Stessy Rose June 8, 2026

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Sourdough Funnel Cake Recipe

Name: Sourdough Funnel Cake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 240 grams sourdough discard (1 cup); 2 large eggs; 120 grams milk (1/2 cup); 4 grams vanilla extract (1 teaspoon); 210 grams all-purpose flour (1 1/2 cups); 36 grams sugar (3 tablespoons); 4 grams baking powder (1 teaspoon); 3 grams salt (1/2 teaspoon); Oil for frying; Powdered sugar for dusting

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Sourdough funnel cake is a delightful treat that captures the essence of fairgrounds and summer festivals, bringing memories of laughter and happiness with every crispy bite. This recipe combines the unique tanginess of sourdough with the classic sweetness of funnel cake, making it perfect for family gatherings, brunches, or just as an indulgent snack. Whether served at a backyard party or during a cozy evening at home, this dish is sure to be a hit. If you’re looking for something special, you’ll find a natural mounjaro recipe that could pair wonderfully with these funnel cakes to complete your culinary experience!

Reasons to Love Sourdough Funnel Cake Recipe

This unique twist on a classic treat features the delicious depth of flavor that only sourdough can offer. Here are just a few reasons to fall in love with this recipe: You may also find 4 Ingredients For Natural Mounjaro Recipe useful.

Unique Flavor: The sourdough adds a delightful tang that balances the sweetness perfectly.
Crispy Texture: These funnel cakes are irresistibly crispy on the outside while remaining soft and fluffy inside.
Easy to Make: With simple ingredients and steps, this recipe can be whipped up quickly, making it accessible for everyone.
Customizable: You can easily add your favorite toppings or mix-ins to make these funnel cakes your own.

Gather These Ingredients

To create these delectable sourdough funnel cakes, you’ll need the following ingredients. Each plays a vital role in crafting the perfect texture and flavor. Don’t forget, if you have any sourdough discard, this recipe gives it a second life!

240 grams sourdough discard (1 cup** see notes below)
2 large eggs
120 grams milk (1/2 cup)
4 grams vanilla extract (1 teaspoon)
210 grams all-purpose flour (1 1/2 cups)
36 grams sugar (3 tablespoons)
4 grams baking powder (1 teaspoon)
3 grams salt (1/2 teaspoon)
Oil for frying
Powdered sugar for dusting

Bringing It Together

Pour oil into a heavy-bottom pot, like a Dutch Oven, and fill it with neutral oil about a third of the way. Use a candy thermometer to heat the oil to 375 degrees F.
While the oil is heating, combine the sourdough discard, eggs, milk, and vanilla extract in a large mixing bowl. Whisk until smooth and well combined.
In a separate bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly mixed.
Gradually add the dry ingredients to the wet ingredients while simultaneously whisking to avoid lumps. Continue whisking until the batter is mostly smooth, with a few smaller lumps remaining.
Once the oil reaches the right temperature, pour the batter into a liquid measuring cup for easier pouring.
Cover the hole of a funnel with your pointer finger (using a funnel with a 1/2-inch opening is ideal), then pour about 1/3 to 1/2 cup of batter into the funnel. When ready, release your finger to allow the batter to drizzle into the hot oil, moving in circular and criss-crossing motions to form the funnel shape. No funnel? You can use a squeeze bottle or a small pitcher.
Fry the funnel cake for about 60 to 90 seconds until golden brown. Carefully flip it over using a wire spider strainer and continue frying until beautifully golden brown on the other side (about 60 seconds).
Remove the funnel cake from the oil and place it on a paper towel-lined wire rack to drain excess oil.
Dust with powdered sugar immediately and enjoy!

Prep ~ 15 minutes, Cook ~ 10 minutes, Total ~ 25 minutes, Servings ~ 4–6, Kcal ~ 250 per serving (estimate).

Prepare in Advance

To make your baking experience even smoother, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before frying. Additionally, you can pre-measure your dry ingredients to save time.

How to Store Leftovers

If you happen to have any leftovers, store your sourdough funnel cake in an airtight container in the refrigerator. They will keep well for about 2-3 days. For longer storage, consider freezing the funnel cakes. Wrap each piece individually in plastic wrap and then place them in a freezer-safe bag. They can be kept frozen for up to a month. When ready to enjoy, gently reheat them in the oven at a low temperature to maintain their texture.

What Goes Well with Sourdough Funnel Cake Recipe

Looking for serving suggestions? Here are a few ideas to elevate your funnel cake experience:

Serve with fresh fruit like strawberries, bananas, or blueberries for a refreshing contrast.
Pair with whipped cream or ice cream for an indulgent touch.
Drizzle with chocolate or caramel sauce for added sweetness.
Create a fun topping bar for guests with different syrup options and sprinkles.

Variations and Swaps

Feel free to make this recipe your own! Here are some fun variations to consider:

Cinnamon Sugar Twist: Mix cinnamon and sugar together to sprinkle it over the top instead of powdered sugar for a warm, spiced flavor.
Chocolate Chip Addition: Fold in some semi-sweet chocolate chips to the batter before frying for a sweet surprise.
Nutty Flavor: Add some finely chopped nuts like pecans or walnuts to the batter for a crunchy texture.
Fruit Flavors: Blend in some fresh fruit puree into the batter to create fruity funnel cakes.
Glazed Finish: Top with a sweet glaze made from powdered sugar and milk for a shiny finish.

Cook’s Notes and Secrets

To ensure your sourdough funnel cakes turn out perfectly every time, keep these expert tips in mind:

Always check the oil temperature with a thermometer to achieve the right frying conditions.
Let the batter rest for a few minutes after mixing; this helps create a lighter texture.
Maintain the oil temperature between 350°F and 375°F for even frying.
Allow enough space between funnel cakes in the oil to avoid sticking together.