Queen G’s Puffy Sourdough Sopapillas
Sourdough Sopapillas are a delicious twist on the classic New Mexican fried pastry, made with bubbly sourdough discard for extra flavor and a fluffy, golden finish. Perfect for dipping in honey or dusting with cinnamon sugar, these easy homemade treats are light, airy, and irresistible. Great for using up sourdough starter and satisfying sweet cravings fast!
Ingredients
• 1 cup (240g) active sourdough starter (100% hydration)
• ¼ cup warm water (plus 1–2 tbsp more if needed)
• 2 tbsp sugar or honey
• 2 tbsp melted butter or neutral oil
• 2 cups (240g) flour (see notes below)
• 1 tsp salt
• 1½ tsp baking powder
• Neutral oil for frying (vegetable, canola, or peanut)
Directions
In a large bowl or stand mixer, stir together the sourdough starter, warm water, sugar or honey, and melted butter.
In a separate bowl, whisk together the flour, salt, and baking powder.
Add dry ingredients to wet and mix until a soft, shaggy dough forms.
Knead the dough for 5–7 minutes, until smooth and elastic.
It should feel soft and pliable, not sticky. Add a little flour if needed.
Lightly grease a clean bowl with oil and transfer the dough into it. Turn to coat.
Cover with a damp towel or plastic wrap and let the dough rest at room temperature for 1½ to 2 hours, or up to 4–5 hours if needed.
Note: This dough won’t puff up or double in size like traditional yeasted dough—and that’s okay! This rest helps it relax and develop flavor, setting it up for a beautiful puff in the oil.
Roll the rested dough on a floured surface to about 1/8-inch thickness.
Cut into 3-inch squares or triangles using a sharp knife or pizza cutter.
Pour 2–3 inches of oil into a heavy-bottomed pot and heat to 375°F.
(Use a thermometer—this temp is key for puffing.)
Working in small batches, fry sopapillas for about 30 seconds per side, flipping once.
They should puff within 10–15 seconds. Remove when golden and puffed.
Transfer to paper towels to drain.
Sweet Serving Tip: While still warm, sprinkle with a cinnamon-sugar mix (½ cup sugar + 1 tbsp cinnamon) and drizzle with honey. Or serve with a side of warm honey for dipping—just like your favorite Tex-Mex joint.
Tips for Pillow-Perfect Sopapillas:
Use 1½ tsp baking powder for reliable puff power.
Oil must be at 375°F—too cool and they won’t pop.
Roll the dough evenly and thin
Grease your bowl before resting so the dough stays smooth and easy to handle.
The dough won’t rise much—but it’ll shine when it hits the oil.
Flour Notes:
Bread flour: Gives a chewier, more structured sopapilla and enhances puff.
All-purpose flour: Yields a softer, more tender bite.
A blend of King Arthur Bread Flour and King Arthur 00 Pizza Flour for the perfect balance of structure and softness.
Don’t Have Sourdough Starter? No Problem!
You can still get pillowy, golden sopapillas without it. Just swap the 1 cup of sourdough starter with:
½ cup (60g) all-purpose flour
½ cup (120g) warm water.
This keeps the dough balanced and puff-ready. You’ll lose a little of that signature sourdough flavor, but the texture and rise will still be spot on. Perfect for when you want sopapillas now and your starter’s not in the game.
Makes about 16–20 sopapillas, depending on how thin you roll and how big you cut ’em.
