Sourdough Donuts are the ultimate treat for anyone who loves a little tang with their sweet. These donuts are made with natural sourdough starter instead of commercial yeast, giving them a rich flavor, soft texture, and golden, airy finish that sets them apart from store-bought versions. I first discovered sourdough donuts during a quiet weekend baking session when I had extra starter to use up—what began as an experiment quickly turned into a family favorite. Whether you’re looking for a creative way to use your discard or want a unique twist on classic donuts, this sourdough donut recipe delivers a perfectly fluffy bite every time.

Why Use Sourdough Starter for Donuts?

Sourdough donuts bring a delightful twist to a classic favorite. Unlike regular yeast-raised donuts, sourdough donuts develop flavor slowly through natural fermentation, which results in a more complex, slightly tangy taste and a beautifully soft, chewy texture.

Using a sourdough starter means:

• No commercial yeast needed – great if you’re baking naturally.
• Improved flavor and digestibility thanks to the long fermentation.
• A golden, airy interior that stays fresh longer than traditional donuts.
• A great use for sourdough discard if you’re looking to reduce waste.

Whether you’re a sourdough pro or just getting started, this donut recipe is a fun and rewarding way to explore the versatility of your starter.

Ingredients You’ll Need

To make soft, fluffy sourdough donuts, you’ll need a mix of pantry staples and your active sourdough starter. Here’s what you’ll need:

For the Dough:

• 2½ cups all-purpose flour
• ½ cup active sourdough starter (fed and bubbly)
• ¼ cup granulated sugar
• ½ cup whole milk (lukewarm)
• 2 tablespoons unsalted butter (softened)
• 1 large egg
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• Optional: ½ teaspoon ground nutmeg (for a classic donut flavor)

For Frying:

• Neutral oil (such as canola, vegetable, or sunflower oil)

For Coating or Glaze:

• Granulated sugar and cinnamon (for coating)
  or
• Powdered sugar, milk, and vanilla extract (for a simple glaze)

These ingredients come together to form a soft, elastic dough that can be fermented overnight or baked the same day depending on your schedule.

Tools & Equipment

Making sourdough donuts at home doesn’t require fancy gear, but having the right tools on hand will make the process smoother and more enjoyable:

• Mixing bowls – For combining and proofing your dough.
• Stand mixer with dough hook (optional) – Helpful for kneading, but hand kneading works too.
• Rolling pin – To roll out the dough evenly.
• Donut cutter or round cutters – A classic donut cutter or two round cutters (like a glass and bottle cap) will do the trick.
• Baking sheet with parchment paper – For resting the shaped donuts before frying.
• Kitchen scale (optional) – For more precise measurements, especially with sourdough.
• Thermometer – To check oil temperature for perfect frying (aim for 350°F or 175°C).
• Slotted spoon or spider strainer – For safely transferring donuts in and out of hot oil.
• Cooling rack – To let donuts drain and cool after frying.

How to Make Sourdough Donuts – Step by Step

These sourdough donuts are soft, airy, and full of flavor thanks to a slow, natural fermentation. Here’s how to make them from scratch:

1. Make the Dough

In a large mixing bowl, combine sourdough starter, lukewarm milk, sugar, egg, softened butter, vanilla, and salt. Mix until well blended. Gradually add flour and knead until a soft, smooth dough forms (about 8–10 minutes by hand or 5 minutes with a mixer).

2. First Rise (Bulk Fermentation)

Cover the dough with a damp towel or plastic wrap and let it rise in a warm place for 4–6 hours, or until doubled in size. For more flavor, refrigerate overnight for a slow cold proof.

3. Roll & Shape the Donuts

Lightly flour your surface and roll out the dough to about ½ inch thickness. Use a donut cutter (or a large and small round cutter) to shape the donuts. Place them on a parchment-lined baking sheet.

4. Final Proof

Cover the shaped donuts loosely and let them rise at room temperature for another 1½ to 2 hours, until puffy.

5. Heat the Oil

In a heavy-bottomed pot, heat 2–3 inches of oil to 350°F (175°C). Use a thermometer for accuracy.

6. Fry the Donuts

Carefully add a few donuts at a time to the hot oil. Fry 1–2 minutes per side, until golden brown. Transfer to a cooling rack lined with paper towels.

7. Coat or Glaze

While still warm, roll donuts in cinnamon sugar or dip in glaze. Let set for a few minutes before serving.

Tips for Perfect Texture and Flavor

Mastering the art of sourdough donuts is all about balancing fermentation, texture, and frying technique. Here are some helpful tips to make your batch bakery-worthy:

• Use Active Starter: Make sure your sourdough starter is well-fed and bubbly before mixing. This helps the dough rise properly and develop flavor.
• Don’t Over-Knead: Knead just until the dough is smooth and elastic. Overworking it can make the donuts dense.
• Cold Ferment for More Flavor: If time allows, refrigerate the dough overnight after the first rise. This slow proofing adds depth and complexity to the flavor.
• Keep Oil Temperature Steady: Aim for 350°F (175°C) when frying. Too hot, and the donuts will burn on the outside; too cool, and they’ll absorb too much oil.
• Test One First: Fry a single donut first to test proofing, oil temperature, and cooking time before doing a full batch.
• Glaze While Warm: Apply sugar coating or glaze when the donuts are still warm so it sticks beautifully.

Sourdough Donut Variations

Want to get creative with your sourdough donuts? Here are some delicious ideas to switch things up while keeping that signature sourdough flavor:

1. Filled Sourdough Donuts

Skip the hole and fill your fried donuts with:

• Raspberry or strawberry jam
• Nutella or chocolate ganache
• Vanilla or pastry cream

Use a piping bag to inject the filling after frying and cooling slightly.

2. Baked Sourdough Donuts

Prefer to skip the oil? Use a greased donut pan and bake at 375°F (190°C) for 10–12 minutes. Texture will be more cake-like but still soft and tasty.

3. Sourdough Discard Donuts

Short on time? Use unfed discard with baking powder or soda to help with leavening. They won’t have the same airy texture but still carry that sourdough tang.

4. Flavor Add-Ins

Try mixing these into your dough:

• Cinnamon or cardamom for spice
• Lemon or orange zest for brightness
• Mini chocolate chips for a sweet twist

5. Toppings Galore

Beyond classic sugar or glaze, try:

• Maple glaze with crushed pecans
• Chocolate glaze with sprinkles
• Matcha glaze with white chocolate drizzle

Make-Ahead & Storage Tips

Homemade sourdough donuts are best enjoyed fresh, but you can absolutely prep them ahead and store extras with care. Here’s how to keep them soft, flavorful, and ready to enjoy:

Make-Ahead Tips

• Slow proof the dough overnight: After the first rise, cover the dough tightly and refrigerate for up to 12–16 hours. Shape and proof the next day.
• Freeze before frying: Shape the donuts and place them on a tray in the freezer. Once solid, store in a sealed bag for up to 2 weeks. Thaw and proof before frying.

Storage Tips

• Room Temperature: Store leftover donuts in an airtight container at room temp for up to 2 days. Reheat gently in the microwave or oven.
• Freeze Cooked Donuts: Let them cool completely, then freeze in a single layer. Reheat in a 300°F (150°C) oven for 5–8 minutes for best results.

Pro Tip:

Avoid refrigerating fried donuts, as it can dry them out and alter the texture.

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