Heads up: some links are affiliate, so I may earn a tiny commission (at no extra cost to you!) on stuff I genuinely adore. Please read my Disclosure Policy for additional information.
If you’ve got a sourdough starter, you know the guilt. That little jar of bubbly discard sitting on your counter, begging not to be tipped down the sink. Well, good news — you don’t have to.
Sourdough discard adds a subtle tang and incredible depth of flavour to everything from breakfast to baked goods, and these five recipes prove it’s genuinely one of the best ingredients in your kitchen. Stop wasting it. Start making these.
The Sourdough Discard recipes You’ve Been Waiting For
1. Sourdough Discard Crackers
Thin, crispy, and dangerously snackable — these crackers are what happens when you stop treating discard like a chore and start treating it like an opportunity. Season them however you like, bake until golden, and try not to eat the whole batch before they’ve cooled.
Sourdough Discard Crackers
Crispy, herb-flecked crackers made from sourdough discard — paper thin, savory, and far more impressive than anything that comes in a box.
Ingredients
- 1 cup sourdough discard, room temperature (240g)
- 1 cup all-purpose flour (125g)
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- 1–2 tablespoons water if needed
Topping:
- 1 tablespoon mixed dried herbs (oregano, thyme, rosemary, or Italian herb mix)
- Flaky sea salt to finish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Stir together discard, flour, olive oil, and salt until a smooth dough forms. Add water a tablespoon at a time if needed.
- Place dough between two sheets of parchment and roll as thin as possible — nearly paper thin.
- Remove top parchment. Brush with olive oil, sprinkle herbs evenly, and press them into the dough. Add flaky salt if using.
- Score into cracker-sized squares with a knife or pizza cutter.
- Slide onto a baking sheet and bake for 18–22 minutes until golden and crisp.
- Cool completely before breaking along scored lines.
Notes
2. Sourdough Discard Pancakes
Fluffy, tangy, and so much better than the box mix — these pancakes are the reason weekend mornings exist. The discard gives them a subtle sourdough flavour that regular pancakes just can’t compete with. Stack them high, add maple syrup, and call it a win.
Sourdough Discard Pancakes
Thick, fluffy pancakes with a subtle sourdough tang — a delicious way to use your discard and a stack that makes any morning feel like the weekend.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- 2 tablespoons melted butter
- Butter or oil for cooking
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk sourdough discard, egg, milk, and melted butter until smooth.
- Pour wet into dry and mix until just combined. Batter should be slightly lumpy — do not overmix.
- Heat a non-stick pan over medium heat. Lightly grease with butter or oil.
- Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set.
- Flip once and cook 1–2 minutes until golden. Repeat with remaining batter.
- Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Notes
3. Sourdough Discard Chocolate Chip Cookies
Yes, really — and they’re incredible. The discard adds a barely-there tang that makes these cookies taste bakery-level complex without any extra effort. Crispy edges, chewy centre, melty chocolate. The only problem is stopping at one.
Sourdough Chocolate Chip Cookies
Thick, chewy, bakery-style chocolate chip cookies made with sourdough discard — a subtle depth of flavor in every bite, golden crispy edges, and a center that stays perfectly fudgy.
Ingredients
- 1 cup unsalted butter, softened (226g)
- 1 cup light brown sugar, packed (200g)
- ½ cup granulated sugar (100g)
- ½ cup sourdough discard, room temperature (120g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour (345g)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1½ cups semi-sweet chocolate chips (255g)
- Flaky sea salt for finishing
Instructions
- Beat butter and both sugars for 2–3 minutes until light and fluffy.
- Mix in sourdough discard until fully incorporated.
- Add eggs one at a time, then vanilla. Mix until thick and smooth.
- Whisk flour, baking soda, and salt in a separate bowl. Add gradually to the wet mixture. Mix until just combined.
- Fold in chocolate chips.
- Cover and refrigerate for at least 1 hour (2–3 hours for thicker cookies).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop tall 3-tablespoon dough balls. Press extra chocolate on top if desired.
- Bake 11–14 minutes until edges are golden and centers look slightly soft.
- Cool on the baking sheet for 5 minutes. Sprinkle with flaky salt and transfer to a wire rack.
Notes
4. Sourdough Discard Waffles
Light, crispy-edged waffles with that signature sourdough depth — this is brunch done properly. They’re everything a waffle should be and then some, and they come together faster than you’d think. Top with fruit, cream, or just a very generous pour of syrup.
Sourdough Discard Waffles
Golden, crispy-edged sourdough waffles with a light, airy interior and a subtle tang — the best possible use for your weekly discard and a weekend breakfast worth getting out of bed for.
Ingredients
- 1 cup sourdough starter or discard, room temperature (240g)
- 1¾ cups milk (420ml)
- 2 large eggs
- 4 tablespoons unsalted butter, melted (56g)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
- Preheat waffle iron fully according to manufacturer's instructions. Grease if needed.
- Whisk together sourdough starter, milk, eggs, melted butter, sugar, and vanilla until smooth.
- Sprinkle flour, baking soda, and salt over the wet mixture. Stir until just combined — do not overmix.
- Pour batter into the waffle iron. Cook for 4–5 minutes until deeply golden and crisp.
- Transfer to a wire rack — do not stack. Repeat with remaining batter.
- Serve hot with butter and maple syrup, fresh berries, or your favorite toppings.
Notes
5. Sourdough Pizza Dough
Pizza night just got a serious upgrade. This sourdough pizza dough is chewy, flavourful, and has that gorgeous blistered crust you only usually get at a proper pizzeria. It takes a little patience, but the result is so good you’ll never go back to store-bought again.
Sourdough Pizza
Chewy, blistered sourdough pizza crust with crispy edges and a depth of flavor that only slow fermentation can create — the pizza dough you'll make every time from here on out.
Ingredients
- 1 cup active sourdough starter (240g), bubbly and doubled
- ¾ cup warm water (180g)
- 2 tablespoons olive oil
- 1 teaspoon honey (optional)
- 3 cups bread flour (375g)
- 1½ teaspoons fine sea salt
Instructions
- Combine starter, water, olive oil, and honey. Add flour and salt and mix into a rough dough.
- Knead 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and rise 4–6 hours. For best flavor, refrigerate overnight.
- Divide into two balls. Rest 30 minutes before shaping.
- Preheat oven to 475–500°F with pizza stone or steel inside for at least 45–60 minutes.
- Stretch each dough ball by hand into a pizza round. Transfer to parchment or a peel.
- Add sauce, cheese, and toppings. Bake 10–15 minutes until crust is golden and cheese is bubbling.
- Brush crust edges with olive oil or garlic butter. Slice and serve immediately.
Notes
6. Sourdough Dinner Rolls
Soft, pillowy, and with just enough tang to make them interesting — these dinner rolls are the kind of thing that disappears from the table before the main course even arrives. Make them for a Sunday roast, bring them to a dinner party, or just eat them warm with butter straight from the oven. No judgement here.
Sourdough Dinner Rolls
Soft, golden, pull-apart dinner rolls made with active sourdough starter — pillowy and tender inside with a subtle depth of flavor that makes every meal feel a little more special.
Ingredients
For the Dough:
- 1 cup active sourdough starter (240g), bubbly and doubled
- 1 cup warm milk (240ml)
- 3 tablespoons unsalted butter, melted (42g)
- 2 tablespoons honey or sugar (30g)
- 3½–4 cups bread flour (440–500g)
- 1½ teaspoons fine sea salt (9g)
For Brushing:
- 2 tablespoons unsalted butter, melted
- Flaky salt or fresh parsley (optional)
Instructions
- Combine starter, warm milk, melted butter, and honey. Mix in flour and salt until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Place in a buttered bowl, cover, and let rise 4–6 hours until 50–75% larger.
- Divide into 12 pieces. Shape each into a tight, smooth ball.
- Arrange in a buttered 9x13 inch dish. Cover and let rise 2–3 hours until rolls are puffy and touching.
- Preheat oven to 375°F (190°C). Bake 20–25 minutes until deep golden.
- Brush immediately with melted butter. Add flaky salt or parsley if desired. Cool slightly and serve.
Notes
related articles to Sourdough Discard Recipes
- 24 Mediterranean Salads Packed With Bright Flavors, Crisp Veggies, and Zero Sad Bites
- 19 30-Minute Dinner Ideas for Nights When You Want Good Food Fast (and No Stress)
- 27 Spring Desserts That Taste Like the Season Finally Showed Up
