Sourdough Discard Pull-Apart Garlic Bread Recipe
This Sourdough Discard Pull-Apart Garlic Bread is a flavorful, soft, and cheesy bread perfect for sharing. Made with sourdough discard, fresh garlic, melted butter, and gooey mozzarella cheese, this pull-apart loaf layers aromatic garlic butter and cheese between tender dough squares that bake into a golden, aromatic treat. Ideal as a side for Italian dishes, soups, or as a delicious snack, this recipe combines simple ingredients with a special pull-apart technique to deliver rich flavor and irresistible texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 25 minutes
- Yield: 1 loaf (12 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 1 cup sourdough discard (room temperature)
- 3 cups all-purpose flour
- 1 cup warm water
- 2 teaspoons instant yeast
- 1 teaspoon salt
- ¼ cup sugar
Garlic Butter and Filling
- ½ cup unsalted butter, melted
- 4 cloves garlic, minced (freshly minced for best flavor)
- ¼ cup fresh parsley, chopped
- 1 cup shredded mozzarella cheese
- Optional: 2 tablespoons grated Parmesan cheese
- Optional: Pinch of red pepper flakes for heat
Instructions
- Activate Yeast and Mix Dough: In a large bowl, whisk together the sourdough discard, warm water, and instant yeast. Allow to sit for about five minutes until slightly bubbly, indicating the yeast is active. Add flour, salt, and sugar; stir until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about ten minutes until it becomes smooth, elastic, and slightly tacky but not sticky, developing gluten structure.
- First Rise: Place the dough in a clean bowl, cover with a towel or plastic wrap, and let it rise in a warm, draft-free spot for about one hour, or until doubled in size.
- Prepare Garlic Butter: While the dough is rising, combine melted butter, minced garlic, and chopped parsley in a small bowl to create a fragrant garlic butter mixture.
- Roll and Layer the Dough: After the dough has risen, punch it down gently to release air bubbles. Roll it out into a large rectangle about ½-inch thick. Generously brush the surface with garlic butter, making sure to cover to the edges. Evenly sprinkle mozzarella cheese over the top.
- Cut and Stack Dough: Slice the dough into small squares or rectangles. Stack the pieces vertically and place them carefully into a greased loaf pan or bundt pan to form layers that will pull apart easily when baked.
- Second Rise: Cover the pan and let the dough rest for another 30 minutes to rise again and puff up before baking.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until the top is golden brown and puffed. A hollow sound when tapped indicates it’s baked through.
- Cool and Serve: Allow the bread to cool in the pan for at least 10 minutes before removing. Slice or pull apart to enjoy the rich layers of garlic butter and melted cheese.
Notes
- Use freshly minced garlic for the best flavor and aroma.
- Make sure the sourdough discard is at room temperature before mixing.
- Kneading for 10 minutes develops gluten for optimal texture.
- Let the dough rise in a warm, draft-free area covered loosely with a towel.
- If the oven browns bread quickly, cover the top loosely with foil halfway through baking.
- Brush melted butter over the loaf after baking for a golden finish and extra softness.
- To reheat, wrap the loaf in foil and warm in a 325°F (160°C) oven for 10-15 minutes to maintain softness.
- This bread can be refrigerated or frozen; thaw and reheat as directed to enjoy fresh taste.
Keywords: sourdough discard bread, garlic pull apart bread, cheesy garlic bread, homemade bread recipe, sourdough discard recipe
