Sourdough Beignets Recipe ~ Barley & Sage (2024)

Sourdough Tips & Tricks

If you've never baked with sourdough before, it can be a little tricky. But don't worry, I have a full Sourdough Starter Guide all about making and maintaining a sourdough starter! I also have a full guide on different types of flour you can use to make sourdough and of course a guide on how to make a Beginner Homemade Sourdough Loaf. Below are a few quick tips and key terms you need to know.

• Sourdough Starter- A culture of wild yeast and bacteria that leavens and flavors sourdough bread. I use what's called a "liquid starter" versus a stiff starter. This means the starter is made with equal parts flour and water and should be a consistency similar to cake batter.
• Sourdough Discard- The portion of your starter that is discarded when feeding your starter (can be used in tons of recipes like sourdough discard blueberry muffins or sourdough pancakes).
• Ripe Starter- A starter that's ready to be used in baking. Your starter is ripe roughly 6 hours after feeding and will have doubled in size, have lots of visible bubbles, and a fresh acidic aroma.

Weigh your ingredients! For all my sourdough recipes, I measure the ingredients in grams because it's much more accurate! I highly recommend getting akitchen scaleif you don't already have one! However, I have included alternate US customary measurements for your convenience.

Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If your oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all breads and baked goods! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.

Easy sourdough recipes for beginners! If you've never made sourdough bread before, I recommend starting with some simple, no-fuss recipes like my sourdough naan or sourdough bagels! But if you're already a pro, I have a ton of fun sourdough recipes you can try!

Can these beignets be baked?

No. This recipe is specifically designed for deep frying and won't have the same results if baked.

How long do sourdough beignets last?

The beignets are best eaten the same day but can be stored at room temperature for up to 2 days.

Tips for Success!

For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!

Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.

A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.