Sourdough Beignets Recipe
Light, airy, and perfectly golden, these sourdough beignets use sourdough discard or starter for incredible depth of flavor. Fried to crispy perfection and dusted with powdered sugar, they bring the taste of New Orleans right to your kitchen!
Servings: 30
Calories: 113kcal
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
Instructions
- 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 2x2-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
Use an active sourdough starter: Ensure your starter is bubbly and active before using it in the dough. Feeding it 4–6 hours before mixing will help achieve a good rise.
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 2x2-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! 🍩
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 2x2-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! 🍩
Nutrition
Serving: 1g | Calories: 113kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 7mg | Sugar: 8g