10 Glazed Sourdough Discard Donuts Better Than Dunkin’

You know the feeling: you stash leftover sourdough discard in the fridge, then stare at it for days. What if that tangy discard turned into the best warm glazed donut you’ve ever had? These recipes turn your countertop staple into something seriously crave-worthy.

This list of 10 glazed sourdough discard donuts better than Dunkin' walks you through fried and baked versions, flavored glazes, and easy vegan options. You’ll find clear prep times, exact measurements, and techniques that work for home bakers. Every recipe uses sourdough discard for flavor and lift, and each glaze is bright, glossy, and irresistible.

Scroll for recipes that match every mood — classic glazed, citrus-cardamom, maple, chocolate, and more. You’ll get troubleshooting tips, serving ideas, and storage notes so you can make these for breakfast, brunch, or a treat. Pin your favorites and start baking.

1. Glazed Sourdough Discard Donuts Better Than Dunkin' — Classic Yeasted Style

These are the classic glazed sourdough discard donuts you’ll reach for on lazy weekend mornings. Yeast gives them airy chew and the discard adds a gentle tang that balances the sweet glaze. The texture is pillowy inside with a thin, crisp exterior.

Prep: 30 minutes active, Rise: 1–1.5 hours, Fry: 3 minutes per side, Makes 12.

If you like a traditional glazed donut with a hint of sourdough, this recipe fits the bill. Expect a sweet, buttery aroma and a glossy finish that crackles when you bite in.

Ingredients

• 1 cup (240 g) active sourdough discard, room temperature
• 1/2 cup (120 ml) whole milk, warm (100–110°F / 38–43°C)
• 2 1/4 tsp (1 packet) active dry yeast
• 3 tbsp (45 g) granulated sugar
• 3 cups (360 g) all-purpose flour, plus more if needed
• 1 tsp fine sea salt
• 2 large eggs, room temperature
• 4 tbsp (56 g) unsalted butter, softened
• Vegetable oil for frying (about 4 cups)
• For glaze: 2 cups (240 g) powdered sugar, 3 tbsp (45 ml) milk, 1 tsp vanilla extract

Instructions

1. Warm the milk to 100–110°F. Stir in yeast and 1 tsp sugar. Let bloom 5–10 minutes until foamy.
2. In a bowl whisk discard, eggs, and remaining sugar until smooth.
3. Add the foamy yeast mixture to the discard mix. Stir in 2 cups flour and salt until a shaggy dough forms.
4. Knead in butter and the remaining 1 cup flour for 6–8 minutes until smooth and elastic. Dough should be slightly tacky, not sticky.
5. Place dough in an oiled bowl, cover, and let rise 1–1.5 hours until doubled.
6. Turn out dough, roll to 1/2-inch thickness. Cut donuts with a 3-inch cutter; re-roll scraps. Cover and rest 20 minutes.
7. Heat oil to 350°F (175°C). Fry donuts 2–3 minutes per side until golden brown. Use a metal slotted spoon and drain on a wire rack over a sheet pan.
8. For glaze, whisk powdered sugar, milk, and vanilla until smooth. Dip warm donuts in glaze and let set 5–10 minutes.
9. Doneness test: donuts should be golden, spring back lightly when pressed, and reach an internal temperature near 190–200°F if checked.
10. Cool 10 minutes before serving.

How to Serve It

Serve on a wire rack for glossy shine and to avoid soggy bottoms. Garnish with a light dusting of powdered sugar or finely grated citrus zest for brightness. Pair with black coffee or a latte for balance. Store airtight at room temperature for 1–2 days, refrigerate for up to 4 days. Make dough the night before and refrigerate for an overnight slow proof; bring to room temperature then fry.

2. Maple-Glazed Sourdough Discard Donuts

This maple-glazed version leans into warm, woody sweetness. The sourdough discard adds a mild tang that keeps the maple from being cloying. Texture is tender and slightly denser — perfect for sipping coffee.

Prep: 20 minutes active, Rise: 1 hour, Bake/Fry: 12–15 minutes total, Makes 10–12.

If you love a deep maple flavor and a slightly chewier crumb, you’ll adore these. The glaze is glossy with a maple aroma that fills the kitchen.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 3/4 cup (180 ml) whole milk, warm (100–110°F)
• 2 1/4 tsp (1 packet) active dry yeast
• 1/3 cup (67 g) brown sugar, packed
• 2 1/2 cups (300 g) all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled
• Vegetable oil for frying (or bake as noted)
• For maple glaze: 1 1/2 cups (180 g) powdered sugar, 3 tbsp (45 g) pure maple syrup, 2–3 tbsp milk

Instructions

1. Bloom yeast in warm milk with a pinch of sugar for 5–10 minutes until frothy.
2. Mix discard, egg, brown sugar, and melted butter until combined.
3. Stir in the yeast mixture. Add flour, cinnamon, and salt. Mix to a soft dough.
4. Knead 5–7 minutes until smooth. Cover and let rise 1 hour until doubled.
5. Roll to 1/2-inch thickness and cut donuts. Let rest 20 minutes.
6. Heat oil to 350°F (175°C). Fry 2–3 minutes per side until golden. Drain on a rack.
7. Whisk powdered sugar, maple syrup, and enough milk to reach a glossy pouring consistency. Dip warm donuts.
8. Doneness test: center should be springy and not doughy. If baking, bake at 375°F (190°C) for 10–12 minutes and check for light golden edges.
9. Cool 10 minutes on a rack before serving.

How to Serve It

Plate with a drizzle of extra maple and a sprinkle of flaky sea salt for contrast. Garnish with toasted pecans or chopped walnuts for crunch. Serve with black coffee or chai. Store glazed donuts in an airtight container at room temperature for 1 day, refrigerate up to 3 days. You can bake these on a greased donut pan at 375°F for 10–12 minutes for a lighter version.

3. Chocolate-Glazed Sourdough Discard Donuts with Sea Salt

These chocolate-glazed sourdough discard donuts bring rich cocoa and a hint of sea salt. The sourdough tang balances the chocolate’s sweetness, while the glaze is shiny and slightly firm.

Prep: 25 minutes active, Rise: 1 hour, Fry: 3 minutes per side, Makes 10–12.

If you’re a chocolate lover, this one’s for you. Expect a deep cocoa aroma and a silky glaze that firms just enough for a neat bite.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1/2 cup (120 ml) whole milk, warm (100–110°F)
• 2 1/4 tsp active dry yeast
• 1/4 cup (50 g) granulated sugar
• 2 1/2 cups (300 g) all-purpose flour
• 1/3 cup (35 g) unsweetened cocoa powder
• 1 tsp fine sea salt
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, softened
• Oil for frying
• For chocolate glaze: 1 cup (120 g) powdered sugar, 1/3 cup (35 g) cocoa powder, 3–4 tbsp milk, 1 tsp vanilla, pinch of flaky sea salt

Instructions

1. Bloom yeast in warm milk with a pinch of sugar for 5–10 minutes.
2. Mix discard, egg, and sugar until smooth.
3. Combine flour, cocoa, and salt. Add to wet mixture and stir until just combined.
4. Knead in butter until dough is smooth and elastic, about 6–8 minutes.
5. Let dough rise 1 hour until doubled. Roll to 1/2-inch and cut donuts. Rest 20 minutes.
6. Heat oil to 350°F (175°C). Fry until dark golden, about 2–3 minutes per side. Drain on rack.
7. Make glaze by whisking powdered sugar, cocoa, milk, and vanilla to a glossy consistency. Add salt to taste.
8. Dip warm donuts and sprinkle with flaky sea salt. Let set 5–10 minutes.
9. Doneness check: center should be cakey and spring back slightly. If undercooked, reduce frying temperature slightly.

How to Serve It

Arrange on a dark plate to make the glaze pop. Pair with espresso or a bold stout for grown-up flavor. Top with toasted cacao nibs or chopped chocolate for texture. Store glazed donuts in an airtight container at room temperature up to 2 days. Reheat briefly in a warm oven for fresher texture.

4. Glazed Sourdough Discard Donuts Better Than Dunkin' — Baked Lemon Glaze

These baked lemon-glazed sourdough discard donuts are bright, slightly tangy, and lighter than fried versions. Sourdough discard adds a subtle depth that pairs beautifully with citrus.

Prep: 15 minutes active, Bake: 12–14 minutes, Makes 8–10 donuts.

If you want something fresh and spring-like, these are great for brunch. Expect a tender crumb and a zesty lemon aroma.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1/2 cup (120 ml) buttermilk, cold
• 2 large eggs, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 ml) vegetable oil
• 2 cups (240 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• Zest of 1 lemon
• For glaze: 1 1/2 cups (180 g) powdered sugar, 3 tbsp lemon juice, 1 tsp lemon zest

Instructions

1. Preheat oven to 375°F (190°C). Grease a donut pan.
2. Whisk discard, buttermilk, eggs, sugar, and oil until smooth.
3. In another bowl combine flour, baking powder, baking soda, salt, and lemon zest.
4. Fold dry ingredients into wet until just combined; don’t overmix.
5. Spoon batter into a pastry bag or zip-top bag and pipe into the donut pan about 3/4 full.
6. Bake 12–14 minutes until lightly golden and a toothpick comes out clean from the center.
7. Cool 5 minutes in pan, then transfer to a rack.
8. Whisk glaze ingredients until glossy. Dip warm donuts and let glaze set 10 minutes.
9. Doneness tip: edges should be slightly golden and tops spring back when touched.

How to Serve It

Serve on a white platter with sprigs of mint and extra lemon zest. Pair with Earl Grey or a citrusy tea. Store airtight in the fridge up to 3 days; bring to room temperature before serving. Batter can be made the night before and refrigerated; bake fresh in the morning.

5. Cinnamon Sugar Sourdough Discard Donuts

These cinnamon sugar donuts are cozy and nostalgic. The sourdough discard gives them subtle tang that cuts through the sweet spice coating. They’re tender with a crisp sugar shell.

Prep: 20 minutes active, Rise: 1 hour, Fry: 3 minutes per side, Makes 12.

If you love old-fashioned donut flavors, this is a go-to. Expect an inviting cinnamon aroma and a sugared crunch.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1/2 cup (120 ml) whole milk, warm (100–110°F)
• 2 1/4 tsp active dry yeast
• 1/4 cup (50 g) granulated sugar
• 2 1/2 cups (300 g) all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, softened
• Oil for frying
• For coating: 1 cup (200 g) granulated sugar mixed with 2 tbsp ground cinnamon

Instructions

1. Bloom yeast in warm milk for 5–10 minutes until foamy.
2. Combine discard, egg, and sugar. Add the yeast mixture.
3. Stir in flour, cinnamon, and salt until a rough dough forms.
4. Knead in butter until smooth, about 6–8 minutes. Let rise 1 hour until doubled.
5. Roll to 1/2-inch, cut donuts, and rest 20 minutes.
6. Heat oil to 350°F (175°C). Fry 2–3 minutes per side until golden.
7. While warm, toss donuts in the cinnamon sugar mixture until evenly coated.
8. Doneness test: centers should spring back and have no raw dough. Slightly undercooked centers can be returned to oil briefly.

How to Serve It

Serve warm, piled in a basket lined with parchment. Sprinkle extra cinnamon sugar before serving. Pair with milky coffee, chai, or hot cocoa. Store in an airtight container for up to 2 days; refresh in a warm oven for 5 minutes. Make the dough ahead and refrigerate for a slow rise overnight.

6. Filled Glazed Sourdough Discard Donuts (Vanilla Custard)

These filled glazed donuts pair pillowy dough with a rich vanilla custard. Sourdough discard keeps the dough flavorful and tender, while the custard adds a silky richness.

Prep: 30 minutes active, Rise: 1–1.5 hours, Fry: 3 minutes per side, Makes 10–12.

If you love Boston cream-style bites, you’ll enjoy these. Expect a sweet custard aroma and a satisfying cream burst.

Ingredients

• Dough:
  • 1 cup (240 g) sourdough discard, room temperature
  • 1/2 cup (120 ml) whole milk, warm (100–110°F)
  • 2 1/4 tsp active dry yeast
  • 1/3 cup (67 g) granulated sugar
  • 2 1/2 cups (300 g) all-purpose flour
  • 1/2 tsp fine sea salt
  • 1 large egg, room temperature
  • 3 tbsp (42 g) unsalted butter, softened
  • Oil for frying
• Custard:
  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 3 tbsp (24 g) cornstarch
  • 3 large egg yolks
  • 2 tbsp (28 g) unsalted butter
  • 1 tsp vanilla extract
• Glaze:
  • 1 1/2 cups (180 g) powdered sugar, 3 tbsp milk, 1 tsp vanilla

Instructions

1. Prepare custard: whisk yolks, sugar, and cornstarch. Heat milk until steaming, temper into egg mix, return to pan and stir until thick. Remove from heat, stir in butter and vanilla. Cool, cover with plastic on surface to prevent skin, chill.
2. For dough bloom yeast in warm milk 5–10 minutes.
3. Mix discard, egg, sugar, and yeast mixture. Add flour and salt, knead in butter until smooth.
4. Let rise 1–1.5 hours until doubled. Roll to 1/2-inch and cut rounds. Rest 20 minutes.
5. Heat oil to 350°F (175°C). Fry donuts 2–3 minutes per side until golden.
6. Cool donuts slightly. Fill a piping bag fitted with a 1/4-inch tip with chilled custard. Poke a hole and pipe 2–3 tbsp custard into each donut.
7. Dip tops in glaze and let set 5–10 minutes.
8. Doneness tip: custard should be thick and chilled; donuts should be fully cooked inside with no doughy spots.

How to Serve It

Serve split or whole with custard peeking out. Dust with powdered sugar or pipe extra custard on top. Pair with espresso or dessert wine. Store filled donuts in the fridge up to 2 days; fill just before serving if you want longer storage. Custard can be made 2 days ahead.

7. Glazed Sourdough Discard Donuts Better Than Dunkin' — Cardamom Orange

These cardamom orange glazed donuts bring bright citrus and warm spice together. The sourdough discard adds a gentle tang that complements the floral spice of cardamom.

Prep: 25 minutes active, Rise: 1 hour, Fry: 3 minutes per side, Makes 10–12.

If you adore floral spices and citrus, this is your donut. Expect a fragrant glaze and a soft, aromatic crumb.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1/2 cup (120 ml) whole milk, warm (100–110°F)
• 2 1/4 tsp active dry yeast
• 1/3 cup (67 g) granulated sugar
• 2 1/2 cups (300 g) all-purpose flour
• 1/2 tsp ground cardamom
• 1/2 tsp fine sea salt
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, softened
• Oil for frying
• For glaze: 2 cups (240 g) powdered sugar, 2–3 tbsp orange juice, 1 tsp orange zest, pinch of ground cardamom

Instructions

1. Bloom yeast in warm milk for 5–10 minutes until foamy.
2. Mix discard, egg, and sugar. Add yeast mixture.
3. Stir in flour, cardamom, and salt. Knead in butter until elastic, about 6–8 minutes.
4. Let dough rise 1 hour until doubled. Roll 1/2-inch, cut, and rest 20 minutes.
5. Heat oil to 350°F (175°C). Fry donuts until golden, about 2–3 minutes per side.
6. Make glaze: whisk powdered sugar, orange juice, zest, and cardamom until smooth.
7. Dip warm donuts and allow glaze to set 5–10 minutes.
8. Doneness check: center should be airy and not dense. If dough is sticky during shaping, flour lightly.

How to Serve It

Serve with thin orange slices and extra zest for brightness. Pair with green tea or a citrusy coffee. Store airtight at room temperature for 1 day, refrigerate up to 3 days. Dough benefits from an overnight fridge rise for intensified flavor.

8. Vegan Glazed Sourdough Discard Donuts

These vegan glazed sourdough discard donuts are dairy- and egg-free but still tender and glossy. Sourdough discard gives them a subtle tang while non-dairy milk keeps the crumb soft.

Prep: 20 minutes active, Rise: 1–1.25 hours, Fry: 3 minutes per side, Makes 10–12.

If you need a vegan option, this recipe delivers. Expect a light, slightly chewy crumb and a shiny vegan glaze.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1/2 cup (120 ml) unsweetened almond milk, warm (100–110°F)
• 2 1/4 tsp active dry yeast
• 1/3 cup (67 g) granulated sugar
• 2 1/2 cups (300 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1/4 cup (60 ml) neutral oil (canola, vegetable)
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• Oil for frying
• For glaze: 2 cups (240 g) powdered sugar, 3–4 tbsp almond milk, 1 tsp vanilla

Instructions

1. Bloom yeast in warm almond milk with a pinch of sugar for 5–10 minutes.
2. Mix discard, oil, apple cider vinegar, vanilla, and sugar.
3. Combine wet and yeast mix, then stir in flour and salt to a soft dough.
4. Knead gently for 5–6 minutes until smooth. Let rise 1–1.25 hours until doubled.
5. Roll dough to 1/2-inch, cut donuts, and rest 20 minutes.
6. Heat oil to 350°F (175°C). Fry until golden, 2–3 minutes per side.
7. Whisk glaze ingredients until glossy and dip warm donuts. Let set 5–10 minutes.
8. Doneness check: centers should be springy. If dough sticks while shaping, dust lightly with flour.

How to Serve It

Serve on a simple white plate with fresh berries. Pair with oat milk latte or black tea. Store in an airtight container at room temperature up to 2 days; refrigerate up to 4 days. Dough can be made ahead and refrigerated overnight.

9. Baked Pumpkin Glazed Sourdough Discard Donuts

These baked pumpkin-glazed sourdough discard donuts are spiced and tender, perfect for fall mornings. The discard adds depth that complements warm pumpkin spices.

Prep: 15 minutes active, Bake: 12–14 minutes, Makes 8–10 donuts.

If you love pumpkin spice, these are cozy and not overly sweet. Expect a soft, cake-like crumb and a mellow pumpkin aroma.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1/2 cup (120 g) pumpkin purée
• 1/4 cup (60 ml) milk
• 2 large eggs, room temperature
• 1/2 cup (100 g) brown sugar
• 2 cups (240 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp fine sea salt
• For glaze: 1 1/2 cups (180 g) powdered sugar, 2–3 tbsp maple syrup, 1–2 tbsp milk

Instructions

1. Preheat oven to 375°F (190°C) and grease a donut pan.
2. Whisk discard, pumpkin, milk, eggs, and brown sugar until smooth.
3. Combine flour, baking powder, baking soda, spices, and salt.
4. Fold dry ingredients into wet until just combined.
5. Pipe batter into donut pan about 3/4 full.
6. Bake 12–14 minutes until a toothpick comes out clean and edges are set.
7. Cool 5 minutes in pan, then transfer to rack.
8. Whisk glaze ingredients to glossy consistency and dip warm donuts. Let set 10 minutes.
9. Doneness check: centers should be cake-like and spring back when touched.

How to Serve It

Serve with a dusting of extra cinnamon and chopped toasted pecans. Pair with spiced coffee or hot apple cider. Store airtight in the fridge up to 3 days; warm gently before serving. Batter keeps in the fridge overnight for quick morning baking.

10. Coffee-Glazed Sourdough Discard Donuts with Espresso

These espresso-glazed donuts are bold and glossy. The sourdough discard gives a balancing tang that pairs beautifully with bitter espresso notes. The glaze has a rich coffee aroma.

Prep: 20 minutes active, Rise: 1 hour, Fry: 3 minutes per side, Makes 10–12.

If you savor coffee flavors, this donut tastes like morning bliss. Expect a crisp exterior and coffee-sweet glaze.

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1/2 cup (120 ml) whole milk, warm (100–110°F)
• 2 1/4 tsp active dry yeast
• 1/3 cup (67 g) granulated sugar
• 2 1/2 cups (300 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, softened
• Oil for frying
• For glaze: 1 1/2 cups (180 g) powdered sugar, 2 tbsp strong brewed espresso (warm), 1 tsp vanilla, pinch of cocoa (optional)

Instructions

1. Bloom yeast in warm milk with a pinch of sugar for 5–10 minutes.
2. Mix discard, egg, and sugar. Add yeast mixture and stir.
3. Add flour and salt, knead in butter until smooth and elastic, about 6–8 minutes.
4. Let dough rise 1 hour until doubled. Roll to 1/2-inch, cut donuts, and rest 20 minutes.
5. Heat oil to 350°F (175°C). Fry until golden brown, about 2–3 minutes per side.
6. Whisk glaze by combining powdered sugar, espresso, and vanilla until glossy.
7. Dip warm donuts and allow glaze to set 5–10 minutes. Sprinkle a pinch of espresso powder on top if desired.
8. Doneness tip: check for springiness in the center and no raw dough. If glaze is too runny, add more powdered sugar.

How to Serve It

Serve with a fresh espresso or cold brew for an espresso-forward pairing. Garnish with finely grated chocolate or an extra dusting of espresso powder. Store glazed donuts in an airtight container at room temperature for 1 day; refrigerate up to 3 days. Make dough the night before for enhanced sourdough flavor.

These 10 glazed sourdough discard donuts better than Dunkin' give you everything from classic fried favorites to light baked options and vegan variations. Each recipe uses sourdough discard to add flavor and lift, and every glaze is designed to shine.

Which flavor are you trying first — classic glazed, maple, or cardamom orange? Pin the recipes you want to try, save them for a weekend bake, and share with friends or family who adore fresh donuts. If you make any, snap a photo and tag someone who needs a donut delivery.