Sourdough discard Cookies

Since we have a lot of sourdough discard from all the sourdough we fed and developed, it is time to put them to good use by baking some delicious cookies. This is a quick and easy bunch of cookies to bake and we get to finish up all the discard from the refrigerator. Good deal right?

Baked sourdough discard cookies
Delicious cookies from sourdough discard

This has been my go to recipe from King Arthur Flour for using up sourdough discard whenever I have some. The best part of this recipe is that it uses a lot of discard and lesser amounts of flour and so I can easily and quickly use up all the discard I have. I usually have many packets of masala from Maggi noodles because I love to eat the noodles precooked right out of the pack. So I find this to also be useful to use up the masala packets as well

Ingredients & Equipment

  • 120 gms Whole wheat flour
  • 250 gms Sourdough discard / Unfed Starter
  • 60 gms Butter (salted / unsalted), at room temperature
  • 2-3 tbsp Dried herbs (I used 3 packets of Maggi masala from the noodles)
  • 1/2 tsp Salt
  • Oil for brushing
  • OTG oven for baking
  • Mixing bowls
  • Cookie cutter / Small cup


  • Take the whole wheat flour, sourdough discard, butter, herbs and salt in a bowl.
  • Mix all of them together to form a smooth but not sticky dough.
  • Taste it to check if the flavour of the herbs are sufficient or if you would need more.
  • Then roll out the dough to a thin rectangle shape.
  • Cover it with cling film or plastic cover and refrigerate it for 30-40 minutes until the dough is firm.
  • Preheat the oven to 175C.
  • Take out the dough from the refrigerator and brush it with some oil.
  • Cut it into small pieces using a cookie cutter or small cup or glass. You can size it as per your choice.
  • Place the cookie dough on a greased baking tray. They do not have to be very far from each other since these cookies don’t spread.
  • Prick each cookie with a fork. Bake for 20-25 minutes until the edges start to turn brown.
  • Remove from the oven and cool on a wire rack.
  • Once it is cooled, store in an airtight container and enjoy with a cup of tea.
Cookies arranged on a tray ready for the oven
Pretty cookies ready for baking

Some other cookie recipes you can check out are Cumin flavoured cookies, Dry fruit & cardamom cookies and Chocochip Cookies

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Cookies seen before and after baking

Sourdough Discard Cookies

Savory and spicy cookies made with sourdough discard
Prep Time20 minutes
Cook Time25 minutes
Resting Time40 minutes
Total Time1 hour 25 minutes
Course: Snack
Cuisine: American
Keyword: cookies,, sourdough
Servings: 30 Medium size cookies


  • OTG
  • Cookie Cutter
  • Mixing bowls
  • Baking tray


  • 120 gms Whole wheat flour
  • 250 gms Sourdough discard / Unfed starter
  • 60 gms Butter (salted / unsalted) at room temperature
  • 3 tbsp Dried herbs / Seasoning of your choice
  • 1/2 tsp Salt
  • 1 tbsp Oil, for brushing


  • Add all the ingredients – whole wheat flour, sourdough discard, butter, dried herbs and salt in a bowl
  • Mix well to form a soft but not sticky dough
  • Roll out the dough into a thin rectangle and cover it
  • Refrigerate the dough for 30-40 minutes till it is firm
  • Preheat the oven to 175C
  • Take out the dough and brush it with oil
  • Use a cookie cutter to cut the dough into smaller parts and place it on a baking tray
  • Bake for 20-25 minutes till the sides have started to brown
  • Remove from the oven and cool on a wire rack
  • Store in an air tight container for up to a week
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