Sourdough Churros

If you’ve ever been to a county fair, amusement park, or even just a good food truck, you probably know the magic of a warm churro—crispy on the outside, tender on the inside, and coated in cinnamon sugar. Now imagine taking that classic churro and giving it a sourdough upgrade.

These Sourdough Churros are everything you love about the original—only better. The sourdough discard adds a subtle tang that pairs beautifully with the sweet cinnamon sugar coating. It's a fun, flavorful way to use up your discard, and you don't need any special equipment or ingredients to make it happen.

Whether you're frying up a batch for a weekend treat, a special occasion, or just because you're craving something crispy and cozy, this recipe is here for it.

Why Make Sourdough Churros?

Aside from the fact that churros are basically dessert heaven, this recipe is:

• Perfect for using up sourdough discard

• Crispy on the outside, fluffy on the inside

• Simple to make with pantry staples

• Fun and satisfying to fry up at home

• Great for dipping in chocolate, caramel, or coffee

Let’s be honest—there are only so many loaves of sourdough bread one household can handle. When you’re ready to shake things up, these churros are a delicious change of pace.

What You’ll Need – Simple Ingredients, Big Flavor

You likely have everything you need in your kitchen already. Here's what goes into this churro magic:

Churro Dough:

• 1 cup water

• ¼ cup unsalted butter

• 2 tbsp granulated sugar

• ½ tsp salt

• 1 cup all-purpose flour

• ½ cup sourdough discard (unfed is fine!)

• 2 large eggs

• ½ tsp vanilla extract

For Frying:

• Neutral oil like canola, vegetable, or peanut oil

Cinnamon Sugar Coating:

• ½ cup granulated sugar

• 1 tsp ground cinnamon

Optional Dips:

• Melted chocolate

• Dulce de leche

• Vanilla glaze

• Spiced hot chocolate

Tools You’ll Need

• Medium saucepan

• Mixing bowl

• Hand mixer

• Piping bag with a star tip (or a zip-top bag with the corner cut off)

• Heavy-bottomed pan or deep fryer

• Slotted spoon or tongs

• Cooling rack or paper towels

Step-by-Step Instructions

Let’s break this down step-by-step so it’s easy to follow—even if this is your first time making churros at home.

Step 1: Make the Choux-Style Dough

In a medium saucepan, combine:

• 1 cup water

• ¼ cup unsalted butter

• 2 tbsp sugar

• ½ tsp salt

Bring it all to a simmer over medium heat. Once the butter is melted and everything is bubbling, reduce the heat and add 1 cup of flour all at once.

Use a wooden spoon to stir quickly—the mixture will come together into a thick dough. Keep stirring over low heat for another minute or so to cook out some of the raw flour taste.

Remove the pan from heat.

Step 2: Add Sourdough & Eggs

Let the dough cool for about 5 minutes—you want it warm, not hot. Then stir in:

• ½ cup sourdough discard

• ½ tsp vanilla extract

ext, add the eggs one at a time, beating well after each addition. You can do this with a hand mixer or by hand with a spoon (it’s a workout but doable!).

At first, the dough will look like it’s separating—just keep mixing until smooth. The final texture should be thick but pipeable, like soft peanut butter.

Step 3: Heat the Oil

Fill a deep pan with 2–3 inches of oil and heat to 350°F (175°C). Use a thermometer if you have one—too hot and the churros burn outside before cooking through; too cool and they soak up oil.

While the oil heats, mix together your cinnamon sugar in a shallow bowl and set it aside.

Step 4: Pipe the Churros

Transfer your dough to a piping bag fitted with a large star tip. Pipe 4–6 inch strips of dough directly into the hot oil, cutting them with scissors or a knife.

Only fry 3–4 at a time to avoid overcrowding and dropping the oil temperature.

Step 5: Fry Until Golden

Fry the churros for 2–3 minutes per side, turning as needed until golden brown and crisp.

Use a slotted spoon to transfer them to a paper towel–lined tray to drain.

Step 6: Coat in Cinnamon Sugar

While the churros are still warm, roll them in your cinnamon sugar mixture until fully coated. The sugar sticks best when the churros are hot, so don’t wait too long!

Step 7: Serve and Dip!

Serve warm with your favorite dipping sauce—or just enjoy them as-is. They’re insanely good fresh from the fryer, but they also reheat surprisingly well in the oven or air fryer.

Flavor Variations

Want to mix things up? Try these fun twists:

• Lemon zest in the dough + powdered sugar glaze

• Cocoa powder in the cinnamon sugar for a chocolatey spin

• Pumpkin spice churros with fall flavors in the coating

• Churro bites – Pipe short segments and make snack-sized treats

• Stuffed churros – Pipe around a skewer, fry, then fill with dulce de leche

Tips for Perfect Churros

1. Use a star tip for that classic ridged texture. It helps them fry evenly and gives that iconic crunch.

2. Test the oil temperature before frying a whole batch. Drop in a small amount of dough—if it sizzles immediately, you’re good.

3. Don’t overcrowd the pan. It drops the oil temp and leads to soggy churros.

4. Eat them fresh! Churros are at their peak within the first hour of frying, but you can revive them with a quick toast in the oven.

5. Not into piping? You can spoon the dough into the oil for “churro nuggets.” Not traditional, but still tasty!

Storage & Reheating

Storage: Keep leftover churros in an airtight container at room temperature for up to 2 days (if they last that long).

Reheat: Warm them in a 350°F oven or air fryer for 5–7 minutes to crisp them up again.

Freeze: Freeze before coating in sugar, then reheat and roll in fresh cinnamon sugar when ready to eat.

FAQs

Can I bake these instead of frying?
You can, but you won’t get the same crispy texture. Bake at 400°F for 18–20 minutes, then broil for a minute to brown the tops.

What if I don’t have sourdough discard?
You can substitute with ¼ cup water and ¼ cup flour, but the flavor won’t have the same tang. Check out my page on how to make your own sourdough starter from scratch in just 7 days!

Do they taste sour?
Nope! The discard adds depth, not a sour flavor. It enhances the overall richness of the dough.

Can I make the dough ahead of time?
Yes! Pipe the dough onto a parchment-lined tray and freeze. Fry straight from frozen—just add 1–2 minutes to the cook time.

Final Thoughts

Making sourdough churros at home is way easier than you might think—and so much more rewarding than waiting in line at a fair. You get all the crispy, cinnamon-sugar goodness with the bonus of using up that sourdough discard sitting in your fridge.

Whether you're new to sourdough or looking for creative ways to branch out beyond bread, this recipe is a keeper. Plus, who doesn't want a reason to fry up dessert?

So grab your piping bag, heat up some oil, and treat yourself to these golden, crunchy, sweet-tangy churros. You deserve it.