Sourdough Beignets Recipe

Plate of freshly fried sourdough beignets dusted with powdered sugar with more beignets cooling on a rack behind it. 2.

5 from 1 vote

These sourdough beignets are light, airy, and fried until golden with crisy edges and soft, fluffy centers. made with active sourdough starter for a classic New Orleans style treat.

Prep Time10

Cook Time3

Bulk Rise6

Total Time6 13

Course: Sourdough

Cuisine: French

Servings:

Calories: 1015kcal

Author: Emily Rider

Equipment

1 Large mixing bowl
1 Stand Mixer with dough hook (or mix by hand)
1 Spatula
1 Digital or Candy thermometer
1 Dutch Oven or Stock Pot
1 Spider Ladle
1 Rolling Pin
1 Pizza Cutter or Bench knife
1 Baking sheet
1 Wire rack

Ingredients

1 cup warm milk 110°F (43°C), 240 grams
1 cup sourdough discard or active sourdough starter 240 grams
1 large egg 50 grams
¼ cup melted unsalted butter 57 grams
¼ cup granulated sugar 50 grams
1 teaspoon salt 5 grams
4¼ cups all-purpose flour 510 grams
1½ teaspoons baking powder optional, if using discard, 6 grams
2 to 2½ quarts neutral oil for frying sunflower, canola, or peanut oil
1 to 2 cups powdered sugar for dusting 120 to 240 grams

Instructions

Mix the wet ingredients – In a large mixing bowl, whisk together the warm milk (110°F/43°C), sourdough starter or discard, egg, melted butter, granulated sugar, and salt until smooth. Mixing the liquids first helps the dough hydrate evenly and prevents dry flour pockets later.
Add the flour and baking powder – Add the all-purpose flour and stir until a shaggy dough forms. If using sourdough discard, add the baking powder now for extra lift. If using active starter, you can omit the baking powder as the starter provides natural leavening.
Knead until smooth and elastic – Knead with a stand mixer and dough hook for 6 to 8 minutes, or knead by hand for 8 to 10 minutes, until the dough is soft, stretchy, and passes the windowpane test (a small piece stretches thin without tearing). Proper kneading develops gluten structure so the beignets puff instead of spreading flat in the oil.
First rise (bulk fermentation) – Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature until doubled in size, usually 4 to 6 hours. The dough should feel airy and light when gently pressed.
Optional overnight ferment – For deeper sourdough flavor and easier shaping, cover the bowl tightly and refrigerate after the first rise for 8 to 12 hours (or up to 24 hours). When ready to continue, let the dough sit at room temperature for 45 to 60 minutes so it's easier to roll.
Roll the dough – Lightly oil your work surface (or flour it if you prefer) and roll the dough to about ¼-inch thickness. Rolling evenly ensures every piece fries at the same speed.
Cut into squares – Use a pizza cutter or sharp knife to cut the dough into 2×2-inch squares. Keep the size consistent so the beignets puff and cook evenly.
Second rise – Place the squares on a parchment-lined baking sheet, cover loosely with plastic wrap or a clean towel, and let them rest for 30 to 45 minutes until slightly puffy.
Heat the oil – Pour 2 to 3 inches of neutral oil into a heavy pot or Dutch oven and heat to 350°F (175°C). Use a thermometer and keep the temperature steady.
Fry in batches – Fry 3 to 4 squares at a time (don't overcrowd), flipping once with a slotted spoon or spider, for about 1 to 3 minutes per side until golden brown and puffed.
Drain, Dust, and serve – Use a slotted spoon or spider to lift the beignets out of the oil and onto a wire rack set over a sheet pan (or paper towels) to drain excess oil. While still warm, dust generously with sifted powdered sugar through a fine mesh sieve. Serve immediately while the edges are crisp, and the centers are soft and fluffy.

Notes

Starter or discard both work well – Active starter provides natural rise, while discard works beautifully with the optional baking powder for extra lift. Both create light, fluffy beignets with the same texture.

Maintain steady oil temperature – Use a thermometer to keep the oil at exactly 350°F (175°C). Oil that's too hot browns the exterior too fast while leaving the interior raw. Oil that's too cool makes greasy beignets that absorb excess oil.

Cold ferment for improved structure – Refrigerating the dough overnight after the first rise deepens flavor and makes the dough easier to handle and roll without springing back.

Serve fresh for best texture – These beignets are best enjoyed within the first hour while the edges stay crisp and the centers stay soft and fluffy. Dust with fresh powdered sugar before serving for the best coating.

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