If you've ever been to New Orleans, you know that Cafe Du Monde is where it's at! They are famous for their amazing beignets and it's totally worth the hype. I, however, live nowhere near New Orleans, so for Mardi Gras this year I decided to make my own homemade beignets. Specifically, sourdough beignets!! The dough is light, pillowy, and deep fried to perfection. Then covered in a mountain of powdered sugar. Pure bliss I tell you.
As far as sourdough recipes go, these are super easy to make and the dough is very forgiving! It can stay in the fridge anywhere from 12 to 48 hours, which gives you a ton of flexibility when making your beignets!
Let's Talk Sourdough
Don’t have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks!
For all of my sourdough recipes, I measure the ingredients in grams. If you don't have a kitchen scale, I highly recommend getting one! They have tons of super affordable ones on Amazon* that work great!
Since we're using ripe sourdough starter and the dough also requires chilling time, a little bit of planning is required. Depending on how active your sourdough starter is, you'll want to feed it about 6-8 hours before making your dough. Then the dough has to rise at room temperature for about 4 hours. Then the dough is refrigerated for 12-48 hours.
This might sound like a lot, but 98% of the time is hands off time where the dough is just hanging out and doing its thing.
- Day 1
- 8 am: feed sourdough starter
- 2 pm: make dough
- 2-6 pm: let dough rest at room temperature
- 6 pm: refrigerate for 12-48 hours
- Day 2
- 12 pm: make beignets for brunch!
Making the Beignets
The dough is incredibly easy to make! You just combine all of the dough ingredients in a stand mixer and knead together with the dough hook attachment for about 5 minutes. The dough should come together in a nice ball and be soft and supple (but still just a tad sticky).
Then cover the bowl and let the dough rest at room temperature for 4-6 hours (the colder the room, the longer the rise). This time allows the yeast to start working.
After the initial ferment, transfer the bowl to the fridge for 12-48 hours (I usually just do overnight). This second bulk ferment allows the flavor of the dough to fully develop.
When you're ready to fry the beignets, heat about 2 inches of canola oil over medium-high heat in a large skillet or dutch oven (I prefer a deep dutch oven to prevent oil splatters). While the oil is heating, roll out your dough onto a lightly floured surface to about ¼ inch thick. Then cut the dough into 2-3 inch squares.
Fry the beignets 3-5 at a time, making sure not to crowd the pan. Flip the beignets often and fry until both sides are puffed and golden brown. Remove from the oil and let drain on a cooling rack.
After the beignets have cooled for 1-2 minutes. Dust with powdered sugar! And by dust I mean cover in an avalanche of sugary goodness.
The sourdough beignets are best served hot so be sure to chow down immediately!
That's it!! Super easy and soooo good!
More Sourdough Recipes
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- 227 grams ripe sourdough starter
- 361 grams all purpose flour
- 65 grams granulated sugar
- 178 grams buttermilk, substitute whole milk + 1 teaspoon lemon juice
- 30 grams unsalted butter, melted
- 1 teaspoon kosher salt
- canola oil, for frying
- powdered sugar, for dusting
- In a stand mixer fitted with a dough hook, combine the sourdough starter, flour, granulated sugar, buttermilk, melted butter, and salt.
- Knead on low speed for about 5 minutes until fully combined and smooth. The dough should form a nice ball but still be slightly sticky.
- Cover the dough and let rest at room temperature for 4-6 hours or until doubled in size. Place the bowl in the fridge and let the dough continue to ferment overnight (or up to 48 hours).
- When you're ready to make the beignets, heat about 2 inches of canola oil over medium-high heat in a large skillet or dutch oven. It should take 5-10 minutes for the oil to heat to 350°F.
- Lightly flour the countertop and roll out the dough into a large rectangle, about ¼ inch thick. Then cut the dough into 3 inch squares.
- Fry 3-5 beignets at a time, making sure not to crowd the pan. Flip the dough often until they are puffed and golden brown on each side.
- Transfer to a cooling rack for about 2 minutes to drain off the excess oil.
- Dust very generously with powdered sugar and enjoy while still warm!