Sourdough Discard Cinnamon Sugar Twists
Soft, buttery cinnamon sugar twists made from sourdough discard; quick to prepare and perfect for brunch or snacks.
Ingredients
Dough ingredients
- 1 cup sourdough discard (unfed starter), room temperature
- 2 cups all-purpose flour Approximately 250 g, can replace up to 1/2 cup with whole wheat
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp instant yeast Can omit for sourdough fermentation
- 1/4 cup milk, warmed (not hot) Can swap for plant milk for dairy-free
- 1/4 cup unsalted butter, softened, for dough
- 1 large egg Can be replaced with a flax egg for vegan
- 1 tsp vanilla extract
- 1/2 cup melted butter, for brushing
- 1/2 cup sugar + 2 tsp ground cinnamon, for coating
Instructions
Preparation
- In a large bowl, whisk together the sourdough discard, warm milk, 2 tbsp sugar, instant yeast, egg, and vanilla until combined. Let sit 3–5 minutes.
- Add the 2 cups of all-purpose flour and 1/2 tsp salt. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8 minutes, incorporating the 1/4 cup softened butter until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until roughly doubled.
Shaping
- After the first rise, punch down the dough and roll it into a rectangle about 1/4 inch thick.
- Brush half of the melted butter over the dough and sprinkle the cinnamon-sugar mixture generously.
- Fold the dough in half lengthwise and cut into strips about 3/4–1 inch wide.
- Twist each strip several times and place on a parchment-lined baking tray, leaving space to expand.
- Cover loosely and let rise for another 30–45 minutes.
Baking
- Preheat the oven to 375°F (190°C).
- Bake the twists for 15–18 minutes or until golden brown.
- Brush with remaining melted butter and toss in extra cinnamon sugar.
Notes
Best served warm; can be stored at room temperature for up to 2 days, refrigerated up to 4 days, or frozen for 2 months.