Sourdough Pull-Apart Garlic Bread

There’s something magical about the aroma of freshly baked garlic bread wafting through your kitchen. When paired with the tangy depth of sourdough, that magic becomes irresistible. This Sourdough Pull-Apart Garlic Bread is a delightful twist on the classic — soft on the inside, crisp on the outside, and bursting with garlicky, buttery goodness in every bite.

Perfect for sharing, this pull-apart bread is a crowd-pleaser at family dinners, holiday gatherings, or cozy nights in. The beauty lies in its simplicity — you can use a fresh sourdough loaf or one that’s a day old, transforming it into a warm, cheesy, garlicky masterpiece.

Whether served alongside pasta, soups, or simply enjoyed on its own, this Sourdough Pull-Apart Garlic Bread promises to steal the spotlight on your dinner table. It’s rustic, comforting, and utterly irresistible.

⏱ Cooking Time and Serving

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 6–8

🥖 Ingredients

For the Bread:

• 1 large sourdough loaf (about 1 lb / 450 g)

• ½ cup (115 g) unsalted butter, melted

• 3–4 garlic cloves, minced

• 2 tbsp fresh parsley, finely chopped

• 1 cup (100 g) shredded mozzarella cheese

• ½ cup (50 g) grated Parmesan cheese

• ½ tsp sea salt

• ¼ tsp black pepper

• Optional: ½ tsp chili flakes for a spicy kick

👩‍🍳 How to Make Sourdough Pull-Apart Garlic Bread

1. Preheat the Oven:
   Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Prepare the Sourdough Loaf:
   Place the loaf on a cutting board. Using a sharp serrated knife, make diagonal cuts about 1 inch apart across the loaf, being careful not to slice all the way through. Rotate the loaf and make diagonal cuts the opposite way, creating a crisscross pattern.

3. Mix the Garlic Butter:
   In a small bowl, combine melted butter, minced garlic, chopped parsley, salt, pepper, and (if using) chili flakes.

4. Fill the Loaf:
   Gently open the bread cracks and drizzle or brush the garlic butter mixture evenly into each cut. Stuff the shredded mozzarella and grated Parmesan into the crevices as well.

5. Wrap and Bake:
   Wrap the entire loaf loosely in aluminum foil and bake for 15 minutes. Then, open the foil to expose the top and bake for an additional 10 minutes until the cheese is melted and the crust is golden brown.

6. Serve:
   Remove from the oven and let cool slightly. Serve warm and pull apart to enjoy the gooey, garlicky layers.

📝 Notes

• Use day-old sourdough bread for better texture — it holds up well to the butter and cheese.

• You can substitute parsley with chives or basil for a different flavor.

• Add cooked bacon bits or caramelized onions for extra richness.

• For a vegan option, use dairy-free butter and cheese alternatives.

❓ FAQs

Q: Can I make this ahead of time?
Yes! You can prepare the loaf up to the point before baking, wrap it tightly, and refrigerate for up to 12 hours. Bake when ready to serve.

Q: Can I freeze leftovers?
Absolutely. Wrap leftover pieces in foil and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warm.

Q: What type of sourdough loaf works best?
A medium round or oval loaf with a sturdy crust and soft interior works perfectly. Avoid overly crusty or very flat loaves.

Q: Can I skip the cheese?
Yes, but the cheese adds a wonderful gooey texture. If avoiding dairy, use vegan cheese substitutes.

🍽 Nutrition Information

(Values are approximate and will vary based on specific ingredients used.)

⚠️ Disclaimer

Enjoy this Sourdough Pull-Apart Garlic Bread in moderation as part of a balanced diet. Contains gluten and dairy — not suitable for individuals with related allergies or intolerances. Always check ingredient labels if you have dietary restrictions.