This fun Sourdough Discard Monkey Bread is a tasty treat that’s perfect for sharing! Made with gooey dough and a sprinkle of cinnamon, it brings a sweet twist to your day.
I love how easy it is to pull apart and munch on while enjoying a cozy movie night. Plus, it’s a fantastic way to use leftover sourdough starter—win-win!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It gives flavor and helps the bread rise. If you don’t have discard, you can use a egg substitute or simply add an extra 1/2 cup of water to the dough to keep moisture.
All-Purpose Flour: This gives the bread structure. If you need a gluten-free option, try a 1:1 gluten-free baking mix. It may change the texture slightly, but it’s still tasty!
Active Dry Yeast: Yeast is essential for the dough to rise. If you’re out of active dry yeast, you can use instant yeast, simply use it in the same amount. Just skip the frothing step, as it doesn’t need to activate separately.
Cinnamon: This provides the classic flavor of monkey bread. If you’re not a fan, you could try nutmeg or pumpkin spice for a different kick. Just keep it to a smaller amount so it doesn’t overwhelm.
Butter: Unsalted butter is my go-to for this recipe. If you need a dairy-free option, you can use coconut oil or a dairy-free butter alternative.
How Do I Ensure My Dough Rises Perfectly?
The key to a good rise is warmth and patience. After mixing your dough, place it in a warm spot to rise. If your kitchen is cool, you can turn the oven on low for a few minutes then turn it off and place the dough inside to rise.
- Mix the yeast with warm milk (around 110°F) to wake it up. It should get frothy!
- Let the dough rise until it doubles in size. This should take 1 to 1.5 hours. The warm environment helps the yeast work its magic.
- After you shape your dough pieces, a second rise for about 30 minutes is important to achieve a fluffy bread, so don’t skip it!
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
- ½ tsp salt
- 2 tsp active dry yeast
- ⅓ cup warm milk (about 110°F / 43°C)
- 2 tbsp unsalted butter, melted
- 1 large egg
For The Coating:
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 6 tbsp unsalted butter, melted
For The Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- ½ tsp vanilla extract (optional)
How Much Time Will You Need?
This recipe will take about 2 hours in total. You’ll need around 15 minutes for prep and assembling, and then about 1.5 hours for the dough to rise. After that, baking takes about 30-35 minutes. Just some patience, and then you’ll have a delicious treat!
Step-by-Step Instructions:
1. Prepare the Dough:
In a mixing bowl, start by dissolving the active dry yeast in the warm milk, adding 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy. This is a good sign that your yeast is active and ready to work!
2. Mix the Ingredients:
Add the sourdough discard, melted butter, egg, flour, the remaining sugar, and salt to the yeast mixture. Stir everything together or knead it until you have a smooth, elastic dough. This should take about 7-10 minutes if you’re doing it by hand or using a stand mixer with a dough hook.
3. Let the Dough Rise:
Place your dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until it doubles in size. This will take about 1 to 1.5 hours. Keep an eye on it!
4. Prepare the Coating:
While the dough is rising, mix the granulated sugar and cinnamon together in a shallow bowl. This will be the delicious coating for your monkey bread!
5. Preheat the Oven:
Go ahead and preheat your oven to 350°F (175°C). Also, grease a bundt pan or a monkey bread pan well to prevent sticking later on.
6. Shape the Dough:**
Once the dough has risen, gently punch it down to release any air bubbles. Tear it into small, bite-sized pieces, around 1 to 1.5 inches each.
7. Coat the Dough Pieces:
Dip each piece into the melted butter, making sure it’s well-coated, then toss it in the cinnamon-sugar mixture until fully coated. Yum!
8. Assemble in the Pan:
Arrange the coated pieces in layers inside your greased bundt pan, pressing them lightly as you fill it. Try to fit them snugly for a fluffy result!
9. Second Rise:
Cover the pan loosely with a kitchen towel and let it rise again for about 30 minutes until it looks puffed and full.
10. Bake the Monkey Bread:
Place the pan in your preheated oven and bake for 30-35 minutes, or until the top is golden brown. If you notice it browning too quickly, tent it with foil to prevent burning.
11. Make the Glaze:
While your monkey bread is baking, whisk together the powdered sugar, milk (or cream), and vanilla (if using) until smooth and pourable. Set it aside until you’re ready!
12. Cool and Invert:
Once baked, remove the monkey bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully invert it onto a serving plate.
13. Drizzle and Serve:
Finally, drizzle the glaze over the warm monkey bread and enjoy pulling apart those sweet, cinnamon-scented pieces!
Enjoy your sweet creation of sourdough discard monkey bread! It’s perfect as a snack or dessert!
Can I Use Other Types of Flour?
Yes! You can substitute all-purpose flour with bread flour for a chewier texture. If you’re looking for a gluten-free option, try a 1:1 gluten-free baking mix, but keep in mind the texture may vary slightly.
Can I Prepare This Recipe in Advance?
Absolutely! You can make the dough the night before and let it rise in the fridge overnight. Just remember to let it come to room temperature before continuing with the coating and baking steps.
What Should I Do If My Dough Isn’t Rising?
Ensure your yeast is fresh and active. If your kitchen is cold, try placing the dough in a warmer area or in a turned-off oven with the light on. You can also place a bowl of hot water in the oven to create a warm environment for the dough’s second rise.
How to Store Leftovers?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. If you need to keep it longer, you can wrap it well and freeze it for up to a month. Reheat in the oven at 350°F (175°C) for about 10 minutes before serving.
