Sourdough Onion Rings
Sourdough onion rings are crispy, crunchy, and packed with flavor, making them the ultimate snack, appetizer, or side dish. If you’ve ever wondered what else your sourdough discard can do, this is the recipe for you!
Using sourdough starter in a batter does more than just help reduce waste—it creates a light, airy texture with a depth of flavor you can’t get from a standard batter. The natural acidity in sourdough enhances the onions’ sweetness while keeping the coating light and crispy—even after they cool!
Once you try these, you might find yourself saving extra discard just so you can make them again. They’re that good!
Why you’ll love this recipe
- Crispy & Flavorful – The sourdough discard creates a light, airy batter that fries up crispy and golden brown, with just the right amount of crunch.
- Easy to Make – No complicated steps or long proofing times—these onion rings come together quickly and easily for a delicious snack or side dish.
- Better than Store-Bought – Forget frozen onion rings! These homemade sourdough onion rings have superior flavor and texture—plus, you control the ingredients.
Once you try these, you might just find yourself saving extra sourdough discard just to make them again!
If you love fried sourdough recipes, here are a few more to try! Sourdough fry bread is light and airy, perfect with sweet or savory toppings. Sourdough fried apples bring a fun, cinnamon-sugar crunch to fresh apple slices. Sourdough fried chicken gets an extra-crispy, flavorful coating with the help of sourdough discard. And of course, if you’re craving something sweet, sourdough beignets are a must-try!
How to make onion rings with discard batter
These homemade onion rings are easier to make than you might think! For the full recipe, be sure to scroll down to the recipe card—but here’s a quick look at the process.
Step 1: Prepare the onions
- Peel and slice yellow onions into thick rings.
- Separate the rings and set them aside.
Step 2: Make the batter and coating
- In a medium bowl, whisk together sourdough discard and cold sparkling water to create a light, bubbly batter.
- In a separate bowl, stir together flour, salt, and seasonings until well blended.
Step 3: Heat the oil
- Pour enough oil into a deep Dutch oven or cast iron skillet to reach about 1 ½ inches deep.
- Heat the oil to 375°F and set up a wire rack over a baking sheet to drain the onion rings after frying.
Step 4: Fry the onion rings
- Dip each onion ring into the sourdough batter, allowing the excess to drip off, then coat it in the flour mixture.
- Carefully lower the onion rings into the hot oil, frying for about 1 ½ to 2 minutes per side, until golden brown and crispy.
- Transfer to the wire rack and repeat with the remaining onion rings.
Serve and enjoy!
Once all the onion rings are fried, sprinkle with extra salt and serve warm with your favorite dipping sauce.
What to serve with sourdough onion rings
These onion rings are great on their own, but they’re even better when paired with a good dip! Try them with:
- Garlic aioli for a creamy, garlicky kick
- Spicy sriracha mayo for a little heat
- Classic ketchup or ranch for a tried-and-true combo
- BBQ sauce for a smoky-sweet twist
They also make an amazing side dish for burgers, sandwiches, or even grilled meats.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Onion Rings
Crispy, golden, and packed with flavor, these sourdough onion rings are the perfect way to use up discard! Light and crunchy with a subtle tang, they make an irresistible snack, appetizer, or side dish. Quick, easy, and better than store-bought!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Savory Discard
- Method: Fry
- Cuisine: American
Ingredients
- 3 large yellow sweet onions
- 2 cups 100% hydration sourdough starter discard
- 1 cup all-purpose flour
- 1/2 cup cold sparkling water
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Cooking oil for frying
Instructions
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Peel and slice the yellow onions into 3/4-inch thick slices. If you prefer your onion ring thinner or thicker, feel free to slice it the size of your preference. Keep in mind that thinner rings will cook faster and thicker rings will take longer to cook. Separate the slices into rings, saving the smaller inner rings for a different use.
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Place the flour, garlic powder, pepper, and paprika in a large shallow bowl or baking dish. Use a whisk and stir the dry ingredients together until well blended.
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In a medium sized bowl, whisk together the sourdough starter and cold sparkling water.
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Pour enough oil into a deep Dutch oven or a cast iron skillet so it is about 1 1/2 inches deep. Keep in mind the oil will bubble up a lot, so if you aren’t familiar with deep frying, a Dutch oven is your best option. Place a wire rack on a rimmed baking sheet.
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Heat the oil until it reaches 375°F. If you don’t have a candy/deep frying thermometer or a quick read thermometer, place a 1-inch cube of bread in the oil. The cube should turn golden brown in 60 seconds.
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Once the oil has reached temperature, dip an onion ring in the sourdough starter mixture until it is coated.
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Move the ring with a fork to the flour mixture and toss to coat. Do this with three or four onion rings. As the flour mixture starts to clump up because of starter liquid drippings, just rub the clumps between your fingers to break them up into smaller bits.
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Fry the rings in the oil by placing a ring partially in the oil, then letting go. The onion ring will slide into the oil without splashing. Do not drop the ring into the oil from the air! This will cause the oil to splash up and splatter, potentially burning you. Don’t over crowd the pan, just fry in small batches. This will make sure the oil doesn’t drop in temperature too fast.
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Fry the rings for about 1 1/2 to 2 minutes, then flip the rings over with tongs and continue to fry until the rings are golden brown, an additional 1 1/2 to 2 minutes.
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Move the fried onion rings to the wire rack, and repeat with the remaining onion rings, coating first with the sourdough starter, then the flour, then frying.
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Once all the onion rings are fried, sprinkle with extra salt and serve warm with your favorite condiment.
Notes
Place wire rack on a baking sheet and keep in a 200 F oven to keep freshly fried onion rings warm while you continue to fry the batches.
