Sourdough Discard Apple Pull Apart Bread | Easy & Delicious Treat

You know that cozy smell—warm apples, cinnamon, a buttery crust rising in the oven? That nostalgic aroma is exactly what this sourdough discard apple bread brings to life. It’s been trending everywhere lately—think TikTok braids, Pinterest boards, and even Reddit raves. After personally testing it (yes, more than once!), I can confidently say: it’s easier than it looks. No fancy equipment—just your hands, a little mess, and that sweet, crackly top that’s impossible to resist.

This is true homemade pull apart bread comfort at its best. Made with apples, butter, and sourdough discard—basic ingredients you likely have on hand. It’s like grandma’s apple pie had a rustic, sourdough-inspired makeover. For detailed instructions with tips, see the full recipe below.

I first learned how to bake sourdough from my grandma, perched on a stool with flour flying everywhere. This particular loaf took a few rounds—too dry, too gooey—before I landed on the perfect balance. No digital scales or precision here, just honest baking. The cinnamon-apple swirl is the soul of this recipe—and the part you’ll find yourself craving again and again.

Why You’ll Love This Recipe

There’s something deeply satisfying about transforming extra sourdough starter into something so cozy and flavorful. This sourdough discard apple bread brings kitchen scraps to life, blending juicy apples, nostalgic cinnamon warmth, and the slight tang of sourdough for a comforting pull-apart loaf. I’ve made it more than I can count—perfectly imperfect every time, and that’s the charm. Your whole kitchen will smell like comfort personified.

Pro Tip: This recipe is wonderfully forgiving. Even if your folds are messy or the apples spill a bit, it still turns out beautifully rustic. Let your hands do the work—embrace the process!

Key Ingredients and Tools

You likely have most of these in your pantry already. The sourdough discard reduces food waste and adds just the right amount of tang. Use a firm apple variety like Granny Smith or Honeycrisp for best results—they keep their shape while offering great texture and flavor contrast.

Helpful tools:

• Bench scraper: Helps manage sticky dough and makes cleanup easier.
• Loaf pan: A standard 9×5-inch loaf pan is perfect for this recipe.
• Small skillet: Ideal for sautéing apples and releasing their natural sugars.

Step-by-Step Process

This wholesome pull-apart bread starts with a simple enriched dough. Mix your dry and wet ingredients, knead until tacky but smooth, and let rise until doubled. While it’s rising, sauté diced apples in butter with a splash of lemon juice—they should soften but still hold shape. Prepare the spiced filling by mixing brown sugar, cinnamon, and nutmeg.

For assembly: roll out pieces of dough into rough ovals, brush with melted butter, sprinkle on spiced sugar, top with apples, and fold in half like tacos. Stack them side-by-side in your greased loaf pan, cut sides up. Once baked, the layers will pull apart beautifully—no need for perfection.

Pro Tip: Slightly sticky dough results in a more tender crumb. If your dough feels too dry while kneading, gently incorporate 1 tablespoon of milk at a time until soft and pliable.

Troubleshooting and Lessons Learned

Struggling with sticky dough? Lightly oil your hands or work surface instead of flouring—it preserves the hydration and keeps the texture soft. If apples feel too wet, sauté them just until tender before layering. For overbrowning, loosely cover the loaf with foil halfway through baking.

Tip: If your loaf feels dense in the middle after baking, it may be slightly undercooked. For best results, check that the internal temperature reaches 200°F using a kitchen thermometer.

Serving, Storage, and Variations

This bread is best enjoyed warm out of the oven, perhaps with a pat of butter or a drizzle of vanilla glaze. If you have leftovers, store them in an airtight container at room temperature for up to 3 days. Reheat slices in the toaster oven or oven to revive that soft, pull-apart texture.

Get creative with mix-ins: swap apples with firm pears, toss in chopped toasted walnuts, or sprinkle raisins in the center layers. Prefer a less sweet option? Skip the glaze entirely—it’s beautiful either way. For dessert, top a slice with vanilla ice cream for an indulgent treat.

Expert Insight: Enhancing Flavor and Sustainability

Using sourdough discard in baking isn’t just practical—it’s flavorful and sustainable. The naturally fermenting yeast adds a pleasant tang and contributes to a softer texture and longer shelf life. Incorporating discard into recipes like this one highlights how simple ingredients can stretch your baking creativity and cut down on kitchen waste.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest, and Reddit!

Perfecting My Sourdough Discard Apple Pull Apart Bread

This sourdough discard apple pull apart bread has been a labor of love. I tested different spice blends, dough hydration levels, and folding methods until I landed on this version, which is both approachable and totally indulgent. Whether you’re a sourdough newbie or a discard pro, this rustic loaf brings comfort and satisfaction in each bite.

FAQs ( Sourdough Discard Apple Pull Apart Bread )

Wrapping Up Your Sourdough Discard Apple Bread Adventure

This sourdough discard apple bread is pure comfort food—simple to make, with tender, golden layers that fill your kitchen with warm sweetness. It’s the perfect balance of rustic charm and cozy flavor, ideal for weekends, holidays, or any day you’re craving something special.

Mix it up by adding pears or toasted nuts, and store leftovers wrapped at room temperature or frozen for later. Reheat to enjoy that fresh-from-the-oven taste again. A dab of butter on top? Always a good idea.

Did this recipe spark any nostalgic kitchen memories? I’d love to hear from you—share your photos, experiments, or serve this at your next family gathering. Happy baking, friends—you’re going to love it!

Jessica Vogl

Sourdough Discard Apple Pull Apart Bread | Easy & Delicious Treat

A delicious and easy-to-make sourdough discard apple pull apart bread perfect for brunch, dessert, or an afternoon treat. Soft, buttery layers combine with spiced apples and a sweet glaze to delight every bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 3 hours hrs

Servings: 8 servings

Calories: 464

Ingredients Method Notes

Ingredients

  

• For the Dough:
• 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
• For the Filling:
• 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
• For the Glaze:
• 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 a smooth, slightly tacky dough forms; add more milk or flour 1 Tablespoon at a time if needed.
3. Place dough in a large greased bowl, cover with plastic wrap, and let rise 60-90 minutes until doubled.
4. While dough rises, melt 1 Tablespoon butter in a small skillet over medium heat. Add diced apples and cook until softened, about 3-4 minutes. Remove from heat and stir in lemon juice; set aside.
5. Grease a 9×5-inch loaf pan and set aside. In a small bowl, combine brown sugar, cinnamon, and nutmeg; mix well.
6. After dough has risen, turn onto work surface and divide into 10 roughly equal pieces. Flatten each into a 4-inch oval.
7. Spread each oval with softened butter, sprinkle with brown sugar mixture, and add apples to half the oval.
8. Fold each piece in half (like a taco) and place fold-side down in the prepared loaf pan. Repeat until pan is filled.
9. Cover loaf with plastic wrap and let rise another 30-45 minutes until puffed.
10. Preheat oven to 350℉.
11. Bake for 15 minutes, then tent with aluminum foil and bake another 20-25 minutes until golden brown and internal temperature reaches 200℉.
12. Cool loaf in pan 10 minutes, then transfer to a rack to cool completely.
13. To make glaze, whisk powdered sugar, vanilla extract, and milk until smooth.
14. Drizzle glaze over the cooled bread before serving.

Notes

• This recipe can be made without a stand mixer by mixing dough with a wooden spoon and kneading by hand. For doubling or tripling, use multiple 9×5-inch loaf pans. To use active sourdough starter instead of discard, replace 200g discard with 200g starter and increase rise times accordingly.