20 Creative Sourdough Discard Recipes for Beginners

20 Creative Sourdough Discard Recipes for Beginners

If you’re a sourdough enthusiast, you know the struggle of dealing with leftover starter discard. Instead of tossing it out, why not transform it into something delicious? From fluffy pancakes to crispy crackers, sourdough discard adds a tangy depth of flavor to all kinds of baked goods. Whether you’re a beginner or a seasoned baker, these 20 creative recipes will help you make the most of your sourdough discard while minimizing waste.

In this collection, you’ll find everything from Sourdough Discard Pancakes to Sourdough Discard Granola Bars, ensuring there’s something for every craving. Ready to get started? Let’s dive into these easy and flavorful recipes that turn your discard into kitchen gold!

Sourdough Discard Pancakes

Got sourdough discard to use up? These fluffy, tangy pancakes are the perfect way to turn leftovers into a weekend-worthy breakfast.

Ingredients:

• 1 cup sourdough discard (unfed starter)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 3/4 cup whole milk
• 2 tbsp melted butter (plus extra for cooking)

Instructions:

1. In a large bowl, whisk together the sourdough discard, egg, milk, and 2 tbsp melted butter until smooth.
2. Add the flour, sugar, baking powder, baking soda, and salt, stirring just until combined (small lumps are okay). Let the batter rest for 10 minutes.
3. Heat a griddle or skillet over medium-low heat and lightly grease with butter. Pour 1/4 cup batter per pancake, cooking until bubbles form on the surface and edges look set (about 2–3 minutes).
4. Flip and cook for another 1–2 minutes until golden brown. Repeat with remaining batter, adding more butter to the pan as needed.

The sourdough adds a subtle tang and extra lift, making these pancakes irresistibly light with crispy edges. Serve with maple syrup and a pat of butter for the ultimate bite.

Tip: For extra-fluffy pancakes, avoid overmixing the batter—those lumps are your friends!

Sourdough Discard Crackers

Turn your leftover sourdough discard into crispy, golden crackers with a satisfying crunch—perfect for snacking or pairing with cheese.

Ingredients:

• 1 cup (120g) sourdough discard (unfed)
• 1/4 cup (60ml) olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp freshly cracked black pepper
• 1/4 cup (30g) whole wheat flour (or all-purpose flour)

Instructions:

1. Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix: In a bowl, combine 1 cup sourdough discard, 1/4 cup olive oil, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Stir until smooth. Gradually mix in 1/4 cup whole wheat flour until a thick, spreadable dough forms.
3. Roll: Place dough between two sheets of parchment paper and roll into a thin rectangle (about 1/8″ thick). Peel off the top parchment and transfer the bottom sheet (with dough) to the baking sheet.
4. Score & Bake: Use a knife or pizza cutter to score crackers into squares. Bake for 20–25 minutes until golden and crisp, flipping halfway for even browning.
5. Cool: Let cool completely—they’ll crisp up further as they rest. Break along scored lines.

The tangy sourdough flavor and whisper-thin texture make these crackers dangerously snackable. Bonus: no waste!

Tip: Sprinkle with sesame seeds or everything bagel seasoning before baking for extra flair.

Sourdough Discard Waffles

Turn your leftover sourdough starter into crispy, tangy waffles with this no-waste breakfast hack—perfect for lazy weekends!

Ingredients:

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 large egg
• 1/4 cup melted unsalted butter
• 3/4 cup buttermilk
• 1 tsp vanilla extract

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F) and lightly grease it.
2. In a large bowl, whisk together the sourdough discard, flour, 1 tbsp sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat the egg, then stir in 1/4 cup melted butter, 3/4 cup buttermilk, and 1 tsp vanilla.
4. Pour the wet ingredients into the dry ingredients and mix just until combined (a few lumps are okay).
5. Cook 1/3 cup batter per waffle for 4–5 minutes, until deeply golden and crisp. Repeat with remaining batter.

The magic? That sourdough tang pairs perfectly with maple syrup, and the discard gives these waffles an extra-crisp edge. Tip: For extra fluffiness, let the batter rest 10 minutes before cooking.

Sourdough Discard Banana Bread

Got sourdough discard and overripe bananas? This moist, tangy-sweet banana bread is the perfect way to use them up—no waste, all flavor.

Ingredients

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sourdough discard (unfed)
• 1/2 cup melted unsalted butter, slightly cooled
• 2/3 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, sourdough discard, melted butter, brown sugar, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, whisk together flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Gently fold into the wet ingredients until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The sourdough discard adds a subtle tang and keeps this banana bread incredibly tender—almost like a cross between classic banana bread and a fluffy cake.

Tip: For extra richness, swirl in 1/4 cup chocolate chips or chopped walnuts before baking!

Sourdough Discard Pizza Dough

Turn your leftover sourdough discard into a chewy, tangy pizza crust that’s packed with flavor—no waste, no fuss!

Ingredients:

• 1 cup (240g) sourdough discard (unfed, at room temperature)
• 2 ½ cups (300g) all-purpose flour, plus extra for dusting
• 1 tsp (5g) salt
• 1 tbsp (12g) sugar
• 1 tbsp (15ml) olive oil, plus extra for greasing
• ½ cup (120ml) warm water (about 110°F)

Instructions:

1. In a large bowl, whisk together the sourdough discard, warm water, 1 tbsp (15ml) olive oil, 1 tsp (5g) salt, and 1 tbsp (12g) sugar until smooth.
2. Gradually mix in the all-purpose flour until a shaggy dough forms. Turn it onto a floured surface and knead for 5–7 minutes until smooth and elastic.
3. Lightly grease the bowl with olive oil, place the dough inside, and cover with a damp towel. Let rise at room temperature for 4–6 hours, or until doubled in size.
4. Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside. Punch down the dough, divide it in half, and roll each piece into a 12-inch circle on a floured surface.
5. Transfer the dough to parchment paper, add toppings, and bake for 12–15 minutes until the crust is puffed and golden.

The slow fermentation gives this crust a subtle sourdough tang and an airy, blistered texture that’s way better than takeout.

Tip: For extra crispiness, pre-bake the crust for 3 minutes before adding toppings!

Sourdough Discard Muffins

Got extra sourdough starter? These tender, tangy muffins are the perfect way to use it up—no waste, just cozy breakfast vibes.

Ingredients

• 1 cup sourdough discard (unfed)
• 1/2 cup whole milk
• 1/3 cup melted butter, slightly cooled
• 1 large egg
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup blueberries or chocolate chips (optional)

Instructions

1. Preheat oven to 375°F and line a muffin tin with 12 liners.
2. In a bowl, whisk together 1 cup sourdough discard, 1/2 cup whole milk, 1/3 cup melted butter, 1 large egg, 1/2 cup sugar, and 1 tsp vanilla extract until smooth.
3. In another bowl, mix 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Gently fold into the wet ingredients until just combined (don’t overmix!). Fold in 1/2 cup blueberries or chocolate chips, if using.
4. Divide batter evenly among muffin cups, filling each 2/3 full. Bake for 18–20 minutes, until tops spring back when lightly pressed.
5. Cool in the pan for 5 minutes, then transfer to a wire rack.

The sourdough discard gives these muffins a subtle tang and ultra-moist crumb—like a cross between a muffin and a fluffy pancake. Tip: For extra height, let the batter rest 10 minutes before baking to activate the starter’s lift.

Sourdough Discard Pretzels

Got extra sourdough discard? Transform it into chewy, golden pretzels with a satisfying crust—perfect for snacking or gifting!

Ingredients:

• 1 cup sourdough discard (unfed, at room temperature)
• 1 cup warm water (110°F)
• 2 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• 1 tsp fine sea salt
• 3 cups all-purpose flour, plus extra for dusting
• 1/3 cup baking soda
• 1 large egg, beaten (for egg wash)
• Coarse salt, for sprinkling

Instructions:

1. In a large bowl, whisk together the sourdough discard, warm water, melted butter, 1 tbsp sugar, and 1 tsp salt until smooth. Gradually mix in the flour until a shaggy dough forms.
2. Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Cover with a towel and let rest for 30 minutes.
3. Divide the dough into 8 equal pieces. Roll each into a 20-inch rope, then twist into a pretzel shape. Place on a parchment-lined baking sheet.
4. Preheat oven to 425°F. Bring 6 cups of water and 1/3 cup baking soda to a boil in a wide pot. Boil each pretzel for 30 seconds, flipping once, then return to the baking sheet.
5. Brush pretzels with beaten egg and sprinkle with coarse salt. Bake for 15–18 minutes until deep golden brown.

The baking soda bath gives these pretzels their signature crust, while the sourdough discard adds a subtle tang—no one will guess they started as a “waste” ingredient!

Tip: For extra shine, brush baked pretzels with melted butter right out of the oven.

Sourdough Discard Biscuits

These flaky, buttery biscuits are the perfect way to use up sourdough discard—no starter feeding required!

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup sourdough discard (unfed)
• 1/4 cup whole milk
• 1 tbsp honey (optional)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
3. Cut in 1/2 cup cold butter with a pastry cutter or fingers until pea-sized crumbs form.
4. Stir in 1 cup sourdough discard, 1/4 cup milk, and 1 tbsp honey (if using) until just combined—don’t overmix!
5. Turn dough onto a floured surface, pat into a 1-inch-thick rectangle, and fold twice for layers. Cut into 8 squares.
6. Arrange biscuits on the baking sheet and bake for 18–20 minutes until golden and puffed.

The tangy sourdough adds depth to these biscuits, while the honey (if using) balances it with a subtle sweetness—perfect for slathering with jam or gravy.

Tip: Freeze unbaked biscuits for up to a month! Just add 2–3 extra minutes to the bake time straight from the freezer.

Sourdough Discard Flatbread

Got leftover sourdough starter? Turn it into tender, chewy flatbreads with just a few pantry staples—perfect for tearing and sharing!

Ingredients:

• 1 cup (240g) unfed sourdough discard
• 1 cup (120g) all-purpose flour, plus extra for dusting
• 1 tbsp (15ml) olive oil, plus extra for brushing
• 1 tsp (5g) salt
• 1 tsp (3g) garlic powder (optional)
• 2 tbsp (30ml) water, as needed

Instructions:

1. In a bowl, mix sourdough discard, all-purpose flour, 1 tbsp olive oil, 1 tsp salt, and 1 tsp garlic powder (if using) until a shaggy dough forms. Add water, 1 tbsp at a time, if the mixture feels too dry.
2. Knead on a floured surface for 2–3 minutes until smooth. Divide into 4 equal balls, cover with a towel, and rest for 30 minutes.
3. Heat a skillet over medium-high heat. Roll each ball into a thin 6-inch round, dusting with flour to prevent sticking.
4. Cook each flatbread for 2–3 minutes per side until puffed and charred in spots. Brush with olive oil while warm.

The tangy sourdough flavor shines here, with just enough chew to make these irresistible for dipping or wrapping around grilled veggies.

Tip: For extra crunch, cook the flatbreads in a dry cast-iron skillet—the high heat gives them a lovely blistered texture.

Sourdough Discard Cinnamon Rolls

These tender, tangy cinnamon rolls are the perfect way to use up sourdough discard while adding a delicious twist to a classic treat.

Ingredients

• 1 cup sourdough discard (unfed, at room temperature)
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup granulated sugar
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup packed brown sugar
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, softened (for filling)
• 4 oz cream cheese, softened (for frosting)
• 1/2 cup powdered sugar (for frosting)
• 1 tbsp milk (for frosting)

Instructions

1. In a large bowl, whisk together the sourdough discard, warmed milk, granulated sugar, egg, 3 tbsp melted butter, and vanilla extract until smooth.
2. Add 2 1/2 cups flour, baking powder, baking soda, and salt. Stir until a shaggy dough forms, then knead on a floured surface for 3 minutes until smooth. Cover and rest for 30 minutes.
3. Roll dough into a 12×16-inch rectangle. Spread 2 tbsp softened butter evenly over the surface, then sprinkle with brown sugar and cinnamon.
4. Tightly roll into a log, pinch the seam, and slice into 8 even pieces. Place in a greased 9-inch round pan. Cover and let rise for 1 hour.
5. Preheat oven to 375°F. Bake rolls for 22-25 minutes until golden brown.
6. While cooling, beat cream cheese, powdered sugar, and 1 tbsp milk until smooth. Drizzle over warm rolls.

The sourdough discard adds a subtle tang that balances the sweetness, making these rolls irresistible without being overly rich.

Tip: For extra-gooey centers, pack the brown sugar tightly into the filling.

Sourdough Discard Focaccia

Got extra sourdough discard? Turn it into this airy, golden focaccia with crispy edges and a tangy depth of flavor—perfect for sandwiches or dipping.

Ingredients

• 1 cup (240g) sourdough discard (unfed)
• 1 cup (240ml) warm water (about 100°F)
• 2 ½ cups (300g) all-purpose flour
• 2 tbsp (30ml) olive oil, divided
• 1 tsp (6g) fine sea salt
• 1 tsp (4g) sugar
• ½ tsp (2g) active dry yeast (optional, for extra rise)
• Flaky sea salt and rosemary sprigs for topping

Instructions

1. In a large bowl, whisk together the sourdough discard, warm water, 1 tbsp (15ml) olive oil, sugar, and yeast (if using). Stir in the flour and salt until a shaggy dough forms.
2. Cover with a damp towel and let rise at room temperature for 2–3 hours, until bubbly and nearly doubled (or overnight in the fridge for deeper flavor).
3. Pour 1 tbsp (15ml) olive oil into a 9×13-inch baking pan. Transfer the dough to the pan, stretching it gently to fit. Dimple the surface with your fingers, then drizzle lightly with more oil. Top with rosemary and flaky salt.
4. Let rise uncovered for 30 minutes while preheating the oven to 425°F (220°C).
5. Bake for 20–25 minutes until golden brown and crisp at the edges. Cool slightly before slicing.

The optional yeast gives this focaccia an extra lift, but the sourdough discard alone delivers that signature tangy chew. Tip: For extra-crispy crust, place a baking sheet on the oven’s lower rack while preheating.

Sourdough Discard Cornbread

Got extra sourdough starter? This golden, tangy cornbread is the perfect way to use it up—plus, it’s irresistibly moist with crispy edges.

Ingredients:

• 1 cup sourdough discard (unfed)
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 large egg

Instructions:

1. Preheat oven to 375°F. Grease a 9-inch cast-iron skillet or square baking pan.
2. In a large bowl, whisk together the sourdough discard, milk, melted butter, and egg until smooth.
3. In another bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Gently fold the dry ingredients into the wet batter until just combined (a few lumps are okay).
4. Pour the batter into the prepared pan and bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

The sourdough adds a subtle tang that balances the sweetness, while the edges get delightfully crisp. Tip: For extra texture, sprinkle a handful of corn kernels or shredded cheddar on top before baking!

Sourdough Discard Donuts

These pillowy donuts are the perfect way to use up sourdough discard, with a hint of tang and a golden, sugar-dusted finish.

Ingredients:

• 1 cup sourdough discard (unfed, at room temperature)
• 1/4 cup granulated sugar
• 1 large egg
• 2 tbsp melted butter, cooled
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup all-purpose flour
• Vegetable oil (for frying)
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. In a large bowl, whisk together 1 cup sourdough discard, 1/4 cup granulated sugar, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
2. Add 1/2 tsp salt, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1 cup all-purpose flour. Stir just until combined (don’t overmix).
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Drop tablespoon-sized scoops of batter into the oil (work in batches). Fry for 1–2 minutes per side until deep golden brown.
4. Transfer to a paper towel-lined plate, then dust warm donuts with 1/4 cup powdered sugar.

The sourdough adds a subtle tang and extra fluffiness—these disappear fast straight from the fryer! Tip: For extra flavor, roll warm donuts in cinnamon sugar instead of powdered sugar.

Sourdough Discard Bagels

Got extra sourdough starter? Transform it into chewy, golden bagels with just a handful of pantry staples—no fancy ingredients required!

Ingredients:

• 1 cup (240g) unfed sourdough discard (100% hydration)
• 1 ½ cups (180g) bread flour, plus extra for dusting
• 1 tbsp (12g) granulated sugar
• 1 tsp (6g) fine sea salt
• 1 tbsp (15ml) olive oil
• 1 tbsp (15g) honey (for boiling water)
• 1 egg white, beaten (for egg wash)
• 1 tbsp sesame seeds or everything bagel seasoning (optional)

Instructions:

1. In a large bowl, mix the sourdough discard, bread flour, sugar, and salt until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth, then drizzle with olive oil and knead 1 more minute. Cover and rest 30 minutes.
2. Divide the dough into 4 equal balls. Poke a hole through each center and stretch to form a 2-inch ring. Place on parchment paper, cover, and proof at room temp for 2–3 hours until slightly puffy.
3. Preheat oven to 425°F (220°C). Bring 4 cups of water and honey to a boil in a wide pot. Boil bagels 1 minute per side, then transfer to a baking sheet.
4. Brush boiled bagels with egg white, sprinkle with seeds (if using), and bake for 20–22 minutes until deeply golden. Cool 10 minutes before slicing.

The honey boil gives these a glossy crust with just a hint of sweetness—perfect for balancing tangy sourdough flavor. Tip: For extra-chewy bagels, chill shaped dough overnight before boiling and baking!

Sourdough Discard Cookies

Got extra sourdough discard? Turn it into these chewy, subtly tangy cookies—they’re the perfect way to reduce waste without sacrificing flavor.

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup sourdough discard (unfed)
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy (about 2 minutes). Beat in the egg, vanilla extract, and sourdough discard until combined.
3. Add the flour, baking soda, and salt, mixing just until no dry streaks remain. Fold in the chocolate chips.
4. Drop 2-tbsp scoops of dough onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are set but centers are still soft.
5. Let cool on the sheet for 5 minutes before transferring to a wire rack.

The sourdough adds a subtle depth to these cookies, balancing the sweetness with a hint of tang—plus, they stay soft for days! Tip: For extra texture, sprinkle flaky salt on top right after baking.

Sourdough Discard Scones

Got extra sourdough starter languishing in your fridge? These tender, tangy scones are the perfect way to use it up—no waste, just flaky perfection.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup sourdough discard (unfed starter)
• 1/4 cup heavy cream, plus extra for brushing
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
4. Stir in sourdough discard, 1/4 cup heavy cream, and 1 tsp vanilla until just combined (dough will be shaggy).
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges.
6. Transfer to baking sheet, brush tops with heavy cream, and bake for 18–20 minutes until golden.

The sourdough discard adds a subtle tang and keeps these scones irresistibly moist—no dry, crumbly texture here!

Tip: Freeze unbaked scones for up to a month; just add 2–3 minutes to baking time straight from the freezer.

Sourdough Discard Brownies

These sourdough discard brownies are the ultimate way to turn leftover starter into something rich, fudgy, and impossible to resist.

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sourdough discard (unfed starter)
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional but highly recommended)

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter and 1 cup granulated sugar until combined. Beat in the eggs and 1 tsp vanilla extract until smooth.
3. Stir in the sourdough discard, then gently fold in the flour, 1/3 cup cocoa powder, and 1/4 tsp salt until just combined. Fold in the chocolate chips (if using).
4. Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, until the edges are set but the center is still slightly soft.
5. Let cool completely before slicing—trust us, it’s worth the wait!

The sourdough discard adds a subtle tang that balances the sweetness, making these brownies dangerously addictive. Tip: For extra gooeyness, underbake by 2–3 minutes and chill before slicing.

Sourdough Discard Pita Bread

Put that sourdough discard to work with these fluffy, pocket-ready pitas—perfect for stuffing with your favorite fillings or dipping into hummus.

Ingredients

• 1 cup sourdough discard (unfed, at room temperature)
• 1 cup warm water (about 110°F)
• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast

Instructions

1. In a large bowl, whisk together the warm water, 1 tsp sugar, and 1 tsp yeast. Let sit for 5 minutes until foamy.
2. Stir in 1 cup sourdough discard, 2 ½ cups flour, 1 tbsp olive oil, and 1 tsp salt until a shaggy dough forms. Turn onto a floured surface and knead for 5 minutes until smooth.
3. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise for 1–2 hours until doubled.
4. Divide the dough into 8 equal pieces. Roll each into a ¼-inch-thick circle on a floured surface.
5. Heat a dry skillet over medium-high heat. Cook each pita for 1–2 minutes per side until puffed and lightly charred in spots.

The sourdough discard adds a subtle tang and keeps these pitas tender, while the high heat creates that signature puff. Tip: For extra-soft pitas, stack them under a clean kitchen towel as they come off the skillet.

Sourdough Discard Dumplings

Got sourdough discard to use up? These fluffy, tangy dumplings are the perfect way to turn it into something delicious—no waste, all flavor.

Ingredients

• 1 cup sourdough discard (unfed, room temperature)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp unsalted butter, melted
• 1/4 cup whole milk
• 2 cups chicken or vegetable broth (for cooking)

Instructions

1. In a bowl, whisk together 1 cup sourdough discard, 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until just combined.
2. Stir in 2 tbsp melted butter and 1/4 cup whole milk to form a sticky dough (don’t overmix).
3. Bring 2 cups broth to a gentle simmer in a wide pot or deep skillet.
4. Drop tablespoon-sized scoops of dough into the simmering broth. Cover and cook for 15 minutes—no peeking!—until dumplings are puffed and cooked through.

The tangy sourdough adds a subtle depth to these dumplings, while the broth keeps them tender and rich. Perfect for soaking up gravy or serving over stew!

Tip: For extra flavor, brown the dumplings uncovered for 2–3 minutes after steaming.

Sourdough Discard Granola Bars

Turn your sourdough discard into something unexpectedly delicious with these chewy, nutty granola bars—perfect for a zero-waste snack or on-the-go breakfast.

• 1 cup sourdough discard (unfed)
• 2 cups old-fashioned rolled oats
• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped almonds
• 1/4 cup mini chocolate chips (optional)

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, mix sourdough discard, peanut butter, honey, brown sugar, vanilla extract, cinnamon, and salt until smooth.
3. Fold in rolled oats, chopped almonds, and chocolate chips (if using) until evenly coated.
4. Press the mixture firmly into the prepared pan. Bake for 25–30 minutes until the edges are golden and the center feels set.
5. Cool completely in the pan, then lift out using the parchment and slice into bars.

The sourdough discard adds a subtle tang that balances the sweetness, while the oats and almonds give these bars a satisfying crunch. Tip: For extra-sturdy bars, chill sliced portions in the fridge for 30 minutes before serving.

Conclusion

Discover 20 creative ways to use sourdough discard with these beginner-friendly recipes. From fluffy pancakes and crispy crackers to savory pizza dough and sweet cinnamon rolls, this collection transforms leftover starter into delicious treats. Try banana bread, pretzels, or even granola bars—each recipe minimizes waste while maximizing flavor. Perfect for bakers looking to experiment, these ideas make sourdough discard a versatile kitchen staple.