Ever notice how the smell of warm cinnamon and baked apples can stop you in your tracks? That’s what this Sourdough Discard Apple Bread does—fills your whole house with cozy. Lately, this pull apart bread has been everywhere—Pinterest boards, TikTok reels, probably your cousin’s brunch table. It uses up leftover sourdough discard, comes together fast, and bakes up buttery, golden, and full of sweet apple pockets. It’s one of those recipes you make once… then crave again the next day.
It’s a cozy sourdough discard bread that warms the soul. Just apples, soft dough, butter, magic. Stuff you already got—bonus if your apples are just a little past their prime. Like Mom’s apple cake got a tangy sourdough remix. Full details in the blog!
I first tested this with my daughters on a rainy Saturday—flour-dusted fingers, giggles, and one overbaked test loaf later, we got it just right. Our family’s been baking for generations, and I keep it real—no fancy gadgets, just old-school baking with big flavor. I tested it. You’ll love the secret!
Why This Recipe Will Become Your Go-To
There’s something magical about turning leftovers into comfort food, isn’t there? Sourdough discard might seem humble, but in this pull-apart bread, it transforms into a buttery, golden loaf with layers of soft dough and warm spiced apples. It’s the kind of bake that feels like a hug. The slightly tangy dough balances the sweetness perfectly, and those cinnamon-coated apples? They’ll make your kitchen smell divine. This one’s perfect for lazy mornings or afternoons when you want to bake, snack, and savor life a little slower.
Ingredients That Make All the Difference
The secret to this bread is the trifecta of sourdough discard, apples, and spices. Sourdough discard gives a subtle tangy flavor and a tender crumb you just can’t get with regular dough. Go for apples that are slightly soft—they’ll cook faster and melt into sweet, spiced pockets during baking. And don’t skimp on the cinnamon and nutmeg—this cozy duo brings out the best in those apples and fills your home with a heartwarming aroma. Finally, a dash of lemon juice keeps the apple filling bright and flavorful.
Step-by-Step Process Made Easy
Making this bread is simpler than it looks. Start by mixing your dough ingredients and kneading until smooth—don’t worry if it’s a little sticky at first; that’s part of the charm. While the dough rises, sauté the diced apples with butter and a touch of lemon juice for a fragrant, juicy filling. To assemble, gently stretch each dough piece, slather on butter, sprinkle the sugar-spice mix, and layer those apples before folding like a taco. The result? A loaf that looks beautifully rustic and tastes like heaven.
Timing Breakdown
| Step | Time |
|---|---|
| Prep | 25 minutes |
| Rise | 2 hours |
| Bake | 35 minutes |
| Total | 3 hours |
Common Pitfalls and How to Fix Them
We’ve all been there—recipes don’t always behave. If your bread comes out with soggy sections, chances are the apples were too juicy. Next time, sauté them a little longer or pat them dry. Underproofed dough? Let it rise until it’s truly puffed, even if it takes longer on a chilly day. And for that perfect golden crust, don’t forget to tent the loaf with foil during the last half of baking. Pro Tip: A baking thermometer ensures you nail it every time—aim for 200°F inside.
Fun Variations and Serving Ideas
This recipe is a blank canvas for your creativity. Love a nutty crunch? Add chopped pecans or walnuts to the filling. Feeling indulgent? Drizzle a caramel sauce over the glaze for extra sweetness. You can even swap apples for pears when they’re in season—just adjust the cooking time slightly. Leftovers (if there are any) reheat beautifully in the oven for a quick breakfast treat. Pro Tip: Store cooled slices in an airtight container, and pop them in the microwave for 10–15 seconds when you’re ready to enjoy.
Ingredient Swaps & Add-Ons
| Ingredient | Swap | Optional Add-Ons |
|---|---|---|
| Apples | Pears | Pecans, walnuts, or dried cranberries |
| Dark brown sugar | Light brown sugar or coconut sugar | Drizzle of caramel or maple syrup |
| Non-dairy milk | Dairy milk | Vanilla-flavored milk for a subtle boost |
Expert Insight: Maximizing Flavor and Sustainability
Using sourdough discard in your Sourdough Discard Apple Bread not only reduces waste but also introduces subtle tangy notes that complement the sweetness of apples. The natural fermentation enhances texture and depth, making each slice uniquely satisfying and environmentally mindful.
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Perfecting Sourdough Discard Apple Pull Apart Bread
After several attempts—some ending in too-dense loaves and others with sticky dough—I finally nailed this sourdough discard apple pull apart bread. Each try deepened my understanding of balancing sweetness with tang, shaping layers just right, and coaxing out the comforting aromas that fill our kitchen with warmth and memories.
FAQs ( Sourdough Discard Apple Pull Apart Bread )
How do I use sourdough discard in this recipe?
Using sourdough discard in this Apple Pull Apart Bread is a fantastic way to reduce waste and add a subtle tang. Simply measure the discard as directed in the recipe and mix it with your dough ingredients. The natural yeast in the discard helps with leavening, making your bread soft and flavorful without needing additional yeast!
Can I make Sourdough Discard Apple Pull Apart Bread ahead of time?
Absolutely! You can prepare the dough a day ahead and let it proof overnight in the fridge. This slow fermentation enhances the flavor even more. Just remember to bring it back to room temperature before baking for the best results.
What kind of apples should I use?
For this recipe, tart and firm apples like Granny Smith or Honeycrisp work beautifully. They hold their shape during baking and add a nice balance to the sweetness of the bread. Feel free to mix apple varieties if you want a complex flavor!
How do I store leftover pull apart bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want it to last longer, wrap it tightly and freeze for up to 3 months. When reheating, warm it in the oven for a few minutes to refresh that irresistible pull-apart texture!
Is this recipe gluten-free?
This Sourdough Discard Apple Pull Apart Bread is not gluten-free, as it requires wheat flour to develop the bread’s structure and chewiness. However, you can experiment with gluten-free flours and sourdough starters if you’re up for a fun baking challenge!
Wrapping Up Your Sourdough Discard Apple Bread Adventure
Your Sourdough Discard Apple Bread turns simple pantry staples into a warm, buttery masterpiece with just a few hours and a bit of love. You’ll love how the soft, tangy dough cradles pockets of cinnamon-coated apples—perfect for cozy mornings or sharing with family around the kitchen. It’s approachable, forgiving, and a total crowd-pleaser.
Feel free to toss in chopped nuts for a nice crunch or swap apples for pears if that’s what’s in your fruit bowl. Leftovers? Store them airtight and warm a slice up gently for breakfast magic. A little butter or a drizzle of honey takes it over the top—trust me, that’s a tip I picked up over years of baking with my girls.
Did this recipe bring back memories of your own kitchen? I’d love to see how your loaf turned out or hear your special swaps—drop a photo or note below! Passing this one along feels like sharing a hug, so bake it for someone you love and savor every buttery bite together.
PrintSourdough Discard Apple Pull Apart Bread
A delicious sweet treat perfect for brunch, an afternoon snack, or dessert. This easy-to-make sourdough discard apple pull apart bread combines soft dough with cinnamon spiced apples and a sweet glaze.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Brunch, Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Dough ¼ cup non-dairy milk or regular dairy milk warmed to 110℉
- 1 ¼ teaspoons instant yeast
- 2 Tablespoons granulated sugar
- 1 ¾ cup + 2 Tablespoons all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed
- at room temperature
- 1 egg lightly beaten
- at room temperature
- ½ teaspoon kosher salt
- 2 Tablespoons unsalted butter melted
- For the Filling 5 Tablespoons unsalted butter softened and divided
- 1 apple small diced
- 1 teaspoon lemon juice
- ½ cup dark brown sugar packed
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- For the Glaze 1 cup powdered sugar
- 1 ½ Tablespoons non-dairy milk or regular dairy milk
- 1 teapsoon vanilla extract
Instructions
- Combine all dough ingredients except melted butter in the bowl of a stand mixer fitted with a dough hook*. With the mixer on low speed, slowly add 2 Tablespoons melted butter. Increase speed to medium and mix until a shaggy dough forms.
- Transfer the dough to a smooth work surface and knead by hand until a smooth dough forms. The dough should be smooth and slightly tacky, but not sticky. If needed, add more milk or flour (1 Tablespoon at a time) until you reach the desired consistency.
- Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise 60-90 minutes, or until doubled in size.
- While the dough rises, make the filling. In a small skillet over medium heat, melt 1 Tablespoon butter (the remaining softened butter will be used to assemble the layers). Add the diced apples to the skillet and cook, stirring occassionally, until softened, about 3-4 minutes. Remove from heat and stir in 1 teaspoon lemon juice. Set aside.
- Grease a 9×5-inch loaf pan and set aside**. In a small bowl, combine the brown sugar, cinnamon and nutmeg. Stir until combined and set aside.
- After the rise, turn the dough onto a smooth work surface and divide into 10 roughly equal-sized pieces. This does not have to be exact and the irregularity is part of the charm! Flatten each piece with the palm of your hand into an oval shape, approximately 4 inches in diameter. Spread with softened butter, then sprinkle with the brown sugar mixture and add apples to half of the oval.
- Fold the piece in half (like a taco), then transfer to the prepared loaf pan, fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough until the pan is filled.
- Cover the pan with plastic wrap and let rise 30-45 minutes until puffed.
- Preheat the oven to 350℉.
- Bake for 15 minutes, then tent with aluminum foil and bake for an additional 20-25 minutes until golden brown. I highly recommend placing a baking sheet on the rack below the loaf to catch any drips that may happen! Use a kitchen thermometer to make sure the loaf if fully baked. When finished, the loaf will reach an internal temperature of 200 degrees (F).
- Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully.
- While the loaf cools, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract and milk until smooth. Spoon the glaze over the bread before serving.
Notes
- *This recipe can be made without a stand mixer
- To do so, mix the dough in a large mixing bowl with a wooden spoon, then knead by hand
- **If you are doubling or tripling this recipe, use 2 (for doubling) or 3 (for tripling) 9×5-inch loaf pans
- Continue with directions as written for each loaf
- To make this recipe with active sourdough starter, replace the sourdough discard with active starter (200g)
- You will also need to increase the rise times
Nutrition
- Calories: 464 kcal
- Sugar: 34g
- Sodium: 175mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.4g
- Carbohydrates: 83g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 47mg
