Quick & Fluffy Sourdough Dumplings (Discard or Fermented)
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These quick and fluffy sourdough dumplings are the cozy comfort food every soup pot deserves. Made with sourdough discard or active starter and just a few simple ingredients, they steam into soft, biscuit-like pillows right in your bubbling broth—no kneading, cutting, or fuss required. Whether you need a quick weeknight win or want to try a long-fermented version, this recipe gives you both options with ease.
Looking for more cozy, family-friendly dinners? Try my 3-Ingredient Slow Cooker Potato Soup, Easy Mexican Pork Shoulder Roast, or browse all of my sourdough discard recipes for even more from-scratch inspiration.
Why You Should Save This Recipe
- Fluffy, biscuit-like dumplings—no rolling or cutting needed.
- Made with sourdough discard or starter using simple pantry ingredients.
- Cooks right in your soup or stew—no extra bread required.
- Perfect for busy weeknights, or long-ferment bakers who want to plan ahead.
- Try them with your favorite soup—or in my sourdough chicken and dumplings recipe.
What Are Sourdough Dumplings
Sourdough discard dumplings are a modern take on old-fashioned drop dumplings, using sourdough discard or starter for subtle flavor and a touch of tang. Instead of rolling or cutting, you simply scoop and drop the dough right into simmering broth—no extra steps, no mess.
Drop vs. Rolled vs. Biscuit Dumplings
There are a few different types of dumplings used in soups and stews:
- Drop Dumplings – Soft, scoopable dough dropped directly into hot broth. This is the style used in this recipe—fluffy, rustic, and super easy.
- Rolled Dumplings – A flatter, noodle-like dough rolled out and cut into strips. Often used in Southern-style chicken and dumplings.
- Biscuit Dumplings – Pieces of biscuit dough (homemade or canned) simmered in broth until tender.
This recipe sticks with the classic drop dumpling—but with a sourdough twist. They puff up beautifully while cooking and soak up all that delicious broth flavor.
Sourdough Dumpling Ingredients
These sourdough starter dumplings come together with just a handful of pantry basics—and of course, sourdough starter or discard. Here’s what you’ll need:
- All-purpose flour – Regular unbleached flour works great here. You could also try white whole wheat or a 50/50 blend.
- Double-acting baking powder – This helps the dumplings rise both when mixed and again as they cook in the hot broth. Regular baking powder works too.
- Granulated sugar – Just a tiny bit to round out the flavors.
- Salt, garlic powder, black pepper, ground sage – A simple blend that adds depth and warmth to the dough.
- Sourdough starter (discard or active) – Discard works beautifully for quick dumplings. If you want to ferment the dough, use active starter and see the variation section below.
- Milk or buttermilk – Buttermilk gives a tangier flavor and works well with discard.
- Melted butter – Adds moisture and a hint of richness to the dough.
Optional rise boost: For even puffier dumplings after a long ferment, fold in ¼ cup sour cream or buttermilk and ¼ tsp baking soda just before cooking (see fermentation section below).
Step-by-Step: How to Make + Process Photos
Making homemade sourdough dumplings is incredibly simple—and once you try them, you’ll never go back to canned biscuits. Here’s how to make them step by step.
1. Whisk together the dry ingredients.
In a medium bowl, combine the flour, baking powder, sugar, salt, and seasonings.
2. Add the wet ingredients.
Pour in the sourdough starter, milk or buttermilk, and melted butter. Stir gently with a spatula or spoon just until combined.
💡 Pro Tip: Stop mixing when the dough looks wet, spongy, and thick. Overmixing can lead to tough dumplings.
3. Drop the dough into simmering soup or stew.
Use a small cookie scoop or spoon to portion the dough. Gently drop spoonfuls right onto the surface of your hot soup or stew.
4. Cover and simmer—no peeking!
Cover the pot with a lid and let the dumplings steam for 15 minutes. Keep the heat at a gentle simmer and resist lifting the lid.
5. Check for doneness and serve.
Insert a toothpick into the center of a dumpling. If it comes out clean, they’re ready! Serve warm with the soup or stew of your choice.
Fermented Sourdough Dumplings Version
If you’d like to incorporate a longer fermentation for added flavor and easier digestion, this dough adapts beautifully.
Here’s how to do it:
- Mix the dough as directed, using active sourdough starter instead of discard.
- Cover the bowl and let it ferment for at least 8 hours, or ideally overnight, if your goal is to help break down phytic acid and improve nutrient availability. If using raw milk, you don’t need to refrigerate, but if using store-bought, it’s best to cover the batter and pop it in the fridge to ferment.
- When you’re ready to cook, gently fold in ¼ cup sour cream or buttermilk and ¼ teaspoon baking soda to give the dough a boost in rise. 💡 Fold gently—just enough to combine. Overmixing can make dumplings dense. If the batter looks too thin, add a tablespoon or two of flour.
- Drop into simmering broth and cook as directed.
This method takes more time but rewards you with deeper flavor, more digestibility, and that signature sourdough tang.
💡 Top Tips for Drop Dumplings💡
Don’t overmix the dough.
Stir just until the ingredients come together. Overmixing develops gluten and can make dumplings tough instead of tender.
Use double-acting baking powder.
It gives your dumplings two rises—once when mixed, and again when steamed. This is especially helpful for long-fermented versions.
Scoop small for best results.
I use a 1-tablespoon cookie scoop. This size makes bite-sized dumplings my kids love, but it also helps them cook all the way through—larger dumplings can stay doughy in the middle or take much longer to steam properly.
Make sure the broth is gently simmering.
You want light bubbling—too much and the dumplings might fall apart, too little and they won’t cook through.
Don’t lift the lid while cooking.
It’s tempting, but the steam is doing all the work here. Keep it covered for the full 15 minutes so the dumplings rise properly and stay light.
Serving Suggestions
These are the perfect sourdough dumplings for soup—especially when you want that cozy, homemade touch without the extra work of making biscuits or bread on the side. They steam right on top of your favorite bubbling broth and turn soft, pillowy, and full of flavor.
Here are a few ways to enjoy them:
- Ladled over a rich, creamy base like chicken and gravy or vegetable stew
- Floated on top of a classic chicken soup, beef stew, or a hearty lentil soup
- As the perfect topping in my chicken and sourdough dumplings recipe
You get both the soup and the bread in one pot. Just scoop and serve—it’s the kind of meal that brings everyone back to the table.
Storage & Reheating
If you end up with leftovers (which doesn’t happen often around here), these dumplings hold up well with a couple of simple storage tweaks.
- Refrigerator: Store in an airtight container for up to 3 days. Tip: I like to scoop the dumplings out of the broth or gravy and store them separately. This keeps them from soaking up too much liquid and getting mushy. They’re honestly even better the next day!
- Reheating: Dumplings can be warmed in a 300°F oven, toaster oven, or even in the microwave. Since they’re biscuit-like, they reheat beautifully without getting gummy.
- Freezer (optional): Dumplings can be frozen after cooking. Place them on a parchment-lined tray to freeze individually, then transfer to a freezer-safe bag or container. Reheat from frozen in the oven, toaster oven, or microwave until warmed through.
FAQ ❓
Yes! Discard works beautifully here. The dumplings rise thanks to baking powder, so fermentation isn’t required—though you can ferment the dough for extra flavor if you’d like.
They should be puffed and set on the outside. Insert a toothpick into the center of one—if it comes out clean (no raw dough), they’re ready.
Yes. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe container. Reheat in the oven, toaster oven, or microwave.
A small 1-tablespoon cookie scoop works best. I like this 1 TBSP cookie scoop. It keeps the dumplings bite-sized (perfect for kids!) and helps them cook evenly without staying doughy in the center.
Thank you so much for stopping by my kitchen today. I hope this sourdough discard dumplings recipe brings the same comfort and ease to your table that it does to ours. If you try it and it turns out well for you, I’d be so grateful if you left a 5-star rating on the recipe card. Your support helps more families find simple, from-scratch meals—and means so much to me. Happy cooking!
Quick & Fluffy Sourdough Dumplings (Discard or Fermented)
Equipment
- Mixing bowl
- Measuring cups/spoons
- 6-quart enameled Dutch oven I use this Amazon Basics Dutch oven in my kitchen. It’s sturdy, heats evenly, and is the perfect size for dumplings. Any heavy pot with a lid will work.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 2 teaspoons double acting baking powder regular will also work
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground black pepper
Wet Ingredients
- 1/2 cup sourdough starter discard (or active for fermented version)
- 2/3 cup milk
- 3 Tablespoons unsalted butter, melted
For Fermented Version (optional rise booster)
- 1/4 cup sour cream
- 1/4 teaspoon baking soda
Instructions
- In a medium mixing bowl, whisk together flour, baking powder, sugar, salt, garlic powder, sage, and pepper.
- Add sourdough starter, milk (or buttermilk), and melted butter. Stir just until a wet, sticky, scoopable dough forms—do not overmix.
- Use a small cookie scoop or spoon to drop dough directly onto the surface of simmering soup or stew. Keep each dumpling about 1 tablespoon in size. Maintain the heat at a low bubble.
- Cover the pot with a lid and simmer gently for 15 minutes. Do not lift the lid while cooking!
- After 15 minutes, insert a toothpick into one of the dumplings to check for doneness. If it comes out clean, they’re ready to serve.
Fermented Version (Optional)
- Mix dough as above, using active starter. Cover and ferment for at least 8 hours at room temp, or overnight in the fridge.
- When ready to cook, gently fold in ¼ cup sour cream or buttermilk + ¼ tsp baking soda.Do not overmix after fermentation—fold gently just to combine.
- Proceed with cooking instructions above.
Notes
- Store leftover dumplings in a separate container from the broth to prevent them from getting soggy.
- Reheat in the oven, toaster oven, or microwave.
- Works great in broth-based soups, vegetable stews, or paired with my sourdough chicken and dumplings recipe.
Nutrition
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