12 Brilliant Creative Sourdough Discard Recipes You Haven’t Tried

You probably have a jar of sourdough discard in your fridge right now, and it’s calling for something delicious. These 12 brilliant creative sourdough discard recipes give you more than one way to use that tangy starter. You’ll find sweet, savory, baked, and skillet options that make the most of your discard’s flavor and texture.

This list of sourdough discard recipes includes pancakes, crackers, quick breads, cookies, and even pizza dough. Each recipe is practical, beginner-friendly, and uses realistic measurements and timing. Try one recipe tonight, pin a few for later, or mix and match ideas for your weekend baking. Let’s turn that discard into something you’ll actually crave.

1. Sourdough Discard Cheesy Herb Crackers

These crackers are crisp, buttery, and packed with sharp cheese and fresh herbs. The sourdough discard adds a subtle tang that balances the cheddar. They snap with a satisfying crunch and have golden, blistered edges.

They’re great for snack bowls, wine nights, or lunchboxes. You’ll love them if you enjoy savory bites with texture. Expect cheesy aroma, herby notes, and a flaky bite.

Prep time: 15 minutes | Cook time: 18 minutes | Makes: about 50 crackers

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (60g) finely grated sharp cheddar
• 1/2 cup (120g) sourdough discard (room temperature)
• 1/4 cup (56g) cold unsalted butter, cubed
• 2 tbsp (30ml) cold water
• 1/2 tsp (3g) kosher salt
• 1/4 tsp ground black pepper
• 1 tsp (1g) baking powder
• 1 tbsp fresh chopped thyme (or 1 tsp dried)
• 1 egg, beaten (for egg wash)
• Flaky sea salt for sprinkling

Instructions

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment.
2. In a bowl, whisk flour, baking powder, salt, and pepper.
3. Cut in cold butter with a pastry cutter until pea-size crumbs form.
4. Stir in cheddar and thyme.
5. Add sourdough discard and cold water; mix until dough just comes together. Don’t overwork.
6. Turn dough onto floured surface, roll to 1/8-inch (3 mm) thickness.
7. Cut into squares or rounds; transfer to prepared sheets. Brush with beaten egg and sprinkle with flaky sea salt.
8. Bake 16–18 minutes, rotating pans at 9 minutes, until edges are golden and firm. Crackly surface indicates doneness.
9. Let cool 10 minutes on pans, then transfer to wire rack to crisp fully (about 30 minutes).

How to Serve It

Serve on a wooden board with sliced apples and pickles. Garnish with extra fresh thyme. Pair with dry white wine or a hoppy beer. Store in an airtight container at room temperature for up to 5 days. Bake ahead and freeze in sealed bags for up to 2 months. These are perfect for picnic boxes or holiday snack trays.

2. Overnight Sourdough Discard Pancakes

These pancakes are thick, tender, and have a gentle tang from the discard. Resting the batter overnight deepens flavor and yields even fluffier cakes. They brown nicely and stay soft inside.

Perfect for slow weekend mornings or weekday make-ahead breakfasts. You’ll love the airy crumb and slightly sour-sweet balance. Expect warm vanilla aroma and a cloud-like texture.

Prep time: 10 minutes + overnight rest | Cook time: 12 minutes | Makes: 10–12 pancakes

Ingredients

• 1 1/2 cups (180g) all-purpose flour
• 2 tbsp (25g) granulated sugar
• 1 tbsp (12g) baking powder
• 1/2 tsp (3g) baking soda
• 1/2 tsp (3g) kosher salt
• 1 1/4 cups (300g) sourdough discard (room temp)
• 1 1/4 cups (300ml) milk
• 1 large egg, room temperature
• 2 tbsp (28g) unsalted melted butter, cooled
• 1 tsp (5ml) vanilla extract
• Cooking oil or butter for griddle

Instructions

1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, combine sourdough discard, milk, egg, melted butter, and vanilla.
3. Pour wet into dry and fold until just combined. Lumps are okay.
4. Cover and refrigerate overnight (8–12 hours).
5. Heat griddle to 375°F (190°C) or medium heat. Lightly grease.
6. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges set.
7. Flip and cook 1–2 minutes until golden and springy. Toothpick should come out clean-ish.
8. Keep warm on a baking sheet in a 200°F (95°C) oven while cooking the rest.

How to Serve It

Stack on warm plates with butter and real maple syrup. Top with fresh berries and a dusting of powdered sugar. Serve with crispy bacon or a fruit compote. Refrigerate leftovers up to 3 days; reheat in a skillet. Batter prepped overnight is perfect for busy mornings.

3. Sourdough Discard Banana Bread with Brown Butter

This banana bread uses sourdough discard and brown butter for deep, nutty flavor. Moist crumb and caramelized edges make each slice irresistible. The discard adds a subtle tang that brightens the sweet bananas.

Ideal for brunch, tea time, or afternoon snack. You’ll enjoy a soft, slightly dense loaf with aromatic brown butter and toasted walnuts. Smells of caramel and ripe banana.

Prep time: 15 minutes | Cook time: 55–65 minutes | Makes: 1 loaf (9×5-inch)

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 tsp (5g) baking soda
• 1/2 tsp (3g) kosher salt
• 1/2 tsp (2g) ground cinnamon
• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) brown sugar, packed
• 2 large eggs, room temperature
• 1 cup (240g) sourdough discard (room temp)
• 1 cup (240g) mashed ripe bananas (about 2–3 bananas)
• 1 tsp (5ml) vanilla extract
• 1/2 cup (60g) chopped walnuts, toasted

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Brown butter in a small pan over medium heat until nutty and amber. Cool slightly.
3. Whisk flour, baking soda, salt, and cinnamon in a bowl.
4. In a large bowl, beat cooled brown butter with brown sugar until combined.
5. Add eggs, one at a time, then stir in sourdough discard, mashed bananas, and vanilla.
6. Fold dry ingredients into wet until just combined. Fold in walnuts.
7. Pour batter into pan and smooth top.
8. Bake 55–65 minutes, tenting with foil after 40 minutes if browning too fast. Toothpick in center should come out with few moist crumbs.
9. Cool 15 minutes in pan, then remove to wire rack to cool completely before slicing (about 1 hour).

How to Serve It

Slice and serve with butter or cream cheese. Top warm slices with sliced bananas and toasted walnuts. Pair with coffee or a milky tea. Store wrapped at room temperature up to 3 days or freeze slices for up to 2 months. Make batter ahead and bake in the morning for fresh loaf.

4. Sourdough Discard Chocolate Chip Cookies

These cookies are chewy in the center with crisp, caramelized edges. Sourdough discard adds a tangy depth that balances the brown sugar sweetness. Chocolate melts into pockets for every bite.

Perfect for cookie lovers and bake sales. You’ll get chewy texture, toasted sugar notes, and rich chocolate. Smells of vanilla and brown butter if used.

Prep time: 15 minutes | Chill time: 30–60 minutes | Cook time: 10–12 minutes | Makes: 2 dozen

Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1 tsp (6g) baking soda
• 1 tsp (6g) kosher salt
• 3/4 cup (170g) unsalted butter, softened
• 3/4 cup (150g) brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120g) sourdough discard (room temp)
• 1 large egg, room temperature
• 2 tsp (10ml) vanilla extract
• 1 1/2 cups (255g) semisweet chocolate chips
• Optional: 1/2 cup (50g) chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. In a bowl, whisk flour, baking soda, and salt.
3. Cream butter with both sugars until light and fluffy.
4. Mix in sourdough discard, egg, and vanilla until smooth.
5. Fold in dry ingredients just until combined. Stir in chocolate chips and nuts if using.
6. Chill dough 30–60 minutes to firm up for thicker cookies.
7. Scoop 2 tbsp portions onto sheets, spaced 2 inches apart.
8. Bake 10–12 minutes until edges are golden and centers look set but soft.
9. Cool on sheet 5 minutes, then transfer to rack to finish cooling.

How to Serve It

Serve warm with cold milk or coffee. Sprinkle with flaky sea salt for contrast. Store in an airtight container up to 4 days. Freeze baked cookies in layers with parchment for up to 2 months. Dough can be shaped into logs and frozen for later baking.

5. Sourdough Discard Recipes: Flaky Buttermilk Scones

These scones are tender and layered thanks to cold butter and a touch of sourdough discard. Buttermilk adds tang and keeps the crumb moist. They bake to a golden top with flaky interior.

Great for teatime or brunch. You’ll love the crumb that pulls apart into buttery layers and the warm, rich aroma. Serve warm with jam.

Prep time: 15 minutes | Chill time: 15 minutes | Cook time: 18–22 minutes | Makes: 8 scones

Ingredients

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tbsp (14g) baking powder
• 1/2 tsp (3g) kosher salt
• 6 tbsp (85g) cold unsalted butter, cubed
• 3/4 cup (180g) cold buttermilk
• 1/2 cup (120g) sourdough discard (cold)
• 1 large egg, beaten (for egg wash)
• 1 tsp (5ml) vanilla extract
• Zest of 1 lemon (optional)
• 2 tbsp coarse sugar for sprinkling

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Whisk flour, sugar, baking powder, and salt.
3. Cut in cold butter until pea-size bits remain.
4. Stir in lemon zest if using.
5. Mix buttermilk, sourdough discard, and vanilla in a bowl.
6. Pour wet into dry and fold gently until dough comes together.
7. Turn onto floured surface, pat into an 8-inch circle, and cut into 8 wedges.
8. Place wedges on sheet, brush with beaten egg, and sprinkle coarse sugar.
9. Bake 18–22 minutes until golden and a toothpick shows no raw dough.
10. Cool 10 minutes before serving.

How to Serve It

Serve with clotted cream, jam, or honey. Warm slightly before serving for best texture. Store airtight up to 2 days, or freeze baked scones for up to 1 month. Reheat in a low oven to refresh flakiness. These scones pair well with herbal tea or cappuccino.

6. Quick Sourdough Discard Pizza Dough (Skillet Pizza)

This pizza dough is fast and forgiving. Sourdough discard adds flavor without long fermentation. You’ll get a crisp bottom and chewy interior when cooked in a hot skillet.

Ideal for weeknight pizzas and creative toppings. You’ll enjoy quick prep and a tangy, bread-like crust. Expect to smell toasty yeast and olive oil.

Prep time: 15 minutes | Rest time: 30 minutes | Cook time: 12–15 minutes | Makes: 2 small skillet pizzas

Ingredients

• 2 cups (250g) all-purpose flour
• 1 tsp (6g) fine salt
• 1 tsp (4g) active dry yeast
• 1/2 cup (120g) warm water (105–115°F / 40–46°C)
• 1/2 cup (120g) sourdough discard (room temp)
• 1 tbsp (15ml) olive oil, plus more for skillet
• 1 tsp (5g) sugar
• 1/2 cup (120ml) pizza sauce
• 1 1/2 cups (150g) shredded mozzarella
• Fresh basil and toppings as desired

Instructions

1. In a bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy.
2. Stir in sourdough discard, olive oil, flour, and salt until a shaggy dough forms.
3. Turn out and knead 5 minutes until smooth and elastic.
4. Place in oiled bowl, cover, and rest 30 minutes to relax.
5. Heat oven to 475°F (245°C) with a rack in upper third. Preheat a 10-inch cast-iron skillet over medium-high heat.
6. Divide dough in two. Stretch one dough to fit skillet. Brush bottom with olive oil.
7. Cook dough in hot skillet 2–3 minutes until bottom is golden and blistered.
8. Flip, quickly add sauce and mozzarella, then transfer skillet to oven. Bake 6–8 minutes, until cheese bubbles and crust is golden.
9. Remove, top with basil, slice, and serve. Repeat with second pizza.

How to Serve It

Slice and serve straight from the skillet for rustic charm. Drizzle with olive oil and red pepper flakes. Pair with a green salad or charcuterie. Store leftover slices wrapped and reheat in a skillet to revitalize crust. Dough can be made ahead and refrigerated up to 24 hours.

7. Sourdough Discard Belgian-Style Waffles

These waffles are crisp outside, soft inside, and have a subtle sour tang from discard. The deep pockets hold syrup and compote beautifully. They brown evenly and stay crisp when kept warm.

Perfect for special breakfasts or brunch. You’ll love the crunchy edges and tender center. Expect a buttery, slightly tangy flavor with caramelized sugar notes.

Prep time: 10 minutes | Rest time: 20 minutes | Cook time: 12 minutes | Makes: 4 waffles

Ingredients

• 2 cups (240g) all-purpose flour
• 2 tbsp (25g) granulated sugar
• 1 tbsp (12g) baking powder
• 1/2 tsp (3g) salt
• 2 large eggs, separated (yolks and whites)
• 1 1/2 cups (360g) milk
• 1/2 cup (120g) sourdough discard (room temp)
• 1/4 cup (60g) unsalted melted butter
• 1 tsp (5ml) vanilla extract
• Pinch of cream of tartar (optional, for stiff egg whites)
• Oil or nonstick spray for waffle iron

Instructions

1. Preheat waffle iron per manufacturer instructions. Preheat oven to 200°F (95°C) to keep waffles warm.
2. Whisk flour, sugar, baking powder, and salt.
3. In another bowl, whisk yolks, milk, sourdough discard, melted butter, and vanilla.
4. Fold wet into dry until just combined.
5. Beat egg whites with a pinch of cream of tartar until stiff peaks form. Gently fold into batter for airy waffles.
6. Grease waffle iron and cook according to iron’s timing until deep golden and crisp, about 3–5 minutes per waffle.
7. Transfer to oven to keep warm while finishing remaining waffles.
8. Serve immediately for best crispness.

How to Serve It

Top with butter, maple syrup, or berry compote. Add whipped cream and toasted nuts for texture. Store cooled waffles in the fridge up to 3 days; reheat in toaster or oven to restore crispness. Batter can rest briefly but don’t over-ferment. Great for brunch buffets.

8. Sourdough Discard Corn Tortillas

These corn tortillas combine masa harina with sourdough discard for a subtle tang and pliable texture. They char nicely on a hot griddle and hold fillings without tearing.

Perfect for tacos or quesadillas. You’ll love the smell of warm corn and the slightly fermented note. Expect soft, flexible tortillas with light char.

Prep time: 20 minutes | Cook time: 10 minutes | Makes: about 12 tortillas

Ingredients

• 2 cups (240g) masa harina
• 1/2 tsp (3g) kosher salt
• 1 1/4–1 1/2 cups (300–360g) warm water
• 1/2 cup (120g) sourdough discard (room temp)
• 1 tbsp (15ml) vegetable oil
• Corn or parchment paper for pressing
• Optional: pinch of garlic powder or chili powder

Instructions

1. In a bowl, mix masa harina and salt.
2. Stir in sourdough discard, oil, and 1 1/4 cups warm water. Knead until a soft dough forms. Add remaining water if too dry.
3. Cover and rest 10 minutes to hydrate.
4. Divide into 12 balls (about 2.5 oz / 70g each).
5. Use a tortilla press or rolling pin between plastic to flatten to about 1/8-inch thickness.
6. Heat a cast-iron griddle over medium-high heat.
7. Cook each tortilla 30–45 seconds per side until light brown spots and slightly puffed. Flip once.
8. Keep warm wrapped in a towel to stay pliable.

How to Serve It

Fill with grilled fish, roasted veggies, or carnitas and top with cilantro and onion. Serve with lime wedges and salsa verde. Store in the fridge up to 3 days; reheat on a hot griddle for best texture. Dough can be made ahead and refrigerated for up to 24 hours.

9. Sourdough Discard Recipes: Cheesy Garlic Knots

These garlic knots are soft, pillowy, and soaked with garlicky butter and Parmesan. The discard gives a subtle tang inside the tender crumb. They brown to a shiny, buttery finish.

Great for weeknight dinners, game day, or party platters. You’ll love the pull-apart texture and savory bite. Smells of roasted garlic and fresh herbs.

Prep time: 20 minutes | Rise time: 1 hour 15 minutes | Bake time: 15 minutes | Makes: 12 knots

Ingredients

• 3 1/2 cups (440g) all-purpose flour
• 1 1/4 tsp (7g) kosher salt
• 2 tsp (8g) instant yeast
• 1 cup (240g) warm water (105–115°F / 40–46°C)
• 1/2 cup (120g) sourdough discard (room temp)
• 2 tbsp (30ml) olive oil
• 1 tbsp (12g) sugar
• 4 tbsp (56g) unsalted butter
• 3 cloves garlic, minced
• 1/4 cup (25g) grated Parmesan
• 2 tbsp chopped fresh parsley

Instructions

1. In a bowl, combine warm water, sugar, and yeast; let foam 5 minutes.
2. Stir in sourdough discard, olive oil, and flour with salt. Mix to form a dough.
3. Knead 7–8 minutes until elastic and smooth.
4. Place in oiled bowl, cover, and rise 45–60 minutes until doubled.
5. Punch down, divide into 12 pieces, roll each into 12-inch rope, tie into knots.
6. Place on parchment, cover, and rise 20 minutes.
7. Preheat oven to 400°F (200°C).
8. Melt butter and stir in garlic and half the Parmesan.
9. Brush knots with garlic butter and bake 12–15 minutes until golden.
10. Brush again with garlic butter, sprinkle with remaining Parmesan and parsley.

How to Serve It

Arrange in a basket with marinara or herb dip. Garnish with extra parsley and lemon zest for brightness. Serve warm; they’re best day-of. Store in airtight bag up to 2 days; refresh in oven for crisp edges. Dough can be made the night before and refrigerated for a slow rise.

10. Sourdough Discard Chewy Granola Bars

These granola bars are chewy, nutty, and slightly tangy from the discard. They hold together well and bake to caramelized edges. The discard adds moisture and a subtle sour note.

Great for lunchboxes and on-the-go snacks. You’ll enjoy chewy texture, toasted oats, and sticky honey. Smells of toasted nuts and warm spices.

Prep time: 10 minutes | Bake time: 18–20 minutes | Makes: 12 bars

Ingredients

• 2 cups (180g) old-fashioned oats
• 1 cup (120g) chopped almonds
• 1/2 cup (60g) sunflower seeds
• 1/2 cup (75g) dried cranberries
• 1/2 cup (85g) chocolate chips
• 1/2 cup (120g) sourdough discard (room temp)
• 1/2 cup (120ml) honey
• 1/4 cup (60g) unsalted butter, melted
• 1 tsp (5ml) vanilla extract
• 1/2 tsp (2g) ground cinnamon
• 1/4 tsp (1g) kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Toss oats, almonds, sunflower seeds, cranberries, and chocolate chips in a bowl.
3. Warm honey and melted butter together briefly and stir in discard, vanilla, cinnamon, and salt.
4. Pour wet into dry and mix until all oats are coated.
5. Press firmly into prepared pan to compact—use a spatula or your hands.
6. Bake 18–20 minutes until edges are golden and center is set.
7. Cool completely in pan (about 1 hour) before cutting into bars—this helps bars hold shape.
8. Store in an airtight container up to 5 days.

How to Serve It

Cut into bars and wrap individually for lunches. Pair with yogurt or a smoothie for breakfast. Add a drizzle of melted chocolate for treats. Bars freeze well up to 2 months. For softer bars, reduce bake time by 2 minutes and cool thoroughly.

11. Fudgy Sourdough Discard Brownies

These brownies are dense, fudgy, and have a glossy top. Sourdough discard deepens flavor and adds moistness. You’ll get a rich chocolate profile without a cakey texture.

Perfect for chocolate lovers and potlucks. You’ll taste bittersweet chocolate and feel a velvety mouthfeel. Expect a crackly top and chewy corners.

Prep time: 10 minutes | Bake time: 22–28 minutes | Makes: 9 brownies (8×8-inch pan)

Ingredients

• 1/2 cup (115g) unsalted butter
• 8 oz (225g) semisweet chocolate, chopped
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) brown sugar
• 2 large eggs, room temperature
• 1 tsp (5ml) vanilla extract
• 1/2 cup (120g) sourdough discard (room temp)
• 3/4 cup (95g) all-purpose flour
• 1/2 tsp (3g) kosher salt
• 1/4 cup (30g) cocoa powder
• 1/2 cup (90g) chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with foil and grease.
2. Melt butter and chopped chocolate together over low heat until smooth. Cool slightly.
3. Whisk sugars into chocolate until combined.
4. Add eggs one at a time, whisking until glossy. Stir in vanilla and sourdough discard.
5. Sift in flour, cocoa, and salt; fold until just combined. Fold in chocolate chips.
6. Pour into pan and smooth top.
7. Bake 22–28 minutes until a toothpick comes out with a few moist crumbs—don’t overbake.
8. Cool completely in pan (about 2 hours) before slicing for clean squares.

How to Serve It

Serve with a dollop of whipped cream or vanilla ice cream. Dust with powdered sugar or sea salt. Store covered at room temperature up to 3 days, or refrigerate for up to 1 week. Brownies freeze well—wrap tightly and freeze for up to 2 months.

12. Sourdough Discard Savory Herb Cornbread Muffins

These savory muffins combine cornmeal, cheddar, and sourdough discard for tender, flavorful bites. They brown on top and stay moist inside. Herbs and scallions add freshness and bite.

Great for soup nights, BBQs, or side dishes. You’ll enjoy crumbly corn texture with melty cheese. Expect warm corn aroma and a hint of tang.

Prep time: 10 minutes | Bake time: 18–20 minutes | Makes: 12 muffins

Ingredients

• 1 cup (125g) all-purpose flour
• 1 cup (135g) yellow cornmeal
• 1/4 cup (50g) granulated sugar
• 1 tbsp (12g) baking powder
• 1/2 tsp (3g) baking soda
• 1 tsp (6g) kosher salt
• 1 cup (240g) sourdough discard (room temp)
• 1 cup (240ml) buttermilk
• 1/3 cup (75g) vegetable oil
• 1 large egg, room temperature
• 1 cup (100g) shredded sharp cheddar
• 1/4 cup chopped scallions
• 2 tbsp chopped fresh chives or parsley

Instructions

1. Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
2. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk sourdough discard, buttermilk, oil, and egg.
4. Pour wet into dry and stir until just combined.
5. Fold in cheddar, scallions, and herbs.
6. Spoon batter into muffin cups, filling about 3/4 full.
7. Bake 18–20 minutes until tops are golden and a toothpick comes out clean.
8. Cool 5 minutes in pan, then transfer to rack to cool slightly.

How to Serve It

Split and serve with honey butter or chili. Pair with soup, pulled pork, or roasted vegetables. Store in an airtight container up to 2 days; reheat in the oven for fresh crust. Batter can be mixed and baked the same day for best rise.

These 12 creative sourdough discard recipes show just how versatile that jar in your fridge can be. From crispy crackers and cheesy knots to fluffy waffles and fudgy brownies, there’s a recipe here for sweet mornings, savory dinners, and everything in between. Pin the ones you want to try and save them for your next baking session. Which recipe will you make first — the pancakes for weekend brunch or the garlic knots for dinner? Share these recipes with friends or family and swap tips; sourdough discard turns into deliciousness when you bake it into something everyone loves.