The Ultimate Sourdough Donut Recipe (Better Flavor, Better Texture)

Last updated on August 21st, 2026

Is your sourdough starter just sitting in the fridge between loaves? Put it to work here. Fermenting the dough overnight gives these donuts a light, open crumb and a mild tang that plain donuts don’t have, and using discard-adjacent starter instead of tossing it means less waste in your kitchen too.

What We’re Making Today

If you have ever bitten into a donut and thought “this is fine, but it could be so much better,” sourdough is your answer.

These are donuts with a twist, amazingly next-level treats. Soon you’ll have everyone asking what your secret is.

This recipe uses an active starter (not discard) so the dough actually rises, and it works whether you want to deep fry for the classic donut shop texture or bake for a lighter, less messy version.

Yield	About 12–14 donuts (3.5-inch) plus the same number of donut holes
Active time	About 45 minutes
Fermentation + proofing	4–15 hours depending on which method you choose (see below)
Cook method	Fry or bake, your choice
Best flour	Bread flour, or a mix of bread and all-purpose

Why Sourdough Instead of Regular Yeast?

Feature	Regular Donuts	Sourdough Donuts
Leavening	Commercial yeast	Wild yeast starter
Flavor	Sweet, one-note	Tangy, more complex
Texture	Dense or airy, depending on recipe	Light and open-crumbed
Digestibility	Standard	Easier for many people to digest
Shelf life	1–2 days	Stays fresh a bit longer
Prep time	Quick	Needs time for fermentation

The tradeoff is time, not effort. You’re mostly waiting while the starter does the work of building flavor!

View this post on Instagram

A post shared by Flourist (@flourist)

Ingredients

Ingredient	Amount	Notes
All-purpose flour	500g	Organic, unbleached if you can get it
Active sourdough starter	200g	Fed 4–6 hours before use
Unsalted butter, softened	60g
Large eggs, room temperature	3
Granulated sugar	100g
Whole milk, slightly warmed	240ml
Vanilla extract	1 tsp
Ground nutmeg	1/2 tsp
Salt	1 tsp
Oil for frying	~2 quarts	Grapeseed, peanut, or refined coconut oil

Yield note: this amount of dough makes roughly 12–14 standard 3.5-inch donuts, plus the cut-out centers, which you can fry or bake as donut holes. Exact count depends on how thick you roll the dough and how much you re-roll the scraps.

Substitutions

Good news if you have dietary restrictions because this recipe is pretty to alternatives that work better for you.

Flour swaps

• Bread flour instead of all-purpose adds more chew, thanks to its higher protein content (12–14%)
• Swap up to 25% of the flour for whole wheat for a nuttier flavor
• Gluten-free 1:1 baking blend works if you add 1 tablespoon psyllium husk powder for structure

Dairy-free

• Coconut oil instead of butter, adds a mild tropical note
• Plant-based butter also works, pick a low-water-content one

Egg-free

Replace each egg with 1/4 cup applesauce plus 1 tablespoon cornstarch (donuts will be a little denser but still good)

Related: Sourdough Pumpkin Donuts

Step 1: Prepare Your Sourdough Starter

• 12–18 hours before baking: feed your refrigerated starter equal parts flour and water by weight, then leave it at room temperature.
• 4–6 hours before mixing dough: feed it again, 50g starter + 100g flour + 100g water.
• How to know it’s ready: it should have roughly doubled, look bubbly, and pass the float test (a spoonful dropped in water floats).
• Ideal temp: 75–80°F for active fermentation.

If your starter is sluggish, move it somewhere warmer like near the stove, add a small pinch of rye flour to the feeding, or switch to filtered water if your tap water is heavily chlorinated.

Tip: Do not throw away your starter discard! It is perfect for pancakes, crackers, or sourdough cake. Nothing goes to waste here.

View this post on Instagram

A post shared by myisha | all things sourdough (@risendoughco)

Step 2: Make the Dough

Here comes the fun part. Once your starter is active and bubbly, you are ready to bring this dough together.

1. Combine your bubbly starter with warm milk and whisked eggs in a large bowl.
2. In a separate bowl, cream the butter and sugar until just combined.
3. Add the butter mixture to your wet ingredients along with vanilla and nutmeg.
4. Mix in flour and salt until everything comes together.
5. Knead for 8-10 minutes by hand or 5 minutes on medium-low in a stand mixer.

What you are looking for: A soft, slightly tacky dough that feels supple and springs back gently when poked. It should not be sticky like glue, but it should not be stiff either. When it feels like it has a little life to it, you are on the right track.

• Too sticky? Add flour one tablespoon at a time.
• Too dry? Add a small splash of milk.

Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise. The hardest part now is just being patient!

Step 3: Fermentation and Proofing

The flavors you are going to taste in the finished donut? They are developing right now, slowly and beautifully. Do not rush this stage.

You only need to pick one bulk fermentation method and one final proof method below, not all four. Mixing and matching both room-temp and fridge versions of the same stage will over-ferment the dough.

Bulk fermentation (pick one, right after mixing the dough):

Method	Time	What you’re looking for
Room temperature	3–5 hours at 75–78°F	Dough increases 50–75% in volume, small bubbles on the surface
Refrigerator	Overnight (8–12 hours)	Slower rise, tangier flavor by morning

Final proof (pick one, after you’ve shaped the donuts in Step 4):

Method	Time	What you’re looking for
Room temperature	1–3 hours	Donuts wobble gently when you nudge the tray
Refrigerator	8–12 hours	Let the shaped donuts sit at room temp for 30 minutes before frying or baking

A common combo: bulk ferment at room temp during the day, then do the final proof overnight in the fridge so you can fry fresh in the morning. But any single path through the two tables above works, room temp through both, fridge through both, or a mix of the two stages (just not both options within the same stage).

Poke test: Press a finger lightly into the dough. If it leaves a slight dent that slowly springs back, you are in great shape.

Temperature tips:

• Too cold: fermentation slows dramatically
• Too warm: ferments too fast without developing flavor
• No proofing box? Your oven with just the light on creates a perfectly cozy environment for your dough.

Step 4: Shape the Donuts

Now for the satisfying part: turning your beautiful dough into actual donuts.

1. Turn dough onto a lightly floured surface and roll to 1/2-inch thickness.
2. Use a 3.5-inch cutter for the outer circle and a 1-inch cutter for the center hole.
3. Press straight down without twisting for clean edges that rise evenly.
4. Transfer carefully to parchment-lined trays using a dough scraper.

No cutters? No problem:

• Use a drinking glass for the outer circle and a bottle cap for the hole
• Or hand-shape: roll dough into 2-ounce balls, poke a finger through the center, and gently widen the hole for a charmingly rustic look

Tip: Do not toss those scraps! Gather them up, let them rest for 10 minutes, then re-roll for a few extra donuts. Every scrap counts.

Step 5: Frying vs. Baking

Here is where you get to choose your own adventure. Both methods produce genuinely great results with sourdough dough.

Method	Temp	Time	Result
Deep frying	350-365°F	2-3 min per side	Crispy outside, pillowy inside, classic donut experience
Baking	375°F	12-15 minutes	Lighter on calories, less mess, more bread-like texture

Frying tips:

• Use a heavy Dutch oven for stable, even heat
• Fry only 2-3 donuts at a time to keep the oil temperature consistent
• Best oils: grapeseed, peanut, or refined coconut oil

Baking tips:

• Brush lightly with butter before baking to develop a gorgeous golden crust
• Use slightly higher hydration dough to prevent dryness during the longer cooking time

View this post on Instagram

A post shared by Cultured Crumb Breads & Bakes | Lexxie (@culturedcrumbco)

Step 6: Glazes and Toppings

Classic glazes

Apply glaze while the donuts are still slightly warm so it sticks and sets properly.

Glaze	Ingredients
Vanilla	2 cups powdered sugar + 1/4 cup milk + 1 tsp vanilla extract
Chocolate	4 oz melted chocolate + 3 tbsp butter + 1 cup powdered sugar + milk to loosen
Maple	Pure maple syrup + powdered sugar + a pinch of salt

A plain glaze isn’t a downgrade, it lets the sourdough flavor come through more clearly. Toppings are just for fun when you want them.

Creative Flavor Upgrades

Want to take things up a notch? Mix any of these into your base glaze:

• Cardamom
• Orange blossom water
• Espresso powder
• Brown butter (adds incredible caramelized, nutty depth)
• Reduced fresh berry syrup (strain first, then blend into powdered sugar)

Topping Ideas

Apply while glaze is still tacky so everything sticks like it should:

• Toasted coconut flakes
• Crushed freeze-dried berries
• Candied citrus zest
• Chopped nuts
• Cacao nibs
• Crushed pretzels

Sometimes a simple glaze is honestly the best choice because it lets the complex sourdough flavor shine through. But there are absolutely no rules here!

More on the blog: Baked Sourdough Donuts

Donut Revolution, The Sourdough Way!

Choose deep-fried for a crispy texture or baked for a healthier option, experiment with different flours to create your perfect donut.

Enjoy these delicious, tangy treats!

FAQs – The Ultimate Sourdough Donut Recipe