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
Scale
- 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