Prepare the Dough: In a large mixing bowl, whisk together your active sourdough starter and warm water until fully dissolved. Stir in the sugar and egg until combined.

Mix Dry Ingredients: Sift in the bread flour and sea salt. Gradually incorporate the softened butter until combined into a shaggy dough.

Rest the Dough: Cover the mixing bowl and let it rest for 30 minutes at room temperature.

Knead the Dough: Turn out onto a floured surface and knead for about 12 minutes until smooth and elastic.

Bulk Fermentation: Transfer back to the bowl, cover, and let it rise in a warm spot for 4-5 hours or until doubled.

Shape the Dough: Turn the risen dough onto a floured surface, cut into 1 inch pieces, and roll in the cinnamon-sugar mixture.

Second Rise: Grease a Bundt pan and distribute the coated dough pieces evenly into the pan. Cover and let them rise for about 2 hours.

Bake the Monkey Bread: Preheat your oven to 350°F. Bake the Bundt pan for 35 minutes until golden brown.

Cool & Serve: Allow to cool in the pan for 15 minutes, then invert onto a serving plate and drizzle with glaze if desired.