25+ Irresistible Sunday Sourdough Recipes You Need to Try Today

Sourdough bread is a beloved staple in many kitchens, renowned for its tangy flavor and rustic charm.

But did you know that your sourdough starter can be used for so much more than just making bread?

If you’re one of the many home bakers who’s always left wondering what to do with that extra sourdough discard, you’re in the right place.

In this blog post, we’ll explore over 25 creative and delicious Sunday sourdough recipes that make the most of your sourdough starter.

From hearty pancakes and savory flatbreads to mouthwatering cinnamon rolls and crispy crackers, these recipes will transform your sourdough discard into something extraordinary.

Whether you’re looking to kickstart your weekend brunch or enjoy a cozy homemade snack, these recipes will help you make the most of your sourdough starter—no waste, just delicious dishes.

25+ Irresistible Sunday Sourdough Recipes You Need to Try Today

There’s no need to toss out your sourdough discard ever again.

With these 25+ Sunday sourdough recipes, you can turn your leftover starter into a variety of mouthwatering dishes that will elevate your weekend meals.

Whether you’re in the mood for something sweet, savory, or a little bit of both, these recipes offer endless possibilities for creative and delicious dishes that showcase the versatility of sourdough.

So, the next time you have sourdough discard on your hands, don’t just throw it away—use it to create something delicious for your family and friends to enjoy.

Sourdough Discard Pancakes

Pancakes made with sourdough discard are a wonderful way to use up leftover starter while creating a fluffy and tangy breakfast treat. These pancakes have a slightly tangy flavor from the sourdough discard, and the texture is light and airy, making them perfect for lazy Sunday mornings. They also work as a great base for toppings like syrup, fresh fruits, or whipped cream.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg and combine with the sourdough discard, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix; it’s okay if the batter is a bit lumpy.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
6. Serve warm with your favorite toppings.

These sourdough discard pancakes are a delightful breakfast option, especially when you’re looking for a way to use up sourdough discard without wasting it. The light tanginess pairs beautifully with the sweetness of maple syrup or fresh fruit, and the airy texture is a treat in every bite. They’re simple to make and can be customized with additions like chocolate chips, berries, or even a dash of cinnamon for extra flavor.

Sourdough Discard Crackers

Sourdough discard crackers are a crunchy and savory snack that’s easy to prepare. These crackers have a wonderful depth of flavor thanks to the sourdough starter and are great for dipping in hummus, cheese, or just enjoying on their own. You can experiment with seasonings to match your flavor preferences, whether it’s garlic, rosemary, or a simple sprinkle of salt.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon dried rosemary (optional)
• 1 tablespoon water (if needed)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, garlic powder, and rosemary. Stir until the dough comes together, adding a tablespoon of water if needed to form a dough.
3. Roll the dough out between two sheets of parchment paper to about 1/8 inch thickness.
4. Using a knife or pizza cutter, cut the dough into small squares or rectangles.
5. Place the cut dough on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the crackers are golden brown and crispy.
6. Let the crackers cool completely before serving.

These crackers are an excellent snack that can be made in bulk and stored for up to a week in an airtight container. The tang of the sourdough discard enhances the flavor, and the crispy texture makes them satisfying to munch on throughout the day. Feel free to experiment with different herbs or spices to create your own signature cracker blend. The simplicity of the recipe and the versatility in flavoring make these a go-to option for using up sourdough discard.

Sourdough Discard Banana Bread

Sourdough discard banana bread brings a delightful twist to a classic favorite. The addition of sourdough discard gives the bread a slightly tangy flavor, while the banana adds moisture and natural sweetness. It’s a great way to use up overripe bananas and leftover sourdough starter, resulting in a rich, moist loaf that’s perfect for breakfast or as an afternoon snack.

Ingredients

• 1 cup sourdough discard
• 2 overripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 egg

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the mashed bananas, sourdough discard, melted butter, vanilla extract, and egg.
3. In a separate bowl, whisk together the flour, sugar, cinnamon, salt, and baking soda.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The banana bread has a rich, moist texture with a subtle tang from the sourdough discard, which complements the sweetness of the bananas perfectly. It’s a comforting treat that can be enjoyed on its own or with a spread of butter or peanut butter. The flavor becomes even more pronounced after a day or two, making it a fantastic option for meal prep or for sharing with friends and family. It’s an easy way to make sure nothing goes to waste while creating something both delicious and satisfying.

Sourdough Discard Pizza Dough

This sourdough discard pizza dough is a quick and easy way to use up leftover starter, while creating a flavorful crust with a slight tang. The dough is soft and easy to work with, and it results in a crispy yet chewy crust when baked. Perfect for pizza nights, this recipe can be customized with your favorite toppings, whether you’re into classic Margherita or prefer something more adventurous.

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 1/2 teaspoon sugar
• 1/2 cup warm water
• 1/2 teaspoon instant yeast

Instructions

1. In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let it sit for 5 minutes, or until it becomes foamy.
2. In a large mixing bowl, combine the sourdough discard, flour, and salt. Add the yeast mixture and olive oil, then stir until a dough forms.
3. Knead the dough on a lightly floured surface for about 5-7 minutes, until it is smooth and elastic.
4. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until it has doubled in size.
5. Preheat your oven to 475°F (245°C).
6. Punch down the dough and divide it in half if you want two smaller pizzas or keep it whole for one large pizza. Roll it out into your desired shape and thickness.
7. Add your favorite toppings and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and melted.

The sourdough discard pizza dough provides a wonderfully chewy, slightly tangy crust that elevates any pizza. The yeast helps it rise and gives it that familiar pizzeria texture, but the sourdough starter adds a unique flavor that makes it stand out from regular dough. Whether you go for a classic pizza or top it with something creative, this dough is a fantastic way to incorporate your sourdough discard into your pizza night routine.

Sourdough Discard English Muffins

Sourdough discard English muffins are a versatile breakfast option with a deliciously tangy flavor and a beautifully light, airy texture. These muffins have the perfect crumb, full of nooks and crannies, and are ideal for toasting with butter, jam, or eggs. The sourdough discard adds complexity, while the cooking method allows them to develop a golden crust and soft interior.

Ingredients

• 1 cup sourdough discard
• 1/4 cup warm milk
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons butter, melted
• 2 1/2 cups all-purpose flour
• 1 teaspoon instant yeast
• Cornmeal, for dusting

Instructions

1. In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the sourdough discard, flour, salt, and melted butter. Add the yeast mixture and stir to form a soft dough.
3. Knead the dough on a floured surface for about 5-6 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Punch down the dough and divide it into 8 equal portions. Shape each into a ball and flatten slightly.
6. Sprinkle a baking sheet with cornmeal and place the dough rounds on it. Dust the tops with more cornmeal and cover with a cloth. Let rise for 30 minutes.
7. Heat a large skillet or griddle over medium-low heat. Cook the muffins for about 5 minutes per side, flipping once, until golden brown and cooked through.
8. Allow to cool slightly before slicing and toasting.

These sourdough discard English muffins are a fantastic way to repurpose your leftover starter into a delightful breakfast treat. The tang from the sourdough gives each muffin a unique flavor, and the method of cooking them on a griddle provides that perfectly crisp outer layer, while the inside remains soft and airy. Enjoy them fresh or toasted for a satisfying start to your day.

Sourdough Discard Cinnamon Rolls

Sourdough discard cinnamon rolls are the perfect combination of tangy and sweet, with the addition of sourdough discard lending a delightful depth of flavor. The dough is soft and fluffy, while the cinnamon-sugar filling adds sweetness and warmth. Topped with a cream cheese glaze, these rolls make an irresistible weekend treat for breakfast or dessert.

Ingredients

• 1 cup sourdough discard
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons instant yeast
• 3 1/2 cups all-purpose flour
• 1 egg
• 1/4 cup brown sugar
• 1 tablespoon cinnamon
• 1/4 cup butter, softened (for filling)
• 1/2 cup powdered sugar
• 2 ounces cream cheese, softened
• 1 tablespoon milk (for glaze)

Instructions

1. In a bowl, mix the milk, melted butter, sugar, and vanilla extract. Stir in the sourdough discard, egg, and yeast.
2. Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough for about 5-7 minutes, until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour, or until doubled in size.
4. Punch down the dough and roll it out into a rectangle on a floured surface. Spread softened butter over the dough.
5. In a small bowl, combine the brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
6. Roll the dough up tightly and cut into 12 equal slices. Place the rolls in a greased 9×13-inch baking dish.
7. Cover with a cloth and let the rolls rise for 30-45 minutes. Preheat your oven to 375°F (190°C).
8. Bake the rolls for 18-22 minutes, or until golden brown.
9. While the rolls bake, make the glaze by mixing powdered sugar, cream cheese, and milk until smooth.
10. Drizzle the glaze over the warm cinnamon rolls before serving.

These sourdough discard cinnamon rolls are an indulgent treat with a subtle tang that enhances the sweetness of the filling and glaze. The dough is soft and fluffy, and the cinnamon sugar filling offers a warm, comforting flavor that’s perfect for a cozy Sunday morning. The cream cheese glaze adds a rich, tangy finish that perfectly complements the sweetness of the rolls. These rolls are sure to be a hit with family and friends, making them a wonderful addition to any brunch or breakfast spread.

Sourdough Discard Bagels

Sourdough discard bagels are a chewy, flavorful twist on the classic bagel recipe. The sourdough starter adds a delightful tang, and boiling the bagels before baking creates a glossy, golden crust with a soft interior. Perfect for breakfast with cream cheese, lox, or as a savory sandwich base, these bagels are a great way to use up your sourdough discard.

Ingredients

• 1 cup sourdough discard
• 1 cup warm water
• 2 teaspoons sugar
• 1 teaspoon instant yeast
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil (for greasing)
• 1 tablespoon baking soda (for boiling water)
• Toppings (sesame seeds, poppy seeds, etc.)

Instructions

1. In a small bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5 minutes until the mixture becomes foamy.
2. In a large mixing bowl, combine the sourdough discard, flour, and salt. Add the yeast mixture and stir until a dough forms.
3. Turn the dough out onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
4. Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for 1 hour or until doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then poke a hole in the center to form a bagel shape. Stretch the hole to about 2 inches wide.
7. Bring a large pot of water to a boil, and add the baking soda. Drop the bagels in, a few at a time, and boil for 1 minute on each side.
8. Remove the bagels from the water and place them on a baking sheet lined with parchment paper. Sprinkle with your desired toppings.
9. Bake for 20-25 minutes, or until golden brown and cooked through.
10. Let the bagels cool on a wire rack before slicing and serving.

Sourdough discard bagels are a flavorful and chewy breakfast treat that pairs wonderfully with cream cheese, butter, or any spread of your choice. The sourdough discard adds a mild tang that makes these bagels stand out from store-bought varieties. With the added step of boiling the bagels before baking, the crust becomes wonderfully chewy, making these bagels the perfect balance of texture and flavor.

Sourdough Discard Chocolate Chip Cookies

Sourdough discard chocolate chip cookies are an unexpected but delightful treat. The sourdough adds a subtle tang that balances out the sweetness of the chocolate chips, creating a uniquely delicious cookie. These cookies are soft, chewy, and slightly crisp around the edges—perfect for satisfying your sweet tooth.

Ingredients

• 1/2 cup sourdough discard
• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg, vanilla extract, and sourdough discard to the butter-sugar mixture, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies are golden brown around the edges but still soft in the center.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These sourdough discard chocolate chip cookies offer a unique twist on a classic treat. The tang from the sourdough starter enhances the chocolate flavor, making each bite both sweet and slightly tangy. The texture is perfectly chewy with a slight crispiness on the edges. These cookies are perfect for those who love a new take on traditional favorites and want to incorporate their sourdough discard into a delicious dessert.

Sourdough Discard Waffles

Sourdough discard waffles are a delicious, crispy alternative to traditional waffles. The sourdough discard lends a tangy flavor that complements the sweetness of your favorite toppings, while the waffles themselves are light and airy inside, with a perfectly crisp exterior. They’re a great way to use up your leftover starter while enjoying a comforting breakfast or brunch.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease with cooking spray or melted butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the sourdough discard, eggs, milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
5. Pour the batter onto the preheated waffle iron and cook according to the manufacturer’s instructions, typically for 3-5 minutes, until the waffles are golden brown and crispy.
6. Remove the waffles from the iron and serve immediately with your favorite toppings, such as syrup, berries, or whipped cream.

Sourdough discard waffles have a unique flavor that balances tanginess with the sweetness of typical waffle toppings. The sourdough discard adds a subtle complexity that takes these waffles from good to great. Their crispy texture and fluffy interior make them a perfect treat for breakfast or brunch. With endless topping options, these waffles are an easy way to repurpose your sourdough discard into something delicious.

Sourdough Discard Pancakes

Sourdough discard pancakes are a fluffy and flavorful way to use up leftover sourdough starter. The tangy notes from the sourdough add depth to the pancakes, making them more complex than traditional pancakes. With a light texture and the perfect balance of sweet and savory, these pancakes are sure to be a hit at your next breakfast or brunch.

Ingredients

• 1 cup sourdough discard
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Butter or oil for cooking

Instructions

1. In a large mixing bowl, combine the sourdough discard, milk, egg, and melted butter. Stir to combine.
2. In another bowl, whisk together the flour, sugar, baking powder, baking soda, vanilla extract, and salt.
3. Gradually add the dry ingredients to the wet ingredients and mix until just combined. The batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly.
6. Cook the pancake for about 2-3 minutes, until bubbles form on the surface, then flip it and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
8. Serve the pancakes hot with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Sourdough discard pancakes are a wonderful way to incorporate your sourdough starter into your morning routine. The tangy flavor from the sourdough starter enhances the pancakes’ sweetness, creating a well-balanced and flavorful dish. These pancakes are soft on the inside with a slightly crispy exterior, making them a satisfying choice for any breakfast or brunch. Whether you enjoy them with syrup, fruit, or any other topping, they are sure to be a crowd-pleaser.

Sourdough Discard Flatbread

Sourdough discard flatbread is an easy and flavorful way to use up your leftover starter. The dough is simple to make and doesn’t require a long rising time, but it still develops the signature tangy flavor from the sourdough discard. This flatbread is perfect for serving with dips like hummus, as a wrap, or alongside your favorite meal.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 1/4 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon baking powder

Instructions

1. In a large bowl, mix together the sourdough discard, flour, salt, garlic powder, and baking powder.
2. Add the warm water and olive oil to the bowl, stirring until the dough comes together.
3. Turn the dough onto a lightly floured surface and knead for 3-5 minutes, until smooth and elastic.
4. Divide the dough into 4 equal pieces. Roll each piece into a ball and flatten it into a thin circle, about 1/4 inch thick.
5. Heat a large skillet or griddle over medium heat and lightly grease with olive oil.
6. Cook each flatbread for 2-3 minutes on each side, or until golden brown spots appear and the bread is cooked through.
7. Remove from the skillet and keep warm, wrapping in a clean towel if necessary.
8. Serve with your favorite dips, spreads, or as a side dish.

Sourdough discard flatbread is a quick and easy recipe that can be customized with your favorite spices or herbs. The sourdough discard gives the bread a subtle tang, making it more flavorful than plain flatbread. It’s versatile enough to be used as a side for salads or soups, or as a base for wraps and sandwiches. With its soft, pillowy texture and golden brown crust, this flatbread is an excellent addition to any meal.

Sourdough Discard Crackers

Sourdough discard crackers are a crispy, flavorful snack with a tangy kick from the sourdough starter. These crackers are easy to make and can be flavored with herbs, seeds, or spices of your choice. They’re perfect for dipping in cheese, hummus, or as a snack on their own. These crackers offer a crunchy texture that pairs beautifully with savory spreads.

Ingredients

• 1 cup sourdough discard
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon dried rosemary (optional)
• 1 tablespoon water (if needed)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the sourdough discard, flour, salt, garlic powder, and dried rosemary.
3. Add the olive oil and stir until the mixture forms a dough. If the dough is too dry, add a tablespoon of water until it comes together.
4. Turn the dough out onto a floured surface and roll it out into a thin sheet, about 1/8 inch thick.
5. Cut the dough into squares or use cookie cutters to create your desired shapes.
6. Place the crackers on the prepared baking sheet and bake for 15-20 minutes, or until golden and crispy.
7. Allow the crackers to cool on a wire rack before serving.

These sourdough discard crackers are a great way to repurpose your starter into a tasty, crunchy snack. The tang from the sourdough is perfectly balanced by the savory flavors of garlic and rosemary, making these crackers stand out from the usual store-bought varieties. They’re ideal for snacking on their own or paired with cheese and spreads. With a golden brown color and crispy texture, these crackers are perfect for any occasion.

Sourdough Discard Cinnamon Rolls

Sourdough discard cinnamon rolls are a delightful treat with a perfect balance of tang from the sourdough and sweetness from the cinnamon sugar filling. The dough is soft and pillowy, while the gooey filling adds a burst of flavor in every bite. These rolls make for an indulgent breakfast or dessert, and they’re a great way to use up your sourdough discard.

Ingredients

• 1 cup sourdough discard
• 1 cup warm milk
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 egg
• 1 tablespoon cinnamon
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, softened (for filling)
• 1 cup powdered sugar (for icing)
• 2 tablespoons milk (for icing)

Instructions

1. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. In a large bowl, mix the sourdough discard, melted butter, egg, and salt. Add the yeast mixture and stir to combine.
3. Gradually add the flour, one cup at a time, until the dough forms a soft ball. Knead for 6-8 minutes until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Punch down the dough and roll it out into a large rectangle on a floured surface. Spread the softened butter evenly over the dough.
6. In a small bowl, mix cinnamon and brown sugar. Sprinkle the cinnamon sugar mixture over the buttered dough.
7. Roll the dough tightly from the long side and slice into 12 rolls.
8. Arrange the rolls in a greased baking dish and cover with a cloth. Let rise for 30-40 minutes.
9. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until golden brown.
10. For the icing, mix powdered sugar and milk in a small bowl. Drizzle over the warm cinnamon rolls before serving.

These sourdough discard cinnamon rolls are the perfect combination of tangy dough and sweet filling. The sourdough discard enhances the flavor of the rolls, creating a more complex, slightly tangy taste compared to regular cinnamon rolls. The soft, pillowy texture and gooey cinnamon filling make these rolls an irresistible breakfast or dessert treat.

Sourdough Discard Pizza Crust

Sourdough discard pizza crust is a simple yet flavorful way to make pizza dough. The tangy flavor from the sourdough adds depth to the crust, making it a delicious base for all your favorite toppings. This dough is easy to prepare, and it can be customized with your choice of seasonings and toppings, making it perfect for a homemade pizza night.

Ingredients

• 1 cup sourdough discard
• 1/2 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon dried oregano (optional)

Instructions

1. In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. In a large bowl, mix together the sourdough discard, olive oil, and salt. Add the yeast mixture and stir to combine.
3. Gradually add the flour, one cup at a time, until the dough forms a soft ball. If you’re using garlic powder and oregano, add them along with the flour.
4. Knead the dough on a floured surface for 6-8 minutes until it’s smooth and elastic.
5. Place the dough in an oiled bowl, cover with a damp towel, and let it rise for about 1 hour, or until doubled in size.
6. Punch down the dough and divide it into two portions for smaller pizzas, or keep it as one for a larger pizza.
7. Preheat your oven to 475°F (245°C).
8. Roll out the dough to your desired thickness and place it on a greased baking sheet or pizza stone.
9. Add your favorite pizza sauce, cheese, and toppings.
10. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
11. Remove from the oven and let cool slightly before slicing and serving.

This sourdough discard pizza crust is a game-changer for homemade pizzas. The tangy flavor from the sourdough adds an extra layer of complexity to the crust, making it a standout feature of your pizza. The dough is easy to make and can be topped with anything from classic margherita to your favorite gourmet toppings. Whether you’re having a casual pizza night or preparing for a special meal, this crust is sure to impress.

Sourdough Discard Muffins

Sourdough discard muffins are an excellent way to use up your leftover starter while creating a light, flavorful snack or breakfast. These muffins have a hint of sourdough tang, and the texture is soft and moist, making them perfect with a cup of tea or coffee. You can add any mix-ins like berries, nuts, or chocolate chips to suit your taste.

Ingredients

• 1 cup sourdough discard
• 1/2 cup milk
• 1/4 cup melted butter
• 1/2 cup sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup mix-ins (optional, such as blueberries, chocolate chips, or chopped nuts)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk together the sourdough discard, milk, melted butter, sugar, egg, and vanilla extract.
3. In another bowl, combine the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. The batter should be slightly lumpy.
5. Gently fold in your desired mix-ins, if using.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.

Sourdough discard muffins are a wonderful way to use up your sourdough starter while making a delicious treat. The tangy flavor from the discard enhances the muffin’s overall taste, adding a unique twist to a traditional muffin recipe. These muffins are soft, fluffy, and moist, with endless options for customization with different mix-ins. Whether you enjoy them plain or with your favorite fruit, these muffins are a fantastic way to use your sourdough discard.

Note: More recipes​ are coming soon!