Ever notice how the smell of warm apples and cinnamon makes everything feel okay again? This Sourdough Discard Apple Bread is like lighting a cozy candle in your kitchen—only better. It’s been popping up all over TikTok and Pinterest for good reason. Simple prep, a little sticky, all worth it. You don’t need to be a pro baker for this one—just bring your sourdough discard and some fall feels.
Think soft layers of dough, smushed with spiced apples and buttery goodness. A pull-apart dream that tastes like fall mornings in fuzzy socks. Just flour, apples, cinnamon—stuff you already got. Like grandma’s apple bread—but cuter, and totally shareable. Full details in the blog!
This started in my Nana’s kitchen, tiny and loud, with flour on the floor and apple peels curling on the counter. I’ve baked it a dozen different ways since culinary school—tweaked the spices, made the dough softer. No frills. Just real food, real good. You’ll love the twist I tested—it’s cozy magic.
Why You’ll Love This Recipe
This Sourdough Discard Apple Pull Apart Bread is all about cozy comfort with a practical twist. If you’ve got sourdough discard hanging out in your fridge, this recipe transforms it into something downright magical. Think soft, pillowy layers of dough studded with tender apples and warm cinnamon spice—like a hug in every bite.
It’s perfect for crisp fall mornings with coffee or lazy weekends spent with family. Plus, pull-apart bread means no messy slicing—just grab, tear, and share. Pro Tip: It’s an amazing crowd-pleaser for brunches or potlucks!
Key Ingredients & Tools
This recipe relies on pantry staples you probably already have—and your trusty sourdough discard. You’ll need all-purpose flour, sugar, cinnamon, and butter for the dough and filling. The star ingredients? Fresh apples for that nostalgic fall flavor and unfed sourdough discard for a tender, flavorful base.
As for tools, grab a rolling pin to shape those dough layers, a 9×5-inch loaf pan to bake, and parchment paper for easy cleanup. A small skillet is also handy for softening the apple filling. Pro Tip: A kitchen thermometer takes the guesswork out of ensuring your bread is fully baked!
How to Make It Step-by-Step
You’ll start by making the soft dough—mix everything in a stand mixer (or by hand), then knead until smooth and elastic. The key is achieving a dough that’s slightly tacky, not sticky. Let it rise until doubled, about an hour. While that magic happens, cook the diced apples for a few minutes in butter with a splash of lemon juice to keep them bright and flavorful.
Once the dough has risen, divide it into 10 portions and flatten each into ovals. Spread softened butter on the dough, sprinkle with cinnamon sugar, and add a few apples. Fold them up like tacos and arrange them snugly in your loaf pan. It’ll look messy—and that’s okay! Let it rise again until puffed before baking until golden.
Pro Tip: Tent the bread with foil during baking to prevent over-browning. The goal is a perfect golden crust with soft, fluffy layers inside.
Tips for Success
If your dough feels dry while kneading, add milk a tablespoon at a time to bring it together. On the flip side, if it’s too sticky, a light dusting of flour will do the trick. For the apple filling, make sure to dice the apples small enough to avoid large, bulky pieces that could tear the dough.
Pro Tip: Place a baking sheet on the rack below your loaf to catch any bubbling filling. This keeps your oven clean and the bread looking picture-perfect. Cool the bread fully before glazing to ensure the icing stays thick and luscious.
Creative Variations & Storage Ideas
Love a little crunch? Add chopped pecans or walnuts to the filling for texture. You can also swap the apples for pears if you’re feeling adventurous or drizzle the finished bread with caramel for a decadent touch. Pumpkin pie spice is a fun swap for a fall-inspired flavor boost.
Leftovers? Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze individual portions—wrap them tightly and thaw in the microwave for a quick, cozy treat.
Original Ingredient
Easy Swap
Optional Add-On
Apples
Pears
Chopped pecans
Cinnamon
Pumpkin Pie Spice
Nutmeg sprinkle
Granulated Sugar
Brown Sugar
Honey drizzle
Expert Insight: Maximizing Flavor with Sourdough Discard Apple Bread
Utilizing sourdough discard in this apple pull apart bread not only reduces waste but also introduces a gentle tang that balances the sweetness of the fruit. This technique enhances the bread’s texture and depth, making sourdough discard apple bread a smart and sustainable choice for home bakers.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
A Warm Memory from My Grandmother’s Kitchen
When I first started baking sourdough with my grandmother, we always found creative ways to use the discard. This Sourdough Discard Apple Pull Apart Bread brings back that cozy kitchen feeling—warm cinnamon, sweet apples, and the joy of turning leftover dough into a family favorite everyone asks for again and again.
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
This Sourdough Discard Apple Bread bakes up soft, tender, and full of cozy apple-cinnamon goodness in under two hours—perfect for a relaxed weekend kitchen session. You’ll love how the pull-apart layers bring together simple ingredients into a homemade treat that’s both easy and impressive.
Try adding chopped nuts for a little crunch or swapping apples for juicy pears to mix things up. Leftovers keep well at room temperature or freeze nicely for quick breakfasts. A little butter melt on a warm slice? Pure joy—a tip I picked up from years of baking with family.
Did this recipe bring back any warm kitchen memories? Snap a photo, share your tweaks, or pass it along to your favorite bakers. There’s a special kind of happiness in sharing homemade goodness—go ahead, make someone’s day a little sweeter.
A delightful sourdough discard apple pull apart bread featuring soft, cinnamon-spiced layers and tender baked apples. Perfect for brunch, dessert, or any sweet treat occasion.
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
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
1 cup powdered sugar
1 ½ Tablespoons non-dairy milk or regular dairy milk
1 teaspoon vanilla extract
Method
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 smooth and slightly tacky but not sticky. Adjust with milk or flour if needed.
Place dough in a greased large bowl, cover with plastic wrap, and let rise 60-90 minutes until doubled in size.
While the dough rises, melt 1 Tablespoon butter in a small skillet over medium heat. Add diced apples and cook, stirring occasionally, until softened about 3-4 minutes. Remove from heat, stir in lemon juice, and set aside.
Grease a 9×5-inch loaf pan and set aside. In a small bowl, combine brown sugar, cinnamon, and nutmeg and set aside.
After rising, turn dough onto a smooth surface and divide into 10 roughly equal pieces. Flatten each into an oval about 4 inches in diameter.
Spread each piece with softened butter, sprinkle with brown sugar mixture, and add apples to half the oval. Fold in half and place fold-side down into the prepared loaf pan. Repeat until pan is full.
Cover the pan with plastic wrap and let rise 30-45 minutes until puffed.
Preheat oven to 350℉.
Bake bread for 15 minutes, then tent with foil and bake an additional 20-25 minutes until golden and internal temperature reaches 200℉.
Let cool in pan 10 minutes, then transfer to a rack to cool completely.
Whisk powdered sugar, vanilla extract, and milk in a small bowl until smooth. Drizzle glaze over bread before serving.
Notes
This recipe can be made without a stand mixer by mixing with a wooden spoon and kneading by hand. For doubling or tripling, use multiple 9×5-inch loaf pans and follow the same steps. To use active sourdough starter instead of discard, replace 200g discard with starter and extend the rise times accordingly.
