There’s something especially comforting about a bowl of warm soup filled with tender homemade dumplings. I started making Sourdough Discard Dumplings when I wanted a savory, practical way to use the discard waiting in my refrigerator. Instead of making another loaf of bread, I mixed the discard into a simple dough, rolled it out, and cut it into small pieces.

They cooked quickly and turned wonderfully tender while keeping just enough bite. Since then, Sourdough Discard Dumplings have become one of my favorite additions to soups and stews, especially when I want something homemade without spending hours in the kitchen.

Ingredients for Sourdough Discard Dumplings

You only need a few basic ingredients to make Sourdough Discard Dumplings. The goal is a soft, workable dough that rolls easily without becoming overly sticky.

Ingredient Notes

• Sourdough Discard: Use unfed discard from a standard flour-and-water starter. You can use discard from the refrigerator, although letting it warm slightly makes mixing easier.

• All-Purpose Flour: Flour provides the structure these dumplings need to hold their shape during cooking. Add only enough to create a soft, manageable dough.

• Egg: The egg binds the ingredients together while adding richness and structure.

• Unsalted Butter: Melted butter adds flavor and helps keep the cooked dumplings tender.

• Salt: A small amount of salt brings out the mild sourdough flavor and prevents the dumplings from tasting flat.

• Milk: Add a small amount only if the dough feels too dry. Since sourdough discard varies in hydration, you may not need much milk at all.

With these simple ingredients, Sourdough Discard Dumplings become a convenient recipe for using extra starter without feeding it first. Once mixed and rested, the dough rolls out easily and can be cut into small squares or rustic bite-sized pieces.

Cook them directly in simmering broth for extra flavor, or boil them separately when you want to add the dumplings to different dishes. Either way, their tender texture and subtle sourdough character make them a versatile addition to homemade comfort food.

How to Make Sourdough Discard Dumplings

Making Sourdough Discard Dumplings is simple because the dough doesn’t require yeast or a long rise. The key is keeping the dough soft, giving it a short rest, and cutting the pieces evenly so they cook at roughly the same rate.

1. Combine the Wet Ingredients

In a large mixing bowl, combine:

• Sourdough discard
• Egg
• Melted butter

Whisk until the mixture looks smooth and evenly combined.

2. Add the Flour and Salt

• Add the all-purpose flour and salt to the wet mixture.

• Stir gently until a shaggy dough begins to form. If the mixture feels dry and won’t come together, add milk 1 tablespoon at a time.

• The finished dough should feel soft and slightly tacky but still manageable. Avoid adding unnecessary flour because a stiff dough can produce tough dumplings.

3. Rest the Dough

• Cover the bowl and let the dough rest at room temperature for 20 to 30 minutes.

• This short rest allows the flour to absorb moisture and makes the dough easier to roll. Additionally, you won’t need to knead it extensively afterward.

4. Roll the Dough

• Lightly flour your work surface and transfer the rested dough onto it.

• Gently roll the dough to approximately ¼ inch thick. Try to maintain an even thickness so the dumplings cook consistently.

If the dough sticks, dust the surface lightly with flour rather than working a large amount of additional flour into the dough.

5. Cut Into Dumplings

• Use a sharp knife, bench scraper, or pizza cutter to slice the dough into small pieces about ½ to ¾ inch wide.

• The pieces don’t need to look perfectly identical. In fact, slightly rustic shapes work well for homemade Sourdough Discard Dumplings.

• Lightly dust the cut pieces with flour and separate any that stick together.

6. Bring the Broth to a Simmer

• Bring your soup, stew, or broth to a gentle simmer.

• Avoid a vigorous rolling boil. Gentle simmering gives the dumplings enough time to cook without breaking apart.

• You can also cook them separately in salted water if you plan to serve them with butter, sauce, or another dish.

7. Cook the Dumplings

• Carefully add the Sourdough Discard Dumplings to the simmering liquid in small batches, stirring gently to prevent them from sticking together.

• Cook for approximately 4 to 6 minutes, depending on their size and thickness.

• The dumplings should become tender and slightly puffed as they cook. Cut one open to check the center if you’re unsure whether they’re ready.

8. Serve Warm

• Once cooked, serve the dumplings immediately in the soup or stew.

• If you boiled them separately, drain them well and toss them with a little melted butter to prevent sticking.

Sourdough Discard Dumpling Variations

The basic dough has a mild flavor, so you can customize it easily.

Herb Dumplings

• Add finely chopped parsley, chives, or thyme to the dough. Fresh herbs work especially well when you’re serving the dumplings in chicken soup.

Garlic Parmesan

• Mix a little garlic powder and finely grated Parmesan into the flour for a richer savory variation.

Black Pepper Dumplings

• Add freshly ground black pepper to the dough for extra flavor without significantly changing the texture.

Whole Wheat

• Replace a small portion of the all-purpose flour with whole wheat flour for a slightly heartier flavor. Keep most of the all-purpose flour so the dumplings remain tender.

What to Serve With Sourdough Discard Dumplings

These Sourdough Discard Dumplings work best with warm, broth-based dishes and hearty stews because they absorb some of the surrounding flavor as they cook.

Serve them in Chicken Noodle Soup as an alternative to traditional noodles. The tender dumplings soak up the savory chicken broth and turn a familiar soup into an even heartier meal.

They also pair nicely with Crockpot Ham Green Beans and Potatoes when you want a filling comfort-food dinner. You can cook the dumplings separately and serve them alongside the ham and vegetables with a little melted butter.

You can also serve Sourdough Discard Dumplings with:

• Chicken and vegetable soup
• Beef stew
• Turkey soup
• Creamy chicken soup
• Vegetable stew
• Mushroom gravy
• Melted herb butter
• Parmesan and black pepper
• Roasted chicken
• Pot roast

Whether you simmer them directly in broth or cook them separately and add them before serving, Sourdough Discard Dumplings make an easy addition to comforting homemade meals. Their mild sourdough flavor works especially well with savory broths, herbs, vegetables, and rich sauces.

How to Store Sourdough Discard Dumplings

These Sourdough Discard Dumplings work well for meal prep, especially when you want to prepare the dough before making soup or stew.

• Store cooked dumplings in an airtight container in the refrigerator for up to 4 days. If possible, keep them separate from the broth because they will continue absorbing liquid as they sit.

• To reheat, add the dumplings to gently simmering broth for several minutes until warmed through. Alternatively, warm separately cooked dumplings in a skillet with a small amount of butter.

• For longer storage, arrange uncooked dumplings in a single layer on a parchment-lined baking sheet and freeze until firm. Then transfer them to a freezer-safe container and freeze for up to 3 months. Cook them from frozen, adding a little extra cooking time when necessary.

These Sourdough Discard Dumplings offer a simple savory solution for using leftover starter. With only a few basic ingredients and no rising time, you can quickly turn discard into tender homemade dumplings for soups, stews, and other comforting meals.

Keep the dough soft, avoid overworking it, and cook the small pieces at a gentle simmer for the best texture. You can also customize the basic recipe with fresh herbs, Parmesan, garlic, or black pepper.

Whether you add them directly to chicken soup or serve them with butter alongside a hearty dinner, Sourdough Discard Dumplings make leftover starter easy to put to good use.

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