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Sourdough Discard Monkey Bread Recipe

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4.3 from 5 reviews

Sourdough Discard Monkey Bread is a delightful, pull-apart treat made using sourdough discard, enriched with a buttery cinnamon sugar coating and baked to golden perfection. This recipe transforms leftover sourdough starter into a soft, sweet, and incredibly satisfying bread that’s perfect for breakfast or dessert.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Dough

  • 4 cups all-purpose flour
  • 1 cup sourdough discard
  • 1 cup whole milk
  • 1 cup cold butter (cubed or shredded)
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons vanilla extract

Cinnamon Sugar Coating

  • 1 cup white sugar
  • 2 tablespoons ground cinnamon

Glaze

  • 3/4 cup (12 tablespoons) melted butter
  • 1 cup brown sugar

Instructions

  1. Make the Dough: In a large mixing bowl, whisk together the all-purpose flour, salt, 1/4 cup sugar, and baking powder until well combined. Using a pastry cutter or fork, cut in the cold cubed or shredded butter until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the milk, egg, sourdough discard, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Gently fold the dough a few times until all flour is incorporated, leaving small butter pieces visible; avoid kneading or over mixing.
  2. Shape the Dough Pieces: Roll out the dough until about 1/4-inch thick. Use a pizza cutter, sharp knife, or bench scraper to cut the dough into 1-inch by 1-inch pieces, which will form the monkey bread segments.
  3. Coat the Dough: Combine the white sugar and cinnamon in a gallon-sized plastic bag. Working in batches, add 10-15 dough pieces at a time to the bag, seal the top, and shake until each piece is fully coated with the cinnamon sugar mixture.
  4. Assemble in Pan: Place the coated dough pieces evenly into a bundt pan, layering as you go until all pieces are used.
  5. Make the Glaze: Melt butter over medium-low heat. Stir in the brown sugar and bring the mixture to a boil. Remove from heat immediately and pour the glaze evenly over the dough pieces in the bundt pan.
  6. Bake: Bake the assembled dough at 350°F (175°C) for 40-45 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes before carefully flipping the monkey bread onto a large plate.
  7. Storage: Store the monkey bread at room temperature for up to 2 days. After that, refrigerate or freeze to maintain freshness.

Notes

  • Do not overmix or knead the dough to maintain a tender texture with flaky butter pockets.
  • Use a bundt pan for the best shape and layered pull-apart effect.
  • Allow the monkey bread to cool slightly before turning it out to prevent sticking or breaking.
  • Leftovers can be reheated in the microwave or oven for a warm treat.
  • If you don’t have sourdough discard, you can substitute with an equal amount of yogurt or buttermilk, but the flavor will vary.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/sourdough-discard-monkey-bread-recipe/