Sourdough Churros with Homemade Chocolate Sauce
These Sourdough Churros are made with sourdough discard for a fun and flavorful twist on a classic! They’re soft and tender on the inside, perfectly crispy and golden brown on the outside, and coated in a sweet cinnamon sugar mixture. Served warm with a rich homemade chocolate sauce, they’re the ultimate sweet treat—perfect for dessert, a snack, or anytime you’re craving something cozy and indulgent.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Water
Salted butter
Granulated sugar
Vanilla extract
Salt
All-purpose flour
Sourdough discard (see notes section on recipe card below for making without sourdough discard)
Eggs
Oil of choice, for frying (I used a high-heat olive oil; avocado oil also works great)
Cinnamon
Milk chocolate chips or chopped chocolate
Dark chocolate chips or chopped chocolate
Heavy cream
Milk of choice
Why You’ll Love Sourdough Churros with Homemade Chocolate Sauce:
Made with Sourdough Discard: A delicious and creative way to use up sourdough discard while adding a subtle tang that enhances flavor.
Perfect Texture: These churros are irresistibly soft and fluffy on the inside with a perfectly crispy, golden-brown exterior.
Cinnamon Sugar Coated: The classic cinnamon sugar coating gives each bite a nostalgic, comforting crunch.
Served with Homemade Chocolate Sauce: Dunking warm churros into silky, rich chocolate sauce takes this dessert to the next level.
Simple Ingredients: Made with pantry staples and sourdough discard—no fancy equipment or ingredients needed.
Fried to Perfection: The churros puff up beautifully when fried, with that signature airy inside and crisp outside.
Great for Sharing: Perfect for cozy nights, family gatherings, or an indulgent weekend treat.
Make-Ahead Friendly: The dough can be prepped ahead of time and fried when you’re ready to serve for fresh, warm churros anytime.
Fun and Impressive: They look and taste like something from a gourmet bakery or fair—but they’re easy to make at home!
Tips for Making Sourdough Churros with Homemade Chocolate Sauce:
Use Room Temperature Sourdough Discard: Cold discard can affect the texture of the dough. Let it come to room temperature before mixing for smoother, more even results.
Cook the Dough on the Stove First: Heating the water, butter, sugar, and flour together helps hydrate the flour and creates a pâte à choux-style dough that puffs up beautifully when fried.
Add Eggs One at a Time: Mix in the eggs one by one to ensure they incorporate evenly into the dough for a smooth, pipeable consistency.
Let the Dough Cool Slightly Before Adding Eggs: If the dough is too hot, the eggs might scramble. Let it cool for a few minutes before mixing them in.
Pipe Onto Parchment Squares: For easy and mess-free frying, pipe the churro dough onto individual squares of parchment paper, then gently lower each one into the hot oil—this helps maintain their shape and avoids splashing.
Use a Star-Tip Piping Bag: A large star piping tip gives churros their classic ridges, which help them cook evenly and hold onto more cinnamon sugar.
Use a Candy Thermometer: Keep the frying oil between 350°F and 375°F. If the oil is too hot, the churros will burn on the outside before cooking through; too cool, and they’ll absorb too much oil and turn greasy.
Fry in Batches: Don’t overcrowd the pan—fry 5-6 churros at a time so the oil temperature stays consistent and the churros cook evenly.
Drain and Toss Immediately: Let fried churros drain on a wire rack or paper towels, then immediately toss them in the cinnamon sugar mixture while still warm for the best coating.
Serve Fresh: Churros are best enjoyed immediately while warm and crispy. Serve with your homemade chocolate sauce for dipping.
Customize the Size: Pipe shorter churros for bite-size snacks or longer ones for that classic look—just adjust the frying time slightly based on size
Make Ahead Option: You can pipe and freeze the churros on a tray, then fry them straight from frozen—just add an extra minute to the fry time.
How to Store Sourdough Churros with Homemade Chocolate Sauce:
Room Temperature (Same Day): If you plan to enjoy the churros within a few hours, you can keep them uncovered at room temperature for up to 4 hours to maintain crispiness. Reheat briefly before serving.
Refrigerator (Short Term): Store leftover churros in an airtight container in the fridge for up to 2 days. They’ll soften, but you can re-crisp them in the oven or air fryer.
Freezer (Long Term): Freeze uncoated and fully cooled churros in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container for up to 1 month. Reheat directly from frozen in the oven at 350°F (175°C) for 8–10 minutes.
Reheating Tips: Reheat churros in the oven or air fryer at 350°F (175°C) for 5–8 minutes to restore crispness. Avoid microwaving, as it can make them soggy.
Storing Chocolate Sauce: Store leftover homemade chocolate sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently on the stovetop or in the microwave before serving.
FAQs:
Q: Can I make these churros without sourdough discard?
A: Yes! If you don’t have sourdough discard, you can omit the sourdough discard and use 1 cup (240ml) water and 1 egg for the dough The flavor will be slightly different, but they’ll still turn out soft and delicious.
Q: Why use sourdough discard in churros?
A: Sourdough discard adds a subtle tang and helps create a super tender interior. It’s a great way to reduce waste while enhancing flavor.
Q: How do I get evenly shaped churros?
A: Pipe the dough using a star tip for that classic churro look. For consistent shapes and easier frying, pipe the churro dough onto small squares of parchment paper, then carefully transfer them into the oil parchment-side down. The paper will release as they fry and can be removed with tongs.
Q: What’s the best oil temperature for frying churros?
A: Keep the oil between 350°F and 375°F (175°C to 190°C). Too low, and they’ll be greasy; too high, and they’ll brown too quickly without cooking through.
Q: Can I bake or air fry the churros instead of deep frying?
A: Traditional churros are best deep fried for that signature crispy exterior. While you can try baking or air frying, the texture won’t be quite the same.
Q: How do I reheat leftover churros?
A: Reheat churros in the oven or air fryer at 350°F for 5–8 minutes until crispy. Avoid the microwave, as it can make them soggy.
Q: Can I make the dough ahead of time?
A: Yes! You can make the dough up to 1 day in advance and store it in the fridge in a piping bag. Let it sit at room temperature for 10–15 minutes before piping and frying.
Q: How should I store the chocolate sauce?
A: Store any leftover chocolate sauce in an airtight container in the fridge for up to 1 week. Reheat gently on the stovetop or in the microwave before serving.
Check out my other sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sourdough churros with homemade chocolate sauce. Happy baking!
