Sourdough Churro Bites

This isn’t your typical sourdough discard recipe… these are SPECIAL occasion treats. Like when we’re having friends over or doing a fun movie night and I want something that feels celebratory. The crunch is perfect, and that chocolate dipping sauce with just a tiny hint of heat? Amazing. If you’re a cinnamon-sugar lover like me, you. absolutely must make these. Don’t be nervous about all the steps. It goes fast and you can prep the dough ahead of time if you want.

Over the past few months, this has become our family’s favorite sourdough discard recipe and we make it whenever someone has friends over, which turns into a constant cycle of everyone asking for me to make it for their friends too. It’s okay. They aren’t too hard.

The dough for these might seem a little fussy, but it’s really not bad once you know one trick: cooking the flour mixture for a minute or two. The oil just needs to be hot enough that a little piece of dough bubbles right up when you drop it in. Easy.

Ingredients and Tools You’ll Need

I use a 1C Wilton large star tip for that classic puffed churro shape. You can use a zip-top bag with the corner cut off, but you won’t get the same traditional look.

As written, this recipe makes about 50 churro bites. They go fast but it’s plenty for 6 people or so. You can double it, but it means you’re frying forever.

For the Churros:

• ½ cup water
• ¼ cup unsalted butter
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 1 ¼ cups all purpose flour
• ½ cup sourdough discard stirred down if active
• 1 teaspoon vanilla extract
• 2 eggs room temperature work best
• Oil for frying (peanut oil or vegetable oil both work, you’ll need at least 1.5 quarts)

For the Cinnamon Sugar Coating:

• ½ cup sugar
• 1 tablespoon cinnamon

For the Optional Chocolate Dipping Sauce:

• 1 cup semi-sweet chocolate chips
• 3 tablespoons heavy cream
• ⅛ teaspoon cayenne optional but adds a nice little kick

Instructions

You can make these as longer/ more traditional churros but it’s awkward unless you have a long deep fryer. Just pipe 4-5 inches instead and cook 2-3 minutes per side. But we strongly prefer the bites!

Making the Dough

Start by getting your water, butter, sugar, and salt into a medium saucepan over medium heat. You’re just waiting for everything to melt together and start simmering. Once the butter’s completely melted, turn the heat down to low.

Now comes the important part: dump all that flour in at once and start stirring like crazy with a wooden spoon. You want to keep that dough moving so it doesn’t stick to the bottom. It’ll look messy at first, but keep going until it forms a ball and pulls away from the sides of the pan.

Here’s where most people want to quit, but DON’T. Keep cooking this dough for another 1-2 minutes. I know it seems done, but this extra cooking time dries it out, which you absolutely need or your churros will be a runny mess when you add the eggs later.

Cooling and finishing the dough

Pull that pan off the heat and just let it sit for 5 minutes. I usually set a timer because I’m impatient, but this cooling time is crucial. Hot dough will scramble your eggs.

Once it’s cooled down, stir in your sourdough discard and vanilla. The dough will feel a little sticky now, which is totally normal.

Now for the eggs. Add them one at a time and beat each one in completely before adding the next. Your dough should end up smooth and shiny. If you want to make this ahead (which I recommend), cover it and stick it in the fridge overnight. Just let it come back to room temperature before frying.

Getting Ready to Fry

Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F. If you don’t have a thermometer, drop a tiny piece of dough in. It should bubble up immediately and rise to the surface.

While the oil heats up, mix your cinnamon and sugar in a bowl and line a plate with paper towels. Get your piping bag ready with a large star tip, or just use a zip bag with the corner cut off.

Frying Time

Scoop that dough into your piping bag and carefully pipe 1 to 1.5 inch pieces right into the hot oil. Use a butter knife to cut them off cleanly. Don’t crowd the pan! Work in small batches.

Fry for 90 seconds on one side, flip them over (they should be getting golden), then cook another 30-60 seconds until they’re puffed up and golden brown all over.

Use a slotted spoon to fish them out and get them onto those paper towels.

While they’re still warm, toss them in that cinnamon sugar mixture, this is when it sticks best.

The Chocolate Sauce!

If you’re making the chocolate sauce (and you should), just microwave the chocolate chips, cream, and cayenne for 30 seconds, then stir.

The residual heat will melt everything together into the perfect dipping consistency.

Serve

Serve everything immediately, when it’s best. You’re the hero now!

Storage Instructions

Best eaten fresh, obviously. They’re crispy-soft right out of the oil. But if you have leftovers (which honestly never happens around here), you can keep them in an airtight container at room temperature for about a day.

To reheat: Pop them in a 350°F oven or air fryer for just a few minutes to get that crunch back. Don’t use the microwave – it’ll make them soggy.

Freezing: These actually freeze pretty well! Just put them in a freezer bag once they’re completely cool. When you want them, reheat straight from frozen in a 350°F oven for a few minutes until they’re warm and crispy again.

The dough keeps really well in the fridge for up to 3 days, so that’s honestly your best make-ahead option. Just fry them up when you want them fresh and warm.

Chocolate sauce will keep in the fridge for about a week. Just warm it up gently in the microwave when you want to use it again.

Questions and Troubleshooting

More Homemade Snacks with Sourdough Discard

• Homemade sourdough pretzel bites make everyone ooh and ahh with different dipping sauces .
• But these cinnamon-sugar sourdough pretzel bites are the ones I like best.
• For something snacky with cocktails, you can’t beat homemade sourdough cheddar crackers.

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