These fluffy sourdough beignets are soft and airy with a light, crisp edge, fried until golden, and covered with powdered sugar. You can use either active starter or discard, giving the beignets a gentle tang.
These beignets are a year-round treat — soft, warm, and light enough for any morning. You can serve them warm with a bowl of Homemade Cottage-Style Peach Preserves (no pectin) or Homemade Cherry Jam Low Sugar with Pomona Pectin for dipping.
They fit right in with other Louisiana classics like these Authentic New Orleans Red Beans & Rice Recipe, Creamy Crawfish and Shrimp Étouffée Recipe, and Sourdough King Cake, rounding out a festive Mardi Gras menu.
Why You’ll Love This Recipe
- Soft and fluffy texture: The dough fries up light and airy inside with a thin, crisp shell.
- Classic New Orleans flavor: Sourdough gives these beignets a gentle tang that sets them apart from the usual yeast version.
- Made with starter or discard: You can use an active starter for rise or sourdough discard for convenience and flavor.
- Flexible fermentation: The dough can rise at room temperature or rest overnight in the fridge for better flavor.
- Fried and ready fast: Once the dough is rolled and cut, the frying only takes a few minutes per batch.
- Perfect for sharing: Serve soon after frying, while the texture stays crisp and the sugar clings evenly. They’re easy to share and best enjoyed on a weekend morning.
Ingredients
Variations & Substitutions
- Overnight dough: Refrigerate the dough after the first rise for 8–12 hours to develop flavor and make frying easier the next day.
- Cinnamon sugar coating: Roll warm beignets in cinnamon and granulated sugar instead of powdered sugar for a different finish.
- Filled version: Pipe jam, pastry cream, or melted chocolate into cooled beignets for a sweet variation.
- Gluten-free version: Use a 1:1 gluten-free flour blend. The texture will be slightly denser but still soft and sweet.
- Savory herb version: Omit the sugar and add a small pinch of dried thyme or rosemary for a mild, savory flavor.
- Baked beignets: Bake at 375°F (190°C) until light golden if you prefer a softer texture with less oil.
- Extra crisp texture: Add a spoonful of cornstarch to the flour for a thinner, more delicate crust.
Recipe Tips
Feed the starter ahead: Feed your starter 4–6 hours before mixing to make sure it’s active and full of bubbles.
Mix until smooth and elastic: The dough should stretch without tearing and feel soft but not sticky.
Let it rise fully: Give the dough time to double in size for the best texture and lightness.
Cold ferment for flavor: An overnight rest in the fridge improves flavor and makes the dough easier to roll.
Roll evenly: Keep the dough around ¼ inch thick so the beignets cook evenly and puff properly.
Keep oil at 350°F (175°C): Too hot and the outside browns before the center cooks; too cool and they absorb oil.
Drain well: Use a slotted spoon or spider and set the beignets on a rack or paper towels to keep them crisp.
Dust while warm: Powdered sugar sticks best when the beignets are warm, giving a clean, even coating.Rest cold dough before rolling: If the dough feels tight after chilling, let it rest a few minutes at room temperature. It will roll more evenly and fry better.
How To Make
- Mix the wet ingredients: In a large bowl, whisk together the warm milk, sourdough starter or discard, egg, melted butter, sugar, and salt until smooth. This ensures even hydration before adding flour.
- Add the dry ingredients: Stir in the flour and baking powder (if using discard) until a shaggy dough forms. Mix with a dough hook or knead by hand until soft and elastic. Proper kneading builds gluten and helps the beignets puff in the oil.
- Let the dough rise: Transfer the dough to a greased bowl, cover, and let it rise at room temperature until doubled. Depending on starter strength, this may take 4–6 hours. Fully risen dough creates lighter, airier beignets.
- Optional overnight ferment: For more flavor, refrigerate the dough after the first rise and let it rest overnight. The cold dough is easier to roll and develops a deeper sourdough flavor.
- Roll and cut: Lightly oil or flour your work surface, then roll the dough to ¼ inch thick. Cut into 2×2-inch squares with a knife or pizza cutter for even frying.
- Second rise: Place the cut dough on a parchment-lined tray, cover loosely, and rest for 30–45 minutes. This step allows the gluten to relax and helps the dough puff in the oil.
- Fry the beignets: Heat 2–3 inches of neutral oil in a heavy pot to 350°F (175°C). Use a kitchen thermometer to keep the oil steady. Fry a few pieces at a time for about 1–2 minutes per side, turning once. They should rise, puff, and turn golden. Use a slotted spoon to transfer to a rack or paper towels.
- Dust and serve: While still warm, dust generously with powdered sugar. The light warmth helps the sugar cling evenly. Beignets are best served fresh, within the first hour of frying.
Freezing & Storage
- Room temperature storage: Keep cooled beignets in an airtight container for up to one day. They’ll lose their crisp edge but stay soft and lightly sweet.
- Refrigerator storage: Store in a covered container for up to three days. Bring to room temperature before reheating.
- Oven reheating: Arrange beignets on a wire rack set over a baking sheet so the bottoms don’t steam. Warm at 350°F (175°C) for 5–7 minutes, just until the edges feel lightly crisp again. A short rest on the rack afterward helps the coating stay dry.
- Air-fryer reheating: Heat the air fryer to 325°F (165°C). Place a few beignets in a single layer with space between each one. Warm for 2–3 minutes, shaking the basket halfway through. Let them cool for a minute before dusting again with powdered sugar if needed.
- Freezer storage: Freeze cooled beignets in a single layer on a tray until firm, then transfer to a freezer bag for up to two months. Thaw at room temperature before reheating.
- Make-ahead dough: Shaped dough squares can also be frozen before frying. Fry directly from frozen.
- Frying from frozen: Frozen beignet squares can be carefully added to 350°F (175°C) oil if needed. Fry in small batches and add 1–2 minutes to the cook time. For a smoother rise and less splatter, let them sit at room temperature for 20–30 minutes before frying.
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Another favorite from my kitchen to yours, where the seasons guide the table, and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
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Sourdough Beignets Recipe
Equipment
- 1 Dutch Oven or Stock Pot
- 1 Spider Ladle
- 1 Stand Mixer
- 1 Wire rack
Ingredients
- 1 cup warm milk (240g) (110°F/43°C)
- 1 cup sourdough discard (240g) *or active sourdough starter
- 1 large egg (50g)
- ¼ cup melted unsalted butter (57g)
- ¼ cup granulated sugar (50g)
- 1 tsp salt (5g)
- 4 ¼ cups all-purpose flour (510g)
- 1 ½ tsp baking powder (6g) *optional, for puffiness if using sourdough discard instead of starter
- 2-2 ½ quarts neutral oil for frying (1.9-2.4 liters)
- 1-2 cups sifted powdered sugar for dusting (120-240g)
Instructions
- Mix the wet ingredients: In a large bowl, whisk together the warm milk, sourdough starter or discard, egg, melted butter, sugar, and salt until smooth. This ensures even hydration before adding flour.
- Add the dry ingredients: Stir in the flour and baking powder (if using discard) until a shaggy dough forms. Mix with a dough hook or knead by hand until soft and elastic. Proper kneading builds gluten and helps the beignets puff in the oil.
- Let the dough rise: Transfer the dough to a greased bowl, cover, and let it rise at room temperature until doubled. Depending on starter strength, this may take 4–6 hours. Fully risen dough creates lighter, airier beignets.
- Optional overnight ferment: For more flavor, refrigerate the dough after the first rise and let it rest overnight. The cold dough is easier to roll and develops a deeper sourdough flavor.
- Roll and cut: Lightly oil or flour your work surface, then roll the dough to ¼ inch thick. Cut into 2×2-inch squares with a knife or pizza cutter for even frying.
- Second rise: Place the cut dough on a parchment-lined tray, cover loosely, and rest for 30–45 minutes. This step allows the gluten to relax and helps the dough puff in the oil.
- Fry the beignets: Heat 2–3 inches of neutral oil in a heavy pot to 350°F (175°C). Use a kitchen thermometer to keep the oil steady. Fry a few pieces at a time for about 1–2 minutes per side, turning once. They should rise, puff, and turn golden. Use a slotted spoon to transfer to a rack or paper towels.
- Dust and serve: While still warm, dust generously with powdered sugar. The light warmth helps the sugar cling evenly. Beignets are best served fresh, within the first hour of frying.
Notes
- Room temperature storage: Keep cooled beignets in an airtight container for up to one day. They’ll lose their crisp edge but stay soft and lightly sweet.
- Refrigerator storage: Store in a covered container for up to three days. Bring to room temperature before reheating.
- Oven reheating: Arrange beignets on a wire rack set over a baking sheet so the bottoms don’t steam. Warm at 350°F (175°C) for 5–7 minutes, just until the edges feel lightly crisp again. A short rest on the rack afterward helps the coating stay dry.
- Air-fryer reheating: Heat the air fryer to 325°F (165°C). Place a few beignets in a single layer with space between each one. Warm for 2–3 minutes, shaking the basket halfway through. Let them cool for a minute before dusting again with powdered sugar if needed.
- Freezer storage: Freeze cooled beignets in a single layer on a tray until firm, then transfer to a freezer bag for up to two months. Thaw at room temperature before reheating.
- Make-ahead dough: Shaped dough squares can also be frozen before frying. Fry directly from frozen.
- Frying from frozen: Frozen beignet squares can be carefully added to 350°F (175°C) oil if needed. Fry in small batches and add 1–2 minutes to the cook time. For a smoother rise and less splatter, let them sit at room temperature for 20–30 minutes before frying.
Nutrition
Emily Rider
Home miller with 25+ years of freshly milled flour & sourdough experience.
Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
