Sourdough Pull Apart Bread
Looking for the perfect, easy appetizer or a delicious side dish to accompany a warm bowl of soup? This Sourdough Pull Apart Bread has everything you want in a crowd pleasing dish: gooey mozzarella cheese, rich garlic herb butter, and that signature sourdough tang. Whether you’re a sourdough baker who has an extra loaf of homemade sourdough sitting around, or you bought a loaf from a local bakery, this simple recipe will be your new favorite.
Ingredients needed:
- Sourdough bread
- Unsalted butter, melted
- Fresh garlic
- Chopped fresh herbs (parsley, thyme, chives or rosemary, all work)
- Shredded mozzarella cheese
- Parmesan cheese
- Salt, to taste
Supplies needed:
- Serrated knife or sharp knife
- Pastry brush
- Small saucepan
- Parchment paper
- Baking sheet
- Aluminum foil
How to Make Cheesy Sourdough Pull Apart Bread
1. Place your room temperature sourdough loaf on a cutting board. Using a serrated knife, make diagonal cuts about 1 inch apart across the top of the loaf, stopping before you hit the bottom of the loaf. Turn the loaf a quarter turn and repeat the cuts in the opposite direction to create a crosshatch pattern. This will form pockets to hold all the melty cheese and garlic butter.
2. In a small saucepan, melt the unsalted butter over low heat. Stir in crushed fresh garlic. Simmer for 5-10 minutes, then remove from heat.
3. Pour/brush the loaf with the melted butter mixture and fresh herbs. Gently stuff the cheese into all the bread crevices. Make sure the butter seeps deep into the cuts and all over the top of the bread.
4. Place the loaf on a parchment-lined baking sheet. Cover loosely with aluminum foil and bake at 375 degrees F for 10-15 minutes. Remove the foil and bake another 5-10 minutes, until the cheese is bubbly and the top is golden brown.
5. Serve with marinara or pesto sauce for dipping, or alongside your favorite soup!
Leftovers? Store leftovers (if you have any!) wrapped in plastic wrap inside an airtight container in the fridge. Reheat the next day in a toaster oven, microwave, or in the oven.
No fresh garlic on hand? You can easily use garlic powder if needed. Just stir 1 tablespoon into the butter mixture.
If roasted garlic butter is your jam– place the whole head of garlic on a piece of foil after slicing the bottom off, drizzle with olive oil and roast at 375F for an hour. The garlic cloves will all slide right out and you can smash them into the butter.
The cheesy garlic bread version of the recipe is my favorite, but there are so many other variations you can use if you want to make it your own:
- Try different types of cheese like cheddar cheese, fontina, pepper jack, or provolone
- Give the recipe a sweet twist with cinnamon sugar and a touch of brown sugar stuffed over melted butter.
- Other flavor combos using bacon, sun-dried tomatoes olives, or caramelized onions
- For a fun game day snack try Jalapeno Popper Pull Apart Bread recipe
Sourdough Pull Apart Bread
Ingredients
- 1 loaf of sourdough bread, room temperature, (day old bread is fine)
- 1/2 cup (1 stick) butter
- 1 head of garlic, chopped (or roasted see note)
- 1 tbsp chopped fresh herbs (i used parsley, rosemary, and chives)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Salt to taste
Instructions
Place your sourdough loaf on a cutting board. Using a serrated knife, make diagonal cuts about 1 inch apart across the top of the loaf, stopping before you hit the bottom of the loaf. Turn the loaf a quarter turn and repeat the cuts in the opposite direction to create a crosshatch pattern. This will form pockets to hold all the melty cheese and garlic butter.
In a small saucepan, melt the unsalted butter over low heat. Stir in the chopped garlic and simmer on low for 5-10 minutes or until the garlic has softened a bit.
Combine your shredded mozzarella, and parmesan cheese in a small bowl.
Brush or pour the garlic butter into all the cuts of the bread- making sure it really soaks in. Gently stuff the cheese and herbs into all the bread crevices.
Place the loaf on a parchment-lined baking sheet. Cover loosely with aluminum foil and bake at 375 degrees F for 15-20 minutes. Remove the foil and bake another 5-10 minutes, until the cheese is bubbly and the top is golden brown.
Notes
If you want to use roasted garlic- cut the bottom of a head of garlic. wrap in foil, drizzle with olive oil, and roast at 375F for an hour. The garlic cloves will slide out and you can smash them into the butter.