Soft, sweet sourdough discard cinnamon sugar knots made with leftover starter, perfect for a cozy breakfast or dessert treat.

Scale

1 cup sourdough discard (100% hydration)

2 cups all-purpose flour

1/4 cup sugar

1/2 cup milk

1 egg

1/4 cup unsalted butter, softened

1 1/2 tsp instant yeast

1/2 tsp salt

For filling: 1/2 cup sugar, 2 tbsp cinnamon, 2 tbsp melted butter

Optional: extra sugar for dusting after baking

1. In a bowl, combine milk, egg, sourdough discard, and softened butter.

2. Add flour, sugar, yeast, and salt, mixing to form a soft dough.

3. Knead until smooth, about 5–7 minutes, then cover and let rise until doubled.

4. Mix cinnamon and sugar for filling.

5. Roll dough into a rectangle, brush with melted butter, and sprinkle cinnamon sugar evenly.

6. Fold or roll, slice into strips, and tie each strip into a knot.

7. Place knots on a parchment-lined baking sheet, cover, and let rise for 30 minutes.

8. Preheat oven to 375°F (190°C). Brush knots with melted butter.

9. Bake for 18–22 minutes until golden.

10. Brush warm knots with butter and sprinkle with extra cinnamon sugar if desired.

Store in an airtight container for up to 3 days or freeze for longer storage.

Warm in the oven to refresh.

Add cardamom or nutmeg for flavor variations.

Keywords: sourdough discard cinnamon sugar knots, discard recipe, sweet breakfast