A golden, garlicky, pull-apart dream that puts your sourdough discard to very good use.
Before we dive into this irresistibly savory bread, let me just say thank you for being here. Whether you stumbled across this post in search of a way to use up sourdough discard or you’re a die-hard garlic bread fan (hi, friend 👋), I’m so glad you’re joining me in the kitchen today.
Because this… this bread is anything but boring!!
Fluffy on the inside, golden and crusty on the outside, and soaked with garlic-herb butter that clings to every nook and cranny—this monkey bread is a showstopper that doesn’t just sit on the table… it commands attention. Plus, it’s super easy to pull off, especially with a little discard magic.
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Why You’ll Fall in Love With This Sourdough Discard Monkey Bread
What is it exactly?
This is not your average monkey bread. Instead of sugary cinnamon pull-aparts, we’re going the savory route. We start with a soft, easy yeast dough enriched with sourdough discard, which adds subtle tang and depth. The dough balls get drenched in a garlic-herb-Parmesan butter, then baked until beautifully golden and pull-apart tender.
Reasons to Love This Recipe:
- ✅ Uses up sourdough discard—no waste!
- ✅ Crispy edges + fluffy middle = the perfect texture combo
- ✅ Totally customizable (hello, cheesy upgrades)
- ✅ Fun to eat, share, and make
- ✅ Smells incredible while baking!
The Flavor?
Think garlic bread’s sophisticated cousin. Buttery, herby, and cheesy with just a whisper of sourdough tang. Each bite bursts with flavor—and those crusty bits where the butter pools? Chef’s kiss.
🛒 Ingredients You’ll Need
For the Dough:
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- ¾ tsp salt
- ¾ cup warm water (about 100°F/38°C)
- 2 tbsp olive oil
For the Garlic-Herb Butter:
- ¼ cup unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, finely minced
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped chives or green onion tops
- ½ tsp dried oregano
- ¼ tsp salt
- Optional: pinch of red pepper flakes for a gentle kick
🧰 Kitchen Tools You’ll Want Handy
- Large mixing bowl
- Dough whisk or wooden spoon
- Measuring cups + spoons
- Small saucepan or microwave-safe bowl (for butter)
- Bundt pan or loaf pan (well greased!)
- Clean kitchen towel
🌿 Optional Add-Ins & Easy Substitutions
- Swap Parmesan for Asiago or Pecorino Romano
- Add shredded mozzarella for gooey pockets inside
- Use dried herbs if fresh aren’t available (just reduce by half)
- Toss in some finely chopped sun-dried tomatoes or olives for a Mediterranean twist
👩🍳 How to Make Sourdough Discard Garlic-Herb Monkey Bread
1. Make the Dough
In a large bowl, mix sourdough discard, warm water, sugar, and yeast. Let it sit for 5 minutes until slightly foamy. Add flour, salt, and olive oil. Mix until a soft dough forms. Knead by hand or stand mixer for 6–8 minutes. Dough should be slightly tacky but not overly sticky.
2. Let It Rise
Transfer dough to a greased bowl. Cover with a towel and let rise in a warm place for 60–90 minutes, or until nearly doubled in size.
3. Prepare the Garlic-Herb Butter
While the dough is rising, melt butter and stir in olive oil, garlic, Parmesan, herbs, salt, and red pepper flakes (if using). Set aside.
4. Shape the Dough
Punch down the dough and divide it into walnut-sized balls (about 30 pieces total).
5. Coat and Layer
Dip each dough ball into the garlic-herb butter mixture, coating it well. Layer coated dough balls evenly in your greased bundt or loaf pan. Pour any remaining butter over the top—don’t skip this!!
6. Second Rise
Cover loosely and let rise again for 30–40 minutes, until puffed up.
7. Bake
Preheat oven to 350°F (175°C). Bake for 30–35 minutes or until the top is golden brown and the bread sounds hollow when tapped.
8. Cool & Serve
Let rest in the pan for 10 minutes, then invert onto a serving plate. Serve warm and watch it disappear!
🍽 What to Serve With It
- Soups: Creamy tomato, potato leek, or roasted red pepper
- Salads: Crisp Caesar or herby lemon vinaigrette greens
- Dips: Warm marinara, whipped feta, or garlic-infused olive oil
- Proteins: Grilled chicken, meatballs, or seared salmon
🧁 Tips for Monkey Bread Success
- Don’t skip the second rise—it gives you that perfect fluffy pull-apart texture.
- Grease the pan well—especially in the corners.
- Use a thermometer to check doneness if unsure (190°F/88°C inside).
- Want extra crispy edges? Add an extra tablespoon of olive oil to the garlic butter.
🧊 How to Store & Reheat
- Store: Cover tightly and keep at room temperature for up to 2 days, or refrigerate for 4–5 days.
- Reheat: Wrap in foil and warm in a 300°F oven for 10–15 minutes. Microwave works too, but it’s best fresh or oven-warmed.
ℹ️ FAQs
Can I make this ahead of time?
Yes! Assemble the coated dough balls in the pan, cover, and refrigerate overnight. Let come to room temp before baking.
Can I freeze it?
Absolutely. Freeze baked and cooled bread in slices or as a whole loaf, tightly wrapped. Reheat from frozen in the oven.
I don’t have sourdough discard. Can I still make it?
You can! Swap the discard with ½ cup more warm water + ½ cup flour. It won’t have the tang, but will still be delicious.
Can I make this without a bundt pan?
Yes—just use a greased loaf pan or even a cake pan. The shape might differ, but the flavor stays epic.
🧡 Why You’ll Want to Make This Again and Again
This monkey bread has everything: flavor, texture, aroma, and ease. It’s perfect for cozy nights in, potlucks, brunches, or just because you need a garlic bread fix.
And the best part? That sourdough discard you didn’t want to waste is now the MVP of this bread!
🍑 More Recipes You’ll Love (Especially if You Love Cozy Comfort)
- Peach & Burrata Toast with Balsamic Drizzle
- Roasted Peach & Ricotta Crostini
- Peach and Prosciutto Flatbread with Honeyed Arugula
📸 Your Turn!
Did you make this recipe? I’d LOVE to see it!
Pin it, snap it, share it! Tag your photos with [#mmmrecipes] on Pinterest and drop a review below so we can all see your garlicky creations. 🧄💛
🔍 Nutrition (per serving—roughly 1/10 of loaf):
- Calories: ~210
- Fat: 10g
- Carbs: 25g
- Protein: 5g
- Fiber: 1g
Now go pull apart a piece of this golden, buttery bread and try not to eat the whole thing standing over the pan. (Or do. I won’t judge.)
