Sourdough Doughnuts
Sourdough doughnuts are a great way to try something new with your sourdough starter. Itโs easier than you think. Just make the dough, cut the shapes, and fry them. Done. Okay, there is some rising time, too. These doughnuts are soft and fluffy and have a hint of tanginess. The key is to use an active, bubbly starter.

Sourdough Doughnuts
Equipment
- Baking Sheet
- cooling rack
- 4-inch and 1-inch round cutters
- Large pot
Ingredients
Doughnuts
- 1 cup active sourdough starter 200g
- 1 ยผ cups milk
- ยฝ cup sugar
- ยผ cup unsalted butter
- 1 teaspoon salt
- 5 cups bread flour
- 2 eggs room temperature
- Oil for frying
Glaze
- 2 cups powdered sugar
- ยผ cup milk
- ยผ teaspoon vanilla extract
Want To Save This For Later?
You'll join my email list which you will love. And if you don't, unsubscribe in one click. โค๏ธ
Instructions
- Activate Starter Night Before. The night before, activate your sourdough starter by adding 60 grams of sourdough starter to 70 grams of flour and 70 grams of water. Stir to combine and allow the mixture to sit overnight at room temperature.
- Make Milk Mixture. Add the milk, sugar, unsalted butter, and salt in a saucepan. Warm the milk mixture over medium heat until it hits 80-90 degrees F and the butter melts. Itโs important not to warm the milk mixture too much, as it can affect the sourdough.
- Mix Milk and Starter. Transfer the milk mixture to the bowl of your stand mixer and add the active sourdough starter. With your dough hook attached, stir to combine.
- Add Half of the Flour. Next, add 2 cups of bread flour and stir to combine. Add another cup of flour and stir to combine.
- Add Eggs. Add in the eggs and stir to combine.
- Add Remaining Flour. Slowly add in the remaining bread flour, stirring to combine.
- Knead Dough. Once the flour has been added, set your stand mixer to medium to knead the dough for about 3-5 minutes or until the dough is soft and shiny.
- Rise Time. Cover and allow the dough to rise for 8-12 hours at room temperature or until the dough doubles in size. Remember that warmer environments will see their dough rise faster than colder environments.
- Roll Out Dough. After the dough has doubled in size, turn the dough onto a clean, dry surface. Using a rolling pin, roll the dough out so it is about 1 inch thick.
- Cut Out Doughnuts. Cut the dough into round discs using a biscuit cutter (3-4 inches). Using a 1-inch cutter, cut a hole in the center of each disc.
- Rest Time. Transfer the cut dough onto a parchment-lined baking sheet. Cover and allow the dough to sit for 2 hours.
- Prepare Baking Sheet. Line a baking sheet with paper towels or a cooling rack and set aside.
- Make Glaze. Add the powdered sugar, milk, and vanilla extract to a bowl using a whisk and stir to combine. Set aside.
- Heat Oil. In a large pot, add enough oil to make it about 3 inches of oil. Set it over medium heat and bring the oil to 300 degrees F.
- Cook Doughnuts. Once the oil is up to temperature, working in batches, add the doughnuts to the pot and allow to cook for 2-3 minutes or until the side of the dough in the oil is golden brown. Flip the doughnuts over and cook for another 2-3 minutes. (You want to keep an eye on the temperature of the oil so it doesnโt get too hot, as it can burn your doughnuts. Turn down the heat as needed.)
- Cool. Once the doughnuts are golden brown, transfer them to the prepared baking sheet so the oil can drain off.
- Glaze Doughnuts. Once the doughnuts have cooked, glaze them by dipping them in the prepared powdered sugar glaze. Then, flip them over and dip them again. Transfer them to the baking sheet lined with a cooling rack so the excess glaze drips off.
- Optional: Cook Doughnut Holes. Follow the same steps for the doughnut holes. You may find it hard to flip them so they become golden brown on both sides. Using a wooden skewer helped flip them over and kept them flipped over.
- Serve. Serve and enjoy!
Notes
- Add 1 tbsp of rye flour to your sourdough starter to end up with a more active starter, which helps with rise time.
- Instead of cutting doughnut holes out, you can make them filled doughnuts by piping in homemade jam or pudding in the center.
- I recommend using vegetable oil or peanut oil for frying.
If you look at my blog, you know I love sourdough. But I also love doughnuts. Iโve made apple cider doughnuts and frosted doughnuts, but Iโm obsessed with these sourdough doughnuts. Like, seriously obsessed. They are delicious, especially with the glaze. My kids canโt get enough of them (and honestly, neither can I!).

Making doughnuts can be a project, but trust me, these are worth it.
Key Ingredients and Tools
Getting the right tools and ingredients can make a big difference in baking. Here are a few things to keep in mind for these doughnuts:

- Active Sourdough Starter. This is the heart of the recipe! Make sure your starter is bubbly and active before you begin. A sluggish starter will result in dense doughnuts.
- Bread Flour. Bread flour has a higher protein content than all-purpose flour, giving these doughnuts a lovely texture.
- Stand Mixer. A stand mixer makes kneading the dough a breeze, but you can also knead by hand if needed.
- Thermometer. Keeping a close eye on the oil temperature is essential for frying. A thermometer takes the guesswork out of it and ensures your doughnuts cook evenly.
Having these things on hand will set you up for success!
Troubleshooting and Help
You can, but bread flour does give the best texture. It has more protein, which helps the doughnuts become light and airy. If you only have all-purpose, use it, but you might notice a slightly denser result.
A bubbly, active starter is critical for a good rise. If your starter isnโt doubling in size within 4-6 hours after feeding, give it an extra feeding or two before you start the doughnuts. You want it to be nice and lively! My sourdough faqs article can help if you are having trouble.
You can make the dough ahead of time and let it rise in the refrigerator overnight. Then, shape the doughnuts and let them rise for a shorter time before frying.
A few things could cause greasy doughnuts. Make sure your oil is at the right temperature (300ยฐF) and that you donโt overcrowd the pot. Also, let the doughnuts drain well on a wire rack after frying.
If you have any more questions, reach out and ask me! Iโm always happy to help.
I hope you enjoy this recipe for sourdough doughnuts. They take some time but are simple to make. Keep an eye on the oil temperature to avoid any problems. I love having them with some coffee for an afternoon snack. Enjoy!


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.