Homemade Sourdough Funnel Cakes (Discard Recipe)
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These Sourdough Funnel Cakes bring all the best fair food memories right into your own kitchen. Crispy on the outside, soft in the center, and covered in powdered sugar, they have that classic nostalgic flavor with a little extra depth from the sourdough discard.
They’re quick, fun to make, and perfect for summer nights, birthday parties, or whenever you’re craving fair food at home. And if you want the full fair-style menu, my Sourdough Corn Dogs, Sourdough Cheese Curds, and Sourdough Churros are just as fun and delicious to make alongside them.
Quick Look: Sourdough Funnel Cakes
- Prep Time: 5 minutes
- Bake Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6 funnel cakes
- Calories: ~222 kcal per funnel cake(based on nutrition panel)
- Cook Method: Fried
- Flavor Profile: Crispy, golden, and slightly tangy with a classic fairground flavor. Dusted with powdered sugar and best enjoyed hot straight from the fryer!
- Difficulty: Easy — Simple batter, quick to fry, and ready in minutes. A fun and nostalgic treat for all ages!
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Why You’ll Love This Homemade Sourdough Funnel Cakes Recipe
- Easy Sourdough Discard Recipe: This is the perfect way to use up your unfed sourdough starter without having to wait for a long fermentation process. The batter comes together quickly in a large mixing bowl, making it a fantastic last-minute dessert.
- Crispy and Sweet: Just like those at the fair, each bite of these sourdough funnel cakes is crispy as can be with just a hint of sweetness. The hot oil creates that perfect golden brown exterior while keeping the inside soft and tender. If you love crispy fried treats, you’ll also enjoy my fried pickles.
- Fun for Any Occasion: No need to wait for special holidays or a special occasion, these fried funnel cakes are so easy and so much fun to make any day of the year. They are a delicious recipe that kids of all ages will devour. For another fun family favorite, try my sourdough chicken tenders.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour – All-purpose flour works just fine for this recipe.
- Sugar – For a richer flavor, you can substitute white sugar with brown sugar. I love a sweeter batter, but you can adjust the amount of sugar to your preference.
- Baking Powder – Since this is a sourdough discard recipe, baking powder will help lift this dough while frying.
- Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
- Sourdough Starter Discard – For sweet recipes like this Sourdough Funnel Cake, I prefer using unfed sourdough starter that is no older than 2 weeks.
- Eggs – Two large eggs help to bring structure to this batter.
- Milk – I used whole milk, but this can be substituted with your favorite dairy-free option like almond or oat milk.
- Vanilla – For the best flavor, opt for vanilla extract rather than imitation.
- Oil – Use a neutral oil like canola oil, avocado oil, or vegetable oil
How to Make Homemade Sourdough Funnel Cakes
- Pour oil in a heavy-bottom pot, like a Dutch Oven, and fill with a neutral oil about a 1/3 of the way. Using a candy thermometer, heat the oil to 375 degrees F.
- While the oil is heating, add the sourdough discard, eggs, milk and vanilla extract in a large mixing bowl. Whisk until smooth.
- In a separate bowl, add the flour, sugar, baking powder and salt. Whisk until thoroughly combined.
- Gradually pour the dry ingredients into the wet ingredients, while simultaneously whisking. Continue to whisk until the batter is without any large lumps (a few smaller lumps are okay).
- Once the oil is hot, pour the batter into a liquid measuring cup. This makes for an easier and less messy process!
- Pour about 1/3 – 1/2 cup of the batter into a funnel while your pointer finger covers the hole. When ready, release the opening of the funnel and allow the batter to drizzle into the hot oil. Slowly move the funnel in circular and criss-cross motions to create the funnel shape. **No funnel? No worries! See below alternative tools.
- Fry until golden brown (about 60-90 seconds), then using a wire spider, carefully flip the Sourdough Funnel cake to the second side. Continue to fry until beautifully golden brown (about 60 seconds or so).
- Remove the funnel cake from the hot oil and place on a piece of paper towel on a wire rack to collect any excess oil.
- Immediately top with powdered sugar and enjoy!
**Before frying up the next funnel cake, be sure to allow the oil to return to temperature!
Toppings
You can’t go wrong with a piping-hot funnel cake dusted high with powdered sugar! It’s classic because it’s just that good! However, if you are looking for a way to jazz up Sourdough Funnel Cakes, why not try a few of these other favorite toppings.
- Sweet Sauces – Hot fudge, salty caramel, melty peanut butter or fruit sauces add an extra decadent flavor.
- Fruit – like fresh blueberries, strawberries, or sliced bananas
- Cinnamon Sugar
- Marshmallow Fluff
- Whipped Cream
- A Scoop of Ice Cream
McKenna’s Helpful Tips
- Use a neutral oil: For the best flavor, fry your funnel cakes in a neutral oil like canola, vegetable, or peanut oil. These oils have a high smoke point and won’t overpower the taste of the sweet cake.
- Maintain the oil temperature: Keep your oil around 375 degrees F. If it’s too hot, the outside will burn before the inside cooks; if it’s too cool, the batter will absorb too much oil and become greasy. This is crucial for all fried foods, including my sourdough fried cheese curds.
- No funnel? No problem: If you don’t have a traditional funnel, you can easily use a liquid measuring cup with a spout or a piping bag with a 1/2 inch opening snipped off to drizzle the batter into the hot oil.
- Get creative with toppings: While powdered sugar is classic, try topping your funnel cakes with fresh blueberries, cinnamon sugar, or even a scoop of ice cream!
How to Store
Store leftover Sourdough Funnel Cakes in an airtight container in the fridge for up to 2 days. To reheat, place the cakes on a sheet pan in the oven for 10 minutes at 350 degrees, or until warm.
Sourdough Funnel Cakes FAQs
Can I long ferment the Homemade Sourdough Funnel Cakes batter?
Yes, I would suggest long fermenting this batter in the fridge for up to 24 hours if you want to break down the gluten further and develop a deeper sourdough flavor. Just cover the large bowl tightly with plastic wrap. If you enjoy long-fermented treats, you might also like my sourdough zucchini fritters.
Can I make Homemade Sourdough Funnel Cakes if I don’t have a funnel?
Absolutely! Instead of a funnel, you can use a liquid measuring cup or a piping bag with a 1/2 inch opening. Both methods work perfectly to drizzle the thick pancake batter into the hot oil to create those classic overlapping squiggles.
What oil is best for frying Homemade Sourdough Funnel Cakes?
I recommend using a neutral oil for my sourdough funnel cake recipe. Vegetable, canola, or peanut oil all work great and are my frying oils of choice for frying everything from churros to crispy sourdough fried fish. Happy cooking!
If you tried this Sourdough Funnel Cakes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Funnel Cake Recipe
Yield: 6 Sourdough Funnel Cakes
Craving the nostalgic taste of fairground funnel cakes with a unique twist? Try these Sourdough Discard Funnel Cakes! This easy recipe transforms leftover sourdough discard into crispy, tangy delights that kids of all ages will love.
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Ingredients
- 240 grams sourdough discard 1 cup** see notes below
- 2 large eggs
- 120 grams milk 1/2 cup
- 4 grams vanilla extract 1 teaspoon
- 210 grams all-purpose flour 1 1/2 cups
- 36 grams sugar 3 Tablespoons
- 4 grams baking powder 1 teaspoon
- 3 grams salt 1/2 teaspoon
- oil for frying
- powdered sugar for dusting
Instructions
- Pour oil in a heavy-bottom pot, like a Dutch Oven and fill with a neutral oil about a 1/3 of the way. Using a candy thermometer, heat the oil to 375 degrees F.oil for frying
- While the oil is heating, add the sourdough discard, eggs, milk and vanilla extract in a large mixing bowl. Whisk until smooth.240 grams sourdough discard, 2 large eggs, 120 grams milk, 4 grams vanilla extract
- In a separate bowl, add the flour, sugar, baking powder and salt. Whisk until thoroughly combined.210 grams all-purpose flour, 36 grams sugar, 4 grams baking powder, 3 grams salt
- Gradually pour the dry ingredients into the wet ingredients, while simultaneously whisking. Continue to whisk until the batter is without any large lumps (a few smaller lumps are okay).
- Once the oil is hot, pour the batter into a liquid measuring cup. This makes for an easier and less messy process!
- While your pointer finger covers the hole of a funnel with a 1/2 inch opening, pour about 1/3 – 1/2 cup of the batter into the funnel. When ready, release the opening of the funnel and allow the batter to drizzle into the hot oil. Slowly move the funnel in circular and criss-cross motions to create the funnel shape.No funnel? No worries! See below for alternative tools.
- Fry until golden brown (about 60-90 seconds), then using a wire spider strainer, carefully flip the Sourdough Funnel Cake to the second side. Continue to fry until beautifully golden brown (about 60 seconds or so).
- Remove the funnel cake from the hot oil and place it on a piece of paper towel on a wire rack to collect any excess oil.
- Immediately top with powdered sugar and enjoy!powdered sugar for dusting
- Before frying up the next funnel cake, be sure to allow the oil to return to temperature!
Notes
If you only have a 120 grams (1/2 cup) of sourdough discard, increase the amount of flour to 270 g and milk to 180g.
Toppings
You can’t go wrong with a piping-hot funnel cake dusted high with powdered sugar! It’s classic because it’s just that good! However, if you are looking for a way to jazz up Sourdough Funnel Cakes, why not try a few of these other favorite toppings.- Sweet Sauces – Hot fudge, salty caramel, melty peanut butter or fruit sauces add an extra decadent flavor.
- Fruit – like fresh blueberries, strawberries, or sliced bananas
- Cinnamon Sugar
- Marshmallow Fluff
- Whipped Cream
- A Scoop of Ice Cream
How to Store
Store leftover Sourdough Funnel Cakes in an airtight container in the fridge for up to 2 days. To reheat, place the cakes on a sheet pan in the oven for 10 minutes at 350 degrees, or until warm.FAQs:
Can I long ferment the Sourdough Funnel Cake batter?
I would suggest long fermenting this batter in the fridge for up to 24 hours.Can I make Sourdough Funnel Cakes if I don’t have a funnel?
Absolutely! Instead of a funnel, you can use a liquid measuring cup or a piping bag with a 1/2 inch opening.What oil is best for frying?
I recommend using a neutral oil for in my sourdough funnel cake recipe. Tallow, avocado oil, or vegetable oil all work great and are my frying oils of choice for frying everything from churros to fried pickles. This recipe card was updated on 03/07/26.Nutrition
Serving: 1g | Calories: 222kcal | Carbohydrates: 42g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 294mg | Potassium: 89mg | Fiber: 1g | Sugar: 7g | Vitamin A: 112IU | Calcium: 77mg | Iron: 2mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
My family loved these! They did turn out a bit thick, so we used a piping bag instead of a funnel. I also was able to get away with only an inch of oil in a dutch oven at 275 degrees instead of 375. I couldn’t get past 300 without it smoking.
So glad your family loved them! Using a piping bag is such a smart idea! For the oil temperature — 375°F is ideal for that light, crispy texture without absorbing too much oil, so if your oil is smoking at a lower temp, it might be the type of oil you’re using or a thermometer calibration issue. I recommend using a high–smoke point oil like avocado, tallow, peanut, or vegetable oil so you can safely reach 375°F without smoking.
I made this recipe tonight and Oh…My…Goodness…..it is sooooo good. It was a little too thick to go through my funnel, so I had to use a piping bag. It was very messy but still tasted amazing.
Oh my goodness—thank you!! I’m so glad you loved them! Yes, the batter can be a bit thick depending on how bubbly the discard is, but great call using a piping bag—that’s a perfect backup plan. Messy funnel cakes are kind of part of the fun, right? 😂 So happy they still turned out delicious!