Sourdough Discard Pull-Apart Cheese Bread

If there’s one bread that never fails to impress at the dinner table, it’s pull-apart bread. Fluffy, cheesy, and perfectly golden, this sourdough version brings the beloved recipe to the next level with its tangy flavor and rustic texture.

Sourdough naturally lends depth and character to bread, giving every bite a slightly tangy taste that pairs beautifully with melted cheese. The pull-apart style makes it fun and shareable—ideal for family gatherings, parties, or even a cozy night in.

This bread is not only delicious but also customizable. You can experiment with different cheeses, herbs, and toppings, making it versatile enough to suit any occasion.

⏱ Cooking Time and Serving

• Preparation time: 25 minutes (plus sourdough resting/rising time: 4–6 hours or overnight)
• Cooking time: 30–35 minutes
• Total time: About 5–7 hours including fermentation
• Servings: 6–8 people

🥖 Ingredients

For the Dough

• 3 cups (360g) all-purpose flour
• 1 cup (240g) active sourdough starter (100% hydration)
• 1 cup (240ml) warm water
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp sugar or honey

For the Filling

• 2 cups shredded mozzarella (or mix with cheddar, gouda, or Monterey Jack)
• 3 tbsp melted butter
• 2 cloves garlic, minced
• 2 tbsp fresh parsley or chives, chopped
• ½ tsp black pepper

👩‍🍳 How to Make Sourdough Pull-Apart Cheese Bread

1. Prepare the dough
   • In a large mixing bowl, combine sourdough starter, warm water, sugar (or honey), and olive oil. Stir well.
   • Add flour and salt gradually. Mix until a shaggy dough forms.
3. Knead and rise
   • Knead for 8–10 minutes until smooth and elastic.
   • Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 4–6 hours (or overnight in the refrigerator) until doubled in size.
5. Shape the bread
   • Preheat oven to 375°F (190°C).
   • Roll out the dough into a rectangle about ½ inch thick.
   • Brush with melted butter, then sprinkle evenly with garlic, herbs, black pepper, and cheese.
7. Assemble pull-apart layers
   • Cut the dough into strips, then stack and slice into squares.
   • Place the squares vertically in a greased loaf pan or arrange into a round skillet for a pull-apart style.
9. Final rise
   • Cover loosely with a towel and let rest for 30–40 minutes.
11. Bake
    • Bake for 30–35 minutes until golden brown and cheese is bubbling.
    • Let cool slightly before serving.

📝 Notes

• You can mix cheeses for extra flavor—Parmesan adds sharpness, while mozzarella adds stretch.
• For a spicier kick, add red chili flakes or jalapeños.
• Best enjoyed warm, straight from the oven.

❓ FAQs

Q: Can I use store-bought bread instead of making the dough?

Yes, you can use a sourdough boule or any round loaf, slice it into pull-apart sections, and stuff it with cheese and garlic butter.

Q: Can I freeze this bread?

Yes, wrap tightly in foil once cooled. Reheat at 350°F (175°C) for 10–15 minutes.

Q: Do I need an active sourdough starter?

Yes, an active starter is key for proper fermentation and rise.

📊 Nutrition (per serving, based on 8 servings)