The sourdough discard brioche dough can be mixed by hand or a stand mixer.Warm the milk in the microwave for 30–45 seconds, then add it to a mixing bowl with the sour cream (or Greek yogurt) and stir until the mixture is smooth and well combined.

Stir in the sourdough discard and sugar until mostly dissolved. Then whisk in the egg and vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, then mix in the softened butter until fully incorporated.

Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 20–30 minutes to hydrate and relax.

After resting, knead the dough until it becomes fairly smooth, being careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.

Once complete, cover the dough and let it rest for another 15-30 minutes.

For the apple fillingMelt the butter in a skillet over low-medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook 4-5 minutes until softened, but not mushy.

Stir in the lemon juice (if using) and corn starch slurry and cook briefly until the mixture has thickened.

Cool completely before using.The filling can be prepared the night before and refrigerated before using for flexibility.

For the crumble topping:In a small bowl, combine cooled melted butter, both sugars, cinnamon, salt, and flour. Mix until crumbly and chill until ready to use. If the mixture is too wet add a little more flour. If it is too dry. add a little more melted butter.The crumble can be prepared the night before and refrigerated before using for flexibility.

Preheat the oven to 350 degrees F.

Melt the butter and set aside. To a separate bowl whisk together the brown sugar and cinnamon.

Lightly flour a sheet of parchment paper and place your dough on top. Sprinkle a little flour on your rolling pin to prevent sticking, then roll the dough out into a 10×13-inch rectangle.

Pour the melted butter over the surface of the dough and use a pastry brush or the back of a spoon to spread it evenly to the edges. Sprinkle the cinnamon-sugar mixture over the top in an even layer.

Then scatter the apple filling across evenly and press gently to adhere. Sprinkle the crumble topping generously over top.

Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.

Bake in a preheated 350°F (175°C) oven for 28-32 minutes, or until the centers are fully baked. The internal temperature should read at least 190°F (88°C) for doneness.

Allow the sourdough apple cinnamon sticks to rest for 10-15 minutes on the pan while you make the optional caramel glaze.

In a small saucepan, melt the butter and brown sugar together. Stir in the heavy cream and simmer 1-2 minutes until smooth. Remove from heat and stir in the pinch of salt. Let cool sightly to thicken.

If the glaze thickens too much add a splash of milk to thin it out.

You can generously glaze the sticks or use it as a dipping sauce, either way it will be delicious! Enjoy!

Sourdough Apple cinnamon sticks last for 2-3 days on the counter in an airtight container or 5 days in the refrigerator.