45+ Delicious Holiday Sourdough Discard Recipes to Make Your Extra Special

The holiday season is the perfect time to get creative in the kitchen, and there’s no better way to make the most of your sourdough discard than by transforming it into festive baked goods.

Sourdough discard is a versatile ingredient that can add depth, flavor, and texture to a wide variety of holiday treats.

Whether you’re baking bread, muffins, cakes, or cookies, sourdough discard can be the secret ingredient that elevates your holiday recipes to a whole new level.

In this article, we’ll explore over 45 creative and delicious holiday sourdough discard recipes that are perfect for celebrating the season.

From cozy breads infused with seasonal spices to delightful pastries that will impress your guests, these recipes are sure to become holiday favorites.

Whether you’re using your sourdough discard to make quick breads, pies, or savory dishes, you’ll find plenty of inspiration to make this holiday season extra special.

45+ Delicious Holiday Sourdough Discard Recipes to Make Your Extra Special

Using sourdough discard in holiday recipes is a wonderful way to reduce waste while creating delicious, festive treats.

The natural tang of the sourdough adds a unique flavor to your holiday bakes, making them stand out from the usual sweet offerings.

With over 45 recipes to choose from, there’s something for every taste—from sweet cinnamon rolls to savory breads.

These sourdough discard recipes will not only help you put your starter to good use but also fill your home with the warm, comforting scents of the holiday season.

So, gather your ingredients, get creative, and start baking these irresistible holiday treats today.

You’ll be amazed at how versatile sourdough discard can be, and your friends and family will be asking for your recipes long after the holidays have passed.

Sourdough Discard Cranberry Orange Bread

This delightful Sourdough Discard Cranberry Orange Bread combines the tanginess of sourdough with the festive flavors of fresh cranberries and citrus. The bread has a slightly dense crumb, balanced with a burst of citrusy sweetness and tart cranberry notes. Perfect for holiday brunches or as a gift for friends and family, this quick bread uses sourdough discard, giving it a delicious depth of flavor without the need to wait for long fermentation times.

Ingredients:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup orange juice (freshly squeezed)
• 2 tbsp orange zest
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh cranberries (or frozen)
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, orange juice, orange zest, vegetable oil, and vanilla extract together until smooth.
4. Gradually fold the wet ingredients into the dry ingredients, mixing just until combined.
5. Gently stir in the cranberries and optional nuts, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Sourdough Discard Cranberry Orange Bread is a perfect holiday treat that offers both sweet and tart flavors with a slight sourdough undertone. It’s a simple way to utilize your sourdough discard while adding a seasonal twist. The vibrant orange and cranberry flavors make it a festive favorite for both family gatherings and gifting. Enjoy it as a slice with your morning coffee or serve it as a side to a holiday dinner for a unique touch.

Sourdough Discard Pumpkin Spice Muffins

These Sourdough Discard Pumpkin Spice Muffins are a warm and comforting treat that captures the essence of fall and winter holidays. The use of sourdough discard adds a unique tanginess, which complements the rich pumpkin and warm spices like cinnamon, nutmeg, and cloves. These muffins are soft, slightly dense, and perfect for breakfast or as an afternoon snack.

Ingredients:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp pumpkin pie spice
• ½ tsp salt
• 1 cup canned pumpkin puree
• 2/3 cup brown sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• ½ cup chopped pecans (optional)
• 2 tbsp sugar (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
3. In another bowl, mix the sourdough discard, pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Gently fold in the pecans, if using.
6. Spoon the batter into the muffin cups, filling them about 2/3 full.
7. Sprinkle a little sugar on top of each muffin for a sweet, crunchy topping.
8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Sourdough Discard Pumpkin Spice Muffins offer the perfect blend of flavors that celebrate the season. The addition of sourdough discard not only minimizes food waste but also gives these muffins a depth of flavor that you wouldn’t expect from a typical pumpkin muffin. Whether you serve them at a holiday brunch or pack them into your loved ones’ stockings, these muffins will surely be a crowd-pleaser.

Sourdough Discard Cinnamon Swirl Bread

This Sourdough Discard Cinnamon Swirl Bread is an irresistible holiday treat that combines the tangy undertones of sourdough with a rich, cinnamon-sugar swirl. The bread is soft, slightly chewy, and filled with the comforting spices of cinnamon, making it the perfect addition to any holiday breakfast or dessert table. It’s easy to make, using your sourdough discard, and will fill your home with an amazing aroma.

Ingredients:

• 1 cup sourdough discard
• 3 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp salt
• 2 tsp instant yeast
• 1 cup warm milk
• 1/4 cup melted butter
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup brown sugar
• 2 tbsp ground cinnamon
• 2 tbsp softened butter (for spreading)

Instructions:

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, mix together the sourdough discard, warm milk, melted butter, egg, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
5. Place the dough in a greased bowl and cover it with a damp towel. Allow it to rise for 1-1.5 hours or until it has doubled in size.
6. Punch down the dough and roll it out on a floured surface into a 12×8-inch rectangle.
7. Spread the softened butter over the dough and sprinkle with brown sugar and cinnamon.
8. Roll up the dough tightly, starting from one of the shorter sides, and pinch the seams to seal.
9. Place the rolled dough into a greased loaf pan, cover with a towel, and let it rise for another 30-45 minutes.
10. Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown.
11. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Sourdough Discard Cinnamon Swirl Bread is the perfect holiday recipe to use up your sourdough discard and add a warm, festive touch to your table. The cinnamon sugar swirl creates a visually appealing and deliciously aromatic loaf that will be the highlight of any holiday gathering. Whether served for breakfast or as an after-dinner treat, this bread is sure to bring joy to your celebrations. The soft texture and flavorful swirl make it a holiday favorite that will quickly become a tradition.

Sourdough Discard Peppermint Chocolate Chip Cookies

These Sourdough Discard Peppermint Chocolate Chip Cookies are the perfect holiday treat, combining the rich flavor of chocolate with the refreshing twist of peppermint. The sourdough discard adds a subtle tang and enhances the texture, making the cookies soft on the inside with slightly crisp edges. These festive cookies are perfect for holiday parties, gift-giving, or just enjoying with a hot cup of cocoa by the fire.

Ingredients:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp peppermint extract
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 cup semi-sweet chocolate chips
• 1/3 cup crushed peppermint candies or candy canes
• Optional: additional crushed peppermint for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes.
4. Add the sourdough discard, egg, and peppermint extract, and mix until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the chocolate chips and crushed peppermint candies.
7. Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Optional: sprinkle a little extra crushed peppermint on top of each cookie before baking.
9. Bake for 10-12 minutes or until the edges are golden brown and the centers are set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These Sourdough Discard Peppermint Chocolate Chip Cookies are a fun and festive twist on a classic favorite. The peppermint brings a delightful holiday flavor that pairs perfectly with the deep, rich chocolate. Using sourdough discard not only reduces waste but also adds a unique texture and flavor to these cookies. Whether you’re looking for a new holiday baking tradition or a simple way to use your sourdough discard, these cookies are sure to impress.

Sourdough Discard Gingerbread Cake

This Sourdough Discard Gingerbread Cake is a moist, spiced dessert that brings the warmth of the holidays to any table. The combination of sourdough discard and spices like ginger, cinnamon, and cloves gives this cake a tender crumb and a deeply comforting flavor. Drizzle it with a simple glaze or enjoy it as-is for a perfect holiday dessert or snack.

Ingredients:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• ¾ cup molasses
• ½ cup hot water
• Optional: powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round or square cake pan.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
4. Add the egg, molasses, and sourdough discard, mixing until combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, until the batter is smooth.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Optional: dust with powdered sugar before serving.

The Sourdough Discard Gingerbread Cake is a deliciously spiced and tender dessert that brings the flavors of the holiday season to life. The sourdough discard contributes to the cake’s soft crumb and enhances the depth of flavor. Whether served on its own or topped with a dusting of powdered sugar, this cake makes a wonderful addition to any holiday spread. It’s an easy-to-make dessert that will become a seasonal favorite.

Sourdough Discard Sweet Potato Bread

This Sourdough Discard Sweet Potato Bread is a unique and comforting addition to your holiday baking lineup. The sweet potato provides natural sweetness and moisture, while the sourdough discard adds a mild tang that balances the rich, earthy flavors. This bread is perfect for breakfast, snacking, or as a side to your holiday meals. It’s a great way to use up leftover sweet potatoes while incorporating your sourdough discard.

Ingredients:

• 1 cup sourdough discard
• 1 cup mashed sweet potato (cooked and cooled)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 1 cup brown sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large mixing bowl, combine the mashed sweet potato, sourdough discard, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the chopped walnuts or pecans, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sourdough Discard Sweet Potato Bread is a fantastic way to celebrate the flavors of fall and winter. The sweet potato keeps the bread moist, while the sourdough discard adds a slight tang, creating a unique balance of flavors. Whether enjoyed warm from the oven with a pat of butter or as a snack throughout the day, this bread is perfect for sharing with family and friends during the holidays. It’s an easy, delicious way to use up your sourdough discard and incorporate seasonal ingredients.

Sourdough Discard Cranberry Orange Bread

This Sourdough Discard Cranberry Orange Bread brings together the tangy flavors of fresh cranberries and the bright citrusy zing of orange. The addition of sourdough discard enhances the texture of the bread, making it wonderfully moist and flavorful. This festive bread is perfect for breakfast, a snack, or even as a gift for the holidays, with the bright colors and refreshing flavors capturing the essence of the season.

Ingredients:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup fresh or frozen cranberries
• Zest of 1 orange
• ½ cup orange juice
• ½ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• Optional: powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the sourdough discard, orange zest, orange juice, sugar, melted butter, egg, and vanilla extract. Mix well until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently to combine.
5. Fold in the cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Optional: dust with powdered sugar before serving.

This Sourdough Discard Cranberry Orange Bread is a perfect blend of tart cranberries and citrusy orange with the added depth of flavor from the sourdough discard. The bread’s moist texture and festive colors make it an ideal choice for holiday gatherings, and the combination of flavors is both refreshing and satisfying. Whether enjoyed in the morning with coffee or as a treat for guests, this bread will quickly become a holiday favorite.

Sourdough Discard Eggnog Pound Cake

If you’re looking for a holiday dessert that combines the flavors of traditional eggnog with the unique texture of sourdough, this Sourdough Discard Eggnog Pound Cake is the answer. Rich and moist, with a delicate crumb, the eggnog infuses the cake with a creamy, spiced flavor that’s enhanced by the tanginess of the sourdough discard. This pound cake is perfect for holiday celebrations or simply as a comforting treat during the colder months.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup eggnog
• 1 tsp vanilla extract
• 2 tbsp rum (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Then add the sourdough discard, eggnog, vanilla extract, and rum (if using), and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring gently to combine.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The Sourdough Discard Eggnog Pound Cake is a rich and festive dessert that will become a holiday staple. The eggnog flavor brings a creamy, spiced richness to the cake, while the sourdough discard helps maintain a moist, tender texture. Perfect for holiday parties, or as a gift wrapped up in a festive package, this cake is a cozy and delicious way to celebrate the season.

Sourdough Discard Cinnamon Roll Muffins

These Sourdough Discard Cinnamon Roll Muffins take the delicious, comforting flavors of cinnamon rolls and transform them into easy-to-make muffins. The sourdough discard adds a slight tanginess to the soft and fluffy texture, while the cinnamon swirl provides all the sweet, spicy goodness of a traditional cinnamon roll. These muffins are perfect for breakfast or brunch and are sure to impress family and guests during the holidays.

Ingredients:
For the Muffins:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1/2 tsp ground cinnamon
• 1 large egg
• ½ cup milk
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract

For the Cinnamon Swirl:

• ¼ cup brown sugar
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

For the Glaze:

• ½ cup powdered sugar
• 2 tsp milk
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. For the cinnamon swirl, in a small bowl, combine the brown sugar and cinnamon. Stir in the melted butter.
6. Spoon a small amount of muffin batter into each muffin cup, then drizzle with a little bit of the cinnamon sugar mixture. Add another layer of batter and top with more cinnamon swirl. Use a toothpick to swirl the cinnamon mixture into the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. While the muffins cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract.
9. Drizzle the glaze over the cooled muffins before serving.

Sourdough Discard Cinnamon Roll Muffins combine the warm, comforting flavors of cinnamon rolls with the simplicity of muffins. The sourdough discard adds a unique tang that complements the sweet cinnamon swirl, while the glaze gives them that extra bit of indulgence. These muffins are an excellent way to enjoy the classic flavors of cinnamon rolls without the hassle, and they make a delightful addition to any holiday breakfast or brunch table.

Sourdough Discard Gingerbread Loaf

This Sourdough Discard Gingerbread Loaf captures the essence of holiday baking with its rich, spiced flavor and tender crumb. The sourdough discard adds a subtle tang that balances the sweetness of the molasses and the warmth of the spices. This loaf is perfect for a festive treat, a snack with a hot drink, or as a holiday gift wrapped in festive paper. It’s an easy and delicious way to enjoy the holiday flavors with the added bonus of using sourdough discard.

Ingredients:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 large egg
• ¾ cup molasses
• ½ cup hot water
• Optional: powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
3. In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3 minutes.
4. Add the egg and molasses to the butter mixture and beat until well combined.
5. Stir in the sourdough discard, followed by the hot water, mixing until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Optional: dust with powdered sugar before serving.

This Sourdough Discard Gingerbread Loaf is a holiday treat that perfectly combines the tangy notes of sourdough with the rich spices of gingerbread. The loaf is moist and full of flavor, with the deep warmth of ginger and cinnamon shining through. It’s a wonderful way to use your sourdough discard and create something festive for the holidays. Serve it at your next holiday gathering, enjoy a slice with coffee, or give it as a thoughtful homemade gift.

Sourdough Discard Pumpkin Spice Muffins

These Sourdough Discard Pumpkin Spice Muffins are a perfect combination of autumnal flavors and the unique texture provided by sourdough discard. The pumpkin and warm spices come together to create a soft, moist muffin that is ideal for breakfast, a snack, or a holiday treat. With the tanginess of the sourdough discard, these muffins are even more flavorful and satisfying, making them an excellent addition to your holiday baking list.

Ingredients:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp milk
• Optional: chopped walnuts or chocolate chips for mixing in

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, combine the pumpkin puree, sourdough discard, brown sugar, granulated sugar, eggs, oil, vanilla extract, and milk. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. If using, fold in chopped walnuts or chocolate chips.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Sourdough Discard Pumpkin Spice Muffins are the epitome of fall baking, with the flavors of pumpkin and warm spices wrapped in a tender, slightly tangy muffin. The sourdough discard elevates the texture, making these muffins moist and flavorful. These muffins are perfect for the holidays, whether enjoyed at breakfast, served at a brunch, or shared with friends and family as a delicious homemade gift. Add some chopped nuts or chocolate chips for an extra special touch!

Sourdough Discard Peppermint Chocolate Chip Cookies

These Sourdough Discard Peppermint Chocolate Chip Cookies are a festive twist on a classic favorite. The cool, minty flavor of peppermint pairs wonderfully with rich chocolate chips, and the sourdough discard adds a touch of complexity to the cookie’s texture and flavor. These cookies are chewy and slightly tangy, making them a unique and delicious treat perfect for the holidays.

Ingredients:

• 1 cup sourdough discard
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 tsp peppermint extract
• 1 ½ cups semisweet chocolate chips
• ½ cup crushed peppermint candies or candy canes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
4. Add the egg, vanilla extract, and peppermint extract, and beat until combined.
5. Mix in the sourdough discard until smooth.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the chocolate chips and crushed peppermint candies.
8. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Sourdough Discard Peppermint Chocolate Chip Cookies combine the best of holiday flavors with a tangy twist from the sourdough discard. The combination of peppermint and chocolate is always a crowd-pleaser, and the sourdough adds an unexpected depth of flavor. These cookies are perfect for holiday cookie exchanges, family gatherings, or simply as a delicious treat to enjoy with a cup of hot cocoa. Their festive appearance and flavors make them a holiday classic you’ll return to year after year.

Sourdough Discard Eggnog Bread

Sourdough Discard Eggnog Bread is a festive and rich treat that blends the classic flavors of eggnog with the tangy undertones of sourdough. This bread has a soft and slightly dense texture, perfect for slicing and spreading with butter, jam, or enjoying on its own with a cup of hot cocoa. The addition of nutmeg, cinnamon, and vanilla infuses the bread with the essence of the holiday season. It’s a great way to use up your sourdough discard while preparing a delightful holiday bread.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup eggnog
• 1 tsp vanilla extract
• 1 tbsp rum (optional)
• 1 tbsp milk for brushing the top (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the sourdough discard, eggnog, vanilla extract, and rum (if using).
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Optional: Brush the top of the loaf with a little milk before baking for a shiny finish.

Sourdough Discard Eggnog Bread is a perfect addition to any holiday spread. With the warm, comforting flavors of eggnog, cinnamon, and nutmeg, this bread makes for a delightful treat at breakfast or dessert. The sourdough discard adds an unexpected depth of flavor, making the bread rich without being overly sweet. Whether served at a holiday brunch, gifted to friends, or enjoyed as a snack, this bread is sure to be a seasonal favorite.

Sourdough Discard Cranberry Orange Muffins

These Sourdough Discard Cranberry Orange Muffins are bursting with bright citrus flavor and tart cranberries. The tangy notes of the sourdough discard complement the sweetness of the muffins, while the addition of fresh orange zest and cranberries brings a festive flair. These muffins are moist, slightly tangy, and perfect for a holiday breakfast or afternoon snack. They’re a great way to use up your sourdough discard while enjoying seasonal flavors.

Ingredients:

• 1 cup sourdough discard
• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup orange juice
• Zest of 1 orange
• 1 cup fresh or frozen cranberries
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk the melted butter and sugar together until combined.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the sourdough discard, orange juice, orange zest, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
7. Gently fold in the cranberries.
8. Spoon the batter into the muffin cups, filling each about 2/3 full.
9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Sourdough Discard Cranberry Orange Muffins are the perfect balance of tangy and sweet. The fresh cranberries provide bursts of tartness, while the orange zest adds a bright citrus flavor that makes these muffins stand out. With the addition of sourdough discard, the texture becomes wonderfully soft, and the flavor is enriched. These muffins make for a great gift, breakfast, or snack during the holiday season and are sure to impress anyone who tastes them.

Sourdough Discard Cinnamon Sugar Twists

These Sourdough Discard Cinnamon Sugar Twists are a delightful treat with a perfect balance of sweet, spicy, and tangy flavors. The dough is soft and pillowy, with a golden brown exterior coated in a sweet cinnamon-sugar mixture. The sourdough discard adds a hint of tang to the dough, making them more flavorful than traditional cinnamon rolls or twists. These treats are perfect for the holiday season, whether served at breakfast or as an afternoon snack with coffee or tea.

Ingredients:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• 1 tsp instant yeast
• ½ cup milk, warm
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup granulated sugar (for filling)
• 2 tsp ground cinnamon (for filling)
• ¼ cup unsalted butter, softened (for filling)

Instructions:

1. In a large bowl, combine the sourdough discard, flour, sugar, salt, and yeast.
2. Add the warm milk, melted butter, egg, and vanilla extract, mixing until the dough begins to come together.
3. Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour, or until doubled in size.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Once the dough has risen, punch it down and roll it out into a 10×14-inch rectangle.
7. Spread the softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.
8. Carefully cut the dough into strips and twist them into spirals.
9. Place the twists on the prepared baking sheet, leaving space between each one.
10. Bake for 18-20 minutes, or until golden brown.
11. Remove from the oven and let cool slightly before serving.

Sourdough Discard Cinnamon Sugar Twists are a warm, comforting treat that takes advantage of your sourdough discard to create a soft, slightly tangy dough. The cinnamon sugar adds an irresistible sweetness, making them the perfect holiday snack or breakfast. These twists are great for sharing, whether at a family breakfast or a holiday gathering. The combination of the tender dough and the cinnamon-sugar coating makes these twists a memorable addition to your holiday baking repertoire.

Note: More recipes are coming soon!