18 Delicious Sourdough Discard Breakfast Recipes Easy

So, you’ve been nurturing your sourdough starter with love and care, but what about that discard? Before you toss it, let’s turn it into something spectacular! Our roundup of 18 Delicious Sourdough Discard Breakfast Recipes is here to inspire your mornings with easy, tasty, and waste-free ideas. From fluffy pancakes to savory crepes, get ready to give your breakfast a sourdough twist that’ll have everyone asking for seconds. Keep reading to discover your next favorite morning treat!

Sourdough Discard Pancakes

Every baker knows the challenge of dealing with sourdough discard, but today, we’re turning that leftover into something spectacular. These Sourdough Discard Pancakes are not just a solution; they’re a delightfully tangy, fluffy breakfast option that’ll make your mornings brighter.

Ingredients

• For the batter:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 egg
  • 1 cup milk
  • 2 tbsp melted butter

Instructions

1. In a large mixing bowl, combine the sourdough discard, flour, sugar, and salt. Mix until just combined to avoid overworking the batter.
2. Add the baking soda to the mixture, ensuring it’s evenly distributed for consistent rise.
3. In a separate bowl, whisk the egg, then incorporate the milk and melted butter. Pour this into the dry ingredients, stirring gently until the batter is smooth.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter. For evenly sized pancakes, use a 1/4 cup measure to pour the batter onto the skillet.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip carefully. Cook for another 1-2 minutes until golden brown.
6. Tip: Keep pancakes warm in a 200°F oven while you finish the batch. This ensures they’re all served hot.
7. Tip: For extra fluffy pancakes, let the batter rest for 10 minutes before cooking. This allows the baking soda to activate fully.
8. Tip: If the batter thickens too much upon resting, adjust with a splash of milk to reach the desired consistency.

Ready to serve, these pancakes boast a perfect balance of tangy and sweet, with a texture that’s light yet satisfying. Drizzle with maple syrup, or get creative with a dollop of yogurt and fresh berries for a refreshing twist.

Sourdough Discard Waffles

You might have some sourdough discard sitting in your fridge, wondering what to do with it. Transform it into delicious, crispy-on-the-outside, fluffy-on-the-inside Sourdough Discard Waffles that are perfect for a weekend breakfast or brunch.

Ingredients

• For the batter:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 egg
  • 1/4 cup melted butter
  • 3/4 cup milk

Instructions

1. In a large mixing bowl, combine the sourdough discard, all-purpose flour, sugar, and salt. Mix until just combined.
2. Add the baking soda to the mixture and stir well. The batter will start to bubble slightly, which is a good sign of activation.
3. In a separate bowl, whisk the egg, then add the melted butter and milk. Whisk until fully combined.
4. Pour the wet ingredients into the dry ingredients. Stir until the batter is smooth, but do not overmix to keep the waffles light and fluffy.
5. Preheat your waffle iron to 375°F. Lightly grease it with butter or cooking spray to prevent sticking.
6. Pour 1/2 cup of batter onto the center of the waffle iron. Close the lid and cook for about 4-5 minutes, or until the waffle is golden brown and crispy.
7. Carefully remove the waffle from the iron and repeat with the remaining batter.

Here’s how these waffles turn out: they have a delightful tang from the sourdough, a crispy exterior, and a tender interior. Serve them with maple syrup and fresh berries for a breakfast that feels special yet is surprisingly simple to make.

Sourdough Discard Crepes

Whipping up a batch of sourdough discard crepes is a fantastic way to utilize that leftover starter, transforming it into something deliciously thin and versatile. Let’s walk through the process together, ensuring you end up with perfectly tender crepes every time.

Ingredients

• For the batter:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 tbsp sugar
  • 1/2 tsp salt
• For cooking:
  • 1 tbsp butter, for greasing the pan

Instructions

1. In a large mixing bowl, combine the sourdough discard, flour, milk, eggs, melted butter, sugar, and salt. Whisk until the batter is smooth and free of lumps.
2. Let the batter rest at room temperature for 30 minutes. This allows the gluten to relax, resulting in more tender crepes.
3. Heat a 10-inch non-stick skillet over medium heat (350°F). Lightly grease the pan with butter, using a paper towel to spread it evenly and remove excess.
4. Pour 1/4 cup of batter into the center of the pan, immediately tilting and rotating the pan to spread the batter into a thin, even layer.
5. Cook the crepe for about 2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip carefully with a spatula and cook for another 1-2 minutes on the other side.
6. Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan as needed between crepes.

Soft, slightly tangy from the sourdough, and wonderfully flexible, these crepes are perfect for folding around sweet or savory fillings. Try layering them with fresh berries and a dollop of whipped cream for a delightful breakfast treat.

Sourdough Discard Muffins

Discover how to transform your sourdough discard into delicious, tender muffins with this straightforward recipe. Perfect for beginners, these muffins are a great way to reduce waste while enjoying a homemade treat.

Ingredients

• For the muffins:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup melted unsalted butter
  • 1/2 cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the sourdough discard, egg, melted butter, milk, and vanilla extract until well combined.
3. In another bowl, sift together the flour, sugar, baking soda, and salt to ensure there are no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined; overmixing can lead to tough muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Soft and slightly tangy from the sourdough, these muffins pair wonderfully with a dab of butter or a drizzle of honey. For an extra touch, try adding blueberries or chocolate chips to the batter before baking.

Sourdough Discard Banana Bread

You’ve probably found yourself staring at a jar of sourdough discard, wondering how to put it to good use. This Sourdough Discard Banana Bread recipe is your answer, transforming that tangy discard into a moist, flavorful loaf that’s perfect for breakfast or a snack.

Ingredients

• For the wet mixture:
  • 1 cup mashed ripe bananas (about 2-3 bananas)
  • 1/2 cup sourdough discard
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
• For the dry mixture:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the mashed bananas, sourdough discard, melted butter, eggs, and vanilla extract. Mix until well blended. Tip: Ensure your bananas are very ripe for the best flavor and natural sweetness.
3. In a separate bowl, whisk together the flour, sugar, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Tip: Overmixing can lead to a dense loaf, so mix until you no longer see flour streaks.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top starts browning too quickly, loosely cover it with aluminum foil.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

With its tender crumb and slight tang from the sourdough discard, this banana bread is a delightful twist on the classic. Serve it toasted with a smear of butter or as is for a satisfying treat.

Sourdough Discard Cinnamon Rolls

Let’s transform your sourdough discard into something unexpectedly delightful with these Sourdough Discard Cinnamon Rolls. This recipe not only reduces waste but also introduces a tangy depth to the classic sweet treat, perfect for a cozy morning or a comforting dessert.

Ingredients

• For the dough:
  • 1 cup sourdough discard
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1/2 cup warm milk (110°F)
  • 1/4 cup melted unsalted butter
  • 1 large egg
• For the filling:
  • 1/2 cup packed brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup softened unsalted butter
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, combine the sourdough discard, flour, granulated sugar, and salt. Mix until just combined.
2. Add the warm milk, melted butter, and egg to the dry ingredients. Stir until a sticky dough forms. Tip: The dough should be tacky but not overly sticky; adjust with a little more flour if necessary.
3. Cover the bowl with a damp cloth and let the dough rest at room temperature for 1 hour to allow the gluten to relax.
4. On a lightly floured surface, roll the dough into a 16×12 inch rectangle. Spread the softened butter evenly over the surface.
5. Sprinkle the brown sugar and cinnamon over the buttered dough, leaving a 1-inch border on one long edge. Tip: Press the filling lightly into the dough to prevent it from falling out when rolling.
6. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
7. Cut the log into 12 equal pieces using a sharp knife or dental floss for cleaner cuts. Place the rolls in a greased 9×13 inch baking dish.
8. Cover the dish and let the rolls rise in a warm place until doubled in size, about 1 hour. Tip: For a quicker rise, place the dish in a slightly warmed oven (turned off).
9. Preheat the oven to 375°F. Bake the rolls for 25 minutes, or until golden brown.
10. While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the warm rolls before serving.

Yield: These cinnamon rolls boast a soft, pillowy texture with a perfect balance of tangy and sweet flavors. Serve them warm with a dollop of cream cheese frosting for an extra indulgent twist.

Sourdough Discard Coffee Cake

Just when you thought your sourdough discard couldn’t get any more versatile, here comes a recipe that transforms it into a moist, tender coffee cake with a crumbly streusel topping. This methodical guide will walk you through each step to ensure your baking success, even if you’re a beginner.

Ingredients

• For the cake:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
• For the streusel topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp cold butter
  • 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the sourdough discard, flour, sugar, melted butter, egg, vanilla extract, baking soda, and salt until just combined. Tip: Avoid overmixing to keep the cake tender.
3. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
4. In a small bowl, mix the flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter until the mixture resembles coarse crumbs. Tip: Using your fingers can help achieve the perfect crumbly texture.
5. Sprinkle the streusel topping evenly over the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 25 minutes to prevent overbaking.
7. Allow the cake to cool in the pan for at least 10 minutes before serving.

Rich in flavor with a perfect balance of sweetness and tang, this sourdough discard coffee cake boasts a moist crumb and a crunchy streusel topping. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Sourdough Discard Scones

For those who cherish the tangy depth of sourdough but often find themselves with excess starter, these Sourdough Discard Scones offer a perfect solution. This recipe transforms your discard into tender, flaky scones with minimal effort, making it an ideal project for bakers of all levels.

Ingredients

• For the dough:
  • 1 cup sourdough discard (unfed)
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 large egg
• For the glaze (optional):
  • 1/2 cup powdered sugar
  • 2 tbsp milk

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
3. Add the cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In a separate bowl, mix the sourdough discard, heavy cream, and egg until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing will lead to tough scones.
6. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
8. Bake for 18-22 minutes, or until the scones are golden brown. Tip: For even baking, rotate the baking sheet halfway through.
9. If using the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled scones.

Light and tender with a slight tang, these scones are perfect with a cup of coffee or tea. For a festive twist, sprinkle with lemon zest before baking or serve with a dollop of clotted cream and jam.

Sourdough Discard Biscuits

Starting your day with homemade Sourdough Discard Biscuits not only reduces waste but also introduces a delightful tanginess to your breakfast table. This recipe is perfect for beginners, offering a straightforward path to fluffy, golden biscuits using your sourdough discard.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup sourdough discard, unfed
  • 1/4 cup whole milk

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Stir in the sourdough discard and milk until just combined. Tip: Overmixing can lead to tough biscuits.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting. Tip: Twisting the cutter can seal the edges, preventing the biscuits from rising properly.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch between each.
8. Bake for 15-18 minutes, or until the biscuits are golden brown on top.

Now, these Sourdough Discard Biscuits boast a tender crumb with a slight chew, thanks to the sourdough. Serve them warm with a dollop of honey butter or use them as the base for a breakfast sandwich for an extra special treat.

Sourdough Discard Donuts

Here’s a way to turn your sourdough discard into something unexpectedly delightful: sourdough discard donuts. These donuts are not only a great way to reduce waste but also bring a unique tangy flavor and tender texture to your breakfast table.

Ingredients

• For the dough:
  • 1 cup sourdough discard
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tbsp melted butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup all-purpose flour
• For frying:
  • 2 cups vegetable oil
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. In a large bowl, mix the sourdough discard, granulated sugar, egg, melted butter, and vanilla extract until well combined.
2. Add the salt, baking soda, and all-purpose flour to the bowl. Stir until a sticky dough forms. Tip: The dough should be tacky but manageable. If too sticky, add a little more flour.
3. Heat the vegetable oil in a deep fryer or large pot to 350°F. Use a thermometer to ensure accuracy.
4. While the oil heats, shape the dough into small balls, about 1.5 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
5. Fry the dough balls in batches, turning occasionally, until golden brown, about 2 minutes per side. Tip: Do not overcrowd the pot to maintain oil temperature.
6. Remove the donuts with a slotted spoon and drain on paper towels.
7. For the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
8. Dip each donut into the glaze while still warm, then set on a wire rack to let the excess drip off.

Delightfully tangy and tender, these sourdough discard donuts offer a perfect balance of sweetness and acidity. Serve them warm with a dusting of cinnamon sugar or alongside a cup of strong coffee for a truly indulgent experience.

Sourdough Discard French Toast

Now, let’s dive into making Sourdough Discard French Toast, a delightful way to repurpose your sourdough discard into a breakfast masterpiece. This recipe is perfect for beginners, offering a step-by-step guide to ensure your French toast turns out perfectly golden and delicious every time.

Ingredients

• For the batter:
  • 1 cup sourdough discard
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
• For cooking:
  • 2 tbsp unsalted butter
  • 4 slices day-old bread (thick-cut preferred)

Instructions

1. In a medium bowl, whisk together the sourdough discard, eggs, milk, sugar, vanilla extract, and cinnamon until smooth. Tip: Ensure the batter is well combined to avoid lumps.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, allowing it to melt and coat the pan evenly. Tip: The pan is ready when a drop of water sizzles upon contact.
3. Dip one slice of bread into the batter, allowing each side to soak for about 10 seconds to absorb the mixture without becoming too soggy.
4. Transfer the soaked bread slice to the preheated skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
5. Repeat the process with the remaining bread slices, adding more butter to the skillet as needed.
6. Serve the French toast warm, topped with your favorite syrup, fresh fruits, or a dusting of powdered sugar for extra sweetness.

Best enjoyed fresh, this Sourdough Discard French Toast boasts a crispy exterior with a soft, custardy center, offering a perfect balance of textures. For a creative twist, try layering it with whipped cream and berries for a decadent breakfast treat.

Sourdough Discard Bagels

Now, let’s dive into making Sourdough Discard Bagels, a perfect way to utilize your sourdough starter discard while creating something deliciously chewy and tangy.

Ingredients

• For the dough:
  • 1 cup sourdough starter discard
  • 3 1/2 cups bread flour
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 1 cup warm water (110°F)
• For boiling:
  • 2 quarts water
  • 2 tbsp sugar
• For topping (optional):
  • 1 tbsp sesame seeds
  • 1 tbsp poppy seeds

Instructions

1. In a large mixing bowl, combine the sourdough starter discard, bread flour, 1 tbsp sugar, salt, and warm water. Mix until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test when stretched.
3. Place the dough in a lightly greased bowl, cover with a damp towel, and let rise at room temperature for 4 hours, or until doubled in size.
4. Divide the dough into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center and stretch to form a bagel shape. Tip: Wet your fingers to prevent sticking.
5. Preheat your oven to 425°F and bring 2 quarts of water and 2 tbsp sugar to a boil in a large pot.
6. Boil the bagels, 2 at a time, for 1 minute per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
7. Sprinkle the boiled bagels with sesame seeds or poppy seeds if desired. Tip: Press the seeds gently to adhere.
8. Bake for 20-25 minutes, until golden brown. Let cool on a wire rack before serving.

Kindly note, these bagels boast a chewy interior with a crisp crust, offering a delightful tang from the sourdough. Serve them toasted with cream cheese or use them as the base for a hearty breakfast sandwich.

Sourdough Discard English Muffins

Unlock the secret to turning your sourdough discard into something extraordinary with these homemade English muffins. Perfect for beginners, this recipe guides you through each step to ensure your muffins are fluffy, golden, and full of flavor.

Ingredients

• For the dough:
  • 1 cup sourdough discard (unfed)
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup milk (warmed to 110°F)
• For cooking:
  • 2 tbsp cornmeal (for dusting)
  • 1 tbsp butter (for greasing)

Instructions

1. In a large mixing bowl, combine the sourdough discard, all-purpose flour, sugar, salt, and baking soda. Mix until a shaggy dough forms.
2. Gradually add the warmed milk to the dough, stirring continuously until the mixture becomes smooth and slightly sticky. Tip: The dough should be tacky but not overly wet; adjust with a little more flour if necessary.
3. Cover the bowl with a damp cloth and let the dough rest at room temperature for 1 hour. This allows the gluten to relax and the flavors to develop.
4. Lightly dust a clean surface with cornmeal and turn the dough out onto it. Gently pat the dough into a 1-inch thick circle.
5. Using a round cutter or a glass, cut out muffins from the dough. Tip: Dip the cutter in flour to prevent sticking.
6. Heat a griddle or large skillet over medium-low heat (300°F) and lightly grease with butter.
7. Cook the muffins for 5-7 minutes on each side, or until golden brown and puffed. Tip: Resist the urge to flip them too early; wait for bubbles to form on the surface.
8. Transfer the cooked muffins to a wire rack to cool slightly before serving.

Zesty and tender, these sourdough discard English muffins boast a delightful tang and a perfect nook-and-cranny texture. Serve them toasted with a smear of butter and jam, or use them as the base for a gourmet breakfast sandwich.

Sourdough Discard Popovers

Now, let’s dive into making Sourdough Discard Popovers, a delightful way to use up that leftover sourdough starter. These popovers are light, airy, and have a slight tang, perfect for breakfast or as a side dish.

Ingredients

• For the batter:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 cup whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
• For greasing:
  • 1 tbsp unsalted butter, softened

Instructions

1. Preheat your oven to 450°F. Place a popover pan or muffin tin in the oven to heat up while you prepare the batter.
2. In a large bowl, whisk together the sourdough discard, flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for 10 minutes to allow the flour to hydrate.
3. Carefully remove the hot pan from the oven. Using a pastry brush, grease each cup with the softened butter.
4. Fill each cup halfway with the batter. This gives the popovers room to rise without overflowing.
5. Bake at 450°F for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 20 minutes, or until the popovers are golden brown and puffed.
6. Do not open the oven door during the first 15 minutes of baking, as the sudden temperature change can cause the popovers to collapse.
7. Once baked, immediately remove the popovers from the pan to prevent them from becoming soggy. Serve warm.

Just out of the oven, these popovers have a crispy exterior and a soft, slightly chewy interior. Their unique sourdough flavor pairs wonderfully with sweet jams or savory herb butters for a versatile treat.

Sourdough Discard Granola Bars

Every baker knows the challenge of dealing with sourdough discard, but transforming it into something delicious doesn’t have to be complicated. These Sourdough Discard Granola Bars are a perfect example, offering a crunchy, nutritious snack that’s easy to make and even easier to love.

Ingredients

• For the granola bars:
  • 1 cup sourdough discard
  • 2 cups rolled oats
  • 1/2 cup honey
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp salt
• For the mix-ins:
  • 1/2 cup chopped nuts
  • 1/2 cup dried fruit
  • 1/4 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, mix together the sourdough discard, rolled oats, honey, melted coconut oil, vanilla extract, and salt until well combined. Tip: If the mixture seems too wet, add a little more oats to achieve a sticky but moldable consistency.
3. Fold in the chopped nuts, dried fruit, and chocolate chips until evenly distributed throughout the mixture.
4. Press the mixture firmly into the prepared baking pan, using the back of a spoon or your hands to ensure it’s compact and even. Tip: Wetting your hands slightly can prevent the mixture from sticking to them.
5. Bake for 25-30 minutes, or until the edges are golden brown and the center feels set when lightly pressed. Tip: For chewier bars, bake for the shorter time; for crunchier bars, bake longer.
6. Allow the granola bars to cool completely in the pan before lifting them out using the parchment overhang and cutting into bars.

Out of the oven, these granola bars boast a delightful contrast of textures—chewy from the oats and dried fruit, crunchy from the nuts, with melty pockets of chocolate. Serve them as a quick breakfast on the go or pack them for a midday energy boost.

Sourdough Discard Frittata

Unlock the potential of your sourdough discard with this simple yet flavorful Sourdough Discard Frittata. Perfect for beginners, this recipe transforms leftover starter into a hearty, versatile dish that’s ideal for any meal of the day.

Ingredients

• For the frittata:
• 1 cup sourdough discard
• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the frittata.
2. In a large bowl, whisk together the sourdough discard, eggs, milk, salt, and pepper until fully combined. Tip: A smooth batter ensures a uniform texture in your frittata.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced bell peppers and onions, sautéing until they’re soft, about 5 minutes. Tip: Sautéing the vegetables first enhances their flavor in the final dish.
4. Pour the egg mixture over the sautéed vegetables in the skillet, stirring gently to distribute the vegetables evenly.
5. Sprinkle the shredded cheddar cheese evenly over the top of the frittata mixture.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is lightly golden. Tip: The frittata is done when a knife inserted in the center comes out clean.
7. Remove from the oven and let it cool for 5 minutes before slicing and serving.

Vibrant with the tang of sourdough and the richness of eggs and cheese, this frittata boasts a fluffy texture and a depth of flavor that’s surprisingly complex. Serve it warm with a side of fresh greens for a balanced meal, or enjoy it cold as a protein-packed snack.

Sourdough Discard Quiche

Discover how to transform your sourdough discard into a delicious and hearty Sourdough Discard Quiche. This recipe is perfect for beginners, guiding you through each step to ensure a flavorful and satisfying meal.

Ingredients

• For the crust:
  • 1 cup sourdough discard
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 4 tbsp unsalted butter, cold and cubed
• For the filling:
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheese (such as cheddar or Gruyère)
  • 1/2 cup diced vegetables (such as bell peppers or spinach)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the sourdough discard, all-purpose flour, and salt until combined.
3. Add the cold, cubed butter to the bowl. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Press the dough into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Tip: Chill the crust for 15 minutes before baking to prevent shrinking.
5. Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and set aside.
6. In a separate bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
7. Sprinkle the shredded cheese and diced vegetables evenly over the pre-baked crust.
8. Pour the egg mixture over the cheese and vegetables. Tip: Gently shake the pie dish to distribute the filling evenly.
9. Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly browned. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
10. Allow the quiche to cool for 10 minutes before slicing and serving.

Appreciate the golden, flaky crust and the creamy, flavorful filling of your Sourdough Discard Quiche. Serve it warm with a side salad for a complete meal, or enjoy a slice cold for a quick breakfast on the go.

Sourdough Discard Breakfast Pizza

Zesty mornings call for innovative breakfasts, and this Sourdough Discard Breakfast Pizza is your ticket to a delicious start. Perfect for beginners, this recipe transforms your sourdough discard into a crispy, flavorful base topped with your favorite breakfast ingredients.

Ingredients

• For the crust:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp olive oil
• For the toppings:
  • 2 large eggs
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup cooked crumbled bacon
  • 1 tbsp chopped chives

Instructions

1. Preheat your oven to 450°F (232°C) and place a pizza stone or baking sheet inside to heat.
2. In a large bowl, mix the sourdough discard, all-purpose flour, salt, and olive oil until a dough forms. Tip: The dough should be slightly sticky but manageable.
3. On a floured surface, roll out the dough into a 12-inch circle. Tip: For an extra crispy crust, roll it thinner.
4. Carefully transfer the dough to the preheated pizza stone or baking sheet. Bake for 5 minutes until the crust starts to set.
5. Remove the crust from the oven. Crack the eggs onto the crust, then sprinkle with mozzarella cheese and crumbled bacon.
6. Return the pizza to the oven and bake for another 8-10 minutes, or until the egg whites are set and the cheese is bubbly. Tip: For runny yolks, bake for the shorter time.
7. Garnish with chopped chives before serving.

Golden and inviting, this breakfast pizza boasts a crispy sourdough crust with a gooey cheese and egg topping. Serve it with a side of fresh fruit or a drizzle of hot sauce for an extra kick.

Conclusion

Perfect for reducing waste and delighting your morning routine, these 18 sourdough discard breakfast recipes offer something for everyone. From fluffy pancakes to savory muffins, each dish turns your discard into a treasure. We’d love to hear which recipe becomes your breakfast favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover.

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