Say goodbye to wasting your sourdough discard and hello to the most irresistible loaf you’ve ever baked. This Sourdough Discard Garlic Pull Apart Bread is the ultimate comfort food, combining the subtle tang of sourdough with a rich, gooey garlic butter filling. It’s fluffy, cheesy, and dangerously delicious. Whether you’re a seasoned sourdough baker or just looking for a creative way to use up that discard, this recipe is a guaranteed crowd-pleaser. Prepare for your kitchen to smell absolutely heavenly!
This recipe is designed to be straightforward and incredibly rewarding. We’ll walk you through transforming simple ingredients into a golden, buttery masterpiece. It’s the perfect side for a hearty soup or pasta dish, but honestly, it’s spectacular all on its own.
Why This Recipe is a Must-Try
If you’re wondering what makes this Sourdough Discard Garlic Pull Apart Bread recipe stand out, here’s the secret: it’s the perfect blend of simplicity and flavor. We’re not just making bread; we’re creating an experience.
- No-Waste Sourdough Baking: It provides a delicious purpose for your sourdough discard, turning what would be waste into the star of the show.
- Incredibly Flavorful: The combination of savory garlic, fresh parsley, melted butter, and gooey mozzarella cheese is simply divine.
- Soft, Fluffy Texture: While the sourdough discard adds flavor, a little commercial yeast gives the bread a foolproof, pillowy soft crumb every time.
- Fun to Make and Eat: The process of stacking the dough and the fun of pulling it apart makes this a joy for bakers and eaters alike.
Understanding Your Sourdough Discard
One of the best parts of this recipe is its flexibility. You can use sourdough discard straight from the fridge—no need to feed it or wait for it to become active. The discard is here primarily for flavor and a little bit of leavening, while the instant yeast does the heavy lifting to ensure a reliable rise. This makes it a fantastic recipe for any day of the week.
Key Ingredients for Garlic Pull Apart Bread
This recipe uses pantry staples to create something truly special. Here’s what you’ll need:
For the Dough:
- All-Purpose Flour: Provides the structure for our soft, tender bread.
- Sourdough Discard: Brings that signature tangy flavor. Use it straight from the fridge.
- Instant Yeast: Gives the dough a reliable and speedy rise.
- Whole Milk: Adds richness and softness to the dough.
- Unsalted Butter: Enriches the dough for a tender crumb.
- Granulated Sugar: Just a touch to help activate the yeast and balance the flavors.
- Salt: Essential for flavor.
For the Garlic Butter Filling:
- Unsalted Butter: The glorious, savory foundation of our filling.
- Fresh Garlic: Minced garlic provides the best, most aromatic flavor.
- Shredded Mozzarella Cheese: For that irresistible cheese pull.
- Fresh Parsley: Adds a pop of color and fresh, herbaceous flavor.
- Salt: To taste.
Step-by-Step Instructions
Follow these simple steps to create the perfect Sourdough Discard Garlic Pull Apart Bread. We’ve broken it down to make the process as clear as possible.
Step 1: Make the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, sugar, and salt. Add the warm milk, melted butter, and sourdough discard. Mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, until the dough is smooth and elastic. It should pass the windowpane test.
Step 2: First Rise
Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
Step 3: Prepare the Filling
While the dough is rising, melt the butter for the filling in a small bowl. Stir in the minced garlic, chopped parsley, and a pinch of salt. Set aside to cool slightly.
Step 4: Shape the Bread
Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 12×20 inches. Brush the entire surface of the dough with the prepared garlic butter. Sprinkle the shredded mozzarella cheese evenly over the top. Using a pizza cutter or sharp knife, cut the rectangle into five long strips, each 4 inches wide. Stack these strips on top of each other, then cut the stack into six equal smaller stacks.
Step 5: Second Rise
Carefully place the stacks into a greased 9×5 inch loaf pan, cut side up, to create the pull-apart layers. Cover the pan and let the dough rise for another 30-45 minutes, until puffy.
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes, or until the top is deeply golden brown and the internal temperature reaches 190°F (88°C). If the top starts to brown too quickly, you can tent it loosely with foil. Let it cool in the pan for 10 minutes before serving warm.
Pro Tips for Perfect Pull-Apart Bread
- Don’t Overproof: Keep a close eye on your dough during the second rise. Overproofing can lead to a dense texture.
- Use Fresh Ingredients: Fresh garlic and parsley will give you a much better flavor than their dried counterparts.
- Serve Warm: This bread is at its absolute best when served warm from the oven, with the butter melted and the cheese gooey. Perfect for pairing with a hearty homemade beef stew.
Flavor Variations
Want to mix things up? This recipe is a fantastic canvas for your creativity. Try adding a pinch of red pepper flakes to the garlic butter for a spicy kick, or mix in some chopped bacon or jalapeños with the cheese. For a different flavor profile, consider adding Parmesan cheese alongside the mozzarella. It’s also an amazing side for a simple weeknight meal like creamy garlic butter chicken pasta.
What to Serve With Your Bread
This sourdough discard garlic bread is incredibly versatile. It’s a natural partner for pasta dishes, soups, and chilis. Try it alongside a comforting bowl of million dollar chicken casserole for a meal the whole family will love. It also makes a fantastic appetizer or snack for game day or parties.
FAQ
Absolutely! This recipe includes mozzarella for a classic cheese pull, but feel free to add other cheeses like sharp cheddar, provolone, or parmesan for an even richer flavor.
Yes, you can. The bread might rise slightly faster and have a more pronounced tang. However, this recipe is specifically designed to be a great use for unfed discard, so no extra prep is necessary.
For the fluffiest, most reliable results, yes. The commercial yeast provides the primary leavening to ensure a soft, light texture. The sourdough discard is used here more for flavor than for its leavening power.
Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and bake at 350°F (175°C) for 10-15 minutes, or until warm and soft.
This pull-apart bread is a perfect side for pasta dishes, hearty soups, stews, and chilis. It also makes a fantastic standalone appetizer or a snack for parties and gatherings.
Enjoy Your Homemade Garlic Bread!
We hope you love this Sourdough Discard Garlic Pull Apart Bread as much as we do. It’s a truly special recipe that’s worth every moment. If you try it, please leave a comment below and let us know how it turned out! For more delicious recipes, be sure to follow us on Pinterest.
Recipe
Sourdough Discard Garlic Pull Apart Bread (Easy & Cheesy!)
Ingredients
Equipment
Method
- In a stand mixer bowl with a dough hook, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and sourdough discard. Mix on low until a shaggy dough forms, then knead on medium for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
- While dough rises, melt the butter for the filling. Stir in minced garlic, parsley, and salt. Set aside.
- Punch down the dough and roll it into a 12x20 inch rectangle. Brush with the garlic butter and sprinkle with mozzarella cheese. Cut into five 4-inch wide strips. Stack the strips, then cut the stack into six equal smaller stacks.
- Arrange the stacks in a greased 9x5 inch loaf pan, cut side up. Cover and let rise for 30-45 minutes, until puffy.
- Preheat oven to 375°F (190°C). Bake for 30-35 minutes until golden brown. Let cool for 10 minutes before serving.
Notes
For an extra cheesy crust, sprinkle a little extra mozzarella on top before baking.
This bread is best enjoyed the day it's made.
