Introduction:

Monkey bread is a cherished dish, known for its sticky, gooey, and utterly indulgent nature. The combination of bite-sized dough balls coated in cinnamon sugar and drenched in a rich caramel sauce makes it a favorite at gatherings, brunches, and family breakfasts. But what if we could take this classic comfort food to the next level? Enter sourdough monkey bread—a twist that adds a tangy complexity, making each bite even more satisfying.

The beauty of sourdough lies in its depth of flavor, which comes from the natural fermentation process. Sourdough bread has long been celebrated for its health benefits, such as improved digestion and better nutrient absorption. When combined with the sweet, buttery elements of monkey bread, the result is a dish that’s not only delicious but also rich in character and nuance.

In this post, we’ll guide you through every step of making sourdough monkey bread, from cultivating a strong sourdough starter to perfecting the caramel sauce that ties it all together. Along the way, we’ll explore tips, tricks, and variations to help you make this recipe your own. Whether you’re a seasoned baker or new to the world of sourdough, this guide will equip you with everything you need to create a show-stopping treat.

Understanding Sourdough: A Primer for Sourdough Monkey Bread

Before we dive into the recipe, it’s essential to understand the role of sourdough in this dish. Sourdough is not just any bread—it’s a bread that relies on natural fermentation, using wild yeast and lactic acid bacteria to leaven the dough. This process gives sourdough its distinctive tangy flavor, chewy texture, and numerous health benefits, making it the perfect base for sourdough monkey bread.

The Role of the Sourdough Starter in Sourdough Pull-Apart Bread

The heart of any sourdough recipe is the sourdough starter. This living culture of flour and water is teeming with wild yeast and beneficial bacteria that not only leaven the bread but also contribute to its unique flavor. For sourdough monkey bread, an active, bubbly starter is essential to achieve a light, airy texture while maintaining the signature tanginess of sourdough.

Feeding Your Starter: A Key Step in Perfect Sourdough Sticky Bread

To keep your sourdough starter healthy and active, regular feeding is necessary. This involves discarding a portion of the starter and replenishing it with fresh flour and water. By doing so, you ensure that the wild yeast remains robust and capable of leavening your dough.

Feeding Ratio: A common feeding ratio is 1:1:1, meaning equal parts starter, flour, and water by weight. For example, if you have 50 grams of starter, feed it with 50 grams of flour and 50 grams of water.
Timing: You’ll want to feed your starter about 4-6 hours before beginning the dough preparation. This will give it enough time to become active and bubbly.

Selecting the Right Flour for Tangy Sourdough Monkey Bread

The type of flour you use in your sourdough starter and dough can significantly impact the flavor and texture of the final product. Here’s a breakdown of different flours you might consider:

All-Purpose Flour: This is the most common flour used in sourdough recipes and is what we’ll use for the monkey bread dough. It has a moderate protein content, which provides enough gluten development for a good rise without making the bread too dense.
Whole Wheat Flour: Whole wheat flour adds a nuttier flavor and more fiber to your dough. If you want to incorporate whole wheat, you can replace up to 25% of the all-purpose flour with whole wheat flour.
Bread Flour: With a higher protein content than all-purpose flour, bread flour can make your dough chewier and more elastic. If you prefer a chewier texture in your monkey bread, consider substituting some of the all-purpose flour with bread flour.

Ingredients Breakdown: Why Each Component Matters in Sourdough Dessert Bread

To create the perfect sourdough monkey bread, it’s crucial to understand the role of each ingredient. Let’s break down the key components:

Dough: Building the Foundation of Your Sourdough Monkey Bread

Active Sourdough Starter (1 cup): The star of the show, your starter not only leavens the dough but also imparts that irresistible tangy flavor.
All-Purpose Flour (3 ½ cups): Provides structure to the dough, ensuring that it’s sturdy enough to hold the rich caramel sauce but soft enough to tear apart easily.
Warm Milk (¾ cup): Activates the yeast and adds moisture to the dough. The milk also contributes to a tender crumb and slight richness.
Granulated Sugar (⅓ cup): Adds sweetness to balance the tanginess of the sourdough and helps tenderize the dough.
Unsalted Butter (4 tablespoons, softened): Butter enriches the dough, making it soft and flavorful. It also helps create a golden-brown crust.
Egg (1 large): The egg adds richness and structure to the dough, helping it rise higher and stay soft.
Salt (1 teaspoon): Enhances the flavors in the dough and controls the fermentation process.

Coating: Creating the Perfect Cinnamon Sourdough Bread Crust

Melted Butter (½ cup): This ensures that each dough ball is coated evenly and helps the cinnamon-sugar mixture adhere.
Granulated Sugar (1 cup): The sugar caramelizes during baking, creating a sweet, crunchy exterior on each piece.
Ground Cinnamon (1 tablespoon): Adds warmth and spice, complementing the sweetness of the sugar and the tanginess of the sourdough.

Caramel Sauce: The Secret to Gooey Sourdough Pull-Apart Bread

Unsalted Butter (½ cup): Provides the rich base for the caramel sauce, adding depth and flavor.
Brown Sugar (¾ cup, packed): Brown sugar gives the caramel its deep, molasses-like flavor and contributes to the sauce’s gooey texture.
Heavy Cream (¼ cup): The cream adds richness and helps create a smooth, velvety caramel sauce.
Vanilla Extract (1 teaspoon): Adds aromatic sweetness and enhances the overall flavor of the caramel sauce.

Step-by-Step Guide to Making the Best Sourdough Monkey Bread

Now that we’ve covered the essentials, let’s get into the detailed steps of making sourdough monkey bread. Follow along carefully, and don’t forget to read the tips and variations to truly make this recipe your own.

1: Prepare the Dough for Your Sourdough Sticky Bread

Activate the Sourdough Starter: Begin by feeding your sourdough starter about 4-6 hours before you plan to make the dough. This will ensure that it’s active and bubbly, ready to leaven the dough. You’ll know your starter is ready when it has doubled in size and is full of bubbles.
Mix the Dough Ingredients: In a large mixing bowl, combine 1 cup of active sourdough starter, ¾ cup of warm milk, and ⅓ cup of granulated sugar. Stir until the sugar is completely dissolved. This mixture will serve as the foundation of your dough, where the yeast will begin to work its magic.
Incorporate the Butter and Egg: Add 4 tablespoons of softened unsalted butter and 1 large egg to the mixture. Stir until the butter is fully incorporated, creating a smooth, homogenous mixture.
Add the Dry Ingredients: Gradually add 3 ½ cups of all-purpose flour and 1 teaspoon of salt to the wet mixture. Mix until a soft dough forms. At this stage, the dough will be slightly sticky, but don’t worry—this is exactly what you want.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes, or until the dough becomes smooth and elastic. If you’re using a stand mixer with a dough hook, knead on medium speed for about 5-7 minutes. Proper kneading is crucial as it develops the gluten network, giving the bread its structure.Tip: To check if your dough is kneaded enough, perform the windowpane test. Stretch a small piece of dough between your fingers—if it stretches into a thin, translucent sheet without tearing, it’s ready.
First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free area. This initial rise should take about 4-6 hours, depending on the temperature of your environment. The dough should double in size, becoming airy and soft to the touch.Tip: If you’re short on time, you can let the dough rise overnight in the refrigerator. The cooler temperature will slow down the fermentation process, giving the dough a more complex flavor.

2: Prepare the Coating and Caramel Sauce for Sourdough Dessert Bread

Prepare the Cinnamon-Sugar Mixture: In a small bowl, mix together 1 cup of granulated sugar and 1 tablespoon of ground cinnamon. This simple mixture will give each dough ball its characteristic sweet-spicy coating.Tip: For a spicier kick, you can add a pinch of nutmeg or cloves to the cinnamon-sugar mixture. Alternatively, for a milder flavor, reduce the amount of cinnamon.
Melt the Butter for Coating: In a separate bowl, melt ½ cup of unsalted butter. This butter will act as the adhesive that helps the cinnamon-sugar mixture stick to the dough balls.
Make the Caramel Sauce: In a small saucepan, melt ½ cup of unsalted butter over medium heat. Once the butter has melted, add ¾ cup of packed brown sugar and ¼ cup of heavy cream. Stir the mixture until the sugar is fully dissolved and the sauce is smooth. Bring the sauce to a simmer and cook for 2-3 minutes, then remove from heat. Stir in 1 teaspoon of vanilla extract for a burst of flavor.Tip: For a richer caramel sauce, consider adding a tablespoon of dark rum or bourbon after removing the sauce from heat. The alcohol will cook off, leaving behind a deep, complex flavor.

3: Assemble Your Sourdough Monkey Bread

Punch Down the Dough: After the dough has completed its first rise, gently punch it down to release the built-up gases. This step is important as it helps create a uniform texture in the final bread.
Divide the Dough: Turn the dough out onto a lightly floured surface and divide it into small, bite-sized pieces (about 1-inch in diameter). You can use a sharp knife or a bench scraper to do this.Tip: For even-sized pieces, roll the dough into a thick log and slice it into equal portions before shaping them into balls.
Coat the Dough Balls: Roll each piece of dough into a smooth ball. Dip each ball into the melted butter, then roll it in the cinnamon-sugar mixture until fully coated. Make sure each ball is evenly coated with both butter and sugar for the best flavor and texture.Tip: If you want to add a bit of crunch, you can mix some finely chopped nuts (such as pecans or walnuts) into the cinnamon-sugar mixture. The nuts will toast during baking, adding a delightful contrast to the soft dough.
Layer the Dough Balls: Grease a Bundt pan thoroughly, ensuring that every nook and cranny is coated to prevent sticking. Place the coated dough balls in the Bundt pan, layering them evenly. As you add more layers, the balls will start to fill in the gaps, creating a cohesive structure.Tip: For extra flavor, sprinkle a bit of additional cinnamon-sugar mixture between the layers of dough balls as you build up the monkey bread.
Pour the Caramel Sauce: Once all the dough balls are in the pan, carefully pour the prepared caramel sauce over the top. The sauce will seep down through the layers, coating every piece of dough with sweet, buttery goodness.Tip: To ensure even distribution, pour the sauce slowly, moving in a circular motion around the pan. This will help the sauce penetrate all the way to the bottom layer.

4: Second Rise for Your Tangy Sourdough Monkey Bread

Let the Dough Rise Again: Cover the Bundt pan with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1-2 hours. During this second rise, the dough should puff up and nearly reach the top of the pan.Tip: To create a warm environment for rising, you can place the pan in your oven with the light on. The gentle heat from the light will create the perfect conditions for the dough to rise.
Preheat the Oven: About 20 minutes before the dough is finished rising, preheat your oven to 350°F (175°C). Ensuring that the oven is fully preheated before baking is crucial for even cooking and proper browning.

5: Bake the Sourdough Pull-Apart Bread to Golden Perfection

Bake Until Golden Brown: Place the Bundt pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on the bread as it bakes.Tip: If the top of the bread is browning too quickly, you can tent it with aluminum foil to prevent over-browning while the center continues to bake.
Cool Slightly: Once the monkey bread is done baking, remove it from the oven and let it cool in the pan for 5-10 minutes. This short cooling period allows the caramel sauce to set slightly, making it easier to invert the bread without losing any of the gooey goodness.
Invert and Serve: Carefully invert the Bundt pan onto a serving plate. If the bread doesn’t release immediately, gently tap the bottom of the pan or use a butter knife to loosen the edges. Serve the monkey bread warm, allowing everyone to pull apart the individual pieces and enjoy the sticky, sweet treat.Tip: For an extra indulgent touch, drizzle the monkey bread with a simple glaze made from powdered sugar and milk before serving.

Tips, Tricks, and Variations for Customizing Your Sourdough Sticky Bread

One of the joys of baking is the ability to customize recipes to suit your tastes and preferences. Here are some ideas to help you put your own spin on this sourdough monkey bread:

Flavor Variations for Sourdough Monkey Bread

Chocolate Chip Sourdough Monkey Bread:
- Add a handful of mini chocolate chips to the dough balls before coating them in butter and cinnamon sugar. The chocolate will melt during baking, adding pockets of gooey sweetness.
Citrus-Infused Sourdough Sticky Bread:
- Add the zest of one orange or lemon to the dough for a bright, citrusy flavor. You can also mix some citrus zest into the caramel sauce for an extra burst of flavor.
Savory Sourdough Pull-Apart Bread:
- For a savory twist, skip the cinnamon-sugar coating and caramel sauce. Instead, coat the dough balls in melted garlic butter and sprinkle with grated Parmesan cheese and chopped herbs (such as rosemary or thyme). This variation makes a fantastic appetizer or side dish.

Ingredient Substitutions in Sourdough Dessert Bread Recipes

Dairy-Free Option:
- Substitute the milk with almond milk or oat milk. Use coconut oil or vegan butter in place of the regular butter. Ensure that the heavy cream in the caramel sauce is also dairy-free.
Gluten-Free Sourdough Monkey Bread:
- Use a gluten-free all-purpose flour blend in place of the regular flour. Keep in mind that gluten-free dough may have a different texture, so you may need to adjust the kneading time and hydration levels.
Lower-Sugar Version:
- Reduce the amount of granulated sugar in the dough and coating by half. You can also use a sugar substitute, such as coconut sugar or a low-calorie sweetener, in the caramel sauce.

Advanced Techniques for Perfect Sourdough Monkey Bread

Overnight Rise for Enhanced Flavor:
- For an even more complex flavor, let the dough rise overnight in the refrigerator. The longer fermentation time will enhance the sourdough’s tanginess, resulting in a more robust flavor profile.
Double-Coating Your Sourdough Pull-Apart Bread:
- For an extra indulgent monkey bread, consider double-coating each dough ball. After the first coating of butter and cinnamon sugar, let the dough balls rest for a few minutes, then coat them again before placing them in the Bundt pan. This will create an even thicker, crunchier exterior.
Layering Fillings for Sourdough Sticky Bread:
- In addition to the dough balls, you can layer in other fillings between the balls for added flavor. Try layering thin slices of apples, dollops of cream cheese, or spoonfuls of fruit preserves between the layers for a surprise in every bite.

Serving and Storage Suggestions for Sourdough Monkey Bread

Sourdough monkey bread is versatile and can be enjoyed at various times of the day. Here are some ideas on how to serve and store it:

Serving Ideas for Sourdough Breakfast Bread

Breakfast or Brunch: Sourdough monkey bread is perfect for a weekend breakfast or brunch. Serve it alongside fresh fruit, yogurt, and a pot of coffee for a well-rounded meal.
Dessert: Pair a warm slice of monkey bread with a scoop of vanilla ice cream for a decadent dessert. The contrast between the warm, gooey bread and the cold, creamy ice cream is simply irresistible.
Snack: Monkey bread also makes a delightful afternoon snack. Enjoy it with a cup of tea or coffee for a comforting treat.

Storing Your Sourdough Monkey Bread for Freshness

Room Temperature: If you have leftovers (which is rare because it’s so delicious!), store them in an airtight container at room temperature for up to 2 days. The bread will stay soft and gooey.
Refrigeration: For longer storage, you can refrigerate the monkey bread for up to 5 days. Just be aware that refrigeration can make the bread a bit firmer, so you may want to reheat it before serving.
Freezing: To freeze, wrap the monkey bread tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To serve, thaw the bread in the refrigerator overnight and reheat in the oven at 300°F (150°C) for 15-20 minutes, or until warmed through.

Reheating Tips for Sourdough Sticky Bread

Oven: Reheat monkey bread in a 300°F (150°C) oven for 10-15 minutes, or until warm and gooey.
Microwave: For a quick reheat, microwave individual portions on high for 20-30 seconds. This method is convenient, but the bread may become slightly softer than when reheated in the oven.

Frequently Asked Questions (FAQs) About Sourdough Monkey Bread

Q: Can I make sourdough monkey bread without a Bundt pan? A: Yes! If you don’t have a Bundt pan, you can use a 9×13-inch baking dish or two 8-inch round cake pans. The monkey bread won’t have the same tall, ring shape, but it will still taste just as delicious. Be sure to adjust the baking time as needed to ensure it cooks evenly.

Q: How do I know when my sourdough starter is ready to use? A: Your sourdough starter is ready to use when it has doubled in size, is full of bubbles, and has a pleasant, slightly tangy aroma. This typically occurs 4-6 hours after feeding, depending on the temperature and activity level of your starter.

Q: Can I prepare the dough in advance and bake it later? A: Yes, you can prepare the dough in advance. After assembling the monkey bread in the Bundt pan, cover it tightly with plastic wrap and refrigerate it overnight. The next day, let it come to room temperature and rise slightly before baking as directed.

Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute up to 25% of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. Keep in mind that whole wheat flour may make the dough slightly denser, so adjust the hydration as needed.

Q: What can I do if my monkey bread sticks to the Bundt pan? A: If your monkey bread sticks to the Bundt pan, try gently tapping the bottom of the pan or running a butter knife around the edges to loosen it. To prevent sticking in the first place, make sure the pan is thoroughly greased before adding the dough balls.

Q: How can I make my monkey bread less sweet? A: To reduce the sweetness of your monkey bread, you can decrease the amount of sugar in both the dough and the caramel sauce. You can also opt for a less sweet glaze or serve it with a side of unsweetened yogurt or fresh fruit to balance the flavors.

Q: What other flavors can I add to my sourdough monkey bread? A: Besides cinnamon and sugar, you can experiment with flavors like cardamom, nutmeg, or ginger in the coating. You can also add dried fruits, nuts, or even chocolate chips to the dough for added texture and flavor.

Q: Can I make a vegan version of sourdough monkey bread? A: Absolutely! Replace the butter with vegan butter or coconut oil, the milk with a plant-based alternative like almond or oat milk, and use a flaxseed “egg” in place of the egg. The caramel sauce can be made with coconut cream instead of heavy cream

Mastering Sourdough Monkey Bread: A Comprehensive Guide to Making This Irresistible Pull-Apart Treat