There’s something seriously irresistible about a loaf of warm garlic bread that practically begs you to pull it apart with your hands. This Sourdough Pull-Apart Garlic Bread takes that classic buttery, garlicky goodness and combines it with soft, chewy sourdough bread. Every little piece is brushed with garlic butter, baked until golden, and finished with melted cheese and fresh herbs.
It’s a fantastic way to use an active sourdough starter, and it makes an amazing side for pasta, soup, chili, grilled meats, or a cozy family dinner.
Ingredients
For the Dough
- 1 cup (240g) active sourdough starter
- 1 cup (240g) warm milk
- 2 tablespoons honey or sugar
- 1 large egg
- 3 tablespoons melted unsalted butter
- 3 ½ cups (420g) all-purpose or bread flour
- 1 ½ teaspoons salt
For the Garlic Butter
- 6 tablespoons unsalted butter, melted
- 4–5 cloves garlic, finely minced
- 2 tablespoons chopped fresh parsley
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ½ cup shredded mozzarella or Parmesan cheese
Instructions
1. Make the Dough
In a large mixing bowl, combine the active sourdough starter, warm milk, honey, egg, and melted butter. Stir until everything is well combined.
Add the flour and salt gradually, mixing until a soft, slightly sticky dough forms. You don’t want the dough to be dry or stiff. If it feels extremely wet, add a tablespoon of flour at a time until manageable.
Knead the dough by hand for about 8–10 minutes, or use a stand mixer with a dough hook for approximately 5–7 minutes. The dough should become smooth and elastic.
2. Let the Dough Rise
Place the dough in a lightly greased bowl and cover it with a damp towel, plastic wrap, or reusable bowl cover.
Allow it to rise at room temperature for approximately 6–10 hours, depending on the strength of your starter and the temperature of your kitchen. The dough should become noticeably puffy and increase in size.
Sourdough timing can vary, so don’t rely only on the clock. Watch the dough.
3. Prepare the Garlic Butter
While the dough is rising, prepare the garlic butter.
Mix the melted butter, minced garlic, parsley, Italian seasoning, and salt in a small bowl. Set aside.
If you want an extra-cheesy loaf, have your mozzarella or Parmesan ready for layering.
4. Shape the Bread
Once the dough has risen, gently transfer it to a lightly floured surface. Don’t aggressively punch out all the air.
Roll or stretch the dough into a rectangle approximately ½ inch thick.
Brush the entire surface generously with garlic butter and sprinkle with cheese.
Using a pizza cutter or sharp knife, cut the dough into several roughly equal squares.
Stack the pieces loosely on top of each other. Place the stacked dough pieces vertically into a greased loaf pan. Don’t pack them too tightly because they’ll need room to expand.
Brush any remaining garlic butter over the top.
5. Second Rise
Cover the loaf pan and let the dough rest for another 1–3 hours, or until the pieces look puffy and relaxed.
The exact timing depends on your kitchen temperature and starter activity. The dough doesn’t necessarily need to double during this second rise.
6. Bake
Preheat your oven to 375°F (190°C).
Place the loaf in the oven and bake for approximately 30–40 minutes, or until the top is beautifully golden brown and the center is fully baked.
If the top starts browning too quickly, loosely cover it with aluminum foil during the final part of baking.
When the bread comes out of the oven, brush it with a little extra melted garlic butter and sprinkle with fresh parsley and Parmesan.
Let it cool for about 10–15 minutes before serving. Trust me, that short wait is worth it!
Tips for the Best Sourdough Garlic Bread
Use an active starter: Your starter should be bubbly and recently fed. A sluggish starter can make the dough take much longer to rise.
Don’t add too much flour: A slightly soft dough creates a much more tender loaf. Adding excessive flour can make the finished bread heavy.
Go big on the garlic: If you’re a serious garlic fan, feel free to add another clove or two to the butter.
Try different cheeses: Mozzarella gives you those classic stretchy cheese pulls, while Parmesan adds a salty, savory bite. Cheddar or provolone can also be delicious.
Watch the fermentation: Sourdough doesn’t follow a strict schedule. Temperature, starter strength, and hydration all affect how quickly the dough rises.
Make-Ahead Instructions
You can prepare the dough and allow it to complete its first rise before shaping. After assembling the loaf, cover it tightly and refrigerate overnight.
The next day, allow the loaf to sit at room temperature until slightly puffy before baking. This is a great option when you want fresh sourdough garlic bread ready for dinner without doing all the work at once.
How to Serve
This pull-apart loaf is best served warm while the butter is still melted and the cheese is gooey. Put it in the center of the table and let everyone tear off a piece.
Serve it alongside spaghetti, lasagna, baked ziti, creamy soups, grilled chicken, or roasted vegetables. It also makes a killer appetizer with warm marinara sauce for dipping.
The combination of tangy sourdough, rich garlic butter, herbs, and melted cheese makes every bite packed with flavor. Once you make this loaf, regular garlic bread might have a hard time competing!
