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This Sourdough Apple Pie Pull-Apart Bread is so soft and fluffy, layered with spiced apple chunks, topped with a buttery crumble streusel, and finished with a vanilla glaze.
Every bite has warm cinnamon spice, juicy apples, and a light, pillowy crumb that pulls apart into tender layers. The streusel adds a crisp, buttery crunch while the sweet vanilla glaze melts into all the nooks and crannies. Perfect for a weekend brunch or a cozy dessert. Think sourdough cinnamon roll meets apple pie and apple turnovers, but in a tear-and-share loaf.
If you love these flavors, don’t miss my Sourdough Apple Crisp Cinnamon Rolls, Sourdough Apple Fritter Bread, and Caramel Apple Sourdough Focaccia.
This post is brought to you in collaboration with Taylor & Colledge Organic Madagascan Vanilla Extract.
Why you will love this recipe
- Same day sourdough recipe– This recipe is naturally leavened with your sourdough starter but can be made in just one day, making it a great recipe for busy bakers.
- Easy for sharing- This Sourdough Apple Pull-Apart Bread is the perfect dessert for sharing! More pull-apart variations include Jalapeno Cheddar Bacon Pull-Apart Bread and Sourdough Cinnamon Star Bread.
- Cozy apple pie flavors- The tart apples are paired with warm cinnamon and nutmeg, and a sweet brown sugar filling to give you the flavors of an apple pie. It will be perfect for your dessert table on Thanksgiving.
- Super soft texture – The bread layers are so soft and fluffy and super light. It is baked to golden brown perfection, and every layer melts in your mouth!
Important Ingredients and Substitutions
- Taylor & Colledge Organic Madagascan Vanilla Extract– This pure, high-quality vanilla extract uses fairtrade Madagascan vanilla beans and adds the most beautiful, rich vanilla flavor to the dough and icing. It is also a delicious addition to my Sourdough Gingerbread Cinnamon Roll Focaccia.
- Active Sourdough starter– An active starter is one that has recently been fed, has doubled in size, and is bubbly.
- Bread flour – I recommend using bread flour because it absorbs liquid better, but in a pinch, you can use all-purpose flour, but you may need to add more flour because all-purpose does not absorb liquid as well.
- Milk – I like to use whole milk for the fat content, but you can use whatever you have on hand. For a dairy free option, I recommend full-fat coconut milk.
- Apples – I used Granny Smith apples because of their tart flavor, but feel free to use any variety, such as Honeycrisp or Gala apples. You will want the apple chunks to be small enough to easily layer between the bread.
- Spices – Cinnamon and nutmeg are both used to create the warm apple pie flavor.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Apple Pie Pull-Apart Bread
Step 1: In a stand mixer, combine the active sourdough starter, milk, bread flour, salt, sugar, egg, and butter, and knead on low speed for about 8-10 minutes, or until the dough passes the windowpane test. Alternatively, you can knead by hand.
Step 2: Transfer the dough to a large mixing bowl, or a 2 quart straight edge container.
Step 3: Cover, and let the dough rise in a warm spot until doubled in size, about 4–5 hours at 80°F.
Step 4: Once the dough is finished rising, prepare the filling. In a small bowl, mix together the melted butter with the flour, brown sugar, cinnamon and nutmeg. Next, peel and dice the apple.
Step 5: Punch down the dough and roll it out into a 16×16-inch square.
Step 6: Spread the cinnamon sugar mixture over the dough.
Step 7: Using a pizza cutter, cut four 4″ strips in one direction and then make four 4″ cuts in the other direction, making sixteen 4″ squares.
Step 8: Add diced apples (about 1 Tablespoon) to each square.
Step 9: Fold each square in half.
Step 10: Stack 4 squares at a time on top of each other and then place them into a greased or lined 9×5-inch loaf pan so the fold is on the bottom. Repeat with the remaining squares. It is a tight fit in the loaf pan so continue to push them forward to make room.
Step 11: Cover and let rise until puffy, about 1 hour at 80°F.
Step 12: Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the remaining ingredients to the bowl and, using a fork or your fingers, incorporate the ingredients until it resembles coarse crumbs.
Step 13: Sprinkle the streusel on top of the loaf.
Step 14: Bake in a preheated 350°F oven for a total of 70 minutes. Place a sheet pan on the rack underneath just in case it bubbles over. Bake for 40 minutes uncovered, followed by an additional 30 minutes with foil tented over top. Cook until the internal temperature is 205°F. Let the pull-apart bread cool slightly and then transfer to a wire rack.
Step 15: Make the glaze by mixing together the powdered sugar, milk, and vanilla extract.
Step 16: Drizzle the icing on top of the Sourdough Apple Pie Pull-Apart Bread. Serve warm and enjoy!
Sample baking schedule
Here is an example of a timeline for making the Sourdough Apple Pull-Apart loaf in one day. The rise times can depend on the temperature and the activity of your starter, so your timeline may vary. This timeline assumes a temperature of 80°F.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (12 grams starter: 60 grams flour: 60 grams water) left at 72°F. | Night before: 10 pm |
| Mix dough & first rise | 8 am |
| Add filling | 12 pm |
| Second rise | 12:30 pm |
| Bake | 1:30 pm |
Recipe Tips
- If the dough is really sticky or hard to work with, even after a few minutes of kneading, you can slowly add a little flour until it comes together.
- To ensure a really light and fluffy loaf, knead until it passes the windowpane test, meaning you can stretch a piece of the dough thin enough that you can see light through without it tearing.
- Place a baking sheet on the rack underneath, just in case the loaf overflows the edges of the loaf pan.
- The dough may be warmer than 80 degrees after kneading, depending on the mixer. You don’t need to worry about bringing the temperature down, it will likely just rise quicker. If the room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm here.
Storage instructions
If you have leftovers, store the Sourdough Apple Pie Pull-Apart Bread in an airtight container or cover with plastic wrap. Store on the counter up to 2 days or in the fridge for longer storage. To reheat, add to the microwave until warm and gooey.
Recipe FAQ
Yes! In cooler temperatures (around 68–70°F), the dough can rise on the counter overnight for 8–10 hours, or until doubled in size.
If your dough is not rising, check the temperature of the dough. If it is cooler than 80°F it will take longer to rise, so it may just need a longer rise time. You can speed up the rise time by finding a warm spot to place the dough, like in the oven with the light on.
If your dough is warm, but it is not rising, it is likely an issue with your starter health. You can find more tips on caring for and strengthening your starter.
Yes you can but you will likely end up having to add more flour to the dough as all-purpose does not absorb liquids as well.
Yes once it is close to being done with the second rise you can cover it and place it in the fridge for up to 12 hours before baking.
More fall Sourdough recipes
Soft Sourdough Bread Recipes
Sourdough Garlic Bread (Ready in 20 minutes!)
Sourdough Discard Recipes
Cranberry Orange Sourdough Scones
Sourdough Breakfast Recipes
Sourdough Sticky Buns
Fall Sourdough Recipes
Sourdough Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Icing
Tried this Sourdough Apple Pie Pull-Apart Bread or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Apple Pie Pull Apart Bread with a Vanilla Glaze
Equipment
Ingredients
Dough
- 160 grams whole milk, warmed to 100°F, ⅔ cup
- 120 grams active sourdough starter, ½ cup
- 50 grams granulated sugar, ¼ cup
- 5 grams salt, 1 teaspoon
- 1 large egg
- 28 grams unsalted butter, softened, 2 tablespoons
- 375 grams bread flour, 2⅔ cups
- 5 grams Taylor & Colledge Organic Madagascan Vanilla Extract, 1 teaspoon
Filling
- 28 grams butter, softened, 2 Tablespoons
- 9 grams flour, 1 Tablespoon
- 110 grams brown sugar, ½ cup
- 3 grams cinnamon , 1 teaspoon
- ½ teaspoon nutmeg
- 180 grams peeled and diced Granny Smith Apple, 1 ½ cups
Streusel toppping
- 28 grams butter, melted, 2 Tablespoons
- 35 grams all-purpose flour, ¼ cup
- 55 grams brown sugar, ¼ cup
- 3 grams cinnamon, 1 teaspoon
Icing
- 90 grams powdered sugar, ¾ cup
- 30 grams milk, 2 Tablespoons
- 3 grams Taylor & Colledge Organic Madagascan Vanilla Extract, ½ teaspoon
Instructions
- In a stand mixer, combine the dough ingredients and knead on low speed for about 8 minutes, or until the dough passes the windowpane test. Alternatively, you can knead by hand.160 grams whole milk, 120 grams active sourdough starter, 50 grams granulated sugar, 5 grams salt, 1 large egg, 28 grams unsalted butter, softened, 375 grams bread flour, 5 grams Taylor & Colledge Organic Madagascan Vanilla Extract
- Transfer the dough to a large mixing bowl, or a 2 quart straight edge container. Cover, and let rise in a warm spot until doubled in size, about 4–5 hours at 80°F.
- Once the dough rises, prepare the filling. In a small bowl, mix together the melted butter, flour, brown sugar, cinnamon and nutmeg. Next, peel and dice the apple.28 grams butter ,9 grams flour, 110 grams brown sugar, 3 grams cinnamon , ½ teaspoon nutmeg, 180 grams peeled and diced Granny Smith Apple
- Punch down the dough and roll it out on a lightly floured surface into a 16×16-inch square.
- Spread the cinnamon sugar mixture over the dough.
- Using a pizza cutter, cut four 4" strips in one direction and then cut 4 4" strips the other direction, making sixteen 4" squares.
- Add diced apples (about 1 Tablespoon) to each square. Fold each square in half.
- Stack 4 squares at a time on top of each other and then place them into a parchment-lined 9×5-inch loaf pan so the fold is on the bottom. Repeat with the remaining squares. It is a tight fit in the loaf pan so continue to push them up to make room.
- Cover and let rise until puffy, about 1 hour at 80°F.
- After the second rise, top with the streusel. Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the dry ingredients and then, using a fork or your fingers, incorporate the ingredients until it resembles coarse crumbs. Sprinkle on top of the loaf.28 grams butter, 35 grams all-purpose flour, 55 grams brown sugar, 3 grams cinnamon
- Bake in a preheated 350°F oven for a total of 70 minutes. Place a sheet pan on the rack underneath just in case any butter leaks out. Bake for 40 minutes uncovered, followed by an additional 30 minutes with foil tented over top. Cook until the internal temperature is 205°F.
- Let the pull-apart bread cool slightly and then transfer to a wire rack.
- Make the glaze by mixing together the powdered sugar, milk, and vanilla extract, and then drizzle on top of the Sourdough Apple Pie Pull-Apart Bread. Serve warm and enjoy!90 grams powdered sugar, 30 grams milk, 3 grams Taylor & Colledge Organic Madagascan Vanilla Extract
Notes
- I used Granny Smith apples for the tart flavor, but you can use other varieties if you prefer.
- If the dough is really sticky or hard to work with, even after a few minutes of kneading, you can slowly add a little flour until it comes together.
- To ensure a really light and fluffy loaf, knead until it passes the windowpane test.
- Place a baking sheet on the rack underneath, just in case the loaf overflows the edges of the loaf pan.
- The dough will likely be warmer than 80 degrees after kneading, which is expected. You don’t need to bring the temperature down because enriched doughs do well with warmer temps. Just leave it to sit in a warm spot (about 80 degrees). If room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you put in fridge to bake the next day do you need to let it warm up or rise more before baking …. or can it go straight from fridge to oven?
Literally gone in 60 seconds and I made it a second time the next day!! Such a hit at Friendsgiving and guests were asking for more to take home but it was gone.
So happy to hear that! Thanks for sharing Tracy!
this looks WONDERFUL? How well does it keep if made 2 days ahead
It’s still yummy but I think it is even better fresh. You could make it the day before and then after putting it in the pan and letting it rise about 80% put it in the fridge to bake the next day.
How do I get the sour dough starter
Hi Rebeca! You can either make a starter I have instructions here: https://countryroadssourdough.com/sourdoughstarter/ or you can buy one to rehydrate which is typically quicker: https://amzn.to/43CwRBO
I made this yesterday, and oh my goodness is it delicious!! It’s not too hard to make either. This is going to be our new Thanksgiving appetizer!
Yay so glad you liked it! Thanks for sharing.
Sounds good
So tasty!
This pull apart bread is so delicious! The tart apples cut the sweetness of the laof and the crunch on top from the crumble topping is delicious!