Name: Sourdough Discard Cinnamon Sugar Crisps Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup sourdough discard, unfed; 2 tablespoons unsalted butter, melted; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon; Pinch of salt; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon

Jump to Recipe· 4.2 from 15 reviews

I absolutely love finding ways to use up sourdough discard, and this Sourdough Discard Cinnamon Sugar Crisps Recipe quickly became one of my favorite discoveries. These crisps have a perfect delicate crunch, with a warm cinnamon sugar coating that just melts in your mouth. They are incredibly simple to make, which makes them a delightful, guilt-free way to turn what would otherwise be waste into a memorable treat that pairs beautifully with coffee or tea. I promise once you try this recipe, you’ll want to bake them again and again!

Why You’ll Love This Sourdough Discard Cinnamon Sugar Crisps Recipe

What really hooks me about this recipe is the flavor combination. The sourdough discard brings a subtle tang that balances the sweetness of the cinnamon sugar topping so perfectly. The buttery undertones give each crisp a richness without being heavy, making them feel like a little crispy piece of heaven. Whenever I bake these crisps, the smell alone fills my kitchen with such warm, comforting vibes — it’s impossible not to be excited to taste them.

Another reason I adore this Sourdough Discard Cinnamon Sugar Crisps Recipe is how straightforward and quick it is. Sometimes I just want a delicious snack but don’t have time for any complicated techniques. This recipe requires so few ingredients, and rolling the dough thinly is really the secret to success, which is both fun and therapeutic for me. Plus, they bake in under 20 minutes, so you can have fresh crisps ready just as fast as your craving hits. They’ve become my go-to treat for casual get-togethers, afternoon coffee breaks, and even as a light dessert at family dinners.

Ingredients You’ll Need

A stack of crispy, golden brown fried dough squares is arranged in a slightly uneven pile on a white plate. The dough pieces have a rough, bubbly texture with some darker spots where they are more cooked, and they are lightly dusted with fine white powdered sugar that covers most surfaces. The layers of the dough squares vary in size, with some pieces on top smaller and angled, creating a sense of height and depth. The background is softly blurred but shows hints of warm colors, and everything sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity — each ingredient plays a critical role, creating that perfect crunch, sweet cinnamon aroma, and golden color. Here’s what you’ll want to have on hand:

1 cup sourdough discard, unfed: Adds a subtle tang and structure, turning something leftover into a star ingredient.
2 tablespoons unsalted butter, melted: Brings richness and helps the crisps brown beautifully.

2 tablespoons granulated sugar: Sweetens the dough just right.
1 teaspoon ground cinnamon: Provides the warm, fragrant spice mixed directly into the dough.
Pinch of salt: Enhances all the flavors and balances the sweetness.
2 tablespoons granulated sugar (for topping): Adds crunch and extra sweetness on top.

1 teaspoon ground cinnamon (for topping): Intensifies the cinnamon flavor on the final crisp.

Directions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This setup is crucial for ensuring the crisps bake evenly and don’t stick.

Step 2: In a large mixing bowl, combine the sourdough discard, melted butter, 2 tablespoons of sugar, 1 teaspoon of cinnamon, and a pinch of salt. Mix everything gently with a spatula until you see a smooth, cohesive dough. Don’t overmix — just enough to bring it all together.

Step 3: Place the dough between two sheets of parchment paper. Using a rolling pin, roll it out very thin — about 1/16-inch thick. I like to think of it as roughly the thickness of a credit card. The thinner you roll, the crunchier your crisps will be, so take your time here.

Step 4: In a small bowl, mix together the cinnamon sugar topping ingredients — 2 tablespoons of sugar and 1 teaspoon of cinnamon. This will create the signature sweet crust that makes these crisps irresistible.

Step 5: Remove the top sheet of parchment paper carefully, then lightly brush the exposed dough with a bit of water or melted butter. This helps the cinnamon sugar topping stick perfectly. Sprinkle the cinnamon sugar evenly across the surface.

Step 6: Using a pizza cutter or sharp knife, cut the dough into your preferred shapes — I like rectangles or little squares. The shapes add to the fun and make portioning easier later on.

Step 7: Transfer the parchment with the cut dough directly onto the lined baking sheet. This step makes transporting the crisps to the oven a breeze and keeps them perfectly intact.

Step 8: Bake for 12-18 minutes. Start checking at 12 minutes to catch that perfect golden brown. The edges should look crisp and slightly darker, and the centers should feel firm to the touch. Remember, the crisps will continue to harden as they cool, so don’t worry if they’re a little soft straight from the oven.

Step 9: Remove from the oven and allow them to cool completely right on the baking sheet — about 10 minutes. This resting step is key to achieving that perfect snap when you bite in.

Servings and Timing

This Sourdough Discard Cinnamon Sugar Crisps Recipe yields between 20 to 30 crisps, depending on how you cut them. It’s perfect for sharing or for enjoying over several days. Prep time is around 10 minutes, which means you can have these beauties ready in under half an hour once you include baking and cooling time. The actual baking takes 12 to 18 minutes, and resting to cool fully takes about 10 minutes more. Altogether, you’re looking at roughly 28 minutes from start to finish.

How to Serve This Sourdough Discard Cinnamon Sugar Crisps Recipe

A tall stack of thin, crispy, golden-brown square pieces sprinkled evenly with fine white powdered sugar is arranged on a white plate. Each piece has a slightly bubbly texture with some parts darker and others lighter, showing a crunchy and chewy look. The squares are stacked in a slightly uneven pile, making the layers clear and giving a sense of lightness. The surface under the plate is a white marbled texture that softly reflects light. In the background, there are blurred objects, with soft colors that do not distract from the main focus. photo taken with an iphone --ar 4:5 --v 7

I love serving these crisps alongside a hot cup of coffee or a robust black tea — the cinnamon sugar perfectly complements both beverages. If I’m feeling a little fancy, I’ll sprinkle a tiny bit of flaky sea salt on some of the crisps before baking for a sweet-salty contrast that’s just divine. For presentation, I arrange them in neat stacks on a pretty plate or in a rustic wooden bowl for a charming touch, making them ideal for brunch or casual afternoon snacks.

These crisps are incredibly versatile. You can serve them at holiday parties or family gatherings, where they vanish within minutes because they’re so addictive. They also work beautifully as a light dessert paired with whipped cream or vanilla ice cream for a crunchy contrast. I recommend serving them at room temperature or slightly warm to really bring out that buttery cinnamon aroma. When I bring a batch to potlucks or picnics, I tend to pack them in reusable airtight containers or mason jars, which keep them crisp and easy to share.

For drinks, apart from the obvious coffee or tea, I’ve found that a chilled glass of apple cider or even a lightly spiced cocktail like a cinnamon old fashioned pairs surprisingly well. It’s all about celebrating the cinnamon-sugar notes and buttery texture in a relaxed, enjoyable way.

Variations

Over time, I’ve experimented with swaps and twists on this recipe to keep it fresh and meet different dietary needs. For instance, you can substitute the unsalted butter for coconut oil to make these crisps vegan-friendly — it changes the flavor slightly but not in a bad way at all. Using gluten-free sourdough discard is another option that works well, as the thin rolling and baking method naturally creates a crispy texture regardless of the flour used.

If you enjoy a little extra warmth in your snacks, try adding a pinch of nutmeg or ground cardamom to the cinnamon sugar mix. This small addition amps up the spice profile and makes these crisps feel extra special for fall or winter gatherings. You can also brush the dough with a tiny bit of honey or maple syrup before sprinkling the topping for a touch of natural sweetness and shine.

Another fun variation is baking these crisps on a pizza stone, which can help give them an even crisper texture. Or, after baking, dust them with a light layer of powdered sugar for a pretty, festive look that’s perfect for gift-giving during the holidays. I’m always encouraging people to make the recipe their own — the possibilities are endless!

Storage and Reheating

Storing Leftovers

If you have any crisps left after your first round (which is rare in my house!), store them in an airtight container at room temperature to keep them crunchy and fresh for up to 4 days. I find that a glass jar with a tight lid or a resealable plastic container lined with parchment paper works best. Avoid sealing them when warm, as that can trap moisture and cause sogginess.

Freezing

Freezing these crisps is also an option if you want to save some for longer. I recommend placing the completely cooled crisps between sheets of parchment in a rigid freezer-safe container or freezer bag, so they don’t stick together or break. They will keep well frozen for up to 2 months. When you want to enjoy them, simply thaw at room temperature for about 15 minutes.

Reheating

To restore that perfect crispness, I gently reheat leftover or thawed crisps in a preheated 300°F (150°C) oven for about 3 to 5 minutes. Keep a close eye to prevent burning. Avoid microwaving as it tends to make them chewy or soggy. The oven method really brings back the fresh-baked crunch and warms the cinnamon sugar just right.

FAQs

Can I use fed sourdough starter instead of discard?

Technically yes, but I recommend using unfed sourdough discard because fed starter is more active and hydrated, which can affect the dough’s texture and make it harder to roll thinly. Using discard helps achieve the perfect consistency and flavor for these crisps.

How thin should I roll the dough for the crisps?

Rolling the dough about 1/16-inch thick, roughly the thickness of a credit card, is ideal. Too thick and the crisps will be chewy; too thin and they might burn quickly. Patience here pays off to get that signature crisp.

Can I make these crisps without butter?

Yes! You can substitute melted coconut oil or vegan butter to make them dairy-free. Just keep in mind each will impart a slightly different flavor, but all provide enough fat to help crisps brown and hold together nicely.

What if my crisps aren’t crisp after baking?

If your crisps don’t snap cleanly right after baking, don’t worry. Let them cool fully on the baking sheet for at least 10 minutes. The cooling step is critical as they set into that perfect crunchy texture. If still soft, try baking a few more minutes while watching carefully.

Can I use brown sugar instead of granulated sugar?

Absolutely! Brown sugar will add a deeper, molasses-like flavor and slightly more moisture, which may change the texture to a bit chewier but still delicious. It’s a nice variation if you want a richer sweetness.

Conclusion

I truly hope you enjoy making and sharing this Sourdough Discard Cinnamon Sugar Crisps Recipe as much as I do. It’s such a joyful way to turn something simple like sourdough discard into a crunchy, buttery snack packed with cinnamon sweetness that feels like a little celebration every time you bite. Once you experience how easy and delicious these crisps are, I have no doubt they’ll become a favorite go-to treat in your kitchen too!