You’ve got a jar of sourdough discard in your fridge and nothing to do with it–or you want a reason to feed your starter more often. Mexican churros are the perfect solution. Unlike other discard recipes that hide the flavor, churros celebrate the slight tang of fermented dough while delivering that addictive crispy-to-soft texture. These cook in minutes and disappear faster than you’d expect.
How to Make Sourdough Discard Mexican Churros
This straightforward recipe uses active sourdough discard to create authentic churros with minimal equipment. The dough comes together in one bowl, then you pipe it directly into hot oil for instant golden results.
Ingredients
- 1 cup active sourdough discard (fed 4-8 hours prior, bubbly and at room temperature)
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Oil for frying (vegetable or canola, about 2 quarts)
- Cinnamon-sugar coating: 1/4 cup sugar mixed with 1 tablespoon ground cinnamon
Method
Prepare your dough base
Pour your active sourdough discard into a mixing bowl. Add the granulated sugar and vanilla extract, stirring until the sugar dissolves completely. The mixture should smell pleasantly tangy and look slightly bubbly.
Incorporate the flour
Sprinkle the flour over the wet mixture and fold gently with a spatula until no dry flour remains. The dough will be sticky and shaggy–this is normal and necessary for churro texture. Do not overmix or knead.
Heat your oil to the correct temperature
Pour oil into a heavy, deep pan and heat over medium-high heat until it reaches 375°F. Use a kitchen thermometer to verify the temperature. Oil that is too cool produces greasy churros; oil that is too hot burns the outside before the inside cooks.
Transfer dough to piping bag
Spoon the sticky dough into a piping bag fitted with a large star tip. If the dough is too thick to pipe, thin it slightly with a teaspoon of water. Fit the piping bag into a tall glass to keep it steady and prevent mess during filling.
Pipe and fry the churros
Carefully squeeze 4-5 inch lengths of dough directly into the hot oil, using scissors to cut the dough cleanly from the tip. Fry 3-4 churros at a time without crowding the pan. Each batch takes 60-90 seconds per side, until deep golden brown.
Drain and cool briefly
Using a slotted spoon, transfer fried churros to a paper towel-lined plate. Let them rest for 30 seconds to drain excess oil, then while still warm, roll them generously in the cinnamon-sugar mixture until fully coated.
Serve immediately
Arrange churros on a serving plate. For traditional Mexican style, serve with warm chocolate sauce for dipping. Churros are best enjoyed within 15 minutes of frying but remain good for up to 4 hours in an airtight container.
- Use discard that is at peak activity (bubbly, risen, and smelling pleasantly sour) for the best flavor and texture. Discard that is past peak will produce dense, heavy churros.
- Keep your thermometer in the oil the entire time you are frying to monitor temperature drop as you add dough. Maintain the heat at 375°F by adjusting burner settings between batches.
- If your piped dough sticks to the pan before frying, dip scissors in hot oil between cuts to reduce friction and prevent tearing.
Essential Equipment for Making Churros at Home
- Kitchen Thermometer: Accurate oil temperature is critical for churro success. An instant-read digital thermometer eliminates guesswork and prevents burning or greasy results. Choose one with a high-temperature probe rated for at least 400°F.
- Piping Bag and Star Tip: A sturdy piping bag paired with a large star-shaped decorative tip creates the signature ridged texture of authentic churros. Disposable bags work fine for beginners; reusable silicone options reduce waste over time.
- Heavy-Bottomed Deep Pan or Dutch Oven: A pot with thick sides distributes heat evenly and maintains consistent oil temperature during frying. Cast iron or heavy stainless steel holds heat better than thin aluminum, giving more consistent results across batches.
- Slotted Spoon or Spider Skimmer: These tools safely remove hot churros from oil while allowing excess oil to drain back into the pan. A long handle keeps your hands safely away from hot splattering oil, which is essential for injury prevention.
ThermoPro Instant Read Digital Meat Thermometer
Best for: Home cooks who need reliable temperature monitoring
The ThermoPro digital thermometer features a large backlit display and fast 2-3 second readout, making it ideal for monitoring frying oil temperature throughout your churro cooking session. The probe is rated to 572°F, well above the 375°F needed for churros. Its ergonomic handle and auto-off function make it both safe and convenient. This thermometer is the most critical tool for consistent, restaurant-quality results.
Check Current Price on Amazon →Norpro Stainless Steel 16-Inch Piping Bag and Tip Set
Best for: First-time churro makers
This complete kit includes a reusable stainless steel piping bag and a large open star tip, eliminating the need to source parts separately. The bag is dishwasher safe and the metal construction resists staining and odor retention better than cloth alternatives. The 16-inch length gives beginners room to comfortably grip and control piping pressure without their hands getting too close to hot oil.
Check Current Price on Amazon →Winco Heavy Duty Stainless Steel Spider Web Skimmer
Best for: Budget-conscious home cooks
This professional-grade spider skimmer features a wide, shallow basket design that efficiently scoops churros from hot oil while draining excess grease back into the pan. The 10-inch handle keeps hands safely away from splattering oil. Stainless steel resists rust and staining, and the price point is significantly lower than premium alternatives while maintaining restaurant-quality performance.
Check Current Price on Amazon →Le Creuset Enameled Cast Iron Dutch Oven 5.5 Qt
Best for: Serious cooks investing in multi-use cookware
This iconic Dutch oven is the gold standard for frying and high-heat cooking. The thick enameled cast iron maintains oil temperature with minimal fluctuation, producing uniformly golden churros batch after batch. Beyond churros, this heirloom-quality piece excels at braising, baking bread, and stovetop simmering. The lifetime durability justifies the premium price for cooks who want one exceptional pot for decades.
Check Current Price on Amazon →Final Recommendation
Sourdough discard churros are a genuinely practical way to reduce waste while creating a treat that tastes far better than the sum of its simple ingredients. Your success hinges entirely on two factors: accurate oil temperature and the right piping equipment. A reliable kitchen thermometer is non-negotiable–it’s the single most important investment you can make. A quality piping bag with a star tip comes second. Everything else is secondary. Start with an inexpensive heavy pot from your cabinet if you have one; you can upgrade to cast iron later once you’ve perfected your technique.
The beauty of this recipe is that it scales infinitely. Make a single batch for breakfast, or double it for a gathering. Your sourdough starter’s discard, which once seemed like a nuisance, becomes a reason to maintain your culture and bake more bread. Once you master this recipe, you’ll find excuses to feed your starter just to justify making churros again.
Frequently Asked Questions
Can I use discard from the refrigerator, or does it need to be at room temperature?
Your discard should be at room temperature and actively bubbly–ideally fed 4-8 hours before making churros. Cold discard straight from the fridge will be sluggish and produce dense, heavy churros. Remove discard from the fridge 30 minutes before starting if it has been chilled.
What should I do if my oil temperature keeps dropping?
Oil temperature naturally falls when you add room-temperature dough. Increase your burner to medium-high between batches and allow 2-3 minutes for the oil to return to 375°F before adding the next batch. If temperature drops excessively, you may be adding too much dough at once; reduce your batch size by one churro.
Can I make the dough ahead and refrigerate it?
Yes, you can refrigerate the prepared dough in an airtight container for up to 24 hours. Bring it to room temperature for 15 minutes before piping, as cold dough will be too stiff to squeeze through the piping bag easily. The dough may separate slightly when cold; simply stir gently to recombine.
What can I serve with churros besides chocolate sauce?
Traditional toppings include dulce de leche for dipping, honey drizzled over cinnamon sugar, or a simple chocolate sauce made by melting dark chocolate with a splash of cream or milk. Some cooks enjoy dunking warm churros directly into coffee or hot chocolate for breakfast.
Why are my churros greasy or not crispy enough?
Greasiness usually indicates oil temperature is too low, allowing the dough to absorb excess oil before it cooks through. Invest in a reliable thermometer and maintain 375°F throughout frying. If they’re not crispy, you may be undercooking them; fry for the full 90 seconds per side until deep golden brown, not pale golden.
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