Recipe

Fluffy Sourdough Discard Donuts

Light, pillowy donuts that use up sourdough discard with zero waste and maximum glaze. Includes classic fried donuts plus an easy baked option for low-drama mornings.

By Matt Campbell

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4.8 (214)

A real photo of fluffy sourdough discard donuts stacked on a plate, some dipped in shiny vanilla glaze and some coated in cinnamon sugar, with a small bowl of glaze nearby on a bright kitchen counter

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Sourdough discard has a way of multiplying when you are not looking. One day you have a neat little jar in the fridge, and the next day it is basically auditioning for a role as a swimming pool. These fluffy sourdough discard donuts are my favorite way to turn that extra starter into something unapologetically fun.

Think: soft, bready donuts with a gentle tang, a crisp edge from a quick fry, and a glaze that sets just enough to crackle when you bite in. If frying feels like a whole production, I have you covered with a baked version too. It is not the same vibe as fried, but it is still tender, sweet, and very snackable.

Best part: you do not need your starter to be active. Discard is perfect here. We are using it for flavor and tenderness, then letting yeast do the heavy lifting for that classic donut fluff.

A real photo of sourdough discard donut dough rising in a glass bowl with a towel over the top on a home kitchen counter

Why It Works

Fluffy interior, golden outside: A short proof plus a quick fry gives you that bakery-style bite without feeling heavy.
Discard actually matters here: It adds subtle tang and helps keep the crumb tender, especially day one.
Two finishing moods: A simple vanilla glaze that sets glossy, or cinnamon sugar for that warm, cozy crunch.
Fried and baked options: Fry for the full donut shop effect, or bake when you want less mess and still want donuts.

Pairs Well With

Storage Tips

Donuts are at their absolute peak the day they are made, especially the fried ones. But leftovers still have a very good life if you store them right.

Room temperature

Plain or cinnamon sugar: Store in an airtight container for up to 2 days. Line with a paper towel to absorb excess moisture.
Glazed: Store in a single layer if possible so the glaze does not get smudgy. They are best within 24 hours.

Freezing

Freeze unglazed donuts in a freezer bag (squeeze out air) for up to 2 months.
Thaw at room temp, then warm for a few minutes in a 300°F oven. Glaze after warming.

Reheating

Oven: 300°F for 5 to 8 minutes brings back that fresh donut warmth.
Air fryer: 300°F for 2 to 4 minutes. Keep an eye on glazed donuts, the sugar can melt fast.
Microwave: 8 to 12 seconds works in a pinch, but you will lose crisp edges.

Common Questions

Do I need active sourdough starter for donuts?

Nope. This recipe is designed for sourdough discard. The rise comes from yeast, and the discard adds flavor and tenderness.

My discard is very sour. Will the donuts taste sour?

You will get a gentle tang, not a face-puckering sour. If your discard is extremely acidic, use it cold from the fridge and stick with the glaze, which balances sourness better than cinnamon sugar.

Can I make the dough ahead of time?

Yes. After you knead, cover and refrigerate overnight for the first rise. In the morning, let the dough sit at room temp 30 to 60 minutes, then roll, cut, proof, and fry or bake.

Why are my donuts dense?

Most common culprits: the milk was too hot and weakened or killed the yeast, the dough needed more kneading, or the donuts were under-proofed. For frying, also make sure your oil stays around 350°F. Too cool equals greasy and heavy.

Can I skip the donut holes?

Absolutely. Cut rounds and fry them like filled-donut style. Or bake them and slice for donut sandwiches, which is dangerously fun.

What oil is best for frying?

Use a neutral oil with a high smoke point like canola, vegetable, peanut, or avocado oil.

What kind of sourdough discard works best?

This recipe assumes a typical 100% hydration discard (equal parts flour and water by weight), like most home starters. If your discard is much thicker or thinner, go by dough feel and add flour or milk a little at a time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Stand mixer with dough hook or a sturdy spoon and your hands
Rolling pin
Donut cutter or two round cutters (about 3 inch and 1 inch)
Sheet pans and parchment paper
For frying: Dutch oven or heavy pot, spider or slotted spoon, thermometer
For baked option: Sheet pan (required) and a donut pan (optional)
Wire rack for glazing and cooling

I love sourdough, but the discard jar has personally tested my character. The first time I made discard donuts, it was one of those “I wonder if…” mornings that turned into flour everywhere and me hovering over a pot of oil like a nervous parent. Then I bit into one: golden outside, fluffy inside, that tiny sourdough twang under the sugar. Suddenly the mess felt like a fair trade.

Now, whenever my starter gets a little too enthusiastic, I turn it into donuts. It is indulgent, yes, but also weirdly practical. Because nothing motivates you to maintain a starter like the promise of fresh donuts.

Fluffy Sourdough Discard Donuts

(4.8 (214) Reviews)

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 2 hours 15 minutes

Servings 12 donuts plus holes

Ingredients

Donut dough

3/4 cup (180 g) warm whole milk (about 95 to 105°F)
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup (50 g) granulated sugar
1/2 cup (120 g) sourdough discard (unfed is fine, about 100% hydration)
1 large egg
1 large egg yolk
4 tablespoons (56 g) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
3 1/4 cups (390 g) all-purpose flour, plus more for rolling
1 teaspoon fine salt

For frying

Neutral oil for frying (canola or vegetable), enough for 2 to 3 inches depth

Simple vanilla glaze (my default)

2 cups (240 g) powdered sugar
2 to 3 tablespoons milk (or buttermilk)
1 tablespoon melted butter (optional, for extra shine)
1 teaspoon vanilla extract
Pinch of salt

Cinnamon sugar coating (cozy option)

1/2 cup (100 g) granulated sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons melted butter (for brushing baked donuts or for extra stick on fried)

Instructions

Make the dough

Wake up the yeast. In a large bowl (or mixer bowl), whisk warm milk (95 to 105°F), yeast, and a pinch of the sugar. Let sit 5 to 10 minutes until foamy or noticeably active and fragrant. Some brands are dramatic, some are shy.
Add the good stuff. Whisk in remaining sugar, sourdough discard, egg, egg yolk, melted butter, and vanilla until smooth.
Build the dough. Add flour and salt. Mix until a shaggy dough forms, then knead 8 to 10 minutes (stand mixer on medium-low) or 10 to 12 minutes by hand. You want a soft dough that is slightly tacky but not sticky. In a mixer, it should mostly clear the sides of the bowl but still cling a little to the bottom. Add 1 tablespoon flour at a time only if it is truly unmanageable.
First rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.

Shape

Roll and cut. Turn dough onto a floured surface and roll to about 1/2 inch thick. Cut donuts and holes. Place on parchment-lined sheet pans with a little space between them.
Scrap note: Re-roll scraps once for best texture. After that, they start getting a little tough and a little grumpy.
Second rise. Cover loosely and proof 30 to 45 minutes, until puffy. If you poke one gently, the indentation should slowly spring back.

A real photo of cut donut rings and donut holes proofing on a parchment-lined baking sheet

Option 1: Fry

Heat oil. Pour oil into a Dutch oven to a depth of 2 to 3 inches. Heat to 350°F. Keep a thermometer in the pot if you can. Temperature control is the whole game.
Quick safety note: Do not fill the pot more than halfway with oil, and keep kids and pets out of the splash zone.
Fry in batches. Fry donuts 1 to 2 minutes per side until deep golden brown and floating happily. Do not crowd the pot. Use a spider or slotted spoon to flip and remove.
Donut holes: They cook fast, usually 45 to 75 seconds per side. Watch the color, not the clock.
Manage the temp. Let oil return to 350°F between batches. If you keep going while it is too cool, you get greasy donuts. Nobody wants that.
Drain. Place on a wire rack set over a sheet pan. Cool 5 minutes before glazing or tossing in cinnamon sugar.

Option 2: Bake

Heat oven and prep. Heat oven to 375°F. Line a sheet pan with parchment.
Egg wash (optional). For a slightly shinier finish, brush the proofed donuts lightly with milk or an egg wash (1 egg beaten with 1 tablespoon milk). This is optional, but it helps color.
Bake. Bake the proofed, cut donuts for 10 to 14 minutes, until puffed and lightly golden. Donut holes can take 8 to 10 minutes. They should feel springy to the touch, not squishy. Cool 2 minutes on the pan, then move to a rack.
Donut pan note. If you want to use a donut pan, you still cannot pipe this dough. Instead, gently lay each proofed ring into the greased cavities right before baking. Do not stretch them, they will deflate if you bully them. A sheet pan works great if you want the simplest path.
Finish. Baked donuts are tender and sweet, but they will not get that crisp fried edge. For cinnamon sugar, brush warm baked donuts with melted butter, then toss in cinnamon sugar. For glaze, let donuts cool 10 minutes so the glaze sets instead of melting off.

Glaze or cinnamon sugar

Make glaze. Whisk powdered sugar, milk, vanilla, salt, and optional melted butter until smooth. Start with 2 tablespoons milk and add more slowly until it ribbons off the whisk.
Dip. Dip warm fried donuts (or slightly cooled baked donuts) into glaze, let excess drip off, then set on a rack to set 10 to 15 minutes.
Or go cinnamon sugar. Mix sugar and cinnamon. Toss warm donuts. If you want extra cling, brush lightly with melted butter first.

Matt’s tiny trick: If your glaze is too thin, add powdered sugar. If it is too thick, add milk literally by the teaspoon. Glaze is dramatic like that.

Nutrition information is estimated.

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