These Cinnamon Sugar Sourdough Churro Bites Will Break the Internet (and Ruin Your Willpower)

If you’ve ever wished churros were bite-sized, extra crisp, and had that tangy sourdough swagger—congrats, you’re about to be dangerously happy. This is the kind of snack that disappears the second it hits the table, with people pretending they’re “just evening out the pile.” The cinnamon-sugar crunch, the custardy-soft middle, the whisper of sourdough? It’s like a state fair met a French bakery and decided to go rogue.

Minimal fuss, maximum flex—your kitchen just became everyone’s favorite place.

Why You’ll Love This Recipe

Serious texture: Crisp edges, pillowy centers, and a sugar shell that shatters. That’s a win.
Sourdough twist: The starter adds flavor depth you don’t get from basic batter—subtle tang, huge payoff.
Snackable size: Bite-sized churros mean faster frying, easier sharing, and built-in portion control. In theory.
Make-ahead friendly: Mix the dough, rest it, and fry when you’re ready.
Fresh churros on demand? Yes, chef.
Customizable: Roll in spiced sugar, drizzle chocolate, or go stuffed. You’re in charge here.

Ingredients Breakdown

Sourdough starter (100% hydration), 1 cup (240 g): Active and bubbly is best for lift and flavor; discard works too (adjust baking powder below for extra help).
All-purpose flour, 1 cup (120 g): Gives structure without heaviness.
Don’t pack the cup.
Granulated sugar, 2 tbsp (for batter): Light sweetness and browning.
Unsalted butter, 4 tbsp (56 g), melted: Tender crumb, richer taste, and better browning.
Whole milk, 1/2 cup (120 ml): Moisture and a softer interior. Sub: oat or 2% milk.
Eggs, 2 large: Bind, enrich, and help puff.
Vanilla extract, 1 tsp: Background warmth; optional but lovely.
Baking powder, 1.5 tsp: Ensures lift, especially if your starter is less active.
Fine sea salt, 1/2 tsp: Balances sweetness and boosts flavor.
Neutral oil for frying (2–3 inches deep): Canola, peanut, or sunflower. Aim for high smoke point.
Cinnamon-sugar coating:
- Granulated sugar, 3/4 cup (150 g)
- Ground cinnamon, 2–3 tsp (to taste)
- Pinch of salt (yes, it matters)
Optional dips: Warm chocolate ganache, dulce de leche, or spiced honey.

Instructions

Make the cinnamon sugar: In a shallow bowl, mix sugar, cinnamon, and a pinch of salt.
Set aside.
Preheat the oil: Pour oil into a heavy pot to a depth of 2–3 inches. Heat to 350–365°F (175–185°C). Keep a thermometer clipped on—consistency is everything.
Whisk the wet ingredients: In a large bowl, combine sourdough starter, melted butter (slightly cooled), milk, eggs, and vanilla.
Whisk until smooth.
Stir the dry ingredients: In a separate bowl, mix flour, baking powder, sugar, and salt. Break up any lumps.
Combine to a thick batter: Fold the dry into the wet just until no dry streaks remain. The batter should be thick and scoopable, like choux meets pancake.
Rest 10 minutes to hydrate.
Test the oil: Drop a pea-sized bit of batter; it should bubble vigorously and rise in 3–4 seconds without smoking. Adjust heat to stay in range.
Fry in batches: Using a small cookie scoop or two spoons, drop heaping teaspoon-sized mounds into the oil. Don’t crowd—8–10 pieces per batch, tops.
Cook to golden: Fry 3–4 minutes, turning occasionally, until deep golden brown and cooked through.
If browning too fast, lower heat; pale centers = sad centers.
Drain and roll: Transfer bites to a wire rack or paper towels for 20–30 seconds, then roll warm (not scorching hot) in cinnamon sugar to coat fully.
Repeat: Fry remaining batter, returning oil to temp between batches. Keep finished bites on a rack in a 250°F (120°C) oven if holding more than 15 minutes.
Serve: Pile high, drizzle optional sauces, and watch them vanish.

Keeping It Fresh

Same-day best: These are peak within 2 hours. Crisp, fragrant, unstoppable.
Short-term storage: Cool completely, then store in a ventilated container (loosely covered) at room temp for 1 day.
Airtight traps steam and softens the crust.
Recrisp: Air fryer at 350°F (175°C) for 3–4 minutes or oven at 375°F (190°C) for 6–8 minutes. Re-toss in a bit more cinnamon sugar if needed.
Freeze uncoated: Freeze cooled bites (without sugar) in a single layer, then bag up to 2 months. Reheat as above and roll in fresh cinnamon sugar.

Health Benefits

Sourdough perks: The fermentation can make some nutrients more bioavailable and may be gentler on digestion.
It’s not kale, but it’s not nothing.
Portion control built-in: Bite-sized means you can serve a few alongside fruit or yogurt for balance. IMO, joy matters too.
Quality fats: Using fresh, high–smoke point oil and real butter reduces off-flavors and weird oxidized stuff from overused fryer oil.
Make it smarter: Swap part of the flour with white whole wheat (up to 25%) and pair with dark chocolate for a polyphenol boost. Fancy?
A little.

Common Mistakes to Avoid

Oil too hot or too cool: Too hot = scorched outside, raw middle. Too cool = greasy sponges. Keep 350–365°F and don’t eyeball it—use a thermometer.
Overmixing batter: Tough bites happen when you develop too much gluten.
Mix until just combined, then rest.
Crowding the pot: Drops the oil temp and ruins texture. Small batches are faster than rescuing soggy dough or your mood.
Skipping the brief drain: Straight from oil to sugar melts the coating; waiting too long makes it not stick. Aim for the 20–30 second sweet spot.
Using weak starter without backup: If your starter is sleepy and you skip baking powder, you’ll get dense pucks.
Respect the science.

Variations You Can Try

Spiced sugar remix: Add cardamom, nutmeg, or pumpkin spice to the sugar mix. A pinch of cayenne for a stealthy kick.
Chocolate-core bites: Pipe a tiny dot of Nutella or ganache onto parchment, freeze, and enclose a piece inside each scoop of batter before frying.
Citrus glow: Stir orange or lemon zest into the batter and swap vanilla for orange blossom water. Bright, bakery-level vibes.
Gluten-friendly tweak: Use a 1:1 gluten-free flour blend with xanthan.
Batter may need 1–2 tbsp extra milk to match thickness.
Baked (cheat) version: Pipe on a parchment-lined sheet, brush with butter, bake at 425°F (220°C) 12–15 minutes, then broil briefly and toss in sugar. Not identical, but pretty darn good.

FAQ

Can I use sourdough discard instead of active starter?

Yes. Discard works great for flavor.

If using unfed discard, keep the 1.5 tsp baking powder for lift; if your starter is very bubbly and recently fed, you can drop to 1 tsp.

What oil is best for frying?

Use a neutral, high–smoke point oil like peanut, canola, or sunflower. Avoid olive oil or coconut for this—they bring assertive flavors and lower smoke points that don’t love deep frying.

How do I know the centers are cooked?

The bites should be deeply golden and feel light, not heavy. If unsure, sacrifice one: cut it open—it should be set and tender, not gooey.

Adjust heat and cook time accordingly.

Can I make the batter ahead?

Yes. Mix and refrigerate up to 12 hours. The batter will thicken slightly; if needed, loosen with 1–2 tbsp milk before frying.

Flavor actually improves a bit with a chill.

What if I don’t own a thermometer?

Use the wooden spoon trick: dip the handle into the oil—steady, lively bubbles mean you’re close. Or test with a pea of batter; it should rise in a few seconds and brown slowly. Still, get a thermometer—cheap, life-changing.

Are these good without the sugar coating?

They’re fine, but the cinnamon sugar is the signature crunch and sparkle.

If you’re cutting sugar, try dusting with a mix of cinnamon and a little powdered erythritol while warm.

How many does this make?

About 40–50 bite-sized pieces, depending on scoop size. Expect fewer if you “quality control” as you fry. We see you.

Final Thoughts

Cinnamon Sugar Sourdough Churro Bites are proof you don’t need a street cart to eat like a legend.

They’re quick, craveable, and just sophisticated enough to impress without turning your kitchen into a chemistry lab. Keep the oil honest, the batter rested, and the sugar ready. Then stand back—these little golden halos have a habit of vanishing faster than your resolve.