First, thank YOU ❤️
I know your time is precious, and I’m truly grateful you’re here. Whether you’re a sourdough regular or someone staring at your discard wondering, “Now what?”—this one’s for you. And friend, I promised you versatile, and here’s proof! This pull-apart garlic cheese bread is everything: comforting, clever, and downright addictive.
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What Is Pull-Apart Garlic Cheese Bread?
This isn’t your average loaf. We’re talking about layers of pillowy sourdough-based dough, brushed with garlicky butter, stuffed with gooey mozzarella and savory Parmesan, then stacked and baked until golden and melty. You tear it apart like a stack of garlic-cheese heaven.
It’s fun. It’s flavorful. And it uses up that sourdough discard sitting in your fridge. Waste not, snack more!
Why You’ll Love This Recipe
- ✅ Uses up sourdough discard—zero waste, 100% delicious.
- 🧄 Packed with flavor—butter, garlic, cheese. Need I say more?
- 🎉 Perfect for sharing—bring it to a potluck, serve it at brunch, or pair it with soup for a cozy dinner.
- 🍞 Pull-apart style means every bite is crispy on the edges and soft in the middle.
- 🤌 Customizable—make it spicy, herby, or vegan with a few easy swaps.
What Does It Taste Like?
Imagine the smell of warm garlic bread straight from the oven—but 10x better. Each layer is buttery, cheesy, and slightly tangy from the sourdough discard. The edges crisp up beautifully, while the inside stays soft and stretchy thanks to all that melty cheese.
It’s like garlic knots and grilled cheese had a baby. A golden, bubbly, irresistible baby.
Healthier Comfort: Benefits of This Recipe
- 🌾 Sourdough discard adds flavor and mild fermentation benefits.
- ♻️ Reduces food waste by using something you’d normally toss.
- 🧈 Portion control built in—tear off just what you need (if you can stop at one!).
- 🍽️ Can be made vegetarian and adapted to fit many diets.
🛒 Ingredients
For the dough:
- 1 cup sourdough discard (unfed, room temp)
- 1 ½ cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- ½ tsp instant yeast
- ½ cup warm water (adjust as needed)
- 2 tbsp olive oil (plus more for greasing)
For the garlic butter:
- 4 tbsp unsalted butter, melted
- 3 garlic cloves, minced
- 2 tbsp chopped fresh parsley (or 1 tbsp dried)
- ¼ tsp salt
For the filling:
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese (optional, but yum)
🍳 Tools You’ll Need
- Large mixing bowl
- Rolling pin
- Loaf pan (9×5 inch)
- Small bowl for butter
- Pastry brush or spoon
- Knife or pizza cutter
🧂 Ingredient Additions & Substitutions
- 🔥 Add red pepper flakes or diced jalapeños for a spicy kick.
- 🌿 Swap parsley with fresh basil or oregano.
- 🧈 Vegan? Use vegan butter and cheese, and a dairy-free Parmesan-style topping.
- 🧀 Want richer flavor? Try Gruyère or smoked provolone.
👩🍳 How to Make Pull-Apart Garlic Cheese Bread
1. Make the Dough
In a bowl, mix sourdough discard, flour, sugar, salt, yeast, and warm water until shaggy. Add olive oil and knead 6–8 minutes until smooth and elastic. Cover and let rise ~1 hour, until nearly doubled.
2. Make Garlic Butter
Melt butter, stir in minced garlic, parsley, and salt. Set aside.
3. Roll & Layer
On a floured surface, roll dough into a 12×16-inch rectangle. Brush with half the garlic butter. Sprinkle evenly with mozzarella and Parmesan.
4. Slice, Stack, & Arrange
Cut the dough vertically into 4 strips. Stack strips. Cut into 5–6 squares. Place stacks sideways in a greased loaf pan, like books on a shelf.
5. Final Rise
Loosely cover and rise again for 30–40 minutes, until puffed up.
6. Bake
Bake at 350°F (175°C) for 30–35 minutes, until golden and bubbly. Tent with foil if top browns too quickly.
7. Finish & Serve
Brush with remaining garlic butter. Let cool 10 minutes in pan. Pull apart and devour warm!
🍲 What to Serve With It
- Tomato basil soup
- Creamy pasta dishes
- Big green salads
- A simple fried egg for brunch
- Wine and olives for an easy appetizer board
🌟 Pro Tips for Success
- Let your discard come to room temp before using. Cold discard slows rising.
- Don’t skimp on the butter—it gives you that golden crust.
- Use freshly shredded cheese for the best melt (pre-shredded has anti-caking agents).
- Want crispier edges? Add a bit of grated cheese on top before baking.
🧊 Storage & Reheating Tips
- Store leftovers in an airtight container at room temp for 1 day or in the fridge for 3 days.
- Reheat in a 300°F oven for 8–10 minutes to re-crisp the edges.
- Freeze after baking (wrapped tightly). Reheat from frozen at 325°F for 15–20 minutes.
🧠 FAQ
Can I make this without yeast?
Yes! The discard provides natural rise, though it may take longer. Increase rise time to 3–4 hours or overnight in the fridge.
Can I make this ahead of time?
Absolutely. Assemble the bread, cover, and refrigerate overnight. Let it come to room temp and puff up before baking.
What’s the best cheese combo?
Mozzarella melts beautifully, but mixing in sharp cheddar, provolone, or Gruyère adds depth.
Can I make it gluten-free?
Try with a 1:1 gluten-free flour blend and a sourdough discard from a gluten-free starter. Texture may vary slightly.
🧁 Summary: Cheesy Joy in Every Layer
This Pull-Apart Sourdough Discard Garlic Cheese Bread is your new go-to for gatherings, cozy nights, or just cleaning out the fridge in the most delicious way possible. It’s rich, savory, golden, and shockingly easy to make.
Want more magic from your sourdough discard? Try my:
📸 Made This Recipe?
I love seeing your creations! 💕 Tag your photos on Pinterest or leave a review below—your feedback helps me keep the kitchen creativity flowing!
🥄 Nutritional Information (per serving – approx. 1/8 loaf)
- Calories: 235
- Carbs: 24g
- Protein: 9g
- Fat: 12g
- Fiber: 1g
- Sugar: 1g
Note: Nutrition may vary based on ingredient swaps and serving sizes.
Thanks for baking with me, and until next time—happy pulling, happy munching! 🧄🧀
