Sourdough Discard Cinnamon Sugar Knots Recipe
If you’re searching for a delightfully sweet way to use up your leftover sourdough starter, look no further than these irresistible Sourdough Discard Cinnamon Sugar Knots. With their pillowy-soft texture, warm swirls of cinnamon, and a sparkling sugar crust, these knots are pure comfort in every bite. Whether you enjoy them for breakfast, an afternoon treat, or a special brunch, this recipe is an absolute crowd-pleaser and a fantastic way to make your sourdough discard shine.
Ingredients You’ll Need
The magic of Sourdough Discard Cinnamon Sugar Knots comes from a handful of wholesome, everyday ingredients. Each component plays a crucial role in delivering the perfect flavor, tenderness, and that signature golden finish. Here’s what you’ll need and why each one matters:
- Sourdough Discard (1 cup, unfed): Adds a subtle tang and unbeatable moisture, giving the knots incredible flavor and a soft crumb.
- Warm Milk (1/4 cup): Brings richness and helps activate the yeast for a fluffy rise.
- Granulated Sugar (2 tablespoons): Feeds the yeast and lends a gentle sweetness to the dough.
- Instant Yeast (1 teaspoon): Ensures your dough rises beautifully and quickly.
- Large Egg (1): Enriches the dough, making it extra tender and golden.
- All-Purpose Flour (2 1/4 cups): Provides the structure for the knots, yielding a perfect balance between soft and chewy.
- Salt (1/2 teaspoon): Balances out the sweetness and enhances the other flavors.
- Unsalted Butter (1/4 cup, softened): Creates a melt-in-your-mouth texture and subtle richness.
- Softened Unsalted Butter for Filling (1/4 cup): Helps the cinnamon sugar swirl cling to the dough and adds luscious flavor.
- Light Brown Sugar (1/3 cup): Delivers a caramel note to the filling that pairs perfectly with cinnamon.
- Ground Cinnamon (1 tablespoon for filling, 1 teaspoon for topping): The star spice that brings warmth and a classic cinnamon roll aroma.
- Melted Butter for Topping (2 tablespoons): Lets the finishing sugar stick and adds extra buttery flavor.
- Granulated Sugar for Topping (1/4 cup): Gives each knot a sparkling, crunchy finish.
How to Make Sourdough Discard Cinnamon Sugar Knots
Step 1: Make the Dough
Begin by mixing the sourdough discard, warm milk, sugar, yeast, and egg in a large bowl until smooth and well combined. This liquid base is the secret to creating an enriched dough with just a hint of tanginess. Next, add the flour and salt and knead by hand or with a dough hook for 6 to 8 minutes, until you’ve got a soft, elastic dough. Finally, work in the softened butter and knead for another couple of minutes until it’s fully blended in. You’ll notice the dough become silky and supple, which means it’s ready for its first rise.
Step 2: Let It Rise
Cover your bowl with a clean towel or plastic wrap and let the dough rise in a warm place for 60 to 90 minutes, or until it has doubled in size. This rise is where the yeast and sourdough discard team up to create those lovely airy pockets, guaranteeing that your Sourdough Discard Cinnamon Sugar Knots will be light and tender every time.
Step 3: Prepare the Filling
While your dough is rising, stir together the light brown sugar and ground cinnamon for the filling. Make sure your butter is soft enough to spread easily, as this helps the filling adhere to the dough. This simple mix packs a huge punch of flavor and will swirl beautifully through each knot.
Step 4: Shape the Knots
Once the dough has doubled, gently punch it down and turn it out onto a floured surface. Roll it into a 12 by 10-inch rectangle, then spread the softened butter all over. Sprinkle the cinnamon sugar filling evenly on top, making sure every inch is covered. Fold the dough in half lengthwise and cut it into 10 to 12 strips. Twist each strip and tie into a knot, tucking the ends underneath for that bakery-style look.
Step 5: Proof and Bake
Arrange your knots on a parchment-lined baking sheet, making sure to leave a little space between each. Cover and let them rise again, this time for about 30 to 40 minutes, until they look puffy and ready for the oven. Preheat your oven to 375°F (190°C), then bake the knots for 15 to 18 minutes, or until they’re golden and your kitchen smells absolutely heavenly.
Step 6: Finish and Serve
While the knots are still warm, brush them generously with melted butter, then toss or sprinkle them with the cinnamon sugar topping. This final step adds a gorgeous sparkle and a bit of crunch to your Sourdough Discard Cinnamon Sugar Knots, making them impossible to resist.
How to Serve Sourdough Discard Cinnamon Sugar Knots
Garnishes
For an extra touch of flair, drizzle your knots with a simple vanilla icing or dust them lightly with powdered sugar. A few fresh berries or a sprig of mint on the side can make your Sourdough Discard Cinnamon Sugar Knots look as good as they taste.
Side Dishes
These knots are fantastic alongside a mug of hot coffee, chai, or even a glass of cold milk. For a brunch spread, pair them with fresh fruit, Greek yogurt, or a savory egg dish. The sweet cinnamon flavor is versatile and complements so many breakfast favorites.
Creative Ways to Present
Stack the knots on a beautiful cake stand, arrange them in a basket lined with a patterned napkin, or serve them as part of a breakfast board. If you’re feeling playful, skewer a few knots on wooden sticks for a whimsical touch at parties or bake sales. However you serve them, Sourdough Discard Cinnamon Sugar Knots are sure to steal the show.
Make Ahead and Storage
Storing Leftovers
If you have any Sourdough Discard Cinnamon Sugar Knots left (which is a big “if”!), pop them in an airtight container at room temperature. They’ll stay soft and tasty for up to two days, making them a great grab-and-go treat for busy mornings.
Freezing
To enjoy these knots later, freeze them before the final rise. Simply shape the knots, arrange them on a tray, freeze until firm, and transfer to a freezer bag. When ready to bake, let them thaw and rise at room temperature, then bake as usual, adding a few extra minutes to the cook time.
Reheating
Warm up leftover knots in a 300°F (150°C) oven for about 5 minutes, or microwave them for 10 to 15 seconds. They’ll regain their soft texture and taste like they’re fresh from the oven. A quick brush of melted butter before reheating can make them extra delicious.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can! Using active starter will add a bit more rise and a slightly stronger tang. Just be sure to use the same quantity, and adjust the rising time if needed.
What if I don’t have instant yeast?
No problem! You can substitute active dry yeast—just proof it in the warm milk with the sugar for about 5 minutes before mixing with the other ingredients.
Can I make these dairy-free?
Absolutely. Substitute your favorite non-dairy milk and use plant-based butter throughout the recipe. The knots will still be delicious and tender.
Why didn’t my knots rise enough?
Sometimes dough can be slow to rise if your kitchen is cool or if your discard is particularly acidic. Give them a bit more time in a warm spot, or preheat your oven to the lowest setting for a minute, turn it off, and let the dough rise inside.
Can I prepare Sourdough Discard Cinnamon Sugar Knots the night before?
Definitely! Shape the knots, cover, and refrigerate overnight. Let them come to room temperature and finish proofing in the morning before baking. This makes breakfast or brunch effortless and extra special.
Final Thoughts
There’s something magical about transforming humble sourdough discard into a batch of golden, cinnamon-swirled treats. I hope you’ll give these Sourdough Discard Cinnamon Sugar Knots a try and share them with your favorite people—they’re guaranteed to become a new family favorite!
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Sourdough Discard Cinnamon Sugar Knots Recipe
- Total Time: 2 hours
- Yield: 12 knots 1x
- Diet: Vegetarian
Description
Delight in these soft and flavorful Sourdough Discard Cinnamon Sugar Knots, a perfect breakfast treat made with leftover sourdough starter, a fragrant cinnamon sugar filling, and a buttery cinnamon sugar topping. These knots are easy to prepare, wonderfully tender, and ideal for sharing or enjoying fresh with coffee or tea.
Ingredients
Dough
- 1 cup sourdough discard (unfed)
- 1/4 cup warm milk
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (softened)
Cinnamon Sugar Filling
- 1/4 cup unsalted butter (softened)
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
Topping
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Dough: In a large mixing bowl, combine the sourdough discard, warm milk, sugar, yeast, and egg. Mix until the mixture is smooth and uniform. Add the all-purpose flour and salt, then knead the dough by hand or using a dough hook on a stand mixer for about 6–8 minutes until it becomes soft and elastic. Incorporate the softened butter into the dough by kneading an additional 2–3 minutes until fully blended. Cover with a clean towel and let the dough rise in a warm area for 60–90 minutes, or until it has doubled in size.
- Prepare the Cinnamon Sugar Filling: While the dough is rising, mix together the light brown sugar and ground cinnamon in a bowl. Once mixed, set aside for filling the dough later.
- Shape the Knots: After the dough has risen, gently punch it down to release air. Roll it out on a lightly floured surface into a 12×10 inch rectangle. Spread the softened butter evenly over the dough surface, then sprinkle the cinnamon sugar mixture on top. Fold the dough in half lengthwise and use a sharp knife to cut it into 10–12 strips. Take each strip, twist it carefully, and tie it into a knot, tucking the ends underneath to secure.
- Second Rise: Place each formed knot on a parchment-lined baking sheet. Cover loosely with a towel or plastic wrap and let them rise for another 30–40 minutes, until slightly puffed.
- Bake the Knots: Preheat your oven to 375°F (190°C). Bake the cinnamon sugar knots for 15–18 minutes or until they turn a beautiful golden brown color. Remove from the oven once baked.
- Finish with Topping: While the knots are still warm, brush them generously with melted butter. Toss or sprinkle the knots with the cinnamon sugar topping so they have an extra sweet and buttery finish. Serve warm and enjoy!
Notes
- Best enjoyed fresh on the day of baking but can be stored in an airtight container for up to 2 days.
- You can freeze the knots before the final rise. Bake them from frozen, adding a few extra minutes to the baking time.
- For a dairy-free version, substitute the butter and milk with non-dairy alternatives.
- Ensure dough is kept in a warm draft-free spot during rising for best results.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 knot
- Calories: 210
- Sugar: 9g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
