Make the Dough

Start by combining the flour, sugar, salt, baking powder, and cinnamon in a

large bowl. Give everything a good stir so it’s evenly mixed. Then, add in the

cold butter. Using a pastry cutter, fork, or even your fingertips, cut the butter

into the dry ingredients until the mixture resembles coarse crumbs. The goal

is to keep the butter cold—it’s what creates those flaky layers.

Next, stir in your sourdough discard and milk. Mix just until a soft dough

forms. It will be slightly sticky, but that’s okay. Avoid overmixing, which can

make the final product dense.

Roll and Cut the Dough

Turn the dough out onto a lightly floured surface. Using a rolling pin, gently

roll it out into a rectangle about ¼-inch thick. Try to keep the thickness even

so the twists bake uniformly. Use a sharp knife or pizza cutter to slice the

dough into strips that are about ½-inch wide and 6 inches long. These

dimensions give the twists just the right balance of crispiness and chew.

Twist the Strips

To shape, pick up each dough strip, hold each end, and give it a few gentle

twists. You’ll see the layers form naturally. Place each twist onto a

parchment-lined baking sheet, making sure they’re not touching—they’ll

spread slightly in the oven.

Bake the Twists

Preheat your oven to 375°F (190°C). Once the oven is ready, bake the twists

for 15–18 minutes, or until they turn a lovely golden brown. The edges should

be crisp and the center slightly soft. Depending on your oven, check them

around the 15-minute mark and rotate the pan if needed for even browning.

Coat with Cinnamon Sugar

While the twists are still warm (not hot), brush each one with melted butter. In

a shallow bowl, combine the cinnamon and sugar for coating. Roll the

buttered twists in the mixture until well coated. The sugar will stick to the

warm butter and form that iconic sweet crust.

Tips for Perfect Twists

○ Keep your butter cold before mixing it into the dough. This creates air

pockets that bake into light, flaky layers.

○ Flour your surface lightly—too much flour will make the dough dry.

○ Use a ruler or guide when cutting strips to ensure they bake evenly.

○ Don’t overcrowd the pan, which can lead to steaming instead of

crisping.

○ Serve warm for the softest interior and crunchiest exterior.

● Variations to Try

○ Chocolate Cinnamon Twists: Add chocolate chips to the dough

before twisting or drizzle with melted chocolate after baking.

○ Pumpkin Spice Version: Use pumpkin pie spice in place of cinnamon

for a festive fall twist.

○ Lemon Sugar Coating: Replace cinnamon with lemon zest and a hint

of vanilla sugar for a lighter flavor.

○ Savory Option: Omit sugar and cinnamon, add grated cheese and

herbs for a savory snack.

These are easily customized based on what you have on hand or your mood. The

base dough is incredibly versatile.

Serving Suggestions

Serve them warm for breakfast with a cup of black coffee, or pair with chai or hot

cocoa for an afternoon pick-me-up. They’re also a beautiful addition to a brunch

spread alongside fruit salad, yogurt, and eggs. For gifting, let them cool fully and

place in a cellophane bag tied with ribbon—homemade, thoughtful, and from the

heart.

Make-Ahead and Freezing Tips

To make your baking even easier, prepare the dough a day in advance and store it

wrapped in the refrigerator. When ready to bake, let the dough sit out for 15 minutes

before rolling and shaping.

Baked twists can be stored in an airtight container at room temperature for up to 3

days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To

reheat, place in a 300°F oven for 6–8 minutes—this will bring back their crispness

beautifully.

Behind the Recipe

Like many great ideas in the kitchen, this one started with a question: “What can I

do with all this sourdough discard?” Instead of tossing it, I began experimenting with

ways to turn it into something special—and these cinnamon sugar twists were the

result. They’ve since become a staple in my kitchen, loved by everyone from curious

toddlers to traditional bakers. Baking with sourdough discard connects us to older,

more mindful ways of cooking—where nothing goes to waste, and everything has a

purpose.

Frequently Asked Questions (FAQ)

Can I use fed starter instead of discard?

Yes, but the result may be a little puffier. Unfed discard gives a more biscuit-like

texture, which works beautifully here.

What if I don’t have cinnamon?

You can substitute with pumpkin spice, nutmeg, or cardamom. Even just plain sugar

will still taste great.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose blend with xanthan gum. Add a bit more liquid if

the dough feels dry.

How long do these stay fresh?

They’re best enjoyed fresh but will stay crisp for 1–2 days in a sealed container.

Refresh in a warm oven before serving.

Conclusion

These sourdough discard cinnamon sugar twists are more than just a clever way to

use leftovers—they’re a delicious expression of home, warmth, and creativity.

Whether you’re sharing them with loved ones or enjoying a quiet moment to

yourself, this recipe brings a little joy to the everyday. So go ahead, open the fridge,

grab that jar of discard, and treat yourself to something special. You’ve earned it.

sourdough discard cinnamon sugar twists

There’s something truly comforting about a freshly baked treat—especially when it’s

warm, sweet, and made from scratch in your own kitchen. These sourdough discard

cinnamon sugar twists are just that. They’re crisp on the outside, soft and buttery on

the inside, and wrapped in a delicious cinnamon-sugar hug. And the best part? You

don’t need to wait for the dough to rise or spend hours in the kitchen. If you’ve got

some unfed sourdough starter in the fridge, you’re already halfway there.

This recipe is perfect for those days when you want something homemade but don’t

want a big production. Whether you’re baking for your grandchildren, preparing a

treat for your book club, or simply indulging in a quiet moment with a cup of coffee,

these twists come together beautifully and quickly—and they never disappoint.

Make the Dough

Start by combining the flour, sugar, salt, baking powder, and cinnamon in a large

bowl. Give everything a good stir so it’s evenly mixed. Then, add in the cold butter.

Using a pastry cutter, fork, or even your fingertips, cut the butter into the dry

ingredients until the mixture resembles coarse crumbs. The goal is to keep the butter

cold—it’s what creates those flaky layers.

Next, stir in your sourdough discard and milk. Mix just until a soft dough forms. It will

be slightly sticky, but that’s okay. Avoid overmixing, which can make the final product

dense.

Roll and Cut the Dough

Turn the dough out onto a lightly floured surface. Using a rolling pin, gently roll it out

into a rectangle about ¼-inch thick. Try to keep the thickness even so the twists

bake uniformly. Use a sharp knife or pizza cutter to slice the dough into strips that

are about ½-inch wide and 6 inches long. These dimensions give the twists just the

right balance of crispiness and chew.

Twist the Strips

To shape, pick up each dough strip, hold each end, and give it a few gentle twists.

You’ll see the layers form naturally. Place each twist onto a parchment-lined baking

sheet, making sure they’re not touching—they’ll spread slightly in the oven.

Bake the Twists

Preheat your oven to 375°F (190°C). Once the oven is ready, bake the twists for

15–18 minutes, or until they turn a lovely golden brown. The edges should be crisp

and the center slightly soft. Depending on your oven, check them around the

15-minute mark and rotate the pan if needed for even browning.

Coat with Cinnamon Sugar

While the twists are still warm (not hot), brush each one with melted butter. In a

shallow bowl, combine the cinnamon and sugar for coating. Roll the buttered twists

in the mixture until well coated. The sugar will stick to the warm butter and form that

iconic sweet crust.