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Ashly’s Story: A Churro Twist on Childhood Favorites
When I was a little girl, my aunt would bring home warm paper cones of churros from the Saturday market. I’d always bite into one before it had cooled hot, cinnamon-sugar magic with a soft, eggy center. Years later, in my own restaurant kitchen, I realized I could recreate that same indulgence using sourdough discard. These churros blend childhood nostalgia with my chef’s love for simplicity. As always, I’ve stripped this recipe to the essentials quick, fun, no mixer required. You’ll turn your leftover starter into golden spirals of joy. Let’s dive into the best sourdough discard churros you’ll ever make.
PrintSourdough Discard Churros: Crispy, Custardy & Unbelievably Easy
Crispy on the outside, soft and custardy inside—these sourdough discard churros are fast, easy, and perfect for dipping in warm chocolate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 16 churros 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
180 g water
3 tablespoons unsalted butter
2 tablespoons granulated sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
120 g all-purpose flour
120 g sourdough discard
2 large eggs
Neutral oil for frying
100 g granulated sugar
1 teaspoon ground cinnamon
Optional: 100 g chocolate, 120 g heavy cream, ¼ tsp cayenne
Instructions
1. Boil water, butter, sugar, salt, and vanilla.
2. Stir in flour and discard. Cook into thick paste.
3. Cool and beat in eggs until glossy dough forms.
4. Heat oil to 365–370°F.
5. Pipe churros into oil, cut and fry 3–4 minutes.
6. Drain and roll in cinnamon sugar.
7. Make chocolate sauce if desired and serve.
Notes
Refrigerate dough overnight if needed.
Reheat churros in oven before serving.
Ingredients for Sourdough Discard Churros
Core Ingredients
These churros rely on a simple pâte à choux base made extraordinary by the tang of sourdough discard.
- 180 g water
- 3 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 120 g all-purpose flour
- 120 g sourdough discard (or active starter)
- 2 large eggs
- Neutral oil for frying (vegetable, canola, peanut, etc.)
Cinnamon Sugar Coating:
- 100 g granulated sugar
- 1 teaspoon ground cinnamon
Optional Chocolate Sauce:
- 100 g semi-sweet chocolate, chopped
- 120 g heavy cream
- ¼ teaspoon cayenne (for Mexican-style heat)
Essential Tools for Your Sourdough Discard Churros Recipe
- Large saucepan
- Piping bag with closed star tip (Ateco 847 recommended)
- Candy or instant-read thermometer
- Large slotted spoon or tongs
- Mixing bowl & spatula
- Dutch oven or deep fryer
How to Make Sourdough Discard Churros
Step-by-Step Process: Fry Like a Pro
1. Make the Dough (Panade)
In a saucepan, bring water, butter, sugar, salt, and vanilla to a boil. Immediately stir in flour and sourdough discard. Cook over low heat, stirring constantly, until it forms a thick paste that pulls away from the pan.
2. Add Eggs
Let the panade cool slightly. Then, beat in one egg at a time until glossy and thick. Use a stand mixer, hand mixer, or elbow grease. The dough should be pipeable but not runny.
3. Heat the Oil
Pour 3 inches of neutral oil into a Dutch oven. Heat to 365–370°F (185–188°C). Keep a paper towel-lined tray nearby for draining.
4. Pipe and Fry
Transfer dough to a piping bag fitted with a closed star tip. Pipe 4–5″ logs directly into the hot oil, cutting each with scissors. Fry in batches for 3–4 minutes until golden and crisp. Turn them halfway through.
5. Coat in Cinnamon Sugar
While warm, toss churros in the cinnamon-sugar mixture until fully coated.
6. Optional: Make the Sauce
Heat heavy cream until steaming. Pour over chocolate and cayenne. Let sit 1 minute, then stir until smooth.
Expert Tips for Perfect Sourdough Discard Churros
Texture, Flavor, and Technique
Mind the Temp
Oil too hot = burnt outsides. Too cool = soggy dough. Stick to 365–370°F.
Egg Ratio
Two eggs strike the best balance custardy inside, crisp outside. One egg makes crisper churros; three makes them puffier.
Shape Matters
Use a closed star tip to create ridges. Ridges = more surface for that cinnamon sugar to cling!
Storage Tip
They’re best fresh, but can be held at room temp for a few hours. Reheat gently and re-roll in cinnamon sugar.
Personalize Your Sourdough Discard Churros: Variations and Substitutions
- Flavor Variations:
– Cardamom-sugar instead of cinnamon
– Add orange zest to the batter
– Dust with cocoa powder and sugar blend - Flour Swaps:
– Cake flour = lighter churros
– Bread flour = sturdier texture - Dairy-Free Option:
– Replace butter with coconut oil
– Use almond milk instead of cream in dipping sauce
Common Mistakes & Solutions for Your Sourdough Discard Churros
- Too Greasy? Oil too cool. Always check your frying temp.
- Flat churros? Dough too loose or eggs not fully beaten in.
- Soggy insides? Fry longer or reduce egg by one.
How to Serve Your Sourdough Discard Churros: Ideal Accompaniments
These pair beautifully with:
- Thick Mexican hot chocolate
- Fresh berries
- Chai or cinnamon tea
- Vanilla bean ice cream
Storing & Freezing Sourdough Churros
How to Keep Them Fresh
- Same-Day Serving: Leave on a wire rack uncovered
- Short-Term Storage: Up to 8 hours at room temp in a loose paper bag
- To Reheat: 350°F oven for 5–8 minutes
- Do Not Freeze Raw Dough: But you can refrigerate pâte à choux for 24 hours
- Sauce: Refrigerate up to 1 week, reheat gently before serving
Sourdough Discard Churros FAQs
How to make homemade churros step by step?
Make a cooked dough (panade), beat in eggs, pipe into hot oil, fry until golden, and toss in cinnamon sugar. Serve with chocolate or your favorite dipping sauce.
What are common mistakes when making churros?
Underheated oil, loose dough, or overcrowded frying can lead to greasy, flat, or soggy churros. Use a thermometer and fry in small batches.
What to make with sourdough discard?
Beyond churros, try sourdough discard muffins, pancakes, crackers, banana bread, brownies, or even pizza dough. Explore our sourdough discard recipe library.
What’s the difference between Mexican churros and Spanish churros?
Spanish churros are often eggless, thinner, and served with thick chocolate. Mexican churros are egg-based, often spiced, and usually rolled in cinnamon sugar.
Thoughts from Ashly
Sourdough discard churros are everything I love about baking: simple, bold, and a little bit magical. In just 30 minutes, you can transform your leftovers into a carnival treat with irresistible crunch. Whether dipped, dunked, or devoured plain, these churros are a surefire crowd-pleaser. From my kitchen to yours happy frying.
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