This sourdough discard pull-apart garlic bread is soft, cheesy, and packed with rich garlic flavor. It’s a perfect way to use leftover sourdough discard while making a delicious snack or side dish.
Recipe Info
- Prep Time: 20 minutes
- Rise Time: 1 hour 30 minutes
- Bake Time: 30–35 minutes
- Total Time: ~2 hours 25 minutes
- Yield: 1 loaf
Ingredients
- Sourdough discard – 1 cup
- All-purpose flour – 3 cups
- Warm water – 1 cup
- Instant yeast – 2 tsp
- Salt – 1 tsp
- Sugar – 1/4 cup
- Butter (melted) – 1/2 cup
- Garlic (minced) – 4 cloves
- Fresh parsley (chopped) – 1/4 cup
- Mozzarella cheese (shredded) – 1 cup
Instructions
1. Prepare the Dough
In a large bowl, mix sourdough discard, warm water, and yeast. Let it sit for 5 minutes until frothy.
Add flour, salt, and sugar, then mix into a dough.
Knead for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let it rise for 1 hour or until doubled.
2. Make Garlic Butter
In a small bowl, combine melted butter, minced garlic, and chopped parsley. Set aside.
3. Assemble the Bread
Punch down the dough and roll it into a rectangle (about ½ inch thick).
Spread the garlic butter evenly over the surface.
Sprinkle shredded mozzarella cheese on top.
Cut the dough into small squares or rectangles.
Stack and arrange the pieces in a greased loaf or bundt pan.
4. Second Rise
Cover and let the dough rise again for 30 minutes.
5. Bake
Preheat oven to 175°C (350°F).
Bake for 30–35 minutes until golden brown.
6. Cool & Serve
Let the bread cool in the pan for 10 minutes, then transfer to a rack.
Serve warm for best flavor.
Key Tips
- Dough should be soft, not too sticky or dry
- Use roasted garlic for a deeper flavor
- Always preheat the oven properly
- Avoid overbaking to keep the bread soft
Storage
- Room temperature: 2–3 days
- Freezer: up to 3 months
Serving Ideas
- Serve as a snack or appetizer
- Pair with soups or pasta
- Perfect for sharing at gatherings
