I still remember the first time I dunked into a warm, gooey hunk of sourdough discard monkey bread—sticky caramel strings, a tender pull-apart interior, and a tangy hint from the discard that elevated the sweetness. This version uses pantry staples and that healthy bit of discard you’ve been saving, turning it into an indulgent brunch centerpiece or a holiday showstopper.
Why you’ll love this dish
This sourdough discard monkey bread is a genius use of leftover starter: no active fermentation required, but you get subtle depth from the discard. It’s fast to assemble, kid-approved, and built for sharing—perfect for lazy weekend breakfasts, festive brunches, or as a warm dessert.
“A perfect balance of tang and caramel—my kids called it ‘magic bread’ and I loved that I used up my discard.” — A happy home baker
What makes it special: the dough is more like a biscuit/bread hybrid (cold butter folded in), giving pillowy pulls with flaky edges. The brown-sugar-butter glaze caramelizes during baking into an irresistible sticky coating.
Step-by-step overview
Before you dive in, here’s the big picture:
- Make the dough by cutting cold butter into the dry mix, then stir in the wet ingredients until just combined.
- Shape the dough into small balls (bite-sized).
- Toss the balls in a cinnamon–white sugar mix.
- Layer the coated balls in a greased bundt pan with melted butter and brown sugar so a caramel forms while baking.
- Bake until puffed and deep golden, cool briefly, then invert onto a serving plate.
This recipe is straightforward but relies on a few technique points—keep the butter cold, don’t overwork the dough, and allow the glaze to do its magic in the pan.
What you’ll need
- 4 cups all-purpose flour (spoon & level for accuracy; use 00 or bread flour for a chewier texture)
- 1 cup sourdough discard (unfed/discard is fine)
- 1 cup whole milk (room temp; swap with buttermilk for tang)
- 1 cup cold butter, cubed or shredded (keep it chilled)
- 1/4 cup granulated sugar (for the dough)
- 1 large egg (room temp)
- 1 tablespoon + 1 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons vanilla extract
- 1 cup granulated sugar (for coating)
- 2 tablespoons ground cinnamon (for coating)
- 3/4 cup (12 tablespoons) melted butter (for the pan/glaze)
- 1 cup packed brown sugar (for the pan/glaze)
Notes/substitutions:
- For dairy-free: use a cold vegan butter and a plant milk like oat or soy; texture will be slightly different.
- For less sweetness: reduce the coating sugar by 1/4 cup and the brown sugar by 1/4 cup.
- If you don’t have a bundt pan, a tube pan or 9×13-inch pan works—adjust baking time slightly.
Step-by-step instructions
-
Preheat and prep.
- Preheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan well with butter or nonstick spray.
-
Make the dough.
- Whisk flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
- Add the cold cubed/shredded butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
- In a separate bowl, whisk together the sourdough discard, milk, egg, and vanilla.
- Pour the wet mix into the flour mixture. Stir gently with a spatula until a shaggy dough forms. Don’t overmix; you want pockets of butter to remain.
-
Shape the dough.
- Lightly flour the work surface. Turn dough out and press gently into a rectangle about 1/2 inch thick.
- Using a knife or bench scraper, cut dough into roughly 1-inch pieces. Roll each into a ball with your hands. You should get many bite-sized balls.
-
Coat the dough.
- In a large bowl, combine 1 cup granulated sugar and 2 tablespoons cinnamon.
- Toss the dough balls in the cinnamon sugar until well coated.
-
Make the glaze (pan caramel).
- In a small bowl, stir together the 3/4 cup melted butter and 1 cup packed brown sugar until smooth.
- Pour a thin layer (about a third) of this mixture into the bottom of the greased bundt pan.
-
Assemble.
- Layer half of the coated dough balls in the pan. Spoon another third of the brown sugar butter over them. Add remaining dough balls and pour the remaining melted butter–brown sugar mixture evenly over the top. The sugar-butter will seep down and coat the balls during baking.
-
Bake.
- Bake at 350°F (175°C) for 30–40 minutes, or until the top is deep golden brown and a skewer inserted into the middle comes out clean (watch the very top—if it browns too fast, tent foil loosely).
- Allow the monkey bread to cool in the pan for 10–15 minutes. Run a thin knife around the edges, invert onto a serving plate, and lift the pan off carefully. If any caramel remains in the pan, spoon it over the top.
-
Serve warm. Pull apart and enjoy.
Best ways to enjoy it
- Serve warm straight from the pan so each piece is sticky and soft.
- Pair with whipped cream, vanilla ice cream, or a simple cream cheese drizzle.
- For brunch, plate alongside scrambled eggs and fresh fruit to balance sweetness.
- Cut into portions and serve with coffee, chai, or a mildly sweet cider.
Storage and reheating tips
- Room temperature: Store leftover monkey bread in an airtight container for up to 24 hours.
- Refrigerator: Keep in an airtight container for 3–4 days. Reheat before serving.
- Freezing: Wrap portions tightly in plastic wrap and foil, then freeze up to 2 months. Thaw in the fridge overnight.
- Reheating: Warm slices in a 350°F (175°C) oven for 8–12 minutes, or microwave a portion for 20–30 seconds (watch for hot sugar). To revive crisp edges, pop under a broiler for a minute—careful not to burn the caramel.
- Food safety: Because this is baked and contains egg, keep leftovers refrigerated if not eaten within a day in warm climates. Discard after the recommended storage times.
Pro chef tips
- Keep the butter cold for flakier layers. If it warms, chill the dough briefly before cutting.
- Don’t overmix—work quickly to avoid gluten overdevelopment; that keeps the texture tender.
- Uniform balls bake evenly. Aim for roughly the same size.
- Use a light hand with the glaze—pouring it in layers helps it distribute and prevents the top from drowning.
- If the top browns too fast, tent with aluminum foil around the halfway point.
- For easy release, lightly flour the pan after greasing, or use a nonstick bundt pan.
Creative twists
- Nutty crunch: Sprinkle 1/2–3/4 cup chopped pecans or walnuts between layers before baking.
- Apple spice: Toss small diced apples with cinnamon and a little lemon juice into layers for an apple pull-apart.
- Maple twist: Replace half of the brown sugar with pure maple syrup (reduce melt butter slightly) for a maple caramel glaze.
- Chocolate: Add mini chocolate chips between layers for a chocolatey pull-apart.
- Gluten-free: Use a 1:1 gluten-free flour blend that includes xanthan gum; texture will be more cake-like.
- Savory (yet similar technique): Omit the sugar and cinnamon, add savory herbs and cheese in the dough balls for a pull-apart dinner roll variation.
Common questions
Q: Can I use active (fed) starter instead of discard?
A: Yes—fed starter works but has more acidity and potential leavening. Stick with the same volume; expect a slightly tangier flavor.
Q: How long does this take from start to table?
A: Active hands-on time is about 30–40 minutes (mixing, cutting, coating). Baking takes 30–40 minutes. Plan 1.5 hours total including brief cooling.
Q: Can I make this ahead?
A: Yes. Assemble in the pan, cover tightly, and refrigerate overnight. Bake the next morning, adding a few extra minutes to bake time if cold from the fridge.
Q: Will the bottoms get soggy from the glaze?
A: The glaze caramelizes into a sticky coating—expect a gooey bottom. If you prefer less goo, reduce the melted butter to 1/2 cup or use a shallower pan.
Q: My top browned too quickly. What now?
A: Tent the pan with foil, reduce oven temp by 25°F, and continue baking until done.
Conclusion
This sourdough discard monkey bread turns pantry basics and a saved discard into a crowd-pleasing, sticky-tender treat. If you want another home baker’s take for comparison, check this Sourdough Discard Monkey Bread [cinnamon pull apart] – The … for a similar approach. For a streamlined variation and extra photos, see Simple Sourdough Discard Pull-Apart Monkey Bread Recipe … which offers slight twists and assembly tips.
Sourdough Discard Monkey Bread
Ingredients
Dough Ingredients
- 4 cups all-purpose flour spoon & level for accuracy; use 00 or bread flour for a chewier texture
- 1 cup sourdough discard unfed/discard is fine
- 1 cup whole milk room temp; swap with buttermilk for tang
- 1 cup cold butter cubed or shredded (keep it chilled)
- 1/4 cup granulated sugar for the dough
- 1 large egg room temp
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons vanilla extract
Coating Ingredients
- 1 cup granulated sugar for coating
- 2 tablespoons ground cinnamon for coating
Glaze Ingredients
- 3/4 cup melted butter for the pan/glaze (12 tablespoons)
- 1 cup packed brown sugar for the pan/glaze
Instructions
Preheat and Prep
- Preheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan well with butter or nonstick spray.
Make the Dough
- Whisk flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
- Add the cold cubed/shredded butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
- In a separate bowl, whisk together the sourdough discard, milk, egg, and vanilla.
- Pour the wet mix into the flour mixture. Stir gently with a spatula until a shaggy dough forms. Don’t overmix; you want pockets of butter to remain.
Shape the Dough
- Lightly flour the work surface. Turn dough out and press gently into a rectangle about 1/2 inch thick.
- Using a knife or bench scraper, cut dough into roughly 1-inch pieces. Roll each into a ball with your hands. You should get many bite-sized balls.
Coat the Dough
- In a large bowl, combine 1 cup granulated sugar and 2 tablespoons cinnamon.
- Toss the dough balls in the cinnamon sugar until well coated.
Make the Glaze
- In a small bowl, stir together the 3/4 cup melted butter and 1 cup packed brown sugar until smooth.
- Pour a thin layer (about a third) of this mixture into the bottom of the greased bundt pan.
Assemble
- Layer half of the coated dough balls in the pan. Spoon another third of the brown sugar butter over them.
- Add remaining dough balls and pour the remaining melted butter–brown sugar mixture evenly over the top. The sugar-butter will seep down and coat the balls during baking.
Bake
- Bake at 350°F (175°C) for 30–40 minutes, or until the top is deep golden brown and a skewer inserted into the middle comes out clean.
- Allow the monkey bread to cool in the pan for 10–15 minutes. Run a thin knife around the edges, invert onto a serving plate, and lift the pan off carefully. If any caramel remains in the pan, spoon it over the top.
Serve
- Serve warm. Pull apart and enjoy.
