Sourdough Discard Pull-Apart Garlic Bread – Buttery, Cheesy Perfection

There’s nothing quite like freshly baked garlic bread, and this sourdough discard pull-apart garlic bread takes it to the next level! Soft, fluffy layers infused with garlic butter, melted cheese, and a subtle tang from sourdough discard—each bite is a warm, cheesy delight.

This recipe is the perfect way to use up sourdough discard while creating a stunning, pull-apart loaf that’s both impressive and easy to make. Whether served alongside pasta, soup, or as a standalone snack, this bread is guaranteed to be a hit!

Why You’ll Love This Recipe

Uses sourdough discard – A great way to reduce waste while adding depth of flavor.
Cheesy, garlicky goodness – Every layer is infused with melted butter, garlic, and gooey cheese.
Soft and fluffy – The dough is light and airy, with just the right amount of chew.
Perfect for sharing – Tear off a piece and enjoy—no knives needed!

What Does Sourdough Discard Garlic Bread Taste Like?

This pull-apart bread is everything you love about garlic bread but even better. The sourdough discard adds a slight tang, balancing the richness of the butter and cheese. Each layer is soft, fluffy, and infused with garlicky, herby goodness, while the melted mozzarella creates irresistible cheese pulls.

Ingredients

For the Dough

½ cup (120g) sourdough discard (unfed)
2 ½ cups (315g) all-purpose flour
¾ cup (180ml) warm milk
2 tablespoons (30g) unsalted butter, melted
1 tablespoon sugar
1 teaspoon salt
1 teaspoon instant yeast

For the Garlic Butter Filling

¼ cup (60g) unsalted butter, melted
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon dried oregano or Italian seasoning
1 cup shredded mozzarella cheese (or cheddar for extra sharpness)
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Tools You’ll Need

Mixing bowls
Stand mixer (optional)
Measuring cups and spoons
Rolling pin
9×5-inch loaf pan
Pastry brush
Sharp knife or pizza cutter

Ingredient Substitutions and Additions

No sourdough discard? Replace it with ¼ cup plain yogurt or buttermilk for a similar tangy effect.
Want extra cheesiness? Add more mozzarella or mix in provolone for extra stretch.
Love heat? Add a pinch of red pepper flakes to the garlic butter for a spicy kick.
Prefer a crispier crust? Brush the top with extra butter before baking.

How to Make Sourdough Discard Pull-Apart Garlic Bread

1. Make the Dough

In a mixing bowl, combine warm milk, sugar, and instant yeast. Let sit for 5 minutes until foamy.

Add sourdough discard, melted butter, salt, and flour. Mix until a shaggy dough forms.

Knead for 8-10 minutes until smooth and elastic. (If using a stand mixer, knead on medium speed for 5 minutes.)

Place the dough in a greased bowl, cover, and let rise for 1-1.5 hours, or until doubled in size.

2. Prepare the Garlic Butter Filling

In a small bowl, mix melted butter, minced garlic, salt, and dried oregano. Set aside.

3. Assemble the Bread

Roll out the dough into a 12×18-inch rectangle on a floured surface.

Brush the garlic butter evenly over the dough.

Sprinkle mozzarella, Parmesan, and chopped parsley over the top.

Using a sharp knife or pizza cutter, cut the dough into 3×3-inch squares.

Stack the squares on top of each other and place them in a greased 9×5-inch loaf pan.

4. Second Rise & Bake

Cover the loaf and let it rise for 30-45 minutes, until puffy.

Preheat the oven to 350°F (175°C).

Bake for 30-35 minutes, until golden brown and bubbly.

Let cool slightly before pulling apart and enjoying!

What to Serve with Pull-Apart Garlic Bread

This bread is fantastic on its own, but it pairs beautifully with:

Pasta dishes – Serve with spaghetti, lasagna, or creamy Alfredo.
Soups & stews – Perfect for dipping into tomato soup or beef stew.
Salads – A great complement to a fresh Caesar or garden salad.
Charcuterie boards – Serve alongside cured meats and cheeses for a stunning appetizer.

Tips for Perfect Pull-Apart Garlic Bread

Use warm milk – This helps activate the yeast for a better rise.
Don’t skip the second rise – It ensures the bread stays light and fluffy.
Cut uniform squares – This makes stacking and layering easier.
Check for doneness – The top should be golden, and the bread should sound hollow when tapped.

Storage and Freezing Instructions

Room temperature – Store in an airtight container for up to 3 days.
Refrigerator – Keep in a sealed bag for up to a week. Warm in the oven before serving.
Freezer – Wrap tightly and freeze for up to 3 months. Thaw and reheat in the oven at 300°F (150°C) for 10 minutes.

Frequently Asked Questions

Can I make this without yeast?

Yes, but the texture will be denser. Increase the sourdough discard to 1 cup and let it rise longer.

Can I use active dry yeast instead of instant yeast?

Yes! Use 1 ¼ teaspoons active dry yeast and proof it in warm milk and sugar for 10 minutes before mixing.

Why is my bread dense?

If your bread is too dense, it may not have proofed long enough. Ensure your dough doubles in size before baking.

Can I make this ahead of time?

Yes! Assemble the loaf, cover, and refrigerate overnight. Let it come to room temperature before baking.

More Sourdough Discard Recipes to Try

If you love baking with sourdough discard, check out these other delicious recipes:

Final Thoughts

This sourdough discard pull-apart garlic bread is a must-try for any bread lover! Buttery, garlicky, and packed with cheese, it’s the ultimate comfort food. Whether you’re using up sourdough discard or just looking for a new favorite bread recipe, this one is sure to impress.

If you give this recipe a try, let me know how it turns out! Leave a comment or share your baking adventures on Pinterest. Happy baking!