This Sourdough Discard Apple Pull-Apart Bread is a delightful mix of cinnamon rolls and pull-apart bread, with layers of soft, fluffy dough, sweet cinnamon-sugar, and tender apples. It’s a fantastic way to use up sourdough discard and makes the perfect brunch, snack, or dessert! Topped with a simple vanilla glaze, this loaf is irresistibly gooey and flavorful!

Full Recipe:

Ingredients

For the Dough:

¼ cup non-dairy milk (or regular dairy milk), warmed to 110°F
1 ¼ tsp instant yeast
2 tbsp granulated sugar
1 ¾ cup + 2 tbsp all-purpose flour
200g (about ¾ cup) sourdough discard, unfed & at room temperature
1 egg, lightly beaten (room temperature)
½ tsp kosher salt
2 tbsp unsalted butter, melted

For the Filling:

5 tbsp unsalted butter, softened (divided)
1 small apple, diced
1 tsp lemon juice
½ cup dark brown sugar, packed
2 tsp ground cinnamon
½ tsp ground nutmeg

For the Glaze:

1 cup powdered sugar
1 ½ tbsp non-dairy or regular milk
1 tsp vanilla extract

Directions

Step 1: Prepare the Dough

In a stand mixer with a dough hook (or a large bowl), mix warm milk, yeast, sugar, flour, sourdough discard, egg, and salt.
Slowly add melted butter and mix until a soft, slightly tacky dough forms.
Knead for a few minutes, then place in a greased bowl, cover, and let rise for 60-90 minutes until doubled in size.

Step 2: Prepare the Filling

In a small pan, melt 1 tbsp butter over medium heat.
Add diced apples and cook for 3-4 minutes until softened.
Remove from heat and stir in lemon juice.
In a small bowl, mix brown sugar, cinnamon, and nutmeg.

Step 3: Assemble the Bread

Roll out the dough on a lightly floured surface and divide into 10 equal pieces.
Flatten each into an oval, spread softened butter, sprinkle with cinnamon-sugar, and add apples to one side.
Fold each piece in half (like a taco) and stack them in a greased 9×5-inch loaf pan.
Cover and let rise for 30-45 minutes.

Step 4: Bake the Bread

Preheat oven to 350°F (175°C).
Bake for 15 minutes, then tent with foil and bake for another 20-25 minutes until golden brown.

Step 5: Make the Glaze & Serve

In a bowl, whisk together powdered sugar, vanilla extract, and milk.
Drizzle over the cooled loaf and enjoy!

Nutrients (Per Serving – Approx. 10 Servings)

Calories: 230 kcal
Carbohydrates: 38g
Protein: 4g
Fat: 7g
Sugar: 18g
Sodium: 110mg

Why You’ll Love This Sourdough Discard Apple Pull-Apart Bread

This recipe is perfect for fall (or any time you crave a comforting, sweet treat). Here’s why you’ll love it:

A Creative Way to Use Sourdough Discard – No need to throw away extra sourdough starter! This bread puts it to delicious use.
Soft, Fluffy, and Full of Flavor – The dough has a light, airy texture with a subtle chewiness from the sourdough discard.
Cinnamon-Apple Perfection – Warm cinnamon, brown sugar, nutmeg, and tender apples create a caramelized, spiced filling.
Pull-Apart Fun – The stacked layers make it easy to tear off pieces—no need for slicing!
Topped with a Vanilla Glaze – A drizzle of sweet, simple icing adds the perfect finishing touch.
Great for Brunch, Dessert, or Gifting – Serve it at a holiday gathering, weekend brunch, or wrap it up as a thoughtful homemade gift.

The Key Ingredients That Make This Bread So Good

Every ingredient in this pull-apart bread plays an important role in creating the perfect texture and flavor:

Sourdough Discard – Adds a slight tang and depth of flavor, while also making the bread soft and chewy.
Flour, Yeast, and Milk – The base of the dough, ensuring it’s fluffy and tender.
Brown Sugar & Cinnamon – The classic sweet-spice combination that makes this bread irresistible.
Apples – Provide natural sweetness and texture, while also complementing the sourdough flavor.
Butter – Adds richness to the dough and filling, making every layer buttery and indulgent.
Vanilla Glaze – A simple mix of powdered sugar, milk, and vanilla, drizzled on top for extra sweetness.

How Sourdough Discard Enhances This Recipe

Even though this recipe uses commercial yeast for the main rise, the sourdough discard adds extra complexity and depth of flavor. Here’s why it’s so special:

Adds a Mild Tang – The subtle sour notes from the discard balance out the sweetness, making the flavors more complex.
Enhances Dough Texture – Sourdough improves elasticity and softness, giving the bread a chewy but airy texture.
Reduces Waste – If you bake sourdough often, this is a great way to use discard instead of throwing it away.

How to Get Perfectly Soft and Fluffy Bread

To ensure your pull-apart bread turns out light, fluffy, and delicious, follow these tips:

Use Room Temperature Ingredients – This helps the dough rise evenly and creates a smooth, elastic texture.
Let the Dough Rise Fully – Patience is key! The dough should double in size during the first rise.
Don’t Overfill the Layers – Too much apple filling can make the bread difficult to stack and prevent even baking.
Cover with Foil if Browning Too Fast – If the bread gets too dark before the inside is done, tent it with foil to prevent burning.
Cool Slightly Before Glazing – This prevents the glaze from melting completely into the bread, keeping it visible and slightly set.

How to Customize This Recipe

This recipe is highly adaptable, allowing you to experiment with different flavors and ingredients:

Try Different Apples – Use Honeycrisp, Granny Smith, or Fuji for different levels of sweetness and tartness.
Add Nuts – Mix in chopped pecans or walnuts for an extra crunch.
Make It Extra Gooey – Drizzle with caramel sauce instead of vanilla glaze for a decadent twist.
Swap the Spices – Add cardamom, cloves, or allspice for a unique spice blend.
Use a Cream Cheese Frosting – Instead of vanilla glaze, spread on a tangy cream cheese icing for a richer finish.

Best Ways to Serve Sourdough Discard Apple Pull-Apart Bread

This bread is delicious on its own, but you can take it to the next level with these serving ideas:

With Coffee or Tea – A warm slice pairs beautifully with coffee, chai, or a spiced latte.
As a Brunch Centerpiece – Serve it alongside eggs, bacon, and fresh fruit for a complete breakfast spread.
With Ice Cream – Warm up a slice and serve with a scoop of vanilla or cinnamon ice cream for dessert.
As a Holiday Treat – A perfect addition to Thanksgiving or Christmas morning.

How to Store & Reheat Leftovers

This pull-apart bread stays fresh for a few days, and it’s easy to reheat for that just-baked taste:

At Room Temperature – Store in an airtight container for up to 2 days.
In the Refrigerator – Keeps well for up to 5 days, but let it come to room temperature before serving.
In the Freezer – Wrap tightly and freeze for up to 2 months. Reheat before eating.
Reheating Instructions:
- Oven – Warm at 300°F for 10 minutes to restore texture.
- Microwave – Heat in 10-15 second intervals for a quick option.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?
Yes! If using active starter, reduce the yeast by half and increase the rise time.

What if I don’t have a stand mixer?
You can mix and knead the dough by hand, but it will take about 10 minutes of kneading.

Can I make this recipe dairy-free?
Yes! Use non-dairy milk and dairy-free butter alternatives.

Do I have to use a loaf pan?
No! You can stack the dough layers in a round cake pan for a different shape.

Can I make this ahead of time?
Absolutely! Prepare the dough the night before, let it rise in the fridge overnight, then assemble and bake in the morning.

Conclusion

This Sourdough Discard Apple Pull-Apart Bread is a fun, creative, and delicious way to use up sourdough discard while making a warm, spiced, and comforting treat. With its soft, fluffy layers, gooey apple-cinnamon filling, and sweet vanilla glaze, it’s perfect for breakfast, dessert, or sharing with loved ones.

Whether you enjoy it freshly baked, warmed up the next day, or as part of a festive holiday spread, this bread is guaranteed to impress. Give it a try, and experience the magic of sourdough discard in a whole new way!

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