Description
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.
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:
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1 cup (240g) sourdough discard (unfed starter): This provides a subtle tang and moisture without requiring additional rise time.
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1 ¼ cups (160g) all-purpose flour: The base of the dough.
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2 tablespoons sugar: Adds just enough sweetness to balance the sourdough.
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½ teaspoon salt: Enhances all the flavors and balances the sweetness.
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½ teaspoon baking powder: Gives the dough a little lift and softness.
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½ teaspoon cinnamon: Adds warmth and spice directly into the dough.
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4 tablespoons cold unsalted butter, cut into small cubes: The secret to flakiness.
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2 tablespoons milk (or non-dairy alternative): Helps bring the dough together smoothly.
For the Cinnamon-Sugar Coating:
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¼ cup sugar: Creates a sweet and crunchy coating.
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1 ½ teaspoons cinnamon: Gives that classic bakery flavor.
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2 tablespoons melted butter: Helps the sugar mixture stick and adds richness.
Instructions
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.
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.
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.
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.
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.
Notes
These cinnamon sugar twists are best enjoyed fresh but can be stored and refreshed for up to two days. If you like extra crispiness, simply toast them in the oven before serving. You can experiment with different sugars and spices for the coating depending on your taste. This recipe is a great way to use up sourdough discard without requiring rise time or yeast.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Snacks, Breakfast, Dessert
- Method: Baking
- Cuisine: American.
Nutrition
- Serving Size: 1 twist (approximate, based on 12 servings)
- Calories: 170 kcal
- Sugar: 5 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg