Sourdough Discard Monkey Bread (Quick & Easy Recipe)
Skip the waste and bake something delicious with this sweet and sticky sourdough discard monkey bread! With a gooey cinnamon-sugar glaze and soft, pull-apart dough, this easy recipe is the perfect way to use up extra sourdough starter, no long fermentation required. It’s a cozy, crowd-pleasing treat made with simple pantry staples and ready in under an hour.
This post may contain affiliate links. Please read our disclosure policy.
Why You’ll Love This Recipe
- Made with sourdough discard – No need to waste that extra starter!
- Quick & easy – No fermentation or proofing time needed.
- Gooey & soft – Classic monkey bread texture with a subtle sourdough twist.
- Perfect for any occasion – Make it for weekend breakfast, brunch, or even dessert.
- Kid-approved & freezer-friendly – Sweet, sticky, and totally irresistible.
What is Sourdough Discard?
Sourdough discard is the leftover portion of starter that’s removed during feeding. While it’s not active enough to make bread rise on its own, it still adds flavor and can be used in all kinds of quick recipes, like this sweet and fluffy monkey bread! Using discard helps reduce food waste and adds a subtle tang to your bakes.
Equipment You’ll Need
- Stand mixer
- Whisk
- Stand mixer (or large mixing bowl)
- Bundt pan (or loaf/9×13 pan)
- Small saucepan
- Measuring cups & spoons
- Gallon-size ziplock bag
- Pizza cutter or sharp knife
- Rolling pin (optional)
Ingredients
For the Dough:
- 2 tsp instant yeast (must be instant or rapid-rise)
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup sourdough discard (or active starter)
- ½ cup warm milk
- 2 tbsp warm water
- 4 tbsp unsalted butter, room temperature
- 2 tbsp sugar
Cinnamon Sugar Coating:
- ½ cup sugar
- 1 tbsp cinnamon
Brown Sugar Glaze:
- ½ cup brown sugar
- 6 tbsp butter
How to Make Sourdough Pull Apart Monkey Bread
1. Make the Dough:
Preheat oven to 350°F.
- Warm the milk in a small saucepan until just warm (not hot).
- In a stand mixer, add all dough ingredients. Mix on low for 1 minute, then medium speed for 3–5 minutes or until a smooth dough forms.
- Turn the dough onto a non-floured surface (like a marble board) and roll into a rectangle, about ¼ inch thick.
- Cut into 1×1-inch squares using a pizza cutter.
Coat with Cinnamon Sugar:
- In a large ziplock bag, mix the sugar and cinnamon.
- Add dough pieces in batches (10–15 at a time), shake to coat, and layer into a greased Bundt pan.
Make the Glaze & Bake:
- In a small saucepan, melt butter and brown sugar over low heat, whisking occasionally.
- Pour the glaze evenly over the dough pieces in the Bundt pan.
- Bake at 350°F for 40 minutes, or until golden brown.
- Cool for 10 minutes, then invert onto a serving plate.
Storage Tips
- Room temp: Store in an airtight container for up to 2–3 days.
- Fridge: Keeps well for 4–5 days. Reheat gently before serving.
- Freezer: Wrap tightly in foil and freeze up to 2 months. Thaw and warm in the oven to revive the gooey texture.
FAQ’s
Can I make this monkey bread without a Bundt pan?
Definitely. A loaf pan or 9×13 baking dish works just fine, just keep in mind that bake time might vary a little depending on the shape and depth of your dish. Check for golden brown color and a firm set.
Can I prep this sourdough discard monkey bread the night before?
Yes! You can assemble the dough pieces and store the unbaked monkey bread in the fridge overnight. Let it sit at room temperature for about 30 minutes before baking the next morning.
Can I freeze monkey bread made with sourdough discard?
Absolutely. Once baked and cooled, wrap it tightly in foil and freeze for up to 2 months. Warm it in the oven to restore that gooey, fresh-baked texture.
Can I use sourdough discard in monkey bread without waiting for it to rise?
Yes! This recipe uses instant yeast, so the discard is just there for flavor, no fermentation or rising time needed. It’s a quick, one-hour recipe that still gives you that soft, fluffy texture.
What’s the difference between active sourdough starter and discard in this recipe?
Both will work in this monkey bread. Discard adds tang and reduces waste, while active starter may give a slightly lighter texture, but the instant yeast does all the rising, so use whatever you have on hand.
Troubleshooting & Tips for the Best Sourdough Discard Monkey Bread
Tips for Success
- Use instant yeast only – This recipe was designed for quick rising, so make sure you’re using instant or rapid rise yeast. Active dry yeast won’t rise fast enough.
- Don’t overheat the milk – If it’s too hot, it can kill the yeast. Aim for warm to the touch — about 100–110°F.
- Roll the dough evenly – Try to keep your dough pieces roughly the same size (about 1×1 inch) so they bake uniformly and don’t end up doughy in the center.
- Use fresh discard – Discard from the last 1–3 days has the best flavor. Old discard can be overly sour and affect the final taste.
- Grease your Bundt pan well – This bread is sticky and gooey by nature. A thorough greasing (or even a butter + sugar coating) helps ensure it releases cleanly.
Troubleshooting Common Issues
My monkey bread didn’t rise — what went wrong?
- Check that you used instant yeast, not active dry.
- Make sure your yeast isn’t expired.
- Avoid hot liquid — if the milk is too warm, it can kill the yeast.
- Did you knead the dough long enough? Proper kneading develops the structure needed to rise.
The center is underbaked but the outside is brown.
- Your oven may run hot. Try lowering the temp to 325°F and baking for a few extra minutes.
- Cover loosely with foil halfway through baking to prevent over-browning while the inside finishes.
- Let the bread rest in the pan for 10 minutes after baking — it keeps cooking slightly as it sits.
The bread stuck to the pan — help!
- Be generous when greasing the Bundt pan, especially in the grooves.
- Try butter + a dusting of sugar for an extra layer of nonstick protection (and a nice crunch!).
- If it still sticks, let it cool longer and then gently run a thin knife around the edges before flipping.
More Easy Sourdough Recipes to Try
If you love baking with sourdough discard or want to explore more creative ways to use your starter, here are a few of my favorite recipes to keep the sourdough inspiration going:
- Triple Chocolate Sourdough Bread – A rich, fudgy twist on traditional sourdough that chocolate lovers will swoon over.
- Sourdough Discard Blackberry Cobbler – Tart blackberries meet a buttery, tender topping made with sourdough discard that is perfect for summer!
- Sourdough Discard Oatmeal Cookies – Soft, chewy, and full of cozy flavor, these cookies are a great way to use discard without any waste.
Looking for more ways to use your sourdough discard? Check out this collection of Sourdough Discard Recipes by King Arthur Baking for inspiration.
Don’t toss that starter, turn it into something delicious! This gooey, golden sourdough discard monkey bread is the perfect mix of from-scratch baking and practical waste-free cooking. Whether it’s for a lazy weekend morning or a holiday brunch table, you’ll love how simple and satisfying this recipe is.
Shop Post
Save Pin For Later
