Sourdough Discard Garlic Pull-Apart Bread

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Sourdough Discard Garlic Pull-Apart Bread

Soft, buttery, and packed with garlicky goodness, this Sourdough Discard Garlic Pull-Apart Bread is a must-try for any bread lover. Not only does it put your sourdough discard to great use, but it also delivers an irresistible, fluffy texture with a crispy, golden crust. Whether you’re serving it as a side dish, snack, or party appetizer, this bread will have everyone reaching for seconds.

Why You’ll Love This Recipe

If you’re anything like me, you hate wasting sourdough discard. That’s why I absolutely love this recipe. Here’s why you’ll love it too:

  • Great use for sourdough discard – No more throwing away that extra starter

  • Soft and fluffy texture – Each bite is pillowy soft, yet slightly chewy

  • Packed with garlic and butter – The ultimate flavor combo for any garlic bread fan

  • Fun to eat and share – Perfect for gatherings, game nights, or a family dinner

  • Easy to customize – Add cheese, herbs, or even spice it up with chili flakes

What Does This Bread Taste Like?

Imagine the best garlic bread you’ve ever had—now make it softer, richer, and even more flavorful. The sourdough discard adds a subtle tang, balancing the buttery, garlicky richness. Each pull-apart piece is coated in a delicious garlic butter mixture, giving it an irresistible aroma and taste.

Ingredients You’ll Need

For the Dough

  • ½ cup (120g) sourdough discard

  • ¾ cup (180ml) warm milk (about 100°F/38°C)

  • 2 ¼ tsp (7g) instant yeast

  • 2 tbsp (25g) sugar

  • 3 tbsp (45g) butter, melted

  • 1 egg, room temperature

  • 3 ½ cups (440g) all-purpose flour

  • 1 tsp salt

For the Garlic Butter Coating

  • ¼ cup (55g) unsalted butter, melted

  • 3 cloves garlic, minced

  • 2 tbsp fresh parsley, chopped

  • ½ tsp salt

  • ½ tsp Italian seasoning (optional)

  • ¼ cup (25g) grated Parmesan (optional)

Kitchen Tools You’ll Need

  • Large mixing bowl

  • Whisk and wooden spoon

  • Stand mixer with a dough hook (optional)

  • Floured surface for kneading

  • 9×5-inch loaf pan or bundt pan

  • Pastry brush

  • Plastic wrap or kitchen towel

Ingredient Substitutions & Additions

  • No instant yeast? Use active dry yeast instead, but proof it in warm milk for 10 minutes before mixing

  • No parsley? Try fresh basil or chives for a different twist

  • Want it extra cheesy? Stuff the dough balls with mozzarella or cheddar before baking

  • Spicy kick? Sprinkle in some red pepper flakes or smoked paprika

  • Dairy-free? Use plant-based butter and milk substitutes like almond or oat milk

Sourdough Discard Garlic Pull-Apart Bread

How to Make Sourdough Discard Garlic Pull-Apart Bread

1. Activate the Yeast

In a large bowl, whisk together warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

2. Make the Dough

Add the sourdough discard, melted butter, and egg to the yeast mixture. Stir well. Gradually mix in the flour and salt, stirring until a shaggy dough forms.

3. Knead the Dough

Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with a dough hook for 5–6 minutes.

4. First Rise

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise for about 1 hour, or until doubled in size.

5. Make the Garlic Butter

In a small bowl, mix the melted butter, minced garlic, chopped parsley, salt, and Italian seasoning.

6. Shape the Dough Balls

Punch down the risen dough and divide it into small, golf-ball-sized pieces. Dip each ball into the garlic butter mixture and arrange them in a greased 9×5-inch loaf pan or bundt pan. Sprinkle with Parmesan if using.

7. Second Rise

Cover the pan and let the dough rise for another 30–45 minutes, until puffy.

8. Bake the Bread

Preheat your oven to 375°F (190°C). Bake the bread for 25–30 minutes, or until golden brown on top.

9. Serve and Enjoy

Brush the warm bread with extra garlic butter and sprinkle with fresh parsley before serving.

What to Serve with Garlic Pull-Apart Bread

  • With soup – Try it with tomato soup, French onion soup, or a hearty chowder

  • With pasta – A perfect side for spaghetti, lasagna, or creamy Alfredo

  • With dips – Serve with marinara sauce, ranch dressing, or melted cheese

  • With grilled meats – Complements BBQ chicken, steak, or roasted veggies

Pro Tips for the Best Pull-Apart Bread

  • Make sure the milk isn’t too hot. If it’s over 110°F (43°C), it can kill the yeast

  • Knead well for the best texture. The dough should be smooth and slightly elastic

  • Don’t rush the rises. Let the dough double in size for the best fluffy texture

  • Use fresh garlic. Freshly minced garlic gives the best flavor—avoid jarred

  • Bake in a bundt pan for a fun shape. It makes pulling apart even easier

Storing and Reheating

Storing

  • Keep leftovers in an airtight container at room temperature for up to 2 days

  • Refrigerate for up to 5 days (but fresh is best)

Reheating

  • Oven: Warm at 300°F (150°C) for 5–7 minutes

  • Microwave: Heat in 10-second bursts until warm

  • Air fryer: Heat at 320°F (160°C) for 2–3 minutes

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