Sourdough Discard Cheesy Garlic Pull-Apart Bread
Updated: Oct 23
Small dough balls tossed in garlic butter and packed into a pan so they pull apart cheese-first, sourdough discard worked into the dough for extra flavor.
This one's inspired by a pizza spot in downtown West Palm Beach.
Why You'll Love This Recipe
Cheesy, garlicky, and impossible to stop pulling apart
A tangy sourdough base under the classic flavors
Great for sharing at any gathering
Servings: 8-10
Prep Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 2.5–5 hours
Ingredients:
For the Dough:
250g (about 1 cup) sourdough discard
200g (just under 1 cup) warm water
400g (about 3 1/4 cups) all-purpose flour
6g (1 tsp) salt
12g (1 Tbsp) sugar
9g (1 Tbsp) active dry yeast
27g (2 Tbsp) olive oil
For the Cheesy Garlic Mixture:
115g (½ cup) unsalted butter, melted
4 cloves garlic, minced
1g (1 tsp) dried parsley (or 1 Tbsp fresh parsley, chopped)
1g (1 tsp) Italian seasoning
100g (1 cup) shredded cheese (mozzarella, white cheddar, or a blend)
Instructions:
Activate the Yeast:
In a bowl, mix warm water and sugar. Sprinkle yeast on top and let it sit for 5-10 minutes until frothy.
Make the Dough:
In a large mixing bowl, combine the sourdough discard, flour, salt, olive oil, and the activated yeast mixture. Mix until a sticky dough forms.
Knead the Dough:
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
First Rise:
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1-3 hours, or until doubled in size.
Prepare the Cheesy Garlic Mixture:
In a small bowl, mix the melted butter, minced garlic, parsley, and Italian seasoning. Set aside.
Form the Dough Balls:
Once the dough has risen, punch it down and divide it into small pieces (about 1-2 inches in diameter). Shape each piece into a ball.
Assemble in the Pan:
Grease a bread loaf baking pan. Place the dough balls into the pan, stacking them closely together. Drizzle half of the cheesy garlic mixture over the top and sprinkle with shredded cheese.
Second Rise:
Cover the pan with a kitchen towel and let it rise again for about 30-45 minutes, or until the dough balls have puffed up.
Preheat and Bake:
Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown on top.
Flip and Serve:
Once baked, remove from the oven and let it cool for a few minutes. Carefully flip the pan over onto a serving plate to release the pull-apart bread. Drizzle the remaining cheesy garlic mixture over the top.
Additional Tips:
Cheese Choices: Feel free to mix different cheeses for varied flavor.
Storage: Store leftover bread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Reheating: To reheat, wrap in foil and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutritional Information:
Approximate values per serving:
Calories: 180
Total Fat: 10g
Carbohydrates: 18g
Protein: 5g
Enjoy this delightful cheesy garlic pull-apart bread as a side dish, appetizer, or simply as a snack!
Storing Instructions:
Store covered at room temperature for up to 2 days. Reheat covered with foil in a 325°F (165°C) oven for about 10 minutes until the cheese is melty again. It also freezes well for up to 3 months, thaw and reheat the same way.
Ingredient Notes
Sourdough discard: Gives the dough flavor beyond plain bread.
Fresh garlic vs powder: Fresh gives a brighter, sharper flavor. Powder distributes more evenly through butter.
Low-moisture mozzarella: Fresh mozzarella releases too much water and makes the center soggy.
Butter quantity: Generous is correct here. It is what lets the pieces pull apart cleanly.
Troubleshooting Tips
My bread came out dense instead of soft and pull-apart-y. This usually means the dough didn't fully proof before baking. Look for it to be visibly puffy, not just larger, before it goes in the oven.
The bottom got soggy from the cheese and butter. Make sure your pan is well-greased and consider baking on a slightly higher oven rack so the bottom gets enough direct heat to crisp up.
What to Serve This With
Great alongside marinara for dipping, or served with a big salad.
Comments