24 Delicious Sourdough Discard Recipes No Yeast Needed

Ever find yourself staring at that jar of sourdough discard, wondering how to put it to good use without reaching for the yeast? You’re not alone! From crispy crackers to fluffy pancakes, our roundup of 24 Delicious Sourdough Discard Recipes is here to transform your leftover starter into mouthwatering meals and treats. No yeast needed—just your creativity and appetite. Let’s dive in and discover your next kitchen adventure!

Sourdough Discard Pancakes

Never let that sourdough discard go to waste—transform it into fluffy, tangy pancakes that’ll steal the breakfast show. **Mix**, **flip**, **devour**—it’s that simple.

Ingredients

• 1 cup sourdough discard (straight from the fridge is fine)
• 1 egg (give it a quick whisk)
• 2 tbsp sugar (because sweet mornings are the best)
• A splash of vanilla extract (for that cozy vibe)
• 1/2 cup milk (any kind you’ve got)
• 1 tbsp melted butter (plus extra for the pan)
• 1/2 tsp baking soda (the fluff maker)
• A pinch of salt (balance is key)

Instructions

1. **Whisk** the egg, sugar, vanilla, and milk in a bowl until it’s all friends.
2. **Stir** in the sourdough discard and melted butter—don’t overmix, lumps are welcome here.
3. **Sprinkle** the baking soda and salt over the top, then gently fold them in. Watch the batter puff up slightly—that’s the magic starting.
4. **Heat** a non-stick pan over medium-low heat (about 325°F if you’re using a thermometer) and melt a tiny bit of butter.
5. **Pour** 1/4 cup of batter for each pancake. Wait for bubbles to pop on the surface and edges to look set, about 2-3 minutes, then **flip**.
6. **Cook** for another 1-2 minutes until golden and cooked through. No peek-a-boo—let them do their thing.
7. **Repeat** with the remaining batter, adding more butter to the pan as needed.

Rustic yet refined, these pancakes boast a slight chew and a tangy kick. **Stack** them high with fresh berries and a drizzle of maple syrup, or go savory with a fried egg on top—your move.

Sourdough Discard Waffles

Forget tossing that sourdough discard—transform it into crispy, golden waffles that’ll steal the breakfast show. These bad boys are effortlessly delicious and a genius way to reduce waste.

Ingredients

• 1 cup of sourdough discard (straight from the fridge is fine)
• 1 cup of all-purpose flour
• 1 tbsp of sugar
• 1/2 tsp of salt
• 1 tsp of baking soda
• 2 eggs, beaten
• 1/4 cup of melted butter
• 1 cup of milk (a splash more if the batter’s too thick)

Instructions

1. Preheat your waffle iron to 375°F—this ensures a crispy exterior.
2. In a large bowl, whisk together the sourdough discard, flour, sugar, salt, and baking soda. Tip: If your discard is super thick, loosen it with a bit of milk before adding.
3. Stir in the beaten eggs, melted butter, and milk until just combined. Lumps are okay; overmixing makes tough waffles.
4. Pour 1/2 cup of batter onto the hot waffle iron, close, and cook for 4-5 minutes until deeply golden. Tip: No peeking—steam escape leads to less fluff.
5. Repeat with remaining batter, keeping finished waffles warm in a 200°F oven. Tip: For extra crispiness, place them directly on the oven rack.

Ready to dive in? These waffles boast a tangy kick with a satisfying crunch—perfect stacked high with maple syrup or topped with whipped cream and berries for a next-level treat.

Sourdough Discard Crackers

Never let that sourdough discard go to waste again—transform it into crispy, golden crackers with just a few pantry staples. These crackers are your snack game changer, ready in under 30 minutes.

Ingredients

• 1 cup sourdough discard
• 2 tbsp olive oil
• a couple of pinches of sea salt
• a splash of water (if needed)
• your favorite herbs or spices (optional, for extra flavor)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix the sourdough discard with olive oil until it’s smooth. Tip: If the mixture feels too thick, add a splash of water to loosen it up.
3. Spread the mixture thinly on the prepared baking sheet. Tip: Use a spatula or the back of a spoon for an even layer—this ensures uniform crispiness.
4. Sprinkle sea salt and any optional herbs or spices over the top.
5. Bake for 20-25 minutes, or until the edges are golden and the center is crisp. Tip: Keep an eye on them after 15 minutes to prevent burning.
6. Let the crackers cool on the baking sheet for 5 minutes, then break them into pieces.

Perfectly crunchy with a tangy kick, these crackers are begging to be paired with your favorite dip or cheese. Pack them for picnics or enjoy as a midnight snack—they’re versatile and utterly addictive.

Sourdough Discard Flatbread

Let’s turn that sourdough discard into something epic—crispy, chewy flatbread ready in minutes.

Ingredients

• 1 cup sourdough discard
• A splash of olive oil
• A couple of pinches of salt
• 1/2 tsp garlic powder (because why not?)

Instructions

1. Preheat your skillet over medium heat—no oil yet, just let it get hot.
2. While the skillet heats, mix the sourdough discard with a splash of olive oil, a couple of pinches of salt, and 1/2 tsp garlic powder in a bowl. Tip: The dough should be pourable but not too runny.
3. Drizzle a bit of olive oil into the hot skillet, just enough to coat the bottom.
4. Pour the batter into the skillet, tilting it to spread the batter evenly. Tip: Thinner batter makes crispier flatbread.
5. Cook for about 3 minutes until the edges start to lift and the bottom is golden. Tip: Peek underneath with a spatula to check the color.
6. Flip the flatbread and cook for another 2-3 minutes until both sides are golden and crispy.

Munch on this flatbread warm, topped with avocado or dipped in hummus. The garlic powder gives it a subtle kick, and the texture? Crispy outside, slightly chewy inside—perfection.

Sourdough Discard Pizza Dough

Make your sourdough discard the star of the show with this effortlessly crispy pizza dough. No waste, all taste—let’s turn that tangy starter into your new pizza night MVP.

Ingredients

• 1 cup of sourdough discard (the unfed kind, straight from the fridge)
• 2 cups of all-purpose flour (plus a little extra for dusting)
• 1 tsp of salt (the fine stuff, not the chunky sea salt)
• 1 tbsp of olive oil (a glug, really)
• 1/2 cup of warm water (think baby bath temp, around 110°F)

Instructions

1. In a big bowl, mix the sourdough discard, flour, and salt like you mean it.
2. Pour in the warm water and olive oil, then stir until it’s shaggy. Tip: If it’s too sticky, add a sprinkle more flour.
3. Knead on a floured surface for about 5 minutes until smooth. Tip: Windowpane test it—stretch a piece; if it’s see-through without tearing, you’re golden.
4. Cover with a damp towel and let it chill for 30 minutes. No peeking!
5. Preheat your oven to 475°F with a pizza stone or upside-down baking sheet inside. Tip: This mimics a pizza oven’s floor for that crisp bottom.
6. Roll or stretch the dough on parchment to your desired thickness. Thinner = crispier, thicker = chewier.
7. Top it, slide it onto the hot stone/sheet, and bake for 12-15 minutes until the edges are golden and the cheese is bubbly.

Who knew discard could taste this good? The crust is tangy with a perfect chew, and the edges crisp up like a dream. Try it with a drizzle of hot honey for a sweet heat kick.

Sourdough Discard Biscuits

Yes, you heard it right—transform that sourdough discard into fluffy, golden biscuits with just a few pantry staples. No fancy skills needed, just a craving for something deliciously homemade.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1/2 cup of cold butter, cubed
• 1 cup of sourdough discard
• A splash of milk (about 1/4 cup)

Instructions

1. Preheat your oven to 425°F—this ensures a crispy bottom and fluffy interior.
2. In a large bowl, whisk together the flour, baking powder, and salt. Tip: Sifting the flour can make your biscuits even lighter.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Cold butter is key for flaky layers.
4. Stir in the sourdough discard and just enough milk to bring the dough together. Don’t overmix—it’s okay if it’s a bit shaggy.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold it over itself a couple of times for extra layers.
6. Cut out biscuits using a round cutter or a glass. Press straight down—no twisting—to help them rise evenly.
7. Place on a baking sheet and bake for 15-18 minutes, or until golden brown on top. Tip: Brushing with melted butter right out of the oven adds a glossy finish.

Absolutely irresistible when warm, these biscuits boast a tangy depth from the sourdough, with buttery, flaky layers that pull apart effortlessly. Serve them split with a dollop of jam or as the base for a breakfast sandwich—either way, they’re a game-changer.

Sourdough Discard Muffins

Yield those sourdough discard blues into something delicious with these easy-peasy muffins. Perfect for breakfast or a snack, they’re a game-changer for your discard routine.

Ingredients

• 1 cup of sourdough discard (the star of the show)
• 1 cup of all-purpose flour (keep it simple)
• 1/2 cup of sugar (sweeten the deal)
• 1/4 cup of melted butter (for that rich touch)
• 1 egg (bind it all together)
• 1 tsp of vanilla extract (a dash of flavor)
• 1/2 tsp of baking soda (get that rise)
• A pinch of salt (balance is key)
• A splash of milk (to loosen up the batter)

Instructions

1. Preheat your oven to 375°F (no guessing, just set it).
2. Grab a bowl, mix the sourdough discard, flour, sugar, and salt like you mean it.
3. In another bowl, whisk the egg, melted butter, vanilla, and milk until they’re best friends.
4. Combine the wet and dry ingredients with a gentle fold—no overmixing, or you’ll toughen them up.
5. Stir in the baking soda last, watching the batter puff up slightly (magic in action).
6. Line a muffin tin with papers or grease it well, then divide the batter evenly among the cups.
7. Bake for 20-25 minutes, until they’re golden and a toothpick comes out clean (patience pays off).
8. Let them cool for a bit before diving in—trust me, it’s worth the wait.

Zesty and tender, these muffins have a slight tang from the discard, balanced by the sweetness. Serve them warm with a smear of butter or jam for an extra treat.

Sourdough Discard Banana Bread

Perfect for those ‘what do I do with this sourdough discard?’ moments, this banana bread turns your kitchen scraps into a moist, tangy masterpiece. No fancy skills needed—just ripe bananas and that jar of discard sitting in your fridge.

Ingredients

• 1 cup of sourdough discard (the unfed kind)
• 3 overripe bananas (the spottier, the better)
• 1/2 cup of melted butter (because everything’s better with butter)
• 3/4 cup of brown sugar (for that deep, caramel vibe)
• 2 eggs (room temp, please)
• 1 tsp of vanilla extract (a splash of liquid gold)
• 1 1/2 cups of all-purpose flour (the trusty kind)
• 1 tsp of baking soda (the magic riser)
• A pinch of salt (just a tiny one)

Instructions

1. Preheat your oven to 350°F and grease a loaf pan like it’s going out of style.
2. In a big bowl, mash those bananas until they’re basically liquid. No chunks allowed.
3. Stir in the melted butter, brown sugar, eggs, and vanilla. Mix it like you mean it.
4. Fold in the sourdough discard gently—no overmixing, or you’ll regret it.
5. Sprinkle in the flour, baking soda, and salt. Stir just until combined; lumps are your friends here.
6. Pour the batter into your greased pan and smooth the top. A little unevenness adds character.
7. Bake for 50-60 minutes. Start checking at 50—a toothpick should come out clean, not wet.
8. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key.

Absolutely bursting with banana flavor and that signature sourdough tang, this bread is a game-changer. Toast a slice and slather it with peanut butter for the ultimate snack hack.

Sourdough Discard Cinnamon Rolls

Alright, let’s turn that sourdough discard into something epic—cinnamon rolls that’ll make your kitchen smell like a bakery at sunrise.

Ingredients

• 1 cup of sourdough discard (the tangier, the better)
• 3 cups of all-purpose flour (plus a little extra for dusting)
• 1/2 cup of milk (whole milk for extra richness)
• 1/4 cup of melted butter (go ahead, make it a heaping 1/4 cup)
• 1/3 cup of sugar (because sweet is the name of the game)
• 1 tsp of salt (just a pinch to balance the sweet)
• 1 tbsp of cinnamon (don’t skimp—this is the star)
• A splash of vanilla extract (because why not?)
• 1 egg (for that golden, glossy finish)

Instructions

1. In a large bowl, mix the sourdough discard, flour, milk, melted butter, sugar, and salt until a shaggy dough forms. Tip: If it’s too sticky, add a tablespoon of flour at a time until manageable.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Let it rest for 30 minutes—this relaxes the gluten, making it easier to roll out.
3. Roll the dough into a 12×18 inch rectangle. Sprinkle evenly with cinnamon and a little extra sugar if you’re feeling fancy. Tip: Use a rolling pin to press the cinnamon into the dough so it doesn’t fall out when rolling.
4. Roll the dough tightly from the long side, then cut into 12 even pieces with a sharp knife. Tip: Dental floss works wonders for clean cuts without squishing the rolls.
5. Place the rolls in a greased 9×13 inch baking dish, cover, and let rise until puffy, about 1-2 hours depending on your kitchen’s warmth.
6. Preheat your oven to 375°F. Brush the tops with beaten egg for that glossy finish, then bake for 25-30 minutes until golden brown.

Here’s the deal: these rolls are fluffy with a slight tang, packed with cinnamon spice, and best served warm with a drizzle of cream cheese frosting. Hack: Toast leftovers the next day for a crispy treat.

Sourdough Discard Pretzels

Bake your way to snack heaven with these sourdough discard pretzels—twisty, salty, and utterly addictive. No fancy skills needed, just your hands and a craving for something delicious.

Ingredients

• 1 cup of sourdough discard (the unfed kind, straight from the fridge)
• 2 cups of all-purpose flour (plus a little extra for dusting)
• 1 tbsp of sugar (because even pretzels need a sweet touch)
• 1 tsp of salt (plus more for sprinkling)
• 1/2 cup of warm water (just enough to get things sticky)
• 1 tbsp of baking soda (for that classic pretzel bath)
• A splash of olive oil (to keep things from sticking)
• 1 egg (beaten, for that golden shine)

Instructions

1. Mix the sourdough discard, flour, sugar, and salt in a big bowl. Slowly add warm water until a dough forms. Tip: If it’s too sticky, add a bit more flour.
2. Knead the dough on a floured surface for about 5 minutes until it’s smooth. Let it rest for 30 minutes—it’s doing the hard work for you.
3. Preheat your oven to 425°F and line a baking sheet with parchment paper. Brush it lightly with olive oil.
4. Divide the dough into 8 equal pieces. Roll each into a long rope and twist into a pretzel shape. Tip: Wet your hands a bit to prevent sticking.
5. Bring a pot of water to a boil and add the baking soda. Boil each pretzel for 30 seconds, then place on the baking sheet. Tip: This gives them that chewy crust.
6. Brush each pretzel with beaten egg and sprinkle with salt. Bake for 12-15 minutes until deep golden brown.

Now you’ve got pretzels with a crisp outside, soft inside, and that tangy sourdough kick. Serve them warm with mustard or go wild with a cheese dip for the ultimate snack attack.

Sourdough Discard Focaccia

Never let that sourdough discard go to waste—transform it into a golden, bubbly focaccia that’s begging for your favorite toppings. This no-fuss recipe turns your discard into a showstopper with minimal effort.

Ingredients

• 1 cup of sourdough discard
• 2 cups of all-purpose flour
• 1 tsp of salt
• 1 tbsp of sugar
• 1 packet of instant yeast
• A splash of olive oil
• A couple of cups of warm water
• Your favorite herbs for topping

Instructions

1. In a large bowl, mix the sourdough discard, flour, salt, sugar, and yeast until just combined.
2. Gradually add warm water until the dough comes together—it should be sticky but manageable.
3. Cover the bowl with a damp towel and let it rise in a warm spot for about 4 hours, or until doubled in size.
4. Preheat your oven to 425°F and drizzle a baking sheet with olive oil.
5. Transfer the dough to the prepared sheet, stretching it to fit. Dimple the surface with your fingers.
6. Drizzle more olive oil over the top and sprinkle with your chosen herbs.
7. Bake for 20-25 minutes, until the focaccia is golden and crisp on the edges.

Here’s the deal: this focaccia is crispy on the outside, pillowy inside, and totally customizable. Tear into it warm, or use it as the base for a next-level sandwich.

Sourdough Discard Cornbread

Viral-worthy and utterly delicious, this sourdough discard cornbread is your new go-to for using up that starter. No fuss, all flavor—let’s bake.

Ingredients

• 1 cup of sourdough discard (the star of the show)
• 1 cup of cornmeal (for that classic crunch)
• 1 cup of all-purpose flour (to keep things light)
• 1/4 cup of sugar (just a touch of sweet)
• 1 tbsp of baking powder (the lift you need)
• 1/2 tsp of salt (balances it all out)
• 1 cup of milk (a splash of creamy goodness)
• 1/4 cup of melted butter (for richness)
• 1 egg (binds it all together)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Grab a large bowl and whisk together the sourdough discard, cornmeal, flour, sugar, baking powder, and salt. Tip: Sift the dry ingredients to avoid lumps.
3. In another bowl, beat the milk, melted butter, and egg until smooth. Tip: Use room temperature ingredients for a smoother mix.
4. Pour the wet ingredients into the dry and stir until just combined. Tip: Don’t overmix—it’s okay if there are a few lumps.
5. Pour the batter into a greased 8-inch square baking pan and smooth the top.
6. Bake for 25 minutes or until the edges are golden and a toothpick comes out clean.

Delightfully crisp on the outside, tender inside, this cornbread is a dream. Serve it warm with a drizzle of honey or alongside a bowl of chili for the ultimate comfort meal.

Sourdough Discard Scones

Viral recipes don’t always need fancy ingredients—sometimes, it’s all about the technique. These sourdough discard scones are your secret weapon for a zero-waste, flavor-packed breakfast.

Ingredients

• 2 cups of all-purpose flour
• 1/4 cup of sugar
• 1/2 tsp of salt
• 1 tbsp of baking powder
• 1/2 cup of cold butter, cubed
• 1 cup of sourdough discard
• A splash of heavy cream
• A couple of tbsp of turbinado sugar for sprinkling

Instructions

1. Preheat your oven to 425°F—this high heat is key for that perfect rise.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
3. Cut in the cold butter until the mixture looks like coarse crumbs. Pro tip: Use your fingers for a more even texture.
4. Stir in the sourdough discard until just combined. Overmixing? Big no-no for tender scones.
5. Turn the dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
6. Brush the tops with heavy cream and sprinkle with turbinado sugar for that irresistible crunch.
7. Bake for 15-18 minutes until golden brown. Watch closely—oven temps can vary.

Zesty with a hint of tang, these scones boast a crispy exterior and fluffy interior. Serve warm with a dollop of clotted cream and your favorite jam for a next-level treat.

Sourdough Discard Crepes

Spice up your morning routine with these effortlessly chic sourdough discard crepes—zero waste, maximum flavor, and totally Insta-worthy.

Ingredients

• 1 cup sourdough discard (the unfed kind, straight from your fridge)
• 2 eggs (give ’em a quick whisk)
• A splash of whole milk (about 1/2 cup)
• A couple of tbsp melted butter (plus extra for the pan)
• A pinch of salt (because flavor)
• 1 tbsp sugar (optional, for a hint of sweetness)

Instructions

1. Grab a medium bowl. Toss in the sourdough discard, eggs, milk, melted butter, salt, and sugar if using. Whisk until smooth—no lumps allowed.
2. Heat a non-stick skillet over medium heat. Brush with a tiny bit of butter. Pro tip: Too much butter makes the crepes greasy.
3. Pour 1/4 cup batter into the center of the skillet. Immediately tilt the pan in a circular motion to spread the batter thin. Cook for about 2 minutes until the edges lift easily.
4. Flip the crepe with a spatula. Cook for another 1-2 minutes until golden. Repeat with remaining batter, stacking crepes on a plate as you go.
5. Keep the skillet at a consistent medium heat. Too hot, and the crepes will brown too fast; too low, and they’ll stick.

Light, lacy, and with a subtle tang, these crepes are your blank canvas. Fold them around fresh berries, drizzle with honey, or go savory with ham and cheese for a next-level brunch.

Sourdough Discard Donuts

Let’s turn that sourdough discard into something epic—Sourdough Discard Donuts that are crispy outside, fluffy inside, and totally Instagram-worthy.

Ingredients

• 1 cup sourdough discard (straight from the fridge is fine)
• 1/2 cup all-purpose flour (plus a lil’ extra for dusting)
• 1/4 cup sugar (because sweet is life)
• 1 egg (the glue that holds it all together)
• A splash of vanilla extract (for that cozy vibe)
• 1/2 tsp baking soda (the puff master)
• A pinch of salt (to balance the sweet)
• Oil for frying (enough to fill your pot about 2 inches deep)
• Powdered sugar or cinnamon sugar for coating (go wild)

Instructions

1. In a bowl, mix sourdough discard, flour, sugar, egg, vanilla, baking soda, and salt until just combined. Tip: Don’t overmix—lumps are okay!
2. Heat oil in a deep pot to 350°F. Use a thermometer to keep it steady.
3. While oil heats, dust your hands and a surface with flour, then pat the dough into a 1/2-inch thick rectangle. Tip: Wet your hands to prevent sticking.
4. Cut out donuts using a round cutter (or a glass) and a smaller one for holes. Re-roll scraps once.
5. Fry donuts in batches, about 1 minute per side, until golden. Tip: Don’t crowd the pot—they need space to puff.
6. Drain on paper towels, then toss in powdered sugar or cinnamon sugar while still warm.

Crave-worthy doesn’t even cover it. These donuts have a slight tang from the sourdough, making them next-level. Serve ’em stacked high with a side of cold brew for the ultimate morning flex.

Sourdough Discard Bagels

Never let that sourdough discard go to waste—transform it into chewy, golden bagels that’ll have your kitchen smelling like a NYC bakery.

Ingredients

• 1 cup sourdough discard (the unfed kind, straight from the fridge)
• 2 cups bread flour (plus extra for dusting)
• 1 tbsp sugar (to wake up that sourdough)
• 1 tsp salt (because flavor)
• A splash of warm water (just enough to bring it all together)
• 1 tbsp baking soda (for that iconic bagel bath)
• Everything bagel seasoning (or whatever toppings you’re feeling)

Instructions

1. In a big bowl, mix sourdough discard, bread flour, sugar, and salt. Add a splash of warm water until it forms a shaggy dough.
2. Knead on a floured surface for 10 minutes until smooth and elastic. Pro tip: If it sticks, dust with more flour—but don’t overdo it.
3. Cover with a damp towel and let it rest for 30 minutes. It won’t rise much, but it’ll relax and become easier to shape.
4. Divide dough into 4 equal pieces. Roll each into a rope and connect the ends to form a bagel shape. Pinch the seam well.
5. Preheat oven to 425°F and bring a large pot of water to a boil. Add baking soda—this gives bagels their signature crust.
6. Boil bagels for 1 minute per side. Use a slotted spoon to flip them gently.
7. Transfer to a baking sheet, sprinkle with toppings, and bake for 20-25 minutes until deep golden brown. Tip: Rotate the pan halfway for even browning.
8. Cool on a wire rack for at least 10 minutes. Resist cutting into them immediately—they need to set.

Hearty with a slight tang, these bagels are perfect toasted with cream cheese or turned into a breakfast sandwich. Try them with a schmear of avocado and everything seasoning for an extra kick.

Sourdough Discard English Muffins

Transform that sourdough discard into breakfast gold with these fluffy, nook-and-cranny-packed English muffins. No fancy skills needed—just your hands and a griddle.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• A splash of milk (about 1/4 cup)
• A couple of tbsp cornmeal for dusting

Instructions

1. In a bowl, mix sourdough discard, flour, sugar, salt, and baking soda until just combined.
2. Add a splash of milk to bring the dough together—it should be sticky but manageable.
3. Tip: If it’s too wet, sprinkle in a bit more flour. Too dry? Another splash of milk.
4. On a lightly floured surface, pat the dough into a 1-inch thick rectangle.
5. Cut out rounds with a biscuit cutter or glass. Pro tip: Dip the cutter in flour to prevent sticking.
6. Sprinkle cornmeal on a tray and place muffins on top. Let them rest for 15 minutes—they’ll puff up slightly.
7. Heat a griddle or skillet over medium-low heat (about 325°F). No oil needed.
8. Cook muffins for 5-7 minutes per side, until golden and cooked through. They should sound hollow when tapped.
9. Cool on a wire rack before splitting with a fork to preserve those precious crannies.

Velvety inside with a crisp crust, these muffins are begging to be slathered with butter and jam. Or go savory with avocado and a sprinkle of everything bagel seasoning.

Sourdough Discard Tortillas

Just when you thought sourdough discard was only for pancakes, here comes a game-changer. **Sourdough Discard Tortillas**—soft, chewy, and with that tangy kick. Let’s roll.

Ingredients

• 1 cup of sourdough discard (the star of the show)
• A couple of cups of all-purpose flour (plus extra for dusting)
• A splash of warm water (about 1/2 cup)
• A glug of olive oil (around 2 tbsp)
• A pinch of salt (because flavor)

Instructions

1. In a large bowl, mix the sourdough discard, flour, warm water, olive oil, and salt until a shaggy dough forms. **Tip:** If it’s too sticky, add a sprinkle more flour.
2. Knead the dough on a floured surface for about 5 minutes until smooth. **Tip:** Let it rest for 10 minutes covered with a towel—it makes rolling easier.
3. Divide the dough into 8 equal balls. Roll each ball into a thin circle, about 6 inches wide. **Tip:** Keep the unused dough covered to prevent drying.
4. Heat a dry skillet over medium-high heat (around 375°F). Cook each tortilla for about 30 seconds per side, until bubbly and slightly charred.

Serve these bad boys warm, slathered with butter, or as taco night’s MVP. The tangy sourdough flavor? *Chef’s kiss.*

Sourdough Discard Pie Crust

Overlooked sourdough discard? Transform it into a flaky, buttery pie crust that’ll steal the show. No waste, all taste—let’s bake magic.

Ingredients

• 1 cup of sourdough discard (straight from the fridge is fine)
• 1 1/4 cups of all-purpose flour (plus a sprinkle for dusting)
• 1/2 cup of cold butter, cubed (like, really cold)
• A splash of ice water (about 2-3 tbsp)
• A pinch of salt (just a tiny one)

Instructions

1. In a large bowl, mix the sourdough discard, flour, and salt until just combined.
2. Toss in the cold butter cubes. Use your fingers to smash them into the flour mix until it looks like coarse crumbs. Tip: Keep it quick to avoid melting the butter.
3. Drizzle in the ice water, 1 tbsp at a time, stirring until the dough starts to come together. It should feel a bit shaggy but hold when pressed.
4. Dump the dough onto a floured surface. Gently knead it into a ball, then flatten into a disc. Wrap in plastic and chill for at least 30 minutes. Tip: This rest time is non-negotiable for flakiness.
5. Preheat your oven to 375°F. Roll out the dough on a floured surface to fit your pie dish. Trim the edges, crimp as fancy as you like, and dock the bottom with a fork.
6. Blind bake for 15 minutes with pie weights, then remove weights and bake for another 10 minutes until golden. Tip: No pie weights? Dry beans work in a pinch.

Crispy, tangy, and unbelievably versatile—this crust is your next potluck hero. Try it with a savory quiche or a sweet berry galette for a twist.

Sourdough Discard Cheese Straws

Just when you thought sourdough discard couldn’t get any better, we’re turning it into crispy, cheesy straws that’ll disappear before they cool. No fancy skills needed—just your hands and a craving for something seriously snackable.

Ingredients

• 1 cup sourdough discard (the unfed kind, straight from the fridge)
• 1 cup shredded sharp cheddar (go for the good stuff)
• 1/2 cup unsalted butter, cold and cubed
• 1 tsp garlic powder (because why not?)
• 1/2 tsp smoked paprika (for that subtle kick)
• A pinch of salt (trust your taste buds here)
• A splash of cold water (only if the dough plays hard to get)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the sourdough discard, cheddar, butter, garlic powder, smoked paprika, and salt until it starts to come together. Tip: Use your fingers to press the butter into the flour for flakier straws.
3. If the dough feels too dry, add a splash of cold water, a teaspoon at a time, until it holds together.
4. Roll the dough into a rectangle about 1/4 inch thick on a lightly floured surface. Tip: Chill the dough for 30 minutes if it’s too sticky to handle.
5. Cut the dough into thin strips, about 1/2 inch wide, and twist each strip a couple of times before placing it on the prepared baking sheet.
6. Bake for 15-18 minutes, or until golden and crisp. Tip: Keep an eye on them after 12 minutes—they go from golden to gone fast.

These straws come out with a satisfying crunch and a deep, cheesy flavor that’s hard to resist. Serve them alongside a spicy dip or crumble them over soup for an extra layer of deliciousness.

Sourdough Discard Garlic Knots

Bake these Sourdough Discard Garlic Knots and watch them disappear faster than your last TikTok video. Perfectly golden, irresistibly garlicky, and oh-so-satisfying to pull apart.

Ingredients

• 1 cup sourdough discard (the bubbly, tangy heart of the operation)
• 2 cups all-purpose flour (plus a little extra for dusting)
• 1 tbsp sugar (just a sweet whisper)
• 1 tsp salt (the flavor anchor)
• 1 tbsp olive oil (a slick of luxury)
• 1/2 cup warm water (not too hot, not too cold)
• 3 cloves garlic, minced (the more, the merrier)
• 2 tbsp butter, melted (for that glossy finish)
• A sprinkle of parsley (because we eat with our eyes first)

Instructions

1. In a large bowl, mix sourdough discard, flour, sugar, and salt. Tip: If your discard is super thick, adjust with a splash more water.
2. Add olive oil and warm water, stir until a shaggy dough forms. Tip: No need for perfection here—rough is good.
3. Knead on a floured surface for 5 minutes until smooth. Let rest for 30 minutes covered. Tip: This rest is non-negotiable for gluten development.
4. Divide dough into 8 pieces, roll each into a rope, and tie into a knot. Place on a baking sheet.
5. Bake at 375°F for 20 minutes or until golden. Meanwhile, mix minced garlic with melted butter.
6. Brush garlic butter over hot knots, sprinkle with parsley. Serve immediately.

Hot out of the oven, these knots are crispy outside, soft inside, with a garlic punch that’ll have you reaching for more. Try dunking them in marinara for a next-level snack.

Sourdough Discard Breadsticks

Overwhelm your taste buds with these crispy, golden Sourdough Discard Breadsticks—zero waste, maximum flavor.

Ingredients

• 1 cup sourdough discard (the tangier, the better)
• 1 cup all-purpose flour (plus extra for dusting)
• 1/2 tsp salt (for that perfect pinch)
• 1 tbsp olive oil (a glug for good measure)
• 1/2 cup warm water (just enough to bring it all together)
• A couple of tbsp everything bagel seasoning (because why not?)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. In a bowl, mix sourdough discard, flour, salt, and olive oil. Add warm water gradually until the dough comes together. Tip: If it sticks to your hands, it’s perfect.
3. Knead on a floured surface for 5 minutes until smooth. Let it rest for 30 minutes covered—patience is key.
4. Roll out the dough into a rectangle, about 1/4 inch thick. Sprinkle with everything bagel seasoning, pressing lightly to adhere.
5. Cut into strips, twist each strip, and place on a baking sheet. Tip: Space them out; they like their personal space.
6. Bake for 20-25 minutes until golden and crisp. Tip: Rotate the pan halfway for even browning.

Snap into these breadsticks for a satisfying crunch, with a tangy sourdough punch. Serve with a spicy marinara or just devour straight off the tray—no judgment here.

Sourdough Discard Chocolate Cake

Never let that sourdough discard go to waste—transform it into a decadent Sourdough Discard Chocolate Cake that’s as easy as it is irresistible. This cake is your secret weapon for a quick, fuss-free dessert that packs a punch of rich, chocolatey flavor with a tangy twist.

Ingredients

• 1 cup of sourdough discard (unfed)
• 1 cup of all-purpose flour
• 1 cup of sugar
• 1/2 cup of cocoa powder
• 1/2 cup of vegetable oil
• 1 large egg
• 1 tsp of vanilla extract
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1/2 cup of hot water
• A splash of milk (any kind)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the sourdough discard, oil, egg, and vanilla until smooth.
3. Tip: If your discard is thick, let it sit out for 30 minutes to loosen up.
4. Sift in the flour, sugar, cocoa powder, baking soda, and salt. Stir until just combined.
5. Pour in the hot water and mix until the batter is thin and pourable.
6. Tip: The hot water blooms the cocoa powder, intensifying the chocolate flavor.
7. Transfer the batter to the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
8. Tip: Don’t open the oven door too early, or the cake might sink.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. Drizzle with a splash of milk for a moist finish before serving.

Ultra-moist with a subtle tang, this cake is a chocolate lover’s dream. Serve it warm with a scoop of vanilla ice cream for an unbeatable combo, or enjoy it as is for a simple yet satisfying treat.

Sourdough Discard Brownies

Who knew your sourdough discard could turn into the fudgiest, most decadent brownies? No waste, all taste—let’s bake.

Ingredients

• 1 cup of sourdough discard (straight from the fridge is fine)
• 1/2 cup of melted butter (go for unsalted, trust me)
• 1 cup of granulated sugar (because sweet)
• 2 large eggs (room temp, please)
• A splash of vanilla extract (the good stuff)
• 1/2 cup of all-purpose flour (spooned and leveled, no packing)
• 1/3 cup of cocoa powder (dark for depth)
• A pinch of salt (balances the sweet)
• A couple of handfuls of chocolate chips (because why not)

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper—easy cleanup.
2. In a big bowl, whisk together the sourdough discard, melted butter, and sugar until smooth. Tip: If your discard is super thick, a quick stir before measuring helps.
3. Crack in the eggs one at a time, mixing well after each. Add the vanilla and give it a good stir.
4. Sift in the flour, cocoa powder, and salt. Fold gently until just combined—overmixing is the enemy of fudgy brownies.
5. Stir in most of the chocolate chips, saving some for the top. Pour the batter into your prepared pan and sprinkle the remaining chips over.
6. Bake for 25-30 minutes. Tip: Start checking at 20 minutes—a toothpick should come out with a few moist crumbs, not clean.
7. Let cool in the pan for at least 10 minutes before slicing. Tip: For clean cuts, use a hot knife.

Outrageously rich with a crackly top, these brownies are a sourdough lover’s dream. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.

Conclusion

Feast your eyes on these 24 creative ways to use sourdough discard without yeast! From pancakes to crackers, each recipe offers a delicious solution to reduce waste and enjoy homemade goodness. We’d love to hear which ones become your favorites—drop us a comment below. Loved this roundup? Share the sourdough love by pinning this article on Pinterest for your fellow home cooks to discover!