Sourdough Discard Garlic Herb Monkey Bread That Vanishes in 5 Minutes (Make Two!)

You know that jar of sourdough discard hogging shelf space in your fridge? It’s not trash—it’s your secret weapon for the most ridiculous pull-apart garlic bread of your life. We’re talking golden, buttery, herby, cheesy edges with tangy, pillowy centers you can tear apart like a boss.

This is the kind of bake that makes people “just stop by,” only to magically leave with empty plates. If you’ve ever wanted bakery-level bread with weeknight effort, this is your move. Grab the pan; your house is about to smell illegal.

What Makes This Recipe So Good

Uses sourdough discard: No waste, tons of flavor.
The tang adds depth without a full ferment.
Pull-apart party format: Everyone gets crispy edges and soft centers—no fighting for the end piece.
Quick rise, big flavor: Yeast plus discard means fluffy texture in under 2 hours.
Garlic-herb butter: It soaks into every nook for maximum flavor. Like garlic bread on cheat mode.
Foolproof dough: Soft, forgiving, and easy to shape—even if your “baking skills” are mostly vibes.

What Goes Into This Recipe – Ingredients

Sourdough discard – 1 cup (240g), unfed, room temp preferred
Warm milk – 3/4 cup (180ml), about 100–110°F/38–43°C
Granulated sugar – 1 tablespoon
Instant or active dry yeast – 2 1/4 teaspoons (one packet)
All-purpose flour – 3 to 3 1/2 cups (360–420g), start low and add as needed
Kosher salt – 1 1/2 teaspoons
Unsalted butter (melted, cooled) – 4 tablespoons for dough + 6 tablespoons for coating
Olive oil – 1 tablespoon (for greasing bowl/pan)
Garlic – 5–6 cloves, finely grated or minced
Fresh parsley – 2 tablespoons, finely chopped
Fresh thyme or rosemary – 1 tablespoon, chopped (or 1 teaspoon dried)
Red pepper flakes – 1/2 teaspoon (optional but recommended)
Parmesan cheese – 1/2 cup, finely grated
Mozzarella (optional) – 1/2 cup, shredded, for extra gooey pull
Flaky salt – for finishing

The Method – Instructions

Wake up the yeast: In a large bowl, mix warm milk and sugar. Sprinkle yeast on top and let it get foamy, 5–10 minutes.
If it doesn’t foam, start over—yeast is being dramatic.
Build the dough: Add sourdough discard, melted butter (4 tbsp), and salt. Stir in 3 cups flour. Mix until a shaggy dough forms.
If sticky like glue, add more flour 1–2 tablespoons at a time.
Knead: Knead 6–8 minutes by hand or 4–5 minutes in a stand mixer on medium-low, until smooth and slightly tacky, not sticky. The dough should stretch without tearing quickly.
First rise: Place dough in a lightly oiled bowl. Cover and let rise in a warm spot until doubled, 45–75 minutes depending on your kitchen mood and yeast enthusiasm.
Prep the butter bath: In a small bowl, combine melted butter (6 tbsp), garlic, parsley, thyme/rosemary, red pepper flakes, and half the Parmesan.
Stir. Try not to drink it.
Shape the dough balls: Punch down dough. Divide into 36–40 pieces (about 1–1.25 inches each).
Roll into smooth balls—no need for perfection; rustic is the aesthetic.
Dunk and layer: Grease a bundt pan or 9×13-inch pan. Dip each dough ball in the garlic-herb butter, letting excess drip, then nestle into the pan. Scatter mozzarella (if using) and remaining Parmesan between layers for cheesy pockets.
Second rise: Cover and let puff until the dough fills the pan and feels airy, 20–35 minutes.
Preheat oven to 350°F (175°C) while it rises.
Bake: Place pan on a sheet tray (drips happen). Bake 28–35 minutes for bundt or 22–28 minutes for 9×13, until deep golden brown and internal temp hits about 195–200°F (90–93°C).
Finish strong: Cool 5–10 minutes, invert if using a bundt, then brush with any leftover butter (rewarm if needed). Sprinkle flaky salt and a little fresh parsley.
Serve warm and smug.

Keeping It Fresh

Same-day best: Peak texture is within 2–3 hours of baking. It’s engineered for immediate destruction.
Short-term storage: Wrap airtight at room temp up to 2 days. Rewarm at 300°F (150°C) for 8–10 minutes to revive the crisp edges.
Freeze: Cool completely, wrap tightly, freeze up to 2 months.
Reheat from frozen at 325°F (165°C) for 15–20 minutes, tent with foil if browning too fast.
Leftover hack: Split and toast pieces in a skillet with a touch of butter. Add eggs and you’ve got brunch bragging rights.

What’s Great About This

Time-flexible: Discard gives flavor without a 12-hour commitment. Busy weeknight approved.
Low-stress shaping: Roll, dunk, layer.
No braids, no lattices, no perfectionism.
Party-proof: Ideal for game day, potlucks, or that neighbor who always “forgets” their Tupperware.
Customizable: Change herbs, add cheese, spice it up—your pan, your rules.

Pitfalls to Watch Out For

Over-flouring: A stiff dough bakes dense. Keep it slightly tacky; oil your hands instead of dumping flour.
Cold discard bomb: Ice-cold discard slows fermentation. Bring it closer to room temp for a reliable rise, FYI.
Underbaking: Pale bread = gummy texture.
Aim for deep golden and check temp if unsure.
Garlic scorch: Exposed garlic can burn. Make sure pieces are tucked into the dough layers or mixed well into butter.
Pan stick: Grease like you mean it—especially in a bundt. Butter + oil combo is the move.

Different Ways to Make This

Cheesy Jalapeño: Add diced pickled jalapeños and swap mozzarella for pepper jack.
Finish with lime zest. Wildly good.
Everything Bagel Style: Skip the herbs; add 2–3 tablespoons everything seasoning to the butter. Serve with whipped cream cheese.
Herb Garden: Basil, chives, dill, and lemon zest for a brighter spring vibe.
Great with grilled salmon or chicken.
Brown Butter + Sage: Brown the butter first, add chopped sage, and a pinch of nutmeg. Perfect for cozy nights.
Pesto Pull-Apart: Swirl 1/3 cup pesto into the butter and use Parmesan only. Serve with marinara for dipping, IMO elite.
Skillet Version: Bake in a 10–12 inch cast-iron skillet for max crust.
Watch the timing; it bakes a bit faster.

FAQ

Can I make this without commercial yeast?

Yes. Increase the discard to 1 1/4 cups and reduce milk slightly to maintain dough consistency. Do a longer bulk rise (2–4 hours) and a longer second rise.

Flavor will be great, but timing is less predictable.

What if my discard is a week old and super sour?

It still works. To balance tang, add an extra teaspoon of sugar to the dough and a touch more Parmesan. Older discard often means deeper flavor—no complaints here.

Do I need a bundt pan?

Nope.

A 9×13 pan, two 8-inch rounds, or a cast-iron skillet all work. Just adjust bake times and ensure good greasing.

Can I make the dough ahead?

Yes. After the first rise, refrigerate up to 18 hours.

Shape cold dough into balls, coat, pan up, and let it come to room temp and puff before baking.

Is bread flour better than all-purpose?

Bread flour gives extra chew and structure. All-purpose is softer and totally excellent. Use what you have; this recipe isn’t precious.

Can I use garlic powder instead of fresh?

You can.

Use 1–1.5 teaspoons garlic powder in the butter mixture. For deeper flavor, add 1/2 teaspoon to the dough too.

How do I make it vegan?

Use plant milk, olive oil or vegan butter, and skip Parmesan or use a vegan alternative. Brush generously after baking to keep that glossy, bakery sheen.

Final Thoughts

This Sourdough Discard Garlic Herb Monkey Bread hits that rare combo: minimal effort, maximum flex.

It turns fridge clutter into a crowd-pleasing showpiece with buttery shards, fluffy interiors, and enough garlic to make your neighbors jealous. Make it as written or riff hard—either way, you’ll be pulling apart greatness. Pro tip: double the batch, because the first one disappears before you find the serving plate.