Sourdough Caramel Apple Pull-Apart Bread Recipe
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Sourdough Caramel Apple Pull-Apart Bread combines tangy sourdough starter, sweet apples, and rich caramel for a deliciously shareable treat!
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There’s something about a caramel apple that is just so nostalgic for me! Growing up, we enjoyed making them from scratch and also purchasing them from any summer events we would visit.
The buttery caramel when met with the tart, juicy apple is pure bliss!
That’s why I just had to include this fantastic flavor combination into my sourdough baking. First, I shared my Salted Caramel Apple Hand Pies made with a sourdough pie crust and now this delicious Sourdough Caramel Apple Pull-Apart Bread!
If you’ve never had pull-apart bread before, it’s the perfect loaf for sharing!
Fluffy pieces of sourdough bread sprinkled with sweet brown sugar and warm spices, packed together in a loaf pan with tender apples and topped with a rich homemade caramel sauce – flavor explotion!
It’s the perfect treat to bring to any fall gathers or brunches!
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Why You’ll Love This Recipe
Cozy Fall Flavors
You know that feeling when you take a bite of something and it just feels like fall? That’s what this Sourdough Caramel Apple Pull Apart Bread is all about.
It’s loaded with warm, tender apples, a sprinkle of cinnamon, and a sweet drizzle of caramel sauce. Grab a cup of apple cider to go with it, and you’re all set for a cozy afternoon!
Great for a Crowd
If you need a crowd-pleaser for brunch, this pull-apart bread is perfect. Everyone loves tearing off those warm, gooey pieces. Plus, it’s way easier than making cinnamon rolls from scratch.
Just stack those long strips of dough, and you’ve got a hit that’ll feed all your friends. They’ll definitely be coming back for seconds!
So Easy to Make
Want something special for breakfast without spending all morning in the kitchen? This bread is your answer! You get all the yummy flavors of cinnamon rolls without the hassle.
Just mix everything in a bowl, let it rise overnight, then assemble and bake it the next day. The smell while it’s baking will have everyone lining up at the kitchen door!
Ingredients Needed
Sourdough Starter: This 100% sourdough recipe rises with the help of a bubbly and active sourdough starter.
Water: Be sure that the water isn’t warmer than 120 degrees F. Any warmer can kill your starter, which will prohibit your dough from rising.
Unsalted Butter: Adding butter to this recipe makes this everyday bread so soft. You can substitute for a 1:1 ratio with olive oil if preferred.
Sugar: For some sweetness and color! While the bread bakes, the crust will turn golden brown due to the Maillard reaction.
Flour: Bread flour has a higher gluten count, which helps this homemade sourdough bread keep its shape. Incorporating some white flour keeps the bread nice and soft.
Salt: To enhance the overall flavor of the bread.
Filling
Dark brown sugar: Enhances the caramel flavors of this delicious loaf. Light brown sugar can be substituted.
Spices: A combination of cinnamon, nutmeg, and a pinch of cloves brings the perfect balance of warm spices.
Apples: My favorite apples to use are Granny Smith or Honeycrisp, but you can use any of your favorites.
Caramel
Sugar: Granulated Sugar or Pure Cane Sugar
Unsalted butter: Omit the salt if you use Salted Butter
Heavy cream: Brings the creaminess to this luscious caramel sauce.
Salt: I mean, it is called salted caramel!
* To find precise measurements, scroll to the bottom of this post to find the recipe card.
Supplies
Small saucepan
Parchment paper
Pizza Cutter
Baker’s Schedule
Bake the Same Day:
7 am: Make the Dough
7:30 am: Knead the Dough & Bulk Ferment
5 pm: Shape
5 pm: Second Rise
9 pm: Bake
Bake the Next Day:
9 pm: Make the Dough
10 pm: Knead the Dough
10 pm: First Rise
Next Morning:
7 am: Shape
7 am: Second Rise
11 am: Bake
How to Make Sourdough Caramel Apple Pull-Apart Bread
Make the Dough
In a large mixing bowl, whisk together the starter, warm water, melted butter, and sugar. Add the flour and salt to the wet ingredients and mix with a Danish dough whisk until all the flour has been incorporated. The bread dough will be shaggy and a little sticky.
Cover the bowl with a damp tea towel, a tied plastic bag, or plastic wrap. Let the dough rest for 30 minutes to an hour to allow the gluten to relax a little bit.
Knead the Dough
First, wet your fingers so the dough doesn’t stick to them.
Then, take a piece of the bread dough, pull it upwards, and fold it towards the center of the dough. Push the heel of your hand into the dough.
Turn the bowl clockwise a quarter turn and repeat the same motion. Continue to knead the dough for about 20 seconds. The dough should become more stiff and smooth looking.
Grease another bowl with butter and place the dough with the seam side down.
Bulk Fermentation
Cover the bowl again and let the dough rise till doubled in size. In my 70-degree F kitchen, the bulk rise will take anywhere from 8-10 hours. If your kitchen is cooler, then this will take longer. If your kitchen is warmer, then it will take less time.
Homemade Salted Caramel
To a medium pot, add white sugar and bring to medium heat on the stovetop. Leave the sugar for a few minutes. Once the sugar starts to melt, continue to give it a stir. It will dissolve completely in about 8-10 minutes. Keep an eye on it, be sure the sugar doesn’t burn.
Once the sugar is melted, add in the room temperature butter, stirring vigorously. It will begin to bubble and rise. Continue to mix. It will take some stirring to incorporate the sugar and butter fully.
When the sugar and butter are combined, slowly pour in the heavy cream while also stirring.
Continue to cook until the caramel begins to bubble and rise again.
Remove from the heat and pour into a small bowl to cool. Sprinkle in the salt and stir until combined. Set aside.
Apples
Peel and dice two large apples, I like Granny Smith or Honeycrisp, into ½ inch cubes. You don’t want the slices to be too big, otherwise, they won’t cook and be tender after baking. Set aside.
Shape the Dough
Once the dough has doubled in size, remove the bowl cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downward. Punching the dough helps to release all the gas. This creates a tighter crumb that you want for sandwich bread.
Remove the dough onto a non-floured surface. With a rolling pin, roll the bread dough into a large 12 x 12-inch square (it doesn’t need to be exact).
Spread the softened butter over the entire surface of the dough.
In a small bowl, stir together the brown sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture on the entire surface of the dough.
With a pizza cutter, slice the dough into 16 even pieces.
Grease and line a 9 x 5-inch loaf pan with butter and parchment paper before pouring ½ of the homemade caramel to the bottom of the pan.
Take a piece of cut dough, place it at one edge of the loaf pan, and press about 2 tablespoons worth of the chopped apples. Repeat with the remaining pieces of dough until you’ve filled the whole loaf pan. Sprinkle any remaining brown sugar mixture over the top of the bread.
Not ready to bake these on the same day? No worries! Cover the unbaked pull-apart bread with plastic wrap and store it in the fridge overnight. Before you’re ready to bake the loaf, pull the loaf pan out of the fridge and allow the dough to rise. This will take longer since the dough is cold from the fridge.
Second Proof
Cover with a damp towel or reusable shower cap and let rise for a second time. In my 70-degree F kitchen, this took 3-4 hours until they had noticeably grown and looked puffy. This step greatly depends on the temperature of your kitchen. Do not bake this bread until the dough has risen; otherwise, it will bake up dense and gummy.
*Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker. Then bake as normal.
Bake
Preheat your oven to 375 degrees F.
Place the sourdough pull-apart bread in the hot oven on the middle rack and bake for 75-85 minutes. Be sure to place a baking sheet underneath your loaf pan as the caramel sauce may bubble over.
This loaf takes longer to bake due to the caramel sauce on the bottom of the loaf pan. I highly suggest investing in a digital thermometer. Continually check the internal temperature of the loaf while it is baking to be sure that the loaf is fully baked and not raw in the center. A baked loaf will have an internal temperature of 190-200 degrees F.
If you notice the top of your loaf is browning too quickly, cover it with a piece of aluminum foil and continue to bake.
Remove from the oven and place the bread pan on a wire rack. Keep the pan loaf in the tin pan for an extra 5-10 minutes before removing it. This helps the caramel sauce to thicken and stick to the top of the bread.
While it is still warm, place a serving plate on top of the loaf pan and then flip to remove the pull-apart loaf from the baking dish.
Drizzle the remaining caramel sauce on top of the loaf, pull apart the slices, and serve warm. Enjoy!
How to Serve
Serve this bread warm for the best flavor. Pull apart the soft pieces and drizzle some warm caramel glaze on top.
It’s great on its own, but you can also serve it with maple syrup or alongside caramel apples for a fun touch. This makes a perfect addition to any brunch or family gathering!
How to Store
If you have leftovers, keep them in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread in plastic wrap and place it in the fridge. When you’re ready to enjoy it again, just reheat slices in a microwave-safe dish for about 15-20 seconds to warm it back up.
FAQs
What types of apples work best in this recipe?
For the best apple flavor, I recommend using Granny Smith apples for their tartness or Honeycrisp or Gala apples for a sweeter taste. Mixing and matching is also great—just make sure to chop them into small pieces so they fit nicely in your stacked strips of dough.
Can I make variations or substitutions in this recipe?
Absolutely! You can also add extra flavor by including spices like nutmeg in your cinnamon mixture. For a fun twist, try adding dried fruits or nuts along with apple chunks for added texture.
Happy baking!
More Recipes Like This:
Cinnamon Raisin Swirl Sourdough Bread
Sourdough Cheese and Garlic Pull-Apart Bread Recipe
Soft Whole Wheat Sourdough Sandwich Bread Recipe
Whole Wheat Sourdough Sandwich bread
Sourdough Caramel Apple Pull-Apart Bread Recipe
Sourdough Caramel Apple Pull-Apart Bread combines tangy sourdough starter, sweet apples, and rich caramel for a deliciously shareable treat!
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
Pull-Apart Dough
- 65 grams active sourdough starter (heaping 1/4 cup)
- 300 grams warm water (1 1/3 cups)
- 57 grams unsalted butter, melted (4 Tablespoons)
- 25 grams white sugar (2 Tablespoons) see notes*
- 400 grams bread flour (2 3/4 cups + 1 Tablespoon)
- 100 grams all-purpose flour (3/4 cup)
- 9 grams salt (1 1/2 teaspoons)
Homemade Caramel Sauce
- 200 grams (1 cup) sugar
- 85 grams (6 Tablespoons) unsalted butter, softened
- 115 grams (1/2 cup) heavy cream
- 3 grams (1/2 teaspoon) salt
Apple Filling
- 280 grams, 2 large apples, peeled and 1/2-inch cubes
- 44 grams (3 Tablespoons) unsalted butter, softened
- 110 grams (1/2 cup) light or dark brown sugar
- 8 grams (1 Tablespoon) ground cinnamon
- 1 gram (1/4 teaspoon) ground nutmeg
- pinch of ground cloves
Instructions
You can find two Sample Baker's Schedules below!
Make the Dough
1. In a large mixing bowl, whisk together active starter, warm water (no hotter than 110 degrees F), melted butter, and sugar. Add the flour and salt to the wet ingredients and mix with a Danish dough whisk until all the flour has been incorporated. The bread dough will be shaggy and a little sticky.
65g (heaping 1/4 c) starter, 300g (1 1/3 c) warm water, 57g (4 T) unsalted butter, melted, 25g (2 T) sugar, 400g (2 3/4 c + 1 T) bread flour, 100g (3/4 c) all-purpose flour, 9g (1 1/2 tsp) salt
2. Cover the bowl with a damp tea towel, a tied plastic bag, or plastic wrap. Let the dough rest for 30 minutes to an hour to allow the gluten to relax a little bit.
Knead the Dough
3. First, wet your fingers so the dough doesn’t stick to them. Then, take a piece of the bread dough, pull it upwards, and fold it towards the center of the dough. Push the heel of your hand into the dough.
4. Turn the bowl clockwise a quarter turn and repeat the same motion. Continue to knead the dough for about 20 seconds. The dough should become more stiff and smooth looking.
5. Grease another bowl with butter and place the dough with the seam side down.
Bulk Fermentation
6. Cover the bowl again and let the dough rise till doubled in size. In my 70-degree F kitchen, the bulk rise will take anywhere from 8-10 hours. If your kitchen is cooler, then this will take longer. If your kitchen is warmer, then it will take less time.
Once the dough has just about doubled in size, proceed to prepare the homemade caramel sauce and apple filling!
Homemade Salted Caramel
7. To a medium pot, add white sugar and bring to medium heat on the stovetop. Leave the sugar for a few minutes. Once the sugar starts to melt, continue to give it a stir. It will dissolve completely in about 8-10 minutes. Keep an eye on it, be sure the sugar doesn’t burn.
200g (1 c) sugar
8. Once the sugar is melted, add in the room temperature butter, stirring vigorously. It will begin to bubble and rise. Continue to mix. It will take some stirring to incorporate the sugar and butter fully.
85g (6 T) unsalted butter, softened
9. When the sugar and butter are combined, slowly pour in the heavy cream while also stirring. Continue to cook until the caramel begins to bubble and rise again.
115g (1/2 c) heavy cream
10. Remove from the heat and pour into a small bowl to cool. Sprinkle in the salt and stir until combined. Set aside.
3g (1 1/2 tsp) salt
Apples
11. Peel and dice two large apples, I like Granny Smith or Honeycrisp, into ½ inch cubes. You don’t want the slices to be too big, otherwise, they won’t cook and be tender after baking. Set aside.
280g (2 large) apples
Shape the Dough
12. Once the dough has doubled in size, remove the bowl cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downward. Punching the dough helps to release all the gas. This creates a tighter crumb that you want for the sourdough pull-apart bread.
13. Remove the dough onto a non-floured surface. With a rolling pin, roll the bread dough into a large 12 x 12-inch square (it doesn't need to be exact). Spread the softened butter over the entire surface of the dough.
44g (3 T) unsalted butter, softened
14. In a small bowl, stir together the brown sugar and spices. Sprinkle the cinnamon sugar mixture on the entire surface of the dough. With a pizza cutter or sharp knife, slice the dough into 16 even pieces. *see photos above*
110g (1/2 c) light or dark brown sugar, 8g (1 T) cinnamon, 1g (1/4 tsp) nutmeg, pinch of cloves
15. Grease a 9 x 5-inch loaf pan with more butter and line with parchment paper before pouring ½ of the homemade caramel to the bottom of the pan.
16. Take a piece of cut dough, place it at one edge of the loaf pan, and press about 20g (2 tablespoons) worth of the chopped apples on the right side of the dough. Repeat with the remaining pieces of dough until you've filled the whole loaf pan. (I don't place any apples on the last piece of dough.) Sprinkle any remaining brown sugar mixture over the top of the bread.
Not ready to bake these on the same day?
No worries! Cover the unbaked pull-apart bread with plastic wrap and store it in the fridge overnight. Before you’re ready to bake the loaf, pull the loaf pan out of the fridge and allow the dough to rise. This will take longer since the dough is cold from the fridge.
17. Cover with a damp towel or reusable shower cap and let rise for a second time. In my 70-degree F kitchen, this took 3-4 hours until they had noticeably grown and looked puffy. This step greatly depends on the temperature of your kitchen. Do not bake this bread until the dough has risen; otherwise, it will bake up dense and gummy. See photos above for reference.
*Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker. Then bake as normal.
Bake
18. Preheat your oven to 375 degrees F.
19. Place the sourdough pull-apart bread in the hot oven on the middle rack and bake for 75-85 minutes. Be sure to place a baking sheet underneath your loaf pan as the caramel sauce may bubble over.
This loaf takes longer to bake due to the caramel sauce on the bottom of the loaf pan. I highly suggest investing in a digital thermometer. Continually check the internal temperature of the loaf while it is baking to be sure that the loaf is fully baked and not raw in the center. A baked loaf will have an internal temperature of 190-200 degrees F.
If you notice the top of your loaf is browning too quickly, cover it with a piece of aluminum foil and continue to bake.
18. Remove from the oven and place the bread pan on a wire rack. Keep the pan loaf in the tin pan for an extra 5-10 minutes before removing it. This helps the caramel sauce to thicken and stick to the top of the bread.
19. While it is still warm, place a serving plate on top of the loaf pan and then flip to remove the pull-apart loaf from the baking dish.
20. Drizzle the remaining caramel sauce on top of the loaf, pull apart the slices, and serve warm. Enjoy!
Notes
Ingredients:
Sugar: 24 grams or 1 Tablespoon of honey can be used as a substitute.
Baker’s Schedule
Bake the Same Day:
7 am: Make the Dough
7:30 am: Knead the Dough & Bulk Ferment
5 pm: Shape
5 pm: Second Rise
9 pm: Bake
Bake the Next Day:
9 pm: Make the Dough
10 pm: Knead the Dough
10 pm: First Rise
Next Morning:
7 am: Shape
7 am: Second Rise
11 am: Bake
How to Store
If you have leftovers, keep them in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread in plastic wrap and place it in the fridge. When you’re ready to enjoy it again, just reheat slices in a microwave-safe dish for about 15-20 seconds to warm it back up.
What types of apples work best in this recipe?
For the best apple flavor, I recommend using Granny Smith apples for their tartness or Honeycrisp or Gala apples for a sweeter taste. Mixing and matching is also great—just make sure to chop them into small pieces so they fit nicely in your stacked strips of dough.
Please clarify, The written instructions says 2 apples (280g) but the ingredient list says 1 apple (140g). I’m guessing 2 apples is the correct amount?
Hi Dorothy! Thank you for bring this to my attention. It has now been corrected! You were correct – the filling should have 2 large apples.