Sourdough Funnel Cake Recipe

Sourdough Funnel Cakes with powdered sugar

Yield: Sourdough Funnel Cakes

Prep Time: 5

Cook Time: 15

Total Time: 5

Craving the nostalgic taste of fairground funnel cakes with a unique twist? Try these Sourdough Discard Funnel Cakes! This easy recipe transforms leftover sourdough discard into crispy, tangy delights that kids of all ages will love.

5 from 1 vote

Print Pin

Equipment

Ingredients

240 grams sourdough discard 1 cup** see notes below
2 large eggs
120 grams milk 1/2 cup
4 grams vanilla extract 1 teaspoon
210 grams all-purpose flour 1 1/2 cups
36 grams sugar 3 Tablespoons
4 grams baking powder 1 teaspoon
3 grams salt 1/2 teaspoon
oil for frying
powdered sugar for dusting

Instructions

Pour oil in a heavy-bottom pot, like a Dutch Oven and fill with a neutral oil about a 1/3 of the way. Using a candy thermometer, heat the oil to 375 degrees F.
oil for frying
While the oil is heating, add the sourdough discard, eggs, milk and vanilla extract in a large mixing bowl. Whisk until smooth.
240 grams sourdough discard, 2 large eggs, 120 grams milk, 4 grams vanilla extract
In a separate bowl, add the flour, sugar, baking powder and salt. Whisk until thoroughly combined.
210 grams all-purpose flour, 36 grams sugar, 4 grams baking powder, 3 grams salt
Gradually pour the dry ingredients into the wet ingredients, while simultaneously whisking. Continue to whisk until the batter is without any large lumps (a few smaller lumps are okay).
Once the oil is hot, pour the batter into a liquid measuring cup. This makes for an easier and less messy process!
While your pointer finger covers the hole of a funnel with a 1/2 inch opening, pour about 1/3 - 1/2 cup of the batter into the funnel. When ready, release the opening of the funnel and allow the batter to drizzle into the hot oil. Slowly move the funnel in circular and criss-cross motions to create the funnel shape.
No funnel? No worries! See below for alternative tools.
Fry until golden brown (about 60-90 seconds), then using a wire spider strainer, carefully flip the Sourdough Funnel Cake to the second side. Continue to fry until beautifully golden brown (about 60 seconds or so).
Remove the funnel cake from the hot oil and place it on a piece of paper towel on a wire rack to collect any excess oil.
Immediately top with powdered sugar and enjoy!
powdered sugar for dusting
Before frying up the next funnel cake, be sure to allow the oil to return to temperature!

Notes

If you only have a 120 grams (1/2 cup) of sourdough discard, increase the amount of flour to 270 g and milk to 180g.

Toppings

You can't go wrong with a piping-hot funnel cake dusted high with powdered sugar! It's classic because it's just that good! However, if you are looking for a way to jazz up Sourdough Funnel Cakes, why not try a few of these other favorite toppings.

Sweet Sauces - Hot fudge, salty caramel, melty peanut butter or fruit sauces add an extra decadent flavor.
Fruit - like fresh blueberries, strawberries, or sliced bananas
Cinnamon Sugar
Marshmallow Fluff
Whipped Cream
A Scoop of Ice Cream

How to Store

Store leftover Sourdough Funnel Cakes in an airtight container in the fridge for up to 2 days. To reheat, place the cakes on a sheet pan in the oven for 10 minutes at 350 degrees, or until warm.

FAQs:

Can I long ferment the Sourdough Funnel Cake batter?

I would suggest long fermenting this batter in the fridge for up to 24 hours.

Can I make Sourdough Funnel Cakes if I don't have a funnel?

Absolutely! Instead of a funnel, you can use a liquid measuring cup or a piping bag with a 1/2 inch opening.

What oil is best for frying?

I recommend using a neutral oil for in my sourdough funnel cake recipe. Tallow, avocado oil, or vegetable oil all work great and are my frying oils of choice for frying everything from churros to fried pickles.

This recipe card was updated on 03/07/26.

Nutrition

Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!