These sourdough discard cinnamon sugar twists are absolutely divine, my friends! Imagine biting into a crispy, buttery twist with that perfect cinnamon-sugar coating that just melts in your mouth. The best part? You’re using up that unfed sourdough starter sitting in your fridge! Trust me, these little beauties are ready in just 30 minutes, making them the perfect sweet treat when you need something delicious but don’t have all day to bake.
Why You’ll Love This Recipe
- Quick & Easy: From mixing to munching in just 30 minutes – perfect for those sweet tooth emergencies!
- Waste Reducer: Uses up that sourdough discard you might otherwise toss – making you feel like a kitchen hero.
- Irresistibly Crispy: The perfect balance of buttery, crisp exterior and tender interior that’ll have everyone reaching for seconds.
- Family Favorite: Simple enough for weekday treats but special enough to make any coffee break feel like a celebration.
Ingredients
- Sourdough Discard: The star of our show! Adds a subtle tang and helps create that perfect texture.
- All-Purpose Flour: Creates the structure for our twists.
- Sugar: Sweetens the dough just enough to complement the cinnamon coating.
- Salt: Enhances all the flavors and balances the sweetness.
- Baking Powder: Gives our twists a bit of lift since we’re using unfed starter.
- Cinnamon: Adds warmth to both the dough and coating.
- Cold Butter: Creates those lovely flaky layers in the twists.
- Milk: Brings the dough together; use your favorite non-dairy alternative if needed.
- Melted Butter: Helps the cinnamon-sugar coating stick to our baked twists.
Note: The exact measurements for these ingredients will be available in the recipe card below the article.
How to Make the Sourdough Discard Cinnamon Sugar Twists
Step 1: Prepare the Dough
Mix your dry ingredients in a bowl until well combined. Then work that cold butter in with a fork or pastry cutter until you’ve got a lovely crumbly mixture. The butter pieces should be about pea-sized – this is what gives us those flaky layers! Stir in your sourdough discard and milk, mixing just until a soft dough forms. Don’t overmix or you’ll lose that wonderful texture!
Step 2: Roll and Cut
Lightly flour your work surface (just enough to prevent sticking) and roll the dough into a rectangle about ¼-inch thick. Now grab a knife or pizza cutter and slice that beauty into ½-inch wide strips, about 6 inches long. This is where the magic begins!
Step 3: Twist and Place
Here’s the fun part! Take each strip between your fingers and give it a few gentle twists. Place these twisted treasures onto a parchment-lined baking sheet, giving them a little room to expand.
Step 4: Bake to Golden Perfection
Pop these into your preheated oven and let them bake until they’re gorgeously golden and crisp around the edges. Your kitchen is about to smell absolutely heavenly!
Step 5: Add the Cinnamon-Sugar Coating
While your twists are still warm, brush them with melted butter (be generous here!) and roll them in that irresistible cinnamon-sugar mixture. Make sure every nook and cranny gets coated!
Pro Tips for Making the Recipe
- Keep It Cold: Make sure your butter stays cold until mixing – this creates those delicious flaky layers.
- Don’t Overwork: Handle the dough gently for the most tender twists.
- Even Cutting: Try to keep your strips uniform in size so they bake evenly.
- Double Coating: For extra indulgence, give them a second roll in the cinnamon-sugar after the first coating sets.
How to Serve
These twists are absolutely magical when served warm, with that cinnamon-sugar still slightly gooey. But they also develop an incredible crispness as they cool! Here are some serving suggestions:
- Pair with your morning coffee or afternoon tea for a little moment of bliss
- Serve alongside hot chocolate for the kids (or kids at heart!)
- Create a simple dessert by serving warm twists with a scoop of vanilla ice cream
- Pack in lunchboxes or bring to potlucks – they travel beautifully!
Make Ahead and Storage
Storing Leftovers
Store your cooled twists in an airtight container at room temperature for up to 3 days. They’ll gradually lose some crispness but will still be delicious!
Freezing
These twists freeze beautifully! Place them in a freezer-safe container with parchment between layers and freeze for up to 2 months.
Reheating
To restore crispness, pop frozen or day-old twists in a 300°F oven for about 5 minutes. They’ll taste nearly as good as fresh-baked!
FAQs
Can I use fed sourdough starter instead of discard?
Absolutely! Fed starter will work beautifully too, though your twists might rise a bit more. Just watch them closely in the oven as baking time might be slightly shorter.
My dough seems too sticky. What should I do?
No worries! Sourdough discard can vary in hydration. Just add a tablespoon of flour at a time until the dough is workable but still soft. Be careful not to add too much or your twists might become tough.
Can I make these ahead and bake later?
Yes! You can prepare the twists and refrigerate them (unbaked) for up to 24 hours. Just add 2-3 minutes to the baking time when cooking from cold.
Can I add other flavors to these twists?
Absolutely! Try adding orange zest to the dough, or swap the cinnamon-sugar for a cardamom-sugar coating. For a savory version, skip the sugar coating and sprinkle with herbs and parmesan before baking!
These Sourdough Discard Cinnamon Sugar Twists turn leftover starter into a buttery, crispy treat that’s hard to resist. I make them when I want something quick, special, and delicious without spending hours in the kitchen.
Love fun baking ideas? Check out these vibrant colored cookie dough cookies too!
Whether you’re a sourdough newbie or seasoned baker, these twists are a must-try!
Print
Sourdough Discard Cinnamon Sugar Twists
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 twists 1x
- Category: Baking
- Method: Baked
- Cuisine: American
Description
These buttery, golden cinnamon sugar twists are the perfect way to use up sourdough discard. Quick, crisp, and irresistibly delicious, great for breakfast or dessert!
Ingredients
- 1 cup (240g) sourdough discard
- 1 cup (125g) all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons (60g) cold unsalted butter, cubed
- 1/4 cup (60ml) milk
- 1/4 cup sugar (for coating)
- 1 1/2 teaspoons ground cinnamon (for coating)
- 2 tablespoons melted butter (for brushing)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly.
- Stir in sourdough discard and milk until a dough forms. Don’t overmix.
- On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.
- Cut into strips, twist each one, and place on the baking sheet.
- Brush with melted butter.
- In a small bowl, mix cinnamon and sugar, then sprinkle generously over twists.
- Bake for 15–18 minutes or until golden brown.
- Let cool slightly before serving.
Notes
You can store leftovers in an airtight container for up to 2 days. Reheat briefly in the oven for crispiness.
Nutrition
- Serving Size: 1 twist
- Calories: 140
- Sugar: 6g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 18mg
Keywords: sourdough discard, cinnamon sugar, easy baking, twists, dessert, breakfast