Sourdough Discard Baked Donuts

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As a passionate home baker and a staunch advocate for reducing food waste, I’ve discovered an ingenious way to put that sourdough discard to delicious use – baked donuts! Not only do these sourdough discard baked donuts contribute to sustainability, but this recipe also transforms your sourdough starter into a delightful treat that will leave your taste buds dancing.

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sourdough discard donuts

Two Variations: Same Day vs. Long Fermentation

These baked donuts can be made two different ways. Both produce a delicious and fluffy donut.

Same Day Sourdough Discard Baked Donuts

For those moments when an immediate donut craving strikes, or you’re forgetful like me, the same-day sourdough discard donuts are your go-to solution. Simply follow the instructions below for making the donuts. The tang of sourdough is subtle in this version, yet you still get a light and fluffy donut.

Long Fermentation Sourdough Discard Donuts

For a more complex flavor profile and an even more tender texture, opt for the long fermentation method. Prepare the batter as before, but this time, allow it to rest at room temperature for at least 8 hours. The slow fermentation enhances the breakdown of gluten, resulting in a donut with an exceptionally soft and airy interior.

If you haven’t gotten started in your sourdough journey yet, check out our guide on how to make a starter from scratch!

sourdough discard baked donuts

Creative Additions and Icing Variations

Batter Additions

Get creative with your donut batter by incorporating exciting additions! Consider folding in a handful of chocolate chips, chopped nuts, or even citrus zest for an extra burst of flavor and texture.

Icing Variations

Elevate your donuts by experimenting with various glazes.

The classic combination of 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and 2.5 tablespoons of milk or cream serves as an excellent base. Additionally, these donuts taste delicious plain. Try mixing up your donut adventures with one of the icing variations below.

baked sourdough discard donuts

Chocolate Frosting:

  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • A pinch of salt

Cinnamon Icing:

  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Strawberry Icing:

  • 1 cup powdered sugar
  • 1/3 cup fresh strawberries, pureed
  • 1 tablespoon milk or cream (adjust as needed)
  • 1/2 teaspoon vanilla extract

Tips for Perfect Donuts

  • Use a piping bag or a ziplock bag with the tip cut to ensure precise and even distribution in the donut pan.
  • Remember, the tops of your donuts may not turn golden brown in the oven. Instead, rely on the “spring back” test – gently press the tops, and if they bounce back, they’re done!
  • Allow the donuts to cool on a wire rack completely before icing.

Sourdough Discard Baked Donuts

These sourdough discard donuts not only offer a delicious way for you to use your sourdough starter, they also offer a healthier version of an often unhealthy treat. Furthermore, baking donuts as opposed to frying makes them even more healthier.

Sourdough Discard Baked Donuts

Indulge in these healthy sourdough discard baked donuts that give you a delicious way to reduce sourdough waste and eliminate store-bought options for a quick breakfast.
Prep Time15 minutes
Cook Time15 minutes
Servings: 10 -12 Donuts



Donut Batter

  • 1/4 cup melted butter
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 egg
  • 1/2 cup sourdough discard
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla extract


  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2.5 tablespoons milk or cream


  • Begin by preheating your oven to 350 degrees. Following that, coat your donut pan with a layer of grease.
  • Take the butter, melt it, and set it aside for later use.1/4 cup melted butter
  • Combine the flour, sugar, salt, and baking powder in a spacious bowl, ensuring an even distribution of ingredients.2 cups all-purpose flour, 1/2 cup sugar, 1/4 teaspoon salt, 2 teaspoons baking powder
  • In a separate medium-sized bowl, amalgamate the melted butter, egg, sourdough starter, milk and vanilla until a uniform mixture is achieved.1 egg, 1/2 cup sourdough discard, 3/4 cup milk, 1 1/2 teaspoons vanilla extract
  • Carefully pour the wet ingredients into the dry mix and stir just until they come together. Exercise caution to avoid overmixing.
  • Transfer the resulting batter into a piping bag or a zip-lock bag, ensuring the clipped corner has an opening of approximately 1/4 to 1/2 inch.
  • Squeeze the batter into each well of the donut pan, distributing it evenly.
  • Slide the pan into the preheated oven and allow the donuts to bake for a duration of 15 to 17 minutes.
  • Once baked, carefully remove the donuts from the pan and transfer them onto a wire rack to cool.
  • In a medium-sized bowl, whisk together powdered sugar, vanilla extract, and either milk or cream until a smooth glaze forms.1 cup powdered sugar, 1/2 teaspoon vanilla extract, 2.5 tablespoons milk or cream
  • With gentle precision, dip one side of each donut into the glaze, then flip and place the non-glazed side down on the cooling rack.
  • For a finishing touch, add a sprinkle of your favorite sprinkles if desired.

Craving more sourdough discard recipes? Check out some of our favorites!

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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