14 Satisfying Sourdough Discard Recipes Savory Dishes for Dinner

You toss a cup of sourdough discard into the fridge again and wonder what to do with it tonight. If dinner needs to be cozy, satisfying, and a little inventive, these sourdough discard recipes savory dishes for dinner will save the evening. You’ll find ideas that turn discard into main-course winners — from skillet breads to hearty mains and shareable snacks.

This collection focuses on easy, flavorful sourdough discard recipes savory dishes for dinner. Each recipe lists exact measurements, clear baking or cook times, and simple steps you can follow tonight. Pin the ones you love, and you’ll never let good starter go to waste again.

1. Sourdough Discard Recipes Savory Dishes for Dinner — Cheesy Skillet Flatbread

This skillet flatbread uses sourdough discard for tang and chew. The dough is quick and skips lengthy rises, so it's dinner-ready in under an hour. Expect crisp edges, a pillowy interior, and gooey cheese on top. It’s perfect for weeknight sharing or as a base for quick toppings. You’ll love the toasted garlic aroma and the golden, blistered surface.

Prep time: 15 minutes | Cook time: 20–25 minutes | Serves 4

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 cup all-purpose flour
• 1/2 cup warm water (about 100°F / 38°C)
• 1 tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil, plus extra for skillet
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Flaky sea salt for finishing

Instructions

1. Preheat your oven to 450°F (230°C) and place a 10-inch cast-iron skillet inside to heat.
2. In a bowl, mix warm water, yeast, and sugar. Let sit 5 minutes until foamy.
3. Stir in sourdough discard, flour, salt, and 2 tbsp olive oil. Mix until a shaggy dough forms.
4. Turn onto a floured surface and knead 2 minutes until smooth. Let rest 10 minutes covered.
5. Carefully remove hot skillet, rub with oil, and press dough into the skillet to form a flat round.
6. Sprinkle minced garlic, mozzarella, and thyme evenly over dough.
7. Bake for 12–15 minutes until edges are golden and cheese is bubbling. Look for light blistering.
8. If you want extra char, broil 1–2 minutes watching closely.
9. Remove and sprinkle flaky sea salt. Let rest 5 minutes before slicing.

How to Serve It

Serve warm straight from the skillet on a wooden board. Garnish with extra thyme and a drizzle of good olive oil. Pair with a crisp green salad and a chilled white wine or a citrusy beer. Store leftovers refrigerated in an airtight container for up to 2 days, reheat in a skillet or oven to crisp. Make the dough ahead and refrigerate for up to 24 hours; bring to room temp before baking.

2. Sourdough Discard Savory Herb Pancakes (Dinner-Ready)

These savory herb pancakes use sourdough discard for tang and tender crumb. They're pan-fried until golden and studded with fresh herbs. Lightly crisp outside, soft inside, with bright herbal notes. Great as a side, base for smoked salmon, or main with a salad. You’ll notice the buttered scent and herby flecks in every bite.

Prep time: 10 minutes | Cook time: 20 minutes | Makes 8 pancakes

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 3/4 cup all-purpose flour
• 1/2 cup milk (room temperature)
• 1 large egg (room temperature)
• 1 tbsp melted butter (cooled slightly)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 cup chopped chives
• 2 tbsp chopped parsley
• Freshly ground black pepper, to taste
• Butter or oil for frying

Instructions

1. In a bowl whisk discard, milk, and egg until combined.
2. Stir in melted butter, then add flour, baking powder, baking soda, and salt. Mix just until moistened.
3. Fold in chives, parsley, and pepper. Batter should be thick but pourable; add 1–2 tbsp milk if too thick.
4. Heat a nonstick skillet over medium and add 1 tbsp butter or oil.
5. Spoon 1/4-cup portions of batter into skillet, flatten slightly with back of spoon.
6. Cook 2–3 minutes until edges set and bottoms are golden brown. Flip and cook 2 more minutes.
7. Transfer to a warm oven (200°F / 95°C) while you finish remaining pancakes.
8. Check doneness: pancake centers should spring back slightly and not be wet.
9. Serve immediately or keep warm up to 30 minutes.

How to Serve It

Stack pancakes and top with crème fraîche, smoked salmon, or sautéed mushrooms. Garnish with more chives and a squeeze of lemon. Pair with a light salad, pickled vegetables, or a crisp cider. Refrigerate leftovers for 2 days; reheat in a skillet for crisp edges. Batter can be kept in fridge overnight for morning or dinner use.

3. Sourdough Discard Recipes Savory Dishes for Dinner — Quick Pizza Dough

This quick pizza dough recipe uses sourdough discard for extra flavor without a long ferment. The crust bakes thin and crisp at the edges with a slight chew inside. It’s perfect for weeknight pizzas and flexible toppings. You’ll love the tangy aroma and quick turnaround that makes pizza doable any night.

Prep time: 15 minutes | Rest time: 20 minutes | Cook time: 10–12 minutes per pizza | Makes 2 small pizzas

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 cup warm water (about 100°F / 38°C)
• 1 tbsp olive oil
• 1 tsp instant yeast
• 3/4 tsp salt
• 1 tsp sugar
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella
• Fresh basil for finishing

Instructions

1. In a large bowl whisk warm water, yeast, and sugar. Wait 3–5 minutes for foamy signs.
2. Add sourdough discard, flour, salt, and olive oil. Mix to form a soft dough.
3. Turn out and knead about 3 minutes until smooth. Dough should be tacky but not sticky.
4. Cover and rest 20 minutes at room temperature. Dough will relax and slightly puff.
5. Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside.
6. Divide into two, stretch dough on a floured surface to 10–11-inch rounds.
7. Top with pizza sauce and mozzarella. Slide onto preheated stone.
8. Bake 10–12 minutes until crust is golden and charred in spots and cheese bubbles.
9. Remove, top with fresh basil, slice, and serve.

How to Serve It

Slice on a wooden board and garnish with fresh basil and a drizzle of olive oil. Pair with a crisp salad and a zesty red or sparkling water with lemon. Store leftover slices wrapped in foil for 2 days; reheat in a hot oven to crisp the crust. Dough can be made ahead and refrigerated up to 24 hours.

4. Pretzel Bites with Honey Mustard (Sourdough Discard)

These pretzel bites are chewy, slightly tangy, and perfect for dipping. The sourdough discard adds subtle sour notes that balance the sweet honey mustard. Golden brown with coarse salt, they’re ideal for game night or a casual dinner starter. You’ll enjoy the warm dough and glossy, lye-style crust.

Prep time: 20 minutes | Proof time: 45 minutes | Bake time: 15 minutes | Makes about 48 bites

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/2 cups warm water (about 105°F / 40°C)
• 2 tbsp granulated sugar
• 1 tbsp active dry yeast
• 4 cups all-purpose flour
• 1 1/2 tsp salt
• 4 tbsp unsalted butter, melted
• 10 cups water (for boiling)
• 1/4 cup baking soda
• Coarse sea salt for sprinkling
• For honey mustard: 1/4 cup Dijon mustard, 2 tbsp honey, 1 tbsp mayonnaise

Instructions

1. In a bowl combine warm water, sugar, and yeast. Let foam 5 minutes.
2. Stir in discard, flour, salt, and melted butter to make a smooth dough.
3. Knead 5 minutes until elastic. Cover and rest 45 minutes until slightly puffed.
4. Preheat oven to 425°F (220°C) and line baking sheets with parchment.
5. Divide dough into small pieces and roll into 1-inch bite-sized rounds.
6. In a large pot, bring 10 cups water and baking soda to a boil. Boil pretzel bites in batches 30 seconds each; drain.
7. Place on baking sheet, sprinkle with coarse salt, and bake 12–15 minutes until deep golden brown.
8. Whisk honey mustard ingredients together while pretzels bake.
9. Serve warm; pretzels should be chewy with a glossy crust.

How to Serve It

Serve in a basket with bowls of honey mustard and grainy mustard. Add pickles or beer cheese for variety. Pretzels keep at room temperature in an airtight container for 1 day; refresh in a 350°F (175°C) oven for 5–7 minutes. Dough can be shaped, refrigerated overnight, and boiled/baked next day.

5. Sourdough Discard Savory Waffles with Fried Chicken

Savory sourdough waffles add tang and tender crumb to classic chicken-and-waffles. The discard creates a light interior and crisp exterior that holds up to fried chicken and sauce. Expect balance of crunchy, salty, and slightly sour. Great for a weekend dinner with a crowd.

Prep time: 20 minutes | Cook time: 20 minutes | Serves 4

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tbsp sugar
• 1 1/4 cups buttermilk (cold)
• 1 large egg (room temperature)
• 3 tbsp melted butter (cooled)
• 1 cup cooked, shredded fried chicken or 4 small fried chicken thighs
• Maple syrup, for serving
• Chopped chives, for garnish

Instructions

1. Preheat waffle iron per manufacturer directions and lightly oil.
2. In a large bowl whisk discard, buttermilk, and egg.
3. Stir in melted butter.
4. In a separate bowl combine flour, baking powder, baking soda, salt, and sugar.
5. Fold dry ingredients into wet until just combined. Batter will be slightly lumpy.
6. Spoon batter into hot waffle iron and cook 4–6 minutes until waffle is golden and crisp.
7. Keep cooked waffles warm on a baking sheet in a 200°F (95°C) oven.
8. Fry or reheat chicken until internal temp reaches 165°F (74°C) and skin is crispy.
9. Serve waffles topped with a piece of fried chicken, maple drizzle, and chives.

How to Serve It

Stack waffles with chicken and finish with syrup and hot sauce for contrast. Serve with pickled slaw or roasted sweet potatoes. Leftover waffles freeze well; toast or reheat in oven to crisp. Batter can rest in the fridge up to 2 hours for deeper flavor.

6. Sourdough Discard Recipes Savory Dishes for Dinner — Olive & Rosemary Focaccia

This focaccia uses sourdough discard to add a light tang to the airy crumb. Olive oil pools in dimples and rosemary perfumes the crust. It’s perfect for dinner with soups, salads, or as sandwich bread. The crumb is tender and slightly chewy; the top is glossy and golden.

Prep time: 20 minutes | Rise time: 1 hour | Bake time: 25–30 minutes | Serves 6–8

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (about 105°F / 40°C)
• 1 tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp olive oil, plus 2 tbsp for drizzling
• 1/2 cup pitted Kalamata olives, halved
• 2 tbsp fresh rosemary leaves
• Coarse sea salt for finishing

Instructions

1. In a bowl mix warm water, yeast, and sugar. Let sit 5 minutes to foam.
2. Stir in discard, flour, salt, and 3 tbsp olive oil to form a soft dough.
3. Knead lightly 3 minutes until smooth. Place in an oiled bowl, cover, and rest 45–60 minutes until puffy.
4. Oil a baking sheet and press dough into a 9×13-inch rectangle.
5. Use fingers to make deep dimples across the dough. Drizzle 2 tbsp olive oil evenly.
6. Scatter olives and rosemary into dimples. Let rest 15 minutes while oven preheats to 425°F (220°C).
7. Bake 25–30 minutes until top is deep golden and edges are crisp.
8. Remove, brush with extra oil if desired, and sprinkle with coarse sea salt.
9. Cool 10 minutes before cutting to set the crumb.

How to Serve It

Serve warm with soups or slice for sandwiches. Garnish with extra rosemary and a bowl of olive oil for dipping. Store wrapped at room temperature for 2 days or freeze slices. Make dough a day ahead and refrigerate; bring to room temperature and bake when ready.

7. Cheddar Chive Sourdough Discard Biscuits (Savory Dinner Sides)

These biscuits are tender, flaky, and full of cheddar flavor. Sourdough discard adds a pleasant tang that pairs perfectly with sharp cheese. Golden crust and soft layers make them a great side for stews or roasted chicken. You’ll notice a buttery aroma and chive flecks throughout.

Prep time: 15 minutes | Bake time: 15–18 minutes | Makes 8 biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1/2 cup sourdough starter discard (cold or room temp)
• 1 cup shredded sharp cheddar
• 2 tbsp chopped fresh chives
• 1 tbsp melted butter for brushing

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. In a bowl combine flour, baking powder, baking soda, and salt.
3. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
4. Stir in cheddar and chives.
5. Mix buttermilk and sourdough discard; pour into dry ingredients and gently fold until just combined.
6. Turn dough onto floured surface, pat to 1-inch thickness, and cut 8 biscuits.
7. Place on baking sheet, brush tops with melted butter, and bake 15–18 minutes until golden and biscuit centers spring back.
8. Let cool 5 minutes on a rack before serving.
9. Check doneness by ensuring bottoms are lightly browned and centers fully set.

How to Serve It

Serve warm with gravy, butter, or jam. Garnish with extra chives. Pair with roasted vegetables or braised meats. Store airtight for 2 days; reheat in oven to restore flakiness. Dough can be formed and refrigerated for up to 24 hours before baking.

8. Garlic Parmesan Sourdough Discard Knots

These garlic knots are soft inside with a savory, buttery crust. Sourdough discard brings a gentle tang that balances garlic and parmesan. They’re pull-apart friendly and perfect alongside pasta or stew. Expect aromatic butter and crisp edges.

Prep time: 20 minutes | Rise time: 45 minutes | Bake time: 12–15 minutes | Makes 12 knots

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1/2 cup warm water (about 105°F / 40°C)
• 1 tsp active dry yeast
• 1 tsp sugar
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil
• For brushing: 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1/3 cup grated Parmesan
• 2 tbsp chopped parsley

Instructions

1. In a bowl mix warm water, yeast, and sugar. Let foam 5 minutes.
2. Add discard, flour, salt, and olive oil. Stir to form a soft dough.
3. Knead 5 minutes until elastic. Place in oiled bowl, cover, and rest 45 minutes until puffed.
4. Preheat oven to 400°F (200°C) and line a baking sheet.
5. Divide dough into 12 pieces, roll into ropes, and tie into knots.
6. Place knots on sheet, cover briefly for 10 minutes to relax.
7. Mix melted butter with minced garlic and brush knots generously.
8. Bake 12–15 minutes until golden brown.
9. Remove, sprinkle with Parmesan and parsley, and rest 5 minutes.

How to Serve It

Serve warm with marinara or a herbed olive oil dip. Garnish with extra Parmesan and parsley. Store in an airtight container for 2 days; refresh in a 350°F (175°C) oven for 8–10 minutes. Dough keeps in fridge overnight for next-day baking.

9. Savory Sourdough Discard Crepes with Mushroom Ragout

Thin sourdough discard crepes get a savory mushroom ragout filling that’s rich and earthy. The discard adds subtle tang to the delicate crepe batter. Expect silky mushrooms in a light cream sauce and tender crepes that wrap them snugly. Great for an elegant dinner at home.

Prep time: 20 minutes | Cook time: 25 minutes | Serves 4

Ingredients

For crepes:

• 1 cup sourdough starter discard (room temperature)
• 1 cup milk (room temperature)
• 2 large eggs (room temperature)
• 1 cup all-purpose flour
• 1 tbsp melted butter (cooled)
• 1/2 tsp salt
• Butter for cooking

For mushroom ragout:

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 lb mixed mushrooms, sliced
• 1/2 cup shallots, minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 2 tbsp chopped parsley

Instructions

1. Whisk discard, milk, and eggs until smooth. Add flour, melted butter, and salt; mix until thin batter forms. Rest 10 minutes.
2. Heat a nonstick skillet over medium and brush with butter.
3. Pour 1/4 cup batter, swirl to coat, and cook 1–2 minutes until edges lift. Flip and cook 30 seconds. Repeat to make 8 crepes.
4. For ragout, heat olive oil and butter in a skillet over medium-high.
5. Add shallots and garlic, sauté 1 minute. Add mushrooms and cook until they release liquid and brown, 6–8 minutes.
6. Pour in white wine, simmer until mostly evaporated. Stir in heavy cream, simmer 2–3 minutes until slightly thickened.
7. Season with salt, pepper, and parsley.
8. Spoon ragout onto crepes and fold. Warm assembled crepes 2 minutes in a low oven if needed.
9. Serve hot; mushroom sauce should coat crepes without being watery.

How to Serve It

Plate two crepes per person with a sprinkle of parsley and shaved Parmesan. Pair with a chilled white wine or light red. Refrigerate leftovers for 2 days in airtight container; reheat gently in skillet. Crepe batter can rest overnight for slightly more tang.

10. Jalapeño Cheddar Sourdough Discard Cornbread (Savory Side)

This cornbread blends cornmeal with sourdough discard for added tang and moisture. Jalapeños add a gentle heat and cheddar brings melty richness. The crumb is moist and tender — a perfect dinner side for chili, BBQ, or roasted meats. You’ll love the spicy-salty contrast and butter-melt surface.

Prep time: 10 minutes | Bake time: 22–25 minutes | Serves 6–8

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 cup sourdough starter discard (room temperature)
• 1 cup buttermilk
• 2 large eggs (room temperature)
• 1/4 cup melted butter
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup shredded cheddar
• 1 large jalapeño, seeded and diced
• 2 tbsp honey (optional)

Instructions

1. Preheat oven to 425°F (220°C) and place a 9-inch cast-iron skillet inside to heat.
2. In a bowl combine cornmeal, flour, baking powder, and salt.
3. Whisk discard, buttermilk, eggs, and melted butter in another bowl.
4. Stir wet into dry until just combined. Fold in cheddar and jalapeño.
5. Carefully remove hot skillet, add a tablespoon of butter to coat, and pour batter into skillet.
6. Bake 22–25 minutes until top is golden and a toothpick inserted comes out clean.
7. Let cool 10 minutes in skillet to set crumb.
8. Slice and serve warm with honey or butter.
9. Store leftovers tightly wrapped for 2 days; reheat in oven for fresh crust.

How to Serve It

Serve wedges with chili, pulled pork, or a hearty stew. Top with honey for sweet-heat contrast or herb butter. Cornbread keeps well in an airtight container for 2 days; freeze slices for longer storage. Batter mixes well ahead and can be baked the next day.

11. Herbed Dinner Rolls from Sourdough Discard

Soft, pillowy dinner rolls flavored with fresh herbs. Sourdough discard adds a mild tang that complements butter and herbs. They brown nicely and pull apart easily. Perfect alongside roasts or a family-style dinner. You’ll enjoy the warm, buttery scent and tender crumb.

Prep time: 20 minutes | Rise time: 1 hour | Bake time: 18–20 minutes | Makes 12 rolls

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 3/4 cup warm milk (about 100°F / 38°C)
• 2 tbsp sugar
• 1 tbsp active dry yeast
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 3 tbsp unsalted butter, softened
• 1 large egg (room temperature)
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped parsley
• For brushing: 2 tbsp melted butter

Instructions

1. In a bowl combine warm milk, yeast, and sugar. Let foam 5 minutes.
2. Mix in discard, egg, and butter.
3. Stir in flour and salt to form a soft dough.
4. Knead 6–8 minutes until elastic. Fold in herbs during kneading.
5. Place in an oiled bowl, cover, and rise 45–60 minutes until doubled.
6. Punch down, divide into 12 pieces, and shape into rolls. Place in a lined 9×13 pan.
7. Let rise 20–30 minutes while oven heats to 375°F (190°C).
8. Brush with melted butter and bake 18–20 minutes until golden brown.
9. Cool 10 minutes before serving.

How to Serve It

Serve warm with herb butter or softened garlic butter. Great with roasted chicken or holiday dinners. Store in an airtight container for 2 days; refresh in oven to restore softness. Dough can be refrigerated after shaping for 12–18 hours and baked next day.

12. Beer-Battered Sourdough Discard Fish Tacos

Crispy beer-battered fish gets extra lift from sourdough discard in the batter. The coating is light and shatters when you bite, while fish inside stays moist. Assembled with crunchy slaw and lime crema, these tacos make a lively dinner. You’ll notice a subtle tang under the beer’s yeastiness.

Prep time: 20 minutes | Fry time: 10 minutes | Makes 8 tacos

Ingredients

• For batter:
  • 3/4 cup sourdough starter discard (room temperature)
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup cold beer
• For fish:
  • 1 lb white fish fillets (cod or haddock), cut into 8 strips
  • 1/2 cup cornmeal (for dusting)
  • Vegetable oil for frying
• Slaw:
  • 2 cups shredded cabbage
  • 1/4 cup cilantro, chopped
  • 1 tbsp lime juice
  • Salt and pepper
• Lime crema: 1/2 cup sour cream, 2 tbsp lime juice, 1 tbsp hot sauce

Instructions

1. Make batter: whisk discard, flour, baking powder, and salt, then slowly whisk in cold beer until smooth. Chill 10 minutes.
2. Pat fish strips dry and dust lightly with cornmeal.
3. Heat oil in a deep skillet to 350°F (175°C).
4. Dip fish into batter, letting excess drip, and carefully lower into oil in batches.
5. Fry 3–4 minutes until golden brown and internal temp >145°F (63°C).
6. Drain on paper towels and keep warm in a 200°F (95°C) oven.
7. Toss slaw ingredients and mix lime crema.
8. Warm corn tortillas, assemble fish, top with slaw and crema, and squeeze lime.
9. Serve immediately while batter is crisp.

How to Serve It

Serve with lime wedges, pickled onions, and hot sauce. Pair with a light lager or sparkling water. Leftover fish best eaten same day; slaw keeps 2 days refrigerated. Batter can be mixed and chilled up to 2 hours before frying.

13. Sourdough Discard Stuffed Bell Peppers (Savory Dinner)

These stuffed peppers use sourdough discard in the rice-to-filling mix for extra moisture and tang. Beef, tomatoes, and melted cheese make them comforting and filling. The peppers roast until tender and hold a savory, slightly tangy filling. You’ll love the warm tomato aroma and gooey cheese top.

Prep time: 25 minutes | Bake time: 45 minutes | Serves 4

Ingredients

• 4 large bell peppers, tops removed and seeded
• 1 cup cooked rice
• 1/2 cup sourdough starter discard
• 1 lb ground beef or turkey
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded mozzarella or cheddar
• 2 tbsp chopped parsley

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. In a skillet over medium heat cook onion until translucent 3–4 minutes. Add garlic and cook 1 minute.
3. Add ground meat, breaking up, and cook until no longer pink.
4. Stir in cooked rice, discard, diced tomatoes, oregano, salt, and pepper. Simmer 3–4 minutes to meld flavors.
5. Spoon filling into prepared peppers, top each with shredded cheese.
6. Cover dish with foil and bake 30 minutes. Remove foil and bake 15 minutes more until peppers are tender and cheese is bubbly and golden.
7. Check doneness by piercing pepper with a knife — it should slide in easily.
8. Rest 5 minutes, sprinkle with parsley, and serve.

How to Serve It

Serve peppers on a platter with a green salad or roasted potatoes. Garnish with parsley and extra cheese if desired. Leftovers keep refrigerated for 3 days; reheat covered in oven. Fillings can be made ahead and stuffed just before baking.

14. Cheesy Spinach & Artichoke Sourdough Discard Dip with Toasts

This warm dip blends sourdough discard into the batter for a tangy, creamy base that bakes to bubbly perfection. Spinach and artichoke provide savory depth while three cheeses make it irresistibly melty. Serve with sourdough toasts for a dinner-friendly appetizer or light meal. You’ll smell garlic and cheese from the oven.

Prep time: 15 minutes | Bake time: 20–25 minutes | Serves 6–8

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup grated Parmesan
• 1 cup shredded mozzarella
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1 cup canned artichoke hearts, chopped and drained
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 375°F (190°C) and lightly oil a small baking dish or cast-iron skillet.
2. In a bowl beat cream cheese until smooth. Add sourdough discard, sour cream, and mayonnaise; mix well.
3. Stir in Parmesan, mozzarella, garlic, spinach, artichokes, lemon juice, salt, and pepper.
4. Transfer mixture to prepared dish and smooth top.
5. Bake 20–25 minutes until bubbling and top is golden brown.
6. Let cool 5 minutes to thicken slightly before serving.
7. Check doneness: dip should be bubbling through center and cheeses melted.
8. Serve warm with toasted sourdough slices.

How to Serve It

Spoon into a shallow bowl and surround with slices of toasted sourdough or vegetable crudités. Garnish with lemon zest and chopped parsley. Store leftovers in fridge for 3 days; reheat in oven until warmed through. Dip can be assembled ahead and baked just before serving.

You now have 14 different ways to turn sourdough discard into satisfying savory dinners. From shareable bites to full mains and comforting sides, these sourdough discard recipes savory dishes for dinner give you options for weeknights and weekends alike. Pin your favorites so you can grab a crowd-pleasing recipe whenever discard piles up. Which one will you make first — a gooey skillet flatbread, crispy fish tacos, or cheesy dips and breads to share? Try one tonight and send the recipe to friends or family who also hate wasting starter.