Transforming your sourdough discard into something delicious and practical for breakfast has never been easier.

Sourdough Apple Cinnamon Breakfast Bars: Easy Sourdough Discard Recipe 16

These apple cinnamon breakfast bars are a delightful way to use up that extra starter, offering a sweet and satisfying start to your day. They’re simple to prepare, making them perfect for busy mornings or a relaxed weekend brunch.

This recipe focuses on ease and flavor, combining the tangy notes of sourdough discard with the comforting warmth of apples and cinnamon. You’ll find these bars to be a family favorite, a perfect grab-and-go option, or a lovely addition to any breakfast spread.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for several reasons, making it ideal for home cooks of all skill levels. First and foremost, it’s an incredibly efficient way to utilize sourdough discard, preventing waste and adding a subtle depth of flavor to your baked goods. If you maintain a sourdough starter, you know the routine of discarding a portion before feeding; this recipe turns that “waste” into a treat. It’s perfect for anyone looking to incorporate sourdough discard into their baking repertoire without committing to a full loaf of bread.

These bars are designed for busy families and individuals who appreciate a homemade touch without a lot of fuss. They come together quickly, making them an excellent choice for a weekday breakfast when you need something more substantial than cereal but don’t have time for an elaborate meal. They’re also fantastic for meal prepping, as they store well and can be enjoyed throughout the week. The combination of sweet apples and warm cinnamon is universally appealing, making these bars a hit with both kids and adults. Serve them as a quick breakfast, a mid-morning snack, or even a light dessert with a cup of coffee or tea.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you begin will make the baking process smooth and enjoyable. This recipe uses common pantry staples alongside your sourdough discard, ensuring you won’t need to make a special trip to the store for obscure items. The beauty of these bars lies in their simplicity, both in preparation and in the ingredients required.

INGREDIENTS:

1 cup (240g) unfed sourdough discard (100% hydration)
1/2 cup (113g) unsalted butter, melted
1/2 cup (100g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large apple, peeled, cored, and finely diced (about 1 cup)
2 tablespoons brown sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)

For simple substitutions, you can easily adapt this recipe to what you have on hand. If you only have salted butter, simply omit the 1/4 teaspoon of salt from the recipe. Any type of apple will work well here; Granny Smith apples will offer a tart contrast, while Fuji or Honeycrisp will provide more sweetness. Feel free to use your favorite apple variety. If you don’t have vanilla extract, you can skip it, though it does add a lovely aromatic note. For the topping, if you prefer a different spice, a pinch of nutmeg or allspice would also be delicious.

Time Needed From Start To Finish

One of the best features of these sourdough apple cinnamon breakfast bars is how quickly they come together, making them perfect for those moments when you want a homemade treat without a long commitment in the kitchen.

Preparation time: 15 minutes
Baking time: 20-25 minutes
Total time: 35-40 minutes

This timeline makes it entirely feasible to whip up a batch on a weekday morning before work or school, or to enjoy a relaxed baking session on a weekend. The hands-on time is minimal, allowing you to focus on other tasks while the bars bake to golden perfection.

How To Make It Step By Step With Visual Cues

Creating these delightful breakfast bars is a straightforward process. Following these steps will ensure you get perfectly baked, flavorful bars every time.

Prepare your baking dish and preheat the oven: Start by preheating your oven to 350°F (175°C). Lightly grease and flour an 8×8-inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later. This prevents sticking and makes cleanup a breeze.
Combine wet ingredients: In a large mixing bowl, whisk together the unfed sourdough discard, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined. The discard should be fully incorporated, with no visible streaks.
Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 1/2 teaspoon ground cinnamon, and salt. Ensure all the dry ingredients are evenly distributed to guarantee a consistent rise and flavor.
Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough bars. A few lumps are perfectly fine.
Fold in the apples: Gently fold in the finely diced apple. Distribute the apple pieces evenly throughout the batter.
Transfer to baking pan and add topping: Pour the batter into the prepared 8×8-inch baking pan and spread it evenly with a spatula. In a small bowl, combine the 2 tablespoons of brown sugar and 1/2 teaspoon of ground cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter.
Bake until golden: Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of the bars comes out clean. The top should be golden brown and the edges slightly firm.
Cool before slicing: Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack before slicing them into squares. Cooling completely ensures they set properly and are easier to cut without crumbling.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough apple cinnamon breakfast bars are incredibly versatile, allowing for easy adaptations to suit your taste or what you have on hand. They’re also perfect for various serving occasions, from a quick family breakfast to a casual gathering.

For a kid-friendly twist, you could add a handful of mini chocolate chips along with the apples. The sweetness of the chocolate pairs wonderfully with the apple and cinnamon. Another idea is to drizzle a simple glaze over the cooled bars; a mix of powdered sugar and a touch of milk or apple juice would be delicious. If you want to boost the nutritional content, consider adding a couple of tablespoons of finely chopped nuts like walnuts or pecans to the batter.

These bars are fantastic on their own, but they also pair well with other breakfast items. Serve them alongside a bowl of yogurt and fresh berries for a balanced meal. They’re also excellent with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert. For a party or buffet, arrange them on a platter with other breakfast pastries. They travel well, making them a great option for potlucks, picnics, or school lunchboxes. You can also warm them slightly in the microwave for a few seconds before serving to enhance their comforting aroma and flavor.

Common Slip-Ups And How To Avoid Them

Even with a straightforward recipe like this, a few common mistakes can impact the final outcome. Being aware of these will help you achieve perfect sourdough apple cinnamon breakfast bars every time.

One frequent mistake is overmixing the batter. When combining the wet and dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour too much, resulting in tough, dense bars instead of light and tender ones. A few lumps in the batter are perfectly acceptable.

Another common issue is not properly preparing the baking pan. If you don’t grease and flour the pan sufficiently or use parchment paper, your bars might stick, making them difficult to remove and potentially causing them to break apart. Always take the extra minute to prepare your pan thoroughly.

Not cooling the bars completely before slicing is another pitfall. Warm bars are much softer and more prone to crumbling when cut. Allowing them to cool entirely on a wire rack allows them to set up properly, making for clean, neat slices. Patience here pays off!

Finally, using sourdough discard that is too active or too old can affect the flavor and texture. For this recipe, unfed sourdough discard (meaning it hasn’t been fed in 8-12 hours and is ready for its next feeding) works best. If your discard is very old and has a strong, pungent aroma, it might impart an overly sour taste. While a slight tang is desirable, too much can be overwhelming.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your sourdough apple cinnamon breakfast bars fresh and delicious for as long as possible. They’re also excellent for making ahead, which is a huge time-saver for busy schedules.

To store the baked bars, allow them to cool completely. Once cooled,

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.