There’s something downright magical about Cinnamon Sugar Sourdough Churro Bites that always pulls me back to my little kitchen, standing over a bubbling pot of oil with the scent of cinnamon and sugar dancing through the air. These fried dough snacks are like tiny pockets of nostalgia wrapped in a sourdough twist — crispy yet tender, with that irresistible cinnamon sugar coating that practically sings “hello, treat time!” I still remember the first time I tried making Cinnamon Sugar Sourdough Churro Bites; it was a happy accident really. I’d been playing around with my sourdough discard, wanting to turn it into something fun for my kids. After a few experiments and one overdone batch that smelled like a small kitchen fire (don’t ask!), I found the perfect balance that’s now a staple in our family snacks menu.
Cinnamon Sugar Sourdough Churro Bites quickly became our go-to for after-school munchies or weekend sweet bites when we didn’t want something too heavy but still wanted that cozy, homemade hug in food form. What I love most is how these sourdough dessert bites fit so perfectly into a busy family’s rhythm — quick enough to whip up with little hands helping or in between school runs and laughter-filled afternoons. There’s an undeniable joy in watching my boys’ eyes light up as they bite into these crunchy yet pillowy churro bites, coated lovingly in cinnamon sugar coating that melts in your mouth.
Speaking of those family moments, I’ll confess I hit a few snags getting the frying temperature just right the first few times—I learned the hard way that too hot and you’re left with burnt exteriors and still-raw insides. But once I’d mastered that in my kitchen, these Cinnamon Sugar Sourdough Churro Bites were all systems go! They remind me of those classic homemade churros from fairs and street vendors, but with that wholesome twist thanks to sourdough starter love.
If you’re anything like me, juggling a hectic schedule but craving homemade churros-style fried dough snacks that feel special yet homey, this recipe is your new best friend. And hey, if you want to add a fun spin, you might want to check out my Pumpkin Cinnamon Sugar Donuts or my favorite Pumpkin Cinnamon Sugar Soft Pretzels to sprinkle in extra cozy vibes. Trust me, these Cinnamon Sugar Sourdough Churro Bites are going to steal your heart (and maybe your family’s sweet tooth, too)!
What You’ll Need for This Cinnamon Sugar Sourdough Churro Bites
Let’s talk ingredients — because the magic behind these Cinnamon Sugar Sourdough Churro Bites starts right here. I always keep my pantry stocked with basics that make whipping up these sourdough churro bites a breeze anytime the craving hits. Here’s the list that’s served me well, and some kitchen wisdom sprinkled in just for you!
- 1 cup active sourdough starter (discard works perfectly here!) — I love using discard to make these sourdough dessert bites extra special and zero waste. If you need tips on managing your sourdough discard, head over to this Sourdough discard churros recipe which inspired this very recipe!
- 1 cup all-purpose flour — I usually go for unbleached for a more natural flavor.
- 2 tablespoons granulated sugar — Adds just the right touch of sweetness in the dough.
- 1 teaspoon baking powder — Helps with that light, airy texture in the fried dough snacks.
- 1/2 teaspoon salt — Balances the sweetness beautifully.
- 1 teaspoon ground cinnamon — The heart of the cinnamon sugar coating.
- 1/2 cup water — Warm to help bring the dough together.
- Vegetable oil for frying — I like to use a neutral oil that fries well, like canola or sunflower.
- For coating: 1 cup granulated sugar + 1 tablespoon ground cinnamon — This classic cinnamon sugar coating is what makes these bites irresistible!
When I shop for ingredients to make these Cinnamon Sugar Sourdough Churro Bites, I usually grab my spices in bulk or at local markets; fresh cinnamon makes a world of difference! Here’s a little trick I learned through years of making sourdough churro bites: mixing the cinnamon directly into the sugar before tossing the fried dough is the key to coating every bite evenly and gloriously.
If you’re pressed for time (family chaos was my teacher here!), you can prep the cinnamon sugar coating ahead of time and store it in a jar. Also, using sourdough discard not only cuts down on waste but saves money over buying fresh yeast or other leaveners. Leftover sourdough starter keeps great in the fridge for up to a week, so you’re always ready to dive into these homemade churros when the sweet tooth strikes. For more inspiration on ingredients and other delicious cinnamon sugar treats, check out my recipe for Cinnamon Sugar Blondies.
Let’s Make This Cinnamon Sugar Sourdough Churro Bites Together
Okay, girlfriend — rolling up your sleeves for these Cinnamon Sugar Sourdough Churro Bites is so worth it! I’ll walk with you step-by-step through my kitchen, and don’t worry if your first batch isn’t perfect; I’ve been there and learned good lessons to share.
- Mix the Dough: In a mixing bowl, combine the sourdough starter, warm water, and sugar. Stir gently until combined. Then sprinkle in your flour, baking powder, salt, and cinnamon, stirring to bring it all together into a sticky dough. When I’m making this cinnamon sugar sourdough churro bites dough, I find it easiest to use a sturdy spoon or spatula first, then your hands if needed.
- Let it Rest: This dough doesn’t need a long rise thanks to sourdough starter strength and baking powder. Just 15 minutes covered at room temperature will do. This resting step gives the flavors time to develop that characteristic tang and ensures your sourdough churro bites get puffier during frying.
- Heat Your Oil: Use a heavy pot and fill it with 2-3 inches of oil. Heat it to about 350°F (175°C) — you can test with a small dough ball that should sizzle and rise immediately. I used to forget this part and ended up with greasy dough balls — yum, but not the right texture! For extra help with frying techniques, The Domestic Rebel has a fantastic Best Ever Churro Bites guide that was a game-changer for me.
- Shape the Bites: Since traditional churros are piped, I tried (and failed) with a piping bag a few times. Now I simply pinch off small dough balls about the size of a walnut. For that coveted texture in these sourdough dessert bites, just make sure they’re roughly even for even frying.
- Fry in Batches: Carefully drop the dough balls into the hot oil, a few at a time to avoid overcrowding. In my kitchen, Cinnamon Sugar Sourdough Churro Bites usually take 2-3 minutes to turn golden brown and puffed. Flip them gently with a slotted spoon so they brown evenly. Always stay close – frying requires a bit of attention!
- Drain and Toss: Once golden, lift the fried dough snacks out and place them on paper towels to drain excess oil. While still warm but not hot, toss them generously in your cinnamon sugar coating to cover every nook and cranny. The smell here? Heaven.
While the Cinnamon Sugar Sourdough Churro Bites are frying, I usually tidy up the kitchen or pour myself a little coffee — a small ritual that keeps my sanity. When you make these at home, you’ll see how that cinnamon sugar coating clings to each bite, creating that luscious, crunchy texture we crave in homemade churros.
Need a little variation or troubleshooting? Hearts Content Farmhouse offers great advice on Sourdough Churro Bites that might spark some additional ideas or help with tweaking the recipe.
How I Love to Serve This Cinnamon Sugar Sourdough Churro Bites
Serving these Cinnamon Sugar Sourdough Churro Bites is one of my favorite kitchen joys. My family loves this treat most fresh and warm, right out of the fryer and coated with that sweet cinnamon sugar coating that clings to every bite. I tend to serve these little fried dough snacks as an after-dinner treat or a weekend dessert that makes any ordinary day feel special.
Sometimes, I like to offer a simple dipping sauce like homemade chocolate ganache or a warm caramel dip — this always gets rave reviews at family gatherings. If you’re looking for a fun seasonal twist, pairing these cinnamon sugar sourdough churro bites with a pumpkin spice dip can be a real crowd-pleaser; it’s a bit like those glorious pumpkin-inspired treats on my blog, such as my Pumpkin Cinnamon Sugar Donuts.
These bites shine at casual parties or cozy movie nights when everyone wants to graze on something sweet and shareable. Presentation-wise, I love serving them piled high in a rustic basket lined with parchment paper, sprinkled with a little extra cinnamon sugar for that final flourish. It’s a simple touch that gets oohs and ahhs from guests!
If there are leftovers (and there usually are, thanks to my family’s voracious appetites!), I like to reheat these treats in a toaster oven to re-crisp the cinnamon sugar coating. You can also crumble them over vanilla ice cream for an impromptu sourdough dessert bites sundae. Friends always ask for this Cinnamon Sugar Sourdough Churro Bites recipe — it seems like the perfect blend of nostalgic homemade churros with a wholesome sourdough hug!
Your Cinnamon Sugar Sourdough Churro Bites Questions Answered
Let’s chat about some of the questions I get all the time about these Cinnamon Sugar Sourdough Churro Bites. You know, the tips and tricks you wish someone had told you before you fried the first batch!
Q1: Can I use leftover sourdough discard for this recipe?
Absolutely! In fact, using your sourdough discard not only saves waste but adds that subtle tang and texture to your sourdough churro bites. I started this recipe as a way to use mine up, and it became a family favorite. Just make sure your discard is active and has a mild aroma — that’s the sweet spot.
Q2: What oil is best for frying Cinnamon Sugar Sourdough Churro Bites?
I prefer neutral oils like canola, sunflower, or vegetable oil because they have high smoke points and don’t overpower the cinnamon sugar coating’s delicate flavor. I learned the hard way with olive oil—it adds a bit too much flavor sometimes and fries a little unevenly.
Q3: How do I prevent my Cinnamon Sugar Sourdough Churro Bites from getting soggy?
Patience and attention help here: make sure the oil is sufficiently hot (around 350°F), cook in small batches avoiding overcrowding, and drain properly on paper towels. Toss in the cinnamon sugar while still warm but not too hot—that helps them stay crispy and coated.
Q4: Can I bake these instead of frying?
I get that frying can feel intimidating! You can bake them but they won’t have quite the same crispiness and the delicious fried dough snack texture. For an oven version, brush lightly with oil and bake at 400°F until golden, then toss in cinnamon sugar. For frying tips, this Best Ever Churro Bites guide is super helpful.
Q5: How long do Cinnamon Sugar Sourdough Churro Bites keep?
These are best the day you make them, but leftovers can be stored in an airtight container at room temp for a day or two. For longer storage, freeze them in a zip-top bag and reheat in a toaster oven for that fresh-from-the-fryer feel.
Q6: What can I do if my dough is too sticky or too dry?
The dough might be sticky if your starter is extra wet or your flour measurement is a bit low. Just add a bit more flour a tablespoon at a time until it’s doughy but soft. Too dry? A splash of warm water helps bring it together gently.
Q7: Can kids help make Cinnamon Sugar Sourdough Churro Bites?
Yes! My boys love pinching the dough into little balls and rolling them in the cinnamon sugar coating. It’s such a fun, hands-on way for the family to bond in the kitchen.
If you want some community inspiration, you might enjoy seeing how others do it in the Sourdough discard churros recipe group. Also, for more tips and ideas, Hearts Content Farmhouse gives great advice on sourdough churro bites.
My Final Thoughts on This Cinnamon Sugar Sourdough Churro Bites
I truly hold a soft spot in my heart for these Cinnamon Sugar Sourdough Churro Bites — they’re a delicious celebration of what homemade cooking nurtures: warmth, a bit of creativity, and so many happy family moments. These little bites remind me of taking something as humble as sourdough discard and turning it into a joyful, shareable treat that brings a smile around the kitchen table.
My Cinnamon Sugar Sourdough Churro Bites Pro Tips:
- Use active sourdough discard to get that perfect tang without an extra rise.
- Don’t rush the frying temperature; patience makes for crispy, not greasy, bites.
- Toss the churro bites in cinnamon sugar while still warm for the ideal coating cling.
Over the years, we’ve played with so many variations: from adding a little vanilla extract in the dough for some extra aroma to serving them with dipping sauces ranging from chocolate to honey butter. My kids love those with a sprinkle of extra cinnamon sugar, while my husband can’t get enough when I add a pinch of cayenne to the sugar mix for a subtle kick.
I hope you make these Cinnamon Sugar Sourdough Churro Bites your own — tailor the cinnamon sugar coating, play with dips, or invite the family to help shape them. Baking and frying these fried dough snacks has become a joyful ritual for me, a little moment of calm in our busy days.
If you decide to try them, I’d love to hear how your Cinnamon Sugar Sourdough Churro Bites turn out! You might also want to check out other cozy cinnamon sugar recipes like my Pumpkin Cinnamon Sugar Soft Pretzels or the sweet and chewy Cinnamon Sugar Blondies to keep the cinnamon love going strong.
Here’s to lots of laughter, cinnamon sugar smiles, and delicious sourdough dessert bites shared with the ones you love!
Cinnamon Sugar Sourdough Churro Bites
Delightful sourdough churro bites coated in cinnamon sugar, offering a crispy exterior with a tender, tangy interior—perfect for a sweet snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Fried
- Cuisine: Mexican
Ingredients
- 1 cup sourdough starter (discard or active)
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Vegetable oil, for frying
Instructions
- In a medium saucepan, combine water and butter; bring to a boil.
- Remove from heat and stir in flour until a dough forms and pulls away from the pan.
- Transfer dough to a mixing bowl and let cool slightly.
- Add eggs one at a time, mixing well after each addition.
- Fold in the sourdough starter until fully incorporated.
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Pipe or spoon small bite-sized portions of dough into the hot oil and fry until golden brown, about 2-3 minutes per batch.
- Remove churro bites with a slotted spoon and drain on paper towels.
- Mix sugar and cinnamon in a bowl and roll warm churro bites in the cinnamon sugar mixture until coated.
- Serve warm and enjoy!
Notes
For an extra indulgent treat, serve with a warm chocolate dipping sauce or dulce de leche.