Sourdough Discard Garlic Cheese Bread

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The Story & Intro

Where Old Traditions Meet Cheese Pull Dreams

If you’ve ever looked at your sourdough discard and wondered, “Is it really worth saving?” this sourdough discard garlic cheese bread is your resounding YES. One chilly afternoon in my kitchen in West Lafayette, I had a bubbly jar of discard I didn’t want to toss. I wasn’t in the mood for pancakes or crackers. I craved something melty, garlicky, and wildly comforting.

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What came out of my skillet that day was golden, blistered perfection crispy on the bottom, loaded with garlic butter, and topped with stretchy mozzarella that pulled like a dream. This recipe is now a go-to in our house, especially when we’ve got guests or just need a cheese-laden snack to lift the mood. It’s also a beautiful way to honor what sourdough baking is all about patience, intention, and making the most of what we have.

Whether you’ve just started your sourdough journey or you’re exploring new ways to use discard, this garlic cheese bread gives that tangy batter a second life. It’s a satisfying complement to simpler discard staples like these sourdough discard crackers, and brings the same rustic joy you’d find in a warm slice of no-knead skillet sourdough.

I’ve found that this sourdough discard garlic cheese bread pairs beautifully with a cozy tomato soup, but honestly it steals the show all on its own. The recipe is simple, forgiving, and packed with flavor. Plus, it’s a fantastic excuse to use that skillet you keep meaning to break in.

If you’re ready for a bread that bubbles, stretches, and satisfies like only garlic cheese bread can grab your discard and let’s go. This might just be your new favorite way to clean out the jar.

Ingredients & Skillet Prep for the Best Garlic Cheese Bread

Pantry Staples Made Magical with Sourdough Discard

This sourdough discard garlic cheese bread starts with what you likely already have in your kitchen. The discard itself brings a subtle tang and tender crumb making it far more than just a leftover. A mix of all-purpose flour, baking powder, salt, and egg creates the base, while garlic butter and cheese turn it into a craveable, melty masterpiece.

For cheese, mozzarella provides that signature pull, while Parmesan adds a nutty depth. Want it spicier? Swap in sharp cheddar or a touch of red pepper flakes. A sprinkle of fresh parsley adds brightness after baking.

If you’ve baked sourdough pancakes or other discard recipes before, you’ll love how this one leans fully into indulgence. It’s cozy, hearty, and endlessly riffable. And don’t worry if your discard is a few days old it actually enhances the flavor.

Skillet Secrets for a Crispy Bottom and Bubbling Top

The secret to that irresistible crispy bottom? A hot, oven-safe skillet with just the right amount of olive oil. Cast iron is ideal here it conducts heat evenly and helps form that golden crust beneath the bread. If you’re building your cookware collection, check out our cast iron kitchen essentials guide.

Before pouring the batter into the skillet, make sure it’s hot. That little sizzle is your sign the crust is already forming. After a few minutes on the stovetop, drizzle garlic butter generously, add the cheese, and finish it all in a preheated oven. Broil for 1–2 minutes at the end for a beautifully blistered top.

When done right, every slice will have crispy edges, gooey cheese, and the satisfying tang of sourdough in each bite.

How to Make Sourdough Discard Garlic Cheese Bread

Mix, Whisk, and Pour Like a Pro

This recipe comes together fast but the flavor makes it feel like you fussed for hours. In a medium bowl, whisk together 1 cup of sourdough discard, ½ cup flour, ½ teaspoon baking powder, ¼ teaspoon salt, and one egg. The mixture should be smooth but not runny similar to pancake batter. This easy base is flexible, so don’t worry if your discard is a bit thinner or thicker.

Meanwhile, heat 1 tablespoon of olive oil in a well-seasoned skillet over medium. Make sure it’s oven-safe you’ll transfer it directly into a hot oven shortly. Once the skillet’s hot, pour in the batter. You should hear a gentle sizzle; that means the bottom is starting to crisp.

If you’re new to discard baking, this recipe builds beautifully on what you learned from our beginner’s guide to sourdough no kneading, stretching, or shaping required.

Bake Until Bubbly, Then Broil for Gold

Now it’s time to level up. Mix melted butter with minced garlic and drizzle it generously over the surface of the batter. Then scatter a cup of shredded mozzarella and ¼ cup grated Parmesan across the top.

Transfer the skillet to a preheated 400°F (200°C) oven and bake for 10 to 12 minutes. The cheese should be bubbling and the edges golden. For that extra crackly finish, broil on high for 1 to 2 minutes keep an eye on it!

When done, sprinkle chopped parsley on top for freshness. You’ll end up with a bubbly, golden bread that’s practically begging to be pulled apart and devoured.

For another cheesy showstopper with crowd-pleasing appeal, don’t miss our cheesy herb pull-apart bread it’s another hit from the oven.

Serving Ideas, Leftovers & Flavor Variations

Serve It Hot, Stretchy, and Irresistible

The moment you pull this sourdough discard garlic cheese bread from the oven, you’ll want to dig in. But give it a few minutes to settle. This helps the cheese firm up just enough for perfect slicing though don’t be surprised if everyone grabs pieces with their hands.

For a cozy dinner pairing, serve it alongside a warm bowl of thyme-roasted tomato soup. The contrast between the tangy bread and the sweet acidity of tomatoes is unbeatable. You can also cut it into strips for dipping or turn it into a sharable starter for pasta night.

Hosting brunch or feeding a crowd? This recipe holds its own among other comfort carbs like soft honey butter rolls and rustic toasts. It’s great warm, but still tasty at room temp just don’t expect leftovers.

How to Store and Remix Your Garlic Bread

If, by some miracle, you do have leftovers, here’s how to store them right: wrap the bread in foil and refrigerate for up to 3 days. To reheat, use a toaster oven or skillet to bring back that crispy bottom. Avoid microwaving unless you like chewy, soggy bread.

Want to switch things up? Try adding red pepper flakes for heat or swapping mozzarella with sharp cheddar or Gruyère. You can even stir caramelized onions or chopped olives into the batter for more depth.

This sourdough discard garlic cheese bread is flexible, satisfying, and built for repeat baking. With each variation, you’ll find new ways to love that humble jar of discard in your fridge and a delicious reason to keep your starter alive.

Frequently Asked Questions

What is sourdough discard and can you cook with it?
Sourdough discard is the portion of starter you remove before feeding. While it’s no longer active enough to leaven bread, it’s still full of flavor and perfect for recipes like pancakes, crackers, and this sourdough discard garlic cheese bread. Its mild tang adds complexity without overpowering.

Can I make garlic cheese bread with sourdough discard?
Absolutely. In this recipe, sourdough discard acts as the wet base, creating a tender, slightly tangy structure that pairs beautifully with cheese and garlic. There’s no need to feed or activate the discard just mix and bake.

Why is my garlic cheese bread not crispy on the bottom?
A soggy bottom usually means your skillet wasn’t hot enough before adding the batter. Preheat your skillet with olive oil over medium heat first. That initial sizzle is key to achieving the golden crust in this garlic cheese bread recipe.

How do I store and reheat sourdough discard cheese bread?
Store any leftovers wrapped in foil in the fridge for up to 3 days. To reheat, use a skillet or toaster oven to bring back the crispiness. Avoid microwaving it softens the crust and makes the bread chewy instead of crisp.

Conclusion

This sourdough discard garlic cheese bread is proof that leftovers can lead to magic. It’s cheesy, crispy, quick to make, and endlessly customizable. Whether you’re baking for friends or just need a skillet of something warm and garlicky, this recipe never disappoints.

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