23 Smart Vegan Sourdough Discard Recipes

You know that jar of sourdough discard sitting in your fridge? The one that keeps growing every time you feed your starter, and now you’re feeling guilty every time you open the container and consider tossing it?

I’ve been there more times than I can count. When you commit to keeping a sourdough starter alive, you quickly realize something nobody tells you: it comes with a constant stream of “discard” that feels wrong to throw away but also starts to pile up fast. You feed your starter, and suddenly you have this extra stuff that seems too precious to dump but too vague to actually use.

Here’s the good news: sourdough discard isn’t useless at all. It’s actually a secret weapon for all kinds of recipes. It adds tangy flavor, helps with browning, and creates tender textures in baked goods. And since it’s vegan by nature (just flour and water), it fits perfectly into plant-based cooking.

1. Fluffy Vegan Sourdough Pancakes

These pancakes are light, fluffy, and have that perfect hint of tang from the discard. They’ll become your new weekend breakfast staple.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4 (about 8 pancakes)

Ingredients:

1. 1 cup sourdough discard (unfed, straight from the fridge)
2. 1 cup plant-based milk (oat or soy work best)
3. 1 tablespoon apple cider vinegar
4. 1 tablespoon maple syrup
5. 1 teaspoon vanilla extract
6. 1 cup all-purpose flour
7. 1 tablespoon baking powder
8. ½ teaspoon baking soda
9. ½ teaspoon salt
10. 2 tablespoons melted coconut oil or vegetable oil

Recipe Steps:

1. In a large bowl, whisk together sourdough discard, plant milk, vinegar, maple syrup, and vanilla until smooth.
2. In a separate bowl, mix flour, baking powder, baking soda, and salt.
3. Add dry ingredients to wet ingredients and stir until just combined—a few lumps are okay.
4. Fold in melted oil.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed.
6. Pour ¼ cup batter for each pancake. Cook until bubbles form on surface, about 2-3 minutes. Flip and cook another 1-2 minutes until golden.
7. Serve warm with maple syrup and fresh fruit.

2. Quick Sourdough Discard Crackers

These crackers are incredibly easy and taste way better than anything from a box. They’re perfect for snacking or serving with dips.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4-6 (about 40 crackers)

Ingredients:

1. 1 cup sourdough discard
2. ¼ cup olive oil
3. 1 cup all-purpose or whole wheat flour
4. 1 teaspoon salt
5. 1 teaspoon garlic powder
6. 1 teaspoon dried rosemary or any herb you like
7. Flaky sea salt for topping

Recipe Steps:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, mix discard and olive oil until combined.
3. Add flour, salt, garlic powder, and rosemary. Mix until a dough forms. If too sticky, add a little more flour.
4. Place dough on parchment paper and top with another sheet of parchment. Roll out to about ⅛-inch thickness.
5. Remove top parchment. Score crackers into squares with a pizza cutter or knife.
6. Sprinkle with flaky sea salt.
7. Bake for 20-25 minutes until golden and crisp. Check at 20 minutes—thinner crackers may be done sooner.
8. Let cool completely before breaking apart along score lines.

3. Vegan Sourdough Discard Flatbread

Soft, chewy, and perfect for wraps, dipping, or as a quick pizza base. These come together in minutes.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4 flatbreads

Ingredients:

1. 1 cup sourdough discard
2. 1 cup all-purpose or whole wheat flour (plus more for dusting)
3. ¼ cup olive oil
4. ½ teaspoon salt
5. ¼ cup warm water (as needed)
6. Additional oil for cooking

Recipe Steps:

1. In a bowl, combine discard, flour, olive oil, and salt. Mix until a shaggy dough forms.
2. Knead for 2-3 minutes until smooth, adding warm water 1 tablespoon at a time if too dry. Dough should be soft but not sticky.
3. Divide into 4 balls. Cover and let rest for 10 minutes.
4. On a floured surface, roll each ball into a thin circle or oval, about ⅛-inch thick.
5. Heat a skillet over medium-high heat and brush with oil.
6. Cook each flatbread for 2-3 minutes per side until golden brown and puffed in spots.
7. Keep warm in a towel while cooking remaining flatbreads.

4. Easy Sourdough Discard Pizza Dough

This pizza dough comes together fast and has a wonderful tangy flavor. No waiting days for fermentation—just mix, rest, and roll.

Recipe Metadata:

Time to Make: 1 hour (includes resting)

Servings: 2 medium pizzas

Ingredients:

1. 1 cup sourdough discard
2. 1½ cups all-purpose or bread flour (plus more for dusting)
3. 1 teaspoon instant yeast
4. 1 teaspoon salt
5. 1 tablespoon olive oil
6. ¼ cup warm water (may need more or less)

Recipe Steps:

1. In a large bowl, combine discard, flour, yeast, salt, olive oil, and ¼ cup warm water. Mix until a dough forms.
2. Knead for 5-7 minutes until smooth and elastic, adding more flour or water as needed.
3. Place in oiled bowl, cover, and let rise for 30-45 minutes until slightly puffy.
4. Preheat oven to 475°F with pizza stone or baking sheet inside.
5. Divide dough in half. On floured surface, stretch or roll into desired shape.
6. Top with sauce and toppings as desired.
7. Bake for 10-12 minutes until crust is golden and edges are crisp.

5. Vegan Sourdough Discard Chocolate Chip Cookies

Yes, you can put discard in cookies. It adds a subtle tang that balances the sweetness and makes them incredibly soft.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 12 cookies

Ingredients:

1. ½ cup vegan butter, softened
2. ½ cup brown sugar
3. ¼ cup granulated sugar
4. ½ cup sourdough discard
5. 1 teaspoon vanilla extract
6. 1½ cups all-purpose flour
7. ½ teaspoon baking soda
8. ½ teaspoon salt
9. 1 cup vegan chocolate chips

Recipe Steps:

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. In a large bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in sourdough discard and vanilla until combined.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
6. Drop rounded tablespoons of dough onto baking sheet, spacing about 2 inches apart.
7. Bake for 10-12 minutes until edges are golden but centers still look slightly soft.
8. Let cool on baking sheet for 5 minutes before transferring to wire rack.

6. Savory Sourdough Discard Crepes

Thin, delicate, and perfect for filling with veggies, mushrooms, or vegan cheese. These crepes have a lovely tangy flavor.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6-8 crepes

Ingredients:

1. 1 cup sourdough discard
2. ¾ cup plant-based milk
3. ¼ cup water
4. 2 tablespoons olive oil or melted vegan butter
5. ½ teaspoon salt
6. ¼ teaspoon black pepper
7. ¼ cup chopped fresh herbs (chives, parsley, optional)

Recipe Steps:

1. In a blender or bowl, combine discard, plant milk, water, oil, salt, pepper, and herbs. Blend or whisk until smooth. Batter should be thin and pourable.
2. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease if needed.
3. Pour about ¼ cup batter into the center, then tilt and swirl to spread thinly and evenly.
4. Cook for 1-2 minutes until edges lift easily and bottom is lightly browned. Flip carefully and cook for another 30-60 seconds.
5. Stack crepes with parchment between them to prevent sticking.
6. Fill with sautéed mushrooms, spinach, or your favorite savory fillings.

7. Sourdough Discard Banana Bread

This might be the best banana bread you’ll ever make. The discard keeps it incredibly moist and adds a subtle complexity.

Recipe Metadata:

Time to Make: 1 hour 10 minutes

Servings: 1 loaf

Ingredients:

1. 3 very ripe bananas, mashed
2. ½ cup sourdough discard
3. ⅓ cup melted coconut oil or vegetable oil
4. ½ cup brown sugar
5. ¼ cup maple syrup
6. 1 teaspoon vanilla extract
7. 1½ cups all-purpose flour
8. 1 teaspoon baking soda
9. ½ teaspoon salt
10. ½ teaspoon cinnamon
11. ½ cup chopped walnuts or vegan chocolate chips (optional)

Recipe Steps:

1. Preheat oven to 350°F. Grease a 9×5 loaf pan or line with parchment.
2. In a large bowl, mix mashed bananas, discard, oil, brown sugar, maple syrup, and vanilla until well combined.
3. In another bowl, whisk flour, baking soda, salt, and cinnamon.
4. Add dry ingredients to wet ingredients and stir until just combined. Fold in nuts or chocolate chips if using.
5. Pour batter into prepared pan.
6. Bake for 50-60 minutes until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.

8. Soft Sourdough Discard Pretzels

These soft pretzels have that classic chewy texture and deep brown color, thanks to the discard. Perfect with mustard or vegan cheese sauce.

Recipe Metadata:

Time to Make: 1 hour 15 minutes

Servings: 8 pretzels

Ingredients:

1. 1 cup sourdough discard
2. 1 cup warm water
3. 2¼ teaspoons instant yeast (1 packet)
4. 3½ cups all-purpose flour (approx)
5. 2 tablespoons brown sugar
6. 1½ teaspoons salt
7. 3 tablespoons baking soda (for boiling)
8. Coarse salt for topping

Recipe Steps:

1. In a large bowl, combine discard, warm water, and yeast. Let sit for 5 minutes.
2. Add 2 cups flour, brown sugar, and salt. Mix well.
3. Gradually add remaining flour until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
4. Place in oiled bowl, cover, and let rise for 30-45 minutes until doubled.
5. Preheat oven to 450°F. Line baking sheets with parchment.
6. Punch down dough and divide into 8 pieces. Roll each into a long rope and shape into pretzels.
7. In a large pot, bring 8 cups water to a boil. Add baking soda carefully (it will bubble up).
8. Boil pretzels one at a time for 20-30 seconds each. Remove with slotted spoon and place on baking sheet.
9. Sprinkle with coarse salt.
10. Bake for 12-15 minutes until deep golden brown.

9. Vegan Sourdough Discard Waffles

Crispy on the outside, fluffy on the inside. These waffles freeze beautifully for quick breakfasts throughout the week.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4 (about 8 waffles, depending on your waffle iron)

Ingredients:

1. 1½ cups sourdough discard
2. 1 cup plant-based milk
3. ¼ cup melted coconut oil or vegetable oil
4. 2 tablespoons maple syrup
5. 1 teaspoon vanilla extract
6. 1½ cups all-purpose flour
7. 1 tablespoon baking powder
8. ½ teaspoon baking soda
9. ½ teaspoon salt

Recipe Steps:

1. Preheat waffle iron.
2. In a large bowl, whisk together discard, plant milk, oil, maple syrup, and vanilla.
3. In another bowl, mix flour, baking powder, baking soda, and salt.
4. Add dry ingredients to wet and stir until just combined—a few lumps are fine.
5. Pour batter onto hot waffle iron according to manufacturer’s instructions.
6. Cook until golden and crisp.
7. Serve immediately or let cool completely and freeze in a single layer.

10. Sourdough Discard Focaccia

This focaccia is incredibly forgiving and produces a wonderfully airy, olive oil-crusted bread with minimal effort.

Recipe Metadata:

Time to Make: 2 hours (includes rising)

Servings: 8

Ingredients:

1. 1 cup sourdough discard
2. 1½ cups warm water
3. 2¼ teaspoons instant yeast (1 packet)
4. 4 cups all-purpose or bread flour
5. 2 teaspoons salt
6. ¼ cup olive oil (plus more for pan and drizzling)
7. Flaky sea salt and fresh rosemary for topping

Recipe Steps:

1. In a large bowl, combine discard, warm water, and yeast. Let sit for 5 minutes.
2. Add flour, salt, and 2 tablespoons olive oil. Mix until a shaggy dough forms.
3. Knead for 5-7 minutes until smooth. Dough will be sticky—that’s okay.
4. Place in oiled bowl, cover, and let rise for 1 hour until doubled.
5. Pour 2-3 tablespoons olive oil into a 9×13 baking pan, spreading to coat.
6. Transfer dough to pan and gently stretch to fit. Cover and let rise for 30 minutes.
7. Preheat oven to 425°F.
8. Using your fingers, dimple the dough all over. Drizzle with more olive oil, sprinkle with flaky salt and rosemary.
9. Bake for 25-30 minutes until golden brown.
10. Let cool slightly before slicing.

11. Simple Sourdough Discard Tortillas

These tortillas are soft, pliable, and way better than store-bought. They’re perfect for tacos, wraps, or just eating warm with butter.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 8 tortillas

Ingredients:

1. 1 cup sourdough discard
2. 2 cups all-purpose flour (plus more for dusting)
3. ½ teaspoon salt
4. ¼ cup olive oil or melted coconut oil
5. ½ cup warm water (approx)

Recipe Steps:

1. In a bowl, mix discard, flour, salt, and oil until crumbly.
2. Gradually add warm water, mixing until a soft dough forms. You may not need all the water.
3. Knead for 2-3 minutes until smooth. Cover and let rest for 20 minutes.
4. Divide dough into 8 balls. On a floured surface, roll each ball into a thin circle, about 6-7 inches.
5. Heat a dry skillet over medium-high heat. Cook each tortilla for 30-60 seconds per side until puffed and lightly browned.
6. Keep warm in a towel while cooking remaining tortillas.

12. Vegan Sourdough Discard Blueberry Muffins

Tender, bursting with blueberries, and with a perfect domed top. The discard keeps them moist for days.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 12 muffins

Ingredients:

1. 1 cup sourdough discard
2. 1 cup plant-based milk
3. ⅓ cup melted coconut oil
4. ¾ cup brown sugar
5. 1 teaspoon vanilla extract
6. 2 cups all-purpose flour
7. 1 tablespoon baking powder
8. ½ teaspoon baking soda
9. ½ teaspoon salt
10. 1½ cups fresh or frozen blueberries

Recipe Steps:

1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk discard, plant milk, oil, brown sugar, and vanilla until smooth.
3. In another bowl, mix flour, baking powder, baking soda, and salt.
4. Add dry ingredients to wet and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups, filling nearly full.
7. Bake for 20-25 minutes until golden and a toothpick comes out clean.
8. Cool in pan for 5 minutes, then transfer to wire rack.

13. Sourdough Discard Granola

This is a game-changer. The discard creates amazing clusters that are crunchy and satisfying.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6 cups

Ingredients:

1. ½ cup sourdough discard
2. ¼ cup maple syrup
3. ¼ cup coconut oil, melted
4. 1 teaspoon vanilla extract
5. 3 cups rolled oats
6. 1 cup nuts (almonds, pecans, walnuts)
7. ½ cup seeds (pumpkin, sunflower)
8. ½ cup shredded coconut
9. 1 teaspoon cinnamon
10. ½ teaspoon salt
11. ½ cup dried fruit (add after baking)

Recipe Steps:

1. Preheat oven to 325°F. Line a baking sheet with parchment.
2. In a small bowl, whisk discard, maple syrup, melted coconut oil, and vanilla.
3. In a large bowl, combine oats, nuts, seeds, coconut, cinnamon, and salt.
4. Pour wet ingredients over dry and mix until everything is well coated.
5. Spread mixture evenly on baking sheet.
6. Bake for 30-35 minutes, stirring every 10 minutes, until golden brown.
7. Let cool completely—it will crisp up as it cools.
8. Stir in dried fruit and store in an airtight container.

14. Creamy Sourdough Discard Pasta

Yes, you can make pasta with discard! It adds a lovely tang and creates tender, silky noodles.

Recipe Metadata:

Time to Make: 1 hour (includes resting)

Servings: 4

Ingredients:

1. 1 cup sourdough discard
2. 2 cups all-purpose or semolina flour (plus more for dusting)
3. 1 teaspoon salt
4. 2-4 tablespoons water (as needed)

Recipe Steps:

1. On a clean surface or in a bowl, combine flour and salt. Make a well in the center.
2. Add sourdough discard to the well. Using a fork, gradually incorporate flour into discard.
3. When mixture becomes crumbly, start kneading with your hands. Add water 1 tablespoon at a time if too dry.
4. Knead for 8-10 minutes until smooth and elastic. Dough should be firm but pliable.
5. Wrap in plastic and let rest at room temperature for 30 minutes.
6. Divide dough into portions. Roll out with a rolling pin or pasta machine to desired thickness.
7. Cut into noodles (fettuccine, linguine, etc.).
8. Cook in salted boiling water for 2-4 minutes until tender. Fresh pasta cooks fast!

15. Sourdough Discard Brownies

Fudgy, rich, and with a secret tangy twist. These brownies might be the best thing you ever bake with discard.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 9 brownies

Ingredients:

1. ½ cup sourdough discard
2. ½ cup melted coconut oil or vegan butter
3. 1 cup sugar
4. ½ cup cocoa powder
5. 1 teaspoon vanilla extract
6. ½ teaspoon salt
7. ½ cup all-purpose flour
8. ½ cup vegan chocolate chips (optional)

Recipe Steps:

1. Preheat oven to 350°F. Line an 8×8 baking pan with parchment.
2. In a large bowl, whisk discard, melted oil, sugar, cocoa powder, vanilla, and salt until smooth and glossy.
3. Add flour and stir until just combined. Fold in chocolate chips if using.
4. Pour batter into prepared pan and spread evenly.
5. Bake for 20-25 minutes until edges are set and a toothpick comes out with moist crumbs (not wet batter).
6. Let cool completely before cutting—brownies set as they cool.

16. Quick Sourdough Discard Biscuits

These biscuits are flaky, tender, and come together in minutes. Perfect for breakfast or as a side for soups and stews.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 8 biscuits

Ingredients:

1. 1 cup sourdough discard
2. ¼ cup cold vegan butter, cubed
3. 1½ cups all-purpose flour
4. 1 tablespoon baking powder
5. ½ teaspoon baking soda
6. ½ teaspoon salt
7. ¼ cup cold plant-based milk (as needed)

Recipe Steps:

1. Preheat oven to 450°F. Line a baking sheet with parchment.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cut in cold vegan butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
4. Add sourdough discard and stir with a fork. Add cold milk 1 tablespoon at a time until dough comes together—it should be shaggy.
5. Turn dough onto floured surface and gently knead 3-4 times. Pat to ¾-inch thickness.
6. Cut out biscuits with a round cutter and place on baking sheet.
7. Bake for 10-12 minutes until golden brown.

17. Sourdough Discard Cinnamon Rolls

These cinnamon rolls are soft, gooey, and have that perfect tangy depth from the discard. The cream cheese frosting is completely vegan.

Recipe Metadata:

Time to Make: 2 hours (includes rising)

Servings: 9 rolls

For the Dough:

1. 1 cup sourdough discard
2. ¾ cup warm plant-based milk
3. ¼ cup sugar
4. ¼ cup melted coconut oil
5. 2¼ teaspoons instant yeast
6. 3 cups all-purpose flour (approx)
7. 1 teaspoon salt

For the Filling:

1. ¼ cup vegan butter, softened
2. ½ cup brown sugar
3. 1 tablespoon cinnamon

For the Frosting:

1. 4 ounces vegan cream cheese, softened
2. 2 tablespoons vegan butter, softened
3. 1 cup powdered sugar
4. ½ teaspoon vanilla

Recipe Steps:

1. In a large bowl, combine discard, warm milk, sugar, melted oil, and yeast. Let sit for 5 minutes.
2. Add 2 cups flour and salt. Mix well. Gradually add remaining flour until a soft dough forms.
3. Knead for 5-7 minutes until smooth. Place in oiled bowl, cover, and let rise for 1 hour until doubled.
4. Roll dough into a 12×16 rectangle. Spread with softened butter. Sprinkle with brown sugar and cinnamon.
5. Roll tightly from long side. Cut into 9 rolls and place in greased 9×9 pan.
6. Cover and let rise for 30 minutes.
7. Preheat oven to 350°F. Bake for 25-30 minutes until golden.
8. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until creamy.
9. Spread over warm rolls.

18. Sourdough Discard Falafel

This is a creative twist on falafel. The discard helps bind everything and adds a subtle tang.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4 (about 12 falafel)

Ingredients:

1. 1 can chickpeas, drained and rinsed
2. ½ cup sourdough discard
3. ¼ cup chopped onion
4. 2 cloves garlic
5. ¼ cup fresh parsley
6. 1 teaspoon cumin
7. 1 teaspoon coriander
8. ½ teaspoon salt
9. ¼ teaspoon cayenne
10. 2 tablespoons chickpea flour (if needed)
11. Oil for frying

Recipe Steps:

1. In a food processor, combine chickpeas, discard, onion, garlic, parsley, cumin, coriander, salt, and cayenne. Pulse until combined but not pureed—you want some texture.
2. Transfer to a bowl. If mixture seems too wet, stir in chickpea flour 1 tablespoon at a time.
3. Form into 1½-inch balls or patties.
4. Heat about ½ inch oil in a skillet over medium heat.
5. Fry falafel for 3-4 minutes per side until golden brown and heated through.
6. Drain on paper towels. Serve in pita with tahini sauce.

19. Sourdough Discard Apple Cobbler

A warm, comforting dessert that uses up discard in the topping. The biscuits get beautifully golden and tangy.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

For the Filling:

1. 6 apples, peeled and sliced
2. ¼ cup maple syrup or brown sugar
3. 1 tablespoon lemon juice
4. 1 teaspoon cinnamon
5. ¼ teaspoon nutmeg
6. 1 tablespoon cornstarch

For the Topping:

1. 1 cup sourdough discard
2. 1 cup all-purpose flour
3. ¼ cup sugar
4. 1 tablespoon baking powder
5. ½ teaspoon salt
6. ¼ cup cold vegan butter, cubed
7. ¼ cup cold plant-based milk

Recipe Steps:

1. Preheat oven to 375°F.
2. In a 9×9 baking dish, toss apples with maple syrup, lemon juice, cinnamon, nutmeg, and cornstarch.
3. For topping, in a bowl mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly.
4. Add discard and milk, stir until just combined—do not overmix.
5. Drop spoonfuls of topping over apple mixture.
6. Bake for 35-40 minutes until filling is bubbly and topping is golden.
7. Let cool slightly before serving. Great with vegan ice cream.

20. Sourdough Discard Onion Rings

The discard creates a light, crispy, tangy batter that clings perfectly to onion rings.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1 large sweet onion, sliced into ½-inch rings
2. 1 cup sourdough discard
3. ½ cup plant-based milk
4. ½ cup all-purpose flour
5. 1 teaspoon salt
6. ½ teaspoon paprika
7. ¼ teaspoon black pepper
8. Oil for frying

Recipe Steps:

1. Separate onion rings. Soak in cold water for 10 minutes, then pat dry.
2. In a bowl, whisk discard, plant milk, flour, salt, paprika, and pepper until smooth. Batter should be thick enough to coat the onion.
3. Heat about 1 inch oil in a deep skillet to 350°F.
4. Dip onion rings in batter, letting excess drip off.
5. Fry in batches for 2-3 minutes per side until golden brown and crisp.
6. Drain on paper towels. Serve immediately with your favorite dipping sauce.

21. Sourdough Discard Naan

Soft, fluffy, and perfect for scooping up curries. This naan comes together quickly and doesn’t require a tandoor.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6 naan

Ingredients:

1. 1 cup sourdough discard
2. ½ cup plain vegan yogurt
3. 2 tablespoons olive oil
4. 2 cups all-purpose flour (approx)
5. ½ teaspoon salt
6. ½ teaspoon baking soda
7. 2 cloves garlic, minced (optional)
8. Melted vegan butter and chopped parsley for brushing

Recipe Steps:

1. In a bowl, mix discard, yogurt, and oil.
2. In another bowl, combine flour, salt, baking soda, and garlic if using.
3. Add dry to wet and mix until a soft dough forms. Knead for 2-3 minutes, adding more flour if sticky.
4. Cover and let rest for 20 minutes.
5. Divide dough into 6 balls. On floured surface, roll each into a tear-drop shape, about ¼-inch thick.
6. Heat a cast-iron skillet over high heat. Cook naan one at a time for 1-2 minutes until bubbles form and bottom is browned.
7. Flip and cook other side for 1-2 minutes.
8. Brush with melted vegan butter and sprinkle with parsley.

22. Sourdough Discard Scones

Tender, slightly tangy scones that are perfect with tea or coffee. Add currants, chocolate chips, or leave them plain.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 8 scones

Ingredients:

1. 1 cup sourdough discard
2. ½ cup cold vegan butter, cubed
3. 2 cups all-purpose flour
4. ⅓ cup sugar
5. 1 tablespoon baking powder
6. ½ teaspoon salt
7. ¼ cup cold plant-based milk (as needed)
8. ½ cup currants or chocolate chips (optional)

Recipe Steps:

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
4. Add sourdough discard and stir with a fork. Add milk 1 tablespoon at a time until dough comes together. Fold in currants if using.
5. Turn dough onto floured surface and gently bring together. Pat into a ¾-inch thick circle.
6. Cut into 8 wedges and place on baking sheet.
7. Bake for 18-20 minutes until golden brown.
8. Cool slightly before serving.

23. Sourdough Discard Vegan Ranch Dressing

This creamy, tangy ranch dressing uses discard as a thickener and flavor booster. It’s incredible on salads, as a dip, or drizzled over roasted veggies.

Recipe Metadata:

Time to Make: 10 minutes

Servings: 1 cup

Ingredients:

1. ½ cup sourdough discard (unfed, straight from fridge)
2. ½ cup vegan mayonnaise
3. ¼ cup plant-based milk
4. 1 tablespoon apple cider vinegar or lemon juice
5. 1 clove garlic, minced
6. 1 teaspoon onion powder
7. 1 teaspoon dried dill
8. ½ teaspoon dried parsley
9. ½ teaspoon salt
10. ¼ teaspoon black pepper

Recipe Steps:

1. In a bowl or jar, combine all ingredients and whisk until smooth.
2. Taste and adjust seasoning—add more milk for thinner consistency.
3. Refrigerate for at least 30 minutes before serving to let flavors meld.
4. Will keep in the fridge for up to 1 week. Stir before using as separation may occur.

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Smart Tips for Sourdough Discard

• Keep a jar in the fridge. Designate a container just for discard and add to it whenever you feed your starter. This way you always have some ready to use.
• Discard doesn’t have to be fresh. It can sit in the fridge for weeks. The flavor will become more tangy over time, which just adds more character to your baked goods.
• Use it straight from the fridge. Most discard recipes don’t require it to be at room temperature or active.
• Weigh your discard for accuracy. If you have a kitchen scale, weighing is more precise than measuring by volume since discard consistency varies.
• Freeze extra discard. If you have more than you can use, freeze it in 1-cup portions. Thaw overnight in the fridge before using.

Sourdough discard isn’t waste—it’s an ingredient with potential. With these 23 recipes, you’ll never look at that jar in your fridge the same way again. Happy baking