Last Updated on June 1, 2025 by Nico
Ready in 30 minutes, these sourdough discard donuts are fluffy, soft, and full of flavour. Dark chocolate, vanilla glaze, and cinnamon sugar are all delicious toppings that you can add to this sourdough discard treat.
There’s no need to toss sourdough discard when you’re building up your starter. You can make muffins, breads, or even granola using discard! It adds a nutty, earthy flavour to baked goods that you’ll love. And you can of course make these donuts using mature sourdough starter by simply swapping it out.
Remember that sourdough discard has limited fermentation benefits. So if you have a sensitivity to gluten, it’s best to wait until you have a mature starter to make these. That way you can long-ferment your donut batter and make them more digestible to your body.
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Tips
If the topping doesn’t stick to the donut, use a spatula to brush melted butter over the donut. Then sprinkle the donut with the cinnamon and sugar mixture.
FAQ
They do not taste as strongly of sourdough as sourdough bread. This is because this is a no wait sourdough recipe, meaning we are not long-fermenting the dough.
Tools
Cast Iron Skillet
Measuring Cups and Spoons
Large Mixing Bowl
Small Saucepan
Slotted Spoon or Fork
Small Bowl
Ingredients – change measurements
For Donuts
Sourdough Starter or Discard
Butter
Sugar
Eggs
Whole Milk
Vanilla
All-Purpose Organic Flour
Baking Powder
Salt
Coconut Oil
For Vanilla Glaze
Vanilla
Whole Milk
Butter
Powdered Sugar
For Dark Chocolate Glaze
Dark Chocolate Chips
Heavy Cream
Butter
For Cinnamon Sugar
Sugar
Cinnamon
For complete measurements, see the printable recipe card below.
Instructions
In a small saucepan, combine sugar and butter on a low heat until everything is combined.
In a large mixing bowl combine the eggs, sourdough discard, milk, and vanilla.
Pour the melted butter and sugar into the bowl and combine.
Add the flour, baking powder, and salt and mix until just combined. Optional – put into the fridge for 10-15 minutes to firm up.
Sprinkle flour onto a flat surface and roll the dough flat – you’re looking for about ½” thick.
Cut out the donuts using a cup, bottle cap, or freehand using a knife.
Add the coconut oil to a cast iron skillet and heat until the donuts sizzle when added.
Add the donuts into the oil and fry for about 2-3 minutes on each side.
After frying, add the donuts to a wire rack or flat with a paper towel. Allow them to cool for 5-10 minutes before adding your topping.
To Make Vanilla Glaze
Combine milk, vanilla, powdered sugar, and butter over low heat. Once everything is melted together (don’t let it boil), use your hands or a spoon to cover the donut in glaze.
To Make Dark Chocolate Glaze
Melt together dark chocolate chips, butter, and heavy cream in a saucepan.
Once melted use your hands to dip the donuts into the melted chocolate. You can also use a spoon to cover the donut in glaze.
To Make Cinnamon Sugar
In a small bowl, combine the cinnamon and sugar in a small sauce pan.
Use a wooden spoon to lightly coat the donuts in melted butter.
Use your hands to sprinkle the cinnamon and sugar mixture over the donuts.
These are best if stored in the fridge and eaten within 3 days. I recommend putting the toppings on just before you’re ready to eat them.
Enjoy!
Other Simple Sourdough Ideas
Simple Sourdough Pumpkin Muffins
Crunchy Sourdough Discard Granola
Healthy Sourdough Discard Banana Muffins
Naturally Sweetened Sourdough Apple Muffins
If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!
No-Wait Sourdough Discard Donuts (3 Variations)
Ingredients
Method
- In a small saucepan, combine sugar and butter on a low heat until everything is combined.
- In a large mixing bowl combine the eggs, sourdough discard, milk, and vanilla.
- Pour the melted butter and sugar into the bowl and combine.
- Add the flour, baking powder, and salt and mix until just combined. Optional – put into the fridge for 10-15 minutes to firm up.
- Sprinkle flour onto a flat surface and roll the dough flat – you’re looking for about ½” thick.
- Cut out the donuts using a cup, bottle cap, or freehand using a knife.
- Add the coconut oil to a cast iron skillet and heat until the donuts sizzle when added.
- Add the donuts into the oil and fry for about 2-3 minutes on each side.
- After frying, add the donuts to a wire rack or flat with a paper towel. Allow them to cool for 5-10 minutes before adding your topping.
- Combine milk, vanilla, powdered sugar, and butter over low heat. Once everything is melted together (don’t let it boil), use your hands or a spoon to cover the donut in glaze.
- Melt together dark chocolate chips, butter, and heavy cream in a saucepan.
- Once melted use your hands to dip the donuts into the melted chocolate. You can also use a spoon to cover the donut in glaze.
- In a small bowl, combine the cinnamon and sugar in a small sauce pan.
- Use a wooden spoon to lightly coat the donuts in melted butter.
- Use your hands to sprinkle the cinnamon and sugar mixture over the donuts.
I love that you have a recipe for discard donuts — they look wonderful! I’m curious if you’ve ever left the batter/dough in the fridge for a few hours before rolling out. I mixed them up in the afternoon but won’t fry until after dinner tonight as a treat. Other donut recipes I’ve seen have a ferment (sometimes required, sometimes optional) in the fridge, but I noticed your recipe relies on baking powder and sourdough activity for leavening without any additional yeast.
Thank you for this recipe and for any thoughts you might have on letting the dough rest/ferment (wait for me ha) in the fridge for a 4-5 hours before rolling out and frying.
Hi! Waiting is definitely an option. I’ve done it with and without a rest period and they are slightly fluffier and easier to roll out if you wait a few hours. But I haven’t noticed a flavour change and if you’re using discard then waiting won’t really make a difference. So it’s up to you! I hope you enjoyed them 🙂