Description
Delightful twists using sourdough discard, coated with cinnamon sugar for a crunchy, sweet treat.
Ingredients
- 1 cup (240g) sourdough discard (unfed starter)
- 1 ¼ cups (160g) all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 4 tablespoons cold unsalted butter, cut into small cubes
- 2 tablespoons milk (or non-dairy alternative)
- ¼ cup sugar (for coating)
- 1 ½ teaspoons cinnamon (for coating)
- 2 tablespoons melted butter (for brushing)
Instructions
- Combine flour, sugar, salt, baking powder, and cinnamon in a medium mixing bowl.
- Cut in cold butter cubes until the mixture resembles coarse crumbs.
- Pour in sourdough discard and milk; gently stir until dough holds together.
- Roll the dough out into a rectangle about ¼ inch thick. Slice into strips roughly ½ inch wide and 6 inches long.
- Twist each strip and place on a parchment-lined baking sheet.
- Bake for 15–18 minutes until golden brown and crisp.
- Brush warm twists with melted butter and roll in the cinnamon-sugar mixture.
Notes
Chill ingredients for a flakier dough. Consider adding fillings for variations.