15 Best Sourdough Discard Recipes

Sourdough Discard Pancakes These light and fluffy pancakes are a delicious way to use up your sourdough discard, providing a tangy twist on a classic breakfast staple. 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 large egg 3/4 cup milk 2 tablespoons melted butter Cooking method: In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Preheat a non-stick skillet over medium heat and lightly grease it. 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. Sourdough Discard Crackers Transform your sourdough discard into crispy, savory crackers that are perfect for snacking or pairing with cheese. Ingredients: 1 cup sourdough discard 1 cup all-purpose flour 1/4 cup olive oil 1/2 teaspoon salt Optional toppings: sesame seeds, dried herbs, or sea salt Cooking method: Mix the sourdough discard, flour, olive oil, and salt until a dough forms. Roll out the dough on a floured surface to about 1/8 inch thick. Cut into desired shapes and place on a baking sheet lined with parchment paper. Sprinkle with optional toppings if desired. Bake at 350°F (175°C) for 15-20 minutes, or until golden brown. Allow to cool before serving. Sourdough Discard Pizza Crust This easy-to-make pizza crust offers a delightful tang from sourdough discard, perfect for your favorite toppings. Ingredients: 1 cup sourdough discard 1 1/2 cups all-purpose flour 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon instant yeast 1/2 cup water Cooking method: In a bowl, combine the sourdough discard, flour, olive oil, salt, yeast, and water to form a dough. Knead the dough on a floured surface for about 5 minutes until smooth. Let the dough rise in a greased bowl, covered, for 1 hour. Preheat your oven to 450°F (230°C). Roll out the dough to your desired thickness and place on a pizza stone or baking sheet. Add your favorite pizza toppings. Bake for 12-15 minutes, until the crust is golden and crisp. Sourdough Discard Waffles Crispy on the outside and fluffy on the inside, these waffles are a perfect breakfast treat using sourdough discard. Ingredients: 1 cup sourdough discard 3/4 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1 cup milk 2 tablespoons melted butter Cooking method: Preheat your waffle iron. Mix the sourdough discard, flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together eggs, milk, and melted butter. Combine wet and dry ingredients until just blended. Pour the batter onto the preheated waffle iron and cook according to manufacturer's instructions until golden brown. Serve hot with syrup or fresh fruit. Sourdough Discard Cinnamon Rolls These cinnamon rolls have a unique sourdough tang, complemented by sweet cinnamon filling and creamy icing. Ingredients: 1 cup sourdough discard 3 cups all-purpose flour 1/4 cup sugar 2 teaspoons instant yeast 1/2 teaspoon salt 1/2 cup milk 1/4 cup butter, melted 1 large egg For the filling: 1/4 cup butter, softened 1/2 cup brown sugar 1 tablespoon cinnamon For the icing: 1 cup powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla extract Cooking method: In a mixer, combine discard, flour, sugar, yeast, and salt. Add milk, butter, and egg; mix to form a dough. Knead for 5 minutes until smooth. Let rise for 1 hour. Roll the dough into a rectangle. Spread with softened butter, sprinkle with sugar and cinnamon. Roll up the dough, slice into rolls, and place in a greased baking dish. Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown. Mix icing ingredients and drizzle over warm rolls. Sourdough Discard Banana Bread This banana bread is moist, flavorful, and gets a lovely complexity from the sourdough discard. Ingredients: 1 cup sourdough discard 1 cup mashed ripe bananas 1/2 cup sugar 1/4 cup melted butter 2 large eggs 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract Cooking method: Preheat oven to 350°F (175°C) and grease a loaf pan. In a large bowl, mix discard, bananas, sugar, butter, and eggs. In another bowl, whisk flour, baking soda, and salt. Combine dry and wet ingredients, add vanilla extract. Pour batter into the prepared pan. Bake for 60-70 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack. Sourdough Discard Chocolate Chip Cookies These cookies are chewy with a slight tang, balancing the sweetness of chocolate chips beautifully. Ingredients: 1/2 cup sourdough discard 1/2 cup butter, softened 1/2 cup brown sugar 1/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips Cooking method: Preheat oven to 350°F (175°C). Cream butter, brown sugar, and granulated sugar together until light and fluffy. Mix in the egg, vanilla, and sourdough discard. In another bowl, whisk flour, baking soda, and salt. Gradually mix dry ingredients into wet until combined. Fold in chocolate chips. Drop spoonfuls of dough onto a baking sheet. Bake for 10-12 minutes until edges are golden. Cool on a wire rack. Sourdough Discard Biscuits These savory biscuits are perfect for breakfast or as a side dish, with a rich, buttery flavor enhanced by sourdough discard. Ingredients: 1 cup sourdough discard 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 6 tablespoons cold butter, cubed 3/4 cup buttermilk Cooking method: Preheat oven to 425°F (220°C). In a bowl, combine flour, baking powder, baking soda, and salt. Cut in butter until the mixture resembles coarse crumbs. Mix in the discard and buttermilk until just combined. Roll out to 1-inch thickness and cut with a biscuit cutter. Place on a baking sheet and bake for 12-15 minutes until golden. Serve warm. Sourdough Discard Focaccia This herby focaccia is airy and flavorful, thanks to the sourdough discard, making it a delectable addition to any meal. Ingredients: 1 cup sourdough discard 2 1/2 cups all-purpose flour 1 cup warm water 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon sugar 1 teaspoon instant yeast Rosemary and coarse salt for topping Cooking method: In a bowl, mix discard, flour, water, olive oil, salt, sugar, and yeast to form a dough. Knead for 5 minutes, then let rise for 1-2 hours. Preheat oven to 400°F (200°C). Press dough into a greased baking pan. Dimple the surface with fingers, drizzle with olive oil, and sprinkle with rosemary and salt. Bake for 20-25 minutes until golden brown. Cool slightly before slicing. Sourdough Discard Muffins These muffins are tender and moist with a hint of sourdough flavor, making them ideal for breakfast or a snack. Ingredients: 1 cup sourdough discard 1/2 cup sugar 1/4 cup melted butter 1 large egg 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk 1 cup fresh or frozen berries Cooking method: Preheat oven to 375°F (190°C) and line a muffin tin with paper liners. In a bowl, mix discard, sugar, butter, and egg. In another bowl, whisk together flour, baking powder, baking soda, and salt. Combine dry ingredients with wet, then stir in milk until just combined. Gently fold in berries. Divide batter among muffin cups. Bake for 20-25 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.