Are you looking for an easy sourdough mandazi recipe with a delightful twist?

This healthy East African mandazi recipe is not only delicious but also easier on digestion, thanks to the natural fermentation of sourdough.

If you’re new to sourdough, don’t worry! Find a guide on how to make a sourdough starter from scratch with whole wheat flour here.

In this post, I’m showing you how to make sourdough mandazi from scratch, so you can begin your journey toward healthier, tastier baked goods.

Mandazi, a popular East African fried bread, is a staple in many households. These lightly sweetened, spiced treats are perfect for breakfast, tea time, or as a snack.

Traditionally made with yeast and baking powder, this version incorporates sourdough fermentation, which brings a unique depth of flavor and added health benefits.

Fermented dough mandazi are light, fluffy, and have a subtle tang that pairs beautifully with warm spices like cardamom, cinnamon, and ginger.

One of the greatest advantages of making homemade African mandazi using sourdough starter is the ability to control the ingredients.

Store-bought fried dough often contains preservatives and artificial additives, whereas this sourdough mandazi recipe keeps things wholesome and natural. Plus, using a sourdough starter means that the dough is pre-digested by natural bacteria, making it gentler on the stomach and more nutritious.

If you’re already into sourdough baking, this is a fantastic way to put your starter to good use beyond bread-making.

If you’ve been searching for the best mandazi recipe with sourdough, you’re in the right place!

This easy step-by-step guide will help you master the process, ensuring a batch of perfectly golden, crispy and soft sourdough mandazi every time. Let’s get started!

Why Choose Sourdough for Your Mandazi?

Sourdough fermentation breaks down the nutrients in the flour, making it easier for your body to digest.

This process also enhances the flavor, giving your sourdough African fried bread a delightful tangy taste that pairs beautifully with the warm spices in this recipe.

Compared to traditional mandazi made with commercial yeast, fermented dough mandazi are:

More nutritious – Fermentation increases the availability of beneficial nutrients.
Easier to digest – The natural acids in sourdough help break down gluten.
Lower in sugar – The fermentation process reduces the glycemic index of the dough.

So, if you’re looking to make a healthier choice without sacrificing taste, this best mandazi recipe with sourdough is perfect for you!

Best Spiced Sourdough Mandazi Recipe – Soft, Fluffy & Flavorful

Discover the best spiced sourdough mandazi recipe that’s soft, fluffy, and packed with warm flavors. This healthier twist on the classic East African fried bread uses natural fermentation for better digestion and a richer taste. Follow this easy, step-by-step guide to make golden, crispy, and delicious mandazi at home! Plus, don't miss the video tutorial at the end of this post for extra guidance.

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Prep Time 10

Cook Time 20

Bulk Ferment Time 8 30

Total Time 9

Course Breakfast, brunch, Snack

Cuisine East African, Kenya

Servings 10

Equipment

2 mixing bowls
1 Wooden Spoon
1 Rolling Pin
1 Deep frying pan
1 cookie cutter/ bread knife with a very thin edge/ rim of a glass to form the mandazi shapes
1 Clean Kitchen Towel
1 Slotted Spoon
Measuring cups and spoons as needed

Ingredients

1 cup active sourdough starter
1 cup lukewarm or room temperature milk
1 egg
1 tbsp. melted margarine or butter
½ cup water or milk (adjust as needed)
4 cups all-purpose flour
½ cup sugar (or to taste)
½ tsp. salt
1 tsp. baking soda
1 tsp. cardamom spice
1 tsp. cinnamon spice
½ tsp. ginger spice
Cooking oil (for deep frying)

Instructions

Prepare Your Ingredients
Before you start mixing, make sure your butter is melted.
If you don't have a microwave, use a water bath by placing the butter in a bowl over a pot of hot water. This ensures the butter melts gently without overheating.
Mix the Dry Ingredients
In a mixing bowl, combine the flour ,sugar, bicarbonate of soda, salt, and spices (cardamom, cinnamon, and ginger)
Stir well to distribute the ingredients evenly.
Mix the Wet Ingredients
In a separate bowl, whisk together active sourdough starter, lukewarm milk, egg, and melted warm butter (ensure it's not too hot to avoid killing the beneficial bacteria in your starter)
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon.
Add water or milk a little at a time. As the dough gets heavy, switch to using your hands and mix until a soft, sticky dough forms.
If the dough feels too firm, add a little more water, as different flour brands absorb moisture differently. The goal is to achieve a soft, pliable dough.
Rest the Dough
Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes. This relaxation time helps make the dough easier to work with.
Knead the Dough
Once the dough comes together, knead it for 5 to 10 minutes until smooth and elastic.
Bulk Fermentation
Transfer the dough to a lightly oiled bowl. I also like to brush the surface of the dough with a little vegetable oil.
Cover the bowl with the kitchen towel and let it ferment for 8 hours (or overnight). This slow fermentation process enhances the dough's flavor and digestibility.
If you prepare the dough in the morning, let it ferment throughout the day and fry the sourdough mandazi in the evening.
Roll and Shape the Mandazi
After fermentation, transfer the dough onto a floured surface.
Knead for a couple of minutes, then roll it out to about 1 cm thickness.
Using a sharp knife or a pastry cutter, cut the dough into rectangles, triangles, or your preferred shapes.
Fry the Mandazi
Heat your cooking oil in a deep pan over medium heat. To test if the oil is ready, drop a small piece of dough in –if it bubbles and rises to the surface, your oil is at the right temperature.
Carefully place a few mandazi pieces in the hot oil, ensuring they don’t overcrowd the pan.
Turn them immediately to prevent large air pockets from forming inside.
Fry until golden brown on both sides, then transfer the crispy and soft sourdough mandazi to a plate lined with paper towels to absorb excess oil.
Serve and Enjoy!
Your delicious, crispy, and slightly tangy traditional Kenyan mandazi with sourdough are ready!
Serve them warm with a cup of chai, coffee, or as a delightful snack any time of the day.

Video

Notes

Final Thoughts

Making easy sourdough mandazi step by step is a rewarding process that results in a more nutritious, flavorful version of this popular East African treat.

Whether you’re new to sourdough or an experienced baker, this recipe is easy to follow and guarantees delicious results.

If you enjoyed this recipe, be sure to check out my other sourdough recipes, including Sourdough Mahamri, or, 4-Ingredient Sourdough Mandazi which are also great fermented dough treats!

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Happy cooking, and may your hospitality bring glory to God!

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Until next time, happy cooking!

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Easy Sourdough Mandazi Recipe With Spice – Soft, Fluffy & Flavorful