Sourdough Discard Funnel Cake Recipe: Homemade Funnel Cake

Making this sourdough discard funnel cake recipe is the perfect way to turn your leftover sourdough starter into a simple, nostalgic treat.

Sourdough discard doesn’t have to be reserved just for sourdough bread!

Just like these sourdough discard funnel cakes don’t have to be reserved just for the state fair!

Use that delicious sourdough starter discard to make this easy recipe that kids of all ages will love while adding more to your variety of sourdough recipes .

It’s a delicious recipe with a unique twist, and easier than you’d think!

Sourdough Discard Funnel Cake Ingredients

• 1 1/2 cups all purpose flour (white flour is the best way to get the lightest, fluffiest funnel cakes)
• 2 Tablespoons cane sugar – you can also use white granulated sugar or brown sugar.
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup whole milk
• 1/2 cup unfed sourdough starter
• 2 eggs
• 1/2 teaspoon vanilla extract
• Lard or frying oil of choice (coconut oil, avocado oil, vegetable oil)
• Powdered sugar (for dusting)
• (optional: cinnamon sugar for dusting)

Helpful Tools

• A large measuring cup with a pour spout – you can also use a stand mixer if you have a bowl with a pour spout. If you don’t mind washing an extra dish, and don’t have a pour spout mixing bowl, you can make the batter in a stand mixer and transfer to a pour spout measuring cup.
• A whisk or stand mixer to mix the batter.
• A heavy bottomed pot or skillet – I used an 8″ cast iron skillet.
• Tongs or wire spider for flipping
• (optional) Candy thermometer for testing the temperature of the oil
• Paper towels – to absorb the oil from the freshly fried funnel cakes.
• A mesh strainer to sift powdered sugar over the funnel cakes.

Sourdough Discard Funnel Cake Instructions

In a large measuring cup with a pour spout (mine is a 5 cup measuring cup) combine flour, sugar, baking powder, and salt. Mix until combined.

Create a well in the middle of your flour mixture.

Add the rest of the ingredients (milk, sourdough starter, eggs, and vanilla extract).

Using a fork or whisk, begin to mix the wet ingredients in the center of the batter, gradually mixing the dry ingredients into the wet ingredients.

Mix until completely combined taking care to scrape the bottom of the measuring cup.

The desired consistency is like a thick pancake batter that can be poured in a thin stream into the hot oil.

Fill a medium sized, heavy-bottomed pan with 2-3″ of lard (or frying oil of your choice) and heat over medium heat until slightly smoking or shimmering. (A thermometer would read about 375°)

To test the heat of the skillet without a thermometer, flick a pinch of flour into the oil – if hot enough, it should immediately sizzle.

When the oil is preheated, pour a slow, thin stream of batter from the measuring cup of batter over the hot oil using a criss-crossing motion, creating the web of your funnel cake.

Fry for about 90 seconds before flipping using tongs or a wire spider. Fry another 60-90 seconds on the second side, or until golden brown.

Remove to a plate lined with a paper towel and immediately dust with powdered sugar and (optional) cinnamon or cinnamon sugar.

Repeat the cooking instructions with the remaining batter, but allow the oil to reheat for a few seconds between batches to ensure even cooking.

Serve warm and enjoy!

Additional Sourdough Discard Funnel Cake Toppings

• A drizzle of maple syrup or honey
• Fresh blueberries, strawberries, or fruit of your choice
• Homemade jam or preserves
• Homemade whipped cream

Can I Make these Sourdough Discard Funnel Cakes Without Sourdough Discard?

Yes!

While the wild yeast from the fermentation process of a sourdough starter adds a delicious bit of tangy flavor, and increases the depth of flavor in this recipe, I understand that not everyone uses sourdough in their kitchen.

To make this sourdough discard funnel cake recipe without sourdough discard, omit the discard and increase the flour from 1 1/2 cup to 2 cups. You will also need to increase the amount of milk a bit.

Depending on the type of flour you use and your elevation, the results may vary a bit.

I increased the milk from 1 cup to 1 1/4 cup without the discard and achieved the desired result.

The goal is to end up with a thick, pancake batter-like consistency that is pourable in a thin stream.

If you keep that in mind, you can continue to add milk until the desired texture is reached.

How to Store Leftover Funnel Cakes

Place uneaten funnel cakes into an airtight container or storage bag and remove as much air as possible without squishing the funnel cakes.

They are best stored in the refrigerator, and eaten within 3 days. However, they are just fine in the fridge for up to a week, but tend to get soggier after the 3 day window.

If you prefer to make just a few at a time to eat fresh, the batter can also be stored in an airtight container in the fridge for 5-7 days.

How to Reheat Funnel Cakes

The best way to revive your crispy funnel cake, reheat funnel cakes in the oven.

To reheat in the oven, preheat the oven to 450 degrees. Place the funnel cake directly on the rack of the oven and bake for 3 minutes.

An air fryer is also a great way to reheat funnel cakes.

To use an air fryer, preheat the air fryer to 350 degrees. Reheat the funnel cake for 3 minutes or until hot and crispy again.

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