Sourdough Discard Garlic Herb Monkey Bread
This sourdough discard garlic herb monkey bread transforms your leftover starter into the most irresistible pull-apart bread. Each piece is coated in melted butter, fresh herbs, and roasted garlic for a savory twist on the classic sweet version.
Perfect for game day, holiday gatherings, or a cozy weekend brunch, this recipe gives your discard a delicious second life. The tangy sourdough flavor pairs beautifully with fragrant rosemary, thyme, and Parmesan cheese.
Why You’ll Love This Recipe
This isn’t your average monkey bread. The sourdough discard adds a subtle tang that balances the richness of butter and cheese, while fresh herbs bring an aromatic depth you won’t find in store-bought versions.
It’s also incredibly forgiving. Whether your discard is freshly fed or straight from the fridge, this recipe works beautifully and helps reduce food waste in your kitchen.
The pull-apart format makes it perfect for sharing. No knives needed—just grab a piece and enjoy the garlicky, buttery goodness with every bite.
Read More: Chocolate Chip Ricotta Crinkle Breakfast Cookies
Key Ingredients
Sourdough discard is the star here. Use unfed discard that’s been stored in the fridge—it doesn’t need to be active or bubbly for this recipe.
Fresh herbs like rosemary, thyme, and parsley create layers of flavor. Dried herbs work in a pinch, but fresh ones make a noticeable difference in taste and aroma.
Roasted garlic adds sweetness and depth. You can roast a whole head ahead of time or use minced raw garlic mixed into the butter for a sharper kick.
Other essentials include:
How to Make It
Start by mixing your sourdough discard with flour, baking powder, and a pinch of salt. The dough should be soft and slightly sticky—don’t overmix or it’ll become tough.
Roll the dough into small balls, about 1 to 1.5 inches each. This size ensures even cooking and perfect pull-apart pieces that aren’t too big or too small.
Toss each ball in melted butter, then roll in your garlic-herb-parmesan mixture. Layer them in a greased bundt pan, stacking as you go for that signature monkey bread look.
Bake until golden brown and fragrant. Let it cool for 5 minutes before inverting onto a serving plate—this helps it hold its shape while still being warm enough to pull apart easily.
Sourdough Discard Garlic Herb Monkey Bread
Course: BreakfastCuisine: AmericanDifficulty: Easy8
20
minutes40
minutes1
hourPull-apart monkey bread made with sourdough discard, loaded with garlic, fresh herbs, and parmesan. Soft, buttery, and perfect for sharing.
Ingredients
- For the Dough:
1 cup (240g) sourdough discard, unfed
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup (120ml) milk
2 tablespoons melted butter
- For the Coating:
½ cup (115g) unsalted butter, melted
4 cloves garlic, minced (or 1 head roasted garlic, mashed)
3 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
¾ cup (75g) Parmesan cheese, grated
½ teaspoon black pepper
½ teaspoon garlic powder
Directions
- Preheat oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter or non-stick spray.
- Make the dough: In a large bowl, combine sourdough discard, flour, baking powder, and salt. Add milk and 2 tablespoons of melted butter. Mix until a soft dough forms. Don’t overmix.
- Shape the dough: Divide the dough into 24-30 small balls, about 1 to 1.5 inches each. Set aside.
- Prepare the coating: In a shallow bowl, mix melted butter with minced garlic. In another bowl, combine parsley, rosemary, thyme, parmesan, black pepper, and garlic powder.
- Coat the dough balls: Dip each ball in garlic butter, then roll in the herb-parmesan mixture until fully coated.
- Layer in pan: Arrange coated dough balls in the prepared bundt pan, stacking them evenly. Pour any remaining garlic butter and herbs over the top.
- Bake: Bake for 35-40 minutes until golden brown and cooked through (internal temperature should reach 190°F).
- Cool and serve: Let cool in the pan for 5 minutes, then carefully invert onto a serving plate. Serve warm and pull apart with your hands.
Notes
- Discard tips: Use cold discard straight from the fridge. It doesn’t need to be active or fed.
Make ahead: Assemble the monkey bread up to step 6, cover tightly, and refrigerate overnight. Bake fresh in the morning, adding 5-10 minutes to bake time.
Herb swaps: Use 1 tablespoon dried Italian seasoning if you don’t have fresh herbs.
Pan options: A 9×5 loaf pan or 9-inch round cake pan works if you don’t have a bundt pan. Adjust baking time as needed.
| Nutrient | Per Serving |
|---|---|
| Calories | 285 kcal |
| Total Fat | 12 g |
| Sugars | 3 g |
| Protein | 7 g |
| Dietary Fiber | 2 g |
Tips for Success
Don’t skip greasing the pan. Use butter or non-stick spray generously to prevent sticking. A bundt pan works best, but a round cake pan or loaf pan will do in a pinch.
Adjust baking time based on your pan. A bundt pan needs about 35-40 minutes, while a shallower pan may cook faster. Check for golden color and an internal temp of 190°F.
Serve it warm. Monkey bread is best enjoyed fresh from the oven when the butter is still melty and the exterior is crispy. Reheat leftovers in a 300°F oven for 10 minutes.
Variations to Try
Swap herbs based on what you have. Oregano, basil, or sage all work beautifully. You can even add a pinch of red pepper flakes for a spicy kick.
Make it cheesy by adding mozzarella or gruyere cubes between the dough balls. They’ll melt into gooey pockets of deliciousness as it bakes.
Turn it into breakfast monkey bread by adding crumbled cooked bacon or sausage to the layers. Serve with scrambled eggs for a hearty morning feast.
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 2 days. The bread will soften slightly but still tastes delicious.
For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Wrap tightly in plastic wrap, then foil to prevent freezer burn.
Reheat in a 300°F oven for 10-15 minutes until warmed through. Avoid the microwave—it makes the bread rubbery instead of maintaining that crispy-on-the-outside texture.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Active starter works perfectly in this recipe. The flavor will be slightly more tangy, and the texture might be a bit fluffier. Use the same amount as you would discard.
Why is my monkey bread doughy in the center?
This usually means it needed more baking time or the dough balls were too large. Make sure balls are no bigger than 1.5 inches, and bake until the internal temperature reaches 190°F. If the top browns too quickly, tent with foil and continue baking.
Can I make this without a bundt pan?
Absolutely. Use a 9-inch round cake pan, 9×5 loaf pan, or even a cast iron skillet. The shape will be different, but the flavor and pull-apart texture remain the same. Just adjust baking time and watch for a golden brown color.
