The Best Sourdough Discard Monkey Bread: Fast and Easy
Get rid of your sourdough discard in the most delicious way possible by baking up a batch of sweet and sticky sourdough discard monkey bread. It is packed full of flavor from the tangy sourdough starter to the cinnamon and sugar it will leave everyone wanting more.
Do you have excess sourdough discard and are needing an easy delicious recipe to use it in? Look no further than this easy sourdough monkey bread recipe. This is my favorite go to recipe when we are in need of a quick breakfast or sweet mid day snack. This sweet and sticky treat is perfect for breakfast or dessert. Pull apart sourdough monkey bread is sure to satisfy your cravings. If you love sourdough cinnamon rolls you are going to love monkey bread recipes! In this article, we will explore the best sourdough discard monkey bread recipe and provide you with all the tips and tricks you need to make this at home.
This recipe is not an overnight sourdough monkey bread so all the grains are not going through a bulk fermentation process. We are simply adding some sourdough discard to flour to help give that sourdough flavor without having to wait 24 hours. If you want a recipe for pull apart cinnamon monkey bread that is long fermented you can check out this recipe. Even without the bulk fermentation you will still get a delicious sourdough cinnamon pull apart bread. If you are new to the sourdough flavor in recipes this is a great recipe as an introduction to sourodugh since the sour flavor isn’t overwhelming.
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Why You’ll Love This Recipe
- This easy sourdough pull apart bread is an easy delicious way to use up sourdough starter or sourdough discard.
- This recipe is ready to eat within an hour. Instead of having to wait hours for delicious monkey bread sourdough you can have it quick.
- Since it is a discard recipe you can still get the delicious added sourdough flavor without having to go through a bulk fermentation since we are using yeast to make the dough rise.
Equipment
- Stand mixer
- Bundt pan
- Measuring cup
- Measuring spoons
- Small sauce pan or pot
- Rolling pin
- Marble pastry board (optional)
- Pizza cutter or knife
- Gallon ziplock bag
- Whisk
Ingredients
Dough
- 4 cups all purpose flour
- 1 1/2 tsp salt
- 1/2 cup sourdough starter – active sourdough starter or discard
- 1 cup milk – warm
- 1/3 cup water – warm
- 1 stick unsalted butter – room temperature
- 1/4 cup sugar
- 1 tbsp instant yeast – It HAS to be instant or rapid rise yeast! Dry active yeast will not rise fast enough to work for this recipe.
Cinnamon Sugar Mixture
- 3/4 cup sugar
- 1 tbsp cinnamon
Butter and Brown Sugar Glaze
- 1 cup brown sugar
- 1/2 cup butter (1 stick)
How to Make Sourdough Pull Apart Monkey Bread
Making the Monkey Bread Dough
1. Preheat oven to 350°F. Add the milk to a small pot. Over low to medium heat, heat it up until it is warm, but not hot.
2. In a stand mixer bowl add all the dough ingredients. Using the dough hook attachment mix on low speed for 1 minute. Then mix on medium speed for 3 – 5 minutes or until the dough comes together. It should be pulled away from the sides of the bowl and form a soft smooth dough.
3. Turn the dough out onto a marble pastry board or any work surface. I like using a marble pastry board it prevents sticking without having to use flour. You want to avoid flouring your work surface so the dough will remain sticky so the cinnamon sugar coating will stick to it. Using a rolling pin roll out the dough into a rectangle until the dough is about 1/4 inch thick. Using a pizza cutter or knife cut the dough into 1×1 inch squares.
Making the Cinnamon Sugar Mixture
1. In a gallon size ziplock bag add the sugar and cinnamon and shake until it is combined. Put the cut 1×1 inch cubes of dough into the ziplock bag 10 – 15 pieces at a time and shake until each piece is coated.
2. Place each of the dough balls in a well greased bundt pan. Continue the process until all dough pieces are coated and placed in the bundt pan.
Making the Butter and Brown Sugar Glaze
1. In a small sauce pan or pot add the brown suagr and butter. Over low heat all the butter and sugar mixture to melt. Stir with a whisk occassionally to prevent burning or sticking.
2. Pour the melted butter and brown sugar glaze over the cinnamon sugar coated dough pieces.
3. Place in a 350°F preheated oven and bake for 40 minutes or until the top is golden brown. Allow the monkey bread to cool for 10 minutes before inverting onto a large plate or cake stand.
How to Store Sourdough Discard Monkey Bread
The monkey bread should be stored in an airtight container or covered. If stored at room temperature it will last 2 – 3 days. If stored in the refrigerator it will last 4 – 5 days.
FAQ’s
Can I use sourdough discard to make monkey bread?
Yes, since we are using yeast in this recipe you can use sourdough discard since were not relying on the starter to rise the dough.
Can I use active sourdough starter to make monkey bread?
Yes, you can use either active sourdough starter or sourdough discard in this recipe since the yeast is making the dough rise and not the starter.
If you try this recipe share a picture on Instagram and tag me, I love seeing what you create. You can leave a star rating or a written review below. This helps me know what recipes you like and if I need to make any alterations. I love hearing your feedback!
In conclusion, savory sourdough monkey bread is a delicious and creative way to use up excess sourdough starter while creating a mouthwatering treat that everyone will love. With its fluffy, pull-apart texture and tangy flavor, this unique twist on traditional easy cinnamon pull apart bread it is sure to become a new favorite in your kitchen. Whether enjoyed as a special weekend breakfast or a sweet treat for dessert, this recipe is guaranteed to impress your family and friends. So don’t let that sourdough discard go to waste – use sourdough discard recipes and give sourdough discard monkey bread a try.
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Equipment
- Stand mixer
- Bundt pan
- Measuring cup
- Measuring spoons
- Small sauce pan or pot
- Rolling Pin
- Marble pastry board (optional)
- Pizza cutter or knife
- Gallon ziplock bag
- Whisk
Ingredients
Dough
- 4 cups all purpose flour
- 1½ tsp salt
- ½ cup sourdough starter – active sourdough starter or you can use discard.
- 1 cup milk – warm
- ⅓ cup water – warm
- 1 stick unsalted butter – room temperature
- ¼ cup granulated sugar – I prefer using cane sugar.
- 1 tbsp instant yeast – It HAS to be instant or rapid rise yeast! Dry active yeast will not rise fast enough to work for this recipe.
Cinnamon Sugar Mixture
- ¾ cup granulated sugar – I prefer using cane sugar.
- 1 tbsp cinnamon
Butter and Brown Sugar Glaze
- 1 cup brown sugar
- ½ cup butter (1 stick)
Instructions
Making the Monkey Bread Dough
- Preheat oven to 350°F. Add the milk to a small pot. Over low to medium heat, heat it up until it is warm, but not hot.
- In a stand mixer bowl add all the dough ingredients. Using the dough hook attachment mix on low speed for 1 minute. Then mix on medium speed for 3 – 5 minutes or until the dough comes together. It should be pulled away from the sides of the bowl and form a soft smooth dough.
- Turn the dough out onto a marble pastry board or any work surface. I like using a marble pastry board it prevents sticking without having to use flour. You want to avoid flouring your work surface so the dough will remain sticky so the cinnamon sugar coating will stick to it. Using a rolling pin roll out the dough into a rectangle until the dough is about 1/4 inch thick. Using a pizza cutter or knife cut the dough into 1×1 inch squares.
Making the Cinnamon Sugar Mixture
- In a gallon size ziplock bag add the sugar and cinnamon and shake until it is combined. Put the cut 1×1 inch cubes of dough into the ziplock bag 10 – 15 pieces at a time and shake until each piece is coated.
- Place each of the dough balls in a well greased bundt pan. Continue the process until all dough pieces are coated and placed in the bundt pan.
Making the Butter Brown Sugar Glaze
- In a small sauce pan or pot add the brown suagr and butter. Over low heat all the butter and sugar mixture to melt. Stir with a whisk occassionally to prevent burning or sticking.
- Pour the melted butter and brown sugar glaze over the cinnamon sugar coated dough pieces.
- Place in a 350°F preheated oven and bake for 40 minutes or until the top is golden brown. Allow the monkey bread to cool for 10 minutes before inverting onto a large plate or cake stand.
