10+ Sourdough Discard Recipes to Make Delicious Use of Leftover Starter

When you bake with sourdough, you almost always end up with extra starter—discard. Instead of tossing it, why not turn that discard into something tasty?

Sourdough discard recipes help you cut down on waste and enjoy treats using what you already have.

Using sourdough discard is simple and honestly kind of fun. It opens up options way beyond just bread.

You can whip up snacks, breakfast foods, or even desserts that highlight the tangy flavor of sourdough. Here are some easy ways to use your discard in the kitchen—let’s get into it.

1) Sourdough Discard Pancakes

You can make pancakes with sourdough discard that are fluffy and just a bit tangy. They’re quick to mix and cook, which is great if you’re hungry.

The batter uses everyday ingredients you probably already have. Just cook them on a griddle or frying pan until they’re golden.

Try these pancakes for a cozy breakfast. They don’t take much effort but taste fantastic and use up your discard in no time.

Ingredients:

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

Cooking Instructions:

1. Mix all ingredients in a bowl until smooth.
2. Heat a nonstick pan or griddle over medium heat (about 350°F / 175°C).
3. Pour 1/4 cup batter for each pancake onto the pan.
4. Cook until bubbles form on top, about 2-3 minutes.
5. Flip and cook another 2 minutes until golden.
6. Serve warm with your favorite toppings.

For more tips, check out quick sourdough discard pancakes.

2) Sourdough Discard Pizza Crust

Sourdough discard makes a fantastic pizza crust—no extra yeast needed. The wild yeast in the discard gives the dough a nice tang.

This pizza dough comes together fast. You just need flour, discard, salt, and water.

Some recipes don’t even ask you to knead or wait for the dough to rise. Perfect for when you want pizza, like, now.

The crust gets crisp in the oven and tastes great with your favorite toppings.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup water
• 1 tablespoon olive oil

Cooking Instructions:

1. Mix sourdough discard, flour, salt, and water in a bowl until combined.
2. Add olive oil and knead briefly until smooth.
3. Roll out dough on a floured surface to your desired thickness.
4. Preheat oven to 450°F (230°C).
5. Bake the crust for 10-12 minutes or until golden.
6. Add toppings and bake for another 8-10 minutes.

For more tips, check quick sourdough discard pizza dough recipes here.

3) Sourdough Chocolate Chip Cookies

Turn your sourdough discard into soft, chewy chocolate chip cookies. The tangy starter pairs surprisingly well with sweet chocolate.

The dough calls for butter, sugar, eggs, and of course, discard. Toss in chocolate chips—maybe even brown butter if you’re feeling fancy.

Bake until the edges are crisp and the centers are gooey. These cookies are perfect fresh from the oven or saved for later.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup white granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 3/4 cup sourdough discard
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups chocolate chips

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Cream the butter and sugars until light and fluffy.
3. Beat in eggs and sourdough discard until combined.
4. Mix in flour, baking soda, and salt.
5. Stir in chocolate chips.
6. Drop spoonfuls of dough onto a baking sheet.
7. Bake for 10-12 minutes until edges are golden.
8. Let cool before enjoying.

For more details, check sourdough chocolate chip cookie recipes like this one at Farmhouse on Boone.

4) Sourdough Banana Bread

Sourdough discard gives banana bread a gentle tang and helps keep it moist. It’s a smart way to use up both old bananas and leftover starter.

You don’t need many ingredients, and prep is quick. Feel free to add nuts or a bit of lemon zest if you’re feeling creative.

The smell while it bakes? Absolutely unbeatable.

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
• Optional: 1/2 cup chopped walnuts or lemon zest

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix mashed bananas, sourdough discard, melted butter, and sugar.
3. Beat in eggs until combined.
4. Stir in flour and baking soda until just mixed. Add nuts or zest if using.
5. Pour batter into a greased loaf pan.
6. Bake 50-60 minutes or until a toothpick comes out clean.
7. Let cool before slicing.

5) Sourdough Waffles

Sourdough waffles are one of the best ways to use up discard in my opinion. They’re light and fluffy, with a little tang.

You can make them quickly—no need to wait for the batter to rise. Just mix discard with eggs, milk, sugar, and oil or butter.

Cook in your waffle maker until golden. Add cinnamon, vanilla, or honey if you want to switch things up.

Serve with syrup, fruit, or yogurt. Breakfast, brunch, or honestly, whenever.

Ingredients

• 1 cup sourdough discard
• 1 cup milk
• 1 large egg
• 2 tablespoons sugar
• 2 tablespoons oil or melted butter
• 1/2 teaspoon salt
• Optional: cinnamon or vanilla extract

Cooking Instructions

1. Preheat waffle maker to medium-high heat (about 375°F / 190°C).
2. In a bowl, mix sourdough discard, milk, egg, sugar, oil, and salt until smooth.
3. Pour batter onto waffle maker and cook for 3-5 minutes, until golden and crisp.
4. Remove waffles carefully and serve warm.
5. Repeat with remaining batter.

6) Sourdough Cinnamon Rolls

You can turn sourdough discard into soft, flavorful cinnamon rolls. The discard gives the dough a gentle tang and makes it really tender.

After rolling out the dough, just spread butter and cinnamon sugar, then roll it up. Bake until golden, and finish with a creamy icing.

These rolls are great for breakfast or a snack. You probably have all the ingredients on hand.

No need for a long rise—discard speeds things up.

Ingredients

• 1 cup sourdough discard
• 2 ½ cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• ¾ cup cold butter, grated or cubed
• 1 cup milk

Filling

• ½ cup butter, softened
• ½ cup brown sugar
• 2 tablespoons cinnamon

Icing

• 4 oz cream cheese
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix sourdough discard, flour, sugar, salt, and baking powder.
3. Cut in cold butter until crumbly.
4. Add milk and stir into a soft dough.
5. Roll dough into a rectangle.
6. Spread softened butter, then sprinkle brown sugar and cinnamon.
7. Roll dough into a log and cut into slices.
8. Place rolls in a greased pan.
9. Bake for 25-30 minutes until golden.
10. Beat cream cheese, powdered sugar, and vanilla for icing.
11. Spread icing over warm rolls before serving.

You can find more details in this sourdough discard cinnamon rolls recipe.

7) Sourdough Crepes

Sourdough crepes are a clever way to use up discard. They’re thin and light, with crispy edges and a gentle tang.

Make them sweet with fruit or savory with cheese and veggies. The batter mixes up fast with eggs, milk, and discard.

Let it rest for the best texture. Cook on a hot pan until the edges are crisp and the surface looks dry.

Crepes work for breakfast or a simple dinner. The mild sourdough flavor really sets them apart.

Ingredients

• 200g sourdough discard
• 2 large eggs
• 1 cup milk (240ml)
• 2 tablespoons melted butter
• 1 tablespoon sugar (optional)
• A pinch of salt

Cooking Instructions

1. Whisk eggs, milk, and sourdough discard until smooth.
2. Stir in melted butter, sugar, and salt.
3. Let the batter rest for 20-30 minutes.
4. Heat a non-stick pan over medium heat (about 350°F / 175°C).
5. Pour a small amount of batter, swirl to cover the pan thinly.
6. Cook for 1-2 minutes until edges are crispy, then flip and cook 30 seconds more.
7. Repeat with remaining batter. Serve warm.

8) Sourdough Blondies

Sourdough blondies are such a clever way to use up sourdough discard. They’re chewy and gooey, with just a hint of tang from the starter.

Toss in some chocolate chips or toffee bits if you’re feeling indulgent. Honestly, you can’t really go wrong.

You only need basics like butter, brown sugar, flour, and that trusty discard. The blondies bake up with a crackly top and a soft, rich center.

The sourdough gives the sweetness a subtle depth that’s hard to describe—but it’s good. I like to swap in nuts or white chocolate sometimes, just to mix things up.

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 teaspoon baking powder
• 1 teaspoon vanilla extract
• ½ cup chocolate chips or toffee bits (optional)
• Pinch of salt

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix melted butter and brown sugar in a bowl until smooth.
3. Stir in the sourdough discard and vanilla.
4. Add flour, baking powder, and salt. Mix just until everything comes together.
5. Fold in chocolate chips or toffee bits if you want.
6. Pour the batter into a greased 8×8 inch pan.
7. Bake for 25-30 minutes, until the top crackles and a toothpick comes out with a few crumbs.
8. Let them cool before you cut into squares.

For more details, check this easy sourdough discard blondies recipe.

9) Sourdough Pretzels

Sourdough discard pretzels are such a satisfying way to use up extra starter. They bake up soft and chewy—ideal for snacking.

You don’t even need an active starter here, just some discard from your jar. The dough might need a little extra time to rise, but it’s straightforward.

Shape them into classic pretzels or go for bite-sized pieces if you’re in a hurry. However you shape them, they’ll come out golden brown with a nice, salty crust.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 cup warm water
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp instant yeast
• Baking soda for boiling
• Coarse salt for topping

Cooking Instructions

1. Mix flour, sugar, salt, and yeast in a large bowl.
2. Add the discard and warm water, then knead until you have a dough.
3. Let the dough rise for 1-2 hours, until it doubles.
4. Preheat oven to 425°F (220°C).
5. Shape the dough into pretzels or little bites.
6. Boil water with baking soda, and give each pretzel a 30-second dip.
7. Place them on a baking sheet and sprinkle with coarse salt.
8. Bake for 12-15 minutes, until they’re golden brown.

10) Sourdough Pie Crust

Sourdough discard makes a surprisingly flaky, tender pie crust. The tang from the sourdough gives pies—sweet or savory—a little boost in flavor.

You don’t have to wait for this dough to rise, so it’s ready to go when you are. The buttery texture works especially well with fruit fillings or roasted veggies.

If you love homemade crusts, this one’s simple and helps cut down on food waste. Use it for pies, galettes, or even pop tarts if you’re feeling fancy.

Just roll it out, fill it up, and bake. That’s pretty much it.

Ingredients:

• 1 cup sourdough discard
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 2-4 tbsp ice water

Cooking Instructions:

1. Mix the flour and salt in a bowl.
2. Cut in the cold butter until the mixture looks like coarse crumbs.
3. Add the sourdough discard and stir it together.
4. Pour in ice water, a tablespoon at a time, until the dough just holds together.
5. Shape the dough into a disk, wrap it up, and chill for half an hour.
6. Roll out the dough on a floured counter and use however you want.
7. Bake at 375°F (190°C) until golden—usually 40 to 45 minutes.

If you want a deeper dive, here’s a flaky sourdough pie crust recipe.