Sourdough Discard Donuts
Soft sourdough discard donuts, fried or baked, with a tangy crumb and a sugar or glaze finish. Unfed starter keeps them light and uses up jar scrapings.
By Maya Ellison · Reviewed by Maya Ellison · Updated August 29, 2026 · 2 min read
Sourdough discard donuts are the soft, tangy treat that turns a jar of unfed starter into fried or baked rings with a sugar or glaze finish. The discard gives a gentle sour note that cuts through the sweetness, while baking powder keeps the crumb light. They're quicker than a fully fermented donut and a perfect Saturday morning project.
Why this recipe works
These are a quick donut, so the discard is flavor, not leavener — the baking powder does the rising. The egg and butter make a soft enriched crumb, and the starter's acid keeps it from tasting flat. A short rest lets the gluten relax so the rings cut clean.
| Ingredient | Weight |
|---|---|
| All-purpose flour | 300 g |
| Sourdough discard | 120 g |
| Milk | 100 g |
| Butter | 40 g |
The discard replaces part of the dairy while adding its signature tang.
Frying or baking
For frying, a steady 350°F is everything: too cool and the donuts drink oil, too hot and they scorch outside, raw inside. A thermometer removes the guesswork.
Baked donuts are simpler and lighter — brush with butter and they still brown nicely at 375°F. Either way, finish them warm so sugar and glaze stick.
Common mistakes
- Greasy donuts: oil too cool or crowded pan. Hold 350°F and fry in batches.
- Tough crumb: overkneaded or too much flour. Mix just until smooth.
- Pale, dense: underproofed rest. Give the full 45-60 minutes.
- Burnt outside: oil too hot. Lower the heat and watch.
Before you bake
Spend that jar of unfed starter on the sourdough discard recipes page, and keep a steady supply with the sourdough starter guide. New to sourdough? The beginner's guide to sourdough is the place to start.
Ingredients
Weights in grams are the source of truth; cup measures are approximate.
- 300 g all-purpose flour
- 120 g sourdough discard, unfed
- 100 g whole milk, warm
- 50 g granulated sugar
- 1 large egg (about 50 g)
- 40 g melted butter
- 6 g fine sea salt
- 4 g baking powder
- Oil for frying, or extra butter if baking
- Cinnamon sugar or 150 g powdered sugar glaze, for finishing
Method
Mix the flour, discard, milk, sugar, egg, melted butter, salt and baking powder into a soft dough. Knead 5 minutes until smooth.
Cover and rest 45-60 minutes at room temperature until slightly puffy. The discard adds tang but the baking powder does the lift.
Roll the dough to about 1.5 cm thick on a floured surface and cut donut rings with a 8 cm cutter and a small center cutter.
For frying: heat oil to 350°F (175°C) and fry 60-90 seconds per side until golden. For baking: place on a sheet, brush with butter, and bake at 375°F (190°C) for 12-14 minutes.
Cool 5 minutes, then coat in cinnamon sugar or dip in powdered sugar glaze thinned with a little milk.
Frequently asked questions
Fried or baked, which is better?
Fried donuts are classic — crisp outside, airy inside. Baked are lighter and less messy but denser. The recipe gives both, so pick your preference or equipment.
Can I use active starter?
Yes. Discard is traditional for tang and convenience, but active starter works and tastes a bit milder. The baking powder still carries most of the rise.
Why are my fried donuts greasy?
Oil too cool, so they absorb fat instead of browning. Hold a steady 350°F and don't crowd the pan, which drops the temperature.
Can I make the dough ahead?
Yes. Cut the rings, freeze on a sheet, then fry or bake from frozen, adding a minute or two. Or refrigerate cut donuts up to a day before cooking.