25+ Delicious Sunday Sourdough Discard Recipes You Must Try

If you love baking sourdough bread, you know the struggle of dealing with sourdough discard.

Every time you feed your starter, you end up with extra dough that often gets thrown away.

But what if we told you that this discard can be transformed into delicious treats that will elevate your Sunday baking?

From savory snacks to sweet delights, sourdough discard is a versatile ingredient that can be used in a variety of ways to make everything from fluffy pancakes to crispy crackers.

In this post, we’ve compiled 25+ amazing Sunday sourdough discard recipes that will help you use up your discard in creative and mouthwatering ways.

Whether you’re looking for breakfast ideas, quick snacks, or hearty breads, there’s a recipe here for every craving.

Let’s dive into these inventive ideas that will make the most out of your sourdough discard and leave you with tasty treats to enjoy all day long!

25+ Delicious Sunday Sourdough Discard Recipes You Must Try

Sourdough discard doesn’t have to go to waste.

With these 25+ Sunday sourdough discard recipes, you can transform your excess starter into flavorful creations that will make your Sundays even more enjoyable.

From tangy breads to sweet desserts, the possibilities are endless. So next time you have some discard left over, don’t toss it out—try one of these recipes instead!

Whether you’re a seasoned sourdough baker or new to the world of fermentation, these recipes will inspire you to explore new ways to use your sourdough discard.

Sourdough Discard Pancakes

Transform your sourdough discard into a batch of tender, fluffy pancakes perfect for a leisurely Sunday breakfast. These pancakes are light yet have a delightful tang from the discard, making them a hit for the whole family. Pair them with your favorite toppings for a delightful meal.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup milk (adjust for consistency)
• 2 tablespoons melted butter or oil
• Butter or oil for greasing

Instructions:

1. In a large bowl, whisk together the sourdough discard, egg, milk, and melted butter until well combined.
2. In another bowl, mix the flour, baking soda, baking powder, sugar, and salt.
3. Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Avoid overmixing.
4. Heat a skillet or griddle over medium heat and grease with butter or oil.
5. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges set, about 2-3 minutes.
6. Flip and cook the other side until golden brown.
7. Serve warm with maple syrup, fresh fruit, or whipped cream.

These pancakes bring an irresistible tang and fluffiness to the table, making them an ideal way to elevate a Sunday morning. The subtle sourdough flavor balances beautifully with the sweetness of syrups or toppings, making every bite indulgent yet satisfying.

Sourdough Discard Cheddar Biscuits

These cheesy sourdough biscuits are flaky, buttery, and full of flavor, with a subtle tang from the discard. They’re perfect as a side for soups, stews, or simply enjoyed on their own with a smear of butter.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 1/4 cup buttermilk (or more as needed)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the cheddar cheese.
5. Add the sourdough discard and buttermilk, mixing until the dough just comes together. Avoid overmixing.
6. Turn the dough onto a floured surface and pat into a 1-inch thick rectangle.
7. Use a biscuit cutter to cut rounds and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until golden brown.
9. Cool slightly before serving warm.

The combination of cheddar and sourdough tang creates a comforting yet unique flavor profile. These biscuits are a crowd-pleaser, offering both crisp edges and soft, cheesy centers.

Sourdough Discard Chocolate Chip Cookies

Turn your sourdough discard into an indulgent treat with these chewy, slightly tangy chocolate chip cookies. Their rich buttery flavor, paired with melty chocolate chips, makes them an instant favorite for lazy Sundays.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sourdough discard.
4. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
5. Fold in the chocolate chips.
6. Scoop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until edges are golden but centers remain soft. Cool on a wire rack.

These cookies balance sweetness and a subtle tang for a unique twist on a classic. Their chewy texture and rich flavor make them a delightful way to end or sweeten your Sunday.

Sourdough Discard Waffles

These sourdough discard waffles are crispy on the outside, tender inside, and boast a delightful tang from the discard. Perfect for a relaxed Sunday brunch, they pair wonderfully with both sweet and savory toppings.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 large eggs
• 3/4 cup milk (or more for desired consistency)
• 1/4 cup melted butter or oil
• Cooking spray or butter for greasing

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a bowl, mix the sourdough discard, eggs, milk, and melted butter until smooth.
3. In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Grease the waffle iron with cooking spray or butter.
6. Pour the batter into the preheated waffle iron and cook until golden and crisp, about 4-5 minutes.
7. Serve warm with toppings like syrup, berries, whipped cream, or savory additions like fried chicken.

These waffles are light and airy with just the right amount of sourdough tang. Their crisp edges and fluffy centers make every bite delightful and versatile for any topping preference.

Sourdough Discard Crackers

Turn your sourdough discard into thin, crispy crackers that are perfect for snacking or serving with dips and cheeses. They’re an easy way to elevate your appetizer spread while reducing waste.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 teaspoon salt (plus more for sprinkling)
• 1/2 teaspoon dried herbs (like rosemary, thyme, or oregano, optional)
• Water (as needed for dough consistency)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the sourdough discard, flour, olive oil, salt, and herbs (if using). Add water, one tablespoon at a time, until a smooth dough forms.
3. Divide the dough into two portions and roll each out on a floured surface until paper-thin.
4. Transfer the rolled-out dough to the prepared baking sheet. Use a knife or pizza cutter to score into squares or rectangles.
5. Sprinkle lightly with salt and bake for 15-20 minutes, or until golden and crisp.
6. Cool completely before breaking into crackers and serving.

These crackers are irresistibly crunchy with a pleasant sourdough tang. They’re a perfect make-ahead snack that’s as satisfying on its own as it is paired with creamy dips or hearty cheeses.

Sourdough Discard Banana Muffins

Soft, moist, and brimming with banana flavor, these muffins get an extra lift and tang from the sourdough discard. They’re quick to whip up and ideal for a relaxed Sunday morning.

Ingredients:

• 1 cup sourdough discard
• 2 large ripe bananas, mashed
• 1/2 cup vegetable oil or melted butter
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
2. In a large bowl, mix the mashed bananas, sourdough discard, oil, sugar, eggs, and vanilla until smooth.
3. In another bowl, whisk the flour, baking soda, cinnamon, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
7. Cool on a wire rack before serving.

These banana muffins are delightfully tender with a subtle sourdough flavor that complements the natural sweetness of the bananas. They make a comforting addition to any Sunday breakfast or snack routine.

Sourdough Discard Pizza Dough

Turn your sourdough discard into a quick and flavorful pizza dough that has a slight tang and chewy texture. This easy recipe is perfect for a relaxed Sunday dinner, allowing you to top your pizza with all your favorite ingredients.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• 1/2 cup warm water (adjust as needed)

Instructions:

1. In a bowl, combine the sourdough discard, olive oil, salt, sugar, and yeast.
2. Slowly add the warm water, stirring until a dough begins to form.
3. Gradually add the flour, mixing until a smooth dough forms. Knead on a floured surface for about 5-7 minutes until the dough is elastic and smooth.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise for about 1 hour or until it doubles in size.
5. Preheat your oven to 475°F (245°C) and prepare a baking sheet or pizza stone.
6. Punch the dough down and roll it out to your desired pizza size. Add your favorite toppings.
7. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.

This sourdough pizza dough gives your pizza a rich, slightly tangy flavor, enhancing your toppings. The texture is chewy, with a crisp crust, perfect for any pizza night.

Sourdough Discard Focaccia

Focaccia made with sourdough discard has a beautiful airy texture and a delicious, lightly tangy flavor. Perfect as a side dish or served on its own, this bread makes a great addition to any Sunday meal.

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tablespoon olive oil (plus more for drizzling)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 cup warm water
• Fresh rosemary (optional)
• Coarse sea salt for sprinkling

Instructions:

1. In a large bowl, mix the sourdough discard, warm water, yeast, sugar, and olive oil. Stir until combined.
2. Gradually add the flour and salt, stirring until a dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C) and grease a baking sheet.
6. Punch the dough down and transfer it to the baking sheet. Spread it out into an even layer.
7. Use your fingers to create dimples in the dough. Drizzle with olive oil and sprinkle with rosemary and coarse sea salt.
8. Bake for 20-25 minutes, or until golden brown. Cool slightly before slicing and serving.

This focaccia has a delicious combination of fluffy texture and tangy flavor from the sourdough discard. The rosemary and sea salt enhance the overall experience, making it a perfect bread to enjoy with soups, stews, or just on its own.

Sourdough Discard Cinnamon Rolls

These soft, buttery cinnamon rolls made with sourdough discard are a perfect treat for a lazy Sunday morning. The dough is tender with a slight tang, and the cinnamon-sugar filling is irresistibly sweet.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup milk, warm
• 1/4 cup sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 1/4 cup melted butter (for brushing)

For the filling:

• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 2 tablespoons softened butter

For the glaze:

• 1 cup powdered sugar
• 1-2 tablespoons milk

Instructions:

1. In a small bowl, combine the warm milk, sugar, and sourdough discard. Stir to dissolve the sugar, then add the butter, vanilla extract, and egg.
2. In a large bowl, mix the flour, yeast, and salt. Gradually add the wet ingredients to the dry ingredients, stirring to form a dough.
3. Knead the dough for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
4. Preheat the oven to 350°F (175°C) and grease a baking dish.
5. Roll out the dough on a floured surface into a large rectangle. Spread the softened butter for the filling, then sprinkle with the brown sugar and cinnamon.
6. Roll the dough into a log and slice into 12 rolls. Place the rolls in the greased dish, cover, and let them rise for another 30 minutes.
7. Bake for 25-30 minutes, or until golden brown.
8. While the rolls are baking, whisk together the glaze ingredients. Drizzle the glaze over the warm rolls before serving.

These cinnamon rolls are soft, flavorful, and irresistibly sweet with the tang of sourdough in the dough. They’re a fantastic way to use your sourdough discard while treating yourself to a decadent Sunday morning breakfast.

Sourdough Discard Bagels

These chewy bagels made from sourdough discard have a unique tang and dense, satisfying texture. Perfect for a weekend breakfast or snack, they’re easy to make and customizable with your favorite toppings.

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1/2 cup warm water (adjust as needed)
• 1 tablespoon olive oil
• 1 egg (for egg wash)
• Toppings: sesame seeds, poppy seeds, or everything bagel seasoning

Instructions:

1. In a large bowl, combine the sourdough discard, warm water, sugar, olive oil, yeast, and salt. Stir to combine.
2. Gradually add the flour, mixing until a dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
3. Place the dough in a lightly greased bowl, cover with a towel, and let rise for about 1 hour, or until doubled in size.
4. Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil.
5. Punch the dough down and divide it into 8 equal portions. Roll each portion into a ball, then poke a hole in the center to form the bagel shape.
6. Boil the bagels in the water for 1-2 minutes per side, then transfer to a parchment-lined baking sheet.
7. Brush each bagel with a beaten egg and sprinkle with your preferred toppings.
8. Bake for 20-25 minutes, or until golden and crisp.
9. Cool on a wire rack before serving.

These sourdough bagels have a great balance of chewiness and tang, offering a perfect base for everything from cream cheese to smoked salmon. The slight sourdough flavor adds an extra layer of depth, making them irresistible.

Sourdough Discard English Muffins

These homemade English muffins are golden on the outside, soft and airy on the inside, and have a subtle tang from the sourdough discard. Perfect for breakfast or brunch, they toast up beautifully and can be filled with anything from jam to eggs and cheese.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon instant yeast
• 1/2 cup warm milk
• 2 tablespoons melted butter
• Cornmeal (for dusting)

Instructions:

1. In a bowl, combine the sourdough discard, warm milk, melted butter, sugar, and salt. Stir until smooth.
2. In a separate bowl, whisk together the flour, baking soda, and yeast. Gradually add the dry ingredients to the wet mixture, mixing to form a soft dough.
3. Turn the dough onto a floured surface and knead for 5-7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise for 1-2 hours, or until doubled in size.
4. Punch the dough down and divide it into 8 equal portions. Roll each portion into a ball and flatten slightly.
5. Dust a baking sheet with cornmeal and place the flattened dough rounds on it. Cover with a towel and let them rise for another 30 minutes.
6. Heat a large skillet over medium heat and lightly grease it with butter or oil. Cook the muffins in batches, pressing them gently with a spatula, for about 5 minutes per side, until golden and cooked through.
7. Cool slightly before splitting open with a fork and toasting.

These English muffins have a beautifully airy interior, with a tangy flavor from the sourdough discard. They’re perfect for a weekend breakfast, with the golden, crisp exterior giving way to a soft, chewy interior that’s perfect for toasting.

Sourdough Discard Oatmeal Cookies

These chewy oatmeal cookies are enhanced with a slight tang from the sourdough discard and packed with warm spices, making them perfect for a cozy Sunday treat. They’re hearty yet soft, with an irresistible texture and flavor.

Ingredients:

• 1 cup sourdough discard
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup raisins or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, and mix well. Stir in the vanilla extract and sourdough discard.
4. In a separate bowl, combine the flour, oats, cinnamon, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. If desired, fold in raisins or chocolate chips.
6. Drop 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 edges are golden and the centers are set.
8. Cool on a wire rack before serving.

These oatmeal cookies are soft, chewy, and packed with flavor. The addition of sourdough discard adds a slight tang that balances out the sweetness of the brown sugar and cinnamon, making these cookies a unique and comforting treat perfect for any occasion.

Sourdough Discard Pancakes

These light and fluffy pancakes made with sourdough discard are perfect for a Sunday morning breakfast. The tangy flavor of the sourdough adds depth to the traditional pancake, making them irresistibly delicious.

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
• 1 large egg
• 1 cup milk (adjust as needed)
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until smooth.
2. In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 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, or until golden brown.
6. Serve warm with maple syrup, fresh berries, or your favorite toppings.

These pancakes have a unique flavor thanks to the sourdough discard. The slight tang balances the sweetness, creating the perfect base for your toppings. They’re soft and fluffy on the inside, with a crisp, golden exterior.

Sourdough Discard Banana Bread

Banana bread made with sourdough discard is tender and moist with a subtle tang that complements the sweetness of the ripe bananas. This easy recipe is perfect for a cozy Sunday afternoon.

Ingredients:

• 1 cup sourdough discard
• 2 ripe bananas, mashed
• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup buttermilk (or regular milk)

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 mashed bananas, sourdough discard, melted butter, sugar, eggs, and vanilla extract. Stir until well combined.
3. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Add the buttermilk and mix until smooth.
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. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This banana bread has a wonderfully moist texture and a tangy depth from the sourdough discard. The ripe bananas provide natural sweetness, making it a perfect afternoon snack or breakfast option.

Sourdough Discard Crackers with Cheese

These savory crackers made with sourdough discard are crunchy, slightly tangy, and packed with cheese. They’re the perfect addition to a charcuterie board or great on their own for a crunchy snack.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter, softened
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary (optional)
• 1/4 cup cold water (more if needed)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sourdough discard, flour, Parmesan, butter, salt, garlic powder, and rosemary.
3. Add the cold water, a tablespoon at a time, mixing until the dough comes together. You may need a little more water depending on the consistency.
4. Roll the dough out between two sheets of parchment paper until very thin, about 1/8-inch thick.
5. Using a knife or pizza cutter, slice the dough into small squares or rectangles.
6. Transfer the crackers to the prepared baking sheet and bake for 12-15 minutes, or until golden and crisp.
7. Cool completely before serving.

These sourdough crackers have a rich flavor from the Parmesan and a delightful crunch. They’re an excellent snack on their own or paired with dips and spreads. The sourdough discard adds an extra layer of complexity to the flavor, making these crackers stand out.

Note: More recipes​ are coming soon!