Sourdough Discard Sugar Cinnamon Twist Recipe

• Prep Time: 25 minutes (plus 1 hour resting)

• Cook Time: 18-22 minutes

• Total Time: 1 hour 45 minutes (approximately)

• Recipe Intensity: Medium (Great for confident beginners)

• Yield: 8 generous twists

• Dietary Notes: Contains dairy and gluten. Can be adapted (see notes).

Ingredients

For the Dough:

• 1 cup (240g) active sourdough discard (unfed, straight from the fridge is fine)

• 2 cups (250g) all-purpose flour, plus more for dusting

• ¼ cup (60ml) warm whole milk (about 100°F / 38°C)

• 3 tablespoons (42g) granulated sugar

• 4 tablespoons (57g) unsalted butter, melted and slightly cooled

• 1 large egg

• 1 teaspoon vanilla extract

• ¾ teaspoon salt

• 1 teaspoon instant or active dry yeast (this gives the twists a reliable rise)

For the Cinnamon Sugar Filling:

• ½ cup (100g) light brown sugar, packed

• 2 tablespoons (28g) granulated sugar

• 1 ½ tablespoons ground cinnamon

• ¼ teaspoon salt

• 4 tablespoons (57g) unsalted butter, softened to room temperature

For the Glaze:

• ¾ cup (90g) powdered sugar, sifted

• 1-2 tablespoons milk or heavy cream

• ½ teaspoon vanilla extract

• A tiny pinch of salt

Instructions

Step 1: Make the Dough

1. Combine Wet Ingredients: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine the sourdough discard, warm milk, melted butter, egg, and vanilla extract. Mix on low speed until just combined.

2. Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, sugar, salt, and instant yeast. With the mixer on low, gradually add the dry ingredients to the wet until a shaggy dough forms.

3. Knead the Dough: Increase the mixer speed to medium and knead for 5-7 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If the dough is too sticky, add a tablespoon of flour at a time. If mixing by hand, turn the dough onto a floured surface and knead for 8-10 minutes until smooth.

4. First Rise: Lightly grease a large bowl. Shape the dough into a ball, place it in the greased bowl, and turn it over to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest in a warm place for 1 hour. It may not double in size like a traditional bread dough, but it should become puffy.

Step 2: Assemble the Twists

1. Prepare the Pan: While the dough rests, line a standard 9×13-inch baking sheet with parchment paper. Preheat your oven to 375°F (190°C).

2. Make the Filling: In a small bowl, mix the brown sugar, granulated sugar, cinnamon, and salt for the filling. Set aside. Ensure your 4 tablespoons of butter for the filling are very soft and spreadable.

3. Roll Out the Dough: After the dough has rested, turn it out onto a lightly floured surface. Roll it into a roughly 10×16-inch rectangle.

4. Add Butter and Sugar: Spread the softened butter evenly over the entire surface of the dough, leaving a ½-inch border along one of the longer edges. Sprinkle the cinnamon sugar mixture evenly over the butter, pressing it down gently with your hands.

5. Fold and Cut: Fold the dough in half lengthwise, bringing the buttered side over onto the unbuttered side, creating a 5×16-inch rectangle. This seals in the filling. Using a sharp knife, pizza cutter, or bench scraper, cut the dough into 8 even strips, each about 2 inches wide and 5 inches long.

6. Twist! Take one strip and gently stretch it lengthwise just a little. Holding one end in place on the counter, twist the other end several times until the strip is spiraled. Carefully transfer the twist to the prepared baking sheet. Repeat with the remaining strips, placing them about 1 inch apart on the sheet as they will expand.

Step 3: Bake to Perfection

1. Bake: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the twists are puffed, golden brown, and the sugar is bubbly around the edges.

2. Cool: Remove the twists from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This prevents them from getting soggy.

Step 4: Glaze and Serve

1. Make the Glaze: While the twists are cooling, whisk together the sifted powdered sugar, 1 tablespoon of milk, vanilla, and salt. Add more milk, a teaspoon at a time, until you reach a thick but pourable consistency.

2. Finish: Drizzle the glaze generously over the warm (not piping hot) twists.

Nutrition Information

• Serving Size: 1 twist (with glaze)

• Calories: ~385

• Total Fat: 14g (18% DV)

• Saturated Fat: 9g (45% DV)

• Cholesterol: 55mg (18% DV)

• Sodium: 270mg (12% DV)

• Total Carbohydrates: 62g (23% DV)

• Dietary Fiber: 2g (7% DV)

• Sugars: 35g

• Protein: 5g

• Vitamin D: 1mcg (6% DV)

• Calcium: 50mg (4% DV)

• Iron: 2mg (11% DV)

• Potassium: 95mg (2% DV)

Note: Nutritional information is an estimate calculated using an online tool and will vary based on specific ingredients and portion sizes. Percent Daily Values (DV) are based on a 2,000 calorie diet.

Chef’s Notes & Recipe Variations

• Make-Ahead: You can prepare the twists up to the twisting stage, cover the baking sheet tightly with plastic wrap, and refrigerate overnight. In the morning, let them sit at room temperature for 20 minutes while the oven preheats, then bake as directed.

• No Yeast Version: If you don’t have yeast, you can omit it. The twists will be denser and more scone-like, but still delicious. The rise will come solely from the baking process.

• Dairy-Free: Use plant-based milk and a vegan butter substitute. The results are excellent.

• Add-Ins: Feel free to add ½ cup of chopped pecans or walnuts to the cinnamon sugar filling for a delightful crunch.

• Storage: Store cooled twists in an airtight container at room temperature for up to 2 days. They are best enjoyed the day they are made but can be gently warmed in the oven or toaster oven to revive their flakiness.

There you have it—a recipe that honors your sourdough starter in the most delicious way possible. So, the next time you’re about to discard, remember: a pan of warm, glazed, cinnamony perfection is just an hour away. Happy baking