18 Delicious Sourdough Discard Recipes

Kasey Spencer
Sourdough Discard Recipes

Sourdough discard is a wonderful way to reduce kitchen waste while adding a subtle tang to a variety of recipes. From light and fluffy pancakes to savory crackers and everything in between, sourdough discard brings a depth of flavor and an extra boost of nutrition to your homemade treats.

Delicious Sourdough Discard Recipes

Ready to turn your leftovers into something delicious? Try these 18 creative sourdough discard recipes that are sure to become family favorites.

1. Sourdough Discard Pancakes

Homemade Sourdough Pancakes with Butter

These Sourdough Discard Pancakes are light, fluffy, and full of flavor—making them a delightful breakfast or brunch option.

Recipe Metadata:

  • Time to Make: 20 minutes
  • Servings: 4

Ingredients:

  1. 1 cup sourdough discard
  2. 1 cup all-purpose flour
  3. 1 tablespoon sugar (optional)
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 1 cup milk (adjust to desired batter consistency)
  8. 1 large egg
  9. 2 tablespoons melted butter or oil (plus more for cooking)

Recipe Steps:

  1. In a mixing bowl, whisk together sourdough discard, flour, sugar (if using), baking powder, baking soda, and salt.
  2. In a separate bowl, combine milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing for fluffy pancakes.
  4. Heat a lightly oiled or buttered skillet over medium heat.
  5. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges look dry, about 2-3 minutes.
  6. Flip and cook the other side until golden brown.
  7. Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or a sprinkle of powdered sugar.

2. Sourdough Discard Waffles

A big stack of Belgian sourdough waffles in a white plate

These Sourdough Discard Waffles are crispy on the outside, tender on the inside, and perfect for a weekend brunch or a simple weekday treat.

Recipe Metadata:

  • Time to Make: 25 minutes
  • Servings: 4

Ingredients:

  1. 1 cup sourdough discard
  2. 1 cup all-purpose flour
  3. 1 tablespoon sugar (optional)
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 1 cup milk (adjust to desired batter consistency)
  8. 1 large egg
  9. 2 tablespoons melted butter or oil (plus more for greasing the waffle iron)

Recipe Steps:

  1. In a bowl, whisk together sourdough discard, flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk milk, egg, and melted butter.
  3. Pour the wet mixture into the dry ingredients, stirring just until combined.
  4. Preheat and lightly grease your waffle iron.
  5. Pour batter into the waffle iron and cook according to the manufacturer’s instructions (usually 3–5 minutes).
  6. Serve hot with fresh fruit, syrup, or your favorite waffle toppings.

3. Sourdough Discard Banana Bread

Banana bread

This Sourdough Discard Banana Bread is moist, flavorful, and the perfect way to use up ripe bananas and extra starter.

Recipe Metadata:

  • Time to Make: 1 hour
  • Servings: 8

Ingredients:

  1. 1 cup mashed ripe bananas (about 2 large bananas)
  2. 1/2 cup sourdough discard
  3. 1 1/2 cups all-purpose flour
  4. 1/2 cup sugar (or sweetener of choice)
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1/4 cup melted butter or oil
  8. 1 large egg
  9. 1 teaspoon vanilla extract (optional)
  10. 1/2 teaspoon cinnamon (optional)

Recipe Steps:

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, mix mashed bananas, sourdough discard, melted butter, egg, and vanilla (if using).
  3. In a separate bowl, whisk together flour, sugar, baking soda, salt, and cinnamon (if using).
  4. Stir the dry ingredients into the wet mixture just until combined—avoid overmixing.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool slightly before slicing. Enjoy warm or at room temperature.

4. Sourdough Discard Crackers

Sourdough Discard Crackers
Source: Sweet and Savory by Shinee

These Sourdough Discard Crackers are crispy, and tangy, and make for a fantastic snack or cheese-board addition.

Recipe Metadata:

  • Time to Make: 40 minutes
  • Servings: 6–8 (as a snack)

Ingredients:

  1. 1 cup sourdough discard
  2. 1 cup all-purpose flour (plus extra for dusting)
  3. 2 tablespoons melted butter or olive oil
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon dried herbs (rosemary, thyme, or oregano) – optional
  6. Flaky salt for sprinkling (optional)

Recipe Steps:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine sourdough discard, flour, melted butter (or olive oil), and salt. If desired, add dried herbs for extra flavor.
  3. Mix until a dough forms; if too sticky, add a little more flour.
  4. On a lightly floured surface, roll the dough out as thin as possible (about 1/8 inch).
  5. Transfer to the prepared baking sheet. Score or cut into squares or desired shapes.
  6. Sprinkle with flaky salt if using.
  7. Bake for 15–20 minutes or until golden brown and crisp.
  8. Cool completely before storing in an airtight container.

5. Sourdough Discard Biscuits

Sourdough Discard Biscuits
Source: Damn Delicious

These Sourdough Discard Biscuits are fluffy, buttery, and have a subtle tang—ideal for breakfast sandwiches or alongside soup.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 6–8

Ingredients:

  1. 1 cup sourdough discard
  2. 2 cups all-purpose flour
  3. 1 tablespoon baking powder
  4. 1 teaspoon salt
  5. 6 tablespoons cold butter, cut into small pieces
  6. 1/2 cup milk (approx., adjust as needed)

Recipe Steps:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk flour, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. Stir in sourdough discard, then add milk gradually until a soft dough forms.
  5. Turn the dough out onto a floured surface and knead gently 3–4 times.
  6. Pat or roll the dough to about 1-inch thickness. Cut with a biscuit cutter or round glass.
  7. Place biscuits on the baking sheet and bake for 12–15 minutes or until golden.
  8. Serve warm with butter, jam, or gravy.

6. Sourdough Discard Pizza Crust

Pizza

This Sourdough Discard Pizza Crust adds a wonderful depth of flavor to homemade pizza night.

Recipe Metadata:

  • Time to Make: 1 hour (including rest)
  • Servings: 2 medium pizzas

Ingredients:

  1. 1 cup sourdough discard
  2. 2 cups all-purpose flour (plus more for kneading)
  3. 1 teaspoon instant yeast (optional for faster rise)
  4. 1 teaspoon salt
  5. 3/4 cup warm water (approx.)
  6. 1 tablespoon olive oil (plus more for coating)

Recipe Steps:

  1. In a large bowl, mix sourdough discard, flour, optional instant yeast, and salt.
  2. Slowly add warm water and stir until a soft dough forms (you may not need all the water).
  3. Knead dough on a floured surface for 5–7 minutes until smooth.
  4. Place dough in a lightly oiled bowl and cover. Let rest for 30–45 minutes or until slightly puffy.
  5. Preheat oven to 475°F (245°C).
  6. Divide the dough into two portions. Stretch or roll each portion into a circle.
  7. Add your favorite sauce and toppings.
  8. Bake for 10–12 minutes or until the crust is golden and toppings are cooked.

7. Sourdough Discard Cinnamon Rolls

freshly baked cinnamon rolls

These Sourdough Discard Cinnamon Rolls have a tender crumb and a delightful tang that complements the sweet cinnamon filling.

Recipe Metadata:

  • Time to Make: ~2 hours (including rise)
  • Servings: 8–10 rolls

Ingredients:

Dough:

  1. 1 cup sourdough discard
  2. 2 1/2 cups all-purpose flour (plus more as needed)
  3. 1/4 cup sugar
  4. 2 tablespoons melted butter
  5. 1 teaspoon instant yeast (optional for a quicker rise)
  6. 1/2 teaspoon salt
  7. 1/2 cup warm milk (approx.)

Filling:

  1. 2 tablespoons softened butter
  2. 1/2 cup brown sugar
  3. 1 tablespoon cinnamon

Glaze (optional):

  1. 1 cup powdered sugar
  2. 1–2 tablespoons milk or cream
  3. 1/2 teaspoon vanilla extract

Recipe Steps:

  1. In a large bowl, mix sourdough discard, flour, sugar, melted butter, yeast (if using), and salt.
  2. Slowly add warm milk until a soft dough forms. Knead for about 5–7 minutes.
  3. Cover and let dough rest in a warm spot for 1–1.5 hours, or until doubled (longer if omitting yeast).
  4. On a floured surface, roll dough into a rectangle (about 12×8 inches).
  5. Spread softened butter, then sprinkle brown sugar and cinnamon evenly over the dough.
  6. Roll the dough tightly from the long side, then slice into 8–10 rolls.
  7. Place rolls in a greased baking dish, cover, and let rise for 30 minutes.
  8. Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes or until golden.
  9. Mix glaze ingredients (if using) and drizzle over warm rolls.

8. Sourdough Discard Soft Pretzels

Oktoberfest salted soft pretzels in a bowl from Germany on wooden background

Chewy on the inside and golden on the outside, these Sourdough Discard Soft Pretzels are a fun baking project.

Recipe Metadata:

  • Time to Make: ~1.5 hours
  • Servings: 8 pretzels

Ingredients:

  1. 1 cup sourdough discard
  2. 2 1/2 cups all-purpose flour (plus more for kneading)
  3. 1 tablespoon sugar
  4. 1 teaspoon salt
  5. 1 teaspoon instant yeast (optional)
  6. 3/4 cup warm water (approx.)
  7. 6 cups water + 2 tablespoons baking soda (for boiling)
  8. 1 egg, beaten (for egg wash)
  9. Coarse salt (for sprinkling)

Recipe Steps:

  1. In a bowl, combine sourdough discard, flour, sugar, salt, and optional yeast.
  2. Gradually add warm water and knead until you have a smooth, elastic dough (5–7 minutes).
  3. Cover and let rest for about 1 hour, or until puffy.
  4. Divide dough into 8 pieces. Roll each piece into a rope, then form a pretzel shape.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Bring 6 cups of water and baking soda to a low boil.
  7. Gently lower each pretzel into the water for about 20–30 seconds. Remove and place on the baking sheet.
  8. Brush pretzels with the beaten egg and sprinkle with coarse salt.
  9. Bake for 12–15 minutes or until golden brown.

9. Sourdough Discard Chocolate Chip Cookies

Chocolate cookies

A subtle tang pairs surprisingly well with sweet chocolate in these Sourdough Discard Chocolate Chip Cookies.

Recipe Metadata:

  • Time to Make: 25–30 minutes
  • Servings: ~24 cookies

Ingredients:

  1. 1/2 cup sourdough discard
  2. 1/2 cup unsalted butter, softened
  3. 1/2 cup brown sugar
  4. 1/4 cup granulated sugar
  5. 1 large egg
  6. 1 teaspoon vanilla extract
  7. 1 1/2 cups all-purpose flour
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1 cup chocolate chips

Recipe Steps:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream together softened butter, brown sugar, and granulated sugar.
  3. Beat in egg, vanilla extract, and sourdough discard.
  4. In a separate bowl, whisk flour, baking soda, and salt.
  5. Combine dry ingredients with the wet ingredients. Stir in chocolate chips.
  6. Drop tablespoonfuls of dough onto the prepared baking sheet.
  7. Bake for 10–12 minutes or until the edges are golden.
  8. Cool briefly on the sheet before transferring to a rack.

10. Sourdough Discard Focaccia

Homemade focaccia simple

With a crispy crust and soft, airy interior, this Sourdough Discard Focaccia is delicious dipped in olive oil or topped with fresh herbs.

Recipe Metadata:

  • Time to Make: ~3 hours (including rises)
  • Servings: 1 large focaccia (about 9×13 inches)

Ingredients:

  1. 1 cup sourdough discard
  2. 3 cups all-purpose flour
  3. 1 teaspoon salt
  4. 1 teaspoon instant yeast (optional for faster rise)
  5. 1 1/2 cups warm water (approx.)
  6. 2 tablespoons olive oil (plus more for coating)
  7. Optional toppings: rosemary, sea salt, sliced olives, cherry tomatoes

Recipe Steps:

  1. In a large bowl, mix sourdough discard, flour, salt, and optional yeast.
  2. Gradually add warm water and olive oil, stirring until a wet dough forms.
  3. Cover and let rest for about 1.5–2 hours, until doubled (longer if omitting yeast).
  4. Generously oil a 9×13-inch baking dish. Transfer the dough to the dish.
  5. Gently stretch the dough to fit. Let rest for another 30 minutes.
  6. Preheat oven to 425°F (220°C).
  7. Drizzle dough with olive oil, dimple the surface with your fingers, and add any toppings.
  8. Bake for 20–25 minutes or until golden brown. Let cool slightly before slicing.

11. Sourdough Discard Bagels

Sourdough Bread Bagel with Black Sesame Seed, Poppy, and Flaxseed

Homemade Sourdough Discard Bagels have great chew and flavor—perfect for your morning spread.

Recipe Metadata:

  • Time to Make: ~2 hours
  • Servings: 8 bagels

Ingredients:

  1. 1 cup sourdough discard
  2. 3 cups bread flour (or all-purpose flour)
  3. 1 tablespoon sugar
  4. 1 teaspoon salt
  5. 1 teaspoon instant yeast (optional)
  6. 3/4 cup warm water (approx.)
  7. 6 cups water + 1 tablespoon honey or sugar (for boiling)
  8. Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Recipe Steps:

  1. In a bowl, mix and discard, flour, sugar, salt, and optional yeast.
  2. Gradually add warm water until a stiff dough forms. Knead 5–7 minutes.
  3. Cover and let the dough rest for ~1 hour or until slightly puffy.
  4. Divide into 8 pieces, shape into balls, then poke a hole in the center of each and gently stretch it out.
  5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  6. Bring 6 cups of water and honey (or sugar) to a boil.
  7. Boil bagels, 1–2 at a time, for 30 seconds on each side.
  8. Remove, place on the baking sheet, and add toppings if desired.
  9. Bake for 15–20 minutes or until golden brown.

12. Sourdough Discard Blueberry Muffins

Homemade blueberries muffins

Bursting with berries and a subtle tang, these Sourdough Discard Blueberry Muffins are a delicious on-the-go breakfast or snack.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 12 muffins

Ingredients:

  1. 1 cup sourdough discard
  2. 1 1/2 cups all-purpose flour
  3. 1/2 cup sugar (or sweetener of choice)
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1/2 cup milk
  7. 1/4 cup melted butter or oil
  8. 1 large egg
  9. 1 cup fresh or frozen blueberries

Recipe Steps:

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
  2. In a large bowl, mix discarded, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk milk, melted butter, and egg.
  4. Add wet ingredients to the dry ingredients, stirring until just combined.
  5. Gently fold in blueberries.
  6. Fill muffin cups about 3/4 full.
  7. Bake for 18–20 minutes or until a toothpick inserted comes out clean.

13. Sourdough Discard Brownies

Chocolate brownie with nuts cut into pieces on a plate with blueberry on a light background

Rich and fudgy, these Sourdough Discard Brownies pair chocolate decadence with a subtle tang.

Recipe Metadata:

  • Time to Make: 35 minutes
  • Servings: 9–12 brownies

Ingredients:

  1. 1/2 cup sourdough discard
  2. 1/2 cup unsalted butter
  3. 1 cup sugar
  4. 2 large eggs
  5. 1/3 cup unsweetened cocoa powder
  6. 1/2 cup all-purpose flour
  7. 1/4 teaspoon salt
  8. 1 teaspoon vanilla extract
  9. 1/2 cup chocolate chips (optional)

Recipe Steps:

  1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
  2. Melt butter in a saucepan or microwave. Stir in sugar until combined.
  3. Whisk in eggs, one at a time, followed by sourdough discard and vanilla.
  4. In a separate bowl, mix cocoa powder, flour, and salt.
  5. Stir dry ingredients into the wet mixture until just combined. Fold in chocolate chips if desired.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 20–25 minutes, or until edges are set and a toothpick comes out with moist crumbs.
  8. Cool before cutting into squares.

14. Sourdough Discard Coffee Cake

Piece of nutty-coffee cake.

A comforting crumb-topped treat, Sourdough Discard Coffee Cake is perfect for breakfast or a midday snack.

Recipe Metadata:

  • Time to Make: 40 minutes
  • Servings: 8–10

Ingredients:

Cake:

  1. 1/2 cup sourdough discard
  2. 1 1/2 cups all-purpose flour
  3. 1/2 cup sugar
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 1 large egg
  8. 1/2 cup milk
  9. 1/4 cup melted butter or oil

Crumb Topping:

  1. 1/4 cup all-purpose flour
  2. 1/4 cup brown sugar
  3. 1/2 teaspoon cinnamon
  4. 2 tablespoons cold butter, cut into small pieces

Recipe Steps:

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment.
  2. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk sourdough and discard, the egg, milk, and melted butter.
  4. Combine wet and dry ingredients; stir just until combined. Pour batter into the prepared dish.
  5. For crumb topping, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over the batter.
  6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool slightly before slicing.

15. Sourdough Discard English Muffins

English muffins in bowl

These Sourdough Discard English Muffins are soft, chewy, and perfect for toasting and topping with butter or jam.

Recipe Metadata:

  • Time to Make: ~2 hours (including rest)
  • Servings: 8–10 muffins

Ingredients:

  1. 1 cup sourdough discard
  2. 2 1/2 cups all-purpose flour
  3. 1 tablespoon sugar
  4. 1 teaspoon salt
  5. 1 teaspoon instant yeast (optional)
  6. 3/4 cup warm milk (approx.)
  7. Cornmeal or semolina flour (for dusting)

Recipe Steps:

  1. Mix and discard, flour, sugar, salt, and optional yeast in a bowl.
  2. Gradually add warm milk until a soft dough forms; knead for 5–7 minutes.
  3. Cover and let the dough rest for about 1 hour or until puffy.
  4. Roll dough to about 1/2-inch thickness on a floured surface.
  5. Cut out rounds using a biscuit cutter or glass. Dust both sides with cornmeal.
  6. Place rounds on a parchment-lined tray; cover and let rise 30 minutes.
  7. Heat a griddle or skillet over low-medium heat.
  8. Cook muffins for 7–8 minutes per side, or until golden and cooked through.
  9. Split with a fork and toast as desired.

16. Sourdough Discard Tortillas

Sourdough Discard Tortillas
Source: The Pantry Mama

Soft and flexible, these Sourdough Discard Tortillas add a tangy twist to your tacos or wraps.

Recipe Metadata:

  • Time to Make: 45 minutes
  • Servings: 8–10 tortillas

Ingredients:

  1. 1 cup sourdough discard
  2. 2 cups all-purpose flour
  3. 1 teaspoon salt
  4. 1/4 cup vegetable oil (or melted butter)
  5. 1/2 cup warm water (approx.)

Recipe Steps:

  1. In a bowl, combine sourdough discard, flour, and salt.
  2. Stir in oil and gradually add warm water until a soft dough forms.
  3. Knead briefly, about 2–3 minutes. Cover and let rest for 20 minutes.
  4. Divide dough into 8–10 balls.
  5. On a lightly floured surface, roll each ball into a thin circle.
  6. Heat a skillet over medium-high heat.
  7. Cook tortillas one at a time for about 30–45 seconds per side, or until lightly browned.
  8. Keep warm in a towel until serving.

17. Sourdough Discard Cornbread

Homemade Sliced Cornbread Ready to Eat on a white plate on a black background, low angle view.

A slightly tangy spin on a classic, this Sourdough Discard Cornbread is moist and great alongside chili or barbecue.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 8

Ingredients:

  1. 1 cup sourdough discard
  2. 1 cup cornmeal
  3. 1 cup all-purpose flour
  4. 1/4 cup sugar (optional or adjust it to taste)
  5. 1 tablespoon baking powder
  6. 1/2 teaspoon salt
  7. 1 cup milk (or buttermilk)
  8. 1 large egg
  9. 1/4 cup melted butter or oil

Recipe Steps:

  1. Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet.
  2. In a large bowl, whisk cornmeal, flour, sugar (if using), baking powder, and salt.
  3. In a separate bowl, combine sourdough discard, milk, egg, and melted butter.
  4. Stir wet ingredients into dry until just combined.
  5. Pour batter into the prepared pan.
  6. Bake for 20–25 minutes or until golden and a toothpick comes out clean.
  7. Let cool slightly before slicing and serving.

18. Sourdough Discard Scones

Coffee with scones
Coffee with

Buttery and slightly tangy, these Sourdough Discard Scones pair perfectly with tea or coffee.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 8 scones

Ingredients:

  1. 1 cup sourdough discard
  2. 2 cups all-purpose flour
  3. 1/4 cup sugar
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 6 tablespoons cold butter, cut into small pieces
  7. 1/2 cup milk (approx.)
  8. Optional add-ins: dried fruit, chocolate chips, or nuts

Recipe Steps:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in sourdough discard, then add milk gradually until a soft dough forms. If using add-ins, fold them in now.
  5. Transfer the dough to a floured surface. Pat into an 8-inch circle.
  6. Cut into 8 wedges and place on the baking sheet.
  7. Bake for 15–18 minutes, or until golden.
  8. Cool slightly and serve with butter, jam, or clotted cream.

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