Sourdough Discard Cinnamon Sugar Knots are a perfect way to use up your sourdough discard while creating a delicious treat. These soft, sweet knots are coated in cinnamon sugar and baked until golden brown, making them the ideal snack or breakfast pastry. With just a few simple ingredients and minimal prep time, these knots are an easy and irresistible way to enjoy the flavors of cinnamon and butter.

Why You’ll Love This Recipe

This recipe is the perfect combination of sweet and comforting with a slight tang from the sourdough discard, which adds depth to the flavor. The dough is soft and buttery, while the cinnamon sugar coating gives each knot a sweet, crunchy exterior. It’s an easy-to-make treat that’s great for breakfast, an afternoon snack, or as a delicious addition to a brunch spread. Plus, it’s a fantastic way to reduce waste by using up your sourdough discard!

Ingredients

1 1/2 cups sourdough discard
1/4 cup sugar
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
1/2 cup sugar (for coating)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the dough: In a bowl, combine the sourdough discard, sugar, flour, baking soda, and salt. Mix until a dough forms.
Roll the dough: Turn the dough onto a lightly floured surface and roll it out into a rectangle.
Add butter and cinnamon sugar: Brush the melted butter evenly over the dough, then sprinkle with a mixture of cinnamon and sugar.
Shape the knots: Cut the dough into strips, then twist each strip into a knot and place on the prepared baking sheet.
Bake the knots: Bake for 12–15 minutes, or until the knots are golden brown.
Coat with cinnamon sugar: While the knots are still warm, toss them in the remaining cinnamon sugar for an extra sweet touch.
Serve and enjoy: Serve warm for the best experience!

Servings and Timing

Servings: 10 knots
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Variations

Add nuts: Chop up some pecans or walnuts and sprinkle them inside the dough before rolling it up for added texture.
Use flavored butter: Add a touch of vanilla extract or maple syrup to the melted butter for extra flavor.
Stuff the knots: Add a bit of cream cheese or Nutella inside the knots for a decadent filling.
Glaze the knots: Drizzle a simple glaze made of powdered sugar and milk on top for extra sweetness.

Storage/Reheating

Storage: Store any leftover knots in an airtight container at room temperature for up to 2 days.
Freezing: Freeze the knots after baking and cooling. Wrap them tightly and store in a freezer-safe bag for up to 1 month. Thaw and reheat in the oven at 350°F (175°C) for 5–7 minutes.
Reheating: Reheat in the microwave for about 10–15 seconds or warm in the oven for a few minutes.

FAQs

Can I use sourdough starter instead of discard?

Yes, you can use sourdough starter instead of discard, but make sure it’s unfed (not containing extra flour and water) to ensure the right consistency and flavor.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Just let it come to room temperature before rolling it out and shaping the knots.

Can I use a different type of flour?

Yes, you can substitute whole wheat flour for part of the all-purpose flour for a heartier version of the knots.

What can I do if I don’t have cinnamon sugar?

If you don’t have cinnamon sugar, simply combine 1/4 cup sugar with 1 tablespoon ground cinnamon, and use it to coat the knots.

Can I bake these knots in a muffin tin?

Yes, you can place the shaped knots into a greased muffin tin for individual servings. The baking time may be a little shorter, so check them after 10–12 minutes.

Can I add chocolate chips?

Yes! You can sprinkle mini chocolate chips onto the dough before rolling it up to create a chocolate-cinnamon version of these knots.

How do I know when the knots are done?

The knots should be golden brown and slightly firm to the touch. If you’re unsure, you can insert a toothpick to check for doneness.

Conclusion

Sourdough Discard Cinnamon Sugar Knots are an irresistible treat that’s easy to make and full of sweet, cinnamon goodness. The soft, fluffy texture and the sweet coating make them perfect for breakfast, snacks, or even dessert. Plus, they’re a great way to use up your sourdough discard while treating yourself to something delicious. Make a batch and enjoy these cinnamon-sugar wonders with your family or guests!

Sourdough Discard Cinnamon Sugar Knots

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Print Recipe

Sourdough Discard Cinnamon Sugar Knots are soft, sweet, and coated in cinnamon sugar with a slight tang from sourdough discard. These golden brown, buttery knots are a delicious way to use up discard and make a perfect treat for breakfast, brunch, or a cozy snack.

Total Time: 30 minutes
Yield: 10 knots

Ingredients

1 1/2 cups sourdough discard (unfed)

1/4 cup sugar

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter, melted

1 teaspoon ground cinnamon

1/2 cup sugar (for cinnamon-sugar coating)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the dough: In a mixing bowl, combine sourdough discard, sugar, flour, baking soda, and salt until a soft dough forms.
Roll it out: On a floured surface, roll the dough into a rectangle about 1/4-inch thick.
Brush with butter & cinnamon sugar: Brush melted butter over the dough. In a small bowl, mix 1/2 cup sugar and cinnamon. Sprinkle half of this mixture over the dough.
Shape into knots: Slice dough into 1-inch strips. Twist each strip and tie into a loose knot. Place on the prepared baking sheet.
Bake: Bake for 12–15 minutes, or until golden brown.
Final coat: While still warm, toss the knots in the remaining cinnamon sugar.
Serve warm and enjoy!

Notes

For extra flavor, stir vanilla extract into the melted butter before brushing.
Want a gooey center? Add a dab of cream cheese or Nutella before knotting.
Great use for discard from sourdough maintenance—no rise time needed.

Author: Sophia
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch, Snack
Method: Baked
Cuisine: American
Diet: Vegetarian