This Sourdough Discard Monkey Bread is a fun, sweet treat that uses leftover sourdough starter. It’s fluffy, gooey, and covered in cinnamon sugar—perfect for sharing!
Making this monkey bread is like playing with your food! I love pulling apart those soft chunks and getting a taste of the warm, buttery goodness. It’s a real crowd-pleaser! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for a soft and fluffy texture. If you’re looking for alternatives, whole wheat flour can be used, but it may result in a denser bread. I also like to mix in some bread flour for added chewiness!
Sourdough Discard: This is the star ingredient! It adds flavor and moisture. If you don’t have any, plain yogurt or buttermilk can work in a pinch, but the taste will differ. Just keep the amount similar to maintain texture.
Brown Sugar: Packed brown sugar brings deep sweetness and moisture. Feel free to substitute with granulated sugar or coconut sugar, though the depth of flavor will slightly change. I often use light brown sugar for a sweeter and more caramel-like flavor!
Butter: Using unsalted butter gives you control over the salt content. If you need a dairy-free option, coconut oil or vegan butter can work well here, maintaining that rich consistency.
How Do You Get the Dough to Rise Properly?
The resting period after mixing the dough is important. This allows the gluten to relax and gives your monkey bread a better rise. Here’s how to make sure your dough is perfect:
- Cover the bowl with a clean towel to keep moisture in while resting for 30 minutes. This helps the flour absorb the liquid well.
- Make sure your warm milk isn’t too hot when added; it should be just warm to the touch to avoid killing the yeast in the sourdough.
- Don’t overwork the dough when mixing. Just combine until it holds together, which keeps it soft and fluffy.
How to Make Sourdough Discard Monkey Bread
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour
- 1 cup sourdough discard (unfed)
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup whole milk (warm)
- 1 large egg
- 1/4 cup unsalted butter (melted, plus extra for greasing)
For the Coating:
- 1 cup brown sugar (packed)
- 2 tbsp ground cinnamon
- 1/2 cup unsalted butter (melted, for coating dough pieces)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, plus 30 minutes of resting time for the dough, and 35-40 minutes of baking time. You may also want to allow about 10-15 minutes for cooling before serving. All in all, you’re looking at about 1 hour and 30 minutes before you can enjoy your delicious monkey bread!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by whisking together the all-purpose flour, sugar, salt, baking powder, and baking soda in a large bowl. In a separate bowl, mix together the sourdough discard, warm milk, egg, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and mix gently until everything is just combined to form a soft dough. Cover the bowl with a clean towel and let the dough rest for about 30 minutes. This resting time helps it to rise a bit.
2. Prepare the Coating Mixture:
While your dough is resting, grab a small bowl and mix together the packed brown sugar and ground cinnamon. In another bowl, melt the 1/2 cup of butter that you’ll use for coating the dough pieces.
3. Form the Dough Balls:
After the dough has rested, grease your hands with a bit of butter to prevent sticking. Tear off small pieces of dough, about 1 to 1.5 inches in size, and roll each piece into a ball. Dip each ball into the melted butter, then roll it in the cinnamon-sugar mixture until completely coated. This will give your monkey bread a delicious, sweet crust!
4. Assemble the Monkey Bread:
Preheat your oven to 350°F (175°C). Generously grease a bundt pan with butter to prevent sticking. Layer the coated dough balls in the bundt pan evenly, stacking them up as you go for a beautiful presentation.
5. Bake:
Place the bundt pan in the preheated oven and bake for 35 to 40 minutes, or until the monkey bread is golden brown and cooked through. Once done, remove it from the oven and let it cool in the pan for about 10-15 minutes.
6. Make the Glaze:
While the monkey bread is cooling, prepare the glaze. In a small bowl, mix the powdered sugar with milk or cream and the optional vanilla extract until the mixture is smooth and pourable.
7. Finish and Serve:
Once cooled slightly, carefully remove the monkey bread from the pan and place it onto a serving plate. Drizzle the glaze generously over the warm monkey bread, and it’s ready to be pulled apart and enjoyed! Serve warm as a delightful breakfast treat or a sweet dessert!
This sourdough discard monkey bread is a fun and delicious way to use up your sourdough starter, creating a tender, tangy bread that is perfect for sharing. Enjoy!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter in this recipe! Just remember to adjust the hydration slightly since active starters can contain more moisture. You might need to reduce the warm milk by a tablespoon or so.
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar, granulated sugar will work as a substitute, but it won’t provide the same depth of flavor. To mimic brown sugar’s moisture and flavor, you can also mix granulated sugar with a bit of molasses (1 tablespoon per cup of sugar) or use coconut sugar.
How Should I Store Leftovers?
Store any leftover monkey bread in an airtight container at room temperature for up to 2-3 days. To keep it fresh, you can also wrap it in plastic wrap before placing it in a container. Reheat in the oven at 350°F for a few minutes to bring back its warmth and gooey texture.
Can I Freeze the Monkey Bread?
Absolutely! Allow the monkey bread to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It will keep for up to 3 months. Thaw in the fridge overnight, then warm in the oven before serving to restore its fluffy texture.
