This fun Sourdough Discard Monkey Bread is a sweet treat made with bits of dough coated in cinnamon and sugar. It’s so easy to pull apart and share!
Baking with leftover sourdough is a great way to avoid waste. Plus, your kitchen will smell amazing while it’s baking—who can resist that warm, sweet aroma? 😍
I love serving this monkey bread warm, straight from the oven. It’s perfect for breakfast or a cozy afternoon snack. Just don’t forget the napkins—things can get a little sticky! 😉
Key Ingredients & Substitutions
Sourdough Discard: This is the heart of the recipe! You can use any type of sourdough starter. If you don’t have discard, you can also use a small amount of fresh starter mixed with a bit more flour to maintain the balance.
Whole Milk: Warm milk helps activate the yeast. If you’re out of milk, you can use almond milk or soy milk, but make sure they’re also warm. Just avoid using cold milk, as it can slow down the yeast activity.
Granulated Sugar: This adds sweetness to the dough and helps with browning. If you want a lower sugar option, you can substitute part of it with honey or maple syrup, but adjust the liquid amount accordingly.
Butter: Unsalted butter gives the best flavor. For a dairy-free option, you can use coconut oil or vegan butter, keeping the amount the same.
Pecans: These are optional, but they add a nice crunch in the caramel sauce. If you prefer, you can substitute walnuts or leave them out entirely if there are nut allergies.
How Do I Knead Dough Properly?
Kneading is essential for developing gluten, which gives your monkey bread structure. Here’s how to do it right:
- Start with floured hands and surface. Place your dough on it.
- Push the dough away from you with your palms.
- Fold it back over itself, give it a quarter turn, and repeat.
- Knead for about 8-10 minutes until it’s smooth and elastic—feel the dough; it should bounce back when pressed.
If it’s too sticky, sprinkle a little more flour as needed, but don’t go overboard; too much flour can make it tough.
Why is the Second Rise Important?
The second rise allows the dough to become fluffy and airy, which is crucial for the pull-apart texture that monkey bread is known for. Here’s how to ensure a great rise:
- Cover the pan loosely with a towel or plastic wrap. This keeps the dough warm and moist.
- Let it rise in a warm place—like an oven that’s turned off with the light on.
If you don’t let it rise enough, the results might be dense and tough, which is not what you want for a delightful monkey bread!
Enjoy making this delightful Sourdough Discard Monkey Bread and feel free to personalize it to suit your taste! Happy baking! 🍞✨
Sourdough Discard Monkey Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed/stiff or 100% hydration are fine)
- 1 cup whole milk, warm
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (may need a bit more for kneading)
- 2 teaspoons instant yeast
- 1 teaspoon salt
For the Cinnamon Sugar Coating:
- 3/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, melted
For the Caramel Pecan Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or heavy cream)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take you about 2.5 to 3 hours in total. This includes approximately 15 to 20 minutes for preparation, 1 to 1.5 hours for the first rise, about 30-45 minutes for the second rise, and then 30-35 minutes for baking. It’s definitely worth the wait for this delicious treat!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, combine the sourdough discard, warm milk, sugar, melted butter, egg, and vanilla extract. Stir well to combine everything.
2. Mix Dry Ingredients:
In another bowl, whisk together the flour, instant yeast, and salt. Gradually mix these dry ingredients into the wet mixture, stirring until a soft dough forms.
3. Knead the Dough:
Transfer the dough to a floured surface and knead for about 8-10 minutes until you achieve a smooth and elastic consistency. If the dough feels sticky, sprinkle a bit more flour as needed.
4. First Rise:
Place the dough in an oiled bowl, cover it with a clean towel or plastic wrap, and let it sit in a warm spot for about 1 to 1.5 hours or until it has doubled in size.
5. Prepare the Cinnamon Sugar Coating:
In a medium bowl, mix together the granulated sugar and cinnamon. Set this aside and melt the butter in a separate small bowl.
6. Make the Caramel Pecan Sauce:
In a saucepan over medium heat, melt the butter with the brown sugar while stirring constantly until it becomes bubbly and smooth. Carefully stir in the heavy cream and vanilla, cooking for another minute. Remove from the heat and incorporate the pecans if you’re using them.
7. Shape the Monkey Bread:
Once the dough has risen, punch it down and roll it out on a floured surface to create a rectangle that measures about 12×16 inches.
8. Cut and Coat the Dough:
Cut the dough into 1-inch pieces. First, dip each piece in the melted butter, then roll it in the cinnamon sugar mixture to coat thoroughly.
9. Prepare the Bundt Pan:
Generously grease a bundt pan and arrange the coated dough pieces inside, layering them to form a mound.
10. Pour the Caramel Sauce:
Evenly pour the caramel pecan sauce over the dough pieces in the bundt pan.
11. Second Rise:
Cover the bundt pan loosely and let the dough rise again for 30-45 minutes until puffed up nicely.
12. Preheat and Bake:
Preheat the oven to 350°F (175°C). Bake the monkey bread for 30-35 minutes or until it’s golden brown and bubbly.
13. Cool:
Once baked, remove the pan from the oven and let it cool for about 10 minutes. Use a knife to run around the edges, then carefully invert the monkey bread onto a serving plate.
14. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm monkey bread.
15. Serve and Enjoy:
Serve your warm monkey bread and enjoy tearing off pieces of this gooey, cinnamon-sweet treat!
This Sourdough Discard Monkey Bread is sure to be a hit with family and friends. Happy baking!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter! If you do, just make sure to adjust the amount slightly by reducing the liquid in the recipe to maintain the right dough consistency.
What Can I Substitute for Pecans?
If you don’t have pecans or prefer not to use nuts, you can simply leave them out. Alternatively, you can substitute with walnuts, almonds, or even raisins for a different texture and flavor.
How Do I Store Leftover Monkey Bread?
Store leftover monkey bread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week, but it may lose some of its freshness. To reheat, simply warm it in the microwave or oven.
Can I Make This Recipe Vegan?
Absolutely! To make this monkey bread vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use plant-based milk, and replace the butter with coconut oil or vegan butter. Just ensure your sugar is also vegan!
