Sourdough Discard Spinach Artichoke Pull-Apart Bread Recipe

Ready to wow your guests with a golden, gooey, cheesy showstopper? This Sourdough Discard Spinach Artichoke Pull-Apart Bread takes party food to a whole new level of irresistible. Right after that first tear, when the melted cheese stretches and the savory aroma hits—you’ll know it was worth every step. And the best part? We’re putting that sourdough discard to delicious use!

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What Is Sourdough Discard Spinach Artichoke Pull-Apart Bread?

This pull-apart bread is a beautiful marriage of your favorite party dip—hello, spinach artichoke—and buttery soft bread rolls made with tangy sourdough discard. Each piece is filled with a creamy, cheesy, garlicky mixture and baked until golden and bubbly. You can tear and share, or keep it all to yourself (no judgment here!)

Why You’ll Fall in Love With This Recipe

• Perfect for parties: It’s a showstopper appetizer that looks like you spent all day making it (spoiler: you didn’t)

• Reduces waste: Uses sourdough discard—finally, a fun way to make the most of that starter

• Make-ahead friendly: Prep the dough and filling ahead, assemble when ready

• Customizable: Swap the cheeses, add herbs, or toss in some bacon—make it yours

• Deliciously interactive: Everyone pulls apart their own cheesy roll—no slicing needed

What It Tastes Like

Imagine biting into soft, fluffy bread with crispy golden edges, only to discover a luscious, warm spinach artichoke dip tucked inside. The cheeses are melty and stringy, the garlic hits just right, and the sourdough brings a subtle tang that keeps things interesting. It’s comforting, rich, and just a touch indulgent.

Benefits of This Recipe

• Uses up sourdough discard

• Doubles as both appetizer and side dish

• Simple ingredients, big payoff

• Kid-approved, adult-devoured

• Can be prepped ahead and baked fresh before guests arrive

Ingredients You’ll Need

For the Dough:

• 1 cup (240 g) sourdough discard (unfed, room temp)

• 2 cups (250 g) all-purpose flour

• ½ cup (120 ml) warm water

• 2 tbsp olive oil

• 1 tsp sugar

• 1 tsp salt

• 1 tsp instant yeast (optional, for a faster rise)

For the Filling:

• 1 tbsp olive oil

• 2 cups fresh spinach, chopped (or 1 cup thawed frozen, drained)

• 1 garlic clove, minced

• ½ cup cream cheese, softened

• ¼ cup sour cream or Greek yogurt

• ½ cup canned artichoke hearts, chopped and drained

• ¾ cup shredded mozzarella

• ¼ cup grated Parmesan

• Salt & pepper to taste

• Optional: chili flakes for a hint of heat

For Brushing:

• 2 tbsp melted butter or olive oil

• Optional: minced parsley or more Parmesan for topping

Tools You’ll Need

• Large mixing bowl

• Skillet or sauté pan

• Rubber spatula

• 9-inch round baking dish or cast iron skillet

• Pastry brush

• Clean towel or plastic wrap for proofing

Ingredient Swaps & Add-Ins

Don’t have something? No problem.

• Spinach → try kale or Swiss chard

• Artichokes → roasted red peppers or caramelized onions

• Mozzarella → Fontina, Monterey Jack, or even Gouda

• Sour cream → plain Greek yogurt works just as well

• Want to add protein? Toss in some chopped cooked bacon or rotisserie chicken

I promised you versatile, and here’s proof!

How to Make Sourdough Discard Spinach Artichoke Pull-Apart Bread

Step 1: Make the Dough

In a large bowl, combine sourdough discard, flour, warm water, olive oil, sugar, salt, and instant yeast. Knead until smooth and elastic (5–7 minutes). Cover and let rise in a warm spot until doubled, about 1 hour.

Step 2: Prepare the Filling

Sauté spinach in olive oil with minced garlic until wilted. Let cool. Mix with cream cheese, sour cream, artichokes, mozzarella, and Parmesan. Season with salt, pepper, and optional chili flakes.

Step 3: Fill and Shape

Punch down risen dough. Divide into 12–14 pieces. Flatten each, add a spoonful of filling, pinch shut, and roll into a ball.

Step 4: Assemble

Place seam-side down in a greased 9-inch baking dish, arranged in a circular pattern. Leave room for expansion. Cover and let rest 20–30 minutes.

Step 5: Bake

Preheat oven to 375°F (190°C). Brush tops with melted butter or olive oil. Bake for 25–30 minutes, until golden. Garnish with herbs or more Parmesan if you like.

Step 6: Serve

Let it cool slightly (but not too much—you want that gooey middle) and watch it disappear. Perfect for dipping into marinara or just enjoying as-is.

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What to Serve With This Bread

This bread doesn’t need a side, but here are a few ideas:

• A crisp green salad with lemon vinaigrette

• Warm tomato soup

• A platter of roasted vegetables

• Charcuterie board sidekick

Tips for the Best Pull-Apart Bread

• Don’t overfill the dough balls—it makes sealing tricky

• Be patient with the proofing—it creates a fluffier texture

• Use room-temp ingredients for a smoother dough

• Want extra browning? Broil for the last 2 minutes (watch closely)

How to Store

• Room Temp: Store in an airtight container for up to 2 days

• Fridge: Up to 5 days—just reheat in a 300°F oven until warm

• Freezer: Freeze baked bread (wrapped well) for up to 2 months. Reheat straight from frozen

Frequently Asked Questions

Can I use only sourdough discard without yeast?
Yes! Just expect a slower rise—more like 4–6 hours or overnight in the fridge.

Can I make this dairy-free?
Absolutely. Use dairy-free cream cheese, yogurt, and cheeses like Daiya or Miyoko’s.

Can I prep this ahead of time?
Yes—assemble and refrigerate overnight. Bring to room temp before baking.

Let’s Wrap It Up

This Sourdough Discard Spinach Artichoke Pull-Apart Bread is anything but boring. With that creamy filling, golden crust, and tangy sourdough flavor, it’s guaranteed to become a regular in your rotation—especially when guests are on the way or you’re just craving something warm and comforting.

Want more recipes using that sourdough discard? You’re in luck.

More Recipes You’ll Love

Try this fast and cozy Sourdough Quick 20-Minute Bread if you’re short on time but big on comfort.

Craving something sweet? These Sourdough Discard Raspberry Cream Cheese Danishes are flaky, creamy, and bursting with berry flavor.

Or go savory again with Sourdough Discard Pizza Rolls—easy, cheesy, and totally crowd-pleasing.

Share Your Bake

If you try this recipe, I’d love to see it. Drop a comment below, pin it on Pinterest with your own twist, or tag me in your kitchen creations. Let’s inspire each other to cook joyfully, waste less, and eat better.