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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 minutes
Cook Time 20 minutes
Bulk Ferment Time 8 hours 30 minutes
Total Time 9 hours
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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