10+ Sourdough Desserts: Dessert Ideas Worth Trying Any Day of the Week!

Published Categorized as Sourdough Discard Recipes

If you have an active sourdough starter that has served you well, in baking a bunch of delicious sourdough loaves, then why not temporarily retire the bread baking and transition to baked sourdough desserts? They’re fun, flavorful, and incredibly addicting. Try these sourdough desserts, and enjoy them in abundance any day of the week!

10+ Sourdough Desserts: Dessert Ideas Worth Trying Any Day Of The Week!

How to Use a Sourdough Starter for Desserts?

Since your sourdough starter contains both flour and water, it can be used in almost any dessert recipe. Sourdough starter desserts are especially wonderful, because the wild yeast and lactic acid in the starter create the perfect flavor profile with a moist and chewy texture that delights your taste buds.

Plus it’s a great way to put your extra starter to some use, especially when you’re craving something that tastes sweet with a hint of sour. Transitioning food, from loaves and pancakes to muffins and cakes!

Be sure to allow your dough to ferment for 12 hours or overnight before baking as this creates a moist and open crumb, essentially preventing your baked goods from emerging dense and dry.

Can You Use Sourdough Discard for Desserts?

Discarded sourdough can be used in many recipes, especially desserts with no additional flour needed, meaning that it can be added to a recipe and baked immediately. This is because the discarded starter’s flour has already fermented, and contributes to the overall sourdough flavor in any recipe.

Sourdough Dessert Recipes

If you’re looking to recreate a classic dessert with a fun twist complete with a comforting sourdough flavor, then you must try these sourdough dessert recipes:

  1. Sourdough chocolate zucchini muffins
  2. Sourdough cinnamon rolls
  3. Sourdough brownies
  4. Sourdough peanut butter brownies
  5. Sourdough peanut butter cookies
  6. Sourdough blondies
  7. Sourdough oatmeal cookies
  8. Sourdough chocolate cake
  9. Sourdough discard coffee cake
  10. Lemon sourdough pound cake
  11. Sourdough carrot cake
  12. Sourdough banana bread
  13. Sourdough cinnamon spice biscotti
  14. Sourdough beignets

Sourdough Chocolate Zucchini Muffins

These rich, crumbing chocolate zucchini muffins, are super healthy and an efficient way to make use of any extra sourdough starter. Made with a chocolate sourdough batter, combined with sweet chocolate chips, and zucchini ribbons, for a wonderful, healthy breakfast treat.

Ingredients

  • 1 ½ cups spelt flour
  • 3 tbsp cocoa powder
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ⅓ cup coconut oil
  • ¾ cup coconut sugar
  • 2 large eggs
  • 150g zucchini
  • Zest from 1 orange
  • 2 tbsp orange juice
  • ½ cup sourdough starter
  • ¼ cup buttermilk
  • ½ cup chocolate chips

Instructions

  1. Preheat the oven to 425 degrees and grease your muffin tins well.
  2. In a medium bowl, combine spelt flour, cocoa powder, salt, baking powder and soda. Then in a separate bowl whisk melted coconut oil, coconut sugar, then eggs.
  3. Stir in shredded zucchini, orange juice, sourdough starter, and buttermilk. Mix the dry ingredients with the wet ingredients until well combined.
  4. Stir in chocolate chips, then transfer the mixture to the fridge for an hour.
  5. Bake for 20 minutes and enjoy.
10+ Sourdough Desserts: Dessert Ideas Worth Trying Any Day Of The Week!

Sourdough Cinnamon Rolls

If you’re a fan of cinnamon rolls, then you’re going to love this delicious dessert. Sourdough cinnamon rolls are incredibly sweet and buttery with the perfect splash of icing for a scrumptious breakfast delight.

The sourdough starter in this recipe, provides the super soft cinnamon rolls with a complete balance of sweet and sour flavors, that complement any hot beverage of your choice. Perfect to enjoy on cold mornings, when you’re looking for that comforting bite!

You can also make use of your sourdough discard and create these wonderfully gooey sourdough discard cinnamon rolls!

10+ Sourdough Desserts: Dessert Ideas Worth Trying Any Day Of The Week!

Sourdough Brownies

If you’re looking for a dessert that quite literally melts in your mouth, then these sourdough brownies are calling your name. These mega fudgy brownies have a super moist, tender texture; easily the perfect dessert for chocolate lovers everywhere.

This recipe requires sourdough discard, though these can be made using a sourdough starter as well. Though it’s worth knowing that the sourdough isn’t used for sourness, rather helps limit the sweetness by introducing an addicting richness to these little squared delights.

Sourdough Peanut Butter Brownies

Calling all peanut butter lovers, to make the transition from regular brownies to peanut butter brownies, a sticky sweet dessert, perfect for satisfying the odd sweet tooth.

Your sourdough discard can create a phenomenal batch of moist, flavorful brownies, that will have you salivating in no time.

Sourdough Peanut Butter Cookies

Using sourdough discard to make crackers is possible. So why not cookies?

This is a delicious way to recreate classic peanut butter cookies. This recipe will provide you a show stopping dessert. And these sourdough peanut butter cookies are soon to become your new favorite recipe.

Sourdough Blondies

Light, gooey sourdough blondies are the ultimate sourdough dessert. A great recipe that requires a few ingredients and some of your sourdough discard.

You’ll notice that the sourdough discard provides a wonderful enhanced flavor, and lightness to your dessert recipes, thanks to the natural yeasts in your sourdough starter.

Sourdough Oatmeal Cookies

Sourdough discard oatmeal cookies are super soft, cakey, and so addicting. These little delights will have you hooked, you’ll find yourself making them again and again!

Sourdough discard desserts are the ultimate breakfast treat, especially when you’re searching for something quick and small enough to satisfy your hunger.

Sourdough Chocolate Cake

A chocolate sourdough cake should be at the top of anyone’s sourdough recipes list. The best way to make use of your excess sourdough starter, is to create a healthier version of regular chocolate cake. And when you’re planning to bake sourdough cakes you don’t have to worry about the potential alarming calories!

Simply ferment this delicious recipe overnight to increase its nutritional value, creating a tasty treat that both pleases your gut and satisfies your cravings!

Sourdough Discard Coffee Cake

This decadent sourdough coffee cake recipe is a perfect way to make use of any sourdough discard. The discard provides a tiny flavorful element to the very tender, moist sponge, and is especially wonderful when paired with a steaming mug of coffee!

Ingredients

  • 1 cup all purpose flour
  • ½ cup sugar
  • ¼ cup brown sugar
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup sourdough discard
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350 degrees, meanwhile grease a 9-inch baking tray.
  2. Grab a large bowl and combine flour, sugar, brown sugar, baking soda, salt, cinnamon and nutmeg, stirring with a spoon.
  3. Add your discard, egg, vanilla extract, and vegetable oil, mixing with a hand mixer.
  4. Pour this into a baking dish, and bake for 35 minutes.
sourdough coffee cake

Lemon Sourdough Pound Cake

If you love lemon flavored desserts, then you’re going to love this lemon sourdough pound cake. You can use a sourdough starter or discard for this recipe, and top your moist, tender cake with a spectacular lemon glaze. The perfect sourdough dessert for you and your family to enjoy!

Sourdough Carrot Cake

There’s something mystifyingly comforting about a slice of carrot cake. The perfect balance of carrot flavor, complementing the moist texture of the cake so effortlessly. If you were to incorporate a sourdough starter or discard to the mix, then the results are equally as irresistible. Try this wonderful sourdough carrot cake, and your taste buds are certainly in for a treat!

Sourdough Banana Bread

If you love sourdough bread, then you’re going to cherish this scrumptious banana bread. This sourdough dessert recipe requires an active sourdough starter and very ripe bananas. Complete with lemon zest and ginger for the ultimate flavorful punch, that is especially appreciated when slathered in butter.

For banana flavored muffins check out this sourdough banana muffins recipe!

10+ Sourdough Desserts: Dessert Ideas Worth Trying Any Day Of The Week!

Sourdough Cinnamon Spice Biscotti

Craving something sweet? How about a twice baked crunchy biscotti cookie made with an active sourdough starter, drizzled in white chocolate sauce, and complete with lots and lots of cinnamon.

Ingredients

  • 1 cup sourdough starter
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 ½ cups all purpose flour
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ½ cup soft unsalted butter
  • 5 oz. cinnamon chips
  • 4 ounces white chocolate (for drizzling)

Instructions

  1. In the bowl of an electric mixture, combine sourdough starter, brown sugar, eggs and vanilla. Add salt, flour, and cinnamon and mix.
  2. Mix the ingredients on low speed for 5 minutes. Your dough should be thick and stiff like cookie dough. Add in softened butter, then cinnamon chips until well combined.
  3. Transfer the dough onto a parchment-lined baking sheet, shaping the dough into a log. Cover with plastic wrap and allow the dough to ferment on the counter for 3-5 hours.
  4. Preheat the oven to 325 degrees and bake the log for 35 minutes. Remove the log and allow it to cool for 10 minutes. Then reduce the temperature of the oven to 250 degrees.
  5. Use a bread knife to cut the log into ¾-inch slices. Bake at 250 degrees for 40 minutes.
  6. Once they’ve completely cooled down, melt the white chocolate in the microwave for 30 seconds, then drizzle over the biscotti.

Sourdough Beignets

These crisp, golden sourdough beignets are made with sourdough starter, and provide a slight twang that we all know and adore. These sourdough beignets are deep fried to create a crisp, and chewy textured dessert, kind of like a donut but equally as delightful.

Ingredients

  • 1 cup sourdough starter
  • 3 cups unbleached all purpose flour
  • ¼ cup granulated sugar
  • 1 tsp kosher salt
  • 2 tbsp melted butter
  • ¾ cup buttermilk
  • Canola oil
  • Powdered sugar

Instructions

  1. Combine sourdough starter, flour, sugar, buttermilk, melted butter and salt in the bowl of an electric mixer, then knead on low speed for 5 minutes.
  2. Plop the dough into a greased bowl, cover with a plastic wrap and set on the counter in a warm spot for 6 hours. Once the dough has doubled in size, place the bowl in the fridge to ferment overnight.
  3. Heat a large skillet with canola oil, until it reaches 325 degrees. Meanwhile roll the dough out into a large rectangle. Cut the dough into 3-inch squares.
  4. Drop the squares into the hot oil, flipping until they’re puffed up and golden brown. Transfer the beignets to a cooling rack over a baking sheet, then add a light dusting of powdered sugar to finish.
10+ Sourdough Desserts: Dessert Ideas Worth Trying Any Day Of The Week!

Sourdough Desserts

Sourdough discard dessert recipes provide the perfect flavorful profile, for you and your family to enjoy. You can make these desserts using your discarded starter, or active bubbly starter, provided that you allow your recipe to ferment before the big bake!

FAQs

What do You Eat with Sweet Sourdough Bread?

Sourdough bread pairs well with your classic breakfast toppings. So why not pair sourdough sweet bread with butter, jam, avocado, hummus, peanut butter and so much more?

What Can I do with too Much Sourdough?

You can make use of extra sourdough starter in any recipe that requires flour and liquid. For instance: pancakes, waffles, cookies, muffins, crumpets, or batter for fried chicken.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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