Description
These Sourdough Discard Cinnamon Sugar Knots are a delightful and easy-to-make treat that transforms sourdough discard into soft, sweet, and cinnamon-flavored knots. Perfect as a snack or dessert, these golden-brown knots are brushed with butter and coated in a generous cinnamon-sugar blend for irresistible flavor and aroma.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups sourdough discard (unfed)
- 1/4 cup sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup sugar (for cinnamon-sugar coating)
Wet Ingredients
- 1/4 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Make the Dough: In a mixing bowl, combine the sourdough discard, 1/4 cup sugar, all-purpose flour, baking soda, and salt. Mix thoroughly until a soft dough forms, ensuring all dry ingredients are evenly incorporated.
- Roll Out Dough: On a floured surface, roll the dough into a rectangle approximately 1/4-inch thick to prepare for shaping.
- Brush with Butter & Sprinkle Cinnamon Sugar: Brush the melted unsalted butter evenly over the rolled-out dough. In a small bowl, combine 1/2 cup sugar and 1 teaspoon ground cinnamon, then sprinkle half of this cinnamon sugar mixture evenly over the buttered dough.
- Shape into Knots: Slice the dough into 1-inch wide strips. Take each strip, twist it, and then tie it into a loose knot. Arrange each knot on the prepared baking sheet, spacing them slightly apart.
- Bake: Place the baking sheet in the preheated oven and bake the knots for 12 to 15 minutes or until they turn golden brown and cooked through.
- Final Coat: Remove the baked knots from the oven while still warm and toss them in the remaining cinnamon sugar mixture to coat thoroughly.
- Serve & Enjoy: Serve the cinnamon sugar knots warm for the best taste and texture. Enjoy as a sweet snack or dessert.
Notes
- You can use fed or unfed sourdough discard, but unfed discard tends to work best for this recipe.
- For a richer flavor, you can substitute some or all of the all-purpose flour with whole wheat flour.
- Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat gently before serving.
- Feel free to add a glaze or drizzle of cream cheese frosting for an extra indulgent treat.
- If you prefer less sweetness, adjust the cinnamon sugar amount to taste.
