Name: Sourdough Garlic Pull-Apart Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups sourdough discard; 4 cups all-purpose flour; 1 teaspoon salt; 1 tablespoon sugar; 1 tablespoon active dry yeast; 1/2 cup warm water; 1/2 cup unsalted butter, melted; 4 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 2 cups shredded cheese (mozzarella or cheddar)

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I make Sourdough Garlic Pull-Apart Bread when I want a warm, soft snack fast. I often have sourdough discard left over. This bread uses that discard. It saves the discard and makes a nice loaf.

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My family likes the mix of garlic and cheese. I bake it for dinners and for small parties. It works for a weeknight side. It also works for a casual snack on a cold day. I learned this after trying many small loaves. This Sourdough Garlic Pull-Apart Bread came into regular use because it is fast and simple.

This recipe makes a soft pull-apart loaf. It has a mild sour taste from the discard. It also has garlic, butter, and melted cheese. The top gets brown and a little crisp. The inside stays soft and easy to pull apart. People make this for dinner sides, for snacks, or for a bread basket at a small meal. You can make it for game night or a family meal. If you want to read about flour choices that change texture, see how bolted flour works in sourdough. The recipe is simple. The steps are clear. You do not need special tools.

Why make this recipe

This bread saves sourdough discard. That helps reduce waste. The dough is quick to make. Most work is simple mixing and a short rise. The garlic butter gives strong savory flavor. Cheese adds melt and stretch. It needs only a little active yeast. You do not need a long bulk ferment. The bake is under an hour. The loaf feels homemade. It fills the house with a good smell. It goes well with soup, pasta, or grilled meat. You can make it for guests. You can make it any time you want a warm bread to pull apart.

How to make Sourdough Garlic Pull-Apart Bread

First, you mix the discard, warm water, and yeast. Let it sit until it looks bubbly. Next, you add the dry mix of flour, salt, and sugar. You work the dough until it comes together. Then you knead until smooth and elastic. You melt butter and mix in garlic and parsley. You cut the dough into small pieces and coat each piece in the garlic butter. You stack and layer the pieces in a pan. You add cheese between the layers and on top. You let the dough rise until it looks fuller. Then you bake until golden. For a fun shape, you can change how you layer or shape the pieces, like a stuffed loaf shape similar to a football-shaped cheesy stuffed garlic bread. Expect simple hands-on time and a warm, pullable loaf at the end.

Ingredients

2 cups sourdough discard
4 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 tablespoon active dry yeast
1/2 cup warm water
1/2 cup unsalted butter, melted
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 cups shredded cheese (mozzarella or cheddar)

Use room temperature discard for best mix. The flour amount may vary a bit by feel. Salt and sugar help the dough taste and rise. Yeast gives a faster rise than discard alone. Warm water wakes the yeast. Melted butter mixes with garlic for a rich coat. Fresh parsley adds color and fresh taste. Choose a cheese that melts well. Mozzarella gives stretch. Cheddar gives more bite. The list makes one medium loaf. You can cut the recipe in half or double it for more loaves.

Directions

In a mixing bowl, combine the sourdough discard, warm water, and yeast. Let it sit for about 10 minutes until bubbly.
In a separate bowl, mix the flour, salt, and sugar. Gradually add the dry ingredients to the yeast mixture, mixing until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth.
In a small bowl, mix the melted butter, minced garlic, and chopped parsley.
Divide the dough into small pieces, coat them in the garlic butter mixture, and layer them into a greased baking pan.
Sprinkle shredded cheese between the layers and on top.
Cover and let the dough rise in a warm place for about 30-45 minutes until doubled in size.
Preheat the oven to 350°F (175°C).
Bake for 25-30 minutes until golden brown.
Allow to cool slightly, then pull apart and serve warm.

Step 1 wakes the yeast and starts activity. You want small bubbles before you add flour. Step 2 blends dry and wet so the dough can form. Add dry mix slowly so the dough is not too stiff. Step 3 builds gluten. Knead until the dough is smooth and slightly springy. This makes a good crumb. Step 4 makes the garlic butter. That is the flavor layer. Step 5 layers the dough pieces so you can pull the loaf apart later. Coat each piece to get even flavor. Step 6 adds cheese for melt and taste between pieces. Step 7 gives the dough time to puff and lighten. Do not skip this. Step 8 sets the oven to the right heat before baking. Step 9 browns the loaf and cooks the middle. Bake until the top is a warm brown and the cheese is melted. Step 10 lets the crumb set so the pieces pull cleanly. Serve warm for best texture.

How to serve Sourdough Garlic Pull-Apart Bread

Serve this bread warm. Pull pieces apart with your hands. Plate it next to soup or salad. It goes well with pasta. You can use it to mop up sauce. Offer small bowls of extra butter or olive oil for dipping. For a meal, add a green salad and a protein. For a snack, serve it with sliced tomatoes. You can also use leftover pieces for sandwiches or grilled cheese. Heat small pieces in a pan to refresh the crust. Use a sharp knife to cut if you need neat slices. The soft inside and the garlicky butter make it easy to enjoy on many plates.

How to store Sourdough Garlic Pull-Apart Bread

Cool the loaf to room temperature before storing. For short term, keep it in a bread box or a paper bag for up to two days. For longer, wrap the loaf in plastic wrap or place in an airtight container and put in the fridge for up to five days. To freeze, cut into portions and wrap each portion in plastic wrap and then foil. Freeze for up to three months. Thaw in the fridge overnight or at room temperature for a few hours. Reheat in an oven at 300°F (150°C) for 10-15 minutes to refresh the crust. Microwaving works for a quick warm up, but it may soften the crust.

Tips to make Sourdough Garlic Pull-Apart Bread

Use active yeast to speed the rise. If your discard is very cold, let it come to room temp first. Do not add too much flour at once. Add just enough so the dough is soft and not sticky. If the dough is sticky, dust your hands and surface lightly. Use fresh garlic for the best taste. If you like more garlic, add one more clove. For a quick version, try a recipe that trims time, like 30-minute garlic parmesan dinner rolls, to get ideas for faster shaping and baking. Let the dough rise in a warm but not hot spot. Check the oven a few minutes before the end to avoid over-browning. Cool slightly before pulling apart to keep pieces neat.

Variation

You can change the cheese. Try pepper jack for a spicy note. Add cooked bacon for more savory flavor. Mix in herbs like rosemary or oregano for a change. For a lighter version, use half whole wheat flour and half all-purpose. If you want a plain pull-apart, skip the garlic butter and brush with olive oil before baking. You can also add sliced olives or sun-dried tomatoes between layers. If staying simple is best, follow the base recipe as written. The steps and balance of garlic, butter, and cheese give a classic and reliable result.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Yes. If you use active starter, the dough may taste tangier. You may need less additional yeast.

Q: Can I skip the added yeast?
A: You can, but the rise will take longer. The bread may be denser.

Q: How do I keep the bread soft the next day?
A: Store in an airtight container at room temp for one day. For more days, refrigerate and reheat.

Q: Can I make this dairy free?
A: Yes. Use a dairy free butter and a dairy free cheese. The texture will be similar but slightly different.

Q: Is it ok to add more garlic?
A: Yes. Add more to taste. Fresh garlic gives the best flavor.

Q: Can I make small rolls instead of one loaf?
A: Yes. Divide the dough into more pieces and bake in a muffin tin or small pan.

Conclusion

For another take on discard use, see Sourdough Discard Garlic Pull Apart Bread – This Jess Cooks for ideas and timing. For more pull-apart ideas and photos, try Sourdough Pull Apart Bread – Home Grown Happiness.

Sourdough Garlic Pull-Apart Bread