Pillowy Sourdough Beignets are soft, square, New Orleans-style sourdough doughnuts that are long-fermented and fry up golden, sweet, and irresistible. If you want a quick version, check out my instructions below for using discard. I’ve also got instructions for using all-purpose flour OR freshly milled flour if that’s your preference!
Quick Recipe Overview: Sourdough Beignets
- ⏱️ Prep Time: 25 minutes
- 🕒 Total Time: 16 hours 45 minutes
- 🍽️ Servings: 24 pieces
- 🔥 Calories: 406 kcal per serving (based on nutrition panel)
- 🥐 Cook Method: Long-fermented sourdough dough, cut into squares and fried in hot oil until puffed and golden, then dusted with powdered sugar
- 😋 Flavor Profile: Soft, pillowy New Orleans-style beignets with a subtle sourdough tang and a sweet powdered sugar finish—crispy outside, fluffy inside.
- ⭐ Difficulty: Medium — simple ingredients, but fermentation timing + proper frying temperature matter for the best rise and texture.
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“My kids LOVE when I make these, they turn out perfect every time!! I use freshly milled flour and I really like the texture using half hard white wheat and half soft white wheat.” – Steph
Why You’ll Love This Recipe
- Long-fermented: this dough long ferments, which helps break down gluten and phytic acid, making the finished product easier to digest! I included sample baking timelines further down in the post to help you plan ahead.
- Discard Options: I have timetables and instructions for a quick sourdough discard beignet option below!
- Better flavor: The sourdough flavor is subtle, not overpowering, and gives these beignets a more nuanced flavor. Like most of my favorite sourdough recipes, the flavor develops while the dough rests.
- Simple Ingredients: You only need a few pantry staples you probably have on hand, like flour, cane sugar, and cream.
- You can use freshly milled flour: The recipe calls for all-purpose flour, but if you prefer FMF, I have notes below and measurement adjustments in the recipe card!
Once you’ve mastered the sourdough basics like beginner’s sourdough artisan bread and sourdough sandwich bread, you can basically make a sourdough version of any recipe. This was one of my favorite sourdough conversions, and if you love these sourdough beignets, you’ll want to check out my sourdough cannoli recipe!
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Key Ingredients
Precise measurements and instructions can be found in the recipe card at the bottom of the page.
- Sourdough Starter: The starter is the star of the show. For this recipe, it does need to be active so it can long-ferment and leaven the dough. If you use discard, you’ll need to add a tablespoon of yeast to the dough to get it to rise. Check out my guide to making and keeping a sourdough starter.
- Organic Cane Sugar: I buy minimally processed organic cane sugar in bulk from Azure Standard and use it in baking daily. Sugar gets a bad rap, but the processing makes all the difference. Azure’s sugar still contains some molasses from the original sugar cane for added nutrients!
- Flour: Whether I’m using all-purpose flour or milling my own, I get my supplies in bulk from Azure Standard. Azure’s Organic Unbleached Artisan Bakers Flour is an amazing all-purpose option.
- Coconut Oil: I prefer frying in natural, neutral oils like coconut oil, avocado oil, or tallow. Coconut oil is perfect for this recipe and adds just a hint of coconut flavor. If you’re coconut averse, try tallow!
Fresh Milled Flour for Sourdough Beignets
TLDR: I use a mix of hard white wheat and soft white wheat to make sourdough beignets. Use 1 1/4 cup soft white wheat plus 1 cup hard white wheat in place of all-purpose flour.
- Best Wheat Variety: I use a mix of hard white and soft white for this recipe. Soft white wheat makes the best pastry flour because its naturally lower protein (gluten) content yields tender, delicate, flaky baked goods, ideal for pastries, sourdough pie crust, and any recipe where a soft texture is desired rather than chewiness (like bread). Hard wheat has a higher gluten content and adds structure. I use Heirloom Soft White Wheat Berries from Azure Standard and Hard White Wheat also from Azure Standard.
- Flour Ratio: Freshly Milled to All-Purpose: Soft white wheat has a higher moisture content, so you need to use more of it when substituting for all-purpose flour. Hard white wheat can be used 1:1. Since I do a mix, I use 1 1/4 cups soft white wheat plus 1 cup hard white wheat for sourdough beignets.
- How Freshly Milled Flour Affects Texture and Flavor: Using freshly milled flour gives sourdough beignets a slightly nutty, subtly sweet flavor and a tender, delicate texture while still providing plenty of structure to give a good rise, resulting in a more flavorful and artisan-like beignet compared to all-purpose flour.
Step-by-Step Instructions for Sourdough Beignets
Start the dough the morning before you want to make these. So for example, if I wanted to make sourdough beignets for breakfast on Saturday morning, I’d start the dough Friday morning and cold proof overnight. See my detailed baking timelines below.
Step 1: Add all ingredients (dry ingredients & wet ingredients) into a large bowl or the bowl of a stand mixer.
Step 2: Knead the dough thoroughly for 5-10 minutes until it is smooth and workable, but still a bit sticky (see notes for more on consistency).
Step 3: Shape the beignet dough into a large ball, place it in a greased bowl, cover with a damp towel
Step 4: Set it in a warm place to bulk proof (bulk fermentation) for 4-12 hours, or until doubled in size.
Step 5: Roll the dough out into a ¼” thick rectangle and use a pizza cutter to cut into 24 pieces (4 rows of 6).
Step 6: Place the cut beignets on a parchment paper-lined cookie sheet, cover, and let rise. For me, the rise time is 2-4 hours, until doubled in size. Then, cover with a lid or plastic wrap and refrigerate overnight.
Step 7: Heat at least an inch of neutral oil (like coconut oil) to 350” in a skillet or deep fryer. Fry the beignets for 1-2 minutes on each side (about 4 minutes total) until golden brown and puff up.
Step 8: Fry 4-5 batches to avoid crowding. Dust the fresh beignets with powdered sugar and serve hot.
If you need help with sourdough vocabulary, check out my Complete Guide to Sourdough Terms!
Sourdough Beignet Sample Timelines
Quick Discard Option
Same Day
- 0:00 – Add a tablespoon of instant yeast to the ingredients, then mix and knead dough.
- 0:10–0:40 – Cover and rest at room temperature until doubled in size.
- 0:40–0:55 – Roll dough, cut into squares, and place on parchment for 2nd rise.
- 0:55–1:10 – Once risen, fry and serve.
Long-Ferment Option
Day 1
- Morning–Afternoon – Feed starter.
- Evening – When starter is active, mix and knead dough. Cover and ferment overnight at room temperature.
Day 2
- Morning – Roll dough, cut, and place on parchment for final rise.
- Late Morning – Once doubled, cover and refrigerate at least 2 hours (or up to overnight).
- Afternoon – Fry and serve.
Sourdough Beignet FAQs
All-purpose flour gives the lightest, softest beignets. Bread flour creates a slightly chewier texture. Freshly milled flour adds flavor but results in a denser dough and less airy beignets.
Yeast is only needed when using sourdough discard. Adding 1 tablespoon of instant yeast speeds up fermentation and keeps the beignets light and fluffy.
Yes. Use sourdough discard and add 1 tablespoon of instant yeast to shorten rise times while maintaining a mild sourdough flavor.
Expert Tips for Making Pillowy Sourdough Beignets
- For best flavor and texture, bulk ferment during the day and cold proof overnight before frying. Skipping the cold proof can cause the dough to collapse in hot oil.
- If using discard, add 1 tablespoon instant yeast and shorten rise times until the dough has doubled in size for each rise.
- Sticky dough is normal. Knead until smooth, resting 15 minutes before adding any extra flour.
- Fry until golden and an internal temperature of 190°F to avoid undercooked centers.
- Use a neutral, high-heat oil like coconut oil, avocado oil, or tallow. Avoid olive oil.
Storage
Store cooled beignets in an airtight container at room temperature for up to 2 days.
Avoid refrigeration, as it makes beignets stale.
Freeze fully cooled beignets in a sealed bag for up to 1 month. Reheat at 350°F for 5–7 minutes until crisp.
Freeze cut, unfried dough on a parchment-lined sheet, then transfer to a bag for up to 3 months. Thaw, let rise, and fry.
Try these Sourdough Recipes Next
If you tried these Sourdough Beignets or any other recipe on my website, please leave a⭐ 5-star ⭐rating and let me know how it went in the comments below!
Pillowy Sourdough Beignets
Ingredients
Method
- Combine all ingredients in a bowl or stand mixer.
- Knead 5–10 minutes until smooth but slightly sticky.
- Bulk ferment: shape into a ball, cover, and let dough double (4–12 hours).
- Roll dough into a ¼″ thick rectangle and cut into 24 pieces.
- Place on parchment-lined sheet, let rise until doubled, then cover and chill for at least 2 hours or overnight.
- Heat neutral oil to 350°F and fry 1–2 minutes per side until golden.
- Fry in small batches to avoid crowding; dust with powdered sugar and serve.
Nutrition
Notes
- Plan ahead: Bulk ferment and chill overnight for best flavor and texture.
- Discard option: Add 1 tbsp instant yeast and shorten rise times until dough has doubled in size.
- Dough texture: Sticky dough is normal; rest 15 minutes before adding extra flour.
- Fresh milled flour: Use 1 1/4 cup soft white wheat flour plus 1 cup hard white wheat flour in place of all-purpose flour.
- Frying: Use a neutral, high-heat oil (coconut, avocado, or tallow).
- Doneness: Fry until golden and an internal temperature of ~190°F.
Tried this recipe?
Let us know how it was!About the Author
Welcome to Hopewell Heights, I’m Steph – seasoned sourdough baker, homesteader, homemaker, homeschooling mom of 5, and creator behind this Heritage American food blog. I hope you enjoy my family’s favorite, from-scratch recipes!
My kids LOVE when I make these, they turn out perfect every time!! I use freshly milled flour and I really like the texture using half hard white wheat and half soft white wheat.