Looking for a cozy, sweet treat that also helps you use up leftover sourdough discard? The Sourdough Discard Cinnamon Sugar Knots Recipe is exactly that—a lusciously soft, fluffy pastry with just the right touch of cinnamon sweetness wrapped up in a charming knot shape. Each bite delivers a subtle tang from the sourdough discard combined with the warm spices of cinnamon sugar, making it irresistible alongside your morning coffee or as a delightful afternoon pick-me-up. These knotted treats are a fantastic way to craft a bakery-style indulgence right in your own kitchen using very simple ingredients.
Ingredients You’ll Need
This recipe keeps things straightforward with a handful of pantry staples, each playing an important role in the texture, flavor, and richness of the knots. From the sourdough discard that adds a unique tang to the cinnamon sugar that provides that signature sweetness, every ingredient counts.
- 1 cup sourdough discard (unfed): This adds a subtle tang and helps create a tender crumb in the dough.
- ½ cup warm milk: Warms the yeast and adds moisture for a soft dough.
- 2¼ teaspoons instant yeast: Activates quickly to help your knots rise perfectly fluffy.
- 2 tablespoons granulated sugar: Feeds the yeast and adds a touch of sweetness to the dough.
- 1 large egg: Adds richness and improves dough elasticity.
- 3 cups all-purpose flour: The main structure-builder for the knots’ soft texture.
- ½ teaspoon salt: Enhances flavor and balances the sweetness.
- ¼ cup unsalted butter (softened): Adds tenderness and richness to each bite.
- ½ cup granulated sugar (for coating): Used to create the irresistible cinnamon sugar coating.
- 1 tablespoon ground cinnamon: Provides warm, comforting spice to the sugar coating.
- 2 tablespoons melted butter (for brushing): Gives the knots a golden finish and helps the cinnamon sugar stick.
How to Make Sourdough Discard Cinnamon Sugar Knots Recipe
Step 1: Activate the Yeast
Start by combining warm milk, instant yeast, and sugar in a large mixing bowl. Let this sit for about 5 minutes until the mixture becomes foamy, letting you know your yeast is alive and ready to work its magic. This step is key for light and fluffy knots.
Step 2: Combine Wet Ingredients
Next, whisk the egg into the foamy milk and yeast mixture before mixing in your sourdough discard. The discard brings that subtle tang and moisture, making your knots distinctively delicious.
Step 3: Mix and Knead the Dough
Stir in the flour and salt until they form a shaggy dough, then knead in your softened butter. Kneading by hand for 8 to 10 minutes or using a stand mixer with a dough hook for 5 to 6 minutes will develop the gluten, making the dough smooth and slightly sticky—just right for soft, fluffy knots.
Step 4: First Rise
Cover the dough and place it in a warm spot to rise until doubled in size, approximately 1 to 1½ hours. This rise is what will give your knots their characteristic lightness and lift.
Step 5: Shape the Knots
After punching down the risen dough, roll it out on a floured surface into a 12×16 inch rectangle. Cut the dough into 1-inch wide strips, twist each strip, and tie them into knots. Place these delightful shapes on a parchment-lined baking sheet for their second rise.
Step 6: Second Rise
Let the tied knots rest, covered, for 30 to 45 minutes so they can puff up and prepare for the oven. This step ensures a tender interior.
Step 7: Bake and Coat
Preheat your oven to 375°F (190°C) and bake the knots for 15 to 18 minutes, or until they turn a light golden color. While still warm, brush them with melted butter and toss in a mixture of cinnamon and sugar for that iconic finishing touch that makes the Sourdough Discard Cinnamon Sugar Knots Recipe so addictive.
How to Serve Sourdough Discard Cinnamon Sugar Knots Recipe
Garnishes
Although these cinnamon sugar knots shine on their own, a sprinkling of powdered sugar or a drizzle of cream cheese glaze can elevate them into an extra indulgent treat. Freshly chopped nuts add a lovely crunch too.
Side Dishes
Serve these knots with a hot cup of coffee or chai tea for a comforting breakfast or snack. They also pair wonderfully with a bowl of fresh fruit or a dollop of whipped cream to balance their sweetness.
Creative Ways to Present
Arrange the knots in a basket lined with a cozy linen napkin for a charming brunch centerpiece. Or layer them in a glass jar for a cute gift idea. For parties, serve alongside a dipping sauce like vanilla glaze or chocolate ganache to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover knots in an airtight container at room temperature for up to 2 days. This keeps them soft but enjoy them soon for the best flavor and texture.
Freezing
You can freeze the knots after baking and cooling by placing them in a sealed freezer bag for up to 3 months. Thaw them overnight in the fridge or at room temperature before reheating.
Reheating
To enjoy warmed-up knots, pop them in a preheated oven at 350°F (175°C) for about 5 to 7 minutes until soft and fragrant again. Re-brushing with some melted butter and cinnamon sugar will restore their fresh-from-the-oven charm.
FAQs
Can I use active sourdough starter instead of discard?
While this recipe calls for sourdough discard, using active starter will work but may require adjusting the yeast amount and liquid since active starter is more potent and hydrated. Stick to discard for more consistent results.
What if I don’t have instant yeast? Can I use active dry yeast?
Yes, active dry yeast can be substituted but activate it first by dissolving it in warm milk with sugar until foamy before adding to the rest of the ingredients. This step replaces the instant yeast activation process.
Can I make these cinnamon knots vegan?
Absolutely! Swap the egg for a flax egg or applesauce, use plant-based milk, and replace butter with vegan margarine or coconut oil to create delicious vegan-friendly knots.
Is it necessary to let the dough rise twice?
Yes, the first rise develops flavor and texture, and the second rise after shaping ensures your knots are light and airy rather than dense. Skipping either rise affects the final softness.
How can I prevent the knots from drying out?
Brushing them immediately after baking with melted butter helps lock in moisture. Also, storing them properly in airtight containers and reheating gently keeps them tender and soft.
Final Thoughts
The Sourdough Discard Cinnamon Sugar Knots Recipe truly turns leftover sourdough discard into a magical, irresistibly sweet treat that feels like a warm hug from your kitchen. These soft, cinnamon-coated knots are just the kind of homemade indulgence worth making again and again. Give this recipe a try—you’ll be amazed how simple ingredients come together into something so wonderfully comforting and special.
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Sourdough Discard Cinnamon Sugar Knots Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 knots
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These sourdough discard cinnamon sugar knots are soft, fluffy, and perfectly sweet with a subtle tang from the sourdough. They’re a great way to use up leftover discard and make a cozy, bakery-style treat at home. Rolled in cinnamon sugar after baking, these knots are irresistible with coffee or as an afternoon snack.
Ingredients
Dough Ingredients
- 1 cup sourdough discard (unfed)
- ½ cup warm milk
- 2¼ teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 large egg
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¼ cup unsalted butter (softened)
Coating Ingredients
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter (for brushing)
Instructions
- Activate the yeast: In a large mixing bowl, combine warm milk, instant yeast, and sugar. Let sit for 5 minutes until foamy to ensure the yeast is active and ready for the dough.
- Mix wet ingredients: Add the egg and sourdough discard to the yeast mixture and stir until combined thoroughly.
- Incorporate dry ingredients: Stir in the all-purpose flour and salt until the dough begins to come together.
- Knead the dough: Knead the softened butter into the dough and continue kneading for about 8–10 minutes by hand or 5–6 minutes using a stand mixer with the dough hook. The dough should be smooth and slightly sticky.
- First rise: Cover the dough and let it rise in a warm spot for 1 to 1½ hours or until it has doubled in size.
- Shape the knots: Punch down the dough and transfer it to a floured surface. Roll it out into a 12×16 inch rectangle. Cut the dough into 1-inch wide strips, twist each strip, and tie it into a knot.
- Second rise: Place the knots on a parchment-lined baking sheet, cover them, and let them rise for another 30–45 minutes until puffed.
- Bake: Preheat the oven to 375°F (190°C). Bake the knots for 15–18 minutes or until they are lightly golden brown on top.
- Coat the knots: Remove the knots from the oven, brush them with melted butter while still warm, then toss them in the cinnamon sugar mixture until fully coated.
- Serve: Enjoy the cinnamon sugar knots warm or at room temperature alongside your favorite coffee or tea.
Notes
- You can add a cream cheese glaze for extra indulgence, which adds a rich, tangy contrast to the sweet cinnamon coating.
- These knots freeze well—freeze baked knots and to reheat, warm them up and toss again in cinnamon sugar before serving to refresh the coating.
