Crispy Sourdough Cheese Waffles – Savory, Tangy & Perfectly Golden

Your New Favorite Reason to Get Out of Bed

Hey friends, Beau here! Let’s cut right to the chase: if you’ve ever looked at your jar of sourdough discard and thought, “There has to be more to life than another batch of discard crackers,” I have a life-changing proposition for you. Meet your new kitchen soulmate: Crispy Sourdough Cheese Waffles.

Imagine this: a waffle that’s not just a vehicle for maple syrup, but a star in its own right. A waffle that’s shatteringly crisp on the outside, thanks to a hot waffle iron working its magic. A waffle that’s tangy, soft, and chewy on the inside, with little rivers of melted sharp cheddar cheese and the fresh, mild bite of scallions running through every single square. This isn’t just breakfast; it’s a full-sensory experience that will have you doing a little happy dance right there by the counter.

These waffles are the ultimate kitchen hack. They come together in about five minutes flat, use ingredients you probably have on hand right now, and they are the most deliciously satisfying way to use up that sourdough starter you’ve been lovingly tending to (or, let’s be real, sometimes guiltily ignoring). They’re the perfect bridge between breakfast and dinner, and I’m so excited to share this recipe with you. So, let’s fire up that waffle iron and turn that discard into pure gold!

The Happy Accident That Started It All

I have to confess, this recipe was born from a beautiful, cheesy, carb-loaded mistake. It was a sleepy Sunday morning, and my sourdough starter, Frank (yes, I name my starters, don’t you?), was looking particularly peppy. I had about a cup of discard to use and a serious craving for something savory. My original plan was a simple sourdough pancake, but my trusty cast iron skillet was… let’s call it “well-seasoned” from the night before.

In a moment of pure, hungry inspiration, I glanced at the waffle iron, a wedding gift that was still in its “barely used” phase. I thought, “What if…?” I whipped up a quick batter, tossed in a handful of cheddar and some scallions I needed to use up, and crossed my fingers. The sound of that batter hitting the hot iron was promising. The smell that followed—tangy sourdough, toasting cheese, caramelizing scallions—was nothing short of divine. When that timer dinged, I pulled out a waffle so perfectly golden, so audibly crispy, I knew I’d stumbled onto something special. It was a happy accident that’s now a weekly ritual in the Collier household.

Gathering Your Savory All-Stars

This recipe is beautifully simple, and each ingredient plays a crucial role. Here’s what you’ll need to make about 4 glorious waffles.

• 1 cup sourdough discard – This is the star! Don’t worry about it being at peak activity. Thick, thin, fresh, or a few days old—it all works beautifully here, giving our waffles that signature tang and tender crumb.
• 1 large egg – Our binding agent. It adds structure and a bit of richness, helping to create that perfect contrast between a crispy exterior and a soft interior.
• ¼ cup milk (any kind) – This loosens the batter to the perfect, pourable consistency. I’ve used everything from whole milk to unsweetened almond milk with great success. Use what you love!
• 1 tbsp melted butter or olive oil – For flavor and to ensure our waffles don’t stick. Butter gives a classic, rich taste, while olive oil adds a subtle fruitiness. You can’t go wrong.
• ¾ cup shredded sharp cheddar cheese – The sharper, the better! That bold cheddar flavor stands up to the tangy sourdough. Pro tip: shred your own cheese from a block. Pre-shredded cheese is coated in anti-caking agents that can make it less melty.
• 2–3 scallions, thinly sliced – These provide little bursts of fresh, oniony flavor and a lovely pop of green color. Don’t skip ’em!
• ½ tsp baking powder – Our little secret weapon! It gives the waffles a tiny bit of lift, making them a little lighter and less dense than they’d be otherwise.
• Pinch of salt and black pepper – Essential for making all the flavors pop. Season your batter well!
• Optional: pinch of smoked paprika or garlic powder – This is where you can make it your own. A bit of smoked paprika adds a subtle, smoky depth, while garlic powder gives it a savory, umami kick.

Let’s Make Some Magic: Step-by-Step

Ready to see how this all comes together? It’s so easy, you’ll have it memorized after the first time. Let’s get cooking!

1. Preheat and Prep Your Waffle Iron. Get that iron heating up to a medium-high setting. I like to give the plates a very light spritz of cooking spray, even if they’re non-stick, just for extra insurance. A hot iron is the KEY to a crispy waffle, so don’t rush this step! Chef’s Hack: While it’s heating, I place a baking sheet in your oven and turn it to its lowest “warm” setting. This is your landing pad for finished waffles, keeping them warm and crisp while you cook the rest of the batch.
2. Whisk the Wet Team. In a medium-sized bowl, grab a whisk and combine your sourdough discard, egg, milk, and melted butter (or oil). Whisk it until it’s smooth and beautifully homogenous. Don’t be afraid to put a little arm into it! Chef’s Insight: If your discard is super thick, this is the time to loosen it up. A smooth batter now means an even-textured waffle later.
3. Fold in the Flavor Bomb. Now, switch to a spatula. Sprinkle in the baking powder, shredded cheddar, sliced scallions, salt, pepper, and any optional spices you’re using. Gently fold everything together until it’s just combined. Important Tip: A few streaks of unmixed ingredients are totally fine! Over-mixing can make the waffles tough. We’re going for a light, shaggy batter.
4. Cook to Golden Perfection. Ladle the appropriate amount of batter onto the center of your hot waffle iron. Close the lid and let it work its magic! Resist the urge to peek too early. These usually take about 4-5 minutes to become deeply golden brown and incredibly crisp. Chef’s Secret: You’ll know they’re done when the steam pouring out of the iron significantly slows down. That’s the sound of success!
5. Serve Immediately! Carefully remove the waffle with a fork or tongs and place it directly onto the warm baking sheet in your oven or, better yet, straight onto a waiting plate. These are best served piping hot, when the cheese is at its peak meltiness.

How to Serve These Savory Wonders

Okay, the waffles are ready. Now, the fun part: dressing them up! These cheesy sourdough waffles are the most versatile canvas.

The Classic Brunch: Top a waffle with a perfectly fried egg, its sunny-side-up yolk acting as the most luxurious, rich sauce you can imagine. Add a few slices of creamy avocado and a sprinkle of flaky sea salt. Absolute heaven.

The Cozy Comfort Bowl: Crumble a waffle over a bowl of steaming chili or a hearty stew instead of cornbread. The tangy, cheesy flavor is an incredible pairing.

The Simple & Satisfying Snack: Just a generous swipe of full-fat sour cream or cream cheese and an extra sprinkle of scallions is all you need. It’s the perfect quick lunch or after-school snack.

The “Brinner” Champion: Serve these alongside roasted chicken, sautéed greens, or even a simple salad for a dinner that will wow the whole family.

Make It Your Own: Recipe Variations

Once you’ve mastered the basic recipe, the world is your oyster! Here are a few of my favorite twists to keep things exciting.

• Jalapeño Cheddar: Add 1-2 tablespoons of finely diced fresh jalapeño (seeds removed for less heat) for a spicy kick that cuts through the richness.
• Everything Bagel Waffle: Stir 2 tablespoons of Everything Bagel seasoning into the batter. Serve with a schmear of cream cheese for the ultimate bagel-waffle hybrid.
• Bacon & Chive: Swap the scallions for fresh chives and fold in ½ cup of cooked, crumbled bacon. Because bacon makes everything better.
• Herb Garden Delight: Use a mix of fresh, soft herbs like dill, parsley, and chives for a wonderfully fragrant and elegant waffle.
• Dairy-Free & Gluten-Light: Use your favorite plant-based milk, vegan cheese shreds, and olive oil. Since we’re using sourdough, the recipe is naturally lower in gluten, making it a great option for those with mild sensitivities.

Beau’s Kitchen Notes & Stories

This recipe has become such a staple in my home that it’s evolved in fun ways. My wife, for instance, is convinced they are the ultimate “football food.” She’ll make a double batch on game day, we’ll cut them into strips, and serve them with a side of warm marinara sauce for dipping. They disappear in minutes!

I’ve also learned that the batter can be made the night before and stored in an airtight container in the fridge. The baking powder will lose a little oomph, so the waffles might be slightly less airy, but the flavor is even more developed. Just give it a stir in the morning and you’re good to go. It’s the ultimate “I-want-a-gourmet-breakfast-but-I’m-still-half-asleep” solution.

Your Questions, Answered!

I’ve gotten a lot of great questions about this recipe over on Instagram. Here are the most common ones to help you out!

• Q: My waffle is sticking to the iron! What did I do wrong?

  A: The two most common culprits are 1) the iron wasn’t hot enough, or 2) it needed a bit more grease. Always let your iron preheat fully and don’t be shy with that cooking spray or brush of oil between batches.

• Q: Can I make the batter ahead of time?

  A: Absolutely! As I mentioned, you can mix it up and keep it in the fridge for up to 24 hours. The texture might be a tad different, but the flavor will be fantastic.

• Q: My waffles aren’t getting crispy. Help!

  A: This is almost always a temperature issue. Crank that heat up! Also, make sure you’re not overfilling the iron, as that can steam the waffle instead of crisping it. And finally, let it cook long enough. Wait for the steam to nearly stop.

• Q: I don’t have a sourdough starter. Can I still make these?

  A: While you’ll miss the signature tang, you can make a quick substitute by mixing 1 cup of all-purpose flour with ½ cup of buttermilk or plain yogurt and ½ cup of water. Let it sit on the counter for a few hours before using. It won’t be identical, but it’ll still be a darn good cheese waffle!

Crispy Sourdough Cheese Waffles : Savory, Tangy & Perfectly Golden

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• Author: BeauCollier

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Description

Say goodbye to boring sourdough discard! These waffles are shatteringly crisp on the outside, soft and tangy on the inside, and packed with sharp cheddar and scallions. Perfect for breakfast, brunch, snacks, or even dinner (“brinner”).

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Ingredients

Scale 1x2x3x

• 1 cup sourdough discard (any thickness, fresh or a few days old)

• 1 large egg

• ¼ cup milk (dairy or non-dairy)

• 1 tbsp melted butter or olive oil

• ¾ cup shredded sharp cheddar cheese

• 2–3 scallions, thinly sliced

• ½ tsp baking powder

• Pinch of salt and black pepper

• Optional: pinch smoked paprika or garlic powder

Tips:

• For extra flavor, shred cheese from a block instead of pre-shredded.

• Jalapeño, herbs, or cooked bacon can be added for variations.

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Instructions

1. Preheat & Prep: Heat waffle iron to medium-high. Lightly grease with cooking spray or brush of oil. Optional: place a baking sheet in a warm oven to keep waffles crisp while cooking the rest.

2. Whisk Wet Ingredients: In a medium bowl, whisk together sourdough discard, egg, milk, and melted butter until smooth.

3. Fold in Flavor: Add baking powder, cheddar, scallions, salt, pepper, and any optional spices. Gently fold until just combined. A few streaks of flour/cheese are fine.

4. Cook Waffles: Ladle batter onto hot waffle iron, close lid, and cook 4–5 minutes until deep golden brown and crisp. Steam slowing down signals doneness.

5. Serve: Carefully remove waffles and serve immediately, or place on warm baking sheet while cooking the rest.

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Serving Ideas

• Classic Brunch: Top with a sunny-side-up egg and avocado slices.

• Cozy Comfort Bowl: Crumble over chili or stew instead of cornbread.

• Quick Snack: Add sour cream or cream cheese and extra scallions.

• Brinner: Serve with roasted chicken, sautéed greens, or a salad.

Notes

• Batter can be stored in the fridge up to 24 hours. Stir before cooking; waffles may be slightly less airy but extra flavorful.

Nutritional Information (Per Waffle, Approximate)

Here’s a rough breakdown of what you’re getting in one of these savory delights. Remember, this can vary based on the specific brands and types of ingredients you use!

• Calories: 250
• Protein: 10g
• Carbohydrates: 18g
• Fat: 15g

These waffles are a satisfying balance of protein from the egg and cheese, and energy from the carbohydrates in the sourdough. The fat content helps keep you full and carries all that amazing flavor. They’re a hearty, wholesome choice, especially when topped with a protein like an egg or served with a side of avocado for healthy fats.

Final Thoughts from My Kitchen to Yours

Friends, I truly believe that the best recipes are the ones that bring a little bit of joy and a whole lot of flavor into your everyday life. These Crispy Sourdough Cheese Waffles are exactly that. They’re a solution, a celebration, and a seriously delicious meal all rolled into one.

They’ve saved my lazy Sundays, impressed unexpected guests, and turned my sourdough discard from a chore into a cherished ingredient. I hope this recipe finds a special place in your kitchen, too. It’s simple, soulful, and deeply satisfying—everything we stand for here at Feastical.

Now, I’d love to hear from you! Did you add your own twist? Did your family go crazy for them? Tag me on social @Feastical with your creations! Now, if you’ll excuse me, my waffle iron is calling my name.

Happy cooking,
Beau

Your New Morning Superpower is Here!

Hey friends, Beau here from Feastical! Let’s be real for a second. How many of your mornings feel like a scene from a movie where everything is on fire and you’re just trying to remember where you left your keys, let alone eat a decent breakfast? I’ve been there more times than I’d like to admit, staring into the fridge, willing a delicious, nutritious breakfast to magically appear.

Well, consider this your magic wand. I’m so excited to share with you my ultimate recipe for Sourdough Savory Breakfast Muffins. These little guys are a total game-changer. They’re fluffy, packed with protein and hidden veggies, and have this incredible, subtle tang from sourdough discard that makes them irresistibly delicious. Think of them as the love child of a fluffy omelet and a savory muffin, perfectly portioned for your on-the-go life.

But the best part? They’re a hug in muffin form. They’re the solution to frantic mornings, the answer to “what’s for breakfast?”, and your secret weapon for using up that sourdough discard you’ve been nervously eyeing in the fridge. They’re meal-prep champions, freezing like a dream, and are guaranteed to make you feel like a certified kitchen rockstar with barely any effort. So, grab your favorite mixing bowl and let’s turn that sourdough discard into your new favorite breakfast!

The Happy Accident That Started It All

This recipe was born out of a beautiful, chaotic Sunday morning. My sourdough starter, “Bubbles,” was overflowing, and I had a fridge full of vegetable scraps from the week—a handful of spinach, half a bell pepper, the last few shreds of an onion. On the counter sat a bowl of eggs from a local farmer. I was about to make my usual scramble when it hit me: what if I combined it all?

I whisked the discard with the eggs, tossed in those lonely veggies and a generous handful of cheddar, and poured the whole lot into a muffin tin, crossing my fingers. Twenty minutes later, my kitchen smelled like a cozy bakery, and I pulled out these golden, puffy, savory muffins. The first bite was a revelation—warm, cheesy, satisfying, and with that distinct sourdough tang that makes everything taste more complex. I knew instantly this wasn’t just a way to use up leftovers; it was a recipe worth sharing. It was a reminder that the best dishes often come from a place of resourcefulness and a little bit of kitchen courage.

Gathering Your Flavor Crew

Here’s the lineup for your new breakfast besties. The beauty of this recipe is its flexibility, so don’t be afraid to get creative with what you have on hand!

• 4 large eggs: Our superstar protein source and the binder that holds everything together. They create that wonderful, fluffy texture. For a richer flavor, I love using pasture-raised eggs when I can find them.
• ¾ cup sourdough discard (unfed): Don’t toss it, use it! This is the secret weapon, adding a delightful tang and tender crumb while helping us reduce food waste. If your discard is super thick, just give it a stir before measuring.
• ½ cup shredded cheese: Hello, melty goodness! I’m a classic sharp cheddar guy, but mozzarella is fantastic for that stretchy pull, and crumbled feta adds a brilliant salty punch. Use what you love!
• ½ cup chopped vegetables: This is where you can truly make it your own. I’m using a mix of spinach, bell pepper, and onion. Chef’s Insight: If you’re using watery veggies like mushrooms or zucchini, give them a quick sauté first to drive off excess moisture. This prevents soggy muffins!
• ¼ cup milk (dairy or non-dairy): This adds a touch of creaminess and helps loosen the batter. Any milk you have works perfectly—whole milk, almond, oat, you name it.
• Salt and pepper, to taste: The essential flavor boosters. Don’t be shy! I like a good crack of black pepper in mine.
• Optional: ½ cup cooked turkey sausage or crumbled bacon: Want to level up the protein and flavor even more? This is your move. Just make sure any meat is fully cooked and cooled before adding it to the mix.

Let’s Get Baking! Your Foolproof Guide

Ready to see some kitchen magic happen? Follow these steps, and you’ll have a dozen perfect muffins in no time. I’ve packed each step with my favorite little hacks to ensure your success.

1. Preheat and Prep: Fire up your oven to 375°F (190°C). While it’s warming up, generously grease a 12-cup muffin tin with butter, cooking spray, or line it with parchment paper liners. Chef’s Hack: A quick spritz of oil prevents any sticking and makes cleanup a dream. Trust me on this one!
2. The Whisking Waltz: In a large mixing bowl, crack in your eggs. Give them a vigorous whisk until they’re pale yellow and a little frothy. This incorporates air, which is key for a light texture. Now, add in your sourdough discard, milk, and a good pinch of salt and pepper. Whisk it all together until it’s beautifully smooth. Don’t worry if it looks a little lumpy from the discard—that’s totally normal and will bake out perfectly.
3. The Flavor Fold-In: Here comes the fun part! Add your chopped veggies, shredded cheese, and any optional cooked meat to the bowl. Now, grab a spatula and gently fold everything together. Chef’s Tip: The key word is “fold.” We’re not beating the mixture; we’re gently incorporating the ingredients to keep that air we just whisked in. This ensures our muffins stay tall and fluffy, not dense.
4. The Perfect Pour: Using a ladle, measuring cup, or even a large cookie scoop, divide the batter evenly among the 12 muffin cups. Aim to fill each one about ¾ of the way full. This gives them just enough room to rise and create that beautiful muffin top without spilling over.
5. Bake to Golden Perfection: Carefully slide the muffin tin into your preheated oven and set your timer for 18-22 minutes. You’ll know they’re done when the tops are firm to the touch, the edges are just starting to pull away from the sides of the tin, and they have a lovely light golden-brown color. Chef’s Test: For absolute certainty, you can insert a toothpick into the center of a muffin. If it comes out clean, you’re golden!
6. The All-Important Cool Down: This might be the hardest step—waiting! Let the muffins cool in the tin for at least 5-10 minutes before you try to remove them. This allows them to set and firm up, so they don’t fall apart when you take them out. Then, transfer them to a wire rack to cool completely if you’re meal prepping.

How to Serve Up These Savory Gems

Okay, you’ve pulled a tray of gorgeous, golden muffins from the oven. Now what? The possibilities are endless!

For the ultimate cozy breakfast at home, serve two muffins warm, maybe with a little dollop of Greek yogurt or sour cream and a sprinkle of fresh chives on top. They pair amazingly with a simple side salad for a super satisfying brunch or light lunch.

For the ultimate on-the-go experience, just let them cool completely, then wrap each one individually in parchment paper or pop them in a reusable container. They are the perfect passenger for your commute, a lifesaver during back-to-back morning meetings, or the ideal pre-workout fuel tucked into your gym bag. Grab one and a piece of fruit, and you have a complete, balanced breakfast in your hand.

Make It Your Own: Endless Flavor Twists!

This recipe is your canvas—feel free to paint with your favorite flavors! Here are a few of my favorite variations to get those creative juices flowing.

• The “Everything Bagel” Twist: Swap the cheddar for Swiss cheese and fold in 2 tablespoons of everything bagel seasoning. It’s a flavor explosion in every bite!
• Sun-Dried Tomato & Feta Delight: Use crumbled feta cheese and add in ¼ cup of chopped sun-dried tomatoes (the ones packed in oil, drained) and a tablespoon of chopped fresh basil or oregano.
• Southwest Fiesta: Add a kick! Use a Mexican-blend cheese, fold in a handful of canned (drained) green chiles or a few tablespoons of diced jalapeño, and a sprinkle of cumin and chili powder.
• Dairy-Free & Still Delicious: No problem! Use your favorite non-dairy milk and swap the cheese for a dairy-free alternative. Nutritional yeast (about 2 tablespoons) can also be added for a cheesy flavor boost.
• Leafy Green Power-Up: Instead of spinach, try finely chopped kale or Swiss chard. Just remember to remove the tough stems first for the best texture.

Beau’s Kitchen Corner: A Few Parting Thoughts

Over the months, this recipe has become a staple in my kitchen, and it’s evolved in so many fun ways. I once made a batch for a friend who was convinced she didn’t like sourdough, and she devoured three before asking for the recipe! It just goes to show that the tang is subtle and works in perfect harmony with the other flavors.

My biggest lesson learned? Don’t overmix the batter! I got a little overzealous once and ended up with muffins that were a bit tough. A gentle fold is all you need. Also, feel free to play with the veggie-to-batter ratio. If you want a super-veggie-packed muffin, you can gently increase the veggies by another ¼ cup without issue. These muffins are forgiving and friendly, just like we are here at Feastical!

Your Questions, Answered!

I’ve gotten a lot of awesome questions about these muffins over time. Here are the answers to the most common ones.

Q: My muffins turned out a bit watery. What happened?
A: This is almost always due to excess moisture from the vegetables. Next time, be sure to sauté veggies like mushrooms, zucchini, and even onions before adding them to the batter. For spinach, you can wilt it in a pan and squeeze out any extra liquid with a paper towel.

Q: Can I make these without sourdough discard?
A: Absolutely! If you don’t have a sourdough starter, you can substitute with ¾ cup of all-purpose flour mixed with ¼ cup of buttermilk or plain yogurt. The texture will be slightly different, but they’ll still be delicious!

Q: How long do these last, and what’s the best way to freeze them?
A: They’ll stay fresh in an airtight container in the fridge for up to 5 days. For freezing, let them cool completely, then place them in a single layer on a baking sheet to “flash freeze” for an hour before transferring to a freezer bag. This prevents them from sticking together. They’ll keep for up to 3 months. To reheat, just pop a frozen muffin in the microwave for 60-90 seconds or warm it in a 350°F oven for 10-15 minutes.

Q: My muffins stuck to the pan! Any tips?
A> Oh, we’ve all been there! For next time, make sure you’re greasing the pan thoroughly, even if you’re using non-stick. I’m a big fan of parchment paper liners for guaranteed no-stick success.

Sourdough Savory Breakfast Muffins : High-Protein, Veggie-Packed & On-the-Go

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• Author: BeauCollier

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Description

These muffins are a game-changer for hectic mornings! Fluffy, packed with protein, hidden veggies, and a subtle tang from sourdough discard, they’re perfect for grab-and-go breakfasts, meal prep, or even a light lunch. Think of them as a cross between a savory omelet and a muffin—portable, satisfying, and endlessly customizable.

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Ingredients

Scale 1x2x3x

Muffin Base:

• 4 large eggs

• ¾ cup sourdough discard (unfed, stirred if thick)

• ¼ cup milk (dairy or non-dairy)

• ½ cup shredded cheese (cheddar, mozzarella, feta, or your favorite)

• ½ cup chopped vegetables (spinach, bell pepper, onion, etc.)

• Salt and pepper, to taste

• Optional: ½ cup cooked meat (turkey sausage, bacon, or ham), cooled

Tips:

• For watery veggies like mushrooms or zucchini, sauté first to remove excess moisture.

• Cheese and meat can be swapped based on preference.

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Instructions

1. Preheat & prep: Oven to 375°F (190°C). Grease a 12-cup muffin tin or line with parchment liners.

2. Mix wet ingredients: In a large bowl, whisk eggs, sourdough discard, milk, salt, and pepper until smooth and slightly frothy.

3. Fold in flavor: Gently fold in vegetables, cheese, and optional meat, keeping the mixture light and airy.

4. Portion into tins: Divide batter evenly into muffin cups, filling about ¾ full.

5. Bake: 18–22 minutes, until tops are firm, golden, and slightly pulling away from the edges. Toothpick inserted in the center should come out clean.

6. Cool: Let muffins sit in the tin 5–10 minutes, then transfer to a wire rack. Cool completely if freezing.

Notes

• Fridge: Up to 5 days in an airtight container.

• Freezer: Cool completely, flash freeze 1 hour on a tray, then transfer to freezer bag. Keeps up to 3 months.

• Reheat: Microwave 60–90 sec or oven 10–15 min at 350°F.

Fueling Your Day (The Nitty-Gritty)

Now, let’s talk about what’s powering you through your morning! Please note, this is an approximate calculation and can vary based on the specific ingredients and brands you use.

Nutrition Information (per muffin, approx.):

• Calories: 120
• Protein: 9g
• Fat: 7g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g
• Sodium: 180mg

As you can see, these muffins are a fantastic source of high-quality protein from the eggs and (if used) meat, which helps keep you full and satisfied all morning long. The carbs are low and come from the veggies and a small amount from the sourdough discard, making them a great option for those watching their carbohydrate intake. They’re a truly balanced bite!

Final Thoughts

And there you have it, my friends! Your guide to conquering busy mornings with a homemade, feel-good breakfast that tastes as good as it makes you feel. These Sourdough Savory Breakfast Muffins are more than just a recipe; they’re a little act of self-care, a way to use what you have, and a delicious promise of a good day ahead.

I hope this recipe brings as much joy and convenience to your kitchen as it has to mine. If you make them (and I really hope you do!), I’d love to see your creations! Tag me @Feastical on social media so I can share in your breakfast victory.

Now, go forth and bake! And remember, around here, food should always feel like a warm hug.

With a full heart and a happy plate,
Beau

Your New Favorite Morning Ritual is Here

Hey friends, Beau here! Let’s be real for a second. Mornings can be… a lot. The alarm blares, the to-do list screams, and somehow, you’re supposed to fuel up with something that’s both delicious and good for you. Too often, that “breakfast” becomes a sad, rushed granola bar from the back of the pantry or, let’s be honest, a handful of whatever you can grab while running out the door.

I’ve been there more times than I care to admit. But I’m a firm believer that a great morning starts with a great bite. You deserve something that feels like a treat but fuels your body like a champion. Something you can make once and have ready to go all week long. Enter the hero we all need: Sourdough Blueberry Breakfast Bars.

Now, if the word “sourdough” makes you think of a crusty, artisanal loaf, hang with me! We’re using sourdough *discard*—that unfed starter you’d normally toss during feedings. This is your secret weapon for adding a subtle tang, incredible moisture, and a brilliant way to reduce food waste. We’re mixing it with hearty, wholesome oats, a gentle touch of honey, and bursts of juicy blueberries. The whole thing gets crowned with a buttery, golden crumble topping that will make your kitchen smell like a cozy café.

These bars are soft, slightly chewy, and packed with real-food energy. They’re the perfect bridge between a decadent dessert and a nourishing breakfast. So, let’s ditch the morning scramble and bake up a batch of pure, grab-and-go joy. Your future self (and your taste buds) will thank you.

A Blueberry-Stained Memory

This recipe takes me right back to my grandma’s sun-drenched kitchen in July. She had these wild blueberry bushes at the edge of her property, and every summer, she’d recruit my siblings and me for the “great blueberry hunt.” We’d come back with more berries in our bellies and on our shirts than in our baskets, our fingers stained a purplish-blue.

Her version was a simple, cake-like blueberry buckle, and the smell of it baking is a core memory for me. It was the taste of summer vacation, of accomplishment, of family gathered around the table. I’ve tinkered with her basic formula for years, wanting to create something that captured that same soul-warming essence but was sturdy enough for our modern, on-the-go lives. Adding the oats and the sourdough discard was my “aha!” moment. It gave her classic flavor a wholesome, tangy twist and a satisfying texture that can handle being tossed in a lunchbox. Every time I bake these, I get a little wave of that July sunshine and a whole lot of gratitude.

Gathering Your Blueberry Bar Squad

Here’s the dream team of ingredients that’s going to make magic happen. I love this list because it’s mostly pantry staples, and it’s super flexible. Let’s break it down.

For the Base + Filling (Makes 9 generous bars):

• 1 cup rolled oats: These are our foundation, providing heartiness and fiber. Don’t use instant oats here—we want the texture of old-fashioned rolled oats to hold up. (Chef’s Insight: Toasting your oats in a dry pan for a few minutes before using them can add a wonderful nutty depth!)
• ¾ cup whole-wheat or all-purpose flour: Whole-wheat adds a nutty, robust flavor, while all-purpose keeps things light and tender. I often use half and half for the perfect balance.
• ½ cup sourdough discard: The star of the show! This adds a lovely tang, makes the bars incredibly moist, and gives you a brilliant way to use that discard. It can be straight from the fridge, active, or inactive—it all works beautifully.
• 1 egg: Our binder, bringing everything together and adding structure.
• ¼ cup honey or maple syrup: Our natural sweetener. I love the floral notes of honey with blueberries, but maple syrup gives a rich, caramel-like flavor that’s equally amazing. (Substitution Tip: Agave nectar works well, too!)
• ¼ cup melted coconut oil or butter: For richness and moisture. Butter gives a classic, comforting flavor, while coconut oil keeps it dairy-free and adds a subtle tropical note.
• 1 tsp vanilla extract: The flavor enhancer. It rounds out all the other ingredients and makes the whole kitchen smell divine.
• 1 tsp baking powder: Our leavening agent, giving the bars a little lift so they’re not too dense.
• 1 cup fresh or frozen blueberries: No need to thaw frozen ones! They distribute their juices beautifully as they bake. Fresh are fantastic when in season.
• Pinch of salt: Crucial for balancing the sweetness and making all the flavors pop. Don’t skip it!

For the Irresistible Crumble Topping:

• ¼ cup rolled oats: More texture for that perfect crunch.
• 2 tbsp flour: Helps bind the crumble just enough.
• 2 tbsp coconut sugar or brown sugar: I love the deep, caramel flavor of coconut sugar, but classic brown sugar is a winner every time.
• 2 tbsp butter or coconut oil: Cold is best here! You’ll use your fingers to work it in, creating those perfect, pebbly crumbs we all love.

Let’s Build These Beautiful Bars!

Ready for the fun part? This is where we turn that bowl of ingredients into your new breakfast obsession. It’s a simple process, but I’ve got a few chef hacks along the way to make it foolproof.

1. Preheat and Prep. Fire up your oven to 350°F (175°C). Take an 8×8-inch baking pan and line it with parchment paper, leaving a little overhang on two sides. (Chef Hack: This little “sling” is your best friend! It lets you lift the entire slab of bars out of the pan once they’re cool, making for super clean, easy slicing.) Lightly grease the exposed parts of the pan.
2. Mix the Dry Team. In a medium-sized bowl, whisk together your 1 cup of oats, ¾ cup of flour, 1 teaspoon of baking powder, and that all-important pinch of salt. Giving these a good whisk ensures the baking powder is evenly distributed, so you don’t get any bitter pockets.
3. Whisk the Wet Team. In a larger bowl, crack in your egg and give it a quick whisk. Now, add the ½ cup of sourdough discard, ¼ cup of honey (pro tip: lightly grease your measuring cup first—the honey will slide right out!), ¼ cup of melted (but slightly cooled) coconut oil or butter, and 1 teaspoon of vanilla. Whisk it all until it’s smooth and beautifully combined.
4. The Big Merge. Pour your dry ingredient mixture into the wet ingredients. Grab a spatula and gently fold everything together. (Chef’s Note: Don’t overmix! We just want the flour hydrated. A few streaks are totally fine. Overmixing can make the bars tough.)
5. Berry Bliss. Now, gently fold in your 1 cup of blueberries. If you’re using frozen, your batter might turn a little purple—that’s just the berry juice getting excited, and it’s totally okay! It makes for a gorgeous, marbled effect.
6. Pan and Smooth. Scrape the batter into your prepared pan. It will be thick, which is perfect. Use your spatula or lightly wet fingers to press it into an even, compact layer.
7. Create the Crumble. In that same (now empty) dry-ingredient bowl, mix the ¼ cup oats, 2 tbsp flour, and 2 tbsp sugar for the topping. Add the 2 tbsp of cold butter or coconut oil. Now, get in there with your fingertips! Pinch and rub the mixture together until it forms clumps and crumbles. Sprinkle this gloriousness evenly over the batter.
8. Bake to Golden Perfection. Slide the pan into your preheated oven and bake for 25-30 minutes. You’re looking for golden edges, a set center that springs back lightly when touched, and a topping that’s nicely toasted. A toothpick inserted near the center should come out with a few moist crumbs, but not wet batter.
9. The Most Important Step: Patience! I know, the smell is intoxicating and you want to dive right in. But you MUST let the pan cool completely on a wire rack before you even think about slicing. This is non-negotiable for bars that hold their shape. I usually let mine cool for a good 1-2 hours. It’s the perfect time to do the dishes and dream about your first bite.

How to Serve & Savor

Alright, they’re baked, they’re cooled, they’re sliced into perfect, portable squares. Now what? The beauty of these bars is their versatility.

For the ultimate breakfast experience, I love serving one slightly warmed up with a little pat of butter melting on top and a dollop of Greek yogurt on the side. The contrast of the warm, tangy bar with the cool, creamy yogurt is just *chef’s kiss*.

They are the undisputed champion of the lunchbox. Tuck one next to a hard-boiled egg or a cheese stick for a balanced, satisfying lunch. They also make for the perfect mid-afternoon pick-me-up with a cup of coffee or tea. The oats provide lasting energy, and the blueberries give you a sweet, antioxidant-rich boost to power through that 3 PM slump.

And let’s not forget dessert! Serve a bar à la mode with a scoop of vanilla bean ice cream. Trust me on this one. The warm bar, cold ice cream, and tangy blueberries create a symphony in your mouth.

Make It Your Own: Delicious Twists & Swaps

Once you’ve mastered the classic blueberry, the fun really begins. This recipe is a fantastic canvas for your culinary creativity. Here are a few of my favorite variations:

• Mixed Berry Bonanza: Swap the blueberries for a mix of raspberries, blackberries, and chopped strawberries. The triple-berry threat is a total win.
• Lemon-Zested Sunshine: Add the zest of one lemon to the wet ingredients. The bright, citrusy pop cuts through the richness and makes the blueberry flavor sing even louder.
• Apple Cinnamon Spice: Replace the blueberries with 1 cup of finely chopped apples (no need to peel) and add 1 teaspoon of cinnamon to the dry ingredients. It’s like a portable apple crisp for breakfast.
• Chocolate Chip Indulgence: For a more treat-like bar, fold in ½ cup of dark or semi-sweet chocolate chips instead of (or with!) the blueberries. Because sometimes, you just need chocolate for breakfast.
• Nutty & Seedy Crunch: Add ¼ cup of chopped walnuts, pecans, or sunflower seeds to the batter for an extra layer of texture and healthy fats.

A Few Extra Crumbs from My Kitchen

This recipe has become a staple in my home, and it’s evolved in some fun ways. The first time I made it, I was so impatient that I sliced into it while it was still warm. It was a delicious, blueberry-scented mess—more of a cobbler spooned from a pan than a bar! Lesson learned. Patience is a key ingredient.

I also love playing with the flour blend. Sometimes I use spelt flour for an earthier flavor, or even a gluten-free 1:1 blend with great success. And don’t be afraid if your batter seems thick—that’s exactly what we want. A thin batter would mean a soggy bar, and nobody wants that. A thick batter bakes up into that perfect, soft-yet-sturdy texture we’re after.

Your Blueberry Bar Questions, Answered!

I’ve gotten a lot of questions about this recipe over time, so I’ve gathered the most common ones here to help you bake with confidence.

Q: My bars are too crumbly and fall apart. What happened?
A: The number one culprit is slicing too soon! Letting them cool completely is essential for them to set. If you did that and they’re still crumbly, you might need a touch more binder. Try adding one more tablespoon of sourdough discard or a splash of milk to the batter next time.

Q: Can I make these without sourdough discard?
A: Absolutely! The sourdough adds tang and moisture, but you can simply omit it. To make up for the lost liquid, add ¼ cup of Greek yogurt, applesauce, or even buttermilk. The texture and flavor will be slightly different, but still delicious.

Q: Can I use all-purpose flour if I don’t have whole wheat?
A> Of course! This recipe is very forgiving with flour. Using all all-purpose flour will give you a slightly lighter, more tender bar. It works perfectly.

Q: How should I store these, and do they freeze well?
A: Store cooled bars in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. They freeze like a dream! Wrap individual bars tightly in plastic wrap and place them in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or pop them in the microwave for a quick warm-up.

Sourdough Blueberry Breakfast Bars : Oat-Packed, Naturally Sweet & Perfect for Mornings

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• Author: BeauCollier

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Description

Meet your new morning hero! These bars combine the tangy flavor of sourdough discard with hearty oats, juicy blueberries, and a buttery crumble topping. Soft yet sturdy, they’re perfect for breakfast, lunchboxes, or an afternoon pick-me-up. Plus, they’re a clever way to use that sourdough discard you’d normally toss.

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Ingredients

Scale 1x2x3x

For the Base + Filling:

• 1 cup rolled oats (old-fashioned, not instant)

• ¾ cup whole-wheat or all-purpose flour

• ½ cup sourdough discard (fridge-stored is fine)

• 1 large egg

• ¼ cup honey or maple syrup

• ¼ cup melted coconut oil or butter

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1 cup fresh or frozen blueberries

• Pinch of salt

For the Crumble Topping:

• ¼ cup rolled oats

• 2 tbsp flour

• 2 tbsp coconut sugar or brown sugar

• 2 tbsp cold butter or coconut oil

Substitutions:

• No discard? Use ¼ cup Greek yogurt, applesauce, or buttermilk.

• All-purpose flour works if you don’t have whole wheat.

• Frozen blueberries can go straight into the batter.

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Instructions

• Preheat & prep pan: 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease edges.

• Mix dry ingredients: In a medium bowl, whisk oats, flour, baking powder, and salt.

• Mix wet ingredients: In a large bowl, whisk egg, sourdough discard, honey, melted butter/coconut oil, and vanilla until smooth.

• Combine: Fold dry ingredients into wet until just combined. Don’t overmix—few streaks are fine.

• Add berries: Gently fold in blueberries. Frozen berries may turn batter purple—that’s okay!

• Fill pan: Spread batter evenly in prepared pan.

• Make crumble: Mix topping ingredients in a bowl, using fingers to form clumps. Sprinkle over batter.

• Bake: 25–30 minutes, until golden and center springs back lightly. Toothpick should come out with a few moist crumbs.

• Cool: Let bars cool completely (1–2 hours) on a wire rack before slicing to ensure they hold together.

Notes

• Classic breakfast: Slightly warm with a pat of butter and Greek yogurt.

• Lunchbox-ready: Pair with a boiled egg or cheese stick.

• Dessert twist: Serve warm with a scoop of vanilla ice cream.

A Quick Look at the Good Stuff

I’m all about feel-good food, and it feels good to know what you’re putting in your body. Here’s a general breakdown of the nutrition per bar (this is an estimate and can vary based on your specific ingredients):

Per Bar (approx.):
Calories: 210 | Protein: 4g | Carbs: 26g | Fiber: 3g | Fat: 10g

These bars are a fantastic source of sustained energy. The complex carbs from the oats and whole wheat flour digest slowly, keeping you full and fueled for hours. The healthy fats from the coconut oil and the fiber from the oats and blueberries are great for heart and digestive health. Plus, those beautiful blueberries are packed with antioxidants. It’s a breakfast you can truly feel good about!

Final Thoughts

Well, there you have it, my friends—my go-to recipe for turning a hectic morning into a moment of pure, blueberry-filled bliss. This is more than just a recipe; it’s a little packet of preparedness, a token of self-care, and a delicious way to make your weekday mornings infinitely better.

I hope these Sourdough Blueberry Breakfast Bars bring as much joy to your kitchen as they have to mine. They’re a testament to the fact that the best food doesn’t have to be complicated. It just has to be made with a little love and a handful of good ingredients.

If you make them (and you totally should!), I’d be thrilled to see your creation. Tag me @Feastical on social media so I can cheer you on! Now, go preheat that oven and get ready for your new favorite breakfast.

Happy baking,
Beau

Wake Up to a Breakfast That Loves You Back

Hey friends, Beau here! Let me paint you a picture. It’s a gorgeous morning, the sun is streaming through the kitchen window, and you’re craving a breakfast that’s equal parts indulgent and empowering. You want something that tastes like a cozy weekend treat but fuels your body like a weekday champion. Sound familiar? For the longest time, I felt like I had to choose: a decadent, crispy-on-the-outside, fluffy-on-the-inside waffle, or a protein-packed powerhouse that kept me full until lunch.

Well, my fellow food-lovers, I’m here to tell you that the era of choosing is OVER. I’ve been tinkering in the Feastical test kitchen (aka my wonderfully messy home kitchen), and I’ve cracked the code. Get ready to meet your new breakfast best friend: Sourdough Protein Waffles.

These aren’t just any waffles. They’re a brilliant fusion of my two great kitchen loves: the tangy, complex flavor of a sourdough starter and the satisfying, muscle-loving power of protein powder. They’re golden, they’re crisp, they have an incredible texture, and they’re secretly fantastic for you. Plus, if you’ve ever stared at a jar of sourdough discard and felt a twinge of guilt, this recipe is your golden ticket to a waste-free, flavor-full kitchen. So, grab your favorite mixing bowl and let’s turn that discard into a breakfast masterpiece that’s about to become your new morning ritual.

The Happy Accident That Started It All

This recipe was born from a classic “Beau-in-the-kitchen” moment. A few months back, I was hosting a big family brunch. My plan was to make my classic buttermilk waffles, but as I was gathering ingredients, I knocked over a jar of sourdough discard I’d been saving for pancakes. It splattered right next to my mixing bowl, and in a moment of pure, sleep-deprived inspiration (and a serious desire to not waste it), I just scooped a cup of it into the waffle batter.

Friends, it was a revelation. The waffles came out with this incredible crispness and a subtle tang that cut through the sweetness perfectly. They were a massive hit! But I kept thinking, “How can I make these even better? How can I make them a meal that truly powers you through your day?” That’s when I reached for the vanilla protein powder. I held my breath, whisked it in, and crossed my fingers. The result was nothing short of magical. The protein powder didn’t make them dense or chalky; instead, it gave them a beautiful structure and a flavor boost that had everyone asking for the recipe. It was one of those beautiful kitchen accidents that reminds me why I love cooking—it’s all about playful experimentation and sharing the delicious results with the people you love.

Gathering Your Breakfast Power Players

One of the best things about this recipe is its beautiful simplicity. You probably have most of this in your kitchen right now! Here’s the lowdown on what you’ll need and why each ingredient is a superstar.

• 1 Cup Sourdough Discard (unfed): This is the secret weapon! It gives the waffles that signature tang and helps create an unbelievably crispy exterior. Chef’s Insight: Don’t worry if your discard is a few days old—it adds more flavor! If you don’t have a starter, a quick substitute is ¾ cup of plain yogurt or buttermilk mixed with ¼ cup of all-purpose flour to mimic the tang and thickness.
• 1 Scoop (about 30g) Vanilla or Unflavored Protein Powder: Our protein powerhouse. Pro Tip: I love vanilla for a hint of sweetness, but unflavored works perfectly if you want the waffles to be a blank canvas for your toppings. Whey protein blend gives a fantastic texture, but plant-based powders work great, too—just note they can make the batter slightly thicker.
• 1 Large Egg: Our trusty binder. It brings everything together and adds richness and structure for that perfect fluffy interior.
• ½ Cup Milk (Dairy or Plant-Based): This is our hydrator. Use whatever you have on hand! I’ve made these with whole milk, almond milk, and oat milk, and they all work beautifully. Oat milk adds a lovely subtle sweetness.
• 1 Tablespoon Melted Butter or Oil: For flavor and that irresistible golden-brown crispness. Butter gives a classic, rich taste, while a neutral oil like avocado or coconut keeps things simple.
• ½ Teaspoon Baking Powder: This is our little boost of lift! Since we’re using unfed discard, the baking powder gives us that final puff we need for a light and airy crumb.
• Optional Flavor Boosters: This is where you make it your own! A dash of cinnamon feels like a warm hug, a teaspoon of vanilla extract enhances the sweetness, or a handful of mini chocolate chips or blueberries folded in at the end never hurt anybody!

Let’s Make Some Magic: Your Foolproof Waffle Walkthrough

Ready to cook? This process is so simple and satisfying. Follow these steps, and you’ll be a sourdough protein waffle pro in no time.

1. Preheat and Prep Your Waffle Iron. Crank that iron up to medium-high heat. We want it nice and hot so our waffles start cooking immediately, sealing in that crisp texture. Chef’s Hack: Even if your iron is non-stick, give it a very light spritz of cooking spray. Trust me, it makes for an even easier release and an even more golden finish.
2. Whisk the Wet Team Together. In a medium-sized mixing bowl, combine your sourdough discard, protein powder, egg, milk, and melted butter or oil. Whisk it all together until you have a smooth, cohesive batter. Don’t over-mix! A few small lumps are totally fine. Little Story: I use a simple flat whisk for this—it gets into the corners of the bowl and prevents overworking the batter, which can lead to tough waffles.
3. Activate the Lift. Now, sprinkle your ½ teaspoon of baking powder over the batter and gently fold it in until just combined. You’ll see the batter puff up slightly almost immediately! This is a good sign.
4. Fold in the Fun (Optional). If you’re adding any chocolate chips, blueberries, or other mix-ins, now’s the time! Gently fold them in so you don’t deflate the batter.
5. Cook to Golden Perfection. Pour the recommended amount of batter onto the center of your preheated waffle iron. Close the lid and let it work its magic! Pro Tip: Resist the urge to peek too early! Let it cook for a good 3-4 minutes before you check. The waffle is ready when the steam significantly slows down and the exterior is a deep, golden brown. It should feel firm and crispy to the touch.
6. Serve or Save! Carefully remove the gorgeous, steaming waffle. You can serve it immediately, or if you’re meal-prepping, place it on a wire rack to cool completely before freezing. This keeps them from getting soggy.

How to Serve Your Masterpiece

Okay, the moment of truth! How you serve these can take them from great to absolutely legendary. Here are a few of my favorite ways to plate them up.

The Classic Comfort: A generous drizzle of pure maple syrup, a pat of melting butter, and a handful of fresh berries. Simple, timeless, and always satisfying.

The Powerhouse Bowl: Crumble a waffle into a bowl, top with Greek yogurt, a scoop of nut butter, and a sprinkle of granola and banana slices. It’s a deconstructed, eat-with-a-spoon breakfast dream.

The Decadent Dessert-for-Breakfast: A smear of chocolate-hazelnut spread, sliced strawberries, and a dollop of whipped cream. Perfect for a birthday morning or when you just need a little extra joy.

The Savory Twist: Yes, you read that right! Top a waffle with a fried egg, a slice of avocado, and a dash of hot sauce. The tangy sourdough base is incredible with savory flavors.

Make It Your Own: Delicious Twists & Swaps

The beauty of this base recipe is its flexibility. Don’t be afraid to play around! Here are a few ideas to get your creative juices flowing.

• Lemon Blueberry Bliss: Add the zest of one lemon to the wet ingredients and fold in a handful of fresh or frozen blueberries. The lemon and sourdough tang is a match made in heaven.
• Chocolate Peanut Butter Cup: Use chocolate protein powder and fold in mini chocolate chips. Serve with a drizzle of peanut butter instead of syrup.
• Apple Cinnamon Spice: Fold in ½ cup of finely chopped apples and a full teaspoon of cinnamon. It tastes like fall in every bite.
• Gluten-Free & Dairy-Free Delight: Easy! Use a gluten-free sourdough starter (or the yogurt substitute mentioned above with a GF flour blend), a plant-based protein powder, your favorite non-dairy milk, and oil instead of butter.
• “Everything Bagel” Savory Waffle: Omit the vanilla and any sweeteners. Fold in 2 tablespoons of everything bagel seasoning into the batter. Perfect for that savory brunch situation!

Beau’s Kitchen Confidential

This recipe has truly evolved into a Feastical staple. I’ve made these waffles for early morning fishing trips (they travel like a dream), for sleepy teenagers who need a solid start to their day, and for potlucks where they’re always the first thing to disappear. One of my favorite little hacks I’ve discovered is to let the batter rest for about 10 minutes after mixing. It gives the protein powder and sourdough a chance to fully hydrate, resulting in an even more tender waffle. And don’t be shy with the toppings—some of the best flavor combinations come from just using what you have in the fridge. The goal here is a delicious, stress-free breakfast that makes you feel awesome.

Your Waffle Questions, Answered!

I’ve gotten so many DMs about this recipe, so let’s tackle the most common questions head-on.

Q: My waffles are sticking to the iron! What am I doing wrong?
A: The two most common culprits are 1) The iron isn’t hot enough. Make sure it’s fully preheated before adding batter. 2) It needs a bit more fat. Give it a light but thorough coating of cooking spray or brush on a little oil before each waffle.

Q: Can I make the batter the night before?
A: I don’t recommend it for this particular recipe. The baking powder will lose its oomph overnight, and you’ll end up with flatter, denser waffles. It’s so quick to mix up in the morning, it’s truly a 5-minute job!

Q: Why are my waffles soft and not crispy?
A: This usually means there’s a bit too much moisture. Make sure you’re cooking them long enough—wait for the steam to almost completely stop. Also, placing them directly on a wire rack instead of a plate after cooking lets the steam escape, preserving that perfect crispness.

Q: My batter is super thick. Is that normal?
A> It can be, especially if your sourdough discard is very thick or you’re using a plant-based protein powder. No worries! Just thin it out with an extra tablespoon or two of milk until it reaches a pourable but still thick consistency.

Sourdough Protein Waffles : Crispy, Golden & Packed with Power

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• Author: BeauCollier

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Description

Wake up to a breakfast that loves you back! These waffles combine the tangy, complex flavor of sourdough discard with the muscle-boosting benefits of protein powder. Golden and crisp on the outside, fluffy inside, they’re a delicious, guilt-free way to start your day—and a perfect solution for using that leftover discard.

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Ingredients

• 1 cup sourdough discard (unfed; fridge-stored is fine)

• 1 scoop (≈30g) vanilla or unflavored protein powder

• 1 large egg

• ½ cup milk (dairy or plant-based)

• 1 tbsp melted butter or oil

• ½ tsp baking powder

• Optional: 1 tsp vanilla extract, ½ tsp cinnamon, ½ cup blueberries, chocolate chips, or chopped nuts

Substitute for discard: ¾ cup plain yogurt or buttermilk + ¼ cup flour.

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Instructions

• Preheat waffle iron: Medium-high heat. Lightly grease with cooking spray or oil.

• Mix wet ingredients: In a bowl, whisk together sourdough discard, protein powder, egg, milk, and melted butter until smooth. Small lumps are okay.

• Add leavening: Fold in baking powder gently. Batter should thicken slightly.

• Fold in mix-ins: If using blueberries, chocolate chips, or spices, fold in carefully to avoid deflating the batter.

• Cook waffles: Pour batter onto preheated iron. Cook 3–4 minutes, until steam slows and exterior is golden and crisp. Remove carefully.

• Cool or serve: For crispness, place on a wire rack. Serve immediately or freeze for later.

Notes

• Fluffy & crisp: Don’t overmix; let batter rest 10 min before cooking.

• Thicker batter: Add a splash of milk to reach a pourable, thick consistency.

• Savory twist: Omit sweeteners, add herbs, cheese, or everything bagel seasoning.

• Fruit & dessert options: Lemon zest + blueberries, chocolate chips, cinnamon + apples, or peanut butter drizzle.

• Meal prep: Freeze cooked waffles individually; reheat in toaster or oven for quick breakfasts.

The Fuel Behind the Flavor

Now, let’s talk about what makes these waffles such a smart start to your day. The following nutritional information is an estimate based on using whey protein powder, 2% milk, and butter, and will vary based on your specific ingredients and toppings.

Nutrition Information (per waffle, recipe makes approx. 2-3):

• Calories: 210
• Protein: 18g (This is the superstar! It’s what keeps you full and satisfied.)
• Fat: 9g
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: 2g
• Sodium: 180mg

Compared to a traditional waffle, you’re getting significantly more protein for fewer carbs and sugars, turning a sometimes-indulgent treat into a balanced, energy-sustaining meal. It’s a win-win!

Final Thoughts

And there you have it, friends! My complete guide to the crispy, golden, protein-packed waffles of your dreams. This recipe is a perfect example of what Feastical is all about: taking simple, real ingredients and turning them into something that’s not only delicious but also makes your life a little better and a whole lot tastier.

It’s a recipe that reduces food waste, fuels your adventures, and brings a whole lot of joy to the breakfast table. I can’t wait for you to try it. When you do, be sure to tag me @Feastical on social media—I love seeing your creations and hearing your stories!

Now, go forth, preheat that waffle iron, and give your morning the upgrade it deserves. Happy cooking!

– Beau

Healthy Sourdough Discard Pancakes: Light, Fluffy & Naturally Tangy

Your Starter’s Second Act: Pancake Perfection

Hey friends, Beau here from Feastical! Let’s talk about a beautiful sight: a bubbly, active sourdough starter sitting proudly on your counter. It’s a living, breathing testament to your kitchen prowess. But then… there’s the other sight. The one we all know a little too well. The jar of sourdough discard sitting in the fridge, staring back at you with a quiet, slightly accusatory gaze. Sound familiar? You’re not alone. For the longest time, I’d look at that discard and feel a tiny pang of kitchen guilt. I couldn’t just throw it away! That’s my culinary pet! It deserves a glorious second act.

Well, worry no more, because I’m about to share what might just become your new favorite breakfast ritual. These Healthy Sourdough Discard Pancakes are the ultimate solution. They transform that “waste” into a stack of pure, unadulterated joy. We’re talking about pancakes that are incredibly light and fluffy, with a subtle, sophisticated tang that sets them worlds apart from your standard recipe. They’re nourishing, made with simple, feel-good ingredients, and they come together in minutes. Forget the guilt and get ready to fall in love with your discard jar. Let’s make a breakfast that truly feels like a warm, delicious hug.

A Stack of Memories

This recipe takes me right back to my grandma’s kitchen. She wasn’t a sourdough baker, but she was the undisputed Pancake Queen of the Midwest. Every Sunday, the air would be thick with the scent of sizzling butter and vanilla. Her secret was a splash of tangy buttermilk that gave her pancakes an unforgettable flavor and tenderness. When I first got into sourdough, I realized my discard had that same wonderful, tangy potential. It was my “modern buttermilk.” The first time I whipped up a batch of these, that first bite transported me right back to her linoleum-tiled kitchen. It was that perfect combination of nostalgic comfort and a new, exciting twist. It felt like I had stumbled upon a delicious secret, and today, I’m so excited to share it with you.

Gathering Your Pancake Posse

One of the best things about this recipe is its flexibility. You probably have most of this in your pantry right now! Here’s the lineup and a few chef-y insights to make you feel like a pro.

• 1 Cup Sourdough Discard: This is your star player! It doesn’t need to be active or bubbly. Straight from the fridge is perfect. Its tanginess is the soul of this recipe. Chef’s Insight: The thickness of your discard can vary. If it’s very thick, your batter might be too. If it’s very thin, you might need a touch less milk. We’re going for a pourable, but not runny, consistency.
• 1 Cup Whole-Wheat or All-Purpose Flour: I love using whole-wheat pastry flour for a lighter whole-grain touch, but standard all-purpose works beautifully for maximum fluffiness. Substitution Tip: Feel free to use a 50/50 blend! Or, swap in spelt, einkorn, or even a gluten-free 1:1 blend.
• 1 tsp Baking Powder & ½ tsp Baking Soda: Our dynamic leavening duo! The baking powder gives an initial lift, and the baking soda reacts with the acidity in the discard and yogurt for a second rise, creating those gorgeous, airy bubbles.
• 1 Tbsp Honey or Maple Syrup: Just a touch of sweetness to balance the tang. I love the floral note of honey, but maple syrup keeps it perfectly vegan-friendly (just make sure your other ingredients align!).
• 1 Egg: The binder that adds structure and richness. Substitution Tip: For a vegan version, a “flax egg” (1 tbsp ground flax + 3 tbsp water, rested for 5 mins) works like a charm.
• ¾ Cup Oat Milk (or any milk): Oat milk adds a lovely, mild sweetness, but any milk you have on hand—dairy, almond, soy—will do the job perfectly.
• ¼ Cup Greek Yogurt: This is our secret weapon for incredible moisture and a protein boost. It also adds to the tender crumb. Substitution Tip: Buttermilk, sour cream, or even skyr are fantastic alternatives. For dairy-free, a plain, unsweetened plant-based yogurt works great.
• 1 tsp Vanilla Extract: The aromatic finishing touch that makes everything taste more like dessert-for-breakfast. Never skip the vanilla!
• Optional: ½ Cup Blueberries, Cinnamon, or Chopped Nuts: Your chance to get creative! Fold in fresh or frozen blueberries, a teaspoon of cinnamon, a handful of chocolate chips, or some toasted walnuts for extra crunch.

Let’s Get Flipping! Your Step-by-Step Guide

Ready to create some magic? This process is as simple and satisfying as it gets. Follow these steps, and you’ll be a sourdough pancake master in no time.

1. The Wet Team Mix-Up: Grab a large mixing bowl and plop in your sourdough discard, Greek yogurt, egg, oat milk, and that glorious vanilla extract. Whisk it all together until it’s smooth and well-combined. Don’t worry if it looks a little lumpy from the discard—that’s totally normal and part of its charm! Chef’s Hack: Crack your egg into a small bowl first. It’s a simple habit that saves you the heartache of fishing out a piece of eggshell from your perfectly mixed batter.
2. Bring in the Dry Crew: Now, sprinkle the flour, baking powder, baking soda, and your chosen sweetener right on top of the wet ingredients. Here’s the most important tip of the day: DO NOT OVERMIX. Gently stir the batter with a spatula until the dry ingredients are just incorporated. A few lumps are not just okay; they are desirable! Overmixing develops gluten and leads to tough, flat pancakes. We want fluffy, tender clouds of joy.
3. Fold in the Fun: This is where you personalize your stack. Gently fold in your blueberries, cinnamon, or whatever mix-ins you’ve chosen. A light hand here keeps those blueberries from bleeding and turning your whole batter purple.
4. Heat it Right: Place a non-stick skillet or griddle over medium heat. Let it get properly hot before you add any batter. To test it, flick a few drops of water onto the surface – if they sizzle and dance, you’re good to go! Lightly grease the pan with butter, avocado oil, or a spritz of cooking spray. Chef’s Hack: I’m team butter for that unbeatable flavor, but if you want picture-perfect, evenly golden pancakes, a neutral oil like avocado or grapeseed is your best bet.
5. The Perfect Pour & Patience: Using a ¼ or ⅓ cup measure, pour your batter onto the hot skillet. Now, the hardest part: be patient. Let the pancakes cook for 2-3 minutes on the first side. You’ll know it’s time to flip when the edges look set, the surface is dotted with little bubbles that have started to pop, and the bottom is a beautiful golden brown.
6. The Grand Flip: Slide your spatula underneath with confidence and execute a smooth, decisive flip. No timid gestures! Cook for another 1-2 minutes on the second side until it’s also golden brown and the center is cooked through. You can peek by pressing gently in the middle—if it springs back, it’s done.

Plating Up the Goodness

Okay, the stack is cooked, and your kitchen smells incredible. Now for the fun part—the toppings! I’m a firm believer that the perfect pancake serving is a personal journey. Here are a few of my favorite ways to serve them up:

• The Classic: A generous pat of good, salted butter melting into every nook and cranny, with a river of pure maple syrup cascading down the sides. You can’t go wrong.
• The Protein Power-Up: A hefty dollop of Greek yogurt, a drizzle of almond butter, a handful of fresh berries, and a sprinkle of seeds (chia, flax, or pumpkin) for a breakfast that will keep you going all morning.
• The Fruity Fiesta: Sliced bananas, a handful of mixed berries, a sprinkle of toasted coconut flakes, and maybe even a few dark chocolate shavings for a truly decadent treat.
• Straight-Up & Savory: Embrace the tang! Serve these pancakes alongside some scrambled eggs and crispy bacon or a slice of ham. The contrast is absolutely divine.

Make It Your Own: Recipe Variations

The beauty of this base recipe is that it’s a blank canvas for your culinary creativity. Here are a few of my favorite twists to keep things exciting:

• Lemon Blueberry Bliss: Add the zest of one lemon to the wet ingredients and fold in fresh blueberries. The lemon brightens everything up and pairs magically with the tangy sourdough.
• Apple Cinnamon Spice: Whisk a teaspoon of cinnamon and a pinch of nutmeg into the dry ingredients. Fold in finely chopped apple (like Honeycrisp or Granny Smith) for a taste of fall, any time of year.
• Chocolate Chip Celebration: A timeless classic. Fold in ½ cup of dark or semi-sweet chocolate chips. It turns an ordinary Saturday into a celebration.
• Vegan Voyage: Use the flax egg substitution, maple syrup, plant-based milk, and dairy-free yogurt. The result is just as fluffy and delicious, I promise!
• Savory Herb & Cheese: Omit the vanilla and sweetener. Fold in ½ cup of shredded sharp cheddar cheese, two tablespoons of chopped chives, and a crack of black pepper. Unbelievably good with a fried egg on top.

Beau’s Kitchen Notes

This recipe has been a living, evolving thing in my kitchen. I’ve learned a few things along the way! First, I used to be so impatient with the skillet, but I’ve learned that a properly preheated pan is non-negotiable for that perfect golden crust. Second, my wife once (lovingly) banned me from adding chocolate chips after I got a little too enthusiastic and they turned into a chocolate *lake* in the pan. Moderation is key, folks! Finally, don’t be afraid of the tang. It’s what makes these special. It mellows out beautifully with the sweetness of your toppings, creating a complex flavor profile that will have everyone asking, “What’s your secret?”

Your Pancake Questions, Answered!

Q: My pancakes are dense and gummy. What did I do wrong?
A: The number one culprit is overmixing! Remember, a few lumps are your friend. The second culprit could be expired baking powder or soda. Test your leaveners by dropping a little into hot water—if it doesn’t fizz vigorously, it’s time for a new container.

Q: Can I make the batter the night before?
A: I don’t recommend it for fluffiness. The baking powder and soda start working as soon as they hit the liquid, and their power will fade overnight, leading to flatter pancakes. For the best results, mix and cook immediately.

Q: The tang is a bit strong for my kids. How can I mellow it?
A> Great question! You can use a younger, less sour discard (one that was fed more recently). Also, the sweetness from your toppings is the perfect balance. Let them go wild with maple syrup and fruit—it’ll tame the tang perfectly.

Q: Can I use this batter for waffles?
A> Absolutely! Just add an extra tablespoon of melted butter or oil to the batter to help them get crispy in the waffle iron. They make fantastic, tangy sourdough waffles.

Healthy Sourdough Discard Pancakes : Light, Fluffy & Naturally Tangy

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• Author: BeauCollier

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Turn your sourdough discard into breakfast magic! These pancakes are light, fluffy, and naturally tangy, transforming what might feel like “kitchen waste” into a stack of pure morning joy. Made with simple, wholesome ingredients, they’re quick to prepare, customizable, and perfect for a nutritious start to your day.

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Ingredients

• 1 cup sourdough discard (any stage, straight from the fridge)

• 1 cup whole-wheat or all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tbsp honey or maple syrup

• 1 egg (or 1 flax egg for vegan version: 1 tbsp ground flax + 3 tbsp water, rested 5 min)

• ¾ cup oat milk (or any milk)

• ¼ cup Greek yogurt (or plant-based yogurt)

• 1 tsp vanilla extract

• Optional mix-ins: ½ cup blueberries, cinnamon, chocolate chips, or chopped nuts

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Instructions

• Mix wet ingredients:
  In a large bowl, whisk together sourdough discard, Greek yogurt, egg, milk, and vanilla until smooth. Small lumps from the discard are okay.

• Add dry ingredients:
  Sprinkle in flour, baking powder, baking soda, and honey/maple syrup. Gently fold with a spatula until just combined—avoid overmixing. A few lumps are perfect!

• Fold in extras:
  If using blueberries, cinnamon, nuts, or chocolate chips, gently fold them into the batter.

• Preheat pan:
  Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or neutral oil. Flick a few drops of water on the pan; if they sizzle, it’s ready.

• Cook pancakes:
  Pour ¼–⅓ cup batter per pancake onto the pan. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden and cooked through.

• Serve and enjoy:
  Stack pancakes and top with your favorite toppings—maple syrup, fresh fruit, nut butter, or Greek yogurt.

Notes

• Fluffy pancakes: Don’t overmix the batter; lumps = fluff!

• Mellow tang: Use a younger, less sour discard or add sweet toppings.

• Make waffles: Add 1 tbsp melted butter or oil for extra crispiness in a waffle iron.

Nourishing Your Day

While I’m all about the flavor first, it feels good to know you’re starting your day with something wholesome. This recipe uses whole-wheat flour for a fiber boost and Greek yogurt for extra protein, making these pancakes more satisfying than your average stack. The sourdough discard itself may offer some prebiotic benefits, feeding the good bacteria in your gut. Remember, these numbers are an estimate and can vary based on your specific ingredients and toppings.

Per Serving (approx., without toppings):
Calories: 230 | Protein: 9g | Carbs: 28g | Fiber: 4g | Fat: 9g

Final Thoughts

And there you have it, friends! You’re now armed with the knowledge to turn that lonely jar of sourdough discard into a breakfast masterpiece. This recipe is more than just a way to avoid waste; it’s a gateway to a more flavorful, satisfying, and joyful start to your day. It’s a recipe built for lazy weekend mornings, for impressing overnight guests, and for making an ordinary Tuesday feel a little bit special.

I hope these pancakes bring as much happiness to your kitchen table as they have to mine. Remember, cooking is about connection and joy, not perfection. So, give this recipe a try, make it your own, and let me know how it goes over on Instagram @Feastical! I love seeing your creations. Now, go grab that discard and get flipping!

With a full heart and an even fuller plate,
Beau

Cheesy Ground Beef and Shells – One-Pot Pasta Comfort the Whole Family Will Love

Your New Weeknight Best Friend is Here

Hey friends, Beau here! Let’s get real for a second. Some nights, you just need a dinner that feels like a warm hug. You know the ones—those evenings when you’re running on fumes, the kids are hangry (or maybe that’s just you), and the last thing you want to do is create a mountain of dishes with a complicated recipe. You need something that’s all about maximum flavor with minimum fuss.

Well, pull up a chair, because I’m about to introduce you to your new kitchen superhero: my One-Pot Cheesy Ground Beef and Shells. This isn’t just a meal; it’s a creamy, beefy, cheesy lifesaver that cooks in a single pot. I’m talking tender pasta shells and savory ground beef simmered together in a rich, seasoned broth, then brought home with a glorious, velvety blanket of cheddar cheese. It’s the culinary equivalent of your favorite cozy sweater.

The magic here is in the method. By cooking the pasta right in the same pot as the beef and aromatics, the starches from the shells work their magic, thickening the sauce and ensuring every single bite is packed with flavor. No more boiling pasta in a separate pot! This is one-and-done cooking at its finest. So, grab your favorite deep skillet or Dutch oven, and let’s make a memory—and more importantly, a seriously delicious dinner.

The Story Behind the Supper

This recipe takes me right back to my first apartment after culinary school. I had all these grand, fancy ideas, but my budget was… well, let’s call it “humble.” My go-to was a box of pasta and whatever protein I could find on sale. One particularly tired Tuesday, I decided to break all the “rules” I’d just spent years learning. I threw everything—uncooked pasta, ground beef, broth—into my one decent pot, crossed my fingers, and hoped for the best.

What emerged was a revelation. It was creamy, comforting, and somehow felt greater than the sum of its simple parts. My roommates, who were usually surviving on instant noodles, declared it the best thing they’d ever eaten. It became our weekly ritual, the dish we’d make when we needed to reconnect over a steaming, shared bowl. It taught me that the best food isn’t always the most complicated; it’s the food that feeds your soul and brings people together. That’s the spirit I’ve baked into every recipe here at Feastical.

Gathering Your Kitchen Crew (Aka The Ingredients)

One of the best things about this dish is the simple, pantry-friendly ingredient list. Here’s everything you’ll need, along with a few of my chef-y insights to help you understand the “why” behind the “what.”

• 1 lb Ground Beef (preferably 85/15): This fat-to-lean ratio gives you the perfect amount of flavor and juiciness without being overly greasy. Chef’s Tip: For a lighter twist, ground turkey or chicken works beautifully, but you might want to add an extra tablespoon of olive oil to the pot for sautéing.
• 1 Small Onion, finely chopped & 2 Cloves Garlic, minced: This is the flavor foundation! The onion adds a subtle sweetness, and the garlic brings that unmistakable aromatic punch. Don’t rush this step—letting them soften properly builds a deep flavor base.
• 2 cups Uncooked Medium Pasta Shells: I love shells because their little cups trap the cheesy sauce in every bite. Substitution: Elbow macaroni, orecchiette, or even rotini will work in a pinch.
• 2½ cups Beef Broth: This is our cooking liquid and a major flavor booster. Using a good-quality broth makes a real difference here. Vegetarian? Swap it for vegetable broth!
• 1 cup Milk or Cream: This is where the creaminess comes to life! Milk gives you a lighter sauce, while heavy cream or half-and-half will make it extra rich and decadent. Your call based on what kind of hug you need today.
• 1½ cups Shredded Cheddar Cheese: The star of the show! I recommend shredding your own cheese from a block, as the pre-shredded stuff often has anti-caking agents that can make the sauce a little grainy.
• ½ tsp Smoked Paprika & 1 tsp Italian Seasoning: The smoked paprika adds a whisper of warmth and depth, while the Italian seasoning brings in those classic herbal notes. It’s a simple but powerful combo.
• Salt and Black Pepper, to taste: Season as you go! I always add a pinch with the beef and then again at the end.
• Optional Garnishes: A sprinkle of fresh parsley for color, a dash of hot sauce for a kick, or a splash of Worcestershire sauce for a savory, umami boost.

Let’s Get Cooking! Your Step-by-Step Guide

Okay, team, it’s go time. This is where the magic happens. Follow these steps, and you’ll have a perfect, one-pot wonder in about 20 minutes.

1. Brown the Beef: Grab your largest skillet or a Dutch oven and place it over medium heat. Add the ground beef and break it up with a wooden spoon. Cook it until it’s nicely browned and no longer pink. Chef’s Hack: Once the beef is cooked, take a minute to drain off the excess fat. This keeps the final dish from being greasy and lets the other flavors shine.
2. Sauté the Aromatics: Now, add your finely chopped onion and minced garlic right into the pot with the beef. The residual heat and fat are perfect for cooking them. Sauté for 2-3 minutes, stirring constantly, until the onions have softened and the whole kitchen smells incredible. You’ll know it’s ready when you can smell that gorgeous garlic.
3. Simmer the Pasta: Here’s the one-pot trick! Pour in the uncooked pasta shells, beef broth, Italian seasoning, and smoked paprika. Give everything a really good stir, making sure the pasta is submerged in the liquid. Crank the heat up to high and bring it to a lively boil. Once it’s bubbling, immediately reduce the heat to a gentle simmer. Let it cook uncovered for 10-12 minutes, stirring occasionally to prevent sticking. You’re looking for the pasta to be al dente (cooked but with a slight bite) and for the liquid to have reduced and thickened significantly.
4. Create the Creamy Cheese Sauce: Turn the heat down to low. Now, pour in your milk or cream and add all that glorious shredded cheddar cheese. Stir gently but continuously. You’ll see the sauce transform before your eyes, becoming smooth, creamy, and oh-so-inviting. Pro Tip: Adding the dairy off the heat prevents it from curdling and ensures a silky-smooth sauce.
5. The Final Taste Test: This is the most important step! Grab a spoon and taste your creation. Does it need a bit more salt? A few cracks of black pepper? Maybe a splash of hot sauce? This is your moment to make the dish perfectly yours. Adjust the seasoning until it sings.

How to Serve It Up with Style

You’ve done it! Now, let’s get this masterpiece from the pot to the plate. This dish is a complete meal in a bowl, but a little flair never hurt anybody.

I love serving this family-style, right from the pot in the middle of the table. It encourages everyone to dig in and share the experience. Ladle generous portions into shallow bowls. For that final “chef’s kiss,” sprinkle a little extra shredded cheese on top and a vibrant shower of freshly chopped parsley. The green pop of color makes it look as good as it tastes.

While it stands proudly on its own, a simple, crisp side salad with a zesty vinaigrette is the perfect partner. It cuts through the richness of the pasta beautifully. If you’re feeding a crowd with bigger appetites, a side of buttery, toasted garlic bread is non-negotiable for mopping up every last bit of that cheesy sauce. Trust me on this one.

Make It Your Own: Delicious Recipe Variations

The beauty of this recipe is its flexibility. Think of it as a template for deliciousness! Here are a few of my favorite ways to mix it up.

• The “Kitchen Sink” Twist: Clean out your veggie drawer! Add a cup of diced bell peppers or mushrooms when you sauté the onions. A handful of fresh spinach stirred in at the very end with the cheese is also a fantastic way to add color and nutrients.
• Tex-Mex Fiesta: Swap the Italian seasoning for a packet of taco seasoning. Use a blend of Monterey Jack and cheddar cheese, and stir in a can of drained Rotel tomatoes (diced tomatoes with green chilies) with the broth. Serve with a dollop of sour cream and sliced jalapeños.
• Cheeseburger Pasta: Channel your inner burger joint! Stir in a tablespoon of yellow mustard and a big squirt of ketchup when you add the cheese. For the full effect, top with diced dill pickles and crispy, crumbled bacon.
• Creamy Tomato Version: Love a red sauce? Add a 15-ounce can of crushed tomatoes or tomato sauce along with the beef broth. You might need to reduce the broth by about ½ cup. Finish with fresh basil instead of parsley.

Beau’s Chef’s Notes & Kitchen Confessions

This recipe has been with me for years, and it’s evolved in the best ways. I’ve learned that the type of pot you use matters—a heavy-bottomed Dutch oven distributes heat evenly and prevents any scorching. I also used to be impatient and add the cheese while the pot was still too hot, which sometimes led to a slightly broken sauce. Learning to take it off the heat was a game-changer!

One of my favorite kitchen memories is of my dog, Biscuit, sitting like a perfect statue the entire time this is cooking, hoping against hope that a piece of beef might magically fall from the sky. It hasn’t happened yet, buddy, but I admire your optimism. The point is, this recipe creates memories, both at the table and in the process of making it.

Your Questions, Answered!

I’ve made this dish a zillion times, and I’ve heard all your brilliant questions. Here are the answers to the most common ones.

• Q: My sauce turned out a bit grainy. What happened?

  A: This is almost always a heat issue. Cheese can “break” and become grainy if it’s heated too quickly or at too high a temperature. The key is to take the pot completely off the heat before stirring in the cheese. The residual heat is more than enough to melt it smoothly.

• Q: Can I make this ahead of time?

  A: Absolutely! It stores and reheats like a dream. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or broth to loosen it up, and warm it gently on the stovetop over low heat, stirring frequently.

• Q: The pasta absorbed all the liquid but is still hard. Help!

  A: No worries! This can happen if your heat was too high or your pot was too wide, causing rapid evaporation. Simply add another ½ cup of warm broth or water, stir, and continue to simmer for a few more minutes until the pasta is tender.

• Q: Can I freeze this cheesy ground beef and shells?

  A: You can, but with a small caveat. Cream-based pasta sauces can sometimes separate and become a bit watery upon thawing. For best results, freeze it in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat slowly on the stovetop with an extra splash of milk, stirring well to recombine.

Cheesy Ground Beef and Shells : One-Pot Pasta Comfort the Whole Family Will Love

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• Author: BeauCollier

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A creamy, beefy, cheesy pasta that cooks entirely in one pot—perfect for busy weeknights and hungry families.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (85/15 recommended; ground turkey or chicken also works, add 1 tbsp olive oil if using leaner meat)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups uncooked medium pasta shells (or elbow macaroni, orecchiette, rotini)

• 2½ cups beef broth (vegetable broth for vegetarian version)

• 1 cup milk or cream

• 1½ cups shredded cheddar cheese (freshly shredded preferred)

• ½ tsp smoked paprika

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• Optional garnishes: fresh parsley, hot sauce, Worcestershire sauce

Optional Variations:

• Veggie-packed: Add diced bell peppers, mushrooms, or spinach.

• Tex-Mex: Use taco seasoning, Monterrey Jack + cheddar, diced Rotel, top with sour cream & jalapeños.

• Cheeseburger Pasta: Add 1 tbsp mustard, 1 tbsp ketchup, top with pickles and crispy bacon.

• Creamy Tomato: Add 15 oz crushed tomatoes or tomato sauce, reduce broth by ½ cup, garnish with basil.

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Instructions

1. Brown the Beef

1. In a large skillet or Dutch oven, cook ground beef over medium heat until browned, breaking it apart.

2. Drain excess fat if needed.

2. Sauté Aromatics

• Add onion and garlic to the pot. Sauté 2–3 min until onions are softened and fragrant.

3. Cook the Pasta

1. Stir in uncooked pasta, beef broth, smoked paprika, and Italian seasoning.

2. Bring to a boil, then reduce heat to a simmer.

3. Cook uncovered for 10–12 min, stirring occasionally, until pasta is al dente and liquid has reduced.

4. Make it Cheesy

1. Remove the pot from heat.

2. Stir in milk/cream and shredded cheddar until smooth and creamy.

5. Final Seasoning

• Taste and adjust with salt, pepper, hot sauce, or Worcestershire sauce as desired.

6. Serve

• Serve family-style from the pot or in bowls.

• Garnish with parsley or extra cheese.

Notes

• Grainy sauce? Cheese was overheated. Add off-heat next time.

• Make ahead: Refrigerate up to 3 days; reheat gently with milk/broth.

• Pasta absorbed liquid but still firm: Add ½ cup warm broth or water, simmer until tender.

• Freezing: Freeze in airtight container up to 2 months; thaw overnight, reheat gently with milk.

Let’s Talk Nutrition & Prep

I believe in being transparent about what we’re eating, so we can enjoy our comfort food fully and mindfully. Here’s a general breakdown for one serving (assuming this recipe serves 4). Remember, these are estimates and can vary based on your specific ingredients (like the leanness of your beef or the type of milk you use).

Servings: 4 | Prep Time: 10 mins | Cook Time: 20 mins

• Calories: ~720
• Protein: ~38g (Fantastic for keeping you full and satisfied!)
• Carbohydrates: ~48g (The main energy source from those comforting pasta shells.)
• Fat: ~42g (This includes the fat from the beef and cheese, which carries all that incredible flavor.)

To lighten it up, use lean ground beef (93/7), low-fat milk, and reduced-fat cheese. And don’t forget my veggie-packed variations—adding spinach, peppers, or mushrooms is a great way to boost the vitamin and fiber content!

Final Thoughts from My Kitchen to Yours

And there you have it, friends—my go-to recipe for when life gets busy, but dinnertime still needs to be special. This Cheesy Ground Beef and Shells is more than just a meal; it’s a reminder that the most satisfying dishes are often the simplest ones. They’re the ones that bring everyone to the table with a smile, that fill your home with an irresistible aroma, and that leave you with just one pot to wash.

I hope this recipe becomes a trusted favorite in your home, just like it is in mine. Give it a try, make it your own, and most importantly, enjoy the process. Cooking is about love, connection, and a whole lot of flavor. Now, go dig in!

With a full heart and an even fuller plate,

Beau

P.S. Did you make this? I’d love to see your creation! Tag me @FeasticalBeau on social media or share a photo in the comments on the blog!

Sourdough Discard Dumpling Wrappers – Tangy, Stretchy Dough for Homemade Dumplings

Turn Your Discard Into Dumpling Magic

Hey friends, Beau here from Feastical! Let’s talk about a beautiful little problem many of us share: that jar of sourdough discard sitting in your fridge, staring you down with a mix of guilt and potential. We hate wasting it, but feeding it can feel like a chore. What if I told you that this “waste” product is actually a secret weapon for creating the most flavorful, chewy, and downright satisfying dumpling wrappers you’ve ever made at home?

That’s right, we’re taking that tangy, unfed starter and transforming it into the foundation for incredible homemade dumplings. These aren’t your average, store-bought wrappers. These Sourdough Discard Dumpling Wrappers have a subtle complexity, a beautiful elasticity that makes pleating a dream, and a satisfying chew that elevates every single bite. Whether you’re crafting potstickers for a festive gathering, delicate steamed dumplings for a cozy night in, or just exploring the wonderful world of dough from your own kitchen, this recipe is your new best friend.

I know the idea of making dough from scratch can feel a little intimidating, but I promise you, this is one of the most forgiving and rewarding projects you can tackle. It’s a tactile, fun process that connects you to the food in a way no plastic-wrapped package ever could. So, let’s roll up our sleeves, dust the counter with a little flour, and turn that discard into something truly spectacular. Your next favorite kitchen hack is waiting!

A Dumpling Revelation

This recipe was born out of a happy accident, as the best ones often are. A few years back, during a particularly ambitious sourdough phase, I found myself with an almost comical amount of discard. At the same time, I was prepping for a big family dumpling night—a tradition we hold dear. I was just about to send my partner out for store-bought wrappers when I glanced at that jar of discard. A little voice in my head (probably fueled by caffeine and a stubborn refusal to go to the store) said, “What if…?”

I threw some flour, salt, and that tangy discard into a bowl and started kneading. What emerged was this incredibly silky, pliable dough that felt alive in my hands. When we rolled it out and started folding our pork and chive fillings inside, the difference was immediate. The dough didn’t tear, it stretched. It held every pleat with grace. And when we took that first bite? Magic. The slight tang cut through the richness of the filling perfectly, adding a whole new dimension of flavor we never knew we were missing. That “accident” is now a non-negotiable part of our dumpling nights, and I’m so thrilled to share it with you.

Gathering Your Dumpling Toolkit

One of the best things about this recipe is its beautiful simplicity. You likely have everything you need already in your pantry. Here’s the lowdown on what we’re using and why each ingredient matters.

• 1 cup All-Purpose Flour: This is our sturdy, reliable base. It provides the perfect protein structure for a wrapper that’s strong enough to hold a filling but tender enough to enjoy. Chef’s Insight: If you want a slightly more delicate wrapper, you can swap in ¼ cup of cake flour, but all-purpose works wonderfully.
• ½ cup Sourdough Discard (unfed): The star of the show! Your discard can be thick or thin, straight from the fridge or at room temperature—it’s all good. Substitution Tip: There is no true 1:1 substitute for the unique flavor and elasticity the discard provides, but in a pinch, you could mix ¼ cup Greek yogurt with ¼ cup water. You’ll lose the tang, but gain some tenderness.
• 2–4 tablespoons Water: We add this gradually because the hydration of your discard can vary wildly. We’re looking for a specific dough texture, not a fixed water measurement. Chef’s Insight: Using warm (not hot) water can help the gluten relax a bit faster, making the dough easier to work with.
• ¼ teaspoon Salt: Don’t skip this! Salt tightens the gluten structure, giving our wrappers strength, and it also enhances the overall flavor, balancing the tang of the sourdough.
• Cornstarch or Flour, for dusting: This is your non-stick insurance policy. Pro-Tip: I highly recommend using cornstarch for dusting your work surface when rolling out the wrappers. It creates a less sticky environment than flour and results in a beautifully smooth, non-gummy finish on your cooked dumplings.

Let’s Make Some Dough: A Step-by-Step Guide

Ready to get your hands dirty? This process is as much about feel as it is about following a recipe. Trust your instincts—you’ve got this!

1. Combine the Dry Ingredients: In a medium-sized mixing bowl, whisk together your 1 cup of all-purpose flour and ¼ teaspoon of salt. This isn’t just about mixing; aerating the flour a little bit helps create a lighter dough. Give it a good whisk for about 30 seconds.
2. Introduce the Discard: Make a well in the center of your flour mixture and plop in your ½ cup of sourdough discard. Pour in 2 tablespoons of water to start. Using a fork or your hands, start mixing everything together. It will look shaggy and a bit dry at first—this is perfectly normal! Chef’s Hack: If you’re using particularly thick discard, you might need to use your fingers to break it up and incorporate it fully into the flour.
3. Knead to Perfection: Turn the shaggy mass out onto a lightly floured surface. Now, the fun begins! Knead the dough for a solid 8-10 minutes. Push it away from you with the heel of your hand, fold it back over, give it a quarter turn, and repeat. If the dough feels too dry and isn’t coming together, add more water, just one teaspoon at a time. You’re looking for a smooth, supple, and elastic ball of dough that springs back slowly when you poke it. Chef’s Insight: This kneading time is non-negotiable—it’s what develops the gluten network that gives our wrappers that incredible stretch.
4. The All-Important Rest: Form the dough into a smooth ball, wrap it tightly in plastic wrap, or place it in a sealed container. Let it rest at room temperature for at least 30 minutes. This rest period allows the gluten to relax, making the dough infinitely easier to roll out thinly without it snapping back like a rubber band. Don’t rush this step!
5. Divide and Conquer: After the rest, your dough should feel calm and pliable. Unwrap it and, on a surface dusted with cornstarch, shape it into a log. Using a sharp knife or a bench scraper, divide the log into 18-20 small, even pieces (about 1 tablespoon each). Roll each piece into a little ball and keep them covered with a damp cloth to prevent drying out.
6. Rolling Out Your Wrappers: Take one dough ball and, using a small rolling pin (or even a narrow glass bottle!), roll it out into a thin circle, about 3-4 inches in diameter. Pro-Tip: For perfectly thin edges and a slightly thicker center (which helps prevent bursting when filled), roll from the edge towards the center, rotating the wrapper as you go. Keep your work surface and rolling pin lightly dusted with cornstarch. You are now holding a beautiful, homemade sourdough dumpling wrapper!

Filling, Folding, and Feasting

You’ve done the hard part! Now for the creative fun. Place about a teaspoon of your favorite filling (a classic pork and cabbage, a savory mushroom, or a spicy chicken are all fantastic) in the center of your wrapper.

Fold and pleat to your heart’s content! You can go for a simple half-moon shape, press with a fork for a rustic look, or practice the beautiful pleats of a classic potsticker. The elasticity of this sourdough dough makes pleating surprisingly easy—it wants to hold its shape.

Now, cook them your way! Pan-fry them for golden-brown potstickers with a crispy lace skirt, steam them for soft and delicate bites, or boil them for a comforting soup dumpling. However you choose to cook them, serve them immediately with a dipping sauce of soy sauce, rice vinegar, a dash of chili oil, and a sprinkle of green onions. Gather everyone around the table and dig in!

Shake Things Up: Creative Twists

Once you’ve mastered the basic wrapper, the world is your dumpling! Here are a few fun ways to play with the recipe:

• Herb-Infused Wrappers: Add a tablespoon of finely chopped fresh chives, cilantro, or Thai basil to the dry ingredients for a beautiful speckled look and a burst of fresh flavor.
• Vibrant Veggie Wrappers: Replace the water with pureed spinach (for green), beet juice (for pink), or turmeric-infused water (for yellow) to create stunning, colorful dumplings that are perfect for a party.
• Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour for a nuttier, heartier wrapper with extra fiber. You may need a touch more water to compensate.
• Gluten-Free Adaptation: While trickier, you can try a 1:1 gluten-free all-purpose flour blend. The texture will be more tender and less chewy, and you may need to handle them more gently when folding.
• Spiced Dough: Whisk a teaspoon of Chinese five-spice powder or a pinch of smoked paprika into the flour for a subtly spiced wrapper that adds depth to simple fillings.

Beau’s Kitchen Chronicles

This recipe has become such a staple in my kitchen that I now plan my sourdough feedings around dumpling cravings. It’s evolved from that first happy accident into a truly reliable method. I’ve learned that a slightly older, more acidic discard gives an even more pronounced tang, which I absolutely love with rich, meaty fillings.

One of my favorite kitchen memories is teaching my niece how to pleat these. She was about six, and her little fingers struggled at first, but the forgiving nature of this dough meant her lopsided, creative dumplings still held together and cooked perfectly. The pride on her face was worth more than any perfectly pleated dumpling I’ve ever made. That’s what Feastical is all about—food that brings us together, no matter our skill level.

Your Dumpling Questions, Answered!

Q: My dough is too sticky! What did I do wrong?
A: Don’t panic! This usually means your sourdough discard was very hydrating. Just sprinkle a little more flour onto your work surface and knead it in, a tablespoon at a time, until the dough becomes smooth and no longer sticks to your hands.

Q: Can I make this dough ahead of time?
A: Absolutely! You can keep the wrapped dough ball in the fridge for up to 24 hours. Let it come back to room temperature for about an hour before rolling it out. This slow, cold ferment can actually develop even more flavor!

Q: My wrappers are tearing when I try to pleat them. Help!
A: This is almost always a sign that the dough needs more kneading or more rest. Next time, make sure you knead for the full 8-10 minutes and let it rest for the full 30. If it’s happening now, just re-roll that specific wrapper a little thicker—it will still taste delicious!

Q: Can I freeze the wrappers?
A> You bet! Roll them out, dust them generously with cornstarch, and stack them with a small piece of parchment paper between each one. Pop the stack into a freezer bag. They’ll keep for about 3 months. Thaw in the refrigerator before using.

Sourdough Discard Dumpling Wrappers : Flavorful, Elastic, and Made from Scratch

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• Author: BeauCollier

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Description

Turn sourdough discard into soft, elastic dumpling wrappers that hold fillings beautifully—ideal for pan-fried potstickers, steamed dumplings, or boiled soup dumplings.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour (substitute ¼ cup cake flour for a slightly more delicate wrapper)

• ½ cup sourdough discard (unfed)

• 2–4 tbsp water, warm (add gradually)

• ¼ tsp salt

• Cornstarch or flour, for dusting

Optional Twists:

• Fresh herbs (chives, cilantro, basil) in dough

• Pureed vegetables (spinach, beet, turmeric) for color

• Whole wheat substitution for nuttier flavor

• Spices: Chinese five-spice, smoked paprika

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Instructions

1. Make the Dough

1. Whisk flour and salt in a bowl.

2. Make a well in the center and add sourdough discard + 2 tbsp water. Mix with fork or hands until shaggy. Add water gradually if needed.

2. Knead

1. Turn dough onto a floured surface. Knead 8–10 minutes until smooth, elastic, and slightly springy.

2. Add small amounts of water if dough is dry, or flour if sticky.

3. Rest

• Form a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.

4. Divide & Shape

1. Roll dough into a log. Slice into 18–20 equal pieces (~1 tbsp each).

2. Roll each piece into a ball; keep covered with a damp cloth.

5. Roll Out Wrappers

1. Dust surface and rolling pin with cornstarch.

2. Roll each ball into a 3–4 inch circle, slightly thicker in the center. Rotate as you go.

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Filling & Cooking

• Add ~1 tsp of filling (pork & cabbage, chicken, mushroom, etc.) to center.

• Fold & pleat: half-moon, fork-pressed, or classic potsticker pleats.

• Cook options:

  • Pan-fry: Crispy potstickers with lace skirt

  • Steam: Soft, tender dumplings

  • Boil: Soup dumplings

Notes

• Sticky dough: Add more flour gradually; knead until smooth.

• Wrappers tearing: Knead longer, rest full 30 min, roll slightly thicker if needed.

• Make ahead: Dough can rest in fridge up to 24 hrs; bring to room temp before rolling.

• Freeze wrappers: Roll, dust with cornstarch, layer with parchment, freeze up to 3 months. Thaw before use.

A Quick Bite on Nutrition

Let’s be real—we’re here for the joy of homemade food, but it’s always nice to know what’s going into our bodies. These wrappers are a simple, whole-ingredient alternative to store-bought versions that can contain preservatives.

Each wrapper is primarily carbohydrates from the flour, providing energy. The sourdough discard introduces wild yeasts and bacteria, and while the discard itself isn’t a significant source of probiotics, the fermentation process can make the nutrients in the flour slightly more bioavailable and easier to digest for some people. It’s a low-fat, low-sugar option that becomes a complete meal when packed with your favorite protein and veggie fillings. Remember, the real nutritional story is in your filling—load it up with lean proteins and colorful vegetables for a truly balanced and satisfying feast!

Final Thoughts

And there you have it, friends! You’re now equipped with the knowledge to transform that humble jar of sourdough discard into something truly magical. This recipe is more than just a way to avoid waste; it’s a gateway to creating unforgettable, restaurant-quality dumplings in the comfort of your own kitchen.

The process of making dough from scratch, feeling it come alive under your hands, and crafting something beautiful and delicious is one of the most rewarding experiences a home cook can have. So, the next time you look at that discard, don’t see a chore—see potential. See a future filled with crispy, chewy, tangy, and utterly delicious dumplings shared with people you love.

I can’t wait to hear about your dumpling adventures! Tag me on social @Feastical with your creations. Now, go forth and fold!

With a full heart and a happy stomach,
Beau

Your New Spicy-Carb Obsession is Here

Hey friends, Beau here! Let’s talk about one of life’s greatest simple pleasures: bread. But not just any bread. I’m talking about a crispy, chewy, blistery flatbread that comes together in a flash and gets absolutely drizzled in a magical, sweet, and spicy elixir. Welcome to the glorious world of my Hot Honey Sourdough Flatbread.

If you’ve ever stared at your jar of sourdough discard and wondered if it could do more than just make another pancake, I’m here to tell you it can. This recipe is that perfect bridge between a lazy pizza night and a sophisticated snack board. It’s the hero your game day spread deserves, the star of your cozy movie night, and the answer to that 3 p.m. craving that demands something crunchy, spicy, and deeply satisfying.

We’re taking that tangy sourdough starter, mixing it with a few pantry staples, and pan-searing it until it’s got those gorgeous, charred bubbles and a tender-crisp texture. Then, we’re taking it to flavor town with a simple hot honey that will literally make you pause mid-chew and say, “Wow.” This isn’t just a recipe; it’s a experience. It’s the kind of food that makes you feel like a rockstar in the kitchen with minimal effort. So, let’s grab that discard and get ready to create some magic.

The Happy Accident That Started It All

This recipe was born from a classic “clean-out-the-fridge” moment. It was a lazy Sunday, and my sourdough starter, Brenda, was looking a little peckish. I had about a cup of discard sitting there, and I couldn’t bear to toss it. I also had a half-eaten tub of yogurt and a serious craving for something bread-adjacent. Pizza felt like too much work, and plain flatbread felt… well, plain.

I started mixing things together, and as the dough came to life, I remembered this incredible hot honey I’d had at a pizza place in Brooklyn years ago. That sweet heat had stuck with me. I quickly warmed some honey, threw in a hefty pinch of chili flakes, and let it infuse while I cooked the flatbreads. The moment I drizzled that golden, spicy honey over the first crispy, bubbly piece and took a bite, I knew I had stumbled onto something special. It was a perfect, serendipitous collision of thriftiness and flavor. Now, it’s one of the most-requested snacks in my house, and I’m so excited to share that happy accident with you.

Gathering Your Flavor Arsenal

Here’s the beautiful part: you probably have most of this in your kitchen right now. This is a no-fuss, maximum-flavor situation.

• 1 cup sourdough discard (unfed): This is our flavor secret weapon! The discard gives the flatbread a subtle tang and incredible depth of flavor that you just can’t get with commercial yeast. Don’t have discard? No worries! A quick substitute is ¾ cup warm water mixed with ½ cup all-purpose flour and a tablespoon of plain yogurt or lemon juice. Let it sit for 30 minutes to develop a bit of tang.
• ¾ cup all-purpose flour (more if needed): The trusty backbone of our dough. I like all-purpose for its reliable texture, but you can swap in up to half whole wheat flour for a nuttier, heartier flatbread. The key is to add it gradually, as the hydration of your discard can vary.
• ¼ cup plain yogurt: This is our little miracle worker! The yogurt adds a touch of fat and acidity, making the dough incredibly tender and soft. For a dairy-free version, unsweetened almond or coconut yogurt works beautifully.
• 1 tsp baking powder: This is what gives us those instant, beautiful bubbles and a light texture without any yeast-fermenting time. It’s the quick-rise hero of this recipe.
• ½ tsp salt: Never, ever skip the salt in your dough. It’s not just for seasoning; it tightens the gluten structure, giving our flatbread the perfect chew. I use fine sea salt.
• Olive oil, for cooking: A good glug for the skillet. It creates a gorgeous, crisp exterior and those lovely golden-brown spots. Don’t be shy with it!
• 2 tbsp honey: The sweet half of our dynamic duo. Use a good, flavorful honey—the better the honey, the better the final drizzle.
• ½ tsp chili flakes (or to taste): The spicy half! I love using classic red pepper flakes, but this is where you can get creative. A smoked chili flake like Aleppo pepper would be incredible, or a tiny pinch of cayenne for pure heat.

Let’s Get Cooking: Your Path to Flatbread Bliss

Ready to see some kitchen magic happen? Follow these steps, and you’ll be a flatbread master in no time.

1. Make the Dough: In a medium bowl, combine the sourdough discard, all-purpose flour, yogurt, baking powder, and salt. Use a fork or your hands to mix until a shaggy dough forms. Chef’s Hack: If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable. It should be soft and slightly tacky, but not sticking to your fingers like glue.
2. Knead and Rest: Turn the dough out onto a lightly floured surface and knead for just 2-3 minutes. We’re not looking for windowpane perfection here, just a smooth, cohesive ball. Place the dough ball back in the bowl, cover it with a damp kitchen towel or plastic wrap, and let it rest for 20-30 minutes. Chef’s Insight: This rest period allows the gluten to relax, making the dough much easier to roll out later. It’s a small step with a big payoff!
3. Infuse the Honey: While the dough rests, let’s make the hot honey. In a small saucepan, combine the honey and chili flakes. Warm it over the lowest possible heat for 3-5 minutes. You don’t want it to bubble or boil, just get warm enough to let the chili oils infuse the honey. Take it off the heat and let it steep. Chef’s Tip: Smash a garlic clove and throw it in the pot with the honey for an extra savory kick. You can fish it out before drizzling!
4. Divide and Conquer: After the dough has rested, divide it into 2 or 3 equal pieces. On a floured surface, roll each piece into a thin round or oval shape. Don’t stress about perfection—rustic is beautiful! Chef’s Hack: If the dough is springing back, let it rest for another 5 minutes. It’s telling you the gluten is still too tight.
5. Get That Skillet Sizzling: Place a cast-iron or heavy-bottomed non-stick skillet over medium-high heat. Add enough olive oil to lightly coat the bottom. You’ll know it’s ready when a flick of water sizzles and dances on the surface.
6. Cook to Perfection: Carefully place one rolled-out flatbread into the hot skillet. Cook for 2-3 minutes, until the bottom is golden brown and you see beautiful large bubbles forming on the top. Flip it over and cook for another 1-2 minutes on the other side until it’s golden and crisp. Chef’s Pro-Move: Press down gently with your spatula after flipping to ensure even contact and browning. You can even add a tiny bit more oil around the edges for extra crispiness.
7. The Grand Finale: As soon as each flatbread comes out of the skillet, place it on a cutting board and drizzle it generously with that beautiful hot honey. The warmth of the bread will make the honey spread like a dream. Slice it into strips or wedges and serve immediately while it’s hot and crispy!

How to Serve This Masterpiece

This hot honey sourdough flatbread is a star all on its own, but why stop there? Let’s build a moment around it.

For the ultimate snack board, pile the sliced flatbread high alongside a bowl of cool, creamy ricotta or burrata for dipping. The contrast of hot/spicy and cool/creamy is absolutely divine. Add some salty prosciutto or spicy soppressata, a handful of marinated olives, and a few handfuls of arugula tossed in lemon juice. You’ve just created a TikTok-worthy spread that’s as delicious as it is beautiful.

It also makes a phenomenal side dish. Serve it alongside a big, hearty salad for a light lunch, or with a bowl of tomato soup for the coziest dinner imaginable. Tear off a piece and dunk it right in—you won’t regret it.

Mix It Up! Creative Twists on the Classic

Once you’ve mastered the basic recipe, the flavor world is your oyster! Here are a few of my favorite ways to switch it up:

• Everything Bagel Style: Right after you drizzle with hot honey, sprinkle generously with everything bagel seasoning. The sesame, poppy, garlic, and onion add an incredible savory crunch.
• Herb & Garlic Infusion: Mix a tablespoon of finely chopped fresh rosemary or thyme and a minced garlic clove right into the dough before the rest period. The aroma while it cooks is insane.
• Cheesy Pull: After the first flip, sprinkle the cooked side with a handful of mozzarella or fontina cheese. Let it melt while the second side cooks, then drizzle with honey. You’ve just made a killer cheese flatbread.
• Smoky & Spicy: Use smoked chili flakes or a dash of chipotle powder in the hot honey. This adds a deep, smoky dimension that plays so well with the sourdough tang.
• Dairy-Free & Vegan: Swap the yogurt for a plant-based alternative and use maple syrup or agave instead of honey. The texture might be slightly different, but the flavor will still be fantastic.

Beau’s Kitchen Chronicles

This recipe has become a living, evolving thing in my kitchen. I’ve made it for hungry friends after a long hike, as a last-minute appetizer that stole the show at a dinner party, and on more than one Tuesday night just for me. It’s foolproof. One time, I accidentally used Greek yogurt instead of plain, and you know what? It was even richer and more tender. Another time, I was out of honey and used a peach jam thinned with a little hot sauce—desperation breeds innovation, and it was delicious! The point is, don’t be afraid to make it your own. This flatbread is a canvas for your cravings. Listen to it, and listen to your stomach. They usually know what they’re talking about.

Your Questions, Answered!

Q: My dough is super sticky and I can’t roll it out. What did I do wrong?
A: No worries, this is common! Sourdough discard hydration levels can be a wild card. Just add more flour, a tablespoon at a time, until the dough is soft and only slightly tacky. Also, ensure you let it rest—that makes it much easier to handle.

Q: Can I make this ahead of time?
A: You can make the dough ahead and let it rest, covered, in the fridge for up to 24 hours. Let it come to room temperature for 30 minutes before rolling and cooking. The cooked flatbread is best served immediately, but you can re-crisp it in a 375°F (190°C) oven for a few minutes.

Q: My flatbread didn’t puff up. Why?
A> Two likely culprits: 1) Your skillet wasn’t hot enough. Make sure it’s properly preheated before adding the dough. 2) Your baking powder might be old. Baking powder loses its potency over time. Test it by mixing a half teaspoon with hot water—if it doesn’t fizz vigorously, it’s time for a new can.

Q: Can I bake this instead of pan-frying?
A> Absolutely! For a slightly less oily version, preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside. Roll out the dough, place it on the hot surface, and bake for 5-7 minutes until puffed and golden. You won’t get *quite* the same blistery crust, but it’s still delicious.

Hot Honey Sourdough Flatbread : Crispy, Spicy, and Totally Snackable

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• Author: BeauCollier

Print Recipe

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Description

Turn your sourdough discard into a quick, blistery flatbread with a golden drizzle of hot honey. Perfect for snacks, game day, or a cozy dinner side.

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Ingredients

Scale 1x2x3x

• 1 cup sourdough discard (unfed)

• ¾ cup all-purpose flour (more if needed)

• ¼ cup plain yogurt (dairy or plant-based)

• 1 tsp baking powder

• ½ tsp salt

• Olive oil, for cooking

• 2 tbsp honey

• ½ tsp chili flakes (or to taste)

Optional Twists:

• Garlic clove in honey infusion

• Everything bagel seasoning

• Fresh herbs or cheese for topping

• Smoked chili flakes for deeper spice

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Instructions

1. Make the Dough: In a bowl, combine sourdough discard, flour, yogurt, baking powder, and salt. Mix until a shaggy dough forms. Add extra flour if too sticky.

2. Knead & Rest: Knead 2-3 minutes on a floured surface. Return to bowl, cover, and let rest 20-30 minutes.

3. Infuse Honey: Warm honey with chili flakes over low heat 3-5 minutes. Optional: add garlic clove. Remove from heat.

4. Divide & Roll: Divide dough into 2–3 pieces. Roll each piece into thin rounds or ovals. Let rest 5 minutes if it springs back.

5. Cook Flatbread: Heat skillet over medium-high, lightly coat with olive oil. Cook flatbread 2-3 minutes per side until golden, bubbly, and crisp. Press gently after flipping for even browning.

6. Serve: Drizzle each flatbread with hot honey immediately. Slice and serve warm.

Notes

• Sticky Dough: Add flour 1 tbsp at a time; let it rest.

• Flatbread Doesn’t Puff: Ensure skillet is hot; check baking powder potency.

• Make Ahead: Dough can rest in fridge up to 24 hrs; reheat cooked flatbread in oven at 375°F (190°C) for crispness.

• Oven Option: Bake at 475°F (245°C) on hot pizza stone or baking sheet, 5–7 minutes.

The Nutritional Lowdown (Approximate)

Let’s be real, we’re not eating this flatbread for its kale-like qualities, but it’s always good to know what you’re enjoying! This breakdown is for one flatbread (assuming the recipe makes three).

Calories: ~220
Carbohydrates: ~33g
Protein: ~5g
Fat: ~6g
Sugar: ~8g

Remember, these are estimates and can vary based on the exact ingredients you use and how much oil you cook with. The sourdough discard offers the benefit of pre-digested grains, which can make it easier on the stomach for some people. So, enjoy that delicious, tangy, spicy goodness without any guilt!

Final Thoughts

And there you have it, friends—my go-to recipe for turning a cup of sourdough discard into a snack that’s crispy, spicy, sweet, and totally irresistible. This Hot Honey Sourdough Flatbread is proof that the most satisfying food doesn’t have to be complicated. It’s about simple ingredients, a little bit of kitchen confidence, and a whole lot of flavor.

I hope this recipe becomes a regular in your kitchen, bringing as much joy and deliciousness to your table as it has to mine. If you make it (and you totally should), I’d love to see your creation! Tag me @feastical on social media so I can cheer you on.

Now, go grab that discard, fire up that skillet, and get ready for your new favorite snack. Happy cooking!

– Beau

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Save This Recipe For Later!

Sourdough Discard Fudge Brownies – Rich Chocolate Brownies with a Tangy Edge

Your New Favorite Brownie Just Walked Into the Kitchen

Hey friends, Beau here from Feastical! Let’s talk about a beautiful thing: that jar of sourdough discard sitting in your fridge. You know the one. It’s the byproduct of your bubbly, active starter, and every time you pour some down the drain, a little part of your baker’s soul winces. Well, my friend, those days are over. We’re about to transform that tangy, unfed starter into the most incredibly rich, fudgy, and sophisticated brownie you’ve ever sunk your teeth into.

These aren’t just any brownies. These are Sourdough Discard Fudge Brownies, and they are everything a brownie should be. We’re talking a paper-thin, crackly top that gives way to a dense, intensely chocolatey center. They’re the kind of brownie that makes you close your eyes for a second after the first bite. And the secret weapon? That sourdough discard. It works a kind of kitchen magic, adding a subtle, intriguing tang that cuts through the sweetness and gives the crumb an unforgettable, chewy texture. It’s a flavor that makes people say, “Wow, what is that?” in the best way possible.

Whether you’re a sourdough pro with a perpetually hungry starter or a newbie just figuring it all out, this recipe is your golden ticket. It’s simple, soulful, and so satisfying. We’re turning what some see as “waste” into a masterpiece. So, grab your favorite mixing bowl and that jar of discard. It’s time to bake something truly special.

The Happy Accident That Started It All

I have to confess, my love for these brownies started with a classic “kitchen sink” moment. It was a lazy Sunday afternoon, and my starter, “Bubbles,” was looking a little lonely. I had a serious chocolate craving and was halfway through my standard brownie recipe when I spotted Bubbles’ discard jar on the counter. In a moment of pure, unscripted inspiration, I looked at the thick, tangy paste, looked at my brownie batter, and thought, “Why not?”

I folded a big spoonful in, crossed my fingers, and slid the pan into the oven. The smell that filled my kitchen was already deeper, more complex. When I finally pulled them out and let them cool (the hardest part!), I took a bite. My eyes went wide. The texture was denser, chewier, and the flavor had this incredible depth that regular brownies just can’t achieve. The chocolate was front and center, but it was followed by this subtle, almost grown-up tang that made you immediately want another bite. I knew right then I’d stumbled onto something magical. Now, I almost feel guilty when I don’t have discard on hand for brownies. They’re just that good.

Gathering Your Brownie Brigade

Here’s the dream team of ingredients that’s going to make this magic happen. I’ve included a few chef insights and swaps so you can make this recipe your own.

• ½ cup unsalted butter – This is our rich, creamy base. Using unsalted lets you control the salt level. If you only have salted, just reduce the added salt in the recipe by half.
• 1 cup semi-sweet chocolate chips or chopped chocolate – The star of the show! I love using a good-quality chocolate bar chopped up for ultimate meltiness, but chocolate chips work perfectly in a pinch.
• ¾ cup granulated sugar – This gives us that classic sweetness and helps create that beautiful, shiny, crackly top we all crave.
• ¼ cup brown sugar – The molasses in brown sugar brings a lovely moisture and a hint of caramel depth that plays so nicely with the chocolate.
• 2 large eggs – They’re the binding agents that give the brownie its structure. Make sure they’re at room temperature for a smoother, easier-to-mix batter.
• 1 teaspoon vanilla extract – The wingman for chocolate. It enhances and rounds out all the other flavors. Don’t skip it!
• ½ cup sourdough discard (unfed) – Our secret weapon! It can be straight from the fridge or at room temperature. The thickness can vary, but don’t stress—it all works. This adds that tangy twist and incredible chew.
• ½ cup all-purpose flour – The structural backbone. We’re not using much, and that’s what keeps these brownies fudgy instead of cakey.
• ¼ cup unsweetened cocoa powder – This doubles down on the chocolate flavor, giving it that deep, dark intensity. Use the best you have!
• ¼ teaspoon salt – A must! Salt makes the chocolate flavor pop and balances the sweetness. It’s the difference between a flat brownie and a fantastic one.

Let’s Bake: The Step-by-Step Magic

Alright, team, let’s get our hands dirty (figuratively, of course). Follow these steps, and you’ll be a brownie hero in no time.

1. Preheat and Prep: Fire up your oven to 350°F (175°C). This is crucial for an even bake. While it’s warming up, line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides. This little hack is a game-changer—it creates a sling that lets you lift the entire brownie slab out for effortless, crumb-free cutting. Lightly grease the paper if you’re feeling extra cautious.
2. Melt the Butter & Chocolate: In a medium saucepan over low heat, combine the butter and chocolate. We’re melting them gently together, stirring constantly until you have a smooth, gloriously glossy pool. Chef’s Hack: Low and slow is the way to go here. You don’t want to scorch the chocolate! As soon as it’s mostly melted, take it off the heat—the residual heat will finish the job.
3. Whisk in the Sugars: Remove the pan from the heat. Immediately add both the granulated and brown sugars and whisk them in like you mean it. You’ll see the mixture go from glossy to a bit grainy—that’s totally normal and exactly what we want.
4. Incorporate Eggs and Vanilla: Now, crack in those two eggs and add the vanilla. Whisk vigorously for a good minute or two until the batter becomes thick, shiny, and smooth. This step is key for that signature crackly top! Don’t be shy with the whisk.
5. Fold in the Secret Weapon: Switch to a spatula for this part. Plop in your sourdough discard and gently fold it in until it’s fully incorporated. The batter might look a little split or strange, but trust the process. It will all come together beautifully.
6. Add the Dry Ingredients: Place a fine-mesh sieve over your bowl and sift in the flour, cocoa powder, and salt directly onto the batter. Sifting is a small step that makes a big difference—it prevents lumps and ensures a perfectly smooth texture. Now, fold everything together with your spatula. Chef’s Tip: Stop mixing the very moment you no longer see streaks of flour. Overmixing is the enemy of a fudgy brownie!
7. Bake to Perfection: Pour your thick, luxurious batter into your prepared pan and smooth the top with your spatula. Slide it into the preheated oven and bake for 25-30 minutes. You’re looking for set edges and a center that’s still a little soft and fudgy. A toothpick inserted about an inch from the edge should come out with a few moist crumbs, not wet batter. Remember, they continue to cook as they cool!
8. The Hardest Part: Let Them Cool! I know, I know. The smell is intoxicating. But you must let the brownies cool completely in the pan on a wire rack. This is non-negotiable for that perfect fudgy texture and clean cuts. For super-neat slices or fun shapes (like hearts for Valentine’s Day!), I even recommend popping the fully cooled slab into the fridge for an hour before cutting.

How to Serve These Chocolate Wonders

Okay, the brownies are cooled, cut, and ready for their grand debut. How you serve them can take them from amazing to absolutely legendary.

For a simple, classic treat, just grab a square and a glass of cold milk. The pure, unadulterated flavor is a thing of beauty. Want to dress them up? Warm a brownie slightly and top it with a scoop of high-quality vanilla ice cream. The contrast of warm, fudgy brownie and cold, creamy ice cream is a classic for a reason—it’s pure bliss.

For a special occasion like Valentine’s Day, use a heart-shaped cookie cutter to create adorable, romantic portions. Arrange them on a beautiful wooden board with some fresh berries, a dusting of powdered sugar, and maybe even a little bowl of warm chocolate sauce for dipping. They’re the star of any dessert tray, guaranteed.

Get Creative: Fun Twists on the Classic

Once you’ve mastered the base recipe, the fun really begins. Here are a few of my favorite ways to mix things up:

• Sea Salt & Caramel Swirl: Right before baking, drizzle the top with ¼ cup of thick caramel sauce. Then, generously sprinkle with flaky sea salt. The sweet-salty combo is a knockout.
• Peanut Butter Pocket: Drop small spoonfuls of creamy peanut butter onto the batter once it’s in the pan. Use a knife or skewer to gently swirl it through the chocolate for marbled perfection.
• Mint Chocolate Chip: Add ½ teaspoon of peppermint extract along with the vanilla. Fold in ½ cup of dark chocolate chips at the end for a cool, refreshing twist.
• Espresso Infusion: For the ultimate deep chocolate flavor, dissolve 1-2 teaspoons of instant espresso powder into the melted butter and chocolate mixture. It won’t taste like coffee, just richer, more intense chocolate.
• Gluten-Free Swap: Easily make these gluten-free by using a 1:1 gluten-free all-purpose flour blend in place of the regular flour. The sourdough discard is naturally gluten-free once baked, so you’re good to go!

Beau’s Kitchen Notes & Stories

This recipe has become a staple in my kitchen, and it’s evolved in the best ways. I’ve learned that the thickness of your discard can change the batter’s consistency—a super thick, pasty discard might make it a bit stiffer, while a thinner, more hydrated one blends in seamlessly. Both work! Don’t get hung up on it.

One time, I was filming a quick video for Feastical and I was so busy chatting to the camera that I completely forgot to add the sugar. I baked them, took a bite, and my face must have been a picture of pure confusion. They were… deeply bitter and tragic. It was a hilarious (and deliciously humbling) reminder that even the “pros” make silly mistakes. So, if you ever have a baking flop, just laugh it off. It happens to all of us! The beauty of this recipe is its forgiving nature and incredible payoff.

Your Brownie Questions, Answered!

I get a lot of questions about these brownies. Here are the answers to the most common ones.

Q: My brownies didn’t get a crackly top. What did I do wrong?
A: The crackly top comes from properly dissolving the sugar in the warm butter-chocolate mixture and then whisking the eggs in really well. Make sure you whisk for a full 1-2 minutes until the batter is thick and glossy. Don’t rush this step!

Q: Can I taste the sourdough?
A: You don’t taste a strong “sourdough” flavor like in a loaf of bread. Instead, you get a subtle, complex tang that enhances the chocolate and adds incredible depth. It’s more of a “What is that amazing flavor?” than an “Oh, this is a sourdough brownie.”

Q: My brownies are too cakey! How can I make them fudgier?
A: A cakey texture usually means you either overmixed the batter after adding the flour, or you baked them for a tad too long. Next time, mix just until combined and be sure to pull them from the oven when the center is still a bit soft and jiggly.

Q: Can I use dutch-processed cocoa powder?
A> You can, but it might make the texture a bit more cake-like. For the fudgiest result, stick with natural unsweetened cocoa powder. But in a pinch, Dutch-process will still make a delicious brownie!

Sourdough Discard Fudge Brownies : Ultra-Rich with a Tangy Twist

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• Author: BeauCollier

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Transform your sourdough discard into fudgy, intensely chocolatey brownies with a subtle tang and crackly top. Perfect for a treat or special occasion.

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Ingredients

Scale 1x2x3x

• ½ cup unsalted butter

• 1 cup semi-sweet chocolate chips or chopped chocolate

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup sourdough discard (unfed)

• ½ cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• ¼ tsp salt

Optional Add-Ins / Twists:

• ¼ cup caramel sauce + flaky sea salt

• ½ cup peanut butter for swirls

• ½ tsp peppermint extract + ½ cup dark chocolate chips

• 1–2 tsp instant espresso powder

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Instructions

1. Preheat Oven: 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease if desired.

2. Melt Butter & Chocolate: In a medium saucepan over low heat, melt butter and chocolate together until smooth. Remove from heat.

3. Add Sugars: Whisk in granulated and brown sugar until slightly grainy.

4. Incorporate Eggs & Vanilla: Add eggs and vanilla, whisk 1–2 minutes until thick, shiny, and smooth.

5. Fold in Sourdough Discard: Gently fold in the discard until fully incorporated. Batter may look slightly split—this is normal.

6. Add Dry Ingredients: Sift in flour, cocoa powder, and salt. Fold gently until just combined—do not overmix.

7. Bake: Pour batter into prepared pan, smooth top, and bake 25–30 minutes. Edges should be set; center still slightly soft. Toothpick should come out with a few moist crumbs.

8. Cool Completely: Let brownies cool in pan on a wire rack before cutting for clean, fudgy slices. Chill if you want extra-firm slices or to cut fun shapes.

Notes

• Crackly Top: Whisk eggs thoroughly into warm chocolate-sugar mixture.

• Fudgy Texture: Don’t overmix after adding flour and pull from oven while center is still slightly soft.

• Substitutions: Use 1:1 gluten-free flour for a gluten-free version; Dutch-process cocoa may make it slightly more cake-like.

Let’s Talk Nutrition (The Fun Part)

Now, I’m all about balance. Life is too short not to enjoy a fantastic brownie. But I also believe in knowing what you’re eating. Here’s a general breakdown per brownie (based on cutting the pan into 12 generous squares). Remember, these are estimates, and your exact numbers will vary based on the specific ingredients you use.

Each glorious brownie comes in at approximately 210 calories, with 12g of fat, 24g of carbohydrates, and 3g of protein. They contain about 16g of sugar. These are a treat, through and through. The key is to savor them! Enjoy one with a cup of coffee in the afternoon or as a well-deserved dessert after dinner. It’s about the quality of the indulgence, not the quantity. Bake them, share them with people you love, and enjoy every single bite without an ounce of guilt.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends. The humble sourdough discard, once destined for the compost, is now the key to the most unforgettable, fudgy, and flavor-packed brownie of your life. This recipe is a celebration of resourcefulness, flavor, and the simple joy of a homemade treat.

I love this recipe because it perfectly embodies what Feastical is all about: turning simple ingredients into something extraordinary that brings people together. It’s feel-good food with a real-life flavor, and I hope it becomes a new favorite in your home, just like it is in mine.

So, give it a try! I’d love to see your creations. Tag me @Feastical on social media so I can share in your brownie joy. Now, go preheat that oven and let’s get baking!

With a full heart and an even fuller plate,

Beau

Sourdough Strawberry Cake Bars – Tangy Pink Dessert with Discard and Berries

Your New Favorite Way to Use Sourdough Discard

Hey friends, Beau here! Let’s be real for a second. Is there anything more magical than the moment a humble ingredient transforms into something truly spectacular? I live for those kitchen moments, and today, we’re turning your sourdough discard—that tangy, often-overlooked hero in the back of your fridge—into the most delightful, pretty-in-pink dessert you’ve ever tasted.

These Sourdough Strawberry Cake Bars are my latest obsession. Imagine a soft, tender cake bar, blushed a gorgeous pink from real strawberries, with a subtle tang that makes you go, “Hmm, what is that wonderful flavor?” They’re not too sweet, incredibly easy to make, and they look like they just waltzed out of a fancy bakery. Whether you’re prepping for a Galentine’s party, need a show-stopping treat for your Valentine’s dessert tray, or just want to brighten up a regular Tuesday afternoon, these bars are your answer. They’re the edible equivalent of a warm, happy hug.

So, if you’ve been staring at your jar of discard wondering if it’s destined for anything more than the compost bin, I’m here to tell you it’s time for a celebration. Grab your favorite mixing bowl, and let’s create some sweet, tangy magic together. This is feel-good food at its finest, and I can’t wait for you to try it.

A Strawberry Field Memory

This recipe takes me right back to the sprawling strawberry fields just outside the town where I grew up. Every June, my family would wake up at the crack of dawn, pull on our rattiest clothes, and spend the morning hunched over, searching for the perfect, sun-warmed berries. The air smelled like sweet earth and promise. My sister and I would have a contest to see who could find the most giant, misshapen berry—the kind that looks like it’s giving you a thumbs-up. We’d eat almost as many as we put in our baskets, our hands and faces stained sticky-red.

My mom would always make a simple strawberry shortcake that night, but the memory of that pure, concentrated strawberry flavor stuck with me. That’s the magic I wanted to capture in a bake that wasn’t dependent on the short summer season. Using freeze-dried strawberries gives us that intense, nostalgic berry punch year-round, and when you pair it with the tangy depth of sourdough, it creates a flavor story that’s both new and wonderfully familiar. It’s a little taste of my childhood, with a fun, fermented twist.

Gathering Your Ingredients

This is where the fun begins! The ingredient list is beautifully simple, and each one plays a starring role. Here’s what you’ll need and why it matters:

• ½ cup unsalted butter, softened – This is the base of our rich, tender crumb. Using unsalted lets you control the salt level. Chef’s Tip: True “softened” butter should leave a slight indent when you press it, but shouldn’t be greasy or melted. If you forget to take it out, you can gently warm it for a few seconds in the microwave, but be careful! We want cream-able butter, not a puddle.
• ¾ cup granulated sugar – The perfect amount of sweetness to balance the tang from the sourdough and the tartness of the strawberries.
• 1 large egg – Our binding agent, bringing everything together and adding structure.
• 1 teaspoon vanilla extract – The classic flavor enhancer. It rounds out the flavors and makes everything taste more, well, like itself.
• ½ cup sourdough discard (unfed) – The star of the show! This adds a wonderful, subtle tang and makes the bars incredibly moist. Don’t worry about it being “old”—as long as it doesn’t have mold, it’s perfect for baking. The acidity also tenderizes the gluten, giving us a super-soft texture.
• 1 cup all-purpose flour – The foundation. I use regular all-purpose here for a reliable, light structure.
• ½ teaspoon baking powder – Our leavening agent, giving these bars a gentle lift so they’re cakey, not dense.
• ¼ teaspoon salt – Never, ever skip the salt! It’s the flavor amplifier that makes the strawberry and sweetness pop.
• ½ cup crushed freeze-dried strawberries – This is our secret weapon for that vibrant pink color and intense, natural strawberry flavor without adding extra moisture. You can find these in the snack or dried fruit aisle. Substitution Tip: In a pinch, you can use a quality strawberry powder.
• Optional: powdered sugar or Valentine sprinkles for topping – This is the finishing touch! A dusting of powdered sugar is elegantly simple, while fun sprinkles make them a party.

Let’s Bake! Your Step-by-Step Guide

Ready to see some magic happen? Follow these steps, and you’ll be a sourdough dessert pro in no time. I’ve sprinkled in my favorite chef hacks to make sure your bars turn out perfectly.

1. Preheat and Prep: Fire up your oven to 350°F (175°C). This gives it time to reach the perfect, steady temperature. Then, line an 8×8-inch baking pan with parchment paper, leaving a little overhang on two sides. Chef’s Hack: This creates a “sling” that makes it a breeze to lift the entire baked square out of the pan for clean, easy cutting. No more wrestling with your dessert!
2. Creaming is Key: In a medium mixing bowl, cream together the softened butter and granulated sugar. Now, don’t rush this! Beat it with a hand mixer or stand mixer for a good 2-3 minutes, until it becomes pale, fluffy, and light. This step incorporates air into the batter, which is crucial for that soft, cakey texture we’re after.
3. Combine the Wet Team: Beat in the egg and vanilla extract until everything is smooth and well-incorporated. Now, for the main event: add your sourdough discard. It might look a little curdled or separated at first—don’t panic! Just keep mixing until it all comes together into a smooth, if slightly thick, batter.
4. Whisk the Dry Crew: In a separate bowl, whisk together the flour, baking powder, salt, and your crushed freeze-dried strawberries. Chef’s Hack: Whisking the dried strawberries with the flour helps coat them, which prevents them from sinking to the bottom of the bars during baking. We want that beautiful color and flavor distributed throughout!
5. The Grand Union: Add the dry ingredients to the wet ingredients. Now, use a spatula and mix gently, just until the last streaks of flour disappear. Do not overmix! Overworking the batter develops gluten and can lead to tough bars. A few tiny lumps are totally fine.
6. Pan and Spread: Pour the beautiful pink batter into your prepared pan. Use your spatula to spread it into an even layer, making sure to get it into all the corners. The batter will be thick, which is exactly what we want.
7. Bake to Perfection: Slide the pan into your preheated oven and bake for 25-28 minutes. You’ll know they’re done when the edges are just barely starting to pull away from the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs—not wet batter.
8. The Most Important Step: Cool! I know it’s tempting, but you must let the bars cool completely in the pan on a wire rack. This allows the structure to set. If you try to cut them warm, they’ll be gummy. Once cool, use your parchment sling to lift them out, dust with powdered sugar or sprinkles, and cut into squares.

How to Serve These Beauties

Presentation is part of the joy! These bars are stunning all on their own, but a little flair never hurt. For a casual family treat, I love cutting them into generous squares and piling them high on a rustic wooden board. The pink against the wood is just gorgeous.

If you’re serving them for a special occasion, like a Valentine’s Day dinner or a bridal shower, get a little fancy. Use a small heart-shaped cookie cutter to press a shape into the top of each bar before dusting with powdered sugar. When you lift the cutter, you’ll have a perfect, pink heart revealed on a snowy white background. It’s a total showstopper with almost zero effort.

And let’s talk pairings! A cup of hot coffee or a glass of cold milk is the classic choice. But for the adults, a glass of prosecco or a rosé champagne turns this into a truly decadent dessert. The bubbles cut through the sweetness and tang beautifully.

Get Creative! Fun Recipe Twists

Once you’ve mastered the base recipe, the world is your oyster! Here are a few of my favorite ways to mix it up:

• Lemon-Berry Bliss: Add the zest of one lemon to the wet ingredients. The bright, zesty lemon paired with the strawberry and sourdough tang is an absolute flavor explosion.
• Chocolate-Dipped Delight: Melt some white or dark chocolate and dip one half of each cooled bar. Let them set on parchment paper for a bakery-style finish that’s both pretty and delicious.
• “Neapolitan” Style: Love all the flavors? Swirl 2 tablespoons of chocolate chips into the batter right before pouring it into the pan. You’ll get hints of chocolate, strawberry, and vanilla all in one bar.
• Gluten-Free Friendly: You can easily swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture might be a touch more crumbly, but it’s just as delicious.
• Mixed Berry Bonanza: Out of strawberry powder? Use freeze-dried raspberries or a mix of berries for a different, but equally vibrant, flavor and color profile.

A Few More Thoughts from My Kitchen

This recipe has become a real workhorse in my kitchen. It started as a simple “what if?” experiment one Saturday morning when I had a particularly hungry-looking jar of discard. The first batch was good, but a bit dense. I realized I was overmixing! The moment I started folding the dry ingredients in gently, the texture transformed into this cloud-soft, perfect cake bar.

It’s also a recipe that loves a good story. I once brought these to a neighborhood potluck, and no one could guess the “secret ingredient.” The look of surprise when I told them it was sourdough was priceless. It’s a fantastic conversation starter and a brilliant way to introduce skeptical friends to the wonders of baking with discard. Remember, cooking is about joy and a little bit of friendly mischief!

Your Questions, Answered

I know baking can come with questions, so let’s tackle a few common ones head-on.

• My batter is really thick. Is that normal? Absolutely! This is a thick, scoopable batter, not a pourable cake batter. The thickness is what gives us those dense, soft, and cakey bars. If you’re struggling to spread it, just wet your spatula or fingertips with a little water to prevent sticking.
• Can I use fresh or frozen strawberries instead? I don’t recommend it for this specific recipe. Fresh or frozen berries add a lot of extra water, which can make the bars soggy and prevent them from baking through properly. The intense, dry powder from the freeze-dried fruit is key for both flavor and texture.
• My bars are gummy in the middle. What happened? This usually points to two things: either the bars needed a few more minutes in the oven (the toothpick test is your best friend!), or they were cut before they were completely cool. Patience is a virtue in baking!
• How should I store these? Keep them in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully! Just wrap individual bars in plastic wrap and pop them in a freezer bag for up to 2 months. Thaw at room temperature.

Sourdough Strawberry Cake Bars : Tangy, Pretty-in-Pink Dessert Squares

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• Author: BeauCollier

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Description

Turn your sourdough discard into a soft, tangy, and gorgeous pink dessert! These cake bars are tender, lightly sweet, and perfect for a snack, party, or dessert tray.

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Ingredients

Scale 1x2x3x

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• ½ cup sourdough discard (unfed)

• 1 cup all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• ½ cup crushed freeze-dried strawberries

• Optional: powdered sugar or sprinkles for topping

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Instructions

• Preheat Oven: 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a bit of overhang for easy lifting.

• Cream Butter & Sugar: Beat butter and sugar for 2–3 minutes until pale and fluffy.

• Add Wet Ingredients: Mix in egg and vanilla, then fold in sourdough discard until smooth.

• Mix Dry Ingredients: Whisk flour, baking powder, salt, and crushed freeze-dried strawberries in a separate bowl.

• Combine: Gently fold dry ingredients into wet ingredients until just incorporated. Do not overmix.

• Bake: Spread batter evenly in prepared pan. Bake 25–28 minutes, until a toothpick comes out clean or with a few moist crumbs.

• Cool & Serve: Let bars cool completely before lifting from pan and cutting. Dust with powdered sugar or sprinkles if desired.

Notes

• Batter Thickness: Thick batter is normal; wet your spatula to help spread.

• Freeze-Dried Strawberries: Key for color and flavor; fresh/frozen berries add too much moisture.

• Cut After Cooling: Cutting too early can make bars gummy.

• Storage: Airtight at room temp up to 3 days, or freeze for up to 2 months.

Nutritional Information (Because We’re Curious!)

While I’m all about indulgence, I also believe in knowing what you’re eating. Here’s a rough nutritional breakdown per bar (based on 12 bars, without optional toppings). Remember, this is an estimate and can vary based on your specific ingredients.

• Calories: ~150
• Fat: 7g
• Carbohydrates: 19g
• Protein: 2g
• Sugar: 10g

These bars are a lovely treat because they’re satisfying without being overly heavy. The use of real fruit and the tang from the sourdough means you can enjoy a delicious dessert that feels a little more thoughtful and a little less like a sugar bomb.

Final Thoughts from My Kitchen to Yours

Well, there you have it! My go-to recipe for turning a simple jar of sourdough discard into a stunning, delicious, and conversation-starting dessert. This recipe embodies everything I love about Feastical: it’s approachable, soulful, and brings a little bit of special into the everyday.

Baking, for me, has always been about connection. It’s about sharing a story, a memory, and a plate of something made with love. I hope these Sourdough Strawberry Cake Bars find a place in your kitchen, your recipe box, and your heart. They’re a reminder that the most wonderful creations often come from the most unexpected places.

So, give them a try! And if you do, I’d love to hear about it. Tag me on social @Feastical or @BeauCollier so I can see your beautiful bakes. Now, go preheat that oven—your next favorite dessert is waiting for you.

Happy Baking,

Beau