If you’ve been maintaining a sourdough starter, you already have the hardest part done. Sourdough donuts are a delicious way to use your starter and create bakery-quality treats without complicated techniques. These donuts develop a subtle tang and tender crumb that store-bought versions can’t match, and they’re surprisingly forgiving to make at home.
How to Make Sourdough Donuts
This recipe yields about 12-14 donuts and uses your active, bubbly sourdough starter as the leavening agent. The dough is simple to mix and work with, even for beginners.
Ingredients
- 1 cup active sourdough starter (fed and bubbly)
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Oil for frying or baking (vegetable or coconut oil)
Method
Mix the dough
Combine your active sourdough starter, flour, sugar, salt, and vanilla extract in a large bowl. Mix until all flour is incorporated and a shaggy dough forms. Don’t overmix at this stage. Cover the bowl loosely and let it rest for 20-30 minutes to allow the flour to fully hydrate.
First rise
Let the dough rise at room temperature (68-75 degrees F) for 2-3 hours until it increases by about 50% in volume. You’ll notice it becoming lighter and more airy, with visible bubbles on the surface. This timing varies based on starter strength and room temperature, so use visual cues rather than strict time.
Shape the donuts
Turn the dough onto a lightly floured surface and gently roll it to about 1/2-inch thickness. Using a donut cutter or two different-sized circular cutters, cut out rings and holes. Place cut donuts on parchment paper, leaving space between each one for expansion.
Second rise
Cover the cut donuts loosely with a kitchen towel and let them rise for 1-2 hours until puffy and light. They should feel airy when gently poked, and the indentation should slowly spring back partway. This second rise develops flavor and creates the tender crumb.
Prepare your cooking method
If frying, heat oil to 350-375 degrees F in a heavy pan or dedicated fryer. If baking, preheat your oven to 375 degrees F. For baking, lightly grease a baking sheet or line it with parchment paper. Prepare a shallow bowl with cinnamon sugar or glaze for finishing.
Cook the donuts
For frying: carefully slide donuts into hot oil 2-3 at a time, frying for 60-90 seconds per side until golden brown. The holes cook faster, so remove them first. For baking: place donuts on prepared sheet and bake for 10-12 minutes until lightly golden on top, turning halfway through for even browning.
Drain and finish
Transfer fried donuts to a paper towel-lined plate to drain excess oil. While still warm, toss in cinnamon sugar, dip in glaze, or sprinkle with powdered sugar. Baked donuts can be glazed immediately while warm for better coating adherence.
Cool and store
Allow donuts to cool for at least 10 minutes before serving, as filling will be extremely hot. Store cooled donuts in an airtight container at room temperature for up to 2 days, or freeze for up to 3 weeks. Reheat briefly in a toaster oven to refresh.
- Use a starter that’s been fed 4-8 hours prior and shows lots of bubbles on top–this indicates peak yeast activity and will give you better rise and flavor.
- If your kitchen is cold, place the rising dough in an oven with the light on, on a heating mat, or in a warm spot to speed fermentation and develop better flavor.
- For fried donuts, maintain consistent oil temperature using a thermometer–temperature below 350F makes greasy donuts, while above 375F burns the outside before cooking the inside.
What to Look For in Sourdough Donut Equipment
- Thermometer accuracy: A reliable instant-read or candy thermometer is essential for frying, as oil temperature directly affects the final donut texture and greasiness. Look for models with quick response times and clear, easy-to-read displays.
- Donut cutter design: Spring-loaded or twist-style donut cutters make clean cuts without dragging dough, resulting in better rise and more uniform donuts. Two-in-one designs that cut both the ring and hole simultaneously save time and reduce waste.
- Pan weight and heat distribution: A heavy-bottomed stainless steel or cast iron pan distributes heat evenly and maintains consistent oil temperature, preventing hot spots that burn donuts. Lighter pans cause temperature fluctuations and uneven cooking.
- Measuring precision: A kitchen scale ensures your starter, flour, and other ingredients are measured accurately by weight, which is more reliable than volume measurements and gives more consistent results batch to batch.
Thermoworks ThermoPop Instant Read Thermometer
Best for: Serious home cooks who fry donuts regularly
This fast-reading digital thermometer provides accurate oil temperature readings in just 2-3 seconds, which is critical for maintaining the 350-375F range needed for perfect donuts. The large, backlit display is easy to read even in dim kitchen lighting, and the thin probe quickly reaches temperature without cooling the oil. Waterproof design and included stand make it a reliable kitchen workhorse for any cooking application.
Check Current Price on Amazon →Wilton Stainless Steel Donut Cutter Set
Best for: Beginners and casual bakers
This two-piece stainless steel set cuts both the outer ring and center hole in one motion, making shaping fast and consistent. The simple plunger design is easy to clean and doesn’t require special care. While not as heavy-duty as premium cutters, it performs reliably for home batches and costs a fraction of specialty options. Perfect for occasional donut making without a big investment.
Check Current Price on Amazon →OXO Good Grips Stainless Steel Measuring Cups
Best for: Home bakers wanting reliable measurements
Though volume measurements aren’t ideal for precision baking, these clearly marked cups help beginners follow recipes consistently while learning. The wide handles and easy-pour design reduce spillage, and the metric markings support anyone eventually transitioning to scale-based recipes. Dishwasher safe and durable for years of use.
Check Current Price on Amazon →Anova Precision Cooker Nano Sous Vide
Best for: Advanced home cooks exploring precision temperature control
While not essential for donuts, this precision cooker can maintain exact water bath temperatures for other culinary projects and offers unmatched temperature control for adventurous bakers. Its compact design fits most pots, and the app-based control provides wireless monitoring. This is an investment for serious culinary enthusiasts who want professional-grade precision at home.
Check Current Price on Amazon →Final Recommendation
Making sourdough donuts at home rewards you with bakery-quality treats that rival commercial versions at a fraction of the cost. The combination of your active sourdough starter, simple pantry staples, and basic equipment creates something truly special–fluffy, subtly tangy donuts that justify the minimal effort required. Whether you choose to fry them for authentic indulgence or bake them for a lighter option, you’re celebrating what sourdough baking is really about: transforming simple ingredients into craveable food through patience and technique.
Start with quality equipment focused on temperature control and precise measuring, and you’ll build confidence quickly. Your first batch might not be perfect, but sourdough is forgiving, and the failures are still delicious. Within a couple attempts, you’ll dial in the timing for your kitchen and starter, creating a repeatable recipe that becomes a signature addition to your baking repertoire. Once your friends and family taste homemade sourdough donuts, store-bought versions will lose their appeal entirely.
Frequently Asked Questions
Why do my sourdough donuts come out dense instead of fluffy?
Density usually means insufficient rise time or weak starter activity. Ensure your starter is bubbly and active (doubled in size) before mixing, and allow adequate fermentation time–at least 2-3 hours for the first rise. Cold kitchens slow fermentation significantly, so consider warming your rising space with an oven light or heating pad.
Can I bake these donuts instead of frying them?
Yes, baking works well and produces lighter, less greasy results. Preheat your oven to 375F, place shaped donuts on a parchment-lined baking sheet, and bake for 10-12 minutes until lightly golden, rotating halfway through. Baked donuts will be slightly firmer than fried versions but still tender with sourdough’s characteristic flavor.
How do I know when my sourdough starter is ready to use for donuts?
Feed your starter 4-8 hours before use and look for visible bubbles throughout, a domed or peaked surface, and a pleasant sour smell. If you poke it gently, the indentation should be slow to spring back. A weak starter will result in minimal rise, so don’t skip this step of confirming peak activity.
What’s the difference between fried and baked sourdough donuts?
Fried donuts are tender, pillowy, and absorb glaze more readily, giving them a bakery-like quality. Baked donuts are firmer, less oily, and lower in calories, though they lack the crispy exterior. Both methods showcase sourdough’s tangy flavor well; choose based on your preference for richness versus health-consciousness.
Can I make the dough ahead and refrigerate it overnight?
Yes, cold fermentation actually improves sourdough flavor. After shaping, refrigerate donuts overnight (up to 16 hours), then let them come to room temperature for 30-60 minutes before frying or baking. This method allows you to prepare them the day before and cook fresh donuts for breakfast or brunch.
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