Light and Fluffy Sourdough Discard Donuts (Donut Holes) | Air Fryer + Oven
As an Amazon Associate and member of other affiliate programs we earn a small commission from qualifying purchases through our affiliate link. For more information read our Entire Affiliate Disclosure.
These sourdough discard doughnuts are the perfect easy way to use up extra sourdough starter. They have a tangy taste with a sweet sugar and cinnamon finish.These sourdough discard donuts are quick, fluffy donut holes made with no yeast. Choose the air fryer or oven for a fast cinnamon-sugar treat that uses up extra discard.
The sourdough discard donuts can be made in the oven or the air fryer. They have the perfect light and fluffy texture with mouthwatering flavor profiles. These sourdough discard donuts use up 1/2 cup of sourdough discard and only require a few extra ingredients to make.
My kids absolutely loved these sourdough donuts. Fresh out of the air fryer with melted butter and topped with a cinnamon sugar mixture. So yummy!
These sourdough discard donuts are light and fluffy sourdough discard donut holes. If you’re looking for an air fryer sourdough donuts method, see the variation notes below.
This recipe makes sourdough discard donut holes (little donut “bites”), not traditional ring-shaped donuts. If you want rings, you can roll and cut the dough, but the bite-size shape cooks more evenly in both the air fryer and the oven.
What is sourdough discard, and how does it differ from active sourdough starter?
Sourdough discard is the portion of starter you remove before feeding. It’s a mature starter that adds tangy flavor, but it isn’t always at peak activity like a freshly fed starter.
Sourdough discard refers to the portion of sourdough starter that is removed and discarded during the feeding or refreshing process. When maintaining a sourdough starter, it needs regular feedings of flour and water to keep the natural fermentation process going. During these feedings, a portion of the mature starter is removed to make room for the fresh flour and water mixture. This discarded portion is known as sourdough discard. Learn how to discard properly in our feeding and maintaining Starter guide.
The key difference between sourdough discard and an active sourdough starter lies in their stage of development and activity. Sourdough discard is essentially a mature but unfed portion of the starter. It may not have the same leavening power or activity as a freshly fed starter, but it still contains the complex flavors developed during fermentation.
For this recipe, discard can come straight from the fridge as long as it was fed recently—these donut holes are no yeast and get their lift from baking powder and baking soda. Here’s a quick explanation of how those leaveners work.
A strong, recently fed starter may also do some lifting. Let the discard warm to room temperature for easier mixing and fluffier results.
Can I prepare the sourdough discard donuts ahead of time and refrigerate the dough overnight for a next-day bake?
Can I prep the dough ahead and refrigerate overnight?
Yes. For the best flavor, you can mix the dough, cover it tightly, and refrigerate up to 12 hours. Because this recipe uses baking powder and baking soda (not yeast), the dough won’t “rise” overnight the same way a yeasted dough would — the overnight rest is mainly for convenience and flavor.
When you’re ready to bake, let the dough sit at room temperature 20–30 minutes, then cook as directed.
Here’s a general guideline on how to do it:
- Prepare the Dough: Follow your sourdough discard donut recipe up until the point where you have shaped the donuts or cut them into rounds. Instead of letting them rise at room temperature, you’ll be refrigerating the dough.
- Cover and Refrigerate: Place the shaped or cut-out donuts on a baking sheet lined with parchment paper. Cover the sheet with plastic wrap or a damp kitchen towel to prevent the dough from drying out. Place the entire baking sheet in the refrigerator. Or just the dough unshaped. You can shape them in the morning after warming the dough.
- Overnight Rest: Allow the donut dough to rest in the refrigerator overnight.
- Next-Day Bake: When you’re ready to bake, preheat your air fryer or your oven for baking. Take the donut dough out of the refrigerator and let it come to room temperature for about 15-30 minutes.
- Air Fry or Bake as Usual: Proceed with air frying or baking the donuts as per the recipe instructions. The chilled dough may take a bit longer to rise or puff up.
Remember to monitor the donuts closely as they cook to ensure they achieve the desired golden brown color and doneness. This overnight refrigeration method can be a time-saving technique for making delicious sourdough discard donuts.
Additions and topping ideas for the donuts.
Glazes:
- Classic Vanilla Glaze: A simple combination of powdered sugar, milk, and vanilla extract creates a sweet and slightly tangy glaze that complements the sourdough notes.
- Lemon or Orange Zest Glaze: Add a citrusy kick by incorporating lemon or orange zest into your glaze. The bright, fresh flavors contrast nicely with the richness of the donuts.
- Maple Glaze: For a comforting and slightly earthy sweetness, try a glaze made with maple syrup. It adds depth and richness to the donuts.
Toppings:
- Cinnamon Sugar: Roll warm donuts in a mixture of cinnamon and sugar for a classic, comforting coating that enhances the sweetness of the sourdough.
- Chopped Nuts: Finely chopped nuts, such as pecans or almonds, add crunch and nutty undertones to each bite.
- Toasted Coconut Flakes: Toasted coconut not only provides a delightful crunch but also adds a hint of tropical flavor to the donuts.
Fillings:
- Fruit Jam or Preserves: Inject a burst of fruity goodness by filling the donuts with your favorite fruit jam or preserves. Raspberry, strawberry, or apricot work well.
- Chocolate Ganache: For chocolate lovers, a smooth and glossy chocolate ganache filling or drizzle can elevate the richness of the sourdough donuts.
- Cream Cheese Filling: A cream cheese-based filling, perhaps with a touch of vanilla or citrus zest, can offer a creamy and tangy contrast to the donut’s texture.
Sourdough Discard Donuts
Sourdough discard donut holes are a quick, delicious way to use up extra starter. These no-yeast sourdough discard donuts are light and fluffy with a cinnamon-sugar finish, and you can make them in the air fryer or oven.
Ingredients
For the Donut Holes:
- 1 cup (120 grams) unbleached all purpose flour
- 1/2 cup (113 grams) sourdough discard (best if room temp and fed within 12 hours of using)
- 3/4 cup (184 grams) sour cream (can substitute for plain greek yogurt
- 2 tbsp (24 grams) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup (58 grams) melted butter (for brushing tops of dough with)
Topping:
- 1/4 cup (58 grams) melted butter
- 1/2 cup (24 grams) granulated sugar
- 2 tbsp ground cinnamon
Instructions
Air Fryer Method:
- Preheat Air Fryer to 350 F
- Combine ingredients together in a medium sized bowl, mix together with a wooden spoon until a sticky dough ball forms.
- On a clean counter surface, sprinkle generously with flour and pour out dough
- Gently knead the dough on the floured counter until a smooth dough ball forms (you may need to add additional flour if your dough is too sticky to work with).
- Roll out the dough into an even rectangle and cut into equal mini rectangles (around 16)
- Lay parchment paper or a liner down in the basket or your air fryer.
- Gently roll the squares into balls (if too sticky, add flour to your hands when rolling)
Air Fryer Prep and Bake:
- Place the rolls in the lined air fryer basket.
- Brush the tops of the rolls with melted butter
- Air fry for 4 minutes, flip the balls over and air fry an additional 3-4 minutes or until light golden brown.
To Finish:
- Mix together the cinnamon and sugar in a small bowl
- Remove from air fryer and brush donuts with melted butter
- Gently roll around in the cinnamon and sugar mixture
- Enjoy right away for best flavor
Oven Method:
- Preheat Oven to 375 F
- Combine ingredients together in a medium sized bowl, mix together with a wooden spoon until a sticky dough ball forms.
- On a clean counter surface, sprinkle generously with flour and pour out dough
- Gently knead the dough on the floured counter until a smooth dough ball forms (you may need to add additional flour if your dough is too sticky to work with).
- Roll out the dough into an even rectangle and cut into equal mini rectangles (around 16)
- Gently roll the squares into balls (if too sticky, add flour to your hands when rolling)
Oven Prep and Bake:
- Place the rolls on a lined baking sheet
- Brush the tops of the rolls with melted butter
- Bake for 15 minutes in the oven, flipping the donuts around 8 minutes.
- Mix together the cinnamon and sugar in a small bowl
To Finish:
- Remove from oven and brush donuts with melted butter
- Gently roll around in the cinnamon and sugar mixture
- Enjoy right away for best flavor
Notes
- This is a sticky dough. If it’s hard to handle, flour your hands and work surface.
- Starter hydration varies: this recipe was tested with a 100% hydration starter (equal weights flour and water). If your discard is runny, add flour 1 tablespoon at a time until the dough is sticky but shapeable. If your discard is very thick, add 1–2 teaspoons milk or water.
- Easy shaping option: skip rolling and cutting—pinch off pieces from the bowl, flour your hands, and roll into balls.
- The melted butter is for brushing/coating only (not mixed into the dough).
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 184Total Fat 7gSaturated Fat 4gUnsaturated Fat 3gCholesterol 17mgSodium 242mgCarbohydrates 27gFiber 2gSugar 10gProtein 4g
More Delicious Sourdough Discard Recipes:
f you’ve got more discard to use, these easy sourdough discard recipes are next on my list.
For more discard treats, try our full collection of sourdough discard recipes.
Frequently Asked Questions:
Can I use cold discard from the fridge?
Yes. For best results, let it sit at room temp 30–60 minutes before mixing.
Why is my dough so sticky/runny?
Because discard hydration varies by kitchen. Add flour 1 tablespoon at a time until you can roll/pinch and shape
Do sourdough discard donuts need yeast?
No. This recipe uses baking powder and baking soda for lift; the discard adds flavor, not the primary rise.
Are these sourdough discard donuts ring donuts or donut holes?
These are donut holes (bite-size). You can shape rings, but the small pieces cook more evenly in both the air fryer and oven.
More sourdough discard recipes
- Sourdough Discard Recipes hub:
- Best Sourdough Discard Crackers:
- Easy Discard Sourdough Pizza Crust:
- Discard Sourdough Pancakes:
To Go With Them:
Follow Us:
We enjoy meeting you on our social networks. Follow us on Facebook, Pinterest, Instagram . Tag us with your pictures of our recipes and comment on how it went for you. We would love to see what you do with them.
We often like, comment and share your posts of our recipes on our daily Instagram stories.
Ask questions and rate the recipe in the comments section below. Please share what you did with this recipe. We are always looking for more and better ways to make homemade food. Other cooks love your ideas!
Recent Posts:
All the comments about the sticky dough!! I just made this recipe and they were AMAZING!!! Instead of rolling the dough on the counter I just took pieces of dough enough for a little ball straight from the bowl, rolled them in my hand with some flour and they were perfect!! I made about 15 balls 😊
Excellent Tip! Thanks so much for sharing this Haylee. We are delighted they turned out so well for you. Happy Baking!
I agree with Ellen: “ I am confused about the recipe. Is the 1/4 cup butter in the batter and also another 1/4 cup butter in the topping?”
Maybe this is why so many comments say they have sticky dough…? They are maybe adding the butter to the dough and NOT supposed to…
Please clarify;) Thanks
Hi Nikki, Thanks for your question!
To clarify: The butter in this recipe is not part of the dough. It is used twice in two separate processes. After the doughnuts are formed and ready to bake, brush the butter on top of the formed doughnuts. This is just a flavor and texture enhancement and does not go into the doughnut dough.
The next time you’ll see butter in the recipe is for the topping. After baking, brush the rolls again with butter and roll the doughnuts in the topping mixture. The butter is not mixed into the topping ingredients. It sit on the surface of the doughnuts and gives the topping ingredients something to stick to.
I Hope this helps. Happy baking and have a wonderful day.
I am confused about the recipe. Is the 1/4 cup butter in the batter and also another 1/4 cup butter in the topping?? Also there is 2 TBSP sugar in the dough and also the topping?
@Ellen, did you get a response? I have the same question.
So I made the dough but it was so sticky that it wasn’t forming into an shape and it was impossible to roll into a rectangle. My starter isn’t runny, it was just sticky. Like even with flour down it was sticking to my counter. Should I just form rough balls, bake them and see how it comes out? I ended up throwing the dough away bc it didn’t seem salvageable . I still want to try this just not sure what to do
I Chelsey! This is a VERY sticky dough. I shape them with lots of flour on my counter and on my hands. Just roll them into balls the best you can. They always bake up great!
Just made these, and you are right! The dough IS very sticky! They are just out of the oven, they look like mini English muffins! He’s just rolling it in the cinnamon sugar! Can’t wait to give them a try!
Hi Diane,
I’m excited to try these as a healthier donut for my grandchildren!
Can you say a little more about rolling and cutting them in a traditional donut shape instead of the balls? I’m going to do the overnight refrigerator ferment for extra health benefits.
Roll them and use a 3 inch biscuit cutter and poke a hole? I’m wondering how thin to roll and cook the same time/temp flipping over midway? Have you done this successfully?
Hi Jeannie, Ive actually never tried to make them as traditional holed donuts. I think you could though.
Try This:
1) cut the dough into 8 equal sections rather than 16.
2) roll the dough into a long rolled length, like you would for shaping our bagels (I Recommend reviewing that recipe for help with shaping this way)
3) connect the ends so the dough forms a ring and allow to rise in this shape. A bit of water on the dough may help the dough hold together better.
OR
4) roll the dough into a ball and push your thumb through the ball to form the dough ring. This may work better since you have no connection point.
Using a biscuit cutter MAY work, let us know if you try that, how it goes.
After forming, follow the recipe. You may need a bit more baking time due to the larger dough volume. Happy baking!
My cinnamon/sugar mixture was way off following the recipe and didn’t realize until after. Should be around 100g sugar. I’ll definitely try it again
Hi Haley, Thanks so much for your input!
Can I take my sourdough starter out of the fridge and use the cold discard to start the recipe or do I need to take the discard and allow it to come to room temp before starting the recipe? Ty
Hi Gail, It’s best to allow the starter to come to room temperature so it has some action in it. For fluffier donuts feed the starter the night before and keep at room temp until you need it for the recipe. Hope this helps!
I followed the oven method exactly as directed & the donuts turned out perfectly. They were crispy on the outside & fluffy on the inside, as advertised! To make coating them with the cinnamon sugar easy, I put the donuts in a gallon ziptop bag after buttering them, poured the cinnamon sugar over them, closed it up & shook them around. All covered! The donuts were bigger than I expected, even though I cut into 18, so I might cut them smaller next time.
These were delicious and SO easy to make!! I made them at night as a treat and want to save some for coffee the next morning. What is the best way to store them?
Hi Hayden, We are so happy to hear you enjoyed this recipe. To store them overnight, just put them in any airtight container or loosely into a ziplock bag on the counter. Happy Baking!
I made these this morning & doubled the batch since I had so much discard. They came out perfect!! Soooo easy & delicious! Thank you!
Hi Janice, We are so happy you and your family enjoyed this fun sourdough treat. Thanks so much for letting us know and happy Baking!
Can you convert the recipe ingredients into grams?
Hi Diane, I have done the conversions for you. You will find them in the recipe next to that volume measurements. Thank you for asking! Happy Baking
Have you tried freezing the dough and then thawing it out to use? I’d love to know if it works!
Hi Faith, It should work fine to freeze this dough. I haven’t frozen this particular dough but I have frozen both sourdough pizza dough and sourdough pie crust. You can probably freeze it up to 2 months. That is what I would do based on my experience. Best of luck!
I added everything as directed and my dough isn’t even close to being a sticky ball. It’s still very “runny” even after adding more flour. What am I doing wrong?
Hi Ali, This is probably a measurement problem. To fix it you need to add more flour and as you do add the other dry ingredients in proportion. My guess is the starter is a bit runny. When we measure by volume it is very easy to get the measurements out of whack since we are not all using the exact same starters and flours. This is a simple recipe. However, you will need to adjust it if your starter is weak or runny. I hope this helps!
I made these with gluten free flour, as we are slightly gluten sensitive. We’re very delicious. Fried them in bear fat and made a homemade chocolate sauce for topping. Husband and toddler loved them:)
Hi Irene, Wow! So Glad this recipe worked well for you. And great fun that you topped them with chocolate. That sounds delish! And So intriguing you used bear fat with good results. Im not familiar with it but thanks for sharing for our hunting community!
Dang has anyone added the melted butter to the dough? I was rushing and added it to the dough. Hopefully it still turns out
Can I use active starter?
Hi Kayla, it’s ok to use an active starter. The finished doughnuts will be lighter and fluffier and probably larger than if you use an unfed starter.
Instead of unleashed AP flour can I use bread flour?
Hi Ann, Yes, Bread flour will work in this recipe. Enjoy!
I made these tonight; it was a rough batch but they taste great. I didn’t roll out the dough to cut it up (I just tore bits off and eyeballed it), so my donuts were a mix of sizes. The air fryer method takes longer, but the donuts didn’t seem to suffer for it. I’m going to keep this recipe in mind and start playing around with some of the variations you mention. And, you know, buy a roller.
Hi Micheal, Thats excellent! Thank you for your feedback. We are delighted you enjoyed this fun sourdough discard recipe. When you play around with it we’d love to hear more about how you like the variations you try. That’s the fun of homemade baking after all. Happy Baking!
Quick question…in your notes about making them ahead of time, you say to refrigerate them over night instead of letting them rise on the counter. How long should they rise on the counter if not putting them in the fridge? The recipe doesn’t have any mention of letting them rise at room temperature. Thank you in advance!
Hi Brooke, Thank you for your question. There is a distinct difference between a room temperature counter rise and a long cold rise in the fridge. For sourdough baking we often recommend the long cold rise since it retards the dough development and allows the dough to develop slowly, which makes for a deeper flavored and better textured baked good.
Counter rising at room temperature can be done with sourdough but the faster dough development does not allow the process to give its best. Also counter developing can cause over proofing so be careful the dough only rises about 2 to 4 hours on the counter or until the dough is doubled in size. Hope this helps! Happy baking!
@Diane,
So the rise is after shaping into donuts? I didn’t see the rise in the instructions, but may have missed it!
Hi Katie, This recipe does not require you to rise the dough. Enjoy!