Sourdough Discard Onion Rings | No Restaurant Needed
There’s just something about a good onion ring that’s hard to beat. I’ve always loved them—golden brown, crispy, and the perfect mix of sweet and savory. Back when we lived in the city, we had no shortage of restaurants serving them up hot and crunchy. But now, out here on the homestead, when the craving hits, I turn to my own kitchen—and these sourdough discard onion rings have become one of my favorite ways to use up leftover sourdough starter and bring that same satisfying crunch to the table.
After our move to rural Tennessee, I quickly realized that those kinds of comfort food cravings would have to be met at home. The restaurant options here are few and far between, and while that might have been frustrating at first, I wouldn’t trade this life for anything. The slower pace, fresh air, space to garden, and room for our kids to roam make up for any takeout we left behind.
Over the years, I’ve recreated many of the meals I used to order out, and these sourdough discard onion rings are one of my favorites. Whether you’re working with leftover sourdough starter or just craving something crispy from the fryer, this recipe brings restaurant-quality comfort food to your own kitchen—no deep fryer or takeout needed.
The best sauce in my personal opinion to complement these onion rings is my quick and easy Honey Mustard Sauce. It comes together in under 5 minutes with under 10 ingredients and is hands down the way to enjoy this appetizer.
Why You’ll Love This Recipe
- Light and crisp texture thanks to sparkling water and baking powder
- Great way to use up sourdough starter discard
- Made with pantry basics and no seed oils
- Easy to fry in a Dutch oven, deep fryer, or even an air fryer
- Made for dipping—perfect with honey mustard or ranch
- Delicious in both small batch or double for a crowd
Spice Add-Ins to Make It Your Own
While the base batter is flavorful all on its own, I love giving it a little extra something with spices from the pantry. My go-to is smoked paprika—it adds a cozy warmth that balances perfectly with the tang from the sourdough. But the flour mixture takes well to all sorts of flavors.
Try adding:
- Garlic powder – savory, dependable, and enhances the sourdough
- Onion powder – for an extra boost of onion flavor
- Black pepper – a subtle bite that keeps it balanced
- Cayenne or chili powder – if you like a little heat
- Dried thyme or oregano – herbal notes that pair beautifully with ranch
- Ground mustard – a touch of zip
Mix spices directly into your batter before dipping the rings. I usually start with ½ teaspoon of each, and adjust from there.
Ingredient Notes
When it comes to onions, you’ve got options. I typically reach for sweet onions because they fry up beautifully and offer that classic flavor we all love. But yellow onions are just as good, especially if that’s what you’ve already got in the pantry. You can even use white onions or red onion slices for a different spin—they each bring a little something unique in taste and color. Whatever you do, just make sure they’re STRONG, because I feel like they lose a bit of their bite while frying.
And about that frying oil:
You’ll want something with a high smoke point. I skip seed oils in my kitchen, so I usually go with refined coconut oil, avocado oil, tallow or lard. All work well and can handle the heat of hot oil without turning bitter or smoking too soon.
The Perfect Pairings
These sourdough onion rings were made for dipping. I love serving them with my homemade honey mustard dressing, which hits that perfect balance of tangy and sweet. It clings to the crispy edges in all the best ways. My homestead ranch dressing is another favorite—cool, creamy, and full of fresh herb flavor.
You could also serve them with a spicy ketchup, garlic aioli, or any dip you’d normally pair with fries.
Rave Reviews
My bachelor brother—who conveniently doesn’t live too far away—has a knack for showing up right when I’m photographing recipes for the blog. Funny how that works, right? He grabbed a plate of these onion rings and after just a few bites (dunked in the honey mustard, of course), I must’ve said out loud at least ten times, “Dang, these are so good!” Pretty sure he ate a whole union unto himself.
FAQ
Can I make these in the air fryer?
Yes! While they won’t be quite as crispy as traditional frying, they still turn out delicious. Lightly spray the rings with oil and cook at 400°F, flipping halfway through until golden.
Which onions work best for this recipe?
Sweet onions are ideal for their mild flavor, but yellow, white, or red onion all work depending on your preference.
What if I don’t have a deep fryer?
You can use a Dutch oven or heavy-bottomed pot on the stove. Just keep an eye on the temperature of your hot oil to prevent burning.
Can I make a small batch?
Absolutely. Just halve the ingredients if you’re making these for 1–2 people.
Sourdough Discard Onion Rings Recipe
Sourdough Discard Onion Rings
Ingredients
- 1 –2 large yellow onions sliced into ¼-inch rings
- 1 cup sourdough discard
- 1 cup sparkling water
- 2 1/2 teaspoons baking powder
- 1 cup all-purpose flour
- 2 teaspoons salt
- 10 –11 cups high-heat frying oil preferably coconut oil, tallow, or lard.
Instructions
- Peel and slice large onions into rings. Separate and set aside.
- In a large bowl, whisk together sourdough starter discard, sparkling water, baking powder, flour, and salt until smooth.
- Heat hot oil in a Dutch oven or deep fryer to 350–375°F.
- Dip onion rings into the flour mixture, shake off excess, and fry in small batches until golden brown, about 2–3 minutes per side.
- Remove with a slotted spoon and let drain on a paper towel-lined plate or wire rack.
- Serve warm with honey mustard or ranch dressing.
Storage + Reheating Tips
These onion rings are best fresh, but leftovers can be saved and reheated nicely. Store in an airtight container in the fridge for up to three days. To re-crisp, pop them in a 375°F oven or use your air fryer for a few minutes. Avoid microwaving—they’ll go soggy.
If you’d like to freeze them, lay cooked rings on a baking sheet and freeze individually before transferring to a container or freezer bag. Reheat from frozen in the oven or air fryer.
Closing Thoughts from the Homestead
Even though our nearest diner is now over 30 miles away, I wouldn’t change a thing. Making food from scratch has taught me more than I ever expected—not just about ingredients, but about slowing down, savoring the process, and finding joy in feeding my family well.
If you try these sourdough discard onion rings, I’d love to hear how they turned out. Leave a comment below or tag me over on Instagram. And if you’re in the mood for more cozy recipes, don’t miss my
Meet Eryn
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
