Sourdough Cinnamon Toast Crunch Cereal

Stretch and Folds

This recipe brings a twist to my favorite childhood breakfast pick, offering a lower sugar, no additives alternative that makes the most of your sourdough discard.

If you're a fan of that sweet, cinnamon flavor in the morning, prepare to fall in love with homemade sourdough cinnamon toast crunch cereal!


For the Cereal Dough: – all purpose flour – sourdough starter – butter

Preheat your oven to 350 degrees F. Mix 50g white sugar and 2.5g ground cinnamon in a small bowl. Stir in 20g melted butter until combined. Set aside for now.


In a food processor, blend 110g flour, 25g brown sugar, 2.5g ground cinnamon, and 2g salt. Add 55g cold/frozen butter, pulsing until you have pea-sized crumbs.


Mix in 60g sourdough starter or discard and 1.5g vanilla extract. If the dough isn't coming together, add cold water one tablespoon at a time until it does.


Roll out the dough between two layers of parchment paper using a rolling pin to about ⅛ inch thick.


Transfer your dough, still in a parchment paper sandwich, to a baking sheet. Score the dough with a pizza cutter, pastry cutter, or a sharp knife, marking squares but not cutting all the way through.


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