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delicious sourdough discard donuts youll love to 2026 04 02 173510 683x1024 1

Sourdough Discard Donuts

Soft, fluffy donuts made with leftover sourdough starter, perfect for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Sourdough discard Adds a tangy flavor and helps reduce waste.
  • 1 cup Whole milk Ensures a soft, rich texture; use any milk if needed.
  • 1/2 cup Granulated sugar Sweetens the dough, balancing the sour notes perfectly.
  • 1 packet Active dry yeast Creates the rise and airy consistency in the donuts.
  • 2 large Eggs Enhance moisture and richness; substitute with flax eggs for a vegan option.
  • 4 tablespoons Unsalted butter Melts into the dough for a buttery flavor; substitute with coconut oil for a dairy-free version.
  • 3 cups All-purpose flour Provides structure; use bread flour for extra chewiness.
  • 1 teaspoon Kosher salt Elevates flavors and enhances all the ingredients.
Glaze Ingredients
  • 2 cups Powdered sugar Sweetens and gives the glaze that signature smoothness.
  • 1/4 cup Heavy cream Creates a rich and luscious glaze; replace with milk for a lighter option.
  • 1 teaspoon Vanilla extract Adds a warm and aromatic flavor; feel free to use almond extract for a different twist.
  • 1 pinch Salt Balances sweetness and enhances the overall flavor.

Method
 

Preparation
  1. In a bowl, mix the sourdough discard, warm milk, and sugar. Stir until combined.
  2. Sprinkle the yeast over the mixture and let it sit for about 5 minutes until foamy.
  3. Whisk in the eggs and melted butter until smooth.
  4. In another bowl, combine the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing well after each addition.
  5. Once a dough forms, knead it for a few minutes until smooth. Place it in a greased bowl and cover with a cloth. Let it rise in a warm place for 1-2 hours or until it doubles in size.
Frying
  1. After rising, punch down the dough and roll it out on a floured surface to about 1/2 inch thick. Cut out donut shapes using a donut cutter or two round cookie cutters.
  2. Heat oil in a deep pan to 350°F (175°C). Fry the donuts in batches until golden brown, about 1-2 minutes on each side. Remove and drain on paper towels.
Glazing
  1. For the glaze, mix powdered sugar, heavy cream, vanilla extract, and a pinch of salt until smooth.
  2. Dip the warm donuts in the glaze and let them set.

Notes

Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to a month. Just thaw and reheat before serving. Tips: Let the donut dough rise fully for the best texture; use a thermometer to check the oil temperature; don't overcrowd the pan while frying.