Sourdough Discard Sugar Cinnamon Twist Recipe

Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: 40 minutes
Course: Breakfast, Snack, Dessert
Cuisine: American
Servings: 8 twists
Author: [Your Website/Blog Name]

The Story Behind the Twists

For every sourdough baker, the daily ritual of feeding the starter comes with a bittersweet dilemma: what to do with the discard? While it may not have the same leavening power as a ripe, bubbly starter, sourdough discard is a culinary goldmine. It’s packed with the complex, tangy flavor that makes sourdough so beloved, and it brings a incredible tenderness to baked goods.

This recipe is the answer to your discard prayers. These Cinnamon Sugar Twists are a revelation—they are impossibly soft, buttery, and shatteringly flaky, all without the need for commercial yeast or a long proofing time. The magic lies in a quick, simple dough that lets the sourdough discard shine, while a bubbling cinnamon-sugar butter filling creates a caramelized, crackly crust. They are the perfect bridge between a sophisticated sourdough pastry and the comforting, familiar taste of a cinnamon sugar donut. Say goodbye to waste and hello to your new favorite way to use sourdough discard.

Recipe Details

Intensity Level: Intermediate. This recipe is not difficult, but it involves a few techniques like rolling and folding dough, and handling a buttery filling. A confident beginner can absolutely master it with these instructions.
Lasting Power & Storage: These twists are truly best enjoyed the day they are made, warm from the oven when they are at their peak of flakiness. However, you can store cooled twists in an airtight container at room temperature for up to 2 days. To re-crisp, warm them in a 300°F (150°C) oven for 5-7 minutes. They also freeze beautifully for up to 3 months. Freeze twists on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Reheat from frozen in a 350°F (175°C) oven for about 10 minutes.

Ingredients

For the Dough:

1 cup (about 250g) unfed sourdough discard, straight from the fridge
1 cup (120g) all-purpose flour, plus more for dusting
1/4 cup (60g) cold unsalted butter, cubed
1/4 cup (60ml) milk (any kind), cold
1 tablespoon (12g) granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt

For the Cinnamon Sugar Filling & Topping:

1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
2 tablespoons (15g) ground cinnamon
1/4 cup (60g) unsalted butter, melted (for brushing)
A pinch of flaky sea salt (optional, for finishing)

Instructions

Step 1: Create the Dough

The key to a flaky, tender result is keeping the ingredients cold and not overworking the dough.

In a medium-sized mixing bowl, whisk together the 1 cup of flour, 1 tablespoon of sugar, baking powder, and salt.
Add the 1/4 cup of cold, cubed butter to the flour mixture. Using a pastry cutter, your fingertips, or two forks, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining. These butter pieces are what will create steam and flakiness during baking.
Add the cold sourdough discard and cold milk to the bowl. Use a fork or a spatula to mix until a shaggy, cohesive dough forms. It will be slightly sticky.
Turn the dough out onto a lightly floured surface. Gently knead it just 4-5 times to bring it fully together into a smooth ball. Do not over-knead!
Wrap the dough ball in plastic wrap and let it rest on the counter for 15-20 minutes. This allows the gluten to relax, making it much easier to roll out.

Step 2: Prepare the Cinnamon Sugar Filling

While the dough rests, make the sweet, spiced heart of the twist.

In a small bowl, combine the brown sugar, granulated sugar, and ground cinnamon. Whisk with a fork until no lumps remain and the mixture is uniform.
Place the 1/4 cup of butter in a small, microwave-safe bowl and melt it. Set this aside with a pastry brush.

Step 3: Assemble the Twists

This is where the magic happens and the twists take shape.

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
On a lightly floured surface, roll the rested dough out into a rectangle approximately 10×12 inches and about 1/4-inch thick.
Brush the entire surface of the dough with the melted butter, leaving a 1/2-inch border around the edges.
Sprinkle the cinnamon sugar mixture evenly over the buttered dough, gently pressing it down with your hands to help it adhere.
Now, for the twist! Fold the rectangle in half lengthwise, so you have a long, skinny 5×12 inch rectangle. The cinnamon sugar is now sandwiched inside. Gently press the edges to seal.
Using a sharp knife or a bench scraper, cut the folded dough into 8 even strips.
Take one strip and, holding an end in each hand, gently twist it in opposite directions 3-4 times. It will look like a twisted ribbon. Place the finished twist on the prepared baking sheet. Repeat with the remaining strips, spacing them about 1-2 inches apart as they will expand slightly.

Step 4: Bake to Golden Perfection

Once all twists are on the baking sheet, you can give them one final brush with any remaining melted butter for extra browning and crunch.
Bake for 15-18 minutes, or until the twists are puffed up and golden brown. The cinnamon sugar will be bubbling and caramelized around the edges.
Remove the pan from the oven and immediately sprinkle the twists with a pinch of flaky sea salt, if using. This enhances all the flavors beautifully.

Step 5: Serve and Savor

Let the twists cool on the baking sheet for at least 5-10 minutes. They are dangerously hot inside straight from the oven! Serve warm with a cold glass of milk or a hot cup of coffee. Be prepared for requests for seconds.

Nutrition Information

Important Note: Nutritional values are an estimate and can vary based on specific ingredient brands and precise measurements.

Serving Size: 1 twist
Calories: ~285
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 105mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Sugars: 22g
Protein: 3g

Dietary Adjustments & Variations:

Vegan: Use a plant-based butter and milk. Ensure your sugar is certified vegan.
Dairy-Free: Follow the same substitutions as for vegan.
Add-Ins: Feel free to add 1/4 cup of finely chopped walnuts or pecans to the cinnamon sugar mixture for a delightful crunch.
Glaze: For an extra-decadent treat, whisk together 1/2 cup of powdered sugar with 1-2 tablespoons of milk and a splash of vanilla extract until smooth. Drizzle over the cooled twists.

Final Thoughts

These Sourdough Discard Cinnamon Sugar Twists are more than just a clever way to reduce waste; they are a testament to the hidden potential in every jar of sourdough starter. They transform a “waste product” into a pastry that is worthy of a weekend brunch, a cozy afternoon snack, or a sweet ending to any day.