18 Irresistible Sourdough Discard Recipes Sweet Treats

Got a jar of sourdough discard sitting in your fridge, begging to be used? Don’t toss it—bake with it! From gooey cinnamon rolls to rich chocolate cake, these 18 irresistible sweet treats transform your leftover starter into something magical. Whether you’re a sourdough pro or just starting out, these recipes are easy, delicious, and guaranteed to satisfy your sweet tooth. Ready to get baking? Let’s dive in!

Sourdough Discard Cinnamon Rolls

These sourdough discard cinnamon rolls are the perfect way to use up leftover starter while creating something irresistibly soft and fragrant—no one will guess they’re a clever kitchen hack!

• 1 cup sourdough discard (unfed, at room temperature)
• 1/2 cup warm whole milk (110°F)
• 1/4 cup granulated sugar
• 1 large egg
• 3 tbsp melted unsalted butter, cooled slightly
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 1/2 tsp active dry yeast
• 1/2 cup packed brown sugar
• 2 tsp ground cinnamon
• 4 tbsp softened unsalted butter (for filling)

1. In a large bowl, whisk together the sourdough discard, warm milk, granulated sugar, egg, 3 tbsp melted butter, and vanilla extract until smooth.
2. Add the flour, salt, and yeast, stirring until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours until doubled.
3. Roll the dough into a 12×16-inch rectangle. Spread 4 tbsp softened butter evenly over the surface, then sprinkle with brown sugar and cinnamon.
4. Tightly roll the dough into a log, pinch the seam, and slice into 12 even rolls. Arrange in a greased 9×13-inch pan, cover, and let rise 30 minutes.
5. Preheat oven to 375°F. Bake rolls for 22–25 minutes until golden and puffed. Cool slightly before serving.

The sourdough discard adds a subtle tang that balances the sweetness, while keeping the rolls tender for days. Tip: For extra gooeyness, drizzle with cream cheese glaze—just mix 4 oz softened cream cheese, 1/4 cup powdered sugar, and 2 tbsp milk until smooth.

Sourdough Discard Chocolate Chip Cookies

Got sourdough discard to use up? These chewy, buttery chocolate chip cookies are the perfect way to transform it into something sweet and irresistible.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 cup unfed sourdough discard (100% hydration)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy (about 2 minutes). Beat in the egg, then mix in the sourdough discard and 1 tsp vanilla extract.
3. In a separate bowl, whisk together the flour, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips.
4. Scoop 1 1/2-tablespoon portions of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 10–12 minutes, until the edges are golden but centers are still soft.
5. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

The sourdough discard adds a subtle tang and extra chewiness, making these cookies stand out from the usual chocolate chip batch.

Tip: For thicker cookies, chill the dough for 30 minutes before baking.

Sourdough Discard Banana Bread

Got extra sourdough discard and overripe bananas? This banana bread is your answer—moist, tangy, and just sweet enough to feel like a treat.

Ingredients:

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sourdough discard (unfed)
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 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 or line with parchment paper.
2. In a large bowl, whisk together mashed bananas, sourdough discard, melted butter, eggs, and 1 tsp vanilla extract until smooth.
3. Add 3/4 cup sugar, stirring until combined.
4. In a separate 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.
5. Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6. 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 irresistibly tender for days. Perfect for breakfast or an afternoon snack with a swipe of butter.

Tip: For extra texture, fold in 1/2 cup chopped walnuts or chocolate chips with the dry ingredients.

Sourdough Discard Blueberry Muffins

Got extra sourdough starter? These tender, tangy muffins are the perfect way to use it up—bursting with juicy blueberries and a hint of vanilla.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sourdough discard (unfed)
• 1/4 cup whole milk
• 1 large egg
• 3 tbsp melted butter, cooled
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 375°F. Line a muffin tin with 9 liners or grease well.
2. Whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
3. In another bowl, mix 1/2 cup sourdough discard, 1/4 cup whole milk, 1 large egg, 3 tbsp melted butter, and 1 tsp vanilla until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Gently stir in 1 cup blueberries.
5. Divide batter evenly among muffin cups (about 3/4 full). Bake for 20–22 minutes until tops spring back when pressed.

The sourdough discard adds a subtle tang and keeps these muffins incredibly moist—no one will guess they’re a clever way to reduce waste!

Tip: Toss frozen blueberries in 1 tbsp flour before adding to prevent sinking.

Sourdough Discard Pancakes with Maple Syrup

Got leftover sourdough starter? Turn it into fluffy, tangy pancakes with a hint of sweetness—perfect for a lazy weekend brunch.

Ingredients

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

Instructions

1. In a large bowl, whisk together the sourdough discard, flour, sugar, baking soda, and salt.
2. Add the egg, milk, and melted butter, stirring just until combined (a few lumps are okay). Let the batter rest for 10 minutes—it’ll puff up slightly.
3. Heat a griddle or skillet over medium-low heat and brush with butter. Pour 1/4 cup batter per pancake, cooking until bubbles form on the surface and edges look set, about 3 minutes. Flip and cook for another 2 minutes until golden.
4. Serve warm with a generous drizzle of maple syrup.

The sourdough discard adds a subtle tang and extra lift, making these pancakes irresistibly light yet hearty. A drizzle of maple syrup balances the flavors perfectly.

Tip: For extra-fluffy pancakes, fold in 1 tbsp of whipped egg white to the batter just before cooking.

Sourdough Discard Apple Fritters

Got sourdough discard and a craving for something sweet? These apple fritters are crispy on the outside, tender inside, and packed with cozy cinnamon-spiced flavor.

Ingredients:

• 1 cup sourdough discard (unfed)
• 1 large egg
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 cup finely diced apple (about 1 medium apple)
• 1/4 cup all-purpose flour
• Vegetable oil (for frying)
• 2 tbsp powdered sugar (for dusting)

Instructions:

1. In a bowl, whisk together sourdough discard, egg, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1 tsp cinnamon, 1/4 tsp salt, and 1/2 tsp baking powder until smooth.
2. Fold in diced apple and 1/4 cup flour until just combined (batter will be thick).
3. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Drop heaping tablespoons of batter into the oil, flattening slightly. Fry 2–3 minutes per side until deep golden brown.
4. Drain on paper towels, then dust with powdered sugar while warm.

The sourdough adds a subtle tang that balances the sweetness, while the apples stay juicy inside those craggy, crispy edges. Tip: For extra crunch, toss the diced apples in 1 tsp of cinnamon sugar before folding into the batter.

Sourdough Discard Lemon Poppy Seed Cake

This tender, citrusy cake is the perfect way to use up sourdough discard while adding a bright pop of flavor to your day.

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120g) sourdough discard, unfed
• 1/4 cup (60ml) whole milk
• 1 tbsp lemon zest (from about 2 lemons)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups (180g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 tbsp poppy seeds

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream together 1/2 cup (113g) butter and 3/4 cup (150g) sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time.
3. Mix in 1/2 cup (120g) sourdough discard, 1/4 cup (60ml) milk, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla until combined.
4. In another bowl, whisk together 1 1/2 cups (180g) flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, and 2 tbsp poppy seeds. Gently fold into wet ingredients until just combined.
5. Pour batter into prepared pan and bake for 45–50 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The sourdough discard adds subtle tanginess that balances the sweet lemon glaze, while poppy seeds give every bite a delightful crunch.

Tip: For extra lemon flavor, brush the warm cake with a mix of 1 tbsp lemon juice and 1 tbsp sugar right after baking.

Sourdough Discard Carrot Cake

Got sourdough discard to use up? This moist, warmly spiced carrot cake is the perfect way to transform it into something sweet and satisfying.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• ¾ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sourdough discard (unfed)
• 2 cups finely grated carrots
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round or square baking pan.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, and ½ tsp salt in a bowl.
3. In another bowl, beat ¾ cup granulated sugar, ½ cup brown sugar, and ¾ cup vegetable oil until smooth. Add 2 eggs and 1 tsp vanilla extract, mixing well.
4. Stir in ½ cup sourdough discard, then fold in the dry ingredients until just combined. Fold in 2 cups grated carrots and ½ cup nuts (if using).
5. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool before serving.

The sourdough discard adds a subtle tang and keeps this cake incredibly tender—no one will guess the secret ingredient!

Tip: For extra decadence, top with cream cheese frosting or a drizzle of maple glaze.

Sourdough Discard Pumpkin Spice Donuts

These tender, spiced donuts are the perfect way to use up sourdough discard while embracing cozy fall flavors—no deep fryer required!

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup granulated sugar
• 1/2 cup sourdough discard (unfed)
• 1/2 cup canned pumpkin puree
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1/4 cup buttermilk

Instructions

1. Preheat oven to 350°F. Lightly grease a donut pan.
2. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves.
3. In another bowl, mix 1/2 cup sugar, 1/2 cup sourdough discard, 1/2 cup pumpkin puree, 1 egg, 2 tbsp melted butter, 1 tsp vanilla, and 1/4 cup buttermilk until smooth.
4. Gently fold dry ingredients into wet until just combined (small lumps are okay).
5. Pipe or spoon batter into the donut pan, filling each cavity 3/4 full. Bake for 12–14 minutes until springs back when touched.
6. Cool in pan for 5 minutes, then transfer to a rack.

The sourdough discard adds a subtle tang that balances the warm spices, while the pumpkin keeps these donuts irresistibly moist. Try dusting with cinnamon sugar while still warm!

Tip: For extra flair, dip cooled donuts in a simple glaze made with powdered sugar and a splash of maple syrup.

Sourdough Discard Raspberry Scones

These tender, tangy scones are the perfect way to use up sourdough discard while adding a pop of juicy raspberry sweetness.

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)
• 1/3 cup heavy cream, plus 1 tbsp for brushing
• 1 tsp vanilla extract
• 3/4 cup fresh or frozen raspberries
• 1 tbsp coarse sugar (for topping)

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 granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in cold butter with a pastry cutter or fork until pea-sized crumbs form.
4. Stir in sourdough discard, 1/3 cup heavy cream, and 1 tsp vanilla just until dough comes together (it will be shaggy). Gently fold in raspberries.
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to baking sheet, brush with 1 tbsp heavy cream, and sprinkle with 1 tbsp coarse sugar.
6. Bake for 18–22 minutes until golden brown. Cool 5 minutes before serving.

The sourdough discard adds a subtle tang that balances the raspberries’ brightness, while the coarse sugar gives a delightful crunch. Tip: Freeze butter for 15 minutes beforehand for extra-flaky layers!

Sourdough Discard Peach Cobbler

Got sourdough discard and ripe peaches? This cozy cobbler turns them into a buttery, tangy-sweet dessert with minimal fuss.

Ingredients:

• 4 cups sliced fresh peaches (about 4–5 medium)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1/2 cup sourdough discard (unfed)
• 1/4 cup melted unsalted butter
• 1/4 cup milk
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Toss peaches with 1/2 cup sugar, 1 tbsp lemon juice, 1 tsp vanilla, and 1/2 tsp cinnamon in a 9-inch baking dish.
2. In a bowl, whisk 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt. Stir in 1/2 cup sourdough discard, 1/4 cup melted butter, and 1/4 cup milk until just combined.
3. Drop spoonfuls of batter over peaches (it’ll spread as it bakes). Bake 35–40 minutes until topping is golden and peaches bubble at the edges.

The sourdough adds a subtle tang that balances the juicy peaches, while the edges crisp up like a dream. Serve warm with vanilla ice cream for the ultimate contrast.

Tip: For extra caramelization, sprinkle the topping with 1 tbsp turbinado sugar before baking.

Sourdough Discard Chocolate Brownies

These fudgy brownies are the perfect way to use up your sourdough discard—they’re rich, chocolatey, and have a subtle tang that makes them irresistible.

Ingredients:

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

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together the melted butter and 1 cup granulated sugar until smooth. Beat in the eggs and 1 tsp vanilla extract.
3. Stir in the sourdough discard until fully combined.
4. Sift in the flour, cocoa powder, and 1/4 tsp salt, mixing just until no dry streaks remain. Fold in the chocolate chips.
5. 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.
6. Let cool completely before slicing.

The sourdough discard adds a subtle depth to these brownies, making them extra moist with a slightly chewy edge. They’re a chocolate lover’s dream with just a hint of tang.

Tip: For extra gooey brownies, underbake by 2–3 minutes—they’ll firm up as they cool!

Sourdough Discard Strawberry Shortcake

Got extra sourdough starter? Turn it into a tender, tangy shortcake that pairs perfectly with juicy strawberries and whipped cream.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup sourdough discard (unfed)
• ⅓ cup granulated sugar, plus 1 tbsp for sprinkling
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• ½ cup heavy cream, plus extra for brushing
• 2 cups fresh strawberries, sliced
• 1 cup whipped cream

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, and salt. Cut in butter with a pastry cutter until pea-sized crumbs form.
3. Stir in sourdough discard and ½ cup heavy cream until just combined (dough will be shaggy).
4. Turn dough onto a floured surface, pat into a 1-inch-thick rectangle, and cut into 6 squares. Place on baking sheet, brush tops with cream, and sprinkle with 1 tbsp sugar.
5. Bake for 18–20 minutes until golden. Cool slightly.
6. Split shortcakes, then layer with strawberries and whipped cream.

The sourdough discard adds a subtle tang that balances the sweetness—no one will guess it’s a zero-waste hack!

Tip: For extra flavor, macerate strawberries with a sprinkle of sugar while the shortcakes bake.

Sourdough Discard Almond Biscotti

These Sourdough Discard Almond Biscotti are the perfect way to use up leftover starter—crispy, nutty, and just sweet enough for your afternoon coffee.

• 1 cup all-purpose flour
• 1/2 cup sourdough discard (unfed, at room temperature)
• 1/3 cup granulated sugar
• 1/4 cup chopped almonds
• 1 large egg
• 2 tbsp melted butter, cooled
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• 1/4 tsp salt

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/3 cup granulated sugar, 1/4 tsp baking powder, and 1/4 tsp salt. Stir in 1/4 cup chopped almonds.
3. In another bowl, mix 1/2 cup sourdough discard, 1 large egg, 2 tbsp melted butter, and 1/2 tsp vanilla extract until smooth.
4. Fold the wet ingredients into the dry until a stiff dough forms. Shape into a 10-inch log on the prepared sheet, flattening slightly.
5. Bake for 25 minutes until firm. Cool for 10 minutes, then slice diagonally into 1/2-inch pieces. Lay slices cut-side down and bake 10 more minutes per side until golden and crisp.

The sourdough discard adds a subtle tang that balances the sweetness, while the almonds give every bite a satisfying crunch.

Tip: For extra flavor, toast the chopped almonds before mixing them in.

Sourdough Discard Vanilla Cupcakes

Got extra sourdough discard? These fluffy vanilla cupcakes are the perfect way to use it up—adding a subtle tang that balances the sweetness beautifully.

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup (120g) sourdough discard, unfed
• 1 1/2 cups (180g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (120ml) whole milk

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, beat 1/2 cup softened butter and 3/4 cup sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla extract and 1/2 cup sourdough discard.
3. In another bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Alternate adding the dry ingredients and 1/2 cup milk to the butter mixture, mixing just until combined.
4. Divide batter evenly among liners (about 2/3 full). Bake for 18–20 minutes, until a toothpick inserted comes out clean. Cool completely before frosting.

The sourdough discard gives these cupcakes a tender crumb and a hint of complexity—no one will guess the secret ingredient!

Tip: For extra flavor, brush the tops with a simple syrup (equal parts sugar and water, heated until dissolved) while still warm.

Sourdough Discard Honey Lavender Cookies

These delicate cookies turn your sourdough discard into something sweet, floral, and utterly irresistible—perfect with a cup of tea.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup honey
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup sourdough discard (unfed, at room temperature)
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp culinary lavender buds

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup softened butter, 1/3 cup honey, and 1/2 cup sugar until fluffy. Beat in 1 egg and 1/2 cup sourdough discard.
3. Whisk together 1 1/2 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually mix into the wet ingredients until just combined. Fold in 1 tbsp lavender buds.
4. Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are lightly golden.
5. Let cool on the sheet for 5 minutes before transferring to a wire rack.

The lavender’s floral notes and honey’s warmth make these cookies feel like a hug in every bite—plus, they stay wonderfully soft for days.

Tip: For extra fragrance, lightly crush the lavender buds before adding them to the dough.

Sourdough Discard Pecan Pie Bars

These buttery, caramel-kissed bars turn your sourdough discard into a rich, nutty dessert with minimal fuss—perfect for using up that starter without wasting a drop.

Ingredients

• For the crust: 1 cup all-purpose flour, ½ cup cold unsalted butter (cubed), ¼ cup sourdough discard, 2 tbsp granulated sugar, ¼ tsp salt
• For the filling: ¾ cup packed light brown sugar, ⅓ cup pure maple syrup, ¼ cup unsalted butter (melted), 1 large egg, 1 tsp vanilla extract, ¼ tsp salt, 1 ½ cups chopped pecans

Instructions

1. Prep the crust: Preheat oven to 350°F. Line an 8×8″ baking pan with parchment. In a food processor, pulse flour, ½ cup cold butter, sourdough discard, 2 tbsp sugar, and ¼ tsp salt until crumbly. Press evenly into the pan. Bake for 15 minutes until lightly golden.
2. Make the filling: Whisk together ¾ cup brown sugar, maple syrup, ¼ cup melted butter, egg, vanilla, and ¼ tsp salt until smooth. Fold in pecans. Pour over the warm crust.
3. Bake: Return to the oven for 25–30 minutes until the filling is set at the edges but slightly jiggly in the center. Cool completely before slicing.

The sourdough discard adds a subtle tang to balance the sweetness, while the pecans stay satisfyingly crisp. Tip: For clean cuts, chill the bars for 30 minutes before slicing with a hot knife.

Sourdough Discard Coconut Macaroons

These chewy, golden macaroons are the perfect way to use up sourdough discard while adding a subtle tang to classic coconut sweetness.

Ingredients:

• 1 ½ cups sweetened shredded coconut
• ½ cup sourdough discard (unfed, at room temperature)
• ⅓ cup granulated sugar
• 1 large egg white
• 1 tsp vanilla extract
• ¼ tsp fine sea salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 ½ cups shredded coconut, ½ cup sourdough discard, ⅓ cup sugar, 1 egg white, 1 tsp vanilla, and ¼ tsp salt until fully combined.
3. Scoop 1-tbsp portions onto the sheet, spacing them 1 inch apart. Gently shape into mounds.
4. Bake for 20–22 minutes until edges are deeply golden and centers are just set. Cool completely on the sheet.

The sourdough discard adds a subtle complexity to these macaroons, balancing the coconut’s richness with a hint of fermented depth.

Tip: For extra crunch, toast the coconut in a dry skillet over medium heat for 3–4 minutes before mixing.

Conclusion

With these 18 irresistible sourdough discard recipes, you can turn leftover starter into sweet delights while minimizing waste. Whether you’re craving cookies, pancakes, or cakes, there’s something here for every home baker to love. Give these treats a try, and don’t forget to share your favorites in the comments! Loved this roundup? Pin it to save for later and spread the sourdough love. Happy baking!