When I first started making sourdough discard doughnut holes, it felt like the happiest way to use up leftover starter. Instead of wasting it, you turn that tangy discard into little fluffy bites that taste like a bakery treat. These sourdough discard donuts fry up golden on the outside and stay soft on the inside, perfect for rolling in sugar or dipping in chocolate. The light sourdough flavor makes them different from regular doughnut holes, slightly tangy, sweet, and very addictive in the best way.
Using sourdough discard gives these doughnut holes a light tang and the goodness of natural fermentation. They’re still a treat, but they feel a bit more wholesome with that fermented flour. You get quick energy from the carbs, richness from frying, and sweetness from sugar or glaze. Not exactly “diet food,” but definitely comforting and a smart no-waste idea turned delicious.
These sourdough discard treats are perfect for breakfast, brunch, or relaxed evenings. Great with coffee, great for sharing, and just the right bite when you don’t want a full doughnut. I love them because they feel warm, homemade, and turn leftovers into something special. Once you try them, you’ll keep coming back.
You’ll Also Love These
Sourdough Chocolate Chip Scones
Homemade Sourdough Pop Tarts With Jam Filling
Quick Mocha Cottage Cheese Edible Brownie Batter
Ingredients
½ cup warm milk
2 tbsp + ½ cup sugar (divided)
1 tsp active dry yeast
½ cup 100% hydration sourdough discard
2 + ¼ cups all-purpose flour
½ tsp salt
3 tbsp melted butter
1 egg
½ tsp vanilla extract
1 tsp ground cinnamon
Step-by-Step Directions
- Pour warm milk into a mixing bowl. Sprinkle in 2 tablespoons of sugar, add the active dry yeast, and stir in the sourdough discard. Rest for about 5 minutes, you want the yeast to get foamy.
- Once foamy, whisk in melted butter, the egg, and vanilla. This forms the flavour base.
- Add the flour and salt. Stir with a dough whisk or wooden spoon until a shaggy dough forms. It should feel a little rough — don’t worry if some flour isn’t fully mixed yet.
- Turn the dough out onto a lightly floured surface and knead about 5 minutes until smooth and elastic. Lightly oil a clean bowl, place the dough inside, and cover. Let it rise for about 1 hour until doubled in size.
- Roll the dough to about ½″ thickness. Use a small 1″ cutter for doughnut holes; 2″ if you prefer bigger doughnuts. You can also roll cut pieces into balls for extra fluffiness. Place cut pieces on parchment, cover, and rest another 45 minutes until puffed.
- Heat about 2″ of oil in a heavy pan to 350°F (175°C). Fry dough in batches, about 45 seconds per side, until golden. Don’t crowd the pan.
- Toss hot doughnut holes in the remaining sugar + cinnamon mix. Let cool slightly before digging in!
Nutritional Value
| Nutrient | Amount (Approx) |
|---|---|
| Calories | 41 kcal |
| Carbohydrates | 8g |
| Fat | 1g |
| Protein | 1g |
| Sugar | 1g |
| Fiber | 1g |
| Sodium | 38mg |
Ingredient Swaps
Flour & Dough Enhancers
- Swap all-purpose flour for bread flour for an extra chewy inside.
- Add up to 1 tsp baking powder for even lighter dough if your discard is low activity.
Sugar Options
- Use brown sugar instead of white for a caramel note.
- Swap half the sugar for honey or maple syrup, just reduce the liquid slightly.
Milk Alternatives
- Non-dairy milk such as oat or almond works well (unsweetened).
- If you don’t have milk, use buttermilk or yogurt thinned with water, this adds tang and tenderness.
For the Frying Oil
- Choose neutral high-smoke oils like canola, vegetable, or peanut. Coconut oil yields a slightly sweet aroma.
The Dairy-Free Version
Swap These:
- Milk → Unsweetened oat or almond milk
- Butter → Coconut oil or dairy-free margarine
What Changes?
Using plant milk still hydrates the dough, while dairy-free fats give richness without lactose. Coconut oil also adds a gentle sweetness that pairs beautifully with cinnamon sugar.
For best results, warm dairy-free milk to around 100°F before activating yeast, just as you would with dairy milk.
Fun Ways to Serve and Enjoy
- Classic Cinnamon Sugar: The original and most nostalgic.
- Chocolate Dip: Melt bittersweet chocolate with a pinch of salt for dipping.
- Jam-Filled: Use a piping tip to fill finished holes with raspberry or strawberry jam.
- Maple Glaze: Whisk powdered sugar with a splash of maple syrup for a simple shiny coating.
- Ice Cream Pairing: Serve warm doughnut holes with a scoop of vanilla, great for dessert gatherings.
Serving Tip: These are best enjoyed within a few hours of frying for maximum crispness and warmth.
Kid-Friendly Decorating Hacks
Easy topping ideas:
- rainbow sprinkles or chocolate sprinkles
- colored sugar in bright shades
- quick vanilla or chocolate glaze
- powdered sugar or cinnamon sugar
Make it smooth:
- give each child a plate
- use squeeze bottles or spoons for icing
- let them dip, roll, and sprinkle freely
In minutes, you’ll have happy kids, colorful doughnuts, and a table sprinkled with sugar, exactly the kind of chaos that feels cozy and memorable.
Make Ahead and Storage Ideas
Make the dough the night before, after the first rise, refrigerate covered overnight. Shape and second-rise in the morning before frying.
Storage: Store cooled doughnut holes in an airtight container up to 2 days at room temperature.
Freeze: Seal in freezer bags up to 3 months, thaw and reheat in the oven or air fryer.
Reheating Tip: Warm gently in an oven (350°F / 175°C) for 7–10 minutes to refresh crispiness.
Fry Vs. Bake – What Works?
Frying gives you classic doughnut-shop texture, crisp outside, fluffy inside, and deep, rich flavor. It’s fast, too; once the oil is hot, each batch cooks in minutes. The sugar coating clings beautifully to freshly fried doughnut holes, making them extra tempting.
Baking is lighter and less oily, with a softer, more bread-like crumb. It takes a bit longer and won’t have the same crispy edge, but it’s great if you prefer a “less fried” option. Coatings may need a light butter brush to stick well.
Want authentic texture and speed? Fry.
Want lighter, softer results with less oil? Bake.
What Every Baker should Know
- Temperature matters. If milk is too hot, yeast won’t bloom. Aim for 100–105°F.
- Proofing twice gives lift. The first rise builds structure; the second ensures light, airy dough.
- Oil heat stays consistent. Use a thermometer. Too cool = greasy doughnuts. Too hot = burnt outside, raw inside.
- Don’t overcrowd the fryer. Leaving space ensures even browning.
- Toss while warm. Sugar sticks best when the doughnut holes are hot.
Frequently Asked Questions
1. Can I use sourdough discard straight from the fridge?
Yes. Cold discard works fine. Just make sure your milk is warm enough to activate the yeast so the dough still rises well.
2. Does the discard need to be active or bubbly?
No. In this recipe, yeast does the main rising. The discard is here for flavor and to reduce waste.
3. Can I bake these instead of frying?
You can. They’ll be softer and more bread-like. Bake at 350°F (175°C) until golden, then glaze or roll in sugar.
4. Why didn’t my doughnut holes puff up?
Common reasons: milk too hot (killed yeast), milk too cold (yeast never activated), or not enough rising time. Give them more proofing in a warm spot.
5. What oil is best for frying?
Use neutral, high-heat oils like canola, vegetable, or peanut oil. Avoid strongly flavored oils like olive oil.
Sourdough Discard Doughnut Holes
24
servings2
hours5
minutes15
minutes2
hours20
minutesIngredients
½ cup warm milk (100–105°F)
2 tbsp + ½ cup sugar (divided)
1 tsp active dry yeast
½ cup sourdough discard (100% hydration)
2 + ¼ cups all-purpose flour
½ tsp salt
3 tbsp melted butter
1 large egg
½ tsp vanilla extract
1 tsp ground cinnamon (optional, for coating)
Oil for frying
Directions
- Pour the warm milk into a mixing bowl and stir in 2 tablespoons of sugar. Sprinkle the yeast over the top and add the sourdough discard. Let it rest for about 5 minutes until the mixture becomes foamy and bubbly.
- Once foamy, whisk in the melted butter, egg, and vanilla extract until fully combined. This forms a rich, flavorful base for the dough.
- Add the flour and salt to the wet mixture and stir until a shaggy dough forms. Don’t worry if some flour isn’t fully mixed yet; it will come together during kneading.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. The dough should feel soft but slightly springy to the touch.
- Place the kneaded dough in a lightly greased bowl, cover with a towel, and let it rise for about 1 hour or until doubled in size. This first rise builds structure and flavor.
- Roll the dough to about ½-inch thickness and cut into 1-inch balls. If you prefer larger doughnuts, use a slightly bigger cutter, or simply shape the pieces into small round balls.
- Place the cut doughnut holes on parchment paper, cover, and let them rise again for 45 minutes until puffed. This second rise ensures light, airy doughnuts.
- Heat about 2 inches of oil in a heavy pan to 350°F (175°C). Fry the doughnut holes in batches for about 45 seconds per side, until golden brown and cooked through.
- Remove the fried doughnut holes and immediately toss them in the remaining sugar and cinnamon mixture or glaze. Let them cool slightly, then serve warm and enjoy!
Notes
- Make sure your milk is warm but not hot, around 100–105°F, to activate the yeast without killing it.
- If you want a lighter version, baking them works too, just brush lightly with melted butter before tossing in sugar or glaze so it sticks.
- You can also refrigerate the dough overnight after the first rise, then shape and fry the next day for a make-ahead breakfast treat.
- These doughnut holes also pair beautifully with fresh fruit or a small scoop of ice cream for a quick dessert upgrade.
