Easy Sourdough Beignets with Sourdough Starter
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If you’ve never had a beignet fresh out of the fryer, this is your sign. These sourdough beignets puff up into golden pillowy pockets with crisp edges and soft, chewy middles, all dusted with a heavy shower of powdered sugar. They’ve got that subtle tang from the sourdough starter that makes them stand out from anything you’d get in a box or even a bakery. Most of the time is just letting the dough rise, so they’re surprisingly low effort. Just plan ahead. These easy sourdough beignets are 100% worth it for those days when you’re craving something nostalgic or just want to feel like you’re sitting at a café in New Orleans.
Why You’ll Love Sourdough Beignets
- Real Sourdough Flavor: The starter adds a light tang and depth you won’t get from a regular beignet.
- Crispy and Fluffy Texture: Each piece fries up golden on the outside and pillowy-soft inside.
- Perfect for Special Mornings: These are the kind of treats that make a slow weekend or holiday morning feel extra memorable.
- Great Use for Starter: A smart and delicious way to use up that bubbly starter sitting in the fridge.
- Café-Style at Home: You get that iconic beignet experience without needing a plane ticket to New Orleans.
Ingredients Needed To Make Sourdough Beignets
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour
- Active sourdough starter
- Granulated sugar
- Milk
- Salt
- Eggs
- Unsalted butter
- Oil for frying (beef tallow, vegetable oil, or canola oil)
- Powdered sugar
- Vanilla extract (optional)
How To Make Sourdough Beignets
- Feed the starter 4-6 hrs prior to making the dough. The starter should be active and bubbly before starting this recipe!
- Warm the butter, sugar, and milk together until the butter melts, then let it cool a bit.
- In a bowl, mix the eggs and vanilla, then stir in the sourdough starter and the cooled milk mixture.
- Add the flour and salt, then mix everything until a smooth dough forms.
- Let the dough rise at room temperature until it doubles in size.
- Use a rolling pin to roll out the dough into a large rectangle and cut it into squares, then place them on baking sheets.
- Let the cut dough rest again until it puffs up slightly.
- Heat oil in a large skillet and fry the dough squares until golden brown on each side. I used beef tallow for frying!
- Dust the warm beignets in powdered sugar and enjoy right away.
Variations
- Add 2 tbsp cocoa powder with powdered sugar for a chocolate fix.
- Dip the beignets in cinnamon and sugar mix for a classic flavor.
- Serve with dipping sauce like chocolate or caramel for extra indulgence.
Commonly Asked Questions
Can I make the dough ahead of time?
Yes, you can prep the dough the night before. After the first rise, cover and refrigerate it overnight. Let it come back to room temperature before shaping and proofing.
How do I know when the beignets are ready to fry?
They should look puffy and hold their shape when gently touched. If they deflate, they’re likely over-proofed—still edible, but not as fluffy.
What’s the best oil for frying beignets?
Use a neutral oil with a high smoke point like beef tallow, canola, vegetable, peanut, or avocado oil. Avoid olive oil, which burns too quickly for deep frying.
How do I keep the beignets light and airy?
Don’t rush the proofing process. That second rise helps create the signature pillowy texture. Also, make sure your oil is hot enough so they puff up quickly when frying.
Can I store leftover beignets?
Beignets are best eaten fresh, but you can store leftovers in an airtight container at room temperature for one day. Reheat them in a 300°F oven for a few minutes to refresh the texture.
Can I freeze the dough?
Yes. After the first rise, shape the beignets, freeze them on a baking sheet, then transfer to a freezer bag. Let them thaw and proof fully before frying.
Do I need a thermometer for frying?
It really helps. Keeping the oil between 350°F and 375°F ensures even cooking and that perfect golden exterior. Too hot and they burn, too cool and they’ll absorb oil.
What can I serve these with?
They’re delicious on their own, but even better with dipping sauces like chocolate ganache, caramel, or a simple fruit jam. Classic café au lait on the side is a nice touch, too.
Sourdough Beignets
Equipment
- medium saucepan
- Large mixing bowl or stand mixer
- Measuring cups and spoons
- 2 baking sheets
- Bench knife or sharp knife
- Deep skillet or Dutch oven (for frying)
- Candy or fry thermometer
- Paper bag (for dusting with powdered sugar)
- Tea towel
- Plastic wrap or beeswax wrap
Ingredients
- 2½ cups all-purpose flour
- ¾ cup active bubbly sourdough starter
- 3 tbsp granulated sugar
- ⅓ cup milk
- 1 tsp salt
- 2 eggs
- ¼ cup unsalted butter
- Oil for frying beef tallow, vegetable, or canola oil
- 2 cups powdered sugar for dusting
Instructions
- Scald Milk & Butter: In a saucepan over medium-low heat, add butter, granulated sugar, and milk. Heat until butter is mostly melted and the milk is just barely scalded (not boiling). Remove from heat and let cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk eggs and vanilla (if using). Add sourdough starter, then the cooled milk mixture. Whisk until well combined.
- Mix Dough: Add flour and salt. Mix with a dough hook on medium-low speed (KitchenAid setting 2–3) for about 5 minutes, until smooth.
- First Rise: Grease a large bowl. Transfer dough, cover with plastic wrap and a towel, and let rise at room temp for 4–8 hours, until doubled in size.
- Shape Beignets: Line 2 baking sheets with parchment paper. Lightly flour a work surface and roll dough to ¾” thickness. Cut into 2" squares using a bench knife or sharp knife. Transfer to baking sheets.
- Second Rise: Cover shaped dough with plastic wrap and a tea towel. Let rest 2–3 hours, until slightly puffy.
- Fry: Heat oil to 350–375°F in a deep skillet. Fry 3 at a time, cooking 1–2 minutes per side, until golden brown. Transfer to wire rack to drain.
- Dust: Place warm beignets in a paper bag with powdered sugar. Shake well and serve immediately.
Optional
- Add 1 tsp vanilla to the dough for extra flavor.
- Serve with dipping sauces: chocolate ganache, caramel, or jam.
Nutrition
These beignets are the kind of treat that makes your kitchen feel like a cozy little café. I love watching them puff up in the oil and then giving them a good shake in powdered sugar while they’re still warm. They’re not complicated, just take a little planning. Totally worth it when you bite into that soft, airy center.