The Best Sourdough Churros and Chocolate Recipe (Discard)
This post may contain affiliate links. Please read our disclosure policy.
Easy-to-make fried Sourdough Churros are a perfect treat for any occasion. Made with sourdough discard, they are crisp on the outside and pillowy soft on the inside. Dip each cinnamon-sweet homemade churro into a luscious, creamy chocolate sauce for an extra touch of decadence.
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Is there anything better than freshly fried churros? Oh, I know! How about homemade churros with a sourdough twist!
Made with sourdough discard, this fried phenomenon will have your tastebuds dancing just after that first bite.
I’m serious! The crispy exterior, yielding to a soft, pillowy inside, all with the tangy essence of sourdough – it’s absolutely heavenly!
The best part? They’re made with simple ingredients, which you most likely already have in your pantry and fridge, and they’re a breeze to whip up. I’m telling you, this easy recipe promises to impress, whether you’re serving a special family brunch or entertaining guests.
Plus, I’ve also included some easy work arounds to make this recipe, even if you don’t have a piping bag!
As these golden delights sizzle to perfection, I highly encourage you to prepare a velvety, creamy chocolate sauce for dipping—it adds an extra touch of chocolatey indulgence to each delicious bite.
Say hello to your newest obsession with these Sourdough Churros—they’re a true delight for the senses!
MY LATEST VIDEOS
Pin for Later!
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Why You’ll Love This Recipe:
Flavor
These Sourdough Churros are made with simple ingredients, that you most likely already have in your pantry and fridge, but they’re in no way lacking in delicious flavor! Each bite of cinnamon-sweet fried dough is accompanied by a slight tang from the discard and delicious sweetness from the cinnamon sugar coating. It’s simply delicious!
Texture
You won’t be able to get enough of this crunchy bite! Fried to golden brown perfection, the outside is crispy, while the center is soft and warm, making for a perfectly balanced bite.
Easy
Homemade Sourdough Churros may sound overly complicated, but this recipe will prove otherwise! The dough comes together quickly and fries up in no time. Your guests will be convinced you spent all day preparing these lovely concoctions, but little do they know how easy this recipe is to prepare.
Ingredients
Water
Butter – You can use salted or unsalted butter here.
Sugar – I used white sugar, but you can use alternate sugars like cane or coconut sugar.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Vanilla – For the best flavor, opt for pure vanilla extract over imitation.
Flour – I used all-purpose flour for this recipe.
Sourdough Starter Discard – For sweet treats like Sourdough Churros, use sourdough discard no older than 2 weeks.
Eggs
Cinnamon – The star ingredient!
Supplies
Medium saucepan
Spatula
Stand Mixer or Electric Mixer
Kitchen Scissors
Large Pot
How to Make Sourdough Churros
Prepare the Dough
In a medium saucepan, add the water, butter, sugar, vanilla extract, and salt. Heat to medium-high and bring to a small rolling boil, stirring occasionally.
Once all of the butter has melted, take the pot off the heat, then immediately add the flour and sourdough discard to the wet ingredients. With a wooden spoon, stir until the dry ingredients are fully incorporated (about 30-60 seconds). Return the pot to the heat to cook. Continue to stir the dough until a smooth ball of dough is formed (about 30-60 seconds).
Allow the dough to cool for about 5-10 minutes.
While the dough is cooling, prepare the cinnamon-sugar mixture by combining the sugar and ground cinnamon in a small bowl. Set aside.
Move the dough into a large mixing bowl or a bowl of a stand mixer. With a hand mixer or stand mixer with a paddle attachment, mix one egg at a time into the dough at medium speed. Stop to scrape the sides of the bowl to evenly mix all of the ingredients. You may only need to add 2 of the 3 eggs to the dough. You’ll know the dough is ready when it still thick, but has a smooth consistency, is glossy, and slowly falls from the mixer.
Transfer the Sourdough Churro dough into a pastry bag with a large tip (This one worked great!) and place in the fridge to cool for at least 2 hours and up to 24 hours.
Frying
After at least 2 hours, heat 6 cups of vegetable oil in a large pot on high heat until 370 degrees F. (I used this candy thermometer to regulate the temperature)
Once the oil is hot, pipe about 4-inch logs into the hot oil, then cut the dough with a pair of kitchen scissors. Fry about 3-4 Sourdough Churros at a time, until each side is golden brown (about a minute for each side).
Remove the fried churros from the hot oil and place them on a piece of paper towel. Then, quickly put each churro in the cinnamon sugar mixture. Mix until each Sourdough Churro is evenly coated.
Serve warm alone or with a luscious chocolate sauce!
How to Make Homemade Chocolate Sauce
Chop the chocolate and place it in a small bowl. Set aside.
Warm the heavy cream on low heat in a small saucepan or warm in the microwave. (Be careful not to let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for about 1 minute, then stir to combine.
How to Store Sourdough Churros
Sourdough Churros are at their prime when they are enjoyed fresh out of the oil! The edges are crispy, but the center is soft and fluffy. It’s a magical experience.
However, Sourdough Churros can still be gobbled up even once they are no longer warm. The churros will soften and taste more like a sourdough churro doughnut. Nobody will complain, I promise!
If you have extras, you can store them in an airtight container. Pop them in a warm oven to regain some of their crispness and enjoy again!
FAQs:
Can You Make Sourdough Churros Without a Piping Bag?
Don’t let the lack of a piping bag and 5-star tip stop you from enjoying these delectable sourdough treats! Instead, add the churro dough into a Ziploc bag, cut the corner, and pipe the dough into the oil. The churros won’t have the classic ridges, but they will still be just as tasty.
Or spoon the dough into the hot oil to create more of a sourdough churro doughnut experience. Yum!
Happy frying!
More Recipes Like This:
Easy Sourdough Lemon Bars
Sourdough Chocolate Chip Skillet Cookie
Homemade Sourdough Graham Crackers
Sourdough Churros Recipe
Easy-to-make fried Sourdough Churros are a perfect treat for any occasion. Made with sourdough discard, they are crisp on the outside and pillowy soft on the inside. Dip each cinnamon-sweet homemade churro into a luscious, creamy chocolate sauce for an extra touch of decadence.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
Sourdough Churros
- 1/2 cup water (120g)
- 6 Tablespoon butter (85g)
- 2 Tablespoons sugar (27g)
- 1/4 teaspoon salt (2g)
- 1/2 cup all-purpose flour (70g)
- 1/2 cup sourdough discard (140g)
- 2-3 large eggs
- 1/2 teaspoon vanilla extract (3g)
- 6 cups neutral frying oil
- 1/2 cup sugar (105g)
- 2 teaspoon cinnamon (4g)
Chocolate Sauce
- 1/2 cup heavy whipping cream
- 1 cup chopped chocolate
Instructions
1. In a medium saucepan, add 1/2 c water (120g), 6 T butter (85g) , 2 T sugar (27g), 1/2 tsp vanilla extract (3g), and 1/4 tsp salt (2g). Heat to medium-high and bring to a small rolling boil, stirring occasionally.
2. Once all of the butter has melted, take the pot off the heat, then immediately add 1/2 c flour (70g) and 1/2 c sourdough discard (140g) to the wet ingredients. With a wooden spoon, stir until the dry ingredients are fully incorporated (about 30-60 seconds). Return the pot to the heat to cook. Continue to stir the dough until a smooth ball of dough is formed (about 30-60 seconds).
3. Remove the dough from the heat and allow it to cool for about 5-10 minutes.
4. While the dough is cooling, prepare the cinnamon-sugar mixture by combining 1/2 c sugar (105g) and 2 tsp ground cinnamon (4g) in a small bowl. Set aside.
5. Move the dough into a large mixing bowl or a bowl of a stand mixer. With a hand mixer or stand mixer with a paddle attachment, mix one egg at a time into the dough at medium speed. Stop to scrape the sides of the bowl to evenly mix all of the ingredients. You may only need to add 2 of the 3 eggs to the dough. You know the dough is ready when it has a smooth consistency, is glossy, and slowly falls from the mixer, not plop from the whisks.
6. Transfer the Sourdough Churro dough into a pastry bag with a large tip (This one worked great!) and place in the fridge to cool for at least 2 hours and up to 24 hours.
7. After at least 2 hours, heat 6 cups of vegetable oil in a large pot on high heat until 370 degrees F. (I used this candy thermometer to regulate the temperature)
8. Once the oil is hot, pipe about 4-inch logs into the hot oil, then cut it with a pair of kitchen scissors. Fry about 3-4 Sourdough Churros at a time, until each side is golden brown (about a minute for each side).
9. Remove the fried churros from the hot oil and place on a piece of paper towel. Then, quickly put each churro in the cinnamon sugar mixture. Mix until each Sourdough Churro is evenly coated.
10. Serve warm alone or with a luscious chocolate sauce!
How to Make Homemade Chocolate Sauce
1. Chop 1 cup of chocolate and place it in a small bowl. Set aside.
2. Warm 1/2 c heavy cream on low heat in a small saucepan or in the microwave. (Be careful not to let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for about 1 minute, then stir to combine until smooth.
Notes
How to Store Sourdough Churros
Sourdough Churros are at their prime when they are enjoyed fresh out of the oil! The edges are crispy, but the center is soft and fluffy. It's a magical experience.
However, Sourdough Churros can still be gobbled up even once they are no longer warm. The churros will soften and taste more like a sourdough churro doughnut.
If you have extras, you can store them in an airtight container. Pop them in a warm oven to regain some of their crispness and enjoy again!
FAQs:
Can You Make Sourdough Churros Without a Piping Bag?
Don't let the lack of a piping bag and 5-star tip stop you from enjoying these delectable sourdough treats! Instead, add your churro dough into a Ziploc bag, cut the corner, and pipe the dough into the oil. The churros won't have the classic ridges, but they will still be just as tasty.
Or spoon the dough into the hot oil to create more of a sourdough churro doughnut experience. Yum!
Is there a way to make them less mushy?
Hi Theresa! Sorry to hear the churros were mushy. This most likely happened due to the frying oil being too hot. If the oil is above 370 degrees F, the outside will look done, but the inside will be undercooked. I highly recommend using a candy thermometer – that way you can keep the oil perfectly at 370 degrees F.
I’m trying to limit vegetable oil and other seed oils. Can you do this using coconut oil or some other option?
Hi K’Leigh! Coconut oil or avocado oil would be great substitutes!
Perfect recipe!
Glad you enjoyed it, Stephanie!