10+ Discard Sourdough Recipes to Help You Use Every Last Bit

Discard sourdough recipes help you use up that extra sourdough starter you’d probably toss. These recipes turn your discard into tasty baked goods and snacks, so you waste less and save a little cash.

You don’t need to be a pro baker to pull these off. The ideas are simple, creative, and honestly, just fun to try.

Using sourdough discard is a sneaky way to play with new flavors and textures in your kitchen. It’s not much extra work either.

Sweet or savory, there are plenty of easy ways to make your discard shine. For more inspiration, peek at these sourdough discard recipes.

1) Sourdough Discard Pancakes

Sourdough discard pancakes are one of the easiest ways to use up extra starter. They’re fluffy and have that little tang from the sourdough.

You can mix and cook them the same day or let the batter rest overnight for a deeper flavor. Either way works.

Usually, you’ll be done in under 15 minutes. You just need a few pantry basics.

They cook up golden brown and soft inside. Perfect for a lazy breakfast or maybe brunch if you’re feeling fancy.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter or oil

Cooking Instructions

1. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
2. Add sourdough discard, milk, egg, and melted butter. Stir until just combined.
3. Heat a skillet over medium heat (around 350°F / 175°C).
4. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2-3 minutes.
5. Flip and cook another 2 minutes until golden. Serve warm.

You’ll find more pancake tips at The Clever Carrot.

2) Sourdough Chocolate Chip Cookies

Sourdough discard in cookies? Trust me, it works. You get soft, chewy chocolate chip cookies with a gentle tang that balances the sweetness.

The dough usually calls for eggs, vanilla, and a mix of baking soda and powder. Sometimes folks brown the butter for a richer flavor.

You’ll get thick cookies with crisp edges and gooey middles. Bake at 350°F (175°C) for that just-right texture.

Ingredients

• 1 cup sourdough discard
• 1 cup brown sugar
• 1/2 cup butter (softened or brown butter)
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup chocolate chips

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar until smooth.
3. Add egg, vanilla, and sourdough discard. Mix well.
4. In a separate bowl, combine flour, baking soda, baking powder, and salt.
5. Slowly add dry ingredients to the wet.
6. Stir in chocolate chips.
7. Scoop dough onto a parchment-lined baking sheet.
8. Bake 10-12 minutes until the edges are golden and the centers look a bit soft.
9. Let them cool a few minutes before moving to a wire rack.

Give these a try when you want to use up discard. Full recipe at Little Spoon Farm.

3) Sourdough Pretzels

Sourdough pretzels are a snack I can never resist. They come out soft and chewy, just right for dipping or munching.

You roll the dough into ropes, cut or twist them, then give them a quick boil in baking soda water. That’s the secret for that classic pretzel texture.

After baking, brush with melted butter for extra flavor. Sprinkle salt or seeds before baking if you like a bit of crunch.

Ingredients

• About 1 cup sourdough discard
• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 tsp active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• Baking soda (for boiling)
• Melted butter (for brushing)

Cooking Instructions

1. Mix discard, yeast, sugar, warm water, and flour into dough.
2. Knead 5-7 minutes until smooth.
3. Let it rise for an hour.
4. Divide and roll dough into ropes, then shape as you like.
5. Boil in baking soda water for 30 seconds.
6. Bake at 425°F (220°C) for 12-15 minutes.
7. Brush with melted butter before serving.

You can find more details at This Jess.

4) Sourdough Pumpkin Scones

Sourdough pumpkin scones are a cozy treat, especially when fall rolls around. They’re soft, flaky, and the pumpkin flavor is just right.

Mix in some pumpkin puree and spices like cinnamon or nutmeg for that autumn vibe. If you’re feeling extra, drizzle a maple or sugar glaze on top.

Ingredients

• 100 g sourdough discard
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1/4 cup milk

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Mix flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
3. Cut in cold butter until crumbly.
4. Stir in sourdough discard and pumpkin puree.
5. Add milk gently to form dough.
6. On a floured surface, shape into a 1-inch thick circle.
7. Cut into 8 wedges and place on a baking sheet.
8. Bake 15-20 minutes until golden.
9. Cool a bit before glazing or eating.

If you want more details, check out Sourdough Brandon.

5) Sourdough Pie Crust

Sourdough discard makes a surprisingly flaky, buttery pie crust. Works for both sweet and savory pies, and you get a little tang that’s just different enough.

You only need flour, butter, discard, and salt. Mix, chill, roll, and you’re ready to bake.

Try it for galettes, tarts, or even homemade pop tarts if you’re feeling adventurous.

Ingredients:

• 1 cup (120g) all-purpose flour
• 1/4 tsp salt
• 1/2 cup (113g) cold unsalted butter, cubed
• 1/4 cup (60g) sourdough discard
• 2-3 tbsp cold water

Cooking Instructions:

1. Mix flour and salt.
2. Cut in cold butter until crumbly.
3. Stir in sourdough discard.
4. Add cold water, a tablespoon at a time, until dough forms.
5. Shape into a ball, flatten, wrap, and chill for 30 minutes.
6. Roll out and use for your pie.
7. Bake as your pie recipe says, usually around 375°F (190°C).

Find more at Little Spoon Farm.

6) Sourdough Banana Bread

Sourdough banana bread is a personal favorite for using up discard and old bananas. It’s moist for days and has a gentle tang that plays well with the banana.

You can mix it by hand, and it bakes up without much fuss. No need for fancy ingredients—just basics from your kitchen.

Ingredients

• 1/2 cup sourdough starter discard
• 3 ripe bananas, mashed
• 1/2 cup melted butter
• 1 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix discard, bananas, melted butter, sugar, and eggs.
3. In another bowl, combine flour, baking soda, and salt.
4. Stir dry ingredients into wet until just mixed.
5. Pour into a greased loaf pan.
6. Bake 50-60 minutes until a toothpick comes out clean.
7. Cool before slicing.

For the full scoop, see Little Spoon Farm’s recipe.

7) Sourdough Granola

Sourdough granola is a clever way to use discard and get a crunchy snack. The tang is subtle, and you can mix in oats, nuts, seeds, a sweetener, and a bit of oil.

Bake it until golden and crunchy. Eat it for breakfast, or just snack on it whenever.

Toss in some dried fruit after baking if you like. Works with active starter or discard—just spread it out on the baking sheet for even baking.

Ingredients

• 1/3 cup (76g) sourdough starter or discard
• 3 cups (270g) rolled oats
• 1/4 cup (60ml) maple syrup or honey
• 2 tablespoons (30ml) coconut oil or vegetable oil
• 1/2 cup (60g) nuts (any kind)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• Pinch of salt

Cooking Instructions

1. Preheat the oven to 325°F (163°C).
2. In a large bowl, mix the sourdough starter, maple syrup, oil, and vanilla.
3. Stir in oats, nuts, cinnamon, and salt. Make sure everything gets coated.
4. Spread the mixture out on a parchment-lined baking sheet.
5. Bake for 25-30 minutes. Stir halfway through so it cooks evenly.
6. Let it cool completely before tossing in dried fruit or storing.

8) Sourdough Pop Tarts

Sourdough discard works magic in pop tarts, giving the crust a tangy bite and extra flakiness. You can fill these with jam, applesauce, or whatever sweet spread you’re craving.

The dough feels soft but doesn’t fall apart in the oven. Before baking, brush the tops with egg wash for that golden finish.

Bake at 350°F (175°C) for about 30 minutes. Once they turn golden brown, let them cool a bit before digging in. These make a playful breakfast or snack—honestly, they disappear fast.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/4 cup sugar
• 1/4 cup milk
• 1 egg (for egg wash)
• Jam or fruit filling of your choice

Cooking Instructions

1. Combine sourdough discard, flour, sugar, and cold butter. Work it together until it looks crumbly.
2. Add milk and knead it into a dough. Chill for about 30 minutes.
3. Roll out the dough and cut it into rectangles.
4. Spoon jam onto half the rectangles.
5. Cover with the rest of the dough pieces and seal the edges.
6. Brush the tops with beaten egg.
7. Bake at 350°F (175°C) for 30 minutes, or until they’re golden brown.
8. Let them cool off before serving.

9) Sourdough Blondies

Sourdough discard in blondies? Absolutely worth a try. These bars come out chewy and gooey, with a little tang that keeps things interesting.

I love tossing in chocolate chips or toffee bits for that extra hit of flavor. Butter and brown sugar bring the classic blondie taste, but the sourdough gives it a twist.

If you want to see more versions, check out Amy Bakes Bread or Farmhouse on Boone. There’s no shortage of ways to riff on this treat.

Ingredients

• 1 cup (120 g) all-purpose flour
• ¼ cup (50 g) sourdough discard
• 1 cup (200 g) light brown sugar
• 8 tablespoons (113 g) butter, melted
• ½ cup chocolate chips or toffee bits
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• Pinch of salt

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the melted butter and brown sugar.
3. Stir in sourdough discard and vanilla extract.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Add the dry ingredients to the wet ones. Don’t overmix—just combine.
6. Fold in the chocolate chips or toffee bits.
7. Pour the batter into a greased 8×8-inch pan.
8. Bake for 25-30 minutes. A toothpick should come out with a few moist crumbs.
9. Let them cool before you cut into squares.

10) Sourdough Pizza Crust

So, sourdough discard in pizza crust? It’s honestly a clever way to cut down on waste and sneak in extra flavor.

The tang from the starter wakes up your pizza, and you don’t even need extra yeast.

You can whip up the dough fast and still get that crispy, satisfying crust.

Thin or thick, this dough’s up for it.

Just spread it out, toss on whatever toppings you’re craving, and bake away.

If you’re into a crunchier base, try using a cast iron skillet.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• ½ cup water
• 1 tbsp olive oil
• ½ tsp salt

Cooking Instructions:

1. Mix sourdough discard, flour, water, olive oil, and salt in a bowl.
2. Knead until the dough feels smooth. Let it rest for 20 minutes.
3. Preheat your oven to 475°F (245°C).
4. Spread the dough on a pizza pan or into a cast iron skillet.
5. Add your favorite toppings.
6. Bake for 12-15 minutes, or until the crust turns golden.