If you’ve ever hosted a last-minute gathering, you know the pressure of pulling together something warm and crowd-pleasing. That’s how this sourdough discard spinach artichoke pull-apart bread came to life in my kitchen. It was one of those chilly Indiana evenings when friends dropped by unexpectedly. I had leftover spinach artichoke dip, half a jar of marinated artichokes, and a bubbly bowl of sourdough discard on the counter. Out of curiosity (and a little desperation), I swirled everything together into a soft dough, stuffed it with cheese and greens, and popped it in the oven.
Table of Contents
Sourdough Discard Spinach Artichoke Pull-Apart Bread – A Cheesy Favorite
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This sourdough discard spinach artichoke pull-apart bread is the ultimate party bread gooey, cheesy, and packed with bold flavor. Perfect for gatherings or cozy nights in.
Ingredients
1 cup sourdough discard
2 cups all-purpose flour
1 tsp instant yeast
1/2 tsp salt
1/2 cup warm water
1/4 cup olive oil
1 cup chopped spinach (fresh or frozen)
1/2 cup artichoke hearts, chopped
4 oz cream cheese, softened
1 cup shredded mozzarella
1/4 cup grated Parmesan
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
Instructions
1. Mix flour, discard, yeast, salt, water, and olive oil to form soft dough. Knead for 5–6 minutes.
2. Let dough rise in a warm place for 60 minutes until doubled in size.
3. In a bowl, combine spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, and pepper flakes.
4. Roll dough into a rectangle, spread the filling evenly.
5. Slice into strips, stack or coil into a greased baking dish.
6. Let rise again for 20 minutes while oven preheats to 375°F.
7. Bake for 30–35 minutes until golden and bubbly.
8. Cool 10 minutes before serving warm.
Notes
To make ahead, assemble and refrigerate overnight before baking.
You can swap cheeses or add roasted peppers for variety.
Freeze leftovers tightly wrapped for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: sourdough discard, spinach artichoke, pull-apart bread, appetizer
The Cozy Origin of a Cheesy Favorite
The smell? Unreal. Warm, tangy, cheesy like garlic knots collided with your favorite party dip. That bread vanished faster than the wine we opened with it. Since then, it’s become my go-to recipe when I want something cozy but impressive. The sourdough discard not only reduces waste but adds a tender crumb and subtle tang that balances the rich cheese beautifully
This sourdough discard spinach artichoke pull-apart bread isn’t just another appetizer it’s a moment. It pulls apart in soft, cheesy layers, with pockets of warm dip tucked into every bite. Whether you’re using leftover discard or planning ahead for game day, this recipe fits the bill.
If you’re already loving discard recipes like my sourdough discard garlic pull-apart bread or spinach feta pinwheels, this one’s going to be a new favorite. Plus, it’s beginner-friendly, forgiving, and completely customizable.
Ready to try something that’s more than bread, but less fussy than a full entrée? Let’s dive into how sourdough discard turns ordinary dough into an extraordinary pull-apart centerpiece.
Spinach Artichoke Filling That Melts and Stretches
The star of this sourdough discard spinach artichoke pull-apart bread isn’t just the dough it’s the gooey, tangy, perfectly cheesy filling. If you love a warm spinach artichoke dip, imagine that richness baked into soft, tear-apart bread pockets. The filling starts with chopped spinach fresh or frozen both work fine paired with chopped artichoke hearts, cream cheese, and mozzarella. For depth, a bit of garlic, Parmesan, and crushed red pepper seal the deal.
Don’t be afraid to get creative. You can add roasted red peppers, switch up the cheese (Gruyère, anyone?), or fold in some chopped bacon for a savory boost. The mixture should be thick and creamy, not runny, so it holds up during baking.
Looking for another cheesy option? Try my sourdough discard spinach feta pinwheels they’re packed with a similar flavor profile and great for practicing your filling game.
Shaping Tips for Irresistible Pull-Apart Texture
Now comes the fun part shaping! Roll your dough into a rectangle, spread the filling evenly, then slice into strips. You can stack or coil them into a loaf pan, springform, or even a muffin tin for individual portions. As it bakes, the layers puff and the cheese bubbles through the edges.
It’s best to leave a bit of space between the layers so they rise and crisp on the edges while staying tender inside. That signature pull-apart texture comes from this spacing don’t over-pack the pan.
Need a little visual inspiration? My sourdough discard smores pull-apart bread shows just how beautifully discard dough can rise and shape in layers. Swap the sweet for savory, and you’ve got magic in every pull.
Baking for Gooey Perfection
Once your pan is filled with layered dough and rich spinach artichoke filling, it’s time for the oven to do its thing. Preheat to 375°F and bake for 30–35 minutes. You’ll know it’s ready when the top is golden brown, the edges are crisp, and cheesy bubbles peek through the seams. A quick foil tent halfway through baking helps prevent over-browning while keeping the inside soft and melty.
Let it rest for about 10 minutes before serving just enough to handle, but still warm enough for ultimate gooey satisfaction. If you want a make-ahead version, assemble and refrigerate overnight. Just bring it to room temp before baking the next day.
This technique also works wonderfully for my sourdough discard breakfast pockets, another freezer-friendly crowd-pleaser.
How to Serve & Store Leftovers
You’ll want to serve this sourdough discard spinach artichoke pull-apart bread warm, right from the pan. It’s perfect on its own, but it also pairs beautifully with tomato soup or a crisp salad. Hosting a game day? Pull it apart on a wooden board surrounded by olives, roasted veggies, and charcuterie for a rustic, shareable centerpiece.
Leftovers store well in an airtight container for up to 3 days in the fridge. Reheat slices in a toaster oven for crisp edges, or wrap in foil and warm in the oven for a soft, just-baked feel. Freezing? Wrap the whole loaf tightly and freeze for up to 1 month thaw and reheat gently to preserve texture.
For more savory snack inspiration, try the sourdough discard jalapeño popper bread bowl a spicy, cheesy cousin that’s equally irresistible when reheated.
FAQS
Can sourdough discard be used for bread?
Yes! Sourdough discard is perfect for making flavorful, soft breads like this pull-apart recipe. While it won’t rise a loaf on its own, combined with a little yeast, it adds a delicious tang and improves texture.
When should you throw out a sourdough discard?
If your discard smells putrid (not just sour), has visible mold, or changes color drastically, it’s time to toss it. Generally, discard kept in the fridge for over two weeks without feeding should be evaluated carefully.
Is eating sourdough discard healthy?
In moderation, yes. It’s made of fermented flour and water, which some people find easier to digest. Just be mindful of what it’s baked into this spinach artichoke version is indulgent but totally worth it.
What happens if you feed sourdough discard?
Feeding discard essentially turns it into active starter again. If you add fresh flour and water, let it sit at room temp, and give it time, it’ll become bubbly and ready for full sourdough baking.
Conclusion: A Bread That Pulls People Together
There’s something special about a recipe that brings people to the table literally pulling it apart together, piece by cheesy piece. This sourdough discard spinach artichoke pull-apart bread is that kind of recipe. It’s cozy, flexible, and impresses without stress. Whether you’re using up discard or hosting a gathering, this loaf turns everyday ingredients into something unforgettable.
If you’ve loved making other favorites like sourdough discard garlic pull-apart bread or pizza rolls, this one belongs on your rotation. It’s not just about baking it’s about creating something that feels like home.more recipes follow me: facebook – Pinterest
