Sourdough Discard Pull-Apart Garlic Bread Recipe
Sourdough Discard Pull-Apart Garlic Bread is a deliciously cheesy and buttery bread that combines the tangy flavor of sourdough discard with fresh garlic, parsley, and melty mozzarella. This bread features soft, pull-apart layers brushed with a fragrant garlic butter, perfect as a savory snack or side dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 1 loaf (8-10 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 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
- ½ cup unsalted butter, melted
- 4 cloves garlic, minced (freshly minced recommended)
- ¼ cup fresh parsley, chopped
Toppings
- 1 cup shredded mozzarella cheese
- Optional: 2 tablespoons grated Parmesan cheese
- Optional: pinch of red pepper flakes
Instructions
- Activate yeast and prepare dough: In a large bowl, whisk together the sourdough discard, warm water, and instant yeast. Let it sit for about 5 minutes until slightly bubbly, indicating the yeast is active. Add the flour, salt, and sugar. Stir to form a shaggy dough.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth, elastic, and slightly tacky but not sticky.
- First rise: Place the dough back in a clean bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Make garlic butter: While the dough rises, mix melted butter with minced garlic and chopped parsley in a small bowl, creating a fragrant garlic butter to flavor the bread.
- Shape the dough and add toppings: After the rise, gently punch the dough down to release air. Roll it into a large rectangle about ½-inch thick. Brush the entire surface generously with garlic butter, then sprinkle mozzarella cheese evenly over the top. Add Parmesan and red pepper flakes if using.
- Cut and stack: Cut the dough into small squares or rectangles. Stack the pieces vertically, one on top of the other, and place the stacked layers into a greased loaf pan or bundt pan.
- Second rise: Cover the pan and let the dough rest for another 30 minutes to rise again.
- Bake: Preheat oven to 350°F (175°C). Bake the bread for 30 to 35 minutes, or until golden brown and puffed. The top should sound hollow when tapped, indicating it’s fully baked.
- Cool and serve: Let the bread cool at least 10 minutes before removing from the pan. Slice or pull apart by hand and enjoy the layers of garlic, butter, and cheese.
Notes
- Use room temperature sourdough discard for best yeast activation.
- Freshly minced garlic dramatically improves flavor and aroma.
- Optional Parmesan cheese adds extra savory richness.
- Add red pepper flakes for a subtle spicy kick.
- Ensure dough is kneaded well for a smooth and elastic texture.
- Letting the bread cool slightly before serving helps it hold together when pulled apart.
- Store leftovers wrapped tightly to maintain freshness; reheat gently before serving.
Keywords: sourdough discard bread, pull-apart garlic bread, cheesy garlic bread, homemade bread, sourdough recipes, mozzarella garlic bread
