What to Do With Sourdough Discard- 11 Easy Recipes
"Say Goodbye to Waste—11 Ways to Use Sourdough Discard"
If you’ve ever scraped leftover sourdough discard into the trash or washed it down the drain, watching all your hard work go down to waste... you can't help but wonder if there’s a better way, you’re not alone. That moment of guilt—watching all that flour and effort go to waste—yeah, I’ve been there too. But here’s the good news: your excess sourdough starter is far from useless!
One of the first things to know about sourdough discard is that it can be transformed into some delicious things. Instead of tossing it, why not try different ways to use it? From crispy sourdough crackers to fluffy pancakes and even chocolatey treats, there’s no shortage of options. To help you get started, I’ve rounded up the best sourdough discard recipes so you can make the most of every drop of that sourdough goodness—no waste required, just some amazing recipes!
#1 - Fluffy Sourdough Pancakes Recipe
Ingredients
1 cup sourdough discard
1 cup all-purpose flour (or whole wheat for extra fiber)
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons sugar (or honey/maple syrup)
½ teaspoon salt
1 teaspoon vanilla extract
2 eggs
¾ cup milk (or dairy-free alternative)
2 tablespoons melted butter or oil
Optional: 1 scoop vanilla or chocolate protein powder (subtract the scoop of flour)
Optional: 1 tablespoon cocoa powder (for chocolate pancakes)
Optional mix-ins: chocolate chips, blueberries, nuts
Instructions
1. Mix the Dry Ingredients: In a large bowl, whisk together the sourdough discard (amount of starter may vary), 250 grams of flour, baking powder, baking soda, sugar, and salt. This is an easy way to repurpose sourdough discard while adding a tangy depth of flavor.
2. Combine the Wet Ingredients: In a separate bowl, mix the eggs, milk, vanilla extract, and melted butter. These ingredients help create a light and fluffy texture, perfect for beginner sourdough bread-style pancakes.
3. Blend the Batter: Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Overmixing can make the pancakes dense, so mix until no dry streaks remain. If using protein powder, mix it in now for an extra boost.
4. Add Mix-Ins: Fold in any optional add-ins like chocolate chips or blueberries. This step is an easy way to customize your pancakes for added flavor and texture.
5. Cook the Pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup of batter onto the skillet for each pancake, spreading slightly if needed.
6. Flip and Finish: Cook until bubbles form on the surface and the edges look set, then flip carefully. Cook for another 1-2 minutes or until golden brown and cooked through.
7. Serve & Enjoy: Stack your sourdough pancakes and serve warm with butter, syrup, or your favorite toppings. These pancakes are a great alternative to beginner sourdough bread, using the amount of starter you have on hand while avoiding waste!
Pssst!!! You can use this same easy recipe for sourdough discard waffles!
#2- Easy Sourdough Discard Bagels
Ingredients
For the Dough:
1 cup sourdough discard (unfed)
250 grams all-purpose flour
1 teaspoon salt
1 tablespoon honey or sugar
1 teaspoon instant yeast
½ cup warm water (adjust as needed)
For Boiling:
4 cups water
1 tablespoon honey or sugar
1 teaspoon baking soda
For Topping:
1 egg (beaten, for egg wash)
Sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
Make the Dough: In a large bowl, mix the sourdough discard, flour, salt, honey (or sugar), instant yeast, and warm water. Knead for 8-10 minutes until a smooth, elastic dough forms.
First Rise: Cover the dough and let it rise for 1-2 hours, or until slightly puffy. This step helps create that classic chewy texture found in incredible bread like bagels.
Shape the Bagels: Divide the dough into 6-8 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch gently to form a bagel shape.
Chill Overnight (Optional for More Flavor!): Place the shaped bagels on a parchment-lined baking sheet, cover, and refrigerate overnight. This next-day method enhances the flavor and chewiness of your bagels!
Boil the Bagels: The next day, bring a pot of water to a gentle boil and stir in the honey (or sugar) and baking soda. Boil each bagel for 30-45 seconds per side, then place them back on the baking sheet.
Bake to Perfection: Preheat the oven to 425°F (220°C). Brush the boiled bagels with egg wash and sprinkle with your favorite toppings. Bake for 18-22 minutes, until golden brown and firm.
Cool & Enjoy: Transfer bagels to a cooling rack and let them rest for at least 15 minutes before slicing. Enjoy these homemade incredible bagels fresh or toasted!
#3- Crispy Sourdough Crackers Recipe
Ingredients
1 cup sourdough discard
1 cup all-purpose flour (or whole wheat for extra fiber)
3 tablespoons olive oil or melted butter
½ teaspoon salt
½ teaspoon garlic powder (optional)
½ teaspoon dried herbs (thyme, rosemary, or oregano)
Optional toppings: sea salt, sesame seeds, parmesan, everything bagel seasoning
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix sourdough discard, flour, olive oil, salt, and any additional seasonings until a dough forms.
Roll out the dough very thin (about 1/8 inch) on a lightly floured surface. The thinner the dough, the crispier the crackers!
Transfer to the prepared baking sheet and use a pizza cutter or knife to cut into squares or rectangles.
Sprinkle with your desired toppings, pressing them lightly into the dough.
Bake for 18-22 minutes, or until golden brown and crisp.
Let cool completely before storing in an airtight container.
#4- Cheesy Sourdough Biscuits Recipe
1 cup sourdough discard
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon garlic powder (optional)
6 tablespoons cold butter, cubed
1 cup shredded cheese (cheddar, parmesan, or your favorite blend)
½ cup milk or buttermilk
Instructions
Mix the Dry Ingredients: In a large bowl, whisk together the sourdough discard, flour, baking powder, baking soda, sugar, and salt. Unlike commercial yeast, which ferments quickly, sourdough discard adds a more complex flavor to the batter.
Combine the Wet Ingredients: In a separate bowl, mix the eggs, milk, vanilla extract, and melted butter. The fat content in butter helps create a smooth batter with the right surface tension, leading to light and fluffy pancakes.
Blend the Batter: Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Overmixing can disrupt the surface tension, making the batter dense instead of airy. If adding protein powder, mix it in now.
Add Mix-Ins: Fold in any optional ingredients like chocolate chips or blueberries. This step is an easy way to customize your pancakes for added texture and flavor.
Prepare the Cooking Surface: Lightly grease a skillet or griddle with oil, butter, or even beeswax-coated parchment paper for a naturally nonstick surface. Heat over medium heat.
Cook the Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Let cook until bubbles form on the surface and the edges start to set, indicating the right surface tension for flipping.
Flip and Finish: Carefully flip each pancake and cook for another 1-2 minutes, until golden brown and cooked through.
Serve & Enjoy: Stack your pancakes and serve warm with butter, syrup, or fresh fruit. Unlike commercial yeast breads, these pancakes get their unique flavor from sourdough discard, making them a great way to use up extra starter!
#5- Sourdough Discard Pizza Crust Recipe
Ingredients
1 cup sourdough discard
1 ½ cups all-purpose flour (or bread flour for extra chewiness)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon garlic powder (optional)
½ teaspoon dried oregano or Italian seasoning (optional)
2 tablespoons olive oil
¼ cup water (as needed, to adjust dough consistency)
Instructions
Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat.
In a large bowl, mix sourdough discard, flour, baking powder, salt, and any optional seasonings.
Add olive oil and water, mixing until a soft dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.
Knead the dough lightly for 2-3 minutes until smooth.
Roll out the dough on a floured surface to your desired thickness. For a crispier crust, roll it thinner; for a chewier crust, keep it slightly thicker.
Transfer the dough to a parchment-lined baking sheet or preheated pizza stone.
Add your favorite sauce, cheese, and toppings.
Bake for 12-15 minutes, or until the crust is golden brown and crisp.
Slice and enjoy your homemade sourdough pizza!
#6- Soft Sourdough Pretzels Recipe
1 cup sourdough discard
2 ¼ cups all-purpose flour
1 tablespoon sugar or honey
1 teaspoon salt
1 teaspoon instant yeast
2 tablespoons melted butter
⅓ cup warm water (adjust as needed)
For the Baking Soda Bath:
4 cups water
¼ cup baking soda
For Topping:
1 egg, beaten (for egg wash)
Coarse salt (or everything bagel seasoning)
Melted butter (for brushing after baking)
Instructions
Make the Dough: In a large bowl, mix the sourdough discard, flour, sugar, salt, yeast, melted butter, and warm water until a dough forms. Knead for 5-7 minutes until smooth and elastic.
Cover and let the dough rest for about 1 hour, or until slightly puffy.
Shape the Pretzels: Divide the dough into 6-8 equal pieces. Roll each piece into a long rope and twist into a pretzel shape (or make pretzel bites!).
Prepare the Baking Soda Bath: Bring 4 cups of water to a boil and stir in the baking soda. Carefully dip each pretzel into the bath for 20-30 seconds, then place on a parchment-lined baking sheet.
Bake: Preheat the oven to 425°F (220°C). Brush the pretzels with egg wash and sprinkle with coarse salt.
Bake for 12-15 minutes, or until deep golden brown. Brush with melted butter immediately after baking for extra softness.
Let cool slightly and serve with your favorite dips!
#7- Sourdough Discard Brownies Recipe
Ingredients
½ cup sourdough discard
½ cup butter, melted
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup cocoa powder
½ teaspoon salt
½ teaspoon baking powder
¾ cup all-purpose flour
½ cup chocolate chips or chunks (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
In a mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla extract, whisking until fully combined.
Stir in the sourdough discard until evenly incorporated.
Sift in the cocoa powder, salt, and baking powder, mixing gently.
Fold in the flour until just combined. If using chocolate chips, stir them in now.
Pour the batter into the prepared baking pan, spreading evenly.
Bake for 25-30 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted should come out with a few moist crumbs.
Let cool before slicing for the best texture (if you can wait that long!).
#8- Savory Sourdough Discard Fritters Recipe
1 cup sourdough discard
1 cup shredded vegetables (zucchini, carrots, potatoes, or a mix)
½ cup all-purpose flour (or chickpea flour for a gluten-free option)
1 egg
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika or black pepper
¼ teaspoon chili flakes (optional, for a bit of heat)
2 tablespoons chopped fresh herbs (parsley, chives, or cilantro)
¼ cup shredded cheese (cheddar, feta, or parmesan – optional)
2-3 tablespoons oil, for frying
Instructions
Prepare the vegetables: If using zucchini or potatoes, squeeze out excess moisture using a kitchen towel.
In a large bowl, mix the sourdough discard, shredded vegetables, flour, egg, baking powder, salt, and spices. Stir until well combined. If the batter seems too wet, add a little more flour.
Fold in the cheese and fresh herbs.
Heat the oil in a skillet over medium heat. Once hot, drop spoonfuls of batter into the pan, flattening slightly with a spatula.
Cook for 2-3 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate to remove excess oil.
Serve warm with sour cream, yogurt, or your favorite dipping sauce.
#9- Sourdough English Muffins
Fluffy, tangy flavor, and perfectly golden, these homemade sourdough English muffins are an easy and delicious way to use your active sourdough starter.
Prep Time: 8-12 hours (overnight fermentation)
Cook Time: 15 minutes
Yield: 8-10 muffins
Ingredients
½ cup (120g) active sourdough starter
1 cup (240ml) milk (warm)
2 tablespoons (28g) butter, melted
2 tablespoons (24g) honey or sugar
2 ¾ cups (350g) all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda (for next-day cooking)
Cornmeal or semolina (for dusting)
Instructions
1️. Mix the Dough:
In a large mixing bowl, combine the sourdough starter, warm milk, melted butter, and honey. Stir in the flour and salt until a sticky dough forms. Cover and let rest for 30 minutes.
2️. Bulk Fermentation:
Cover the bowl with a damp towel and let the dough rise at room temperature for 8-12 hours (overnight) until doubled in size.
3️ Shape the Muffins:
Lightly flour your work surface and roll out the dough to about ½-inch thick. Use a round cutter (3 inches wide) to cut out muffins. Transfer to a cornmeal-dusted baking sheet, cover, and let rest for 45-60 minutes.
4️ Cook on the Stovetop:
Preheat a cast-iron skillet or griddle over medium-low heat. Sprinkle baking soda over the muffins and gently press to incorporate. Cook the muffins for 6-7 minutes per side, until golden brown and cooked through.
5️ Cool & Enjoy:
Transfer to a wire rack to cool slightly. Split with a fork and toast before serving with butter, jam, or your favorite toppings.
Pro Tip: For extra fluffy muffins, let them rest for an extra hour before cooking. Store leftovers in an airtight container or freeze for up to 3 months!
#10- Soft & Fluffy Sourdough Cinnamon Rolls
Ingredients
For the Dough:
1 cup sourdough discard
2 ¾ cups all-purpose flour
¼ cup sugar or honey
1 teaspoon salt
1 teaspoon instant yeast
4 tablespoons melted butter
½ cup warm milk (adjust as needed)
For the Filling:
⅓ cup brown sugar
2 teaspoons cinnamon
2 tablespoons melted butter
For the Glaze:
½ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
Instructions
Make the Dough: In a large bowl, mix the sourdough discard, flour, sugar, salt, yeast, melted butter, and warm milk until a dough forms. Knead for 6-8 minutes until smooth and elastic.
Cover and let the dough rest for about 1 hour, or until slightly puffy.
Shape the Rolls: Roll out the dough into a rectangle (about 12x14 inches). Brush with melted butter, then sprinkle the brown sugar and cinnamon evenly over the surface.
Roll the dough tightly into a log, then slice into 8-10 rolls. Place them in a greased baking dish.
Second Rise: Cover and let the rolls rise for another 30-45 minutes until puffy.
Bake: Preheat the oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
Glaze & Serve: Whisk together powdered sugar, milk, and vanilla. Drizzle over warm cinnamon rolls and enjoy!
#11- Sourdough Discard Muffins
Light, airy, and with a subtle tang from sourdough discard, these muffins are perfect for breakfast or a snack. Customize them with your favorite add-ins like berries, chocolate chips, or nuts!
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 12 muffins
Ingredients
1 cup (240g) sourdough discard (unfed)
½ cup (120ml) milk
½ cup (113g) butter, melted
½ cup (100g) sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
🔹 Optional Add-Ins:
½ cup chocolate chips, blueberries, or chopped nuts
Instructions
1️ Preheat & Prep:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
2️ Mix Wet Ingredients:
In a large bowl, whisk together the sourdough discard, milk, melted butter, sugar, egg, and vanilla extract until smooth.
3️ Combine Dry Ingredients:
In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
4️ Make the Batter:
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix! Stir in any optional add-ins.
5️ Bake:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6️ Cool & Enjoy:
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container for up to 3 days.
Pro Tip: For extra flavor, sprinkle the tops with cinnamon sugar before baking!
Get Creative with Your Sourdough Discard!
The good thing about sourdough discard is that it’s incredibly versatile. Now that you’ve got some creative sourdough discard recipes to try, why not take it a step further? Experimenting with your discard jar can lead to some delicious discoveries!
Try adding that signature tangy flavor to sourdough banana bread for extra depth. A simple way to incorporate sourdough discard into recipes is to swap out a portion of the flour and liquid for discard. Since sourdough starter is just flour and water, you can usually replace about ¼ cup of flour and a few tablespoons of liquid with an equal amount of discard—just be sure to adjust as needed for texture and consistency. This makes it easy to experiment with adding sourdough to all kinds of recipes!
As you explore these ideas, don’t be afraid to get creative! Try swapping ingredients, adjusting flavors, or even inventing your own unique sourdough discard treats. Baking is as much about experimentation as it is about precision, so have fun with the process and enjoy the journey.
Most importantly, embrace the magic of sourdough and the joy of baking. Every batch teaches you something new, and every recipe is an opportunity to create something delicious. So roll up your sleeves, preheat that oven, and let your sourdough adventures continue!
There are endless creative ways to use your excess sourdough starter, so don’t be afraid to experiment. Who knows? Your next kitchen experiment might just become a favorite recipe! Happy baking!
