Sourdough Beignets (New Orleans Meets Your Starter)

Beignets are French donuts that New Orleans perfected. This version adds sourdough starter for extra tang and tenderness. No trip to Café du Monde required. Just your starter, a pot of oil, and a serious powdered sugar situation.

Ingredients

Makes about 20 beignets.

• 1 cup (240g) sourdough starter (unfed or fed, room temp)
• ½ cup (120ml) warm water (110°F / 45°C)
• ¼ cup (50g) sugar
• ¼ cup (60ml) vegetable oil
• 1 large egg
• 1 tsp salt
• 3 cups (375g) all-purpose flour
• 1 tbsp baking powder
• Oil for deep frying (vegetable or canola)
• Powdered sugar for dredging (lots!)

Step-by-Step Instructions

Step 1: Make Dough

1. In a large bowl, whisk starter, warm water, sugar, oil, egg, and salt.
2. In another bowl, whisk flour and baking powder. Gradually add to wet mixture. Mix until a soft, slightly sticky dough forms.
3. Knead for 3-4 minutes until smooth. Cover and rest 30 minutes.

Step 2: Roll & Cut

1. Roll dough to ¼-inch thickness on a floured surface.
2. Cut into 2½ to 3-inch squares (or use a pizza cutter for speed).

Step 3: Heat Oil

1. Heat 2 inches of oil to 360°F (182°C).

Step 4: Fry

1. Fry beignets in batches, 3-4 at a time, for 1-2 minutes per side until puffed and deep golden brown.
2. Drain briefly on paper towels (but don’t let them cool completely).

Step 5: Sugar Attack

1. While still warm, dredge beignets generously in powdered sugar. Like, aggressively. There’s no such thing as too much.

Step 6: Serve

1. Pile on a plate. Serve immediately. Powdered sugar will fly. Wear dark clothes or just embrace the mess.

Summary

Prep Time: 15 min + rest | Cook Time: 15 min | Total: 30 min + rest

Yield: 20 beignets | Difficulty: Easy

Storage Notes

Best fresh and hot. Beignets do not improve with age. Freeze uncooked dough squares for up to 3 months. Fry from frozen (add 30 seconds). Never refrigerate cooked beignets — they get sad and soggy.