Sourdough Discard Doughnuts

Sharing is caring!

The Story & Intro

The first time I made sourdough discard doughnuts, I wasn’t expecting anything magical. I had extra discard sitting in the fridge, and my usual weekend plan was pancakes or cinnamon rolls. But that morning, I was craving something different. Something a little indulgent but not too sweet. I started mixing, shaping, and frying, and what came out of the oil were golden rings of soft, airy dough with just the right amount of tang. I dusted them with cinnamon sugar and took a bite. That’s when I knew I had found something special.

Table of Contents

Table of Contents

Sourdough discard doughnuts aren’t just a clever way to avoid waste. They’re the kind of recipe that feels like a treat but still carries that slow-ferment flavor you can’t get from regular dough. The discard adds a light tang, almost like buttermilk, and it helps create a tender inside while keeping the outside crisp and golden. If you’ve only used your discard in crackers or pancakes, this is your next step into something a little more joyful.

Print

I’ve tested both fried and baked versions. Frying gives you that classic doughnut shop texture, while baking still delivers a satisfying bite with less mess. Either way, these doughnuts are ideal for slow mornings or brunches that turn into cozy afternoons. You can keep it simple with powdered sugar, go classic with cinnamon sugar, or try a glaze with lemon or maple.

If you’re a fan of other discard-based sweets, you’ll probably love my sourdough discard cinnamon rolls or sourdough apple fritters. But doughnuts have quickly become the most requested treat in my kitchen. They’re warm, fluffy, and best enjoyed fresh with coffee and someone to share them with.

Ingredients and Dough Prep

The beauty of sourdough discard doughnuts lies in how simple the ingredients are. You likely have everything you need already. The discard brings flavor and moisture, while butter, eggs, and sugar give richness. A little yeast ensures the dough rises with that soft, airy texture everyone loves in a classic doughnut.

Start with sourdough discard that has been kept in the fridge, even if it’s a few days old. It should smell pleasantly sour, not sharp or off. You’ll also need all-purpose flour, melted butter, eggs, sugar, salt, and a bit of yeast. Some recipes use baking powder or soda as the leavening agent, but I prefer yeast for a lighter crumb and a more pillowy texture.

When you mix the dough, expect it to be soft and slightly sticky. That’s a good thing. The moisture gives the finished doughnut a tender bite. Knead it just until smooth, then let it rest and rise in a warm spot until doubled. This step develops flavor and helps create those perfect air pockets inside.

I like to refrigerate the dough after the first rise for about an hour. This helps firm it up, which makes it much easier to roll out and cut. When ready, roll the dough to about half an inch thick and use a cutter or glass to shape the rings. Let them rest one more time before cooking.

This dough is adaptable and forgiving. If it’s your first time working with enriched discard dough, take a look at my sourdough cinnamon donut bread for another beginner-friendly option. Whether you bake or fry, starting with a good dough sets you up for golden success.

Frying or Baking – You Choose

There’s something special about biting into a freshly fried doughnut. The crisp exterior gives way to a soft, pillowy center that melts in your mouth. Sourdough discard doughnuts fry beautifully, thanks to their enriched dough and natural fermentation. To get that perfect golden finish, keep your oil temperature steady around 350°F. Too hot and they brown too quickly. Too cool and they soak up oil.

Use a heavy-bottomed pot with enough oil to let the doughnuts float. Gently lower in a few at a time and fry each side for about one and a half minutes. Flip them carefully so they cook evenly. Drain on a wire rack or paper towels, then roll in cinnamon sugar or powdered sugar while still warm.

If frying feels intimidating or you just want something a little lighter, baking is a great alternative. The doughnuts will still rise nicely and stay tender inside. After the final proof, place them on a parchment-lined baking sheet and brush with melted butter. Bake at 375°F for about 10 to 12 minutes or until the tops turn light golden. Let them cool slightly before glazing or coating in sugar.

For a baked version that’s already dialed in, try my baked sourdough discard donuts. They’re perfect when you want a sweet treat without heating up oil.

Both methods have their fans. Fried gives that nostalgic doughnut shop texture while baked doughnuts offer a more approachable everyday option. Whichever path you choose, the flavor from the sourdough discard shines through. It adds complexity and balance you won’t get from store-bought dough.

A good doughnut always feels like a celebration, and sourdough discard makes the process feel even more rewarding.

Finishing Touches and Variations

Once your sourdough discard doughnuts are baked or fried, the fun really begins. The toppings are what take them from simple to irresistible. One of the easiest and most satisfying finishes is a quick toss in cinnamon sugar. Do it while they’re still warm so the sugar sticks perfectly. For something more classic, go with powdered sugar or a simple vanilla glaze made with powdered sugar, milk, and a splash of vanilla extract.

For a rich treat, dip the tops in a chocolate glaze and let them set on a cooling rack. You can also add crushed nuts, sprinkles, or even flaky sea salt to finish. If you’re leaning toward cozy, fall-inspired flavors, a maple glaze with a pinch of cinnamon works beautifully. These toppings make your doughnuts feel bakery-level with minimal extra work.

If you’re feeling adventurous, fillings bring a whole new layer of flavor. Use a piping bag to add raspberry jam, lemon curd, Nutella, or pastry cream into the center of each cooled doughnut. The contrast between the tangy dough and a sweet, creamy center is incredibly satisfying. It’s the kind of bite that makes people pause and ask for your recipe.

Doughnuts also make great additions to brunch spreads or dessert trays. For a simple brunch idea, serve alongside classic sourdough pancakes or a slice of sourdough discard cinnamon roll cake. Their small size makes them ideal for sharing and sampling different toppings.

You can also cut the dough into holes for a fun twist. If you like smaller bites, check out my cinnamon sugar sourdough donut holes. No matter how you serve them, these doughnuts always bring joy to the table.

Frequently Asked Questions

How does sourdough discard affect donuts?
Sourdough discard gives donuts a slight tang and helps create a softer crumb. It adds moisture and flavor depth that’s hard to get from commercial yeast alone. The discard also helps reduce waste, making each batch of doughnuts feel extra satisfying.

Can you make donuts out of sourdough starter?
Yes, you can. An active starter will act as a leavening agent, but discard works beautifully when paired with a little yeast. This method gives you the sourdough flavor without waiting hours for fermentation. It’s perfect for same-day doughnuts with character.

What’s the difference between sourdough donuts and regular donuts?
The biggest difference is in the flavor. Sourdough doughnuts have a slight tang and more complexity, especially when you let the dough rest longer. The texture can also be more tender, and they stay fresher longer than regular donuts made with just yeast.

Is sourdough discard still gut healthy?
While the baking or frying process kills live cultures, sourdough discard still carries byproducts from fermentation. These include organic acids that may help digestion and improve how your body handles grains. It’s not a probiotic, but it still offers benefits beyond flavor.

Conclusion

Sourdough discard doughnuts are one of those recipes that feel like magic. They start with leftovers and end up as something worth sharing. Whether you fry or bake, glaze or sugar-coat, fill or leave plain, they offer the kind of comfort that lingers.

If you’ve been wondering how to use discard beyond bread and crackers, this is your sign to try something sweet. You’ll be amazed at the flavor and flexibility, and maybe even start looking forward to your next discard day.

More recipes? Follow me: Facebook – Pinterest