25+ Deliciously Tangy Sourdough Discard Recipes

If you’re a sourdough enthusiast, you’re probably familiar with the routine of feeding your starter and the inevitable sourdough discard that comes with it.

While it might seem wasteful to throw away the excess starter, there’s a world of culinary possibilities waiting to be explored with that discard. From savory snacks to sweet treats, sourdough discard can be transformed into a variety of delicious dishes that add a unique tangy flavor and texture.

In this article, we’ll share over 25 creative and mouth-watering sourdough discard recipes that will help you make the most of your starter.

Sourdough discard isn’t just a byproduct; it’s an ingredient in its own right. Whether you’re looking to make breakfast favorites like pancakes and waffles, savory options like crackers and focaccia, or delectable desserts like chocolate cake and banana bread, there’s a recipe here for everyone.

These recipes are not only a great way to reduce food waste but also a fantastic way to incorporate the benefits of sourdough into your everyday cooking.

25+ Deliciously Tangy Sourdough Discard Recipes

Sourdough discard is far too valuable to waste, as these 25+ recipes clearly demonstrate. From breakfast to dessert, each recipe showcases the versatility and unique flavor that sourdough discard brings to the table.

By incorporating these recipes into your culinary repertoire, you can enjoy delicious, tangy dishes while making the most of your sourdough starter.

So, the next time you’re ready to feed your starter, remember these creative recipes and transform your discard into delightful treats. Happy baking!

Sourdough Discard Pancakes

Sourdough discard pancakes are a delightful way to use up your sourdough discard. These pancakes are light, fluffy, and have a unique tangy flavor that sets them apart from regular pancakes. Perfect for a cozy weekend breakfast or brunch, they can be topped with your favorite fruits, syrup, or a dusting of powdered sugar.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the sourdough discard, flour, milk, egg, and sugar until smooth.
2. Add the baking powder, baking soda, and salt. Stir until just combined.
3. Fold in the melted butter or oil and vanilla extract.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
6. Serve warm with your favorite toppings.

Sourdough discard pancakes are an easy and delicious way to make use of your sourdough starter waste. The tangy flavor adds a delightful twist to traditional pancakes, making them a family favorite. Enjoy them fresh off the griddle with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of fresh berries for a perfect start to your day.

Sourdough Discard Crackers

Sourdough discard crackers are a crispy, flavorful snack that’s perfect for dipping, topping, or enjoying on their own. These crackers are simple to make and can be customized with various herbs, spices, and seeds. They are an excellent way to avoid wasting sourdough discard while creating a delicious homemade treat.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon dried herbs (rosemary, thyme, or a blend)
• Optional toppings: sesame seeds, poppy seeds, coarse salt, grated cheese

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, and dried herbs. Mix until a dough forms.
3. Divide the dough in half and roll each half out thinly on a lightly floured surface.
4. Transfer the rolled dough to the prepared baking sheet. Using a pizza cutter or sharp knife, cut the dough into squares or rectangles.
5. Optionally, sprinkle with seeds, coarse salt, or cheese.
6. Bake for 20-25 minutes, or until the crackers are golden brown and crisp.
7. Let cool completely on the baking sheet before breaking apart and serving.

Sourdough discard crackers are a wonderful snack that allows you to utilize every bit of your sourdough starter. They are crunchy, flavorful, and versatile, making them perfect for pairing with cheeses, dips, or just enjoying on their own. Plus, the ability to customize them with different herbs and toppings means you’ll never get bored of this easy-to-make treat.

Sourdough Discard Banana Bread

Sourdough discard banana bread is a moist, flavorful twist on the classic banana bread recipe. The addition of sourdough discard adds a subtle tanginess that enhances the sweetness of the bananas. This quick bread is perfect for breakfast, an afternoon snack, or even dessert.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups mashed ripe bananas (about 3 large bananas)
• 1/2 cup melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the sourdough discard, mashed bananas, melted butter, brown sugar, eggs, and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fold in the chopped walnuts or chocolate chips 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. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sourdough discard banana bread is a delightful way to use up your sourdough starter and overripe bananas. The result is a deliciously moist and flavorful bread with a hint of tanginess that complements the sweetness of the bananas. Enjoy a slice with a cup of coffee or tea, or share it with friends and family for a comforting homemade treat.

Sourdough Discard Chocolate Cake

Sourdough discard chocolate cake is a rich and moist dessert that takes advantage of your leftover sourdough starter. The sourdough discard adds a unique depth of flavor and a tender crumb to this decadent chocolate cake. It’s perfect for any occasion, from birthdays to casual get-togethers.

Ingredients:

• 1 cup sourdough discard
• 1 cup milk
• 1 cup all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hot water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the sourdough discard, milk, and flour. Mix until smooth.
3. Add the sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
4. Sift in the cocoa powder, baking soda, baking powder, and salt. Stir until the batter is smooth.
5. Gradually add the hot water to the batter, mixing until well incorporated. The batter will be thin.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
9. Frost and decorate as desired.

Sourdough discard chocolate cake is a fantastic way to utilize your sourdough starter while indulging in a deliciously rich dessert. The tangy notes from the discard perfectly balance the sweetness of the chocolate, creating a cake that is both unique and unforgettable. Share this treat with friends and family, and watch it become a favorite in no time.

Sourdough Discard Cinnamon Rolls

Sourdough discard cinnamon rolls are a delightful breakfast or brunch treat. The sourdough discard gives these rolls a slight tang, which complements the sweet cinnamon filling and creamy glaze. They are perfect for a special morning or a cozy afternoon snack.

Ingredients:

• Dough:
  • 1 cup sourdough discard
  • 1/2 cup milk, warmed
  • 1/4 cup granulated sugar
  • 1/4 cup melted butter
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
• Filling:
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup softened butter
• Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions:

1. In a large bowl, combine the sourdough discard, warm milk, granulated sugar, melted butter, and egg. Mix until well combined.
2. Add the flour, salt, and instant yeast. Knead the dough until smooth and elastic, about 8-10 minutes.
3. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.
4. Roll the dough out into a large rectangle on a floured surface.
5. Spread the softened butter over the dough, then sprinkle with the brown sugar and cinnamon.
6. Roll the dough up tightly from the long edge and cut into 12 equal pieces.
7. Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30-45 minutes.
8. Preheat your oven to 350°F (175°C).
9. Bake the rolls for 25-30 minutes, or until golden brown.
10. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the warm rolls before serving.

Sourdough discard cinnamon rolls are a scrumptious way to make use of your sourdough starter. The slight tang from the discard enhances the sweet, gooey cinnamon filling, creating a perfect balance of flavors. These rolls are sure to impress your family and friends, making any morning extra special.

Sourdough Discard Pizza Dough

Sourdough discard pizza dough is a fantastic way to create homemade pizza with a unique flavor profile. The sourdough discard adds a subtle tang and complexity to the crust, making your pizzas even more delicious. This dough is versatile and can be topped with your favorite ingredients for a perfect homemade pizza night.

Ingredients:

• 1 cup sourdough discard
• 3/4 cup warm water
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon instant yeast

Instructions:

1. In a large bowl, combine the sourdough discard, warm water, and olive oil. Mix until well combined.
2. Add the flour, salt, and instant yeast. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes, until it is smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet in the oven to heat.
6. Punch down the dough and divide it into two equal portions. Roll each portion out into a circle on a floured surface.
7. Transfer the rolled-out dough to a piece of parchment paper. Add your desired toppings.
8. Carefully transfer the pizza with the parchment paper onto the preheated pizza stone or baking sheet.
9. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and melted.
10. Remove from the oven and let cool slightly before slicing and serving.

Sourdough discard pizza dough is a delightful way to elevate your homemade pizza game. The tangy flavor from the discard adds an extra layer of taste to the crust, making each bite more enjoyable. Whether you prefer classic toppings or creative combinations, this versatile dough will make every pizza night a hit. Enjoy the process of making and sharing delicious homemade pizza with loved ones.

Sourdough Discard Blueberry Muffins

Sourdough discard blueberry muffins are a delightful breakfast or snack option that combines the tangy flavor of sourdough with the sweetness of fresh blueberries. These muffins are moist, tender, and bursting with juicy berries, making them a perfect treat for any time of the day.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, whisk together the sourdough discard, milk, vegetable oil, egg, and vanilla extract until well combined.
3. Stir in the sugar until dissolved.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the blueberries.
7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Sourdough discard blueberry muffins are a delicious way to use up your sourdough starter while creating a tasty and nutritious snack. The combination of the tangy discard and sweet blueberries results in a muffin that is both unique and satisfying. Enjoy these muffins fresh from the oven or store them for a quick and easy breakfast option.

Sourdough Discard Focaccia

Sourdough discard focaccia is a simple yet flavorful bread that can be enjoyed on its own or as a base for various toppings. The sourdough discard adds a slight tang to the bread, which pairs beautifully with the olive oil and herbs. This focaccia is perfect for sandwiches, dipping in soups, or serving as an appetizer.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
• Coarse sea salt for sprinkling

Instructions:

1. In a large bowl, combine the sourdough discard, warm water, and olive oil. Mix until well combined.
2. Add the flour, salt, and instant yeast. Stir until a sticky dough forms.
3. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with olive oil.
5. Turn the dough out onto the prepared baking sheet and gently stretch it into a rectangle.
6. Use your fingers to dimple the surface of the dough, then drizzle with additional olive oil and sprinkle with chopped rosemary and coarse sea salt.
7. Bake for 20-25 minutes, or until the focaccia is golden brown and crisp on the edges.
8. Allow to cool slightly before cutting into pieces and serving.

Sourdough discard focaccia is a versatile and flavorful bread that makes excellent use of your sourdough starter. The tangy notes from the discard enhance the overall taste, while the olive oil and rosemary add a delicious richness. Whether you’re enjoying it as a snack, side dish, or sandwich base, this focaccia is sure to become a favorite in your baking repertoire.

Sourdough Discard Chocolate Chip Cookies

Sourdough discard chocolate chip cookies are a delightful twist on the classic cookie recipe. The sourdough discard adds a subtle tanginess that balances the sweetness of the chocolate chips, resulting in a chewy and flavorful cookie. These cookies are perfect for satisfying your sweet tooth while using up your sourdough starter.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 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). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg, vanilla extract, and sourdough discard. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Sourdough discard chocolate chip cookies are a delicious and inventive way to use your sourdough starter. The addition of the sourdough discard adds a unique flavor that enhances the classic cookie, making it even more irresistible. Enjoy these cookies with a glass of milk or share them with friends and family for a delightful treat.

Sourdough Discard Pancakes

Sourdough discard pancakes are a fantastic way to start your day. These pancakes are light, fluffy, and have a slight tang from the sourdough discard, making them more flavorful than your average pancake. They’re perfect for a weekend breakfast or brunch, and they pair wonderfully with maple syrup, fresh fruits, or any of your favorite toppings.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until well combined.
2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the dry ingredients to the wet ingredients and stir 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 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Serve warm with your favorite toppings.

Sourdough discard pancakes are an easy and delicious way to use up your sourdough starter. The tangy flavor from the discard adds a unique twist to the classic pancake, making breakfast even more enjoyable. These pancakes are sure to become a family favorite, perfect for weekend mornings or special occasions.

Sourdough Discard Crackers

Sourdough discard crackers are a simple and tasty snack that makes use of your sourdough starter. These crispy, flavorful crackers are perfect for pairing with cheese, dips, or just enjoying on their own. They’re easy to make and customizable with your favorite herbs and spices.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried rosemary (or your favorite herbs)
• Coarse sea salt for sprinkling

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the sourdough discard, flour, olive oil, salt, garlic powder, and dried rosemary. Mix until a dough forms.
3. Transfer the dough to a floured surface and roll it out as thin as possible, about 1/8 inch thick.
4. Cut the dough into desired shapes using a knife or cookie cutter and place them on the prepared baking sheet.
5. Sprinkle the tops with coarse sea salt.
6. Bake for 15-20 minutes, or until the crackers are golden brown and crisp.
7. Allow the crackers to cool on the baking sheet before transferring to an airtight container for storage.

Sourdough discard crackers are a delicious and practical way to use your sourdough starter. The tangy flavor from the discard pairs perfectly with the savory herbs and spices, creating a snack that’s both satisfying and versatile. These crackers are great for entertaining, snacking, or adding to your favorite cheese board.

Sourdough Discard Banana Bread

Sourdough discard banana bread is a moist and flavorful take on the classic banana bread recipe. The sourdough discard adds a subtle tang that enhances the sweetness of the bananas and the richness of the bread. This is a great way to use up overripe bananas and sourdough starter, creating a delicious treat that’s perfect for breakfast, dessert, or a snack.

Ingredients:

• 1 cup sourdough discard
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, combine the sourdough discard, mashed bananas, vegetable oil, eggs, and vanilla extract. Mix until well combined.
3. Stir in the sugar until dissolved.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sourdough discard banana bread is a delicious and easy way to use your sourdough starter while enjoying the classic flavors of banana bread. The tangy sourdough discard adds a unique twist, making this bread extra special. Perfect for breakfast, dessert, or an anytime snack, this banana bread is sure to become a favorite in your household.

Sourdough Discard Waffles

Sourdough discard waffles are a delightful twist on a breakfast classic. The tangy flavor of the sourdough discard complements the crisp, fluffy texture of the waffles, making them a perfect way to start your day. Serve these waffles with your favorite toppings, such as fresh fruit, syrup, or whipped cream, for a delicious morning treat.

Ingredients:

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

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the sourdough discard, buttermilk, eggs, melted butter, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Lightly grease the preheated waffle iron with cooking spray or melted butter.
6. Pour the batter into the waffle iron, using about 1/2 cup for each waffle.
7. Cook until the waffles are golden brown and crisp, about 3-5 minutes.
8. Serve the waffles warm with your favorite toppings.

Sourdough discard waffles are a fantastic way to use your sourdough starter while enjoying a classic breakfast favorite. The tangy flavor from the discard adds a unique twist to the waffles, making them even more delicious. Whether you enjoy them with fresh fruit, syrup, or whipped cream, these waffles are sure to become a morning staple.

Sourdough Discard Chocolate Cake

Sourdough discard chocolate cake is a rich and decadent dessert that takes advantage of your sourdough starter. The sourdough discard adds a subtle tang that enhances the deep chocolate flavor, resulting in a moist and delicious cake. This cake is perfect for any occasion and can be frosted or enjoyed on its own.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup warm water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon white vinegar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the sourdough discard, warm water, vegetable oil, vanilla extract, and vinegar. Mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sourdough discard chocolate cake is a delightful and unique way to use your sourdough starter. The tangy notes from the discard enhance the rich chocolate flavor, making this cake incredibly moist and delicious. Perfect for any celebration or as a special treat, this chocolate cake is sure to impress.

Sourdough Discard Cinnamon Rolls

Sourdough discard cinnamon rolls are a heavenly treat that combines the tangy flavor of sourdough with the sweet, spicy filling of classic cinnamon rolls. These rolls are soft, fluffy, and filled with a delicious cinnamon-sugar mixture, making them perfect for breakfast, brunch, or dessert.

Ingredients: For the dough:

• 1 cup sourdough discard
• 1/2 cup warm milk
• 1/4 cup granulated sugar
• 1/4 cup melted butter
• 1 large egg
• 3 cups all-purpose flour
• 2 teaspoons instant yeast
• 1/2 teaspoon salt

For the filling:

• 1/2 cup softened butter
• 3/4 cup brown sugar
• 2 tablespoons ground cinnamon

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a large bowl, combine the sourdough discard, warm milk, sugar, melted butter, and egg. Mix until well combined.
2. Add the flour, yeast, and salt. Mix until a soft dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
5. In a small bowl, mix together the softened butter, brown sugar, and cinnamon for the filling.
6. Punch down the risen dough and roll it out into a rectangle, about 1/4 inch thick.
7. Spread the cinnamon-sugar filling evenly over the dough.
8. Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces.
9. Place the rolls in a greased 9×13-inch baking pan. Cover and let rise for another 30-45 minutes.
10. Preheat your oven to 350°F (175°C).
11. Bake the rolls for 25-30 minutes, or until golden brown.
12. While the rolls are baking, prepare the glaze by mixing together the powdered sugar, milk, and vanilla extract.
13. Drizzle the glaze over the warm cinnamon rolls before serving.

Sourdough discard cinnamon rolls are a delectable and indulgent way to use your sourdough starter. The tangy sourdough flavor pairs perfectly with the sweet and spicy cinnamon filling, creating a treat that is both comforting and delicious. Enjoy these rolls fresh from the oven for a truly irresistible experience.

Note: More recipes are coming soon!