This Sourdough Discard Garlic Pull Apart Bread is a fun, fluffy loaf packed with roasted garlic flavor. It’s perfect for sharing and makes a tasty side for any meal!
If you love the smell of bread baking, you’ll be in heaven when making this. Just pull apart the pieces, and don’t be shy about slathering on some butter! 🧄🥖
I enjoy making this bread because it’s easy, and I can use up my sourdough discard. Plus, it’s a guaranteed crowd-pleaser at gatherings. What’s better than warm garlic bread?
Key Ingredients & Substitutions
Sourdough Discard: This recipe is a great way to use up sourdough discard. If you don’t have any, you can substitute with 1 cup of buttermilk or yogurt to add a bit of tangy flavor.
Flour: All-purpose flour works well for this recipe. For a gluten-free option, you might try a 1:1 gluten-free flour blend, but the texture may vary slightly.
Garlic: Fresh garlic gives the best flavor, but you can use garlic powder in a pinch. I recommend about 1 teaspoon of garlic powder for a similar taste.
Parsley: Fresh parsley adds a nice touch, but dried parsley can be used instead if that’s what you have. Just use a little less, about 1 tablespoon.
Cheese: While mozzarella is delicious, feel free to use any cheese you love, like cheddar, provolone, or even a vegan cheese substitute if dairy is a concern.
How Do I Properly Knead Dough for This Recipe?
Kneading dough is essential for the right texture. It helps develop gluten, making your bread soft and chewy. Here’s how to do it effectively:
- Start with floured hands and a clean, floured surface.
- Flatten the dough slightly with your hands, then fold it over itself.
- Push down and away with the heel of your hand, then fold it back over.
- Rotate the dough a quarter turn and repeat the process for 8-10 minutes until smooth and elastic.
If you’re using a stand mixer, simply attach the dough hook and let it mix on low for about 5-7 minutes. Just keep an eye on the texture—it should be soft but not sticky.
How to Make Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour
- 1 cup sourdough discard (unfed starter)
- 1 tsp instant yeast
- 1/2 tsp salt
- 1/2 cup warm water (adjust as needed)
For the Garlic Butter:
- 4 tbsp unsalted butter, melted
- 6-7 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp dried oregano or Italian seasoning (optional)
- Salt, to taste
For Stuffing (optional):
- 1/2 cup shredded mozzarella or white cheese
How Much Time Will You Need?
Your total time for this recipe is around 2 to 2.5 hours. It takes about 15 minutes for preparation and mixing, 1 to 1.5 hours to let the dough rise, and 25-30 minutes to bake. It’s an easy process, and you’ll love the delicious results!
Step-by-Step Instructions:
1. Mix the Dough:
Start by taking a large bowl and combining the all-purpose flour, instant yeast, and salt. Mix these dry ingredients well to ensure even distribution.
2. Add the Wet Ingredients:
Next, pour in the sourdough discard and the warm water. Stir the mixture until a soft dough begins to form. It should be slightly sticky but not too wet. You can knead it on a floured surface for about 8-10 minutes until it becomes smooth and elastic. If you prefer, use a stand mixer with a dough hook for easier mixing.
3. Let It Rise:
Once your dough is kneaded, place it in a greased bowl and cover it with a damp cloth. Set it aside in a warm place to rise for about 1 to 1.5 hours or until it doubles in size. This helps develop lovely flavors and a soft texture.
4. Prepare the Garlic Butter:
While the dough is rising, mix your garlic butter. Take a small bowl and combine the melted butter, minced garlic, chopped parsley, dried oregano (if using), and a pinch of salt. Stir well until blended.
5. Preheat the Oven:
Preheat your oven to 350°F (175°C) so it’s ready for baking when your dough is prepared.
6. Shape the Dough:
After the dough has risen and doubled, punch it down gently to release the air. Roll the dough into a loaf shape, and using a sharp knife, make vertical cuts about 1 inch apart across the top of the loaf, but do not cut all the way through.
7. Arrange the Dough:
Place the dough into a loaf pan or on a parchment-lined baking sheet. You want to keep it nice and fluffy for the pull-apart effect!
8. Add the Garlic Butter:
Spread the garlic butter mixture generously between the slices you created in the dough. Make sure to let some of it seep into the gaps for that extra flavor!
9. Optional Cheese Stuffing:
If you are using cheese, stuff small amounts between the slices along with the garlic butter to make it even more delicious.
10. Brush the Top:
Brush any leftover garlic butter over the top of the loaf to keep it moist and flavorful while baking.
11. Bake the Bread:
Now it’s time to bake! Place the loaf in your preheated oven and bake for 25-30 minutes, or until the bread turns a lovely golden brown and sounds hollow when tapped.
12. Cool and Enjoy:
Once done, take the bread out of the oven and allow it to cool slightly before serving. This garlic pull-apart bread is best enjoyed warm, so pull apart the slices and dig in!
This delightful Sourdough Discard Garlic Pull Apart Bread is perfect as a side for soups, salads, or pasta dishes. Enjoy the amazing aroma of freshly baked bread filled with garlic goodness!
Can I Use Different Types of Flour?
Yes, while all-purpose flour is ideal for this recipe, you can use bread flour for a chewier texture. For a gluten-free option, try a 1:1 gluten-free flour blend, though the texture may differ slightly.
How Do I Store Leftover Pull Apart Bread?
Store any leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw and reheat in the oven to enjoy again!
Can I Make This With Fresh Yeast Instead of Instant Yeast?
Absolutely! If using fresh yeast, you’ll need about 2-3 times the amount. Dissolve it in the warm water before mixing it with the flour to ensure it activates properly.
What If I Don’t Have Sourdough Discard?
No problem! If you don’t have sourdough discard, you can substitute it with plain yogurt or buttermilk (1 cup), which will help maintain moisture and add a bit of tanginess to the bread.