Sourdough Discard Garlic Pull Apart Bread is a soft, buttery bread packed with big bursts of garlicky flavor in every tender, pull-apart piece. Using sourdough discard gives this bread a subtle tang that balances beautifully with the rich garlic and herbs. The layers are perfectly fluffy, making it fun to tear off bite-sized pieces one after another.
I love making this bread when I have extra sourdough starter on hand because it turns what would normally go to waste into something delicious and special. The smell of garlic melting into buttery dough while it bakes always fills my kitchen with a cozy, inviting vibe that makes me eager to gather around the table.
My favorite way to serve this garlic pull apart bread is warm, straight from the oven, alongside a simple pasta dish or a fresh salad. It’s one of those recipes that brings people together because everyone can’t resist pulling apart those fluffy, garlicky pieces and sharing smiles over a warm, homemade treat.
Key Ingredients & Substitutions
Sourdough discard: This adds a gentle tang and helps reduce waste. If you don’t have discard, you can use equal parts yogurt or buttermilk as a substitute for flavor and moisture.
Yeast: Active dry yeast helps your bread rise quickly. Instant yeast works well too and can be mixed directly with flour, saving a step.
Garlic: Fresh minced garlic gives bold flavor here. If you want a milder taste, try roasted garlic or garlic powder instead.
Butter: Melted butter is key for tender, rich dough and garlicky layers. Use olive oil if dairy-free, though the flavor will shift.
Parmesan cheese: This optional ingredient adds a nice salty, nutty touch on top. Try Pecorino Romano or nutritional yeast as alternatives.
How Do You Get the Perfect Pull-Apart Texture?
The magic is in how you stack and cut the dough so it pulls apart easily and bakes evenly.
- Roll dough into a rectangle and brush with garlic butter—don’t skip this or the bread will be dry inside.
- Cut dough into strips and stack them; this layering traps steam while baking, keeping bread soft.
- Arrange the stacked strips lengthwise in the pan—this helps them puff up and separate nicely as they bake.
- Slice vertically without cutting all the way through; it creates those easy-to-pull chunks but keeps the loaf intact.
- Brush more garlic butter between slices before baking to add flavor and keep dough moist.
Patience with the final rise after shaping also improves the airy texture and lets the dough relax for soft pull-apart layers. Remember, gentle handling means fluffier bread!
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and proofing your dough without spills.
- Wooden spoon or dough scraper – helps mix the dough and fold in ingredients easily.
- Stand mixer with dough hook (optional) – makes kneading faster and easier if you have one.
- Rolling pin – for rolling the dough evenly into a rectangle before layering.
- Loaf pan – holds the stacked dough strips so they bake into a perfect pull-apart shape.
- Basting brush – lets you spread garlic butter smoothly between layers and on top.
- Plastic wrap or damp cloth – covers dough during rises to keep it moist.
- Cooling rack – important to let the bread cool slightly and keep the crust crisp.
Flavor Variations & Add-Ins
- Add shredded mozzarella or cheddar cheese between the layers for a gooey, melty surprise.
- Mix in chopped fresh rosemary or thyme with the garlic butter for a fragrant herbal note.
- Try swapping garlic for caramelized onions for a sweeter, milder flavor twist.
- Include cooked bacon bits between slices for a smoky, savory option great with breakfast or brunch.
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
For The Dough:
- 2 cups all-purpose flour
- ½ cup sourdough starter discard (unfed)
- ½ cup warm water (about 100°F/38°C)
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- 4 tbsp unsalted butter, melted
For The Garlic Butter:
- 6 cloves garlic, finely minced
- 6 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- 1 tsp dried Italian herbs or oregano
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
Other:
- Extra flour for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough and garlic butter, plus about 1 to 1.5 hours for the first dough rise. After shaping, allow an additional 30 to 45 minutes for the second rise. Baking takes approximately 25 to 30 minutes. Plan for about 2.5 to 3 hours total, including rising and baking times.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix warm water, sugar, and yeast. Stir gently and wait 5–10 minutes until foamy. Then add sourdough discard, salt, and melted butter; mix well. Gradually add flour and stir until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic (or knead with a stand mixer and dough hook for 6–7 minutes). Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
2. Prepare the Garlic Butter and Shape the Dough:
Mix melted butter with minced garlic, parsley, dried herbs, salt, and pepper. Punch down risen dough and roll it out on a floured surface into a 12×8-inch rectangle. Brush half the garlic butter over the dough evenly. Cut the dough into 1.5-inch wide strips, stack the strips on top of each other, and place the stack lengthwise in a greased loaf pan.
3. Create the Pull-Apart Effect:
Cut the loaf vertically into 1.5-inch slices without cutting through the bottom. Gently pull apart each segment slightly, then brush the remaining garlic butter between slices and on top. Sprinkle Parmesan if using. Cover loosely and let the loaf rise for 30–45 minutes.
4. Bake and Serve:
Preheat the oven to 375°F (190°C). Bake for 25–30 minutes until golden brown, tenting with foil if it browns too fast. Let cool for 10 minutes in the pan before transferring to a wire rack. Serve warm, pulling apart the flavorful, garlicky pieces and enjoy!
Can I use frozen sourdough discard for this bread?
Absolutely! Just make sure to thaw the discard in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly and ensures a good rise.
How do I store leftovers?
Store any leftover bread in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. To keep it longer, freeze the bread wrapped in plastic wrap and foil for up to 2 months. Reheat in the oven wrapped in foil to keep it soft.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a plant-based butter or olive oil for a dairy-free version. Olive oil will add a slightly different flavor but still keep the bread moist and delicious.
How can I add more flavor variations?
Try mixing in chopped fresh rosemary or thyme with the garlic butter, or add shredded mozzarella between the layers for a cheesy pull-apart bread. You can also swap the garlic for caramelized onions for a sweeter, milder flavor.
