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Sundays are meant for relaxation, indulgence, and taking the time to enjoy the simple pleasures of life.
What better way to celebrate this day than with a collection of snacks that satisfy every craving? Whether you’re in the mood for sweet, savory, or something in between, these 35+ Sunday snack recipes will have you covered.
From crispy fritters to cheesy bites and from sweet treats to healthy options, this list is curated to make your Sunday a little brighter and a lot more delicious.
Prepare to enjoy snacks that are perfect for lounging at home, hosting friends, or just treating yourself to something special.
35+ Irresistible Sunday Snack Recipes to Make Your Weekend
With these 35+ Sunday snack recipes, you’ll never have to wonder what to make for your weekend indulgences again.
Each recipe is designed to be simple yet satisfying, perfect for adding a touch of joy to your day.
Whether you’re enjoying them solo, sharing with friends and family, or looking for that one snack to make your movie night special, there’s something here for everyone.
So, gather your ingredients, set aside some time to treat yourself, and make this Sunday unforgettable with snacks that are as tasty as they are comforting.
Cheesy Garlic Sourdough Discard Breadsticks
A perfect Sunday snack for garlic and cheese lovers, these breadsticks are soft, flavorful, and a great way to use sourdough discard. They pair well with marinara or ranch dip, making them an irresistible treat.
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon dried oregano
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough discard, flour, baking powder, and salt until a dough forms.
- Roll out the dough on a floured surface into a rectangle about ¼-inch thick.
- Brush the dough with olive oil and sprinkle minced garlic evenly over the surface.
- Top with mozzarella cheese, Parmesan cheese, and dried oregano.
- Slice the dough into strips and twist each strip gently.
- Place the breadsticks on the baking sheet and bake for 15–20 minutes or until golden brown.
- Serve warm with your favorite dipping sauce.
These cheesy garlic breadsticks are not just a way to repurpose sourdough discard; they’re an indulgent treat that’s hard to resist. Their cheesy goodness and garlic aroma make them an ideal snack for a lazy Sunday afternoon.
Spicy Sourdough Discard Crackers
Crispy, spicy, and full of flavor, these sourdough discard crackers are perfect for Sunday snacking. Pair them with hummus, guacamole, or enjoy them as they are for a quick bite.
Ingredients:
- 1 cup sourdough discard
- ½ cup whole wheat flour
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough discard, flour, olive oil, and spices to form a smooth dough.
- Roll the dough thinly between two sheets of parchment paper.
- Cut into squares or desired shapes with a knife or pizza cutter.
- Transfer the crackers to the baking sheet and bake for 10–12 minutes, or until crisp and golden.
- Allow them to cool completely before serving.
These spicy crackers are incredibly versatile and deliver a punch of flavor with every bite. The blend of spices complements the tangy sourdough, creating a snack that’s as satisfying as it is addictive.
Sweet Sourdough Discard Cinnamon Bites
Transform your sourdough discard into sweet cinnamon bites that are soft, aromatic, and perfect for a cozy Sunday snack. These bites are best served warm with a drizzle of icing.
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon powder
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- ½ teaspoon vanilla extract
- 1 tablespoon powdered sugar (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
- In a mixing bowl, combine the sourdough discard, flour, sugar, baking powder, and cinnamon powder.
- Add melted butter and vanilla extract to the dry mixture and stir until combined.
- Roll the dough into small balls and place them in the muffin tin.
- Sprinkle brown sugar over each bite.
- Bake for 10–12 minutes or until golden and puffed.
- Dust with powdered sugar before serving.
These cinnamon bites offer a delightful balance of sweetness and tang from the sourdough discard. They’re an easy way to elevate your Sunday with a comforting and satisfying treat.
Crispy Sourdough Discard Onion Rings
Crispy and flavorful, these sourdough discard onion rings are a fun and indulgent Sunday snack. The tangy batter from the discard enhances the crunchy exterior, making these rings irresistible.
Ingredients:
- 1 cup sourdough discard
- ½ cup all-purpose flour
- ½ cup sparkling water or club soda
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 large onions, sliced into rings
- Vegetable oil for frying
Instructions:
- Heat vegetable oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
- In a bowl, whisk together sourdough discard, flour, sparkling water, paprika, garlic powder, and salt to form a smooth batter.
- Separate the onion slices into rings and dip each one into the batter, coating them completely.
- Fry the rings in batches, turning occasionally, until golden and crispy, about 2–3 minutes per batch.
- Remove and drain on paper towels before serving.
These onion rings are a delightful twist on a classic snack, with the sourdough discard adding a subtle tang to complement the crispy batter. Serve them with a creamy dipping sauce for the ultimate treat.
Savory Sourdough Discard Pancakes with Herbs
Light and savory, these sourdough discard pancakes are a versatile Sunday snack that can be enjoyed with sour cream or topped with smoked salmon for a gourmet touch.
Ingredients:
- 1 cup sourdough discard
- ½ cup all-purpose flour
- ½ cup milk
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped chives
- 1 tablespoon olive oil for cooking
Instructions:
- In a mixing bowl, combine sourdough discard, flour, milk, egg, baking powder, and salt, whisking until smooth.
- Fold in the parsley and chives.
- Heat olive oil in a non-stick skillet over medium heat.
- Pour about ¼ cup of batter per pancake into the skillet and cook for 2–3 minutes on each side, or until golden brown.
- Serve warm with your preferred toppings.
These herb-infused pancakes are simple to make yet packed with flavor. The sourdough tang pairs beautifully with the fresh herbs, making them a savory delight that’s perfect for a relaxing Sunday.
Sourdough Discard Pretzel Bites
Soft, chewy, and perfect for dipping, these sourdough discard pretzel bites are an excellent Sunday snack to share. Pair them with mustard or cheese dip for added indulgence.
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon baking soda
- 3 cups water
- 1 egg, beaten (for egg wash)
- Coarse salt for topping
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix sourdough discard, flour, salt, and sugar to form a soft dough.
- Roll the dough into small balls and set aside.
- Bring water to a boil in a large pot and add baking soda. Drop the dough balls into the boiling water for 20–30 seconds, then remove and place on the baking sheet.
- Brush with beaten egg and sprinkle with coarse salt.
- Bake for 12–15 minutes, or until golden brown.
These pretzel bites are a hit for any Sunday gathering. Their chewy texture and classic pretzel flavor make them a satisfying snack, especially when served with your favorite dipping sauces.
Sourdough Discard Veggie Fritters
Crispy on the outside and soft on the inside, these veggie fritters are a wholesome and tasty Sunday snack. The sourdough discard adds a delightful tang, enhancing the natural flavors of the vegetables.
Ingredients:
- 1 cup sourdough discard
- 1 cup shredded zucchini (squeeze out excess water)
- 1 cup shredded carrots
- ½ cup chopped spinach
- 1 egg
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Olive oil for frying
Instructions:
- In a large bowl, mix sourdough discard, zucchini, carrots, spinach, egg, flour, baking powder, garlic powder, and salt until well combined.
- Heat olive oil in a skillet over medium heat.
- Scoop 2 tablespoons of the mixture per fritter into the skillet and flatten slightly.
- Cook for 3–4 minutes on each side or until golden brown and crisp.
- Drain on paper towels and serve warm with a dollop of yogurt or sour cream.
These fritters are a great way to enjoy your sourdough discard while sneaking in some veggies. They’re nutritious, versatile, and perfect for a quick yet satisfying Sunday treat.
Sourdough Discard Pizza Bites
These bite-sized pizza snacks are an easy and fun way to enjoy sourdough discard. Packed with cheesy goodness and your favorite pizza toppings, they’re ideal for a relaxed Sunday afternoon.
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup chopped pepperoni or other toppings
- 1 teaspoon Italian seasoning
Instructions:
- Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
- In a bowl, mix sourdough discard, flour, baking powder, and salt to form a thick batter.
- Spoon a tablespoon of batter into each muffin cup.
- Add a small dollop of marinara sauce on top of the batter, followed by a sprinkle of cheese and your desired toppings.
- Bake for 12–15 minutes or until the cheese is melted and bubbly.
- Sprinkle with Italian seasoning before serving.
These pizza bites are easy to customize and a big hit with both kids and adults. The tangy sourdough flavor complements the rich pizza toppings, making them a crowd-pleasing Sunday snack.
Sourdough Discard Cinnamon Sugar Churros
These churros are light, crispy, and coated in a sweet cinnamon-sugar mixture. The sourdough discard adds a subtle tang, giving this classic snack an exciting twist.
Ingredients:
- 1 cup sourdough discard
- ½ cup water
- ½ cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar (for coating)
- Vegetable oil for frying
Instructions:
- Heat water, butter, and 2 tablespoons of sugar in a saucepan over medium heat until the butter melts.
- Remove from heat and stir in the flour until a smooth dough forms.
- Add the sourdough discard and vanilla extract, mixing until well combined.
- Transfer the dough to a piping bag fitted with a star tip.
- Heat oil in a deep pan to 350°F (175°C). Pipe 4-inch strips of dough into the hot oil and fry until golden, about 2–3 minutes per side.
- Drain on paper towels, then roll the churros in the cinnamon-sugar mixture.
These churros are crispy on the outside, fluffy on the inside, and irresistibly sweet. Perfect for a lazy Sunday, they pair wonderfully with chocolate sauce or a cup of coffee for dipping.
Sourdough Discard Mini Quiches
These mini quiches are packed with flavor and are an excellent way to use up your sourdough discard. Perfect for a Sunday snack or brunch, they can be customized with any of your favorite fillings.
Ingredients:
- 1 cup sourdough discard
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 1 egg
- ½ cup milk
- ½ cup shredded cheddar cheese
- ¼ cup diced ham or cooked bacon
- ¼ cup chopped spinach or bell peppers
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
- In a mixing bowl, combine sourdough discard, flour, and baking powder.
- In a separate bowl, whisk together the egg and milk. Add this to the sourdough mixture and stir until well combined.
- Fold in the cheese, ham, and spinach. Season with salt and pepper.
- Pour the mixture evenly into the mini muffin tin, filling each cup about ¾ full.
- Bake for 15–18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
These mini quiches are a delightful combination of tangy, cheesy, and savory flavors. They’re perfect for a quick Sunday snack or even as a part of brunch. The best part? You can customize them with any vegetables or proteins you have on hand.
Sourdough Discard Sweet Potato Fries
These crispy sweet potato fries are a healthy and delicious snack made even better with a hint of sourdough tang. Ideal for a Sunday afternoon, they pair perfectly with a zesty dipping sauce.
Ingredients:
- 2 large sweet potatoes, peeled and cut into fries
- 1 cup sourdough discard
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Fresh parsley for garnish (optional)
- Dipping sauce of choice (e.g., garlic aioli or spicy ketchup)
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, and salt until evenly coated.
- Spread the fries in a single layer on the baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- While the fries are baking, mix the sourdough discard with a splash of water to thin it out slightly. Drizzle over the hot fries just before serving and sprinkle with fresh parsley, if desired.
These sweet potato fries are both sweet and savory, with a delightful crunch and a subtle tang from the sourdough. They make an excellent snack to enjoy while relaxing on a Sunday. Serve them with your favorite dip for a little extra flavor.
Sourdough Discard Apple Fritters
These apple fritters are fluffy, sweet, and perfect for a Sunday treat. The sourdough discard adds a rich flavor to the batter that pairs beautifully with cinnamon-spiced apples.
Ingredients:
- 1 cup sourdough discard
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 egg
- ¼ cup milk
- 1 apple, peeled, cored, and diced
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- Oil for frying
- Powdered sugar for dusting
Instructions:
- In a mixing bowl, combine sourdough discard, flour, baking powder, and cinnamon.
- In a separate bowl, whisk together the egg, milk, sugar, and vanilla extract. Pour this into the sourdough mixture and stir until just combined.
- Gently fold in the diced apple.
- Heat oil in a frying pan over medium heat. Drop spoonfuls of batter into the hot oil and cook for 2–3 minutes on each side, or until golden brown and crispy.
- Remove fritters from the oil and drain on paper towels. Dust with powdered sugar before serving.
These apple fritters are warm, sweet, and full of comforting fall flavors, making them the perfect way to enjoy your Sunday. The combination of sourdough discard and apples creates a unique twist on a classic treat that’s sure to please.
Sourdough Discard Zucchini Fritters
These zucchini fritters are crispy, tender, and full of fresh, savory flavors. Using sourdough discard adds a subtle tang that enhances the taste and texture, making them a perfect Sunday snack or light meal.
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup grated zucchini (squeeze out excess water)
- ¼ cup chopped fresh dill or parsley
- Olive oil for frying
- Sour cream or tzatziki for dipping
Instructions:
- In a bowl, mix the sourdough discard, flour, egg, baking powder, salt, and black pepper to create a smooth batter.
- Fold in the grated zucchini and chopped dill or parsley.
- Heat olive oil in a skillet over medium heat.
- Scoop 2 tablespoons of batter per fritter into the pan and flatten slightly with a spatula.
- Cook for 3–4 minutes on each side until golden brown and crisp.
- Drain on paper towels and serve warm with a side of sour cream or tzatziki.
These zucchini fritters are a light yet satisfying snack with a perfect balance of flavors. The sourdough discard brings an extra layer of complexity, making them an excellent choice for a relaxing Sunday snack.
Sourdough Discard Stuffed Mushrooms
These stuffed mushrooms are perfect for a Sunday snack or appetizer. The combination of creamy cheese, herbs, and sourdough discard creates a rich and savory bite that’s sure to impress.
Ingredients:
- 12 large mushroom caps, cleaned and stems removed
- 1 cup sourdough discard
- ½ cup cream cheese, softened
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary
- ¼ cup breadcrumbs
- Salt and black pepper to taste
- Olive oil for greasing
Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a mixing bowl, combine the sourdough discard, cream cheese, Parmesan cheese, garlic powder, thyme, breadcrumbs, salt, and black pepper until well blended.
- Spoon the mixture into each mushroom cap, pressing gently to fill each one.
- Place the stuffed mushrooms in the prepared baking dish and drizzle a little olive oil over the top.
- Bake for 15–20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve warm as a snack or appetizer.
These stuffed mushrooms are an elegant and tasty snack, perfect for a Sunday gathering. The sourdough discard adds a unique tanginess that pairs perfectly with the creamy filling and the earthy mushrooms.
Sourdough Discard Granola Bites
These granola bites are a crunchy, sweet snack that’s perfect for enjoying on a Sunday afternoon or as an on-the-go treat during the week. The sourdough discard adds an unexpected depth of flavor.
Ingredients:
- 1 cup sourdough discard
- 1 ½ cups rolled oats
- ½ cup chopped nuts (e.g., almonds, pecans)
- ¼ cup honey or maple syrup
- ¼ cup mini chocolate chips or dried fruit (optional)
- 1 tablespoon coconut oil or melted butter
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
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, chopped nuts, cinnamon, vanilla extract, and melted coconut oil.
- Stir in the honey or maple syrup until the mixture is evenly coated.
- Spread the mixture evenly on the baking sheet and bake for 12–15 minutes, stirring halfway through, until the oats are golden and crisp.
- Remove from the oven and let cool for 5–10 minutes. Stir in the mini chocolate chips or dried fruit if using.
- Allow the granola to cool completely before breaking it into bite-sized pieces.
These granola bites are a tasty and nutritious way to enjoy your sourdough discard. They make an excellent snack for lazy Sunday afternoons or a quick, energy-boosting treat during the week.
Note: More recipes are coming soon!