Maple Pecan Pull-Apart Sourdough Bread Recipe

Maple Pecan Pull-Apart Sourdough Bread Recipe

Yield: slices

Prep Time: 8

Cook Time: 1 20

Second Rise: 3

Total Time: 12 20

Fluffy slices of Maple Pecan Sourdough Pull Apart Bread drizzled with sweet maple glaze combines rich flavors of maple and pecans in an easy-to-make recipe that everyone will enjoy.

4.60 from 5 votes

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Equipment

Ingredients

Pull-Apart Dough

65 grams active starter heaping 1/4 cup
300 grams warm water 1 1/3 cups
57 grams unsalted butter, melted 4 Tablespoons
25 grams sugar 2 Tablespoons
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 Sticky Topping

160 grams light or dark brown sugar 3/4 cup
80 grams honey 1/4 cup
113 grams unsalted butter 1/2 cup
3 grams salt 1/2 teaspoon
80 grams pecans, chopped 3/4 cup

Cinnamon Filling

44 grams unsalted butter, softened 3 Tablespoons
110 grams light or dark brown sugar 1/2 cup
8 grams ground cinnamon 4 teaspoons

Maple Glaze

96 grams powdered sugar 3/4 cup
28 grams unsalted butter, melted 2 Tablespoons
60 grams pure maple syrup 3 Tablespoons
45 grams heavy cream 3 Tablespoons

Instructions

Make the Dough

In a straight-edge bowl, whisk together active starter, warm water (no hotter than 110 degrees F), melted butter, and sugar. Then 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.
I love using this straight-edge bowl because it allows me to clearly see when the dough has doubled in size.
65 grams active starter, 300 grams warm water, 57 grams unsalted butter, melted, 25 grams sugar, 400 grams bread flour, 100 grams all-purpose flour, 9 grams salt
Cover the bowl with the plastic cover 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.

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.
Once the dough has just about doubled in size, proceed to prepare the homemade sticky sauce.

Homemade Sticky Topping

To a medium pot, add brown sugar, honey, butter, and salt. Place over low heat and stir often until the butter and sugar have melted.
160 grams light or dark brown sugar, 80 grams honey, 113 grams unsalted butter, 3 grams salt
When the sugar and butter are combined, remove from the heat and pour into a small bowl to cool slightly. Set aside.

Shape the Dough

Once the dough has doubled in size, 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.
44 grams unsalted butter, softened
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*
110 grams light or dark brown sugar, 8 grams ground cinnamon
Grease and line a 9 x 5-inch loaf pan with butter and parchment paper before pouring all of the homemade sticky sauce to the bottom of the pan. Sprinkle the roughly chopped pecans on top.
80 grams pecans, chopped
Take a piece of cut dough, place it at one edge of the loaf pan. 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.
Cover with plastic wrap 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.

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 80-90 minutes. Be sure to place a baking sheet underneath your loaf pan as the sticky sauce may bubble over.
If you notice the top of your loaf is browning too quickly, cover it with a piece of aluminum foil and continue to bake.
This loaf takes longer to bake due to the sticky 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.
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 sticky 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.

Maple Glaze

In a medium bowl, add the powdered sugar, melted unsalted butter, maple syrup, and heavy cream. Whisk until smooth. Drizzle on top of the loaf, pull apart the slices, and serve warm. Enjoy!
96 grams powdered sugar, 28 grams unsalted butter, melted, 60 grams pure maple syrup, 45 grams heavy cream

Notes

Two 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.

This recipe card was updated on 03/12/26.

Nutrition

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