These Sourdough Beignets are light, pillowy, and dusted generously with powdered sugar, they’re the perfect balance of classic New Orleans flavor and the tangy depth that only sourdough brings. The overnight rise gives the dough a gentle complexity, while the quick fry delivers golden, airy pockets that practically melt in your mouth. Whether you enjoy them with morning coffee or as an indulgent dessert, these homemade beignets are a sweet way to put your sourdough starter to work.
Why You’ll Love This Recipe
These aren’t your average beignets. The sourdough starter gives them a gentle tang and an airy texture you can’t get with yeast alone. Fried until golden and dusted with powdered sugar, they’re pillowy, melt-in-your-mouth, and just the right mix of cozy and indulgent. Perfect for weekend brunch or a sweet treat with your morning coffee.
Ingredients you’ll need
Beignet Dough
- Active sourdough starter (100% hydration)
- Whole milk
- Water
- Large egg
- Granulated sugar
- Unsalted butter (melted)
- Salt
- All-purpose flour
For Frying + Finishing
- Neutral oil for frying
- Powdered sugar for dusting
Equipment you will need
- Large mixing bowl
- Stand mixer with dough hook (optional, can knead by hand)
- Rolling pin
- Sharp knife or bench scraper (for cutting squares)
- Heavy-bottomed pot or Dutch oven (for frying)
- Deep-fry thermometer
- Slotted spoon or spider strainer
- Paper towels (for draining) or wire rack
Feed your starter
Feed your starting the morning you plan to make this recipe to allow the start time to activate and be ready for when you make the beignet dough in the evening.
Variations & Substitutions
- Flavor twist: Add a touch of cinnamon or nutmeg to the dough for warmth.
- Filling option: Pipe with pastry cream, chocolate, or jam after frying for filled sourdough beignets.
- Dairy-free: Swap butter for vegan butter and milk for a plant-based option.
- Glaze instead of sugar: Drizzle with vanilla or coffee glaze instead of powdered sugar for a different finish.
How to Store & Freeze
- Best enjoyed fresh and warm the day they’re made.
- Store leftovers in an airtight container at room temp for up to 1 day.
- To refresh: Reheat in a 300°F oven for 5–7 minutes.
- Freeze (before dusting with sugar) for up to 2 months. Thaw and warm in the oven, then dust with fresh powdered sugar before serving.
Sourdough Beignets
Ingredients
- 200 grams active sourdough starter (100% hydration)
- 120 grams whole milk (1/2 cup)
- 50 grams water (just under ¼ cup)
- 1 large egg
- 40 grams sugar (3 tbsp)
- 42 grams melted unsalted butter (3 tbsp)
- 6 grams salt (1 tsp)
- 420 grams flour (3 1/2 cups)
- oil for frying
- powdered sugar for dusting
Instructions
Day 1 – Evening:
- Mix active starter, milk, water, egg, sugar, butter, and salt in a large bowl. I recommend feeding your starter in the morning so it will be active and ready in the evening.
- Add flour gradually until you have a soft, slightly tacky dough.
- Knead 5–7 min by hand or 3–5 min in a stand mixer until smooth.
- Cover and let rise at room temp for 2–3 hours until slightly puffy.
- Refrigerate overnight (8–12 hours).
Day 2 – Morning:
- Take dough out of the fridge and let rest 30–60 min.
- Roll to ¼-inch thick and cut into 2–2½ inch squares.
- Proof 30–45 min until slightly puffed.
- Fry in 350–360°F (175–182°C) oil, 1–2 min per side.
- Drain on paper towels or a wire rack, dust generously with powdered sugar, and enjoy warm.
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