Sourdough Beignets

If you love New Orleans-style beignets and have a jar of sourdough discard sitting in your fridge, you’re in for a treat. These Sourdough Beignets are everything you want from the classic French Quarter doughnut: light, airy, golden, and buried under a snowfall of powdered sugar. But thanks to the sourdough, they’re even better—more flavorful, slightly tangy, and made with love from your own kitchen.

Whether you’re celebrating Mardi Gras, hosting brunch, or simply craving something sweet, these sourdough beignets bring the magic of Café du Monde right to your table. This blog post will walk you through every step of the process: making the dough, frying to perfection, and tips for storing and serving. Plus, we'll explore fun variations and answer common questions.

Let’s get covered in powdered sugar!

Ingredients

Beignet Dough:

• 1/2 cup sourdough discard (unfed)

• 2 1/4 teaspoons (1 packet) active dry yeast

• 1/4 cup warm water (110°F)

• 1/2 cup whole milk, warmed

• 1/4 cup granulated sugar

• 1 egg

• 3 tablespoons unsalted butter, melted

• 1/2 teaspoon salt

• 2 1/2 to 3 cups all-purpose flour

For Frying & Finishing:

• Neutral oil for frying (vegetable or canola)

• Powdered sugar (LOTS of it!)

Step-by-Step Instructions

1. Activate the Yeast

In a small bowl, combine the warm water, a pinch of sugar, and the active dry yeast. Let sit for 5–10 minutes until foamy.

2. Mix the Dough

In a large bowl, whisk together the sourdough discard, warm milk, sugar, egg, melted butter, and salt. Stir in the yeast mixture. Gradually add flour, 1/2 cup at a time, until a soft, slightly sticky dough forms.

3. Knead and Rest

Turn the dough out onto a floured surface and knead for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours, or until doubled.

4. Chill (Optional but Recommended)

For the best flavor and easier shaping, cover the bowl and chill the dough in the fridge for at least 2 hours, or overnight.

5. Roll and Cut

On a floured surface, roll out the dough into a 1/4-inch thick rectangle. Cut into 2–3 inch squares using a knife or pizza cutter.

6. Heat Oil

In a large heavy-bottomed pot, heat 2–3 inches of oil to 350°F (175°C). Use a thermometer to keep the temperature steady.

7. Fry

Carefully drop a few beignets into the oil at a time. Fry for 1–2 minutes per side or until puffed and golden. Use a slotted spoon to transfer to a paper towel-lined tray.

8. Powdered Sugar Shower

While still warm, dust the beignets generously with powdered sugar. Serve immediately!

Tips for Success

• Don’t overcrowd the pot – it lowers the oil temperature.

• Use a thermometer for consistent oil heat.

• Rest the dough overnight for the best flavor and rise.

• Double dust – toss beignets in powdered sugar once warm and again just before serving.

• Eat fresh – they’re best served right after frying!

Variations

• Filled Beignets: Pipe in Nutella, jam, or pastry cream.

• Cinnamon Sugar Beignets: Toss in cinnamon-sugar instead of powdered sugar.

• Savory Beignets: Skip the sugar and top with parmesan and herbs.

• Chocolate Beignets: Add cocoa powder to the dough and serve with chocolate sauce.

Storing & Reheating

Storing: Beignets are best the day they’re made. However, you can store leftovers in an airtight container at room temperature for 1 day.

Reheating: Warm in a 300°F oven for 6–8 minutes. Dust with fresh powdered sugar before serving.

Freezing: Freeze cut, un-fried dough squares on a baking sheet. Once frozen, transfer to a zip-top bag. Fry from frozen, adding 30–60 seconds to cook time.

FAQs

Can I use active starter instead of discard?
Yes! You can substitute active starter at a 1:1 ratio. It may give the dough a bit more rise and tang.

Can I bake these instead of frying?
Technically yes, but they won’t have that same airy, crisp exterior. If you bake them, try 375°F for 12–15 minutes and brush with butter after.

Why chill the dough?
It enhances flavor, makes shaping easier, and helps the dough puff better when fried.

Do I have to use yeast if I’m using sourdough?
Yes, because discard isn’t active enough to leaven the dough on its own for this recipe.

Why Use Sourdough Discard?

Sourdough discard adds tangy complexity and improves texture without relying solely on yeast. It’s an easy, flavorful way to cut down on food waste while elevating traditional recipes. In beignets, it balances the sweetness with subtle depth and enhances the softness of the dough.

Final Thoughts

Sourdough beignets are the ultimate weekend treat. With their delicate puff, crispy golden crust, and fluffy interior dusted in powdered sugar, they’re everything a doughnut should be—only better. The sourdough discard doesn’t just add flavor; it makes them uniquely yours.

Whether you serve them with chicory coffee, bring them to brunch, or simply fry them up for fun, this recipe is sure to become a favorite. Once you see how simple and satisfying they are, you’ll never look at sourdough discard the same way again.