If you’re looking for a delicious way to use up extra sourdough discard, this Sourdough Discard Garlic Pull-Apart Bread is the perfect recipe. Soft, buttery layers of bread are coated with garlic, herbs, and melted butter, creating a loaf that’s impossible to resist. Every piece pulls apart easily, making it ideal for family dinners, game nights, holiday gatherings, or simply enjoying fresh from the oven.
The best part? You don’t need an active sourdough starter for this recipe. The sourdough discard adds a subtle tangy flavor while yeast helps the bread rise beautifully. The result is a fluffy, flavorful bread with golden crispy edges and a soft interior.
Why You’ll Love This Recipe
- Great way to use leftover sourdough discard
- Soft and fluffy texture
- Packed with garlic butter flavor
- Easy to pull apart and share
- Perfect side dish for soups, pasta, and salads
- Can be customized with cheese and herbs
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 cup sourdough discard (unfed)
- ¾ cup warm milk
- 2 tablespoons granulated sugar
- 2¼ teaspoons instant yeast (1 packet)
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
For the Garlic Butter Filling
- 6 tablespoons unsalted butter, melted
- 4 cloves garlic, finely minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
Optional Toppings
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Extra parsley for garnish
Equipment Needed
- Large mixing bowl
- Loaf pan (9×5 inch)
- Pastry brush
- Rolling pin
- Sharp knife or pizza cutter
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine warm milk, sugar, and instant yeast. Let the mixture sit for about 5 minutes until slightly foamy.
If using instant yeast, this step isn’t absolutely necessary, but it helps ensure your yeast is active.
Step 2: Make the Dough
Add the sourdough discard, melted butter, egg, and salt to the yeast mixture. Stir until combined.
Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should feel soft but not sticky.
If needed, add a tablespoon of flour at a time until the dough becomes manageable.
Step 3: First Rise
Place the dough in a lightly greased bowl and cover with a clean kitchen towel or plastic wrap.
Allow it to rise in a warm place for about 1 to 1½ hours, or until doubled in size.
The exact time will depend on the temperature of your kitchen.
Step 4: Prepare the Garlic Butter
While the dough rises, combine melted butter, minced garlic, parsley, oregano, and salt in a small bowl.
Mix well and set aside.
The aroma alone will make you excited for the finished bread.
Step 5: Roll Out the Dough
Once risen, gently punch down the dough.
Transfer it to a lightly floured surface and roll it into a rectangle approximately 12 x 18 inches.
Use a pastry brush to spread the garlic butter mixture evenly across the entire surface.
If using cheese, sprinkle mozzarella and Parmesan evenly over the buttered dough.
Step 6: Cut and Stack
Using a pizza cutter or knife, cut the dough into 4 equal strips lengthwise.
Stack the strips on top of each other.
Next, cut the stacked strips into 4–5 equal sections.
You will now have several stacks of dough layers.
Step 7: Arrange in the Pan
Grease a 9×5-inch loaf pan.
Place each stack upright into the loaf pan, arranging them side by side.
Don’t worry if it looks messy—the rustic appearance is part of the charm.
Cover loosely and allow the dough to rise again for 30–45 minutes until puffy.
Step 8: Bake
Preheat your oven to 350°F (175°C).
Bake the bread for 30–35 minutes, or until the top is golden brown and the internal temperature reaches about 190°F (88°C).
If the top browns too quickly, loosely tent it with aluminum foil during the last 10 minutes of baking.
Step 9: Cool and Serve
Remove the bread from the oven and let it cool in the pan for about 10 minutes.
Transfer to a wire rack.
Brush with any remaining garlic butter and sprinkle with fresh parsley.
Serve warm for the best flavor and texture.
Serving Suggestions
This garlic pull-apart bread pairs beautifully with:
- Pasta dishes
- Tomato soup
- Creamy soups
- Grilled chicken
- Salads
- Holiday meals
- Barbecue dinners
It’s also delicious on its own as a snack or appetizer.
Storage Tips
Store leftover bread in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Reheat individual portions in the microwave for 15–20 seconds or warm the loaf in a low oven before serving.
Freezing Instructions
This bread freezes very well.
Wrap the cooled loaf tightly in plastic wrap and then aluminum foil.
Freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat before serving.
Helpful Tips
- Use room-temperature sourdough discard for best results.
- Fresh garlic provides the strongest flavor.
- Add cheddar, mozzarella, or pepper jack cheese for extra richness.
- Mix rosemary or thyme into the garlic butter for a gourmet twist.
- Avoid adding too much flour, which can make the bread dense.
