Baked Sourdough Donuts Recipe

Baked Sourdough Donuts Recipe

Sourdough Doughnuts

My kids had never ever had donuts for breakfast up until recently.  Since I have started making sourdough donuts (I still like to spell it doughnuts, so I may oscillate spellings, forgive me:), I surprised the kids one day with sourdough donuts for breakfast, and they thought it was the coolest thing since peanut butter.  What a treat!

So this is a healthier baked doughnut for you that should be easier to digest since it’s made of sourdough (because of the pre-soaking process).  I was inspired by the Peas & Thank You Secret Sourdough Donuts.  I did tweak the recipe so I wasn’t using so much sourdough start because they were so sour, and I don’t like using a lot of starter.  We like sour, but I thought if I used a less sourdough start and more whole wheat flour and water, I could come up with something similar.

Sourdough Doughnut, Vegan opt.

When we were on our 13th wedding anniversary trip in downtown Seattle, we stop at a Ross, and I picked up this cute Mini Donut Pan. Since my pan is so small, you may have to bake your doughnuts longer than I need.  I love this little pan though.  I ate five donuts right out of the oven and didn’t feel that guilty for eating them since they were so small, sourdough, and baked:).

Decorated Sourdough Donut Recipe

The Verdict: We love, love, love the sourdough doughnuts and love to share them too!  I like to make the dough and bake a little of it throughout the week, so we can have fresh doughnuts several times in a week.

Mini Sourdough Doughnuts Recipe

**Update**10/24/12 I just made these with organic coconut oil, and substituted the egg for 1 T ground flax seed mixed with 3 T water.  I am totally using coconut oil again!!  The taste was so much sweeter!  I don’t mind using olive oil to bake with, but I am in LOVE with the coconut oil in this recipe.  I don’t taste the coconut oil in them.  They are just sweeter to me!  I was afraid the coconut oil would harden up after being mixed in and left on my counter for hours.  I only had one visible small chunk of coconut oil.  I substituted the egg for flax seed because I am egg free for 3 weeks, and may be 3 months.  Post for another time.

Sourdough Donuts The dough is also great as doughnut holes.

Sourdough Donuts I found some great naturally colored sprinkles called Sprinkelz that my family all sure likes, if you are interested in using sprinkles without artificial ingredients.

Baked Sourdough Donuts Recipe

Baked Sourdough Donuts Recipe


  • Day 1 (the night before):
  • 1/2 cup sourdough starter (go here to learn how to easily make a starter, just 2 ingredients!)
  • 1/3 cup maple syrup (for vegan) or honey
  • 1/3 water
  • 1 1/2 cup white whole wheat flour (I love Trader Joe's Brand)
  • 1 cup non-dairy (for vegan) or dairy milk (I've used almond milk and regular milk before)
  • 1/3 cup extra-virgin olive oil, or melted coconut oil
  • Day 2 (the day of baking):
  • 1 cage free egg (or 1 T ground flax seed mixed with 3 T water for vegan)
  • 2 t baking powder
  • 1 t vanilla extract
  • 1/2 t salt
  • 3/4 t freshly grated nutmeg, optional
  • 1/2 t cinnamon, optional


  1. The night before you bake the donuts, combine starter, maple syrup or honey, water, flour, milk and olive oil in a bowl, mixing well.
  2. Cover with plastic wrap, and leave the batter out at room temperature overnight. You can leave it out up to 24 hours.
  3. Preheat oven to 375 degrees when you are ready bake.
  4. Mix in egg, salt, baking powder, nutmeg, cinnamon and vanilla to the sourdough batter. This works best with an electric mixer.
  5. Spoon batter into a greased donut pan, filling each mold 3/4 of the way. The batter may be a bit stretchy.
  6. Bake for 20-22 minutes in a standard pan or 9 minutes in a mini donut pan.
  7. Donuts are done when they are a golden brown.
  8. Top with your favorite glaze (recipe below), chocolate frosting, roll in cinnamon and organic sugar, or eat them plain. If you want to try making your own sprinkles, see Chocolate Covered Katie's recipe.
Doughnut Glaze


  • 1/2 cup organic powdered sugar (or take your regular organic sugar and blend it until it becomes powdered sugar)
  • 1 T milk (almond for vegan or dairy milk)


  1. Drizzle the milk into the organic powdered sugar.
  2. Mix until thoroughly blended, and use it as a topping.

Do you need other sourdough start ideas?

Sourdough Recipes




  1. says

    Hi, I’m Anne from Life on the Funny Farm (, and I’m visiting from the barn hop.

    What a great idea! Who over heard of HEALTHY doughnuts (looks like we both like the same spelling). Must try. Thanks for sharing!

    Anyway, it’s nice to “meet” you! Hope you can pop by my blog sometime to say hi…

  2. Laila says

    Can you use another oil in place of the olive oil in the starter recipe? I don’t enjoy the flavor and use coconut and hemp oils. Could one of those be subbed in? Would love to try these, and the crock pot bread!

    • says

      Hi Laila, I often substitute coconut oil in recipes. Although I haven’t tried coconut oil in this recipe, I think it would work. I will try it this week. I have never used hemp oils, so I don’t know about them. Thanks for visiting, Sonja

      • says

        I just made these with the coconut oil and I am not going to use the olive oil anymore. The donuts are so much sweeter with the coconut oil, and I don’t think they are “coconutty” at all.

  3. says

    Fantastic Recipes and the star of the show is certainly those Donuts, yummy!! Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen

  4. says

    These sound (and look) wonderful, Sonja! I can’t wait to try my hand at this much healthier and easier alternative to the standard donut! Now, I just need to get my hands on a donut pan. :) But I’m definitely pinning this one for later and sharing on my FB page. Thanks for linking up at TinyTipTuesday!

  5. Terri Betz says

    Hi! Thanks for this great recipe! I’ve tried Buttermilk Donuts and now I want to try these! Do you have a recipe for Sourdough Brownies? The ladies from church brought them to me when my 3rd child was born and I’ve lost it! They brought Elk Roast with roasted veggies, baked squash and those Sourdough Brownies! Thanks again!

    • says

      Hi Terri, I haven’t thought of doing Sourdough brownies before. I guess I’ll have to research that and try-what a great idea!

  6. says

    Yum! I can hardly wait to try these! We got pretty burned out on all things sourdough a year or so ago. I just got tired of always feeding and always baking, but we’ve finally begun to miss healthy bread so this may be just the motivation to re-start my starter! Thanks!

  7. says

    New follower from the Whole Foods Wednesday Link up! Loving all your sourdough starter recipes as I have been looking for some new ones to try! I look forward to following your blog!

    • Victoria
  8. says

    I made these tonight and they were delicious!!! Thank you for the great recipe. For some reason though mine didn’t rise though. I’m not sure what I did wrong but they were still yummy. I’ll have to try them again without my two year old distracting me while I’m measuring the ingredients.

    • says

      Hi Amy, Thanks for the update. Glad you enjoyed, and hope they work out better next time. I would let them rise in a warm place. Letting the dough rise in the oven with the light on ONLY will give it enough warmth to rise more. Thanks for visiting!

  9. Brielle says

    I made these for a second time, 1st time I was in a rush and used olive oil, they didnt turn out too well, didn’t cook in the middle so i had burnt on the outside gooey inside and were a bit too sour. This time I used coconut oil and they taste delicious but just like the 1st time they won’t cook on the inside. They are nice and fluffy and taste great but gooey in the middle :( I’m making them as donut holes since I don’t have a donut pan, and I am using a cake pop pan…any suggestions? How would I form them into donuts without the pan? The dough isn’t moldable enough…

    • says

      Hi Brielle. Can you bake them longer? Are they too brown? I would try to bake them longer. Glad you like the taste. I would only try to form them into donuts with a donut pan. Hope this helps!

  10. Cara says

    I made these in a mini muffin pan to be like donut holes… They imploded and got very wet inside without cooking through. I baked them for quite awhile. Any ideas?

    • says

      Hi Cara. I am so sorry to hear about the implosion! I have never had anything like that happen, and I have made these several times. I’m baffled. I don’t know have any idea, as I don’t think using a mini muffin pan would have any ill effects. I wish I could help more. I am sorry!

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