40 Easy Sourdough Thanksgiving Recipes Using Starter or Discard
If you’ve got a jar of sourdough starter on your counter, Thanksgiving is the best time of year to put it to work! From soft sourdough dinner rolls to sourdough stuffing to sourdough pie crust, sourdough makes almost every part of the holiday table taste better, and a lot of these recipes use discard, so nothing goes to waste.
I’ve been baking with sourdough for years, and Thanksgiving is when my starter works the hardest. Growing up, our Thanksgiving table was always loaded with bread, and now I love making those same family favorites with my own starter. My kids have taste tested every one of these, and they’re the recipes I come back to year after year!
Below you’ll find my favorite sourdough Thanksgiving recipes, plus tips on using discard vs. active starter, a make-ahead baking schedule, and how to store and freeze everything so the big day feels a whole lot calmer.
Make sure you check out my cookbook Seasonal Sourdough that includes a whole section on holiday baking!
Jump to:
- Why Sourdough Belongs on Your Thanksgiving Table
- Sourdough Discard vs. Active Starter
- How to Get Your Starter Ready for Thanksgiving
- My Make-Ahead Sourdough Thanksgiving Schedule
- How to Store and Freeze Sourdough Thanksgiving Recipes
- Tips for Baking with Sourdough on Thanksgiving
- Frequently Asked Questions
Why Sourdough Belongs on Your Thanksgiving Table
Sourdough isn’t just for crusty loaves. That little bit of tang adds so much flavor to rolls, stuffing, biscuits, and even desserts. Here’s why I love it for the holidays:
- Better flavor. Sourdough gives a nice tang that balances all the rich, buttery Thanksgiving food.
- It uses up discard. The week before Thanksgiving, I’m feeding my starter a lot, so these recipes are the perfect way to use the extra sourdough discard that we all have in the fridge.
- It holds up well. Sourdough bread makes amazing stuffing because it doesn’t turn to mush.
- Lots of make-ahead options. Many sourdough doughs actually taste better after a slow rise in the fridge, which means you can prep days ahead. I often have a loaf in the refrigerator just waiting to be baked up.
Sourdough Discard vs. Active Starter
This is the number one question I get, so here’s the quick version.
Sourdough discard is the starter you remove before feeding. It’s not bubbly or at its peak, so it won’t make bread rise on its own. Discard recipes usually also use baking powder, baking soda, or yeast. It’s perfect for pancakes, crackers, biscuits, quick breads, pie crust, and cookies.
Active sourdough starter is starter that’s been fed and is bubbly and at its peak, usually 4 to 12 hours after feeding. It has the wild yeast power to rise bread on its own, so you’ll need it for things like sourdough sandwich bread, dinner rolls without added yeast, and boules. You can either make your own sourdough starter or you can get it from a friend like I did.
Each recipe below says which one you need, so you can plan around whatever’s sitting in your jar.
How to Get Your Starter Ready for Thanksgiving
- If your starter has been hanging out in the fridge, give it a few days to wake up before you start baking.
- About 5 days before, take your starter out of the fridge and feed it once or twice a day at room temperature.
- About 3 days before, it should be doubling within 4 to 8 hours of a feeding. That’s how you know it’s ready for bread.
- Save your discard in a jar in the fridge all week. You’ll use it for your discard recipes.
- Need more starter? Build it up with a bigger feeding the night before you bake, so you have enough for multiple recipes.
My Make-Ahead Sourdough Thanksgiving Schedule
This is the timeline I use so I’m not baking everything on Thursday morning.
The weekend before: Make and freeze pie crust and biscuit or cracker dough. Bake a sourdough loaf for stuffing, cube it, and let it dry out.
Monday: Start waking up your starter if it’s been in the fridge. Bake any cookies or bars and freeze them.
Tuesday: Mix your roll dough and let it do a slow rise in the fridge. Make cranberry sauce or any dips.
Wednesday: Bake pies. Shape and bake rolls, or shape them and refrigerate overnight to bake fresh Thursday. Assemble stuffing (without baking) and refrigerate.
Thanksgiving Day: Bake stuffing, bake or warm rolls, and enjoy that you did most of the work already.
How to Store and Freeze Sourdough Thanksgiving Recipes
- Rolls and bread: Store in an airtight bag at room temperature for 2 to 3 days. To freeze, let them cool completely, wrap tightly, and freeze for up to 3 months. Warm them in a 350°F oven for 5 to 10 minutes.
- Stuffing: Keep leftovers covered in the fridge for 3 to 4 days. You can freeze baked stuffing for up to 3 months, then reheat covered in the oven.
- Pies: Fruit pies are fine at room temperature for a day or two, then move them to the fridge. Pumpkin and custard pies should always be refrigerated.
- Pie crust and biscuit dough: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before using.
Tips for Baking with Sourdough on Thanksgiving
Plan oven space. Make a quick list of what needs the oven and when. Rolls and pies can bake earlier, and stuffing can go in while the turkey rests.
Use a kitchen scale. Sourdough is way more consistent when you weigh your starter and flour.
Don’t stress about a slow starter. Kitchens get chilly in November. Put your starter or dough in the oven with just the light on to keep it cozy.
Lean on discard recipes if your starter isn’t cooperating. They’ll still come out great.
Bake extra rolls. Trust me, they’re the first thing to disappear, and they make the best leftover turkey sandwiches.
Frequently Asked Questions
Only in recipes written for discard. Discard doesn’t have enough rising power on its own, so if a recipe relies on starter to rise (like most breads and rolls), you’ll need active, bubbly starter. Discard works great in recipes that also include baking powder, baking soda, or yeast.
You can bake them up to 3 months ahead and freeze them, or mix the dough 1 to 2 days ahead and let it rise slowly in the fridge. My favorite way is to shape them Wednesday night, refrigerate, and bake them fresh Thanksgiving morning.
A sturdy, crusty sourdough loaf that’s a day or two old is perfect. Cube it and let it dry out on a baking sheet overnight so it soaks up the broth without getting soggy.
Not really. Most of these recipes have just a mild tang that adds depth of flavor. Discard recipes especially taste more rich and buttery than sour, and even my pickiest eaters love them.
It depends on how many recipes you’re making, so add up what each recipe calls for and add a little extra. Build up your starter with a larger feeding the night before your biggest baking day so you don’t run short.
Sourdough Recipes For Thanksgiving
Get your starter ready, friends! These sourdough Thanksgiving recipes cover everything from fluffy dinner rolls and cozy stuffing to flaky pie crust and easy discard treats. They’re the recipes my family asks for every year, and most of them can be made ahead so you’re not stuck in the kitchen all day.
These soft sourdough cranberry muffins are bursting with tart cranberries and a hint of orange, with a sweet crumb that balances the tang. They’re perfect for Thanksgiving morning breakfast and a great way to use up your discard during holiday baking week.
These moist sourdough pumpkin muffins are packed with warm fall spices and real pumpkin, with sourdough discard adding a little extra flavor. They’re a cozy Thanksgiving morning treat, and they freeze beautifully so you can bake them ahead.
These crispy sourdough pumpkin waffles are fluffy on the inside, full of pumpkin spice flavor, and a great way to use up your discard. Make a big batch for Thanksgiving morning or the day after, and freeze the extras for easy breakfasts all season.
These sourdough apple cider donuts are soft and cakey, made with reduced apple cider and sourdough discard, then rolled in cinnamon sugar. They taste just like the ones from the orchard and make a fun treat for Thanksgiving morning or dessert.
This sourdough pumpkin coffee cake has a soft, spiced pumpkin base and a thick cinnamon streusel topping, with sourdough discard adding extra flavor. It’s perfect for Thanksgiving morning with a cup of coffee, and it’s easy to bake the day before!
My sourdough pumpkin bagels are chewy and golden with real pumpkin and warm fall spices baked right into the dough. They’re a fun Thanksgiving morning breakfast with cinnamon cream cheese, and they freeze beautifully so you can make them ahead.
My sourdough pumpkin bread is moist, tender, and full of cozy fall spices, with sourdough discard adding a little extra flavor. It’s perfect for Thanksgiving breakfast or dessert, makes a sweet hostess gift, and freezes beautifully so you can bake it ahead.
My sourdough discard pumpkin bagels are an easy, same-day way to use up your discard, no active starter needed. They’re chewy and golden with real pumpkin and cozy fall spices, perfect for Thanksgiving morning with a smear of cinnamon or maple cream cheese.
My sourdough pumpkin cinnamon rolls are soft and fluffy with a pumpkin spice dough, a gooey cinnamon sugar filling, and a thick layer of cream cheese frosting on top. They make the coziest Thanksgiving morning breakfast, and you can let them rise overnight in the fridge so they’re ready to bake first thing.
My sourdough dressing is made with cubes of crusty sourdough bread, sautéed onion and celery, butter, fresh herbs, and broth, then baked until golden and crispy on top. The sourdough holds up so well that it never gets mushy, and you can assemble it the day before and bake it on Thanksgiving.
These crispy sourdough olive oil crackers are made with discard, a drizzle of olive oil, and a sprinkle of flaky salt and herbs. They’re perfect for your Thanksgiving appetizer board with cheese and dips, and they stay crunchy for days so you can make them ahead.
My sourdough cornbread is moist and tender with golden, slightly crispy edges, and the sourdough discard adds a subtle tang that’s so good with butter and honey. It’s a perfect Thanksgiving side, and you can bake it ahead or use it to make cornbread stuffing.
These soft sourdough dinner rolls rise with just active starter, no commercial yeast needed. They’re fluffy, buttery, and lightly tangy, and you can let the dough rise slowly in the fridge so they’re ready to bake fresh on Thanksgiving Day.
My sourdough focaccia is soft and airy on the inside with a golden, crispy olive oil crust, topped with flaky salt and fresh herbs. It’s an easy no-knead bread that’s perfect for soaking up gravy on Thanksgiving, and leftovers make the best turkey sandwiches.
My sourdough breadsticks are soft and chewy inside with a golden outside, brushed with garlic butter and sprinkled with parmesan and herbs. They’re an easy, kid-favorite addition to your Thanksgiving bread basket and perfect for dipping in gravy.
My sourdough discard bread is a soft, easy loaf that uses up your discard with a little help from yeast, so there’s no waiting on an active starter. It’s perfect for sandwiches, toast, and dinner, and it makes great bread cubes for your Thanksgiving stuffing.
My same day sourdough bread goes from starter to crusty, golden loaf in one day, no overnight rise needed. It has a soft, open crumb and a classic sourdough tang, making it perfect for last-minute Thanksgiving baking or cubing up for stuffing.
My sourdough Dutch oven bread bakes up with a crackly, golden crust and a soft, chewy inside, all thanks to the Dutch oven trapping steam like a bakery oven. It’s a beautiful loaf for your Thanksgiving table and the perfect bread for homemade stuffing.
My sourdough Hawaiian rolls are soft, fluffy, and lightly sweet from pineapple juice and honey, with a little sourdough flavor in every bite. They’re always the first thing gone from our Thanksgiving table, and they make the best mini sandwiches with leftover turkey and ham.
My sourdough discard focaccia uses up your discard with a little yeast for an easy, quicker rise, no active starter needed. It bakes up soft and airy with a crispy, golden olive oil crust and flaky salt, making it perfect for a last-minute Thanksgiving bread or leftover turkey sandwiches.
My sourdough sandwich bread is soft, tender, and perfectly sliceable, made with active starter for a mild tang without being too chewy. It’s the loaf my family uses for everyday sandwiches and toast, and it’s perfect for leftover Thanksgiving turkey sandwiches or cubing up for stuffing.
My sourdough French bread has a thin, crackly crust and a soft, chewy inside, with that classic sourdough tang. It’s perfect for slicing and serving with butter on Thanksgiving, and any leftovers make amazing stuffing, garlic bread, or French toast the next morning.
My sourdough biscuits are flaky, buttery, and tall with tender layers, made with sourdough discard for a little extra flavor. They’re perfect alongside Thanksgiving dinner with butter and honey, and you can freeze the unbaked biscuits ahead and bake them straight from the freezer.
My sourdough apple cinnamon bread is moist and tender, loaded with juicy apple chunks and swirled with cinnamon sugar, with sourdough discard adding a little extra flavor. It’s perfect for Thanksgiving breakfast or dessert, and it makes a cozy homemade gift for family and friends.
My sourdough sandwich bread bakes up soft and fluffy with a tender crumb that slices perfectly every time, and it has just a hint of sourdough flavor that even picky eaters love. It’s my go-to loaf for school lunches, and it’s perfect for leftover turkey sandwiches and homemade Thanksgiving stuffing.
My soft sourdough dinner rolls are pillowy, buttery, and pull apart perfectly, made with milk and butter for a rich, tender bite. They’re a must on our Thanksgiving table, and you can shape them the night before and bake them fresh right before dinner.
My sourdough garlic knots are soft and chewy, tied into cute little knots and brushed with garlic butter, parmesan, and fresh parsley. They’re a fun, kid-friendly addition to your Thanksgiving bread basket and perfect for soaking up every last bit of gravy.
My sourdough olive and parmesan bread has a crackly golden crust and a chewy inside studded with briny olives and nutty parmesan in every slice. It’s a savory, impressive loaf for your Thanksgiving appetizer board or bread basket, and it’s amazing dipped in olive oil.
My sourdough whole wheat bread is soft, hearty, and slightly nutty, with a tender crumb that’s perfect for slicing. It’s a wholesome addition to your Thanksgiving bread basket and makes great sandwiches with leftover turkey, cranberry sauce, and stuffing.
This flaky sourdough pie crust uses discard for a buttery, tender crust with just a hint of tang. It’s perfect for pumpkin, apple, or pecan pie, and you can make it ahead and freeze it so Thanksgiving week is a little easier.
My sourdough pumpkin spice cookies are soft, chewy, and full of warm cinnamon, nutmeg, and ginger, with sourdough discard adding a little extra depth. They’re an easy Thanksgiving dessert that’s great for kids, and the dough freezes well so you can bake them ahead.
My brown butter sourdough chocolate chip cookies have crispy edges, chewy centers, and a rich, toffee-like flavor from the brown butter, with sourdough discard balancing out all that sweetness. They’re always a hit on the Thanksgiving dessert table, especially with the kids who aren’t into pie.
My sourdough brownies are rich, fudgy, and chocolatey with that crackly top everyone fights over, and the sourdough discard adds a little depth without tasting sour. They’re an easy Thanksgiving dessert for the chocolate lovers, and you can bake them a day or two ahead.
My sourdough chocolate cake is rich, moist, and deeply chocolatey, with sourdough discard keeping the crumb extra tender. Topped with creamy chocolate frosting, it’s a great dessert option for anyone who wants something besides pie, and you can bake the layers ahead and freeze them.
My sourdough coffee cake is soft and buttery with a cinnamon swirl in the middle and a thick, crumbly streusel topping, made with sourdough discard for extra flavor. It’s an easy make-ahead breakfast for Thanksgiving morning, so everyone has something cozy to snack on while the turkey cooks.
My sourdough bread pudding is rich and custardy on the inside with a golden, slightly crispy top, made with cubes of sourdough soaked in a cinnamon vanilla custard. It’s a cozy, comforting Thanksgiving dessert and a perfect way to use up leftover or day-old sourdough bread.
My sourdough pumpkin spice cake is moist and tender with warm cinnamon, nutmeg, and ginger, topped with a thick layer of cream cheese frosting. The sourdough discard adds extra depth, and it’s an easy Thanksgiving dessert you can bake a day ahead for anyone who’d rather have cake than pie.
My sourdough apple cake is soft, moist, and packed with tender apple chunks and warm cinnamon, with sourdough discard adding a little extra flavor. It’s a simple, cozy Thanksgiving dessert that’s just as good with a scoop of vanilla ice cream as it is with your morning coffee the next day.
My sourdough apple fritters are crispy on the outside and soft inside, loaded with chunks of cinnamon apples and dipped in a sweet vanilla glaze. Made with sourdough discard, they’re a fun Thanksgiving morning treat that tastes just like your favorite bakery or orchard fritters.
My sourdough brookies are the best of both worlds, with a layer of fudgy brownie and chewy chocolate chip cookie baked together in one pan. Made with sourdough discard, they’re an easy, crowd-pleasing Thanksgiving dessert that the kids will go crazy for, and they can be baked a day or two ahead.
