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Sourdough Discard Apple Bread with cinnamon, apples, and powdered sugar, warm golden tones.
Jessica Vogl

Sourdough Discard Apple Pull Apart Bread | Easy & Delicious Treat

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.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings: 8 servings
Calories: 464
Ingredients Method Notes

Ingredients
  

  • 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
 

  1. 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.
  2. 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.
  3. Place dough in a greased large bowl, cover with plastic wrap, and let rise 60-90 minutes until doubled in size.
  4. 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.
  5. Grease a 9x5-inch loaf pan and set aside. In a small bowl, combine brown sugar, cinnamon, and nutmeg and set aside.
  6. 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.
  7. 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.
  8. Cover the pan with plastic wrap and let rise 30-45 minutes until puffed.
  9. Preheat oven to 350℉.
  10. Bake bread for 15 minutes, then tent with foil and bake an additional 20-25 minutes until golden and internal temperature reaches 200℉.
  11. Let cool in pan 10 minutes, then transfer to a rack to cool completely.
  12. 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 9x5-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.