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(Last Updated On: August 14, 2023)As a sourdough baker, you may find yourself with surplus sourdough starter and wonder about the best ways to use it in the kitchen. Don’t worry – there is an endless selection of creative vegan recipes that will allow you to turn your excess sourdough discard into mouth-watering meals.
Sourdough discard, which is the portion of sourdough starter that is not used for bread-making, has immense nutritional and culinary potential. By using your discard in new and creative dishes, you not only prevent waste, but might end up finding your new “go-to” recipes. From mouthwatering cinnamon rolls to sourdough bagels, the possibilities are endless and will leave you eager to experiment even more!
Overview
Vegan Sourdough Discard Breakfast Recipes
- Easy Vegan Sourdough Pancakes
- Sourdough Discard Vegan Cinnamon Rolls
- Easy Sourdough Biscuits
- Vegan Sourdough Blueberry Muffins
- Easy Vegan Sourdough Everything Bagels
- Vegan Sourdough Breakfast Pizza
What is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that you remove and discard before feeding the remaining starter. It can come from a starter at room temperature or directly from the fridge. When compared to an active, fluffy starter, the texture of sourdough discard is less bubbly, if bubbly at all.
When you maintain a sourdough starter, you feed it regularly with fresh flour and water to keep the wild yeast and bacteria healthy and active. Because you feed it often, the result is excess starter known as sourdough discard. Instead of throwing it away, you can use the discard in various recipes – just imagine the endless, mouthwatering sourdough ideas!
The sourdough discard is a great way to add tangy sourdough flavors to your vegan recipes. It works in a range of dishes, from cookies and cakes to crackers and flatbreads. The possibilities are endless when it comes to utilizing your sourdough discard in vegan recipes.
Easy Vegan Sourdough Pancakes Recipe
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 cup plant-based milk (almond, soy, or oat)
- 2 tablespoons maple syrup
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- Oil for cooking
Instructions:
- In a large mixing bowl, combine the sourdough discard, flour, plant-based milk, maple syrup, baking powder, vanilla extract, and salt. Mix until smooth and well-combined.
- Preheat a non-stick pan or griddle over medium heat. Lightly oil the surface.
- Pour 1/4 cup of the pancake batter into the pan for each pancake. Cook for 2-3 minutes until you see bubbles forming on the surface, then flip and cook for another 2-3 minutes until golden brown. Repeat until all batter is used.
- Serve your vegan sourdough pancakes warm with your favorite toppings such as fresh fruit, vegan butter, and maple syrup.
Easy Vegan Sourdough Cinnamon Roll Recipe
Ingredients:
For the dough:
- 3/4 cup plant-based milk (warm)
- 1/2 cup vegan butter (melted)
- 1/2 cup sourdough discard
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
For the filling:
- 1/4 cup vegan butter (softened)
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
Instructions:
- In a large mixing bowl, combine warm plant-based milk and melted vegan butter. Add sourdough discard, sugar, salt, and flour. Mix until a soft dough forms and knead for 5-7 minutes until smooth and elastic.
- Place dough in an oiled container, cover with a towel, and allow to rise at room temperature for at least 8 hours.
- Preheat oven to 350°F. Line a baking tray with parchment paper.
- Roll the dough into a large rectangle on a floured surface. Spread softened vegan butter over the dough and sprinkle with brown sugar and cinnamon.
- Tightly roll the dough into a log and cut into 12 even slices. Arrange the rolls on the prepared baking tray.
- Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool slightly before serving. Enjoy your delicious vegan sourdough cinnamon rolls for a special breakfast treat!
Easy Vegan Sourdough Discard Biscuits
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sourdough discard
- 1/4 cup non-dairy milk
- 1 tablespoon vegan butter, melted
Instructions:
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Add the sourdough discard, non-dairy milk, and melted vegan butter to the flour mixture and stir until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes, until the dough comes together and is smooth.
- Roll the dough out to 1/2-inch thickness and use a biscuit cutter or a glass to cut out biscuits. Place the biscuits onto the prepared baking sheet.
- Bake the biscuits for 12-15 minutes, until they are lightly golden brown on top.
- Serve the biscuits warm with vegan butter or your favorite jam. Enjoy!
Vegan Sourdough Blueberry Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sourdough discard
- 1/2 cup non-dairy milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate mixing bowl, whisk together the sourdough discard, non-dairy milk, vegetable oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake the muffins for 20-25 minutes, until they are lightly golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Easy Vegan Sourdough Everything Bagels
Ingredients:
- 1 1/2 cups bread flour
- 1/2 cup sourdough discard
- 1/2 cup warm water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 teaspoons everything bagel seasoning
Instructions:
- In a large mixing bowl, combine the bread flour, sourdough discard, warm water, sugar, and salt. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until the dough is smooth and elastic.
- Divide the dough into 4 equal portions and roll each portion into a ball.
- Use your thumb to poke a hole in the center of each ball and gently stretch the dough to form a bagel shape.
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the olive oil and everything bagel seasoning.
- Brush the bagels with the seasoned olive oil and place them onto the prepared baking sheet.
- Bake the bagels for 20-25 minutes, until they are lightly golden brown on top and cooked through.
- Allow the bagels to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Vegan Sourdough Discard Breakfast Pizza
Ingredients:
- 1 sourdough pizza crust {homemade (directions below) or store-bought}
- 1/2 cup sourdough discard
- 1/4 cup non-dairy milk
- 1 tablespoon nutritional yeast
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup vegan breakfast sausage, crumbled
- 1/4 cup vegan cheddar cheese, shredded
- 1/4 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
Instructions:
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the sourdough discard, non-dairy milk, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth.
- Place the sourdough pizza crust onto the prepared baking sheet.
- Spread the sourdough discard mixture evenly over the pizza crust.
- Sprinkle the crumbled vegan breakfast sausage, vegan cheddar cheese, and cherry tomatoes over the top.
- Bake the pizza for 12-15 minutes, until the crust is crispy and the toppings are heated through.
- Remove the pizza from the oven and sprinkle the chopped parsley over the top.
- Slice the pizza into wedges and serve hot. Enjoy!
For more ideas, check out these yummy sourdough discard recipes:
Can’t Use it all? Store or Freeze your Sourdough Discard!
Storing in the fridge: Keep your sourdough discard in an airtight container in your refrigerator. It’s best to use a glass or BPA-free plastic container with a tight-fitting lid. Be sure to label your container with the date and type of starter so you can track its freshness. When storing it in the fridge, you may notice a liquid called hooch forming on top of your discard; this is normal and can be stirred back in or poured off. Remember to feed your sourdough discard every 1-2 weeks by removing half and adding an equal amount of fresh flour and water.
Freezing for long-term storage: If you aren’t planning to use your vegan sourdough discard soon, you can store it in the freezer. Transfer your discard to a freezer-safe container or a resealable plastic bag, leaving room for expansion. Don’t forget to label the container with the date and type of starter. You can freeze your discard for up to 3 months. Thaw your discard in the refrigerator when you’re ready to use it and feed it as needed.
Using olive oil: When storing your vegan sourdough discard, consider lightly coating the inside of your storage container with a thin layer of olive oil. This can help prevent the discard from sticking to the container and make it easier to remove when it’s time to use it in recipes.
Have any tried and true recipes that you’d like to share? Tell us about them!