Sourdough discard is the portion of sourdough starter that is removed before feeding. Instead of throwing it away, you can use it to create a variety of delicious baked goods.

Here are 25 recipes to help you make the most of your sourdough discard.

1. Sourdough Discard Pancakes

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter

Instructions:

• In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
• In another bowl, mix the milk, egg, and melted butter.
• Combine the wet ingredients with the dry ingredients and stir until just combined.
• Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
• Pour 1/4 cup of batter onto the skillet for each pancake.
• Cook until bubbles form on the surface, then flip and cook until golden brown.
• Serve warm with your favorite toppings.

Tip: For extra fluffiness, let the batter rest for 10-15 minutes before cooking. This allows the sourdough discard to activate and create a lighter texture.

2. Sourdough Discard Waffles

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter

Instructions:

• In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
• In another bowl, mix the milk, egg, and melted butter.
• Combine the wet ingredients with the dry ingredients and stir until just combined.
• Preheat your waffle iron and lightly grease with butter or oil.
• Pour the batter onto the waffle iron and cook according to the manufacturer’s instructions.
• Serve warm with syrup, fruit, or whipped cream.

Tip: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor that pairs perfectly with maple syrup.

3. Sourdough Discard Muffins

Ingredients:

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

Instructions:

• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
• In another bowl, mix the milk, melted butter, egg, and vanilla extract.
• Combine the wet ingredients with the dry ingredients and stir until just combined.
• Divide the batter evenly among the muffin cups.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to cool before serving.

Tip: Toss in a handful of fresh blueberries or chocolate chips for bursts of flavor and texture in every bite.

4. Sourdough Discard Crackers

Ingredients:

• 1 cup sourdough discard
• 1 cup whole wheat flour
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried herbs (optional)

Instructions:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, mix the sourdough discard, whole wheat flour, olive oil, salt, garlic powder, onion powder, and dried herbs until a dough forms.
• Roll out the dough thinly on a floured surface.
• Cut into desired shapes and place on the prepared baking sheet.
• Bake for 15-20 minutes, or until golden and crispy.
• Allow to cool before serving.

Tip: Sprinkle flaky sea salt or everything bagel seasoning on top before baking for a savory, crunchy finish.

5. Sourdough Discard Pizza Dough

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 1/2 cup warm water

Instructions:

• In a large bowl, mix the sourdough discard, flour, salt, sugar, olive oil, and warm water until a dough forms.
• Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise for 1-2 hours.
• Preheat your oven to 475°F (245°C).
• Roll out the dough on a floured surface and transfer to a pizza pan or baking sheet.
• Add your favorite toppings and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
• Slice and serve hot.

Tip: Let the dough cold-ferment in the fridge overnight for a deeper sourdough flavor and a chewier crust.

6. Sourdough Discard Banana Bread

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups mashed bananas
• 1/2 cup melted butter
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

• Preheat your oven to 350°F (175°C) and grease a loaf pan.
• In a large bowl, mix the sourdough discard, mashed bananas, melted butter, sugar, eggs, and vanilla extract.
• In another bowl, whisk together the flour, baking soda, and salt.
• Combine the wet ingredients with the dry ingredients and stir until just combined.
• Pour the batter into the prepared loaf pan.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to cool before slicing.

Tip: Toast walnuts or pecans and fold them into the batter for a nutty crunch that complements the sweetness of the bananas.

7. Sourdough Discard Cinnamon Rolls

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup milk
• 1/4 cup melted butter
• 1 large egg
• 1 tablespoon active dry yeast
• 1/4 cup warm water

Filling:

• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup softened butter

Glaze:

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

Instructions:

• In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes.
• In a large bowl, mix the sourdough discard, flour, sugar, salt, milk, melted butter, egg, and yeast mixture until a dough forms.
• Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise for 1-2 hours.
• Roll out the dough on a floured surface into a rectangle.
• Spread the softened butter over the dough, then sprinkle with brown sugar and cinnamon.
• Roll up the dough tightly and cut into 12 slices.
• Place the slices in a greased baking dish, cover, and let rise for 30 minutes.
• Preheat your oven to 375°F (190°C).
• Bake for 20-25 minutes, or until golden brown.
• Mix the powdered sugar, milk, and vanilla extract to make the glaze.
• Drizzle the glaze over the warm cinnamon rolls and serve.

Tip: Add a splash of orange zest to the filling for a bright, citrusy twist that balances the richness of the cinnamon and sugar.

8. Sourdough Discard Pretzels

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup warm water
• 1 tablespoon active dry yeast
• 1/4 cup baking soda
• 1 egg, beaten
• Coarse salt for topping

Instructions:

• In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes.
• In a large bowl, mix the sourdough discard, flour, salt, sugar, and yeast mixture until a dough forms.
• Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise for 1-2 hours.
• Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
• Divide the dough into 12 pieces and roll each piece into a rope.
• Twist each rope into a pretzel shape.
• In a large pot, bring water to a boil and add the baking soda.
• Boil each pretzel for 30 seconds, then place on the prepared baking sheet.
• Brush the pretzels with beaten egg and sprinkle with coarse salt.
• Bake for 12-15 minutes, or until golden brown.
• Allow to cool before serving.

Tip: Brush the pretzels with a mixture of melted butter and garlic powder after baking for a savory, aromatic finish.

9. Sourdough Discard Biscuits

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/2 cup milk

Instructions:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Cut in the cold butter until the mixture resembles coarse crumbs.
• Stir in the sourdough discard and milk until a dough forms.
• Turn the dough out onto a floured surface and knead gently.
• Roll out the dough to 1-inch thickness and cut into biscuits using a round cutter.
• Place the biscuits on the prepared baking sheet.
• Bake for 12-15 minutes, or until golden brown.
• Serve warm with butter or jam.

Tip: Grate frozen butter into the dry ingredients for extra flaky layers in your biscuits.

10. Sourdough Discard Focaccia

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup warm water
• 1 tablespoon active dry yeast
• 1/4 cup olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon coarse sea salt

Instructions:

• In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes.
• In a large bowl, mix the sourdough discard, flour, salt, sugar, and yeast mixture until a dough forms.
• Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise for 1-2 hours.
• Preheat your oven to 425°F (220°C) and grease a baking sheet.
• Roll out the dough to fit the baking sheet and place it on the sheet.
• Dimple the dough with your fingers and drizzle with olive oil.
• Sprinkle with dried rosemary and coarse sea salt.
• Bake for 20-25 minutes, or until golden brown.
• Allow to cool before slicing.

Tip: Press halved cherry tomatoes, olives, or fresh rosemary into the dough before baking for a visually stunning and flavorful topping.

11. Sourdough Discard Bagels

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup warm water
• 1 tablespoon active dry yeast
• 1/4 cup baking soda
• 1 egg, beaten
• Toppings (sesame seeds, poppy seeds, etc.)

Instructions:

• In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes.
• In a large bowl, mix the sourdough discard, flour, salt, sugar, and yeast mixture until a dough forms.
• Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise for 1-2 hours.
• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Divide the dough into 8 pieces and shape each piece into a bagel.
• In a large pot, bring water to a boil and add the baking soda.
• Boil each bagel for 30 seconds, then place on the prepared baking sheet.
• Brush the bagels with beaten egg and sprinkle with toppings.
• Bake for 20-25 minutes, or until golden brown.
• Allow to cool before serving.

Tip: Add a tablespoon of honey or barley malt syrup to the boiling water for a glossy, slightly sweet crust.

12. Sourdough Discard Cornbread

Ingredients:

• 1 cup sourdough discard
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 large egg

Instructions:

• Preheat your oven to 375°F (190°C) and grease a baking dish.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In another bowl, mix the sourdough discard, buttermilk, melted butter, and egg.
• Combine the wet ingredients with the dry ingredients and stir until just combined.
• Pour the batter into the prepared baking dish.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to cool before serving.

Tip: Stir in a handful of shredded cheddar cheese and diced jalapeños for a spicy, cheesy twist.

13. Sourdough Discard Donuts

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup milk
• 1/4 cup melted butter
• 1 large egg
• 1 tablespoon active dry yeast
• 1/4 cup warm water
• Oil for frying
• Powdered sugar for dusting

Instructions:

• In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes.
• In a large bowl, mix the sourdough discard, flour, sugar, salt, milk, melted butter, egg, and yeast mixture until a dough forms.
• Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise for 1-2 hours.
• Roll out the dough on a floured surface to 1/2-inch thickness.
• Cut into donut shapes using a donut cutter.
• Heat oil in a deep fryer or large pot to 375°F (190°C).
• Fry the donuts until golden brown, about 1-2 minutes per side.
• Drain on paper towels and dust with powdered sugar.
• Serve warm.

Tip: Dip the warm donuts in a cinnamon-sugar mixture or glaze them with a simple vanilla icing for a classic treat.

14. Sourdough Discard Scones

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/2 cup milk
• 1/2 cup dried fruit (optional)

Instructions:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Cut in the cold butter until the mixture resembles coarse crumbs.
• Stir in the sourdough discard, milk, and dried fruit until a dough forms.
• Turn the dough out onto a floured surface and knead gently.
• Roll out the dough to 1-inch thickness and cut into scones using a round cutter.
• Place the scones on the prepared baking sheet.
• Bake for 12-15 minutes, or until golden brown.
• Serve warm with butter or jam.

Tip: Add a teaspoon of lemon zest to the dough for a bright, citrusy flavor that pairs well with dried fruit.

15. Sourdough Discard Flatbread

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup warm water
• 2 tablespoons olive oil

Instructions:

• In a large bowl, mix the sourdough discard, flour, salt, warm water, and olive oil until a dough forms.
• Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise for 1-2 hours.
• Divide the dough into 8 pieces and roll each piece into a thin circle.
• Heat a skillet over medium heat and cook each flatbread for 2-3 minutes per side, or until golden brown.
• Serve warm with your favorite toppings.

Tip: Brush the cooked flatbreads with garlic-infused olive oil and sprinkle with fresh herbs like parsley or cilantro.

16. Sourdough Discard Crepes

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 2 tablespoons melted butter

Instructions:

• In a large bowl, whisk together the sourdough discard, flour, sugar, salt, milk, eggs, and melted butter until smooth.
• Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
• Pour 1/4 cup of batter onto the skillet and swirl to form a thin circle.
• Cook for 1-2 minutes, or until the edges lift easily, then flip and cook for another 1-2 minutes.
• Repeat with the remaining batter.
• Serve warm with your favorite fillings.

Tip: Add a splash of orange blossom water or vanilla extract to the batter for a fragrant, delicate flavor.

17. Sourdough Discard Brownies

Ingredients:

• 1 cup sourdough discard
• 1/2 cup melted butter
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

Instructions:

• Preheat your oven to 350°F (175°C) and grease a baking dish.
• In a large bowl, mix the sourdough discard, melted butter, sugar, eggs, and vanilla extract.
• In another bowl, whisk together the flour, cocoa powder, and salt.
• Combine the wet ingredients with the dry ingredients and stir until just combined.
• Fold in the chocolate chips.
• Pour the batter into the prepared baking dish.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to cool before slicing.

Tip: Swirl a spoonful of peanut butter or caramel into the batter before baking for a decadent twist.

18. Sourdough Discard Cookies

Ingredients:

• 1 cup sourdough discard
• 1/2 cup softened butter
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

Instructions:

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a large bowl, cream together the sourdough discard, softened butter, and sugar.
• Beat in the egg and vanilla extract.
• In another bowl, whisk together the flour, baking soda, and salt.
• Combine the wet ingredients with the dry ingredients and stir until just combined.
• Fold in the chocolate chips.
• Drop spoonfuls of dough onto the prepared baking sheet.
• Bake for 10-12 minutes, or until golden brown.
• Allow to cool before serving.

Tip: Use browned butter instead of melted butter for a nutty, caramelized flavor that elevates the cookies.

19. Sourdough Discard Breadsticks

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup warm water
• 1 tablespoon active dry yeast
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried herbs

Instructions:

• In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes.
• In a large bowl, mix the sourdough discard, flour, salt, sugar, and yeast mixture until a dough forms.
• Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise for 1-2 hours.
• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Divide the dough into 12 pieces and roll each piece into a breadstick.
• Place the breadsticks on the prepared baking sheet.
• Brush with olive oil and sprinkle with garlic powder and dried herbs.
• Bake for 15-20 minutes, or until golden brown.
• Allow to cool before serving.

Tip: Sprinkle grated Parmesan cheese over the breadsticks before baking for a cheesy, savory snack.

20. Sourdough Discard Granola Bars

Ingredients:

• 1 cup sourdough discard
• 1 cup rolled oats
• 1/2 cup honey
• 1/4 cup melted butter
• 1/2 cup dried fruit
• 1/2 cup nuts
• 1/2 teaspoon salt

Instructions:

• Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
• In a large bowl, mix the sourdough discard, rolled oats, honey, melted butter, dried fruit, nuts, and salt.
• Press the mixture into the prepared baking dish.
• Bake for 20-25 minutes, or until golden brown.
• Allow to cool before cutting into bars.

Tip: Add a tablespoon of chia seeds or flaxseeds for extra crunch and a boost of nutrition.

21. Sourdough Discard English Muffins

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup warm water
• 1 tablespoon active dry yeast
• Cornmeal for dusting

Instructions:

• In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes.
• In a large bowl, mix the sourdough discard, flour, salt, sugar, and yeast mixture until a dough forms.
• Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise for 1-2 hours.
• Roll out the dough to 1/2-inch thickness and cut into circles using a round cutter.
• Dust a baking sheet with cornmeal and place the circles on the sheet.
• Cover and let rise for 30 minutes.
• Heat a skillet over medium heat and cook each English muffin for 5-7 minutes per side, or until golden brown.
• Allow to cool before splitting and toasting.

Tip: Toast the muffins and spread them with homemade jam or honey butter for a delightful breakfast.

22. Sourdough Discard Dumplings

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons melted butter

Instructions:

• In a large bowl, mix the sourdough discard, flour, salt, milk, and melted butter until a dough forms.
• Drop spoonfuls of dough into a simmering soup or stew.
• Cover and cook for 10-15 minutes, or until the dumplings are cooked through.
• Serve hot.

Tip: Add a teaspoon of fresh thyme or parsley to the dough for an herby flavor that complements soups and stews.

23. Sourdough Discard Pie Crust

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/4 cup ice water

Instructions:

• In a large bowl, whisk together the flour and salt.
• Cut in the cold butter until the mixture resembles coarse crumbs.
• Stir in the sourdough discard and ice water until a dough forms.
• Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Roll out the dough on a floured surface and use as a pie crust.
• Bake according to your pie recipe’s instructions.

Tip: Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.

24. Sourdough Discard Cheese Crackers

Ingredients:

• 1 cup sourdough discard
• 1 cup shredded cheddar cheese
• 1/2 cup all-purpose flour
• 1/4 cup melted butter
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder

Instructions:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, mix the sourdough discard, shredded cheddar cheese, flour, melted butter, salt, and garlic powder until a dough forms.
• Roll out the dough thinly on a floured surface.
• Cut into desired shapes and place on the prepared baking sheet.
• Bake for 15-20 minutes, or until golden and crispy.
• Allow to cool before serving.

Tip: Add a pinch of smoked paprika or cayenne pepper for a smoky, spicy kick.

25. Sourdough Discard Granola

Ingredients:

• 1 cup sourdough discard
• 2 cups rolled oats
• 1/2 cup honey
• 1/4 cup melted butter
• 1/2 cup dried fruit
• 1/2 cup nuts
• 1/2 teaspoon salt

Instructions:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, mix the sourdough discard, rolled oats, honey, melted butter, dried fruit, nuts, and salt.
• Spread the mixture onto the prepared baking sheet.
• Bake for 20-25 minutes, stirring occasionally, until golden brown.
• Allow to cool before serving.

Tip: Drizzle the baked granola with melted dark chocolate for a sweet, indulgent finish.

Conclusion

Using sourdough discard in your baking not only reduces waste but also adds a unique flavor and texture to your recipes. From pancakes to granola, there are countless ways to incorporate sourdough discard into your kitchen routine. Try these 25 recipes and discover the delicious possibilities of waste-free baking!