This fun Sourdough Discard Monkey Bread is a sweet treat made using leftover sourdough starter. It’s soft, chewy, and coated in cinnamon sugar—who can resist that?
Making it is a breeze! Just roll the dough into balls, cover them in yummy cinnamon sugar, and bake. You’ll love pulling apart those gooey bites—just make sure to share… maybe! 😉
Key Ingredients & Substitutions
Sourdough Discard: This recipe is a fantastic way to use up any extra sourdough starter you have. If you don’t have discard, you can use a cup of unfed starter. Just ensure it’s not too sour, or it might affect the flavor.
Butter: I recommend unsalted butter for better control over seasoning. If you’re looking for a dairy-free option, you can use coconut oil or dairy-free margarine, which will still add that needed richness.
Milk: Warm milk helps activate the yeast. You can substitute it with almond milk or any other milk you prefer. Just heat it to about 110°F before mixing.
Pecans: They add a lovely crunch and flavor. If you prefer, you can skip them or substitute with walnuts or pecans. If nut-free is needed, just leave them out completely!
How Do I Knead the Dough Properly?
Kneading is essential for developing gluten in your dough, which gives it structure and a nice chewy texture. Here’s how to do it right:
- Start with a floured surface and place your dough in the center.
- Pushing the dough away from you with the heel of one hand, fold it back over with the other hand.
- Turn the dough a quarter turn and repeat the process.
- Knead for about 6-8 minutes, until the dough is smooth and elastic. If it’s too sticky, sprinkle a little extra flour, but don’t overdo it!
Remember, the key is to be gentle but firm! Getting this step right will make your monkey bread soft and irresistibly fluffy.
What’s the Best Way to Form the Dough Balls?
After the dough has risen, it’s time to cut and form those delightful dough balls:
- Roll out the dough to about 1/2-inch thick on a floured surface. You want it to be even, so all pieces bake nicely.
- Cut the dough into small squares (1 to 1 1/2 inches each).
- When rolling, coat each piece in melted butter and then roll them in the cinnamon-sugar mixture. Make sure they’re well coated for that extra flavor!
- Arrange them neatly in the bundt pan to create those lovely layers. You can stack them irregularly for a fun look.
This step adds the signature monkey bread pull-apart effect that everyone loves!
Sourdough Discard Monkey Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 1/4 cup warm milk (about 110°F)
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons instant yeast
- 1/2 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour
For Rolling:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
For the Pecan Topping (Optional):
- 1/2 cup chopped pecans
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful monkey bread takes about 15-20 minutes for preparation, followed by two rises totaling around 2 hours. Baking will take an additional 30-35 minutes. So, in just a little over 3 hours, you’ll end up with delicious, pull-apart monkey bread!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the sourdough discard, warm milk, melted butter, granulated sugar, and egg. Whisk everything together until it’s smooth. Then, sprinkle the instant yeast and salt over the mixture—this will help activate the yeast. Stir gently to mix.
2. Add the Flour:
Gradually add the flour, starting with 2 1/2 cups. Mix until the dough begins to pull away from the sides of the bowl. Don’t hesitate to add a bit more flour if necessary, aiming for a soft and slightly sticky dough consistency.
3. Knead the Dough:
Turn the dough out onto a floured surface and knead for about 6-8 minutes. You’re looking for a smooth and elastic texture. Once good, place it in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours or until it’s doubled in size.
4. Prepare the Cinnamon Sugar:
While the dough is rising, combine 1 cup of granulated sugar and 2 teaspoons of ground cinnamon in a shallow bowl. Set this aside for later—it’s going to add that special sweetness to your monkey bread!
5. Cut the Dough:
After the dough has risen, punch it down gently to release air. Roll it out on a floured surface to about 1/2-inch thickness and cut it into small squares (about 1 to 1 1/2 inches).
6. Coat the Dough Pieces:
Melt the remaining 1/2 cup of butter in a small bowl. Take each piece of dough and first dip it into the melted butter, then into the cinnamon sugar to coat it thoroughly. If you’re using pecans, sprinkle some into the bundt pan before adding the dough pieces for extra crunch and flavor!
7. Assemble in the Bundt Pan:
Layer the coated dough pieces in a greased bundt pan. Remember to spread them evenly so that they rise together. Once all the pieces are in the pan, cover loosely and let them rise again for another 30-45 minutes until puffy.
8. Bake:
Preheat your oven to 350°F (175°C). Bake the monkey bread in the preheated oven for 30-35 minutes or until it is golden brown and cooked through. You can check if it’s done by inserting a toothpick in the middle; it should come out clean.
9. Cool and Glaze:
Once baked, remove it from the oven and let it cool in the pan for 10-15 minutes. Carefully invert it onto a serving plate and let it sit for a minute.
10. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla until it’s smooth and drippy. Drizzle this glaze over the warm monkey bread.
11. Enjoy:
Now it’s time to pull apart the delicious, gooey bites of your Sourdough Discard Monkey Bread! Serve it warm and enjoy this sweet treat for breakfast or dessert!
This recipe creatively transforms your sourdough discard into a deliciously sweet treat that everyone will love. Enjoy every sticky, cinnamon-sugar bite!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter! Just make sure it’s not overly bubbly and that it’s been fed within the last 4-6 hours for the best results. This will enhance the flavor of your monkey bread!
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 where it will last up to a week. Just reheat in the microwave or oven before serving to enjoy its gooey texture again!
What Can I Substitute for Instant Yeast?
If you don’t have instant yeast, you can use active dry yeast instead. Just dissolve the active dry yeast in the warm milk before mixing it into the dough. Let it sit for about 5-10 minutes until it starts to foam, indicating that it’s activated.
Can I Make This Recipe Vegan?
Absolutely! To make this monkey bread vegan, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) and use plant-based butter and milk alternatives. It will still be delicious!
