Have a jar of sourdough discard that you’re not sure what to do with? Instead of discarding it, turn that bubbly starter into tender, bakery-quality cinnamon sugar knots that rival any pastry shop. These little treats are the perfect way to use up discard while impressing your family with minimal effort–no yeast or long fermentation required.
How to Make Sourdough Discard Cinnamon Sugar Knots
These knots come together quickly and use pantry staples you likely already have. The dough is soft and forgiving, making this an excellent project for bakers of any skill level.
Ingredients
- 1 cup active sourdough discard (fed and bubbly)
- 2 cups all-purpose flour
- 4 tablespoons melted butter, divided
- 1/4 cup sugar mixed with 1 tablespoon cinnamon (for filling)
- 1/4 teaspoon salt
- 2 tablespoons sugar and 1 egg (for wash)
Method
Mix the dough
Combine sourdough discard, flour, 2 tablespoons melted butter, and salt in a large mixing bowl. Stir until a shaggy dough forms with no dry flour remaining. Let rest for 10 minutes to allow the flour to fully hydrate.
Knead and rest
Knead the dough by hand for 3-4 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. Transfer to a floured surface and cover loosely with a cloth. Let rest for 20 minutes.
Roll and fill
On a floured surface, roll the dough into a rectangle approximately 12 inches by 8 inches. Brush the remaining 2 tablespoons melted butter across the entire surface. Sprinkle the cinnamon sugar mixture evenly over the buttered dough, leaving a small border on the edges.
Cut and braid
Cut the rectangle into strips about 1 inch wide and 8 inches long. Take each strip and gently tie it into a simple knot, tucking the ends under neatly. Place each knot on a parchment-lined baking sheet, spacing them about 2 inches apart.
Prepare the egg wash
In a small bowl, whisk together one egg with 2 tablespoons water to create an egg wash. Brush this mixture lightly over each knot to help them bake golden and add shine.
Bake until golden
Preheat your oven to 375°F. Bake the knots for 12-15 minutes, until the tops are golden brown and the edges are set. The knots should feel slightly firm on top but still tender inside.
Cool and serve
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. These are best enjoyed warm, but will keep in an airtight container for 2 days.
- Feed your sourdough starter 4-8 hours before using the discard so it’s at peak activity with visible bubbles and rise.
- Don’t overwork the dough during kneading–a slightly sticky dough will yield more tender knots than one that’s been heavily worked.
- Make a double batch and freeze the unbaked knots on a tray, then bake from frozen by adding 3-4 extra minutes to the bake time.
What to Look For in Sourdough Baking Equipment
- Dough scraper durability: A quality bench scraper with a comfortable handle and flexible blade makes cutting dough into strips much easier and faster. Look for stainless steel construction that won’t rust or stain from acidic sourdough.
- Parchment paper thickness: Thicker parchment paper resists tearing during handling and won’t shift under your knots while they bake. Silicone-coated varieties perform better than standard parchment for high-heat baking.
- Measuring consistency: Digital kitchen scales eliminate guessing and ensure your sourdough discard amount is exact, which improves results across batches. Weight-based recipes are more reliable than volume measurements for baking.
- Baking sheet material: Light-colored aluminum or steel sheets bake more evenly than dark surfaces, which can cause over-browning on the bottoms. Rimmed sheets prevent knots from sliding around during baking.
OXO Good Grips Stainless Steel Bench Scraper
Best for: Any sourdough baker needing precision cutting
This professional-grade bench scraper features a comfortable ergonomic handle and sharp stainless steel blade that cuts through dough strips cleanly without dragging or tearing. The flat edge is perfect for portioning your cinnamon sugar knots precisely before baking. OXO’s design prevents dough from sticking, making the task faster and cleaner. It doubles as a general kitchen tool for transferring ingredients and scraping surfaces.
Check Current Price on Amazon →Winco Stainless Steel Dough Cutter Square
Best for: Budget-conscious home bakers
Winco’s simple, no-frills dough cutter delivers excellent cutting performance at a fraction of premium prices. The 4-inch square design with sharp steel blade handles sourdough dough easily. While it lacks an ergonomic handle like premium options, the build quality is solid and reliable. Perfect for beginners testing out the recipe without investing heavily in specialty tools.
Check Current Price on Amazon →Oxo Good Grips 5 lb Digital Food Scale
Best for: Bakers new to precision measuring
This digital scale removes all guesswork from measuring your sourdough discard and flour, ensuring consistent results every time. Large, easy-to-read display and one-touch tare function make it intuitive for novices. Measures in both grams and ounces, with a 5-pound capacity perfect for most bread recipes. The stainless steel platform is durable and easy to clean after sticky dough measurements.
Check Current Price on Amazon →Hario V60 Stainless Steel Pour Over Scale
Best for: Serious bakers seeking precision
While designed for coffee, this timer scale is invaluable for sourdough baking where precision timing and weight measurement converge. Integrated timer helps track fermentation and resting periods alongside exact ingredient weights. The built-in timer is especially useful for monitoring your 20-minute dough rest and 12-15 minute bake time simultaneously, eliminating guesswork and burnt batches.
Check Current Price on Amazon →Final Recommendation
Sourdough discard cinnamon sugar knots are a delicious, forgiving recipe that transforms kitchen scraps into impressive pastries. The beauty of this recipe is its simplicity–you need only basic pantry ingredients and a few essential tools. Whether you’re a seasoned sourdough baker or trying your hand at baking for the first time, these knots deliver reliable, delicious results with minimal fuss.
Invest in quality cutting and measuring tools, use parchment paper to prevent sticking, and don’t hesitate to freeze unbaked knots for busy weekdays. Each batch you bake teaches you more about your starter and oven’s personality, helping you refine the recipe to your preferences. Start with the basics, enjoy the process, and before long you’ll be pulling golden, aromatic knots from your oven with confidence.
Frequently Asked Questions
Can I use inactive sourdough discard instead of active?
Active, bubbly discard works best since the yeast and bacteria provide leavening. Inactive discard will still work but may produce denser, less puffy knots. Feed your starter several hours before discarding to ensure maximum activity and better results.
What if my dough is too sticky to handle?
Add flour one tablespoon at a time during mixing until the dough reaches a soft but manageable consistency. Slightly sticky dough yields more tender knots than dry dough, so err on the side of moisture. If needed, dust your work surface and hands with flour as you work.
Can I make these knots ahead and refrigerate?
Yes, prepare the knots through the egg wash step, then cover and refrigerate for up to 8 hours. Bake from cold, adding 2-3 minutes to the baking time. You can also freeze them unbaked for up to 3 months and bake directly from frozen.
How do I store leftover cinnamon sugar knots?
Store cooled knots in an airtight container at room temperature for 2 days. For longer storage, freeze them in a freezer bag for up to one month. Reheat frozen knots in a 350°F oven for 5-7 minutes until warm and tender.
Why did my knots turn out dense instead of fluffy?
Dense knots usually result from inactive starter or overworking the dough during kneading. Ensure your discard is freshly fed and bubbly, and handle the dough gently. Overbaking can also create a denser crumb, so watch carefully during the final minutes in the oven.
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