Sourdough Discard Cinnamon Sugar Twists
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.