Sourdough Discard Cinnamon Sugar Twists – A Quick & Cozy Treat

Contents show

1 Why You’ll Love This Recipe

2 Ingredients

2.1 For the Dough:

2.2 For the Cinnamon-Sugar Coating:

3 Step-by-Step Instructions

3.1 Make the Dough

3.2 Roll and Cut

3.3 Twist the Strips

3.4 Bake

3.5 Coat in Cinnamon Sugar

4 Helpful Tips

5 Serving Suggestions

6 Storage Instructions

7 Make It Your Own

8 Behind the Recipe

9 FAQ

9.1 Can I use active sourdough starter instead of discard?

9.2 What’s the best flour to use?

9.3 Can I make these dairy-free?

9.4 Can I freeze the baked twists?

9.5 Why didn’t my twists puff up?

10 Conclusion

11 Sourdough Discard Cinnamon Sugar Twists – A Quick & Cozy Treat

11.1 Description

11.2 Ingredients

11.3 For the Dough:

11.4 For the Cinnamon-Sugar Coating:

11.5 Instructions

11.6 Equipment

11.7 Notes

11.8 Nutrition

11.9 Did you make this recipe?

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Few things compare to the comfort of fresh-baked pastry straight from the oven—especially when it’s dusted with cinnamon sugar. These Sourdough Discard Cinnamon Sugar Twists are not only delicious, but they’re also a clever way to put your unfed sourdough starter to good use. If you’ve been baking sourdough at home, you already know how often discard gets tossed out. But instead of wasting it, this recipe transforms that extra starter into golden, buttery pastries with a delightful crunch and a sweet, spiced coating.

Perfect for busy mornings, casual get-togethers, or simply treating yourself with a cup of coffee, this recipe fits right into the rhythm of everyday life. There’s no rising or waiting involved, just a few basic ingredients and half an hour of your time. Whether you’re an experienced baker or just starting out, you’ll find these twists simple, satisfying, and incredibly rewarding.

Why You’ll Love This Recipe

If you’re looking for a quick recipe that checks all the boxes—flavor, ease, and comfort—this one is for you. Here are just a few reasons this cinnamon sugar twist recipe stands out:

• Quick & Easy: Ready in about 30 minutes from start to finish, no yeast or rising time needed.
• Reduces Waste: It uses sourdough discard that would normally be thrown away, making it practical and eco-friendly.
• Simple Ingredients: Everything needed is likely already in your pantry or fridge.
• Delicious Texture: Crisp and golden on the outside, soft and layered inside.
• Family-Friendly: Great for breakfast, snacks, or even dessert—the whole family will love them.
• Customizable: Add nuts, chocolate chips, or a glaze for variety.

This recipe is more than just another sweet treat—it’s a smart and heartwarming way to bring homemade baking into your routine.

this RECIPE

Ingredients

Having all your ingredients measured and ready makes this process smooth and stress-free. This recipe is divided into two parts: the dough and the coating.

For the Dough:

• 1 cup (240g) sourdough discard (unfed starter): This provides a subtle tang and moisture without requiring additional rise time.
• 1 ¼ cups (160g) all-purpose flour: The base of the dough.
• 2 tablespoons sugar: Adds just enough sweetness to balance the sourdough.
• ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
• ½ teaspoon baking powder: Gives the dough a little lift and softness.
• ½ teaspoon cinnamon: Adds warmth and spice directly into the dough.
• 4 tablespoons cold unsalted butter, cut into small cubes: The secret to flakiness.
• 2 tablespoons milk (or non-dairy alternative): Helps bring the dough together smoothly.

For the Cinnamon-Sugar Coating:

• ¼ cup sugar: Creates a sweet and crunchy coating.
• 1 ½ teaspoons cinnamon: Gives that classic bakery flavor.
• 2 tablespoons melted butter: Helps the sugar mixture stick and adds richness.

Step-by-Step Instructions

Make the Dough

Start by combining your dry ingredients in a medium mixing bowl: flour, sugar, salt, baking powder, and cinnamon. Stir them together with a fork or whisk until well blended.

Next, add the cold butter cubes. Using a fork, pastry cutter, or your fingertips, cut the butter into the dry ingredients until the mixture looks like coarse crumbs. You want small, pea-sized bits of butter remaining—this is what gives the twists their tender, flaky layers.

Once crumbly, pour in the sourdough discard and milk. Stir everything gently until the dough comes together. Don’t overmix—stop as soon as the dough holds together. It should be soft but not sticky.

Roll and Cut

Lightly flour a clean countertop or cutting board. Roll the dough out into a rectangle about ¼ inch thick. Use a sharp knife or pastry cutter to slice the dough into strips about ½ inch wide and 6 inches long.

Twist the Strips

Take each strip of dough and gently twist it a few times. You can do this by holding each end and turning in opposite directions. The twists don’t need to be perfect—the charm is in the homemade look. Place them spaced apart on a parchment-lined baking sheet.

Bake

Preheat your oven to 375°F (190°C). Bake the twists for 15–18 minutes, or until they turn golden brown and crisp on the edges. Rotate the tray halfway through if your oven has hot spots.

Coat in Cinnamon Sugar

While the twists are still warm (but not too hot to handle), brush each one with melted butter. Then, roll them in the cinnamon-sugar mixture. The butter helps the sugar stick and adds a rich flavor that finishes each twist perfectly.

Helpful Tips

• Use cold butter: Cold butter is key for creating that layered, flaky texture. Avoid soft or melted butter in the dough.
• Don’t skip the parchment paper: It helps the twists bake evenly and prevents sticking.
• Double the recipe: These disappear fast. You might want to make a second batch if you’re feeding a group.
• Want extra crispness? Bake for an additional 2–3 minutes, keeping a close eye to avoid burning.

Serving Suggestions

These twists are best enjoyed fresh from the oven, but they’re just as delightful at room temperature. Here are a few ideas:

• Breakfast: Serve warm with your morning coffee or a spiced chai latte.
• Brunch table: Add them to your brunch spread as a sweet option next to eggs or fruit.
• Afternoon treat: A perfect companion to tea time or a light snack between meals.
• Dessert: Add a drizzle of vanilla glaze and serve with ice cream for a simple dessert.

Storage Instructions

Let the twists cool completely before storing. Place them in an airtight container and keep them at room temperature for up to 2 days. If they begin to lose their crispness, pop them in a 300°F (150°C) oven for 5–7 minutes to refresh them.

If you want to make them ahead, you can prepare and shape the dough twists, freeze them on a baking sheet, and store them in a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the bake time.

Make It Your Own

Once you try the base recipe, you can start experimenting with flavor twists. Here are some ideas to inspire you:

• Add-ins: Mix chopped nuts, raisins, or mini chocolate chips into the dough.
• Flavored sugar: Swap the cinnamon for cardamom or pumpkin spice for a seasonal twist.
• Glaze it: Whisk powdered sugar with milk or lemon juice for a light drizzle on top.
• Savory option: Skip the sugar and cinnamon—use garlic powder, shredded cheese, or herbs for a savory version.

Behind the Recipe

Sourdough baking has made a big comeback, and with it comes a common question: what to do with all the discard? When feeding your sourdough starter, you often remove a portion to keep it healthy. Instead of throwing that portion away, you can turn it into something useful and delicious.

This recipe is one of the easiest and most satisfying ways to use your discard. It doesn’t require fermentation or rise time, and the discard adds depth of flavor without the need for yeast. It’s a practical recipe born out of resourcefulness, turning what would be waste into something beautiful and satisfying.

FAQ

Can I use active sourdough starter instead of discard?

Yes, you can, but it may slightly change the texture. Discard is more relaxed and less bubbly, making the dough easier to work with for this particular recipe.

What’s the best flour to use?

All-purpose flour works best here. You could also try half whole wheat flour for a heartier twist, but the texture may be a bit denser.

Can I make these dairy-free?

Absolutely. Use a plant-based butter alternative and your favorite non-dairy milk such as almond, oat, or soy.

Can I freeze the baked twists?

Yes, you can. Let them cool completely, then freeze in an airtight container. Reheat in the oven for best texture.

Why didn’t my twists puff up?

Make sure your baking powder is fresh, and try not to overwork the dough. Also, ensure your oven is fully preheated before baking.

Conclusion

These cinnamon sugar twists are more than just a recipe—they’re a way to bring warmth, creativity, and sustainability into your kitchen. With a soft interior, crispy edges, and a nostalgic cinnamon-sugar flavor, they’re a treat you can feel good about making and sharing. Whether you’re a sourdough pro or just exploring the world of baking, this recipe offers a little moment of joy with every bite.

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