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This sourdough beignets recipe will bring the magic of Café du Monde straight to your kitchen. Whether using sourdough discard or a bubbling starter, these light, airy pillows of fried perfection boast a delicate tang that sets them apart. Try this Sourdough Beignets Recipe, serve them warm with a cup of café au lait, and you’ll never want store-bought regular beignets again!
Crispy on the outside, impossibly pillowy beignets on the inside, and coated in a cloud of powdered sugar, these sourdough beignets are a dream come true for any lover of Mardi Gras treats.
Made with a well-fed sourdough starter or even sourdough discard, this recipe delivers deep, complex flavors you won’t find in traditional beignet dough. Each bite is light yet rich, with a subtle tang that perfectly balances the sweetness.
I love the moment the dough ball hits the inches of neutral oil, transforming into golden, airy pillows—it’s a little bit of kitchen magic every time. Carefully frying them in a heavy pot at just the right proper temperature creates a crisp exterior while keeping the center soft and delicate.
A fresh batch served warm with café au lait or a dusting of cinnamon makes for an indulgent breakfast or afternoon treat. For a heartier twist, swap bread flour for freshly milled whole wheat flour, adding a rustic depth of flavor.
However you enjoy them, making these beignets is a true labor of love—one that’s always worth it from the first fluffy bite to the last dusting of sugar.
Whether you’re celebrating Fat Tuesday or just craving something sweet, these beignets are a must try!
Why You’ll Love This Sourdough Beignets Recipe
01. Perfect Way to Use Sourdough Discard
No more wasting sourdough discard! This recipe transforms leftovers into a decadent treat with a crisp exterior and a fluffy interior.
02. Authentic New Orleans Flavor
These sourdough beignets bring the magic of Café du Monde straight to your kitchen.
03. Easier Than You Think
Made with simple ingredients, this recipe is easy to follow for any home baker.
Ingredients
Bread Flour (360-390g): Gives the beignets structure while keeping them light and airy. Swap with whole wheat flour for a nuttier flavor.
Sourdough Starter or Discard (240g): Provides natural fermentation, depth of flavor, and the perfect chewy bite. The older the discard, the tangier the beignets!
Powdered Sugar: The classic finishing touch! Sift over warm beignets for a true New Orleans experience.
Find the full list of ingredients and exact measurements in the printable recipe card below.
Creative Twists and Variations
- Chocolate-Filled Beignets: Cut a small square of dough and fill with melted chocolate or Nutella for an indulgent twist.
- Cinnamon Sugar Coating: Skip the powdered sugar and toss warm beignets in a cinnamon-sugar mixture for a spiced variation.
- Savory Garlic Herb Beignets: Omit the sugar, add chopped herbs, and serve with garlic butter for a unique appetizer.
Tools You May Need
- Large Bowl – Perfect for mixing dry ingredients and ensuring even incorporation of wet ingredients.
- Bowl of a Stand Mixer – Simplifies kneading with the dough hook attachment.
- Heavy Pot or Deep Fryer – Ensures even frying and maintains medium-high heat.
- Kitchen Scale – Ensures precise measurement of dough ingredients for best way results.
Tips for Best Results
- Use a strong starter discard for better rise and lighter texture.
- Monitor oil temperature to prevent greasy or undercooked beignets.
- Fry in small batches to maintain oil heat.
- If using the overnight ferment, allow the dough to come to room temperature before rolling.
- Set up an assembly line for cutting, resting, frying, and dusting for efficiency.
- Store leftovers in paper bags to maintain crispiness.
Step by Step How to Make Sourdough Beignets
Step 1: Mix the Dough
In a large bowl, combine warm milk (110°F/43°C), sourdough discard, an egg, melted butter, sugar, and salt. Gradually add all-purpose flour and baking powder (if using discard) while mixing in a stand mixer on medium speed with a dough hook or kneading by hand for 8-10 minutes until smooth and slightly sticky. Mix until the dough pulls away from the sides of the bowl and forms a cohesive ball. Check if your dough passes the windowpane test by stretching a small piece until thin without tearing.
Step 2: Let it Rise
Place the dough in a greased bowl, cover(cover the bowl with plastic wrap to prevent the dough from drying out.), and let it rise at room temperature until doubled in size (2–4 hours). If using an active starter, rise time may happen quicker than 4 hours.
*Overnight Option
For extra flavor, refrigerate the dough overnight after the initial ferment. Let it sit at room temperature for an hour before rolling.
Step 3: Shape the Dough
Punch down the dough and use a rolling pin to roll it out on a lightly floured surface to 1/4-inch thickness. Cut into 2×2-inch squares of dough using a pizza cutter or sharp knife. For cleaner edges, use a pastry wheel instead of a knife. For larger beignets, cut into 3×3-inch squares instead.
Step 4: Second Rise
Place the dough squares on a parchment paper lined baking sheet or cooling rack. Cover loosely and let them rest for 30-45 minutes until slightly puffy. If fermenting overnight, let the dough sit at room temperature the next morning before rolling and cutting out your beignets.
Step 5: Fry Until Golden
Heat 2-3 inches of neutral oil in a heavy large pot, Dutch oven, or deep fryer at a medium heat. Use a candy thermometer to keep the oil at a steady 350°F (175°C). Carefully fry in small batches(no more than 6 per batch) in the hot oil, flipping once, until golden brown (1-2 minutes per side). Remove with a slotted spoon or spider strainer to remove the cooked beignets from the hot oil and drain on paper towels or a cooling rack with a pan to catch the excess oil.
Step 6: Add a Sweet Finish
Generously dust warm beignets with powdered sugar. Enjoy your fresh beignets, still warm and oh so fluffy!! Next time, try adding cinnamon sugar instead of powdered sugar for a fun twist!
Baker’s Schedule
Same-Day Beignets:
- 8:00 AM: Mix and knead dough. Shape into a ball of dough before placing it in a greased bowl.
- 8:15 AM: First rise (2-4 hours).
- 12:15 PM: Roll and cut dough.
- 12:30 PM: Second rise (30-45 minutes).
- 1:15 PM: Fry and serve.
Overnight Beignets:
- 8:00 PM: Mix and knead dough.
- 8:15 PM: First rise (2-3 hours), then refrigerate.
- 7:00 AM (next day): Let dough sit at room temperature (1 hour).
- 8:00 AM: Roll, cut, and let rise (30-45 minutes).
- 8:45 AM: Let the beignets fry for a couple of minutes per side until golden brown. Fry and serve.
Enjoy these sourdough beignets, the perfect Mardi Gras or weekend treat!
Cozy Pairings with your Homemade Sourdough Beignets;
Sourdough beignets are warm, pillowy, and slightly tangy—perfect for enjoying with a cozy drink or festive treat. Here are some delicious pairings to make your beignet experience even better:
- Sourdough King Cake Recipe Perfect for Mardi Gras: Celebrate in true New Orleans style by pairing your beignets with this soft, cinnamon-spiced sourdough king cake. Both treats highlight the magic of fermentation while offering a balance of crispy and fluffy textures.
- Homemade Spiced Chai Latte Mix: Easy Masala Recipe: The warmth of chai spices like cinnamon, cardamom, and cloves complements the sweetness of powdered sugar-dusted beignets, making this a comforting choice for chilly mornings.
- Strawberry and Cream Frappuccino Recipe: The creamy, fruity flavors of this blended drink contrast beautifully with the crisp edges of fried beignets, creating a refreshing yet indulgent pairing.
- Hot Mulled Apple Cider Recipe: The cozy, spiced apple flavors of mulled cider bring out the subtle tang of sourdough, making it an ideal fall or winter pairing for fresh, warm beignets.
Each of these pairings enhances the comforting, homemade feel of your sourdough beignets, turning any moment into a cozy indulgence.
FAQ
Can I make sourdough beignet dough ahead of time?
Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. This slow fermentation enhances the flavor and makes the dough easier to work with in the morning.
How do I get my beignets to be light and fluffy?
For fluffy beignets, ensure your dough is well-proofed before frying. The dough should be soft, slightly sticky, and have visible air bubbles. Avoid over-kneading, as this can make the beignets dense.
What oil is best for frying beignets?
A neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, is best for frying beignets. Heat the oil to 350-375°F (175-190°C) for even cooking and a crisp texture.
Why are my beignets greasy?
If your beignets turn out greasy, the oil may not have been hot enough when frying. Make sure the oil is at the correct temperature before adding the dough, and avoid overcrowding the pan, which can cause the temperature to drop. Fry no more than 6 per batch.
More Cozy Recipes From The Cottage;
- Sourdough Salted Caramel Apple Dutch Baby Pancake
- The Best Homemade Baked Ziti Recipe for a Cozy Dinner
- Honey Lavender London Fog Latte Recipe; A Cozy Drink
- Homemade Minestrone Soup Recipe with Authentic Italian Flavor
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Sourdough Beignets Recipe
Ingredients
- 1 cup 240g warm milk (110°F/43°C)
- 1 cup 240g sourdough discard (or active sourdough starter)
- 1 large egg 50g
- ¼ cup 57g melted unsalted butter
- ¼ cup 50g granulated sugar
- 1 tsp 5g salt
- 4 ¼ cups 510g all-purpose flour
- 1 ½ tsp 6g baking powder (optional, for puffiness if using sourdough discard instead of starter)
- 2-2 ½ quarts 1.9-2.4 liters neutral oil for frying
- 1-2 cups 120-240g sifted powdered sugar for dusting
How To Make
- Prepare the Dough: In a large bowl, whisk together the warm milk, sourdough starter or discard, large egg, melted butter, granulated sugar, and salt. Gradually add flour and baking powder (if using discard) while mixing on medium speed in the bowl of a stand mixer with the dough hook attachment, or knead by hand for 8-10 minutes until a smooth, slightly sticky dough forms.
- First Rise: Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise at room temperature until doubled in size (4–6 hours). If using an active starter, it may rise faster.
- Extended Fermentation Option: For deeper flavor and improved texture, place the bowl in the fridge after the first rise and let the dough continue to ferment overnight (or up to 48 hours). The next morning, let the dough sit at room temperature for 1 hour before rolling.
- Roll and Cut: Punch down the dough and transfer it to a lightly floured or oiled surface( I prefer oiled over floured but use whichever method you feel comfortable using). Roll to 1/4-inch thickness. Use a pizza cutter or sharp knife to cut into 2×2-inch squares.
- Second Rise: Place dough squares on a parchment paper-lined baking sheet. Cover loosely and let rest for 30-45 minutes until slightly puffy.
- Fry the Beignets: Heat 2-3 inches of neutral oil( I prefer sunflower oil or rendered lard) in a heavy pot or deep fryer to 350°F (175°C). Fry beignets in batches, flipping once, until golden brown (1-2 minutes per side). Remove with a slotted spoon or a spider and drain on paper towels or a cooling rack on a pan to catch the dripping oil.
- Dust with Sugar: Generously dust the warm beignets with powdered sugar. Best served fresh and warm.
- Enjoy your homemade sourdough beignets! 🍩
Notes
Knead until smooth and elastic: The dough should be soft, pliable, and pass the windowpane test (stretching a small piece thin without tearing). Proper kneading ensures a light and fluffy texture.
Bulk fermentation is crucial: Let the dough double in size during the bulk ferment. If your kitchen is cooler, fermentation may take longer—up to 6 hours. Overnight ferment for better flavor (optional): Cold fermenting in the fridge for 8–12 hours deepens the flavor and makes the dough easier to handle. If skipping, go straight to shaping after bulk fermentation. Rolling and cutting the dough evenly: Roll the dough to 1/4-inch thickness for uniform frying. Use a pizza cutter or sharp knife to cut into 2×2-inch squares. The second rise should be puffy: The second rise takes 30–45 minutes, depending on temperature. The dough should look visibly puffy but not overproofed—it shouldn’t collapse when gently pressed. Use a thermometer for accurate frying: Keep the oil at 350°F (175°C). If it’s too hot, the beignets will brown too quickly and remain raw inside. If too cool, they’ll absorb too much oil and be greasy. Drain properly for a crisp texture: Use a slotted spoon or spider to remove the beignets from the oil. Drain on a paper towel-lined tray or cooling rack to prevent sogginess.
Dust generously with powdered sugar: Sprinkle powdered sugar while the beignets are still warm so it adheres properly. For extra sweetness, dust a second time before serving. Best served fresh and warm: Beignets are best eaten right away. If making ahead, reheat in a 350°F (175°C) oven for a few minutes to restore crispness. Following these tips will ensure your sourdough beignets turn out light, airy, and perfectly golden every time! 🍩
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