sourdough discard churros are my little solution for those days when I open the fridge, see that jar of discard, and feel guilty for even thinking about tossing it. You know the feeling, right? You want something fun and sweet, but you also want it to be easy and not require a whole baking project. These churros hit that sweet spot, and the twist is that the discard adds a gentle tang that keeps them from tasting flat. Plus, you get that classic crisp outside, soft inside situation that makes people hover near the stove. 
What are Churros?
Churros are basically fried dough sticks that get rolled in cinnamon sugar while they are still warm. They are popular in Spain and throughout Latin America, and you will often see them served with a chocolate dipping sauce. The texture is the whole point: crisp ridges on the outside and a tender, slightly chewy middle.
Traditional churros are made with a simple cooked dough, but my version leans on sourdough discard for flavor and a tiny bit of extra tenderness. It is still straightforward, still cozy, and still totally snack worthy.
Why You’ll Love This Recipe
I make these when I want a dessert that feels special without dirtying every bowl I own. The discard gives the dough a subtle edge that balances the sugar, and honestly, it makes them taste like you tried harder than you did.
Here is why they are a repeat recipe in my kitchen:
- Great use of discard when you do not feel like baking a loaf.
- Quick payoff because frying is fast and dramatic in a good way.
- That cinnamon sugar crust that clings to every ridge.
- Easy to customize with a twist like citrus zest or spicy cocoa.
If you are on a sourdough discard streak, you might also like something more breakfasty like these gooey sourdough discard cinnamon roll bites. Same cozy vibe, different direction.
Tips for Making Sourdough Churros
I have made sourdough discard churros enough times to learn a few things the slightly messy way. None of this is hard, but these small tips make the difference between decent churros and the kind people ask for again.
Get the oil temperature in the right zone
Aim for about 350 F to 365 F. If the oil is too cool, the churros soak up oil and feel heavy. If it is too hot, they brown too fast and the centers can stay doughy. A thermometer helps, but if you do not have one, test with a small piped piece. It should bubble actively and float, turning golden in about a minute or so per side.
Use a sturdy piping bag and a star tip
The star tip is not just for looks. Those ridges create more crispy edges and help the cinnamon sugar stick. If your piping bag feels flimsy, double bag it. The dough is thick and you do not want a blowout situation right over hot oil.
My little twist: citrus and a pinch of spice
I like adding a bit of orange zest to the cinnamon sugar, plus a tiny pinch of cayenne or chili powder. Not enough to make them hot, just enough to make people go, wait, what is that? It plays really well with the tang from the discard.
One more practical note: roll them in cinnamon sugar while they are still warm. If you wait too long, the sugar does not cling as nicely.
How to Store Sourdough Churros
Fresh is best, and I will be honest, sourdough discard churros are at their peak in the first hour. That is when the outside is shatter crisp and the inside is soft and steamy.
If you have leftovers, here is what works:
Room temperature: Let them cool completely, then store in a container that is not totally airtight, like a container with the lid slightly cracked. This helps keep them from getting soggy. Eat within 1 day.
Reheating: Skip the microwave if you can. Use an oven or air fryer at 350 F for about 4 to 6 minutes until crisp again. Then give them a quick re roll in cinnamon sugar if they need it.
Freezing: I do not love freezing finished churros because the coating gets weird. If you want to prep ahead, it is better to pipe the dough onto parchment in short sticks, freeze until firm, then fry from frozen, adding an extra minute or so.
How to Make Sourdough Churros
This is the part where you realize it is not complicated at all. You are basically making a thick dough, piping it, frying it, and rolling it in the good stuff. I keep the ingredients simple, then I let the discard do its thing.
What you will need
- 1 cup water
- 4 tablespoons butter
- 1 tablespoon sugar
- 1 quarter teaspoon salt
- 1 cup all purpose flour
- 1 cup sourdough discard, unfed is fine
- 2 large eggs
- 1 teaspoon vanilla
- Oil for frying, like canola or vegetable
For the coating: 1 half cup sugar, 1 to 2 teaspoons cinnamon, optional orange zest, optional pinch of cayenne.
Step by step directions
1) In a medium saucepan, add the water, butter, sugar, and salt. Bring it to a simmer until the butter melts.
2) Add the flour all at once. Stir hard with a wooden spoon until it turns into a thick dough and pulls away from the pan. Keep stirring for about 30 to 60 seconds to dry it out a little.
3) Move the dough to a bowl and let it cool for about 5 minutes. You want it warm, not hot, so it does not cook the eggs.
4) Mix in the sourdough discard. It will look a little uneven at first, then it comes together.
5) Add the eggs one at a time, mixing well after each. The dough should look glossy and thick. Stir in the vanilla.
6) Heat your oil in a deep pot to around 350 F to 365 F. Line a plate with paper towels. Mix your cinnamon sugar coating in a shallow bowl.
7) Spoon the dough into a piping bag with a star tip. Pipe 4 to 6 inch strips over the oil, snipping with clean scissors. Fry in batches so you do not crowd the pot.
8) Fry until golden brown, flipping once or twice, about 2 to 4 minutes total depending on size. Drain briefly on paper towels.
9) While warm, roll in the cinnamon sugar. Serve right away, especially if you want that crisp snap.
Easy dipping ideas: melted chocolate, Nutella warmed with a splash of milk, dulce de leche, or even a simple vanilla glaze. And if you are in a savory mood on another day, I am not saying you should, but pairing fried food nights with something like sourdough discard fried chicken tenders is honestly a very fun weekend plan.
Common Questions
Can I make sourdough discard churros with very sour discard?
Yes. Super tangy discard works fine. The cinnamon sugar and any dip will balance it, and you still get a nice flavor boost.
Do I need a mixer?
No. A strong spoon and a little arm power are enough. A hand mixer can help when adding the eggs, but it is not required.
Why did my churros burst or look ragged?
Usually the oil was too hot or the dough was overmixed after adding eggs. Also make sure your piping tip is not too small and that you are not forcing the dough through it.
Can I bake them instead of frying?
You can, but they will not be the same. They turn more like crisp breadsticks. If you try it, pipe onto a parchment lined sheet, bake at 425 F until deeply golden, then broil briefly for color.
How do I keep them crispy for a party?
Fry close to serving time. You can keep batches warm on a baking sheet in the oven at 200 F to 250 F, but roll in cinnamon sugar right before serving for the best crunch.
A sweet little send off
If you have been looking for a fun way to use up discard, sourdough discard churros are such a satisfying win, especially with that citrusy cinnamon sugar twist. Make a batch, put on some music, and let everyone grab them while they are warm. If you want more inspiration, I love checking out recipes like Easy Sourdough Churros [with Mexican Hot Chocolate Sauce], Sourdough Churro Bites – Heart’s Content Farmhouse, and The Best Sourdough Churros and Chocolate Recipe (Discard) when I am in a churro mood. Now go grab that jar from the fridge and treat yourself, because this is the kind of kitchen project that feels like a hug and tastes even better.
Print
Sourdough Churros
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious sourdough churros rolled in cinnamon sugar, featuring a crispy exterior and a soft interior.
Ingredients
- 1 cup water
- 4 tablespoons butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup sourdough discard, unfed
- 2 large eggs
- 1 teaspoon vanilla
- Oil for frying (like canola or vegetable)
- For the coating: 1/2 cup sugar, 1 to 2 teaspoons cinnamon, optional orange zest, optional pinch of cayenne
Instructions
- In a medium saucepan, add the water, butter, sugar, and salt. Bring it to a simmer until the butter melts.
- Add the flour all at once. Stir hard with a wooden spoon until it turns into a thick dough and pulls away from the pan. Keep stirring for about 30 to 60 seconds to dry it out a little.
- Move the dough to a bowl and let it cool for about 5 minutes.
- Mix in the sourdough discard.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla.
- Heat your oil in a deep pot to around 350°F to 365°F.
- Spoon the dough into a piping bag with a star tip. Pipe 4 to 6-inch strips over the oil, snipping with clean scissors.
- Fry until golden brown, flipping once or twice, about 2 to 4 minutes total.
- While warm, roll in the cinnamon sugar. Serve right away.
Notes
Great for using sourdough discard. Roll in cinnamon sugar while warm for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 churros
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: churros, sourdough, dessert, fried dough, quick recipe
