I’m so grateful you’re here! If you’ve ever stared at your jar of sourdough discard wondering what kind of magic you could whip up—this recipe is for you. These Sourdough Discard Cinnamon Sugar Churro Bites are delightfully crisp on the outside, tender on the inside, and lovingly rolled in a warm cinnamon-sugar hug. They come together quickly, with pantry staples and your leftover starter, making them an easy win for cozy afternoons or impromptu dessert cravings.
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What Are Sourdough Discard Cinnamon Sugar Churro Bites?
Think of these churro bites as a sweet twist on your favorite fairground snack, made easier and lighter in the air fryer. They’re small, poppable bites of joy that take your sourdough discard and turn it into something utterly irresistible. Whether you’re serving them as an after-school treat, a fun weekend baking project, or a cozy movie night dessert, these bites are always a hit.
Reasons to Love This Recipe
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Zero waste baking! You’re putting your discard to delicious use.
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Quick and easy. No deep-frying, no yeast proofing—just mix, shape, and air fry.
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Kid-approved. Sweet, snackable, and fun to make as a family.
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Versatile. Enjoy as-is, or elevate with dips like caramel or chocolate ganache.
What Do They Taste Like?
They taste like warm cinnamon toast and buttery churros had a baby. The outside is perfectly golden and slightly crisp, while the inside stays soft with a subtle tang from the sourdough discard. The cinnamon sugar coating adds that nostalgic churro flavor—sweet, spiced, and completely crave-worthy.
Benefits of This Recipe
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Uses up sourdough discard
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Minimal ingredients and quick prep time
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Can be baked or air fried
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Customizable with coatings and dips
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Easily doubled or tripled for gatherings
Ingredients for Sourdough Discard Cinnamon Sugar Churro Bites
For the Dough:
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1 cup (240 g) sourdough discard (unfed, room temperature)
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3/4 cup (95 g) all-purpose flour
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1 tablespoon granulated sugar
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 tablespoon melted butter or neutral oil
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1–2 tablespoons milk or water (if needed to form soft dough)
For the Coating:
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1/4 cup (50 g) granulated sugar
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1 teaspoon ground cinnamon
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2 tablespoons melted butter (for brushing)
Tools You’ll Need
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Mixing bowl
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Measuring cups and spoons
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Air fryer or oven
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Pastry brush (for butter)
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Small bowl (for cinnamon sugar)
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Knife or dough cutter
Ingredient Additions and Substitutions
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Add a splash of vanilla extract to the dough for a little extra warmth.
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Use brown sugar in the coating for deeper caramel flavor.
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Swap in whole wheat flour for a heartier bite.
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Dairy-free? Use plant-based butter and milk alternatives.
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Spice it up. Add a pinch of nutmeg or cardamom to the cinnamon sugar for something special.
How to Make Sourdough Discard Cinnamon Sugar Churro Bites
1. Preheat Your Air Fryer
Set it to 375°F (190°C) and lightly grease or spray the basket with oil.
2. Mix the Dough
In a bowl, combine the sourdough discard, flour, sugar, baking powder, salt, and melted butter. Stir until a soft dough forms. If the dough feels dry, add a splash of milk or water until it’s smooth and pliable.
3. Shape the Bites
Roll the dough into a log about 1 inch thick. Cut into bite-sized pieces and roll them into small balls or nuggets.
4. Air Fry
Place the bites in a single layer in the air fryer basket (you may need to work in batches). Air fry for 6–8 minutes, shaking halfway through, until golden brown and puffed.
5. Coat in Cinnamon Sugar
While the churro bites are still warm, brush them with melted butter. Roll in the cinnamon sugar mixture until completely coated.
6. Serve and Enjoy
These are best served warm and fresh. No dipping sauce needed—but if you want to go the extra mile, try a drizzle of chocolate, a dunk in caramel, or even a dusting of powdered sugar!
Oven Option
Bake at 400°F (200°C) for 10–12 minutes, flipping halfway through for even color.
What to Serve With These Churro Bites
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A warm mug of hot chocolate
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Vanilla or cinnamon ice cream
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A bowl of whipped cream or fruit compote
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A cozy chai latte or coffee for an afternoon pick-me-up
Tips for the Best Churro Bites
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Don’t overwork the dough—just mix until combined.
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Keep dough pieces uniform for even cooking.
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Air fry in a single layer to allow even browning.
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Coat while warm so the sugar sticks beautifully.
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Enjoy them fresh—the texture is best right out of the fryer.
Storage Instructions
Store any leftovers (if you have any!) in an airtight container at room temperature for up to 2 days. Re-crisp them in the air fryer for 2–3 minutes before serving. For longer storage, freeze the uncoated bites and reheat before brushing and coating.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can mix the dough and refrigerate it for up to 24 hours. Let it come to room temp before shaping and air frying.
Can I use active sourdough starter instead of discard?
You can, but it may puff more and have a lighter flavor. This recipe is designed to use discard and reduce food waste.
How do I know when the bites are done?
They’ll be golden brown and puffed with a firm exterior. If you’re unsure, cut one open—it should be soft and cooked through.
Final Thoughts
These Sourdough Discard Cinnamon Sugar Churro Bites are anything but boring!! They’re the kind of snack that disappears faster than you can make a second batch. They check all the boxes: easy, sustainable, delicious, and perfect for sharing (or not—your secret’s safe here). If you’ve got sourdough discard sitting in your fridge, this is your sign to put it to the sweetest use.
Want more cozy sourdough bakes? Check out these next:
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Sourdough Discard Raspberry Cream Cheese Danishes – flaky, fruity, and perfect for brunch
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Sourdough Discard Spinach Artichoke Pull-Apart Bread – cheesy, savory, and guaranteed to impress
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Sourdough Quick 20-Minute Bread – your go-to when you need warm, crusty comfort, fast
Sourdough Discard Cinnamon Sugar Churro Bites
- Total Time: 18 minutes
- Yield: About 20–24 bites 1x
- Diet: Vegetarian
Description
Crispy on the outside, tender on the inside, and rolled in warm cinnamon sugar—these Sourdough Discard Churro Bites are the sweetest way to use up extra starter. Quick to make, kid-approved, and endlessly snackable. No deep-frying needed!
Ingredients
For the Dough:
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1 cup (240 g) sourdough discard (unfed, room temperature)
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3/4 cup (95 g) all-purpose flour
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1 tablespoon granulated sugar
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 tablespoon melted butter or neutral oil
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1–2 tablespoons milk or water (as needed to form dough)
For the Coating:
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1/4 cup (50 g) granulated sugar
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1 teaspoon ground cinnamon
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2 tablespoons melted butter (for brushing)
Instructions
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Preheat air fryer to 375°F (190°C) and lightly grease the basket.
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Make the dough: In a mixing bowl, stir together sourdough discard, flour, sugar, baking powder, salt, and melted butter. Add a splash of milk or water if needed until a soft dough forms.
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Shape the bites: Roll dough into a log and cut into 1-inch pieces. Roll each piece into a ball or nugget shape.
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Air fry: Arrange churro bites in a single layer in the basket (work in batches if needed). Air fry for 6–8 minutes, shaking halfway, until golden and puffed.
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Coat: While still warm, brush each bite with melted butter, then roll in the cinnamon sugar mixture until fully coated.
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Serve: Enjoy fresh and warm! Perfect on their own or with dipping sauces like melted chocolate or caramel.
Notes
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Don’t overwork the dough—it just needs to come together.
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For a baked version, cook in the oven at 400°F (200°C) for 10–12 minutes, flipping halfway.
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Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
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Reheat in the air fryer for 2–3 minutes to bring back that just-made crisp!
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Want a little twist? Add a pinch of cardamom or vanilla to the dough for extra depth.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert, Snack
- Method: Air Fryer or Oven
- Cuisine: American, Fusion
Keywords: sourdough discard churro bites, cinnamon sugar churros, air fryer churros, sourdough discard dessert
Share the Love
If you make this recipe, I’d love to see it! Leave a review below or tag me in your photos on Pinterest. Let’s keep the sourdough magic going!