This Sourdough Monkey Bread comes together in about 60 minutes and is baked in the oven, creating a easy treat that your family will love! Switch up the fillings or switch the sweeteners to suit your taste, or use it as a fun way to clean out the fridge with what you have on hand! It’s the perfect weeknight dessert or a special breakfast to get your day going.
Ingredients Breakdown
Here’s what you’ll need for this scrumptious Sourdough Monkey Bread:
Bread and Dough Ingredients
Filtered Water – 200 g
Sourdough Starter – 85 g
Cane Sugar – 70 g
Large Egg – 1, room temperature
Sea Salt – 8 g
Bread Flour – 430 g
Coating Ingredients
Unsalted Butter – 8 tablespoons (113 g), room temperature
Brown Sugar – 1 cup, packed
Ground Cinnamon – 1/2 teaspoon
Glaze Ingredients
Powdered Sugar – 1/2 cup
Whole Milk – 1 tablespoon
Let’s Get Cooking!
Step-by-Step Instructions
1. Mix the Dough (10 minutes)
Start by grabbing a large mixing bowl and combining the filtered water, sourdough starter, cane sugar, and egg. Whisk it all together until combined. The kitchen will start smelling inviting as you stir! Then gradually add the bread flour and sea salt. Mix with a wooden spoon until it starts coming together. You might need to get a little messy, don’t worry, that’s what makes it fun!
2. Strengthen the Dough (10 minutes)
Knead your dough directly in the bowl or on a floured surface for about 5-8 minutes. You want the dough to be smooth and elastic, think about how it feels! If it’s too sticky, sprinkle in a little more flour. You’re basically giving it a mini workout!
3. Bulk Fermentation (30-60 minutes)
Cover the bowl with a damp cloth or plastic wrap and let it sit in a warm spot for about 30-60 minutes until it has doubled in size. You can work on dishes or maybe read a little while it rises, you deserve a break!
4. Shape and Coat the Dough (10-15 minutes)
Once the dough has risen, punch it down gently (this is the most satisfying part!). Now, tear off small pieces of dough, about 1 inch in size. Roll them into balls and then coat them in the melted unsalted butter. After that, roll the buttery dough balls in a mixture of brown sugar and ground cinnamon. Layer them in a greased bundt pan or deep oven-safe dish, and don’t worry about making it look perfect, there’s beauty in the chaos!
5. Second Rise (20-30 minutes)
Cover the dough again and let it rise for another 20-30 minutes while your oven preheats to 350°F (175°C). You’ll want to have a nice cozy environment for your bread to rise, like a warm little hut!
6. Bake (25-30 minutes)
Pop the pan in the oven and bake it for about 25-30 minutes until it’s golden brown and feeling fluffy. Your kitchen will smell utterly amazing! To check for doneness, gently poke the top, it should spring back just a little!
7. Frost (5 minutes)
When it’s done, take it out and let it cool for about 10 minutes before inverting it onto a plate. While it cools, mix together the powdered sugar and whole milk to make a simple glaze. Drizzle this heavenly concoction over your monkey bread. Talk about yum!
Why I Love This Recipe
This is my go-to recipe when I want something special without spending all day in the kitchen. Seriously, it has all the hallmarks of comfort food plus it’s incredibly fun to make! I’m a real sucker for dough that is fluffy and buttery, it’s like a sweet embrace in every bite. And the best part is you can customize it based on what you have in the pantry, so it always feels unique!
If you loved this Sourdough Monkey Bread, be sure to check out my Sourdough Garlic Knots, my Chocolate chip sourdough scones, or my Sourdough Texas Roadhouse Rolls! Each one will fill your home with delicious aromas and your family with joy.
Why This Recipe Works
Quick & Easy
It comes together all in about 60 minutes, perfect for busy weeknights or last-minute get-togethers. You’ll impress your family and friends without stress!
Customizable
This monkey bread is incredibly versatile! You can use whatever fillings you have on hand, think chocolate chips, nuts, or even pieces of fruit. It’s like a blank canvas just begging for creative touches!
Crowd-Pleaser
The whole family will love this! Whether it’s breakfast, a snack, or dessert, it’s always a hit. In fact, my kids always ask for seconds, and honestly, I usually indulge as well!
Serving & Storage
How to Serve This Monkey Bread
Serve warm and fresh from the oven, either as is or with a side of fruity yogurt or cream cheese frosting for extra indulgence. Pair it with coffee in the morning or a scoop of ice cream for dessert, it’s ridiculously good!
Storage
Store leftover monkey bread in an airtight container at room temperature for up to 2 days, if it lasts that long! Honestly, I’ve seen it disappear in a flash!
Reheating Instructions
To reheat, simply place a slice in the microwave for about 10-15 seconds, or pop it in the oven at 350°F (175°C) for around 5 minutes until warmed through.
Freezer Friendly
Yes! This monkey bread can be frozen. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. It’ll keep for about 2-3 months. To enjoy, thaw overnight in the fridge and reheat!
The flavors meld together beautifully as it bakes, creating that soft, fluffy texture you’ll want to dig into again and again. This Sourdough Monkey Bread is more than just a recipe; it’s a delightful experience that will keep everyone coming back for more!
Embrace the fun and flavors of baking; you won’t regret it. Happy baking, my friend! Follow us on Pinterest for daily meal inspiration!
Sourdough Monkey Bread
Ingredients
Method
- Combine the filtered water, sourdough starter, cane sugar, and egg in a large mixing bowl. Whisk until combined.
- Gradually add the bread flour and sea salt, mixing with a wooden spoon until it starts coming together.
- Knead the dough in the bowl or on a floured surface for about 5-8 minutes until smooth and elastic.
- Cover the bowl with a damp cloth and let it rise in a warm spot for about 30-60 minutes until doubled in size.
- Punch down the risen dough gently, tear off small pieces (about 1 inch), and roll them into balls.
- Coat the dough balls in melted butter, then roll in a mixture of brown sugar and cinnamon.
- Layer them in a greased bundt pan, without worrying about making it look perfect.
- Cover the dough again and let it rise for 20-30 minutes while preheating the oven to 350°F (175°C).
- Bake in the preheated oven for about 25-30 minutes until golden brown and fluffy.
- Check for doneness by gently poking—should spring back slightly.
- Let it cool for about 10 minutes, then invert onto a plate.
- Mix powdered sugar and milk for glaze and drizzle over the monkey bread.