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4 Delicious Recipes for All Your Leftover Sourdough

Pancakes topped with fresh fruit next to a dish of honey.
suriya yapin/Shutterstock

Sourdough baking has taken off in a big way. However, new home bakers are discovering that constantly feeding their starter produces a lot of dough! Here’s what to do with all the extra.

Sourdough Pancakes

Fluffy, soft, and airy, these sourdough pancakes will pretty much replace whatever you used to do before and get you excited about having dessert for breakfast. This very easy recipe can be prepared the morning of, or even the night before if you don’t have any time to spare.

You’ll need the following ingredients:

  • 1-1/2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 2 tablespoons of sugar
  • 1/2 teaspoon of sea salt
  • 1 cup of sourdough discard (100 percent hydration)
  • 2 large eggs
  • 1 cup of milk and more, as needed, until the ratio of flour to liquid is perfect. Too much flour will make your pancakes too thick, and too much liquid will make them too thin.
  • 3 tablespoons of melted, unsalted butter or oil

Follow these instructions:

  1. Preheat your oven to 250 degrees Fahrenheit to keep the pancakes warm while you make the stack.
  2. In a large mixing bowl, whisk the dry ingredients together thoroughly. Add in the wet ingredients and whisk gently until a smooth batter forms. The batter should be thick, bubbly, and pourable.
  3. In a large, 10-inch skillet (you can use cast-iron or nonstick), melt a small piece of butter or drizzle cooking oil over low to medium heat to coat the pan. Pour 1/3 cup of batter into the pan and cook for 1 to 2 minutes, lowering the heat as needed.
  4. When you start noticing the edges puffing up and bubbles on the surface, flip the pancake. Cook for another minute or so on the other side, and then place the pancake on a sheet pan. Keep it warm in the oven while you cook the rest.
  5. Wipe out the skillet with a paper towel. Repeat the cooking process until you’ve used all the batter. Add more butter or oil if the pan gets too dry.
  6. Serve them as a stack and add your favorite toppings!

Sourdough Pizza Crust

A small garlic and shrimp pizza.
Bartosz Luczak/Shutterstock

Making a pizza with your sourdough starter will not only make it lighter and easier to digest, but will also allow you to experiment with different flavors.

Note that you’ll have to make the dough the night before, so make sure you have everything ready. You’ll need the following ingredients:

  • 1/3 cup and 2 teaspoons of whole wheat flour
  • 3-1/2 cups and 1 tablespoon of all-purpose flour
  • 1/2 cup of sourdough discard
  • 2 tablespoons of olive oil
  • 2 teaspoons of sea salt
  • 1-1/2 cups of water

Follow these instructions:

  1. In a large mixing bowl, combine all the ingredients. Mix with your hands until they’re fully incorporated. Cover the bowl with plastic wrap or a kitchen towel and allow the dough to rise at room temperature overnight.
  2. In the morning, you’ll need to perform a set of stretch and folds. Wet your hands to prevent the dough from sticking. With it still in the bowl, gently pull one side of the dough up and over itself. Turn the bowl and repeat the same motion on all sides, until you’ve turned the bowl full circle.
  3. Cover the bowl again and place it in the fridge until you’re ready to bake your pizza. An hour before you plan to make your pizza, let the dough rest on the counter for 30 minutes so it can reach room temperature.
  4. Divide the dough into four equal pieces and shape each one into a ball. Cover them with a tea towel and let rest another 30 minutes.
  5. Turn on your broiler and heat a cast-iron skillet over medium to medium-high heat. With your hands, press a ball of dough into an eight-inch circle on a floured surface. It’s important to prevent the dough from sticking, so don’t be afraid to use as much flour as needed.
  6. When the skillet is hot, lay the circle of dough in it and immediately place the tomato sauce and other toppings on the dough. Cook it for 5 or 6 minutes, or until the bottom of the crust starts to brown.
  7. Once the bottom is charred, transfer the skillet to the broiler for 2 to 4 minutes. Remove, slice, and serve hot.

Sourdough Pretzels

If you’ve never had a sourdough pretzel, you’re in for a treat! Not only are they fluffy on the inside and crispy on the outside, but that sourdough taste makes them perfect to pair with your favorite condiments.

You’ll need the following ingredients:

  • 4 cups of bread flour
  • 2 teaspoons of SAF or instant yeast
  • 1 tablespoon of granulated sugar
  • 1-1/4 teaspoon of kosher salt
  • 1/2 cup of unfed sourdough starter
  • 1 cup of whole milk
  • 8 cups of water
  • 2 tablespoons of baking soda

You can make your dough by hand or in a stand-alone mixer—we’ll be using the latter.

Follow these instructions:

  1. In the mixer’s bowl, combine the flour, salt, sugar, and yeast. Mix on low for about 30 seconds—just long enough to combine the dry ingredients.
  2. Leave the mixer on and carefully start pouring in the milk and sourdough starter. Continue mixing on low until you have a smooth, soft, tacky dough. Remove the bowl from the mixer and cover it with plastic wrap or a damp tea towel. Set it aside to rise in a warm place for an hour or so, or until it’s nearly doubled in size.
  3. Take the dough out of the bowl and turn it out onto a lightly floured surface. Cut the dough into eight equal pieces and roll each until you have a long, round piece of dough about the circumference of your index finger. Lay the strip in a “U” shape and twist the two ends together twice, keeping the base of the “U” open. Fold the twisted ends down onto the base of the “U,” and then gently press them into place.
  4. Transfer the pretzels to a lined baking sheet. Leave plenty of room between them, as they’ll expand as they rise, and again when they boil and bake. When you’ve shaped all your pretzels, cover the pans with tea towels and let them rise in a warm place until puffy (about 20 minutes).
  5. Preheat your oven to 400 degrees Fahrenheit.
  6. Bring 8 cups of water to a boil in a non-reactive pan (stainless steel, enameled cast-iron, or tempered glass). Reduce it to a simmer and add the baking soda.
  7. Gently place the pretzels one at a time into the boiling water. Let them simmer for about 45 seconds, and then flip them, and allow them to simmer for another 45 seconds.
  8. Use a slotted spoon or spatula to drain and return each piece to its place on the pan.
  9. Sprinkle each pretzel with salt, and anything else you want (like sesame or poppy seeds). Place your pans in the oven and bake until golden brown (about 20 minutes).
  10. When you take them out, wait at least 5 minutes before eating. Then, enjoy them with your favorite condiments or on their own!

Sourdough Brownies

It might sound crazy, but once you start using sourdough in your favorite recipes, you’ll never do it any other way. These brownies are soft, fluffy, and fudgy, and they absorb all the flavor from the chocolate. Time to start baking!

You’ll need the following ingredients:

  • 1 cup and 1 tablespoon of your preferred chocolate, chopped
  • 1 cup of unsalted butter
  • 1 cup of granulated sugar
  • 1/2 cup of brown sugar or muscovado
  • 1/2 teaspoon of salt
  • 1 tablespoon of vanilla extract
  • 3 large eggs
  • 1 cup of sourdough discard (100 percent hydration)
  • 1/2 cup of all-purpose flour

Follow these instructions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Coat a 13- x 9-inch baking pan with butter and line it with parchment paper.
  3. In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave for about one minute in 30-second increments, stirring until all the chocolate is melted. Depending on the chocolate you chose, microwaving time will vary.
  4. Add the brown and granulated sugar, salt, and vanilla, and stir until they’re incorporated. Add the eggs and stir them through. Then, stir them vigorously for 30 seconds, preventing any clumps from forming.
  5. Fold in the sourdough, add the flour, and stir until they’re just combined. Spread the batter evenly in the prepared pan and bake until the brownies puff up and pass the toothpick test (about 30 minutes).
  6. Cool in the pan to room temperature, and then refrigerate until the brownies are firm. Use the parchment paper to lift the brownies out and onto a cutting board, and then cut them as you like.

You can also serve them hot with your favorite ice cream on the side. Bon Appétit!

Ready to try some delicious sourdough recipes? Prepare to be amazed!

Karla Tafra Karla Tafra
Karla is a certified yoga teacher, nutritionist, content creator and an overall wellness coach with over 10 years of international experience in teaching, writing, coaching, and helping others transform their lives. From Croatia to Spain and now, the US, she calls Seattle her new home where she lives and works with her husband. Read Full Bio »
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