Sourdough Beignets

Beignets (pronounced ben-yays) are deep-fried squares of dough—crispy, golden, and generously dusted with powdered sugar. They are most famously associated with New Orleans, where they’re a must-have at Café du Monde, often enjoyed with a hot cup of chicory coffee.

While beignets are similar to doughnuts or fritters, they are lighter, less sweet, and typically don’t have a filling. Instead, their signature air pockets give them an irresistible fluffiness!

Adding sourdough starter to the dough enhances texture and flavor. The starter strengthens the dough, creating a soft and slightly chewy texture. It also adds a mild tang that deepens the flavor without overpowering the sweetness.

Tip: Want a more pronounced sourdough flavor? Let the dough cold ferment in the fridge for up to 48 hours!

Why you’ll love this recipe

✔ A Make-ahead dough – Prepare in advance for easier morning frying.
✔ Beginner-friendly – A great recipe to practice fermentation and proofing.
✔ Faster than most sourdough recipes – No need for an extra-long bulk fermentation.

How to make beignets with sourdough starter

This recipe is easier than you might think! Here’s a step-by-step breakdown. For the full recipe including more detailed instructions and ingredient amounts, please scroll down to the recipe card below.

Step 1: Make the dough

• In a stand mixer, combine the ingredients.
• Knead on low speed until the dough forms a slightly sticky ball.

Step 2: First rise (bulk fermentation)

• Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for 4-6 hours.
• The dough should be almost doubled in size, slightly domed on top, and feel airy.

Step 3: Cold fermentation

• Cover the bowl and place it in the fridge overnight (or up to 48 hours).
• This slows the rise, enhances flavor, and makes the dough easier to handle.

Step 4: Shape the beignets

• Lightly flour your counter and roll the dough into a ¼-inch thick rectangle.
• Cut into 3-inch squares using a knife or pizza cutter.

Step 5: Fry the beignets

• Heat 2 inches of oil (vegetable or canola) to 325°F in a deep pan.
• Working in batches, carefully drop 4-6 dough squares into the oil.
• Fry until golden brown and puffed (about 30-45 seconds per side).
• Transfer to a cooling rack set over a baking sheet.

Tip: Keep an eye on the oil temperature! If it gets too hot, the outside will brown too fast before the inside cooks through.

Step 6: Add powdered sugar & serve

• While still warm, generously dust with powdered sugar.
• Serve immediately.

Baker’s schedule

Sourdough beignets take about 14-15 hours from start to finish. The key is planning ahead!

• Feed your starter – 4 to 6 hours
• Mix the dough – 10 minutes
• Bulk Ferment – 4 to 6 hours, or until doubled in size
• Cold Retardation – At least 8 hours, or up to 48 hours
• Rolling, cutting, and frying the dough – 30 minutes
• Feed your starter – 4 to 6 hours
• Mix the dough – 10 minutes
• Bulk Ferment – 4 to 6 hours, or until doubled in size
• Cold Retardation – At least 8 hours, or up to 48 hours
• Rolling, cutting, and frying the dough – 30 minutes

Tip: Work backwards from when you want fresh beignets! For example, if you want them for breakfast, start the dough the morning before. Remember that the temperature and humidity of your house will affect the timing. Please use the timing schedule as a guideline.