I still remember the first time I fried up a batch of sourdough discard doughnuts — the kitchen smelled like warm spice and caramelized butter within minutes. These are quick, comforting fried treats made by using that handy portion of your starter you’d otherwise throw away. They’re ideal for weekend brunches, last-minute coffee shop cravings, or whenever your discard needs a delicious purpose.
Why you’ll love this dish
This recipe turns sourdough discard into something everyone will reach for. It’s fast (no long proofing), budget-friendly (uses discard and pantry staples), and kid-approved — crisp outside, pillowy inside, and rolled in cinnamon sugar. Make them when you want a fresh, nostalgic sweet that doesn’t demand sourdough expertise.
“These doughnuts were gone within an hour — light, fluffy, and just the right tang from the starter.” — a happy home baker
The cooking process explained
Think of this as a quick batter fry: whisk dry ingredients, blend the wet (starter, eggs, milk, butter), fold together until just combined, and drop spoonfuls into hot oil. Each piece fries in about 2–3 minutes per side. No shaping or proofing — so you go from bowl to plate in under 30 minutes.
Key Ingredients
- 2 cups all-purpose flour (substitute 1:1 with whole wheat for nuttier flavor; for gluten-free, use a 1:1 gluten-free blend)
- 1/2 cup sugar (can use coconut or maple sugar)
- 1 tablespoon baking powder (leavening — do not substitute with baking soda unless you add acid)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (plus extra for coating)
- 2 large eggs
- 1/2 cup milk (any milk — dairy or plant-based)
- 1/2 cup sourdough starter (discard at room temp; active or unfed discard both work)
- 1/4 cup melted butter (or neutral oil for dairy-free)
- Vegetable oil for frying (enough to deep-fry; can use canola or sunflower)
- Additional sugar and cinnamon for topping
Notes: If your discard is very watery, drain a little to avoid thinning the batter. If it’s unusually sour, reduce added sugar slightly.
Directions to follow
- Combine the dry: whisk flour, sugar, baking powder, salt, and cinnamon in a large bowl.
- Whisk wet ingredients: in another bowl, beat the eggs, then stir in milk, sourdough starter, and melted butter.
- Mix gently: pour the wet into the dry and fold with a spatula until just combined. A few small lumps are okay — don’t overmix.
- Heat the oil: fill a heavy pot or fryer so there’s about 2–3 inches of oil. Heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry in batches: drop tablespoon-sized spoonfuls (or use a small cookie scoop) into the oil. Don’t overcrowd the pot. Fry 2–3 minutes per side, until golden brown.
- Drain: transfer doughnuts to a wire rack set over paper towels to drain excess oil.
- Coat while warm: toss the warm doughnuts in a cinnamon-sugar mix so it sticks.
- Serve immediately and enjoy.
Best ways to enjoy it
Serve these warm alongside strong coffee or a latte for a classic pairing. For a brunch spread, add sliced fruit, whipped cream, or a dollop of mascarpone. Make them a dessert by drizzling with warm caramel or chocolate sauce. For a playful twist, split and fill with lemon curd or jam.
How to store & freeze
Short term: Keep cooled doughnuts in an airtight container at room temperature for up to 24 hours. After that, they’ll lose crispness.
Reheating: Refresh in a 350°F (175°C) oven or toaster oven for 5–7 minutes, or in an air fryer at 325°F for 3–4 minutes until warmed and crisped. Avoid the microwave — it makes them soggy.
Freezing: Freeze cooled doughnuts in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 8–12 minutes.
Food safety: Let doughnuts cool slightly before sealing to avoid condensation. Reheated fried goods should reach 165°F internal temperature.
Pro chef tips
- Test oil temperature with a small piece of batter first — it should sizzle and rise. If it browns too fast, lower the heat.
- Keep oil steady at 350°F for even cooking. Fluctuating temps yield greasy or undercooked centers.
- Use two spoons or a small scoop to portion batter neatly. Consistent sizes cook evenly.
- Drain on a wire rack over paper towels to keep bottoms crisp. Paper directly under doughnuts traps steam.
- Don’t overmix the batter; overworked gluten makes dense doughnuts. Fold until the flour disappears.
Recipe variations
- Glazed: swap the cinnamon-sugar for a simple powdered sugar glaze (powdered sugar + milk + vanilla).
- Filled: pipe cream, jam, or lemon curd into warm doughnuts with a piping bag after frying.
- Pumpkin spice: add 1/4 cup pumpkin puree and 1/2 teaspoon pumpkin pie spice; reduce milk slightly.
- Baked version: drop spoonfuls onto a greased baking sheet and bake at 375°F for 10–12 minutes (texture will be more cake-like).
- Vegan: replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water) and use plant milk + oil instead of butter.
Helpful answers
Q: Do I need to proof these since they use sourdough discard?
A: No. This recipe is a quick batter that relies on baking powder for lift, so no rising time is required.
Q: Can I use active starter instead of discard?
A: Yes. Active starter works fine, but it may add more tang. You can reduce the sugar a bit if using very sour starter.
Q: How many doughnuts does this make?
A: Expect roughly 12–16 spoonful doughnuts depending on scoop size.
Q: Are these safe to make with a very sour discard?
A: Yes — sourness is mainly a flavor note. If it’s unusually acidic, balance with a touch more sugar or a pinch of baking soda (1/8 tsp).
Conclusion
If you want more ideas or a different take on sourdough discard doughnuts, this Sourdough Discard Donuts Recipe – Goodie Godmother and Amy’s version on Sourdough Donuts (Discard Recipe) – Amy Bakes Bread offer excellent variations and inspiration. These resources are great for comparing techniques, glazes, and portion sizes as you perfect your own batch.
Sourdough Discard Doughnuts
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Substitute 1:1 with whole wheat for nuttier flavor; for gluten-free, use a 1:1 gluten-free blend.
- 1/2 cup sugar Can use coconut or maple sugar.
- 1 tablespoon baking powder Leavening — do not substitute with baking soda unless you add acid.
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon Plus extra for coating.
Wet Ingredients
- 2 large eggs
- 1/2 cup milk Any milk — dairy or plant-based.
- 1/2 cup sourdough starter Discard at room temp; active or unfed discard both work.
- 1/4 cup melted butter Or neutral oil for dairy-free.
Frying
- enough vegetable oil For frying; can use canola or sunflower.
- additional sugar and cinnamon For topping.
Instructions
Preparation
- Whisk together flour, sugar, baking powder, salt, and cinnamon in a large bowl.
- In another bowl, beat the eggs, then stir in milk, sourdough starter, and melted butter.
- Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined. A few small lumps are okay — don’t overmix.
Cooking
- Fill a heavy pot or fryer with about 2–3 inches of oil. Heat to 350°F (175°C). Use a thermometer for accuracy.
- Drop tablespoon-sized spoonfuls of the batter into the hot oil, making sure not to overcrowd the pot. Fry for 2–3 minutes per side until golden brown.
- Transfer doughnuts to a wire rack set over paper towels to drain excess oil.
- Toss the warm doughnuts in a cinnamon-sugar mix while they are still warm so it sticks.
Serving
- Serve immediately and enjoy!
