sourdough discard donut holes

Cinnamon Sugar Sourdough Discard Donut Holes

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Thank you so much for stopping by! I always feel incredibly grateful when I get to share recipes that not only reduce waste but also create something undeniably delicious. If you’re sitting on a jar of sourdough discard and wondering what to do with it — oh, you’re in for a treat. These Cinnamon Sugar Sourdough Discard Donut Holes are everything: fluffy, warmly spiced, crispy on the outside, and sweet all over. Plus, they’re shockingly easy to whip up!

If this sounds like something you’d love more of, don’t forget to subscribe and get all my new recipes (especially sourdough ones!) sent straight to your inbox.

What Are Cinnamon Sugar Sourdough Discard Donut Holes?

Let’s start with what they are: bite-sized fried donut balls made using unfed sourdough starter discard. They’re soft on the inside with just the right amount of chew, golden and crisp on the outside, and rolled in a cozy cinnamon-sugar coating that tastes like a warm hug. No yeast-proofing, no fuss — just mix, fry, and roll.

I promised you versatile, and here’s proof! These donut holes use up your sourdough discard and deliver a treat that’s anything but boring!!

Reasons to Love This Recipe

  • Zero Waste: A perfect way to use up your sourdough discard

  • Quick & Easy: From mixing to munching in under 30 minutes

  • No Special Equipment: No mixer, no donut pan — just a bowl and some hot oil

  • Family Favorite: Adults love the warm spice, and kids go crazy for the donut hole size

What Do These Donut Holes Taste Like?

Think of the warmth of cinnamon toast, the comfort of a cake donut, and the slight tang from sourdough that balances all that sugar. Each bite is golden, crispy-edged, and tender inside, with that unmistakable zing that only sourdough brings. They’re not overly sweet — the cinnamon sugar gives them just the right lift.

Benefits of These Donuts

  • Reduces Food Waste: Every time you use discard in recipes like this, you’re making the most of your sourdough starter

  • Customizable: Change the spices, skip the coating, glaze them — so many directions to go

  • Crowd-Pleaser: Whether it’s brunch with friends or a cozy snack, these always disappear fast

Ingredients

For the Donut Holes:

  • 1 cup sourdough discard (unfed)

  • 1/2 cup all-purpose flour

  • 1 tbsp sugar

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/2 tsp ground cinnamon

  • 1 egg

  • 2 tbsp milk (dairy or non-dairy)

  • 1 tsp vanilla extract

  • Oil for frying (vegetable or canola)

For the Cinnamon Sugar Coating:

  • 1/2 cup granulated sugar

  • 1 tbsp ground cinnamon

Tools You’ll Need

  • Medium mixing bowl

  • Whisk or fork

  • Small cookie scoop or spoon

  • Deep frying pan or heavy-bottomed pot

  • Slotted spoon or spider strainer

  • Paper towels

  • Shallow bowl for coating

Ingredient Swaps & Additions

  • Spices: Add nutmeg, cardamom, or pumpkin spice to mix things up

  • Sugars: Brown sugar adds deeper flavor to the coating

  • Milk: Almond, oat, or even buttermilk work beautifully

  • Glaze Option: Skip the sugar roll and dip in a simple vanilla glaze instead

How to Make Cinnamon Sugar Sourdough Discard Donut Holes

1. Heat the Oil

Start by heating 2–3 inches of oil in a deep pot to 350°F (175°C). Use a thermometer for accuracy — too hot, and they burn; too cool, and they absorb too much oil.

2. Make the Batter

In a medium bowl, whisk together:

  • Sourdough discard

  • Flour

  • Sugar

  • Baking powder

  • Baking soda

  • Salt

  • Cinnamon

Then mix in:

  • Egg

  • Milk

  • Vanilla extract

The batter will be thick and scoopable, like a very sticky cookie dough.

3. Fry the Donut Holes

Using a small cookie scoop or spoon, gently drop spoonfuls of batter into the hot oil. Don’t overcrowd the pot.

Fry for 2–3 minutes, turning occasionally with your slotted spoon, until golden brown and puffed.

4. Drain

Transfer the donut holes to a paper towel-lined plate to remove any excess oil.

5. Coat with Cinnamon Sugar

While they’re still warm (but not scalding), roll them in a bowl of cinnamon sugar until thoroughly coated.

6. Serve

Serve immediately. They’re best eaten warm — and trust me, they’ll be gone fast.

What to Serve With These Donut Holes

  • Hot coffee or chai

  • Fresh fruit or berries

  • Vanilla glaze or chocolate sauce

  • Add them to a brunch spread next to eggs, bacon, and mimosas

Tips for the Best Donut Holes

  • Don’t overmix the batter — just until combined

  • Use a thermometer for oil temp — it makes all the difference

  • Fry in small batches to avoid dropping the oil temperature

  • Let them drain on paper towels for less grease and better texture

  • Roll in cinnamon sugar while still warm so it sticks perfectly

Storage Instructions

These are best the same day. But if you do have leftovers:

  • Room Temperature: Store in an airtight container for up to 1 day

  • Reheat: Pop in the oven at 300°F (150°C) for a few minutes to revive the crisp

  • Freeze: Freeze unfried batter balls on a tray, then transfer to a zip-top bag. Fry straight from frozen — just add 1–2 minutes extra cook time

FAQs

Can I bake these instead of frying?

Technically yes, but they won’t have the same crispy exterior. If you try it, bake at 375°F for about 12–15 minutes, turning halfway through.

What kind of sourdough discard works best?

Unfed discard from the fridge is perfect. It should be about 100% hydration (equal weight flour and water), but this recipe is forgiving.

Can I make these gluten-free?

You can try a 1:1 gluten-free flour blend, but texture may vary. Add a bit more flour if the batter seems too loose.

Can I use a different sugar for the coating?

Yes. Coconut sugar or brown sugar work well. They’ll give a slightly different flavor, but still delicious.

Final Thoughts

I hope you give these Cinnamon Sugar Sourdough Discard Donut Holes a try — they are everything you want in a cozy, sweet treat: warm, comforting, and incredibly easy to love. You don’t need a donut pan, or any fancy equipment — just a spoon, some starter, and a craving for something really good.

If you’re looking for more delicious ways to use your discard, don’t miss these recipes:

Share Your Bakes

If you make these, I’d love to hear what you think. Leave a review below and tag your photos on Pinterest or Instagram so we can all be inspired by your creations. Your feedback always makes my day!

Nutrition Information (Approx. per donut hole)

  • Calories: 85

  • Carbohydrates: 10g

  • Fat: 4g

  • Protein: 1.5g

  • Sugar: 4g

These values are estimates and will vary depending on the oil used and donut size.

Happy frying, and happy baking!

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