This Sourdough Discard Monkey Bread is a fun and tasty treat! It uses leftover sourdough starter to create soft, pull-apart pieces coated in cinnamon and sugar.
You get the best of both worlds: the joy of baking and the deliciousness of monkey bread. I like to serve it warm with a drizzle of icing on top—yummy! 😋
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! It’s great to use leftover starter that hasn’t been fed for this recipe. If you’re out, you can substitute with plain yogurt or buttermilk, but you’ll miss that sourdough flavor.
Granulated Sugar: While regular sugar works well, you can use coconut sugar for a different taste. It’s less sweet but has a nice caramel flavor.
Unsalted Butter: I prefer unsalted butter because it lets me control the saltiness of the recipe. If you don’t have it, salted butter can work; just omit any extra salt in the recipe.
Pecans or Walnuts: These add a lovely crunch! If you want it nut-free, feel free to skip them or use pumpkin seeds for some different flavor and texture.
How Can You Get the Best Texture for Your Monkey Bread?
The key to achieving a soft, fluffy monkey bread is taking proper care when mixing and handling the dough. Here are some tips:
- When mixing the dough, don’t overwork it! Stop as soon as it comes together to keep it soft.
- Letting the dough rest allows the flour to fully hydrate, resulting in a better texture.
- Be gentle when tearing the dough into pieces—this helps preserve the air bubbles that create softness.
- Don’t compact the dough too tightly in the pan; it needs room to rise and expand while baking.
Following these steps will help you make a delicious and light monkey bread perfect for sharing!
Sourdough Discard Monkey Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter discard (unfed)
- 1/4 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted (for coating)
- 1/2 cup chopped pecans or walnuts (optional)
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Time Estimate
This recipe will take you about 15 minutes of prep time, plus 30–35 minutes of baking time. Don’t forget to let the dough rest for about 30 minutes to 1 hour! In total, you should expect about 1 hour and 15 minutes before you can enjoy this delightful treat.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough starter discard, warm milk, granulated sugar, melted butter, and egg. Whisk until the mixture is smooth and well blended.
2. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until a soft dough forms. If the dough feels too sticky, you can add a little more flour, one tablespoon at a time, until it feels manageable.
3. Let the Dough Rest:
Cover the bowl with a clean towel and let the dough rest at room temperature for 30 minutes to 1 hour. This step helps the flour to fully absorb the moisture and makes for a better texture.
4. Preheat the Oven:
While your dough is resting, preheat your oven to 350°F (175°C). Don’t forget to grease a bundt pan or a tube pan generously with butter so that the monkey bread doesn’t stick.
5. Prepare Cinnamon Sugar:
In a small bowl, mix together the brown sugar and ground cinnamon. This will be used to coat the pieces of dough for that delicious flavor.
6. Melt Butter:
Melt the remaining 1/4 cup of butter in a separate bowl and set it aside. If you’re using nuts, have them ready to go in a separate bowl too.
7. Shape the Dough:
Tear the dough into small bite-sized pieces, about 1 to 1.5 inches. Dip each piece into the melted butter, then roll it in the cinnamon-sugar mixture. If you’re using nuts, feel free to toss in some coated dough pieces with the nuts for a delightful crunch!
8. Layer in the Pan:
Evenly layer the coated dough pieces into the prepared bundt pan. Gently press down the layers but don’t compact them too much, as they’ll need room to rise.
9. Bake the Monkey Bread:
Place the bundt pan in your preheated oven and bake for 30–35 minutes, or until the monkey bread is golden brown. A toothpick inserted in the middle should come out clean.
10. Cool and Invert:
Once baked, allow the monkey bread to cool in the pan for about 10 minutes. Then, invert it onto a serving plate to let it release from the pan.
11. Prepare the Glaze:
If you’d like to add a sweet glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle this glaze over the warm monkey bread just before serving for an extra delicious touch.
12. Serve and Enjoy:
Now, the best part! Pull apart the delicious pieces of monkey bread and enjoy it warm, perhaps with a cup of coffee or tea. Yum!
This Sourdough Discard Monkey Bread is a fabulous way to use your sourdough starter, transforming it into a sweet, gooey treat that everyone will love!
Can I Use Active Sourdough Starter Instead of Discard?
Absolutely! If you have active, fed sourdough starter, you can use it instead of discard. Just keep in mind that your dough may rise a bit more, so you’ll need to adjust the resting time accordingly.
Can I Make This Recipe Vegan?
Yes! To make this monkey bread vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk and vegan butter instead.
How Should I Store Leftover Monkey Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just ensure it’s tightly wrapped to prevent freezer burn!
Can I Prepare the Dough in Advance?
Yes, you can prepare the dough up to step 3 and refrigerate it instead of letting it rest at room temperature. Allow it to come to room temperature before proceeding with the recipe, which will take about 30-60 minutes.
