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Few things feel as comforting as the smell of warm donuts drifting through a quiet kitchen. Sourdough donuts bring that familiar sweetness together with the slow, gentle fermentation of traditional baking, creating a treat that feels both indulgent and deeply rooted in old-fashioned kitchen wisdom. Whether fried or baked, these donuts are soft, tender, and lightly tangy: perfect for slow mornings and special gatherings.
This guide will walk you through everything you need to know to make sourdough donuts at home, even if you’re new to baking with sourdough.
My sourdough was flat and business was slow
When I first started homesteading, my sourdough was dense and flat, my garden struggled, and it seemed like I was scrambling to get people to notice my business, let alone, buy my products. And for a time, I burnt out.
After years of trial and error, analyzing hundreds of businesses from other sectors, and just pure grit...
I created a free Zero to Homestead Skool Community: a place where homesteaders of all levels share wins, troubleshoot challenges, and get guidance from experienced peers. By joining, you’ll access step-by-step guides to build traditional skills (sourdough, fresh milled flour, traditional foods, preserving, livestock, gardening, and more) plus full courses, workshops, and homestead business-building resources with a supportive network to help your homestead thrive.
Why Make Donuts With Sourdough?
Sourdough donuts aren’t just delicious. They’re also easier to digest and full of flavor thanks to natural fermentation.
Benefits include:
- Improved texture and softness
- Gentle fermentation for better digestion
- Rich, complex flavor without commercial yeast
- A beautiful way to use active starter or discard
Ingredients for Sourdough Donuts
Simple pantry staples come together to make something special.
- Active sourdough starter
- Milk or water
- Butter
- Eggs
- Natural sweetener (honey or maple syrup)
- Salt
- All-purpose flour or fresh milled flour
Choosing Fried vs. Baked Donuts
Fried Sourdough Donuts
- Classic donut flavor and texture
- Crisp outside, fluffy inside
- Best for traditional glazed or sugar-coated donuts
Baked Sourdough Donuts
- Lighter and less oily
- Perfect for everyday treats
- Great for quick breakfasts
Both methods work beautifully with sourdough.
Step-by-Step: How to Make Sourdough Donuts
1. Mix the Dough
Combine sourdough starter, warm milk, sweetener, melted butter, eggs, and salt. Add flour until a soft, slightly tacky dough forms.
2. Bulk Fermentation
Cover and let rise at room temperature for 6–8 hours, or refrigerate overnight for deeper flavor.
3. Shape the Donuts
Roll dough gently, Cut and form the dough into donut shapes (about 10-12 donuts total). Let rest until slightly puffy.
4. Fry or Bake
- Fry: Cook in warm oil until golden on both sides.
- Bake: Bake at 375°F (190°C) until lightly golden.
5. Finish With Toppings
Glaze, dust with sugar, or dip in cinnamon sugar while warm.
Favorite Rustic Donut Toppings
- Honey glaze
- Maple glaze
- Cinnamon sugar
- Powdered sugar
- Chocolate drizzle
Simple finishes let the sourdough flavor shine.
Simple Honey or Maple Glaze
In a small bowl, whisk together 1 cup powdered sugar with 2–3 tablespoons honey or maple syrup and 1–2 tablespoons milk until smooth. Add milk a teaspoon at a time until the glaze is thick but pourable. Dip warm donuts into the glaze and let set for a few minutes.
Classic Vanilla Glaze
Whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Adjust the milk as needed for your desired consistency, then glaze donuts while they’re still slightly warm.
Cinnamon Sugar Coating (No Glaze)
While donuts are warm, brush lightly with melted butter and toss in a mixture of ½ cup sugar and 1 teaspoon cinnamon until evenly coated.
Each of these finishes adds just the right touch of sweetness without overpowering the gentle sourdough flavor.
Tips for Perfect Sourdough Donuts
- Use an active, bubbly starter for best rise
- Don’t rush fermentation. Time builds flavor
- Avoid over-flouring the dough
- Let donuts cool slightly before glazing
Storing & Reheating
Sourdough donuts are best fresh, but leftovers can be stored in an airtight container for 1–2 days. Rewarm gently in the oven for the best texture.
Frequently Asked Questions: Sourdough Donuts
Can I use sourdough discard instead of active starter?
Yes. Discard works well for sourdough donuts, though the rise may be slightly slower. Allow extra fermentation time for best results.
Do sourdough donuts taste sour?
No. Properly fermented sourdough donuts have a mild, balanced flavor with just a hint of tang that complements the sweetness.
Can I make these donuts with fresh milled flour?
Absolutely. Fresh milled flour adds depth and nutrition. You may need a little extra liquid and a slightly longer rest time.
Is it better to fry or bake sourdough donuts?
Frying gives the classic donut texture, while baking offers a lighter, everyday option. Both methods work beautifully with sourdough.
How long should the dough ferment?
A room-temperature ferment of 6–8 hours works well. For deeper flavor, refrigerate the dough overnight.
Can I make the dough ahead of time?
Yes. Sourdough donut dough can be mixed the night before and baked or fried the next morning.
Why are my donuts dense or heavy?
Dense donuts often come from under-fermentation or inactive starter. Make sure your starter is bubbly and give the dough enough time to rise.
How do I store leftover donuts?
Store cooled donuts in an airtight container at room temperature for up to 2 days. Reheat gently for best texture.
A Sweet Tradition Worth Keeping
Sourdough donuts are more than a recipe; they’re a return to slower baking and thoughtful treats made by hand. With simple ingredients and patience, you can create donuts that feel nostalgic, nourishing, and deeply satisfying.
Whether shared around the table or enjoyed with a quiet cup of coffee, these sourdough donuts bring warmth to any day.
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Sourdough Donuts
Equipment
- 1 Large bowl
- 1 medium pot or skillet (for frying)
- 1-2 baking sheet lined
Ingredients
- 1 cup active sourdough starter or discard*
- ¾ cup warm milk
- ¼ cup honey or maple syrup
- ¼ cup melted butter or coconut oil
- 1 large egg
- 1 teaspoon sea salt
- 3–3½ cups all-purpose flour or fresh milled soft wheat flour
For Frying (optional)
- Neutral oil tallow, lard, or avocado oil
Optional Toppings (see notes below)
- Cinnamon sugar
- Powdered sugar
- Honey glaze
- Maple glaze
- Chocolate drizzle
Instructions
- In a large bowl, whisk together sourdough starter, warm milk, honey, melted butter, egg, and salt.
- Gradually add flour until a soft, slightly tacky dough forms.
- Cover and allow to ferment at room temperature for 6–8 hours, or refrigerate overnight.
- Turn dough onto a lightly floured surface and roll to about ½-inch thickness.
- Cut dough into 10-12 pieces and form into donut shapes. Let rest 30–45 minutes until slightly puffy.
To Fry:
- Heat oil to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Remove to paper towels.
To Bake:
- Preheat oven to 375°F (190°C). Place donuts on a parchment-lined baking sheet and bake 12–15 minutes until lightly golden.
- While warm, coat or glaze donuts as desired.
Notes
Simple Honey or Maple Glaze
In a small bowl, whisk together 1 cup powdered sugar with 2–3 tablespoons honey or maple syrup and 1–2 tablespoons milk until smooth. Add milk a teaspoon at a time until the glaze is thick but pourable. Dip warm donuts into the glaze and let set for a few minutes.Classic Vanilla Glaze
Whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Adjust the milk as needed for your desired consistency, then glaze donuts while they’re still slightly warm.Cinnamon Sugar Coating (No Glaze)
While donuts are warm, brush lightly with melted butter and toss in a mixture of ½ cup sugar and 1 teaspoon cinnamon until evenly coated. Each of these finishes adds just the right touch of sweetness without overpowering the gentle sourdough flavor.
Hi, I’m Victoria!
I document our homesteading journey on YouTube: covering sourdough, fresh milled bread, gardening, and simple living. Click here to watch, learn, and be inspired to start your own homestead at home.
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