Old Fashioned Sourdough Donuts

These donuts aren’t light and airy like yeasted donuts—instead, they have a classic cake-like texture that’s soft, rich, and perfect for dunking. The sourdough discard adds depth of flavor, making them taste even better than traditional cake donuts.

Since this recipe doesn’t rely on yeast for leavening, we use baking powder and baking soda to give them just the right amount of lift. The result? A donut that’s golden and crisp on the outside, tender inside, and packed with flavor.

Want a stronger sourdough flavor? Use discard that has been stored in the fridge for a few days!

Why you’ll love this recipe

✔ Cake-Style Donuts – Soft and slightly dense, with a tender, moist texture.
✔ No Yeast, No Proofing – These donuts don’t require fermentation or rising time, so you can make them fast!
✔ Uses Sourdough Discard – A great way to use up extra starter without waiting for it to activate.
✔ Easy to Customize – Coat them in cinnamon sugar, powdered sugar, or glaze for different flavors.
✔ Ready in Under an Hour – From mixing to frying, these come together quickly.

How to make sourdough donuts

These donuts are easy to make! Here is a brief overview so you know what to expect. For the full set of directions, please scroll down to the recipe card below.

Step 1: Mix the dough

• In a large bowl, whisk together the wet ingredients.
• In a separate bowl, whisk the dry ingredients.
• Add the dry ingredients to the wet ingredients and stir until just combined—the batter will be thick but soft.

Step 2: Shape the donuts

• Lightly flour your counter and turn out the dough.
• Knead 3-4 times—just enough to bring it together.
• Roll out to 1 inch thick.
• Use a 3-inch round cutter to cut donuts. Use a smaller cutter to cut out the holes.

Tip: Press straight down—don’t twist! Twisting seals the edges and prevents a clean rise while frying.

Step 3: Fry the donuts

• Heat 2 inches of vegetable oil in a heavy skillet to 360°F.
• Fry 4-6 donuts at a time, flipping every 30-45 seconds, until golden brown and cooked through.
• Transfer to a cooling rack set over a baking sheet.

Tip: Keep an eye on the oil temperature—too hot and the donuts will burn, too cool and they’ll absorb too much oil.

Topping ideas

Once fried, coat your sourdough donuts with your favorite topping:

• Classic powdered sugar – Toss while still warm for an even coating.
• Cinnamon sugar – Mix ½ cup sugar with 1 tsp cinnamon and roll the donuts in the mixture.
• Vanilla or chocolate glaze – Whisk powdered sugar with a splash of milk or melted chocolate for a rich glaze.
• Maple glaze – Mix powdered sugar with maple syrup for a cozy fall twist!
• Sprinkles – Dip in glaze and top with colorful sprinkles.

Storage Tips

Sourdough donuts taste best fresh, but here’s how to store leftovers:

✔ Room Temperature – Store loosely covered for up to 2 days.
✔ Fridge – Keep in an airtight container for up to 3 days (but note, refrigeration may dry them out).
✔ Freezer – Freeze unglazed donuts for up to 3 months. Thaw and glaze before serving.

Tip: Reheat in the oven at 325°F for 5-7 minutes to refresh their texture!

Baker’s Schedule

Want to plan ahead? Here’s a simple timeline:

• Mix the dough – 10 minutes
• Roll and Cut – 10 minutes
• Frying – 20 minutes
• Cooling and Topping – 10 minutes
• Total Time: 50 minutes

Want to make these overnight?

Yes! If you want fresh donuts in the morning, follow these steps:

• Mix the dough the night before, but leave out the baking soda and baking powder.
• Store the dough in the fridge overnight.
• In the morning, mix in the leavening agents, roll, cut, and fry as usual!

Chilling overnight also deepens the flavor for an even better donut!