Garlic Pull-Apart Sourdough Bread

why make this recipe

This Garlic Pull-Apart Sourdough Bread is warm, soft, and full of garlic and cheese. It uses sourdough discard so you waste less and get more flavor. If you like simple garlic bread ideas, try the garlic bread rolls for another easy recipe.

introduction

This recipe makes a pull-apart loaf that is fun to eat and easy to share. You do not need long sourdough feeding — just use your discard. The steps are simple and the bread comes out soft with a garlicky butter and melted cheese inside. For another rustic garlic option, see the rustic garlic rosemary skillet bread.

how to make Garlic Pull-Apart Sourdough Bread

Follow the steps below. Work on a floured surface and use a greased loaf pan. You can serve it with soups or pasta, for example a rich bowl like beef and rotini in garlic parmesan sauce pairs well.

Ingredients :

• 2 cups sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/4 cup melted butter
• 1/4 cup chopped fresh parsley
• 1 cup shredded cheese (mozzarella or cheddar)

Directions :

1. In a bowl, mix the sourdough discard, flour, salt, sugar, and olive oil until a dough forms. Knead for about 5 minutes until smooth.
2. Cover the dough and let it rise for 1-2 hours or until doubled in size.
3. Preheat the oven to 350°F (175°C).
4. Roll out the dough on a floured surface and cut it into strips.
5. Brush each strip with a mixture of melted butter, garlic powder, and parsley.
6. Layer the strips in a greased loaf pan, stacking them vertically.
7. Sprinkle the shredded cheese evenly on top of the layers.
8. Bake for 25-30 minutes until golden brown.
9. Let it cool slightly before serving. Enjoy warm!

how to serve Garlic Pull-Apart Sourdough Bread

Serve warm so the cheese is melty and the butter is soft. Pull the pieces apart with your hands. It goes well with soups, salads, pasta, or a simple dipping oil.

how to store Garlic Pull-Apart Sourdough Bread

Let the bread cool fully. Store in an airtight container or wrap in foil at room temperature for 1-2 days. For longer storage, freeze the whole loaf or slices wrapped in foil for up to 1 month. Reheat in the oven at 350°F (175°C) until warm.

tips to make Garlic Pull-Apart Sourdough Bread

• Use room temperature discard for easier mixing.
• Do not overfill the pan; leave room for the bread to rise.
• Brush well with butter mix on each strip for full garlic flavor.
• If you want other cheeses or shapes, try ideas from the cheesy Christmas tree bread recipe for inspiration.
• Bake until the top is golden to get a crisp outside and soft inside.

variation (if any)

• Add chopped cooked bacon or thinly sliced olives between layers.
• Use herbs like rosemary or thyme with the parsley.
• Swap cheddar for pepper jack for a spicy kick.

FAQs

Q: Can I make this without sourdough discard?
A: Yes. Replace discard with the same amount of water and an extra 1 teaspoon of yeast. Let dough rise until doubled.

Q: Can I use whole wheat flour?
A: You can swap half the flour for whole wheat. The loaf will be denser. Adjust water if needed.

Q: How do I get the cheese inside the layers?
A: Sprinkle cheese between strips as you stack them, and add a little on top before baking.

Q: Can I prepare this ahead?
A: Yes. Shape and stack in the pan, cover, and refrigerate overnight. Bake the next day, adding a few extra minutes if cold.

Conclusion

If you want to compare variations or get a step-by-step visual, see this tested version at Sourdough Discard Garlic Pull Apart Bread – This Jess Cooks.

Garlic Pull-Apart Sourdough Bread

Warm, soft, and full of garlic and cheese, this pull-apart sourdough bread is made with sourdough discard for maximum flavor and minimal waste.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Bread, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 2 cups sourdough discard Use room temperature for easier mixing.
• 2 cups all-purpose flour Can substitute half with whole wheat flour for a denser loaf.
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons olive oil

Flavoring Ingredients

• 1 teaspoon garlic powder Brush on each strip.
• 1/4 cup melted butter Use for brushing the strips.
• 1/4 cup chopped fresh parsley Mix with the butter.
• 1 cup shredded cheese Mozzarella or cheddar recommended.

Method

 

Preparation

1. In a bowl, mix the sourdough discard, flour, salt, sugar, and olive oil until a dough forms. Knead for about 5 minutes until smooth.
2. Cover the dough and let it rise for 1-2 hours or until doubled in size.
3. Preheat the oven to 350°F (175°C).

Assembly

1. Roll out the dough on a floured surface and cut it into strips.
2. Brush each strip with a mixture of melted butter, garlic powder, and parsley.
3. Layer the strips in a greased loaf pan, stacking them vertically.
4. Sprinkle the shredded cheese evenly on top of the layers.

Baking

1. Bake for 25-30 minutes until golden brown.
2. Let it cool slightly before serving.

Notes

Serve warm so the cheese is melty and the butter is soft. Store in an airtight container or wrap in foil at room temperature for 1-2 days. For longer storage, freeze the whole loaf or slices wrapped in foil for up to 1 month.