Sourdough Dessert Recipes How to Make 8 Tasty Treats

Have you ever stared at your jar of sourdough starter and wondered if it could be used for something sweeter than just another loaf of bread? Most people think sourdough is only for making tangy bread, but what if I told you that same bubbly starter could transform into decadent brownies, fluffy coffee cake, and mouthwatering cookies?

Overview: Sweet New Life for Your Sourdough Starter

What makes sourdough dessert recipes so special is how they combine the complex tangy flavors of sourdough with the sweetness of traditional desserts. These eight recipes are perfect for using up sourdough discard (the portion you’d normally throw away during feeding) while creating treats that have a unique depth of flavor you simply can’t get with regular baking methods.

Most of these recipes take between 30 minutes to 2 hours to prepare and bake, with the sourdough coffee cake and chocolate chip cookies being the quickest options. Even beginners can successfully make these recipes! The sourdough brownies and banana bread are especially forgiving for new bakers.

The best part? These sourdough dessert recipe reduce food waste while creating treats with better texture, longer shelf life, and more complex flavors than conventional desserts.

Essential Ingredients for Sourdough Desserts

Before diving into specific recipes, let’s cover the key ingredients you’ll need for most sourdough dessert recipes:

Sourdough Starter/Discard

• What it is: Your fermented mixture of flour and water
• Why it matters: Adds tang, improves texture, and helps baked goods rise
• Substitution: None, but you can use active or discard starter (discard will give less rise but still adds flavor)

All-Purpose Flour

• Why it matters: Provides structure to your desserts
• Substitution: Whole wheat flour (for up to half the amount), gluten-free flour blend with xanthan gum

Sugar

• Why it matters: Sweetens and helps with browning and moisture
• Substitution: Brown sugar, coconut sugar, or honey (reduce other liquids slightly if using honey)

Butter or Oil

• Why it matters: Adds richness and moisture
• Substitution: Coconut oil, applesauce (for half the amount in healthier versions)

Eggs

• Why it matters: Provides structure, richness, and lift
• Substitution: Flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg)

Baking Soda/Powder

• Why it matters: Helps desserts rise, especially important when using discard
• Note: No direct substitution, but you can use more active starter for some lift

8 Delicious Sourdough Dessert Recipe

Now let’s explore eight delicious ways to transform your sourdough starter into sweet treats!

1. Sourdough Chocolate Chip Cookies

These cookies have an amazing chewy texture with a slight tangy flavor that makes the chocolate chips pop!

Ingredients:

• 1/2 cup (113g) butter, softened
• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) white sugar
• 1 egg
• 1/2 cup (120g) sourdough discard
• 1 teaspoon vanilla extract
• 1 3/4 cups (210g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (170g) chocolate chips

Step-by-step instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and both sugars until light and fluffy.
3. Add the egg, sourdough discard, and vanilla. Mix well.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in chocolate chips.
7. Drop rounded tablespoons of dough onto your prepared baking sheet, leaving space between cookies.
8. Bake for 10-12 minutes until edges are golden but centers are still soft.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips:

• Chill the dough for 30 minutes before baking for thicker cookies
• For extra flavor, try browning the butter before using
• Use a mix of chocolate chip types (milk, dark, white) for more complex flavor

2. Sourdough Brownies Recipe

These sourdough brownie recipe have a perfect fudgy center with a slight tang that balances the sweetness.

Ingredients:

• 1/2 cup (113g) butter
• 3/4 cup (150g) granulated sugar
• 1/2 cup (42g) cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup (120g) sourdough discard
• 3/4 cup (90g) all-purpose flour
• 1/2 cup (85g) chocolate chips (optional)

Step-by-step instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
2. Melt butter in a medium saucepan over low heat.
3. Remove from heat and stir in sugar, cocoa powder, and salt.
4. Let the mixture cool slightly, then add vanilla and eggs, one at a time, stirring well after each.
5. Add the sourdough discard and mix until smooth.
6. Fold in flour until just combined, then add chocolate chips if using.
7. Pour the batter into your prepared pan and spread evenly.
8. Bake for 25-30 minutes until a toothpick inserted comes out with a few moist crumbs.
9. Allow to cool completely before cutting into squares.

Pro Tips:

• Don’t overmix after adding flour – this can make brownies tough
• For extra rich brownies, use Dutch-processed cocoa
• Add a teaspoon of instant coffee to enhance chocolate flavor

3. Sourdough Coffee Cake

This tender, moist coffee cake has an incredible crumb topping and subtle sourdough tang.

Ingredients:

For the cake:

• 1/2 cup (113g) butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (240g) sourdough discard
• 1 teaspoon vanilla extract
• 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120ml) milk

For the crumb topping:

• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/2 cup (113g) butter, melted
• 1 1/2 cups (180g) all-purpose flour

Step-by-step instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Make the crumb topping by mixing sugars, cinnamon, and salt in a medium bowl.
3. Add melted butter, then stir in flour until crumbly. Set aside.
4. For the cake, cream butter and sugar until light and fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in sourdough discard and vanilla.
7. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
8. Add dry ingredients to wet ingredients alternately with milk, beginning and ending with flour mixture.
9. Spread batter in prepared pan and top with crumb mixture.
10. Bake for 35-40 minutes until a toothpick inserted comes out clean.
11. Cool completely before serving.

Pro Tips:

• Add 1 cup of blueberries or chopped apples to the batter for a fruit version
• Make a simple glaze with powdered sugar and milk to drizzle on top
• Sprinkle with powdered sugar just before serving for a pretty finish

4. Sourdough Banana Bread

This banana bread stays moist for days and has a wonderful complex flavor from the sourdough.

Ingredients:

• 3 very ripe bananas, mashed
• 1/2 cup (113g) butter, melted
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (240g) sourdough discard
• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup (60g) chopped walnuts (optional)

Step-by-step instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mix mashed bananas with melted butter.
3. Add sugar, egg, vanilla, and sourdough discard. Mix well.
4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
5. Add dry ingredients to wet ingredients and stir until just combined.
6. Fold in walnuts if using.
7. Pour batter into prepared pan.
8. Bake for 55-65 minutes until a toothpick inserted comes out clean.
9. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Pro Tips:

• Freeze overripe bananas until you’re ready to bake
• Add 1/2 cup chocolate chips for a sweeter treat
• Cover the top with foil if it browns too quickly

5. Sourdough Cinnamon Rolls

These cinnamon rolls have an amazing texture and stay soft longer thanks to the sourdough.

Ingredients:

For the dough:

• 1/2 cup (120g) active sourdough starter
• 3/4 cup (180ml) warm milk
• 1/4 cup (50g) granulated sugar
• 1/4 cup (57g) butter, melted
• 1 large egg
• 3 1/2 cups (420g) all-purpose flour
• 1 teaspoon salt

For the filling:

• 1/2 cup (113g) butter, softened
• 3/4 cup (150g) brown sugar
• 2 tablespoons cinnamon

For the icing:

• 2 cups (240g) powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Step-by-step instructions:

1. In a large bowl, combine starter, milk, sugar, melted butter, and egg.
2. Add flour and salt, mixing until a dough forms.
3. Knead for 5-7 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let rise 4-6 hours or overnight.
5. Once doubled in size, roll dough into a 16×12 inch rectangle on a floured surface.
6. Spread softened butter over the dough, leaving a 1/2 inch border.
7. Mix brown sugar and cinnamon, then sprinkle evenly over butter.
8. Starting from a long edge, tightly roll the dough into a log.
9. Cut into 12 equal pieces and place in a greased 9×13 inch baking dish.
10. Cover and let rise for 1-2 hours until puffy.
11. Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden.
12. Mix icing ingredients and drizzle over warm rolls.

Pro Tips:

• For overnight rolls, cover and refrigerate after cutting. Let come to room temperature before baking.
• Add orange zest to the icing for a citrus twist
• Use dental floss to cut the rolls cleanly

6. Sourdough Pancakes

Light, fluffy pancakes with a delightful tang that pairs perfectly with maple syrup.

Ingredients:

• 1 cup (240g) sourdough discard
• 1 cup (240ml) milk
• 1 large egg
• 2 tablespoons melted butter or oil
• 2 tablespoons sugar
• 1 cup (120g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Step-by-step instructions:

1. In a large bowl, mix sourdough discard, milk, egg, melted butter, and sugar.
2. In a separate bowl, whisk together flour, baking soda, and salt.
3. Add dry ingredients to wet ingredients and stir until just combined.
4. Let the batter rest for 10 minutes (this improves texture).
5. Heat a griddle or skillet over medium heat and lightly grease.
6. Pour 1/4 cup of batter for each pancake.
7. Cook until bubbles form on the surface, then flip and cook until golden.
8. Serve warm with maple syrup, fresh fruit, or whipped cream.

Pro Tips:

• Don’t overmix the batter – lumps are okay!
• Let the batter rest for fluffier pancakes
• Keep pancakes warm in a 200°F oven while cooking the rest

7. Sourdough Chocolate Cake

This rich, moist chocolate cake has an amazing texture and complex flavor.

Ingredients:

• 1 cup (240g) sourdough discard
• 1 cup (240ml) milk
• 2 cups (240g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar
• 3/4 cup (63g) cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240ml) hot coffee or hot water

Step-by-step instructions:

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a small bowl, mix sourdough discard and milk. Set aside.
3. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
4. Add eggs, oil, vanilla, and sourdough mixture. Beat on medium speed for 2 minutes.
5. Stir in hot coffee (batter will be thin).
6. Pour into prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
7. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
8. Frost with your favorite chocolate frosting.

Pro Tips:

• The hot coffee enhances chocolate flavor but can be replaced with hot water
• For extra richness, add 1/2 cup chocolate chips to the batter
• Let cakes cool completely before frosting to prevent melting

8. Sourdough Apple Crisp

This easy dessert combines tender apples with a crunchy sourdough topping.

Ingredients:

For the filling:

• 6 cups apples, peeled and sliced
• 1/2 cup (100g) granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

For the topping:

• 1 cup (120g) all-purpose flour
• 1 cup (200g) brown sugar
• 1/2 cup (113g) butter, cold and cubed
• 1/2 cup (120g) sourdough discard
• 1 teaspoon cinnamon
• 1/2 cup (50g) rolled oats

Step-by-step instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×9 inch baking dish.
2. In a large bowl, toss apples with sugar, lemon juice, cinnamon, and nutmeg.
3. Spread apple mixture in the prepared dish.
4. In another bowl, mix flour, brown sugar, and cinnamon.
5. Cut in butter until mixture resembles coarse crumbs.
6. Stir in sourdough discard and oats until mixture is crumbly.
7. Sprinkle topping over apples.
8. Bake for 40-45 minutes until topping is golden and filling is bubbly.
9. Serve warm with vanilla ice cream.

Pro Tips:

• Use a mix of apple varieties for the best flavor (Granny Smith + Honeycrisp)
• Add 1/2 cup chopped nuts to the topping for extra crunch
• For a saucier filling, add 2 tablespoons flour to the apple mixture

Storage and Make-Ahead Tips

One of the best things about sourdough desserts is that they often stay fresh longer than regular baked goods thanks to the natural preservative qualities of sourdough!

General Storage Guidelines:

• Counter Storage: Most sourdough desserts stay fresh at room temperature in airtight containers for 3-5 days.
• Refrigerator Storage: Extend shelf life to 7-10 days by refrigerating (especially for items with creamy fillings).
• Freezer Storage: Almost all sourdough desserts freeze beautifully for up to 3 months when wrapped tightly.

Make-Ahead Tips:

• Sourdough Cookies: The dough can be refrigerated for up to 3 days or frozen in balls for up to 3 months.
• Sourdough Brownies and Cakes: These can be baked ahead and frozen unfrosted for up to 3 months.
• Sourdough Pancake Batter: Mix it the night before and refrigerate for an easy breakfast.
• Sourdough Cinnamon Rolls: Prepare through shaping, then refrigerate overnight and bake in the morning.

Reheating Tips:

• Cookies: 10 seconds in the microwave makes them taste freshly baked
• Brownies and Cake: 10-15 seconds in the microwave or a few minutes in a 300°F oven
• Pancakes: Toast lightly for best texture when reheating
• Cinnamon Rolls: Cover with foil and warm in a 300°F oven for 10 minutes

Creative Recipe Variations

Once you master the basic recipes, try these creative variations:

Sourdough Cookie Variations:

• Add 1/2 cup dried cranberries and white chocolate chips
• Mix in 1/2 cup peanut butter and use peanut butter chips
• Add 1 tablespoon orange zest and dried cherries

Sourdough Brownie Variations:

• Swirl in 1/4 cup of peanut butter before baking
• Add 1/2 cup chopped walnuts and 1/4 cup shredded coconut
• Mix in 1/4 teaspoon cayenne pepper for spicy Mexican chocolate brownies

Sourdough Coffee Cake Variations:

• Add 2 cups fresh blueberries to the batter
• Layer in 1 cup of cherry pie filling before adding crumb topping
• Mix 1 cup of chopped apples and extra cinnamon into the batter

Sourdough Banana Bread Variations:

• Add 1/2 cup shredded coconut and use coconut oil instead of butter
• Mix in 1/4 cup poppy seeds and 1 tablespoon lemon zest
• Swirl in 1/4 cup Nutella before baking

Conclusion

Who knew your humble jar of sourdough starter could create such amazing desserts? From rich sourdough brownies to fluffy sourdough coffee cake, these recipes prove that sourdough isn’t just for bread anymore. The natural tanginess of sourdough adds complexity to sweet treats while helping them stay fresh longer.

Don’t be afraid to experiment with your own variations! Once you get comfortable with these basic recipes, try adding your favorite mix-ins or adjusting flavors to suit your taste. Remember that baking with sourdough is as much art as science – each starter has its own unique character that will shine through in your desserts.

Whether you’re looking to reduce food waste or simply want to try something new and delicious, these sourdough dessert recipes are sure to become favorites in your home. Happy baking!

Frequently Asked Questions

Does sourdough discard need to be fresh for dessert recipes?

No! You can use discard that’s been in the fridge for up to a week. Older discard will be more tangy, which can be perfect for recipes like chocolate cake where you want to balance sweetness.

Can I use active sourdough starter instead of discard?

Yes! Active (fed) starter will give more rise and a milder flavor. Discard gives more tang but less leavening power, which is why most dessert recipes include baking soda or powder.

Are sourdough desserts healthier than regular desserts?

While still treats, sourdough desserts may offer some benefits. The fermentation process can make nutrients more available and may make them easier to digest for some people. They often have a lower glycemic index compared to regular desserts.

How can I make my sourdough desserts less tangy?

Use a younger starter or feed your starter right before using it. You can also increase the sugar slightly or add vanilla, which helps balance tanginess.

Can I make these recipes gluten-free?

Yes! Use a gluten-free sourdough starter and substitute a cup-for-cup gluten-free flour blend that contains xanthan gum.

How long do sourdough desserts stay fresh?

Generally 1-2 days longer than conventional desserts. The natural acids in sourdough act as preservatives, extending shelf life.

Can I reduce the sugar in these recipes?

Yes, most can handle a 25% reduction in sugar without major texture changes. For larger reductions, consider using alternative sweeteners like applesauce or mashed banana.

What if I don’t have enough sourdough discard?

You can save up discard in the refrigerator until you have enough, or scale recipes down to match what you have available.