Introduction

Sourdough Discard Pull-Apart Garlic Bread transforms leftover sourdough discard into a delicious, cheesy, and buttery treat. This soft, layered bread is perfect for sharing and pairs wonderfully with pasta, soups, or as a savory snack.

A golden brown braided bread loaf sits on a wooden board over a white marbled surface, with a woman’s hand pulling apart one slice from the loaf's soft, cheesy layers filled with green herbs. The bread has a shiny, crisp crust with finely chopped green herbs sprinkled on top, while inside it reveals multiple layers of white, fluffy bread interspersed with melted cheese and bits of herbs. The slice being pulled clearly shows the creamy, melted cheese texture embedded within the airy bread, and the whole scene is bright and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sourdough discard
3 cups all-purpose flour
1 cup warm water
2 teaspoons instant yeast
1 teaspoon salt
¼ cup sugar
½ cup unsalted butter, melted
4 cloves garlic, minced
¼ cup fresh parsley, chopped
1 cup shredded mozzarella cheese
Optional: 2 tablespoons grated Parmesan
Optional: pinch of red pepper flakes

Instructions

Step 1: In a large bowl, whisk together the sourdough discard, warm water, and instant yeast. Let it sit for about five minutes until it bubbles slightly.
Step 2: Add flour, salt, and sugar to the bowl. Stir until a shaggy dough forms, then knead on a floured surface for about ten minutes until smooth and elastic.
Step 3: Place the dough in a clean bowl, cover it, and let it rise in a warm spot for about one hour or until doubled in size.
Step 4: Meanwhile, mix melted butter, minced garlic, and chopped parsley in a small bowl to make the garlic butter.
Step 5: Punch down the dough and roll it out into a ½-inch thick rectangle. Brush generously with garlic butter and sprinkle mozzarella cheese evenly (add Parmesan or red pepper flakes if using).
Step 6: Cut the dough into small squares or rectangles. Stack the pieces vertically one on top of the other, then place them carefully into a greased loaf or bundt pan.
Step 7: Cover and let the dough rise again for 30 minutes.
Step 8: Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until golden brown and hollow-sounding when tapped.
Step 9: Cool for at least ten minutes before removing from the pan. Pull apart and enjoy warm.

Tips & Variations

Use fresh minced garlic for stronger aroma and flavor compared to pre-minced varieties.
Replace parsley with basil, rosemary, or thyme for different herb profiles.
Try mixing cheeses like cheddar or provolone for unique taste combinations.
Add caramelized onions between layers for a sweet, savory twist.
Brush with pesto instead of garlic butter for a fragrant variation.
If your oven browns bread quickly, cover loosely with foil halfway through baking.

Storage

Once cooled, wrap the bread tightly in foil or plastic wrap to keep soft. Store at room temperature up to three days or refrigerate for five days. For longer storage, freeze in an airtight bag for up to one month. To reheat, warm wrapped in foil at 325°F (160°C) for 10–15 minutes. Avoid microwaving too long to prevent chewiness. Individual slices can be toasted for a crisp and buttery experience.

How to Serve

A golden brown braided loaf of garlic cheese bread is held by a woman's hands, showing its flaky, layered crust with a shiny, slightly crispy texture, sprinkled with small green parsley bits on top. The bread is sliced to reveal soft, tender middle layers filled with melted white cheese and green herb flecks that create a creamy and rich look. The loaf sits on a wooden board with a soft white cloth nearby, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, using active starter is possible and will give a milder flavor. You may need less yeast since the starter assists with fermentation.

Can I make this bread without yeast?

Yes, but it requires a longer fermentation time. Let the dough rest 6–8 hours at room temperature or overnight in the fridge to allow natural yeast to develop. The bread will have a slightly different texture.