Soft, airy, and with a delicate tang that only sourdough can offer, these Sourdough Donuts take homemade baking to another level. Golden on the outside, pillowy inside, and coated in your favorite glaze or dusting of sugar, each bite is deeply satisfying without being overly sweet. This recipe celebrates the beauty of slow fermentation, transforming humble ingredients into a treat that feels both rustic and indulgent.

Perfect for a weekend baking project or an afternoon spent creating something special, these donuts are surprisingly easy to make once your sourdough starter is ready to go. And because you’re working with a fermented dough, they have a depth of flavor that store-bought donuts just can’t match.

Why You’ll Love This Sourdough Donut

If you’re already a fan of sourdough bread, then you’ll absolutely fall in love with sourdough donuts. They deliver all the lightness and tang of sourdough in a sweet, comforting form. The texture is soft yet chewy, the crust just slightly crisp, and they pair beautifully with everything from vanilla glaze to spiced sugar. Bonus: they also make your kitchen smell like a dream.

What Kind of Sourdough Starter Should I Use?

A well-fed, active sourdough starter is key to making this recipe a success. You’ll want a bubbly starter that has been fed within the past 4 to 12 hours, depending on your room temperature. A white flour starter works beautifully here, though a mix with a bit of whole wheat can deepen the flavor even more. If your starter is sluggish, give it a couple of feeds before baking.

Ingredients for the Sourdough Donut

Making these donuts requires a few pantry staples and, of course, your trusted sourdough starter. What makes them special is the overnight rise, which develops that complex flavor and dreamy texture.

All-purpose flour brings the structure and elasticity needed for a soft yet chewy donut.

Active sourdough starter is what gives these donuts their lift and distinct tangy flavor.

Whole milk keeps the dough rich and tender.

Granulated sugar lightly sweetens the dough and helps it brown during frying.

Butter adds richness and softness.

Eggs give the donuts their pillowy interior and help with the rise.

Salt enhances all the other flavors without making the donuts taste salty.

Vanilla extract provides warmth and rounds out the flavor.

Oil for frying should be neutral, like canola or vegetable oil, to allow the donut flavor to shine.

How To Make the Sourdough Donut

Step 1: Mix the Dough

In a stand mixer or large bowl, combine your active sourdough starter, flour, sugar, salt, eggs, milk, vanilla, and softened butter. Mix until the dough is sticky but smooth. Knead for about 8 minutes until elastic.

Step 2: First Rise (Bulk Ferment)

Cover the dough with a towel or plastic wrap and let it rise at room temperature for 4 to 6 hours until puffy. For even deeper flavor, transfer the dough to the fridge overnight after the bulk rise.

Step 3: Roll and Cut

On a floured surface, roll out the dough to about ½ inch thick. Use a donut cutter or two round cutters to shape your donuts. Don’t forget to save the holes!

Step 4: Second Rise

Place the donuts on parchment-lined trays, cover, and let rise until puffed and airy. This usually takes about 1 to 2 hours depending on room temperature.

Step 5: Fry the Donuts

Heat oil to 350°F in a heavy-bottomed pot. Fry the donuts a few at a time, flipping halfway through, until golden brown on both sides. Drain on paper towels.

Step 6: Glaze or Sugar

Dip warm donuts in glaze or roll them in cinnamon sugar. Let them set on a cooling rack. Enjoy immediately or the same day for the best texture.

How to Serve and Store These Donuts

These sourdough donuts are best served warm, straight after glazing. That’s when their flavor and texture truly shine. If you do need to make them ahead, store them in an airtight container at room temperature for up to 24 hours. Reheat briefly in the microwave for a few seconds to bring them back to life.

This recipe makes about 12 full-sized donuts (plus some donut holes), enough to delight a family or to share at brunch with friends. You can also double the recipe and freeze the unglazed donuts after frying—they reheat wonderfully in the oven.

What to Serve With Sourdough Donuts?

Fresh Berries and Whipped Cream

The brightness of fresh fruit complements the richness of these donuts perfectly.

Iced Coffee or Cold Brew

Balance the warm, fried goodness with a refreshing chilled drink.

Spiced Chai Latte

A cozy pairing that enhances the subtle tang of the sourdough.

Maple-Glazed Bacon

If you’re turning this into a brunch centerpiece, salty-sweet bacon is a must.

Yogurt Parfait

Layered with granola and fruit, it adds texture and freshness to your donut moment.

Apple Compote

Warm apples spiced with cinnamon make an irresistible topping or dip.

Chocolate Sauce

For a more decadent twist, drizzle or dip your donuts in dark chocolate sauce.

Salted Caramel Drizzle

A little goes a long way and elevates the donut to dessert territory.

Want More Donut Ideas?

If you’re into creative spins on classic donuts, these other recipes will definitely inspire your next bake:

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Let me know how yours turned out! Did you go with a glaze or sugar coating? Did you experiment with fillings?

I love hearing how others make these recipes their own. Feel free to ask questions or share your tips below—let’s help each other bake smarter.

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Conclusion

Sourdough donuts combine the old-world charm of natural fermentation with the delight of a classic comfort treat. They’re a perfect example of how slowing down in the kitchen can lead to results that are deeply flavorful and totally worth the effort. Whether you’re a sourdough devotee or a donut fanatic, this recipe invites you to enjoy the best of both worlds.

Sourdough Donut

Why You’ll Love This Sourdough Donut

What Kind of Sourdough Starter Should I Use?

Ingredients for the Sourdough Donut