Sourdough Onion Rings

Sourdough onion rings are one of my favorite ways to turn leftover sourdough starter into something crispy, golden, and totally crave-worthy. The tangy discard adds incredible depth to the batter, creating rings that are far from ordinary. I still remember the first time I made these on a rainy Saturday afternoon – watching that batter bubble and crisp up in the hot oil while my kitchen filled with that irresistible fried-food aroma was pure magic.

There’s something so satisfying about making onion rings from scratch, especially when you’re putting that sourdough discard to delicious use instead of tossing it. These crispy sourdough onion rings come together with just a handful of ingredients, though they do need a bit of frying setup and attention. The result is restaurant-quality crunch with a subtle tang that makes them absolutely irresistible. Whether you’re looking for a game day snack or a fun side dish, this sourdough starter recipe delivers every single time. The golden exterior gives way to sweet, tender onion inside, and that hint of sourdough flavor makes all the difference.

Ingredients You’ll Need for Crispy Sourdough Onion Rings

I always use yellow onions for the best balance of sweetness and structure, though sweet onions work beautifully too if you prefer a milder flavor. Pro tip: the batter consistency is everything here. It should be like thick pancake batter – coating the back of a spoon and dripping off slowly in ribbons, not running off immediately.

• 1 large yellow onion, cut into ½-inch thick rings
• ½ cup (60g) all-purpose flour
• ½ cup (120g) unfed sourdough starter discard
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (or to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup (80ml) beer or milk (or water)
• 4-6 cups vegetable or canola oil for frying

My go-to tip: I prefer using beer in the batter because it adds extra lightness and a subtle malty flavor that pairs perfectly with the sourdough tang. If you don’t have beer, whole milk creates a rich batter, while water keeps things lighter. Any light lager or pale ale works great.

Equipment You’ll Need

• Heavy-bottomed pot or Dutch oven (at least 4 quarts)
• Cooking thermometer (or use the batter-drop test method)
• Spider strainer or tongs
• Wire rack and baking sheet (for draining)
• Medium mixing bowl
• Whisk

Step-by-Step Instructions for Perfect Onion Rings

I recommend letting your batter rest for the full 10-15 minutes. This gives the flour time to hydrate and the sourdough to work a bit of its magic, resulting in a crispier final product.

Step 1: Peel the onion and slice it into ½-inch thick rings. Separate the rings gently and set them aside on a plate. Uniform thickness is key for even cooking – too thin and they’ll burn, too thick and the onion won’t cook through properly.

Step 2: In a medium bowl, whisk together the flour, sourdough starter discard, garlic powder, smoked paprika, cayenne, salt, and black pepper until well combined and no flour lumps remain.

Step 3: Gradually whisk in the beer (or your chosen liquid) until a smooth batter forms. The consistency should be like thick pancake batter – thick enough to coat the back of a spoon and slowly drip off in ribbons, not run off immediately or sit in a blob. Let the batter rest for 10-15 minutes at room temperature. This resting time helps develop better texture and crispiness.

Step 4: Heat about 2 inches of oil (approximately 4-6 cups depending on your pot diameter) in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature throughout frying. If you don’t have a thermometer, test by dropping a small bit of batter into the oil – it should sizzle immediately and rise to the surface. If the oil is too cool, your onion rings will be greasy. Too hot, and they’ll burn before cooking through.

Step 5: Working with 2-3 rings at a time, use a fork to dip each ring into the batter, turning to coat completely. Lift with the fork and let excess batter drip back into the bowl for 3-5 seconds – don’t skip this step or you’ll end up with gloppy coating that slides off.

Step 6: Carefully lower the battered rings into the hot oil using tongs or a spider strainer, laying them away from you to prevent oil splatter. Fry in small batches to avoid overcrowding, which drops the oil temperature significantly. Cook for 2-3 minutes per side, until they turn a deep golden brown and the bubbling slows down – this means the moisture is cooked out and they’re getting crispy.

Step 7: Use a spider strainer or tongs to remove the fried sourdough onion rings from the oil. They should sound crispy when you lift them. Place them on a wire rack set over a baking sheet or on a paper towel-lined plate to drain. Season immediately with a pinch more salt while they’re still hot for the best flavor – the salt sticks better to hot, just-fried food.

Step 8: Between batches, give the batter a quick stir and check your oil temperature. Let it come back up to 350°F before adding the next batch. Repeat the coating and frying process with the remaining onion rings and batter. Serve hot for maximum crunch.

What to Serve with Sourdough Onion Rings

These crispy rings pair wonderfully with both casual meals and more elevated dishes for game day or dinner.

Juicy Burgers: Classic pairing that never disappoints. The crispy, tangy onion rings complement the savory beef perfectly, and they’re amazing piled right on top of the burger too.

BBQ Chicken: The smoky-sweet flavors of barbecue sauce create a delicious contrast with the tangy sourdough batter. This combo is perfect for summer cookouts or casual weekend dinners.

Creamy Coleslaw: The cool, crunchy slaw balances the hot, crispy rings beautifully. The acidity in the coleslaw dressing echoes the sourdough tang in a really pleasant way.

Dipping Sauces: Serve with ranch dressing, chipotle mayo, garlic aioli, or even honey mustard. The creamy, bold flavors make these sourdough onion rings even more addictive.

More Sourdough Discard Recipes and Comfort Food Favorites

These crispy sourdough onion rings are just one delicious way to use up starter discard. For more creative sourdough ideas, try making tender Sourdough Discard Naan as a side bread, or sweet treats like Sourdough Discard Cinnamon Rolls for dessert. The tangy flavor works beautifully in both savory and sweet applications.

When serving these onion rings as an appetizer or side dish, pair them with hearty mains like Crispy Parmesan Chicken with Garlic Sauce or Loaded Beef Bacon Cheeseburger Pasta. For a complete comfort food spread, serve alongside Cheeseburger Soup or Cajun Potato Soup. The crispy, tangy rings complement rich, savory dishes perfectly.

Storage and Reheating Tips

These are absolutely best enjoyed fresh and hot right after frying, when the coating is at peak crispiness. That said, I recommend storing any leftovers in an airtight container in the refrigerator for up to 2 days, though they will lose some crunch.

To reheat, skip the microwave entirely – it makes them soggy. Instead, arrange them in a single layer on a baking sheet and warm in a 375°F oven for 5-7 minutes until heated through and the coating crisps up again. An air fryer works brilliantly too – just 3-4 minutes at 375°F does the trick.

Pro tip: these don’t freeze particularly well due to the moisture in the onions, so I always plan to make just what I’ll serve that day. If you want to prep ahead, you can slice the onions and make the batter separately up to 2 hours in advance, then combine and fry when ready to serve for the crispiest results.

Common Questions About Making Sourdough Onion Rings

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