This garlic pull apart bread is a fun and tasty way to use sourdough discard. Soft, buttery pieces are packed with garlic flavor, making it perfect for sharing!
The best part? You get to tear off each piece, like a delicious game of tug-of-war! I love serving it warm with a side of marinara for dipping—trust me, it’s a crowd-pleaser!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you’re looking for a healthier option, you can substitute half with whole wheat flour, which will add a nutty flavor and more fiber.
Sourdough discard: This recipe shines with unfed sourdough starter. Don’t worry if you don’t have any; you can replace it with plain yogurt or buttermilk for a similar tangy flavor.
Butter: Unsalted butter gives the best flavor, but you can use olive oil or a plant-based butter for a dairy-free version. Just be cautious with the quantity as oil may be a bit more liquidy than butter.
Garlic: Fresh garlic gives a great flavor. If you’re in a pinch, garlic powder works, but use about 1 teaspoon. I always lean towards fresh because it brings out the taste much better!
What’s the Secret to Kneading Dough Effectively?
Kneading is super important for building structure in your bread. Here’s how to do it well:
- After mixing your ingredients into a rough dough, turn it out onto a floured surface.
- Use the palms of your hands to push the dough away from you, then fold it back over itself. Rotate the dough a quarter turn and repeat.
- A good knead should take about 8-10 minutes. You’ll know it’s done when the dough feels smooth and slightly elastic.
If you find kneading by hand tough, a stand mixer with a dough hook can make this super easy—just let it mix for about 5 minutes!
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup sourdough discard (unfed/starter)
- 1/2 cup warm water (about 110°F/43°C)
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened (plus extra melted butter for brushing)
- 4-5 large garlic cloves, finely minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon dried Italian herbs (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe requires about 2 to 2.5 hours in total, which includes 15-20 minutes for preparation, 2 rising periods (1 to 1.5 hours for the first rise and 45 minutes to 1 hour for the second rise), and 25-30 minutes for baking. It’s easy and delightful!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, stir together the flour, sugar, salt, and instant yeast. Next, pour in the sourdough discard and warm water, mixing until a rough dough comes together. On a floured surface, knead the dough for about 8-10 minutes until it feels smooth and elastic. If you prefer, you can use a stand mixer with a dough hook for this step.
2. First Rise:
Place your kneaded dough in a lightly oiled bowl. Cover it with plastic wrap or a damp towel and find a warm spot for it to rise. Let it sit until it doubles in size, which should take about 1 to 1.5 hours.
3. Prepare Garlic Butter:
While the dough rises, combine softened butter, minced garlic, chopped parsley, dried herbs (if using), salt, and pepper in a small bowl. Mix everything together until well combined, and set aside.
4. Shape the Bread:
Once the dough has risen, gently punch it down to release the air. Roll it out on a floured surface into a rectangle that measures about 12 x 8 inches.
5. Add Garlic Butter:
Spread the garlic butter mixture evenly over the rolled-out dough, ensuring every inch is covered with that delicious flavor!
6. Cut and Stack:
Now, use a sharp knife to cut the dough into strips around 1 to 1.5 inches wide (lengthwise). Carefully stack the strips on top of each other, and slightly twist the stack, allowing you to see those tasty layers.
7. Place in Loaf Pan:
Transfer your stacked dough strips to a buttered loaf pan, standing them up so the beautiful layers show off.
8. Second Rise:
Cover the pan loosely with plastic wrap and let it rise again for about 45 minutes to 1 hour, until it puffs up.
9. Bake:
Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until it’s golden brown and fully cooked through.
10. Finish with Garlic Butter:
Once baked, brush the hot bread with the melted butter mixed with a bit more minced garlic and parsley for an extra burst of flavor.
11. Serve:
Let the bread cool slightly before you dig in! Pull apart the layers piece by piece and enjoy this delightful treat. It pairs wonderfully with sauces like marinara or melted cheese!
This pull apart bread is sure to impress at any gathering or make for a wonderful snack at home!
Can I Use Regular Yeast Instead of Instant Yeast?
Absolutely! If you’re using active dry yeast instead of instant, just make sure to dissolve it in warm water along with the sugar before mixing it with the dry ingredients. Allow it to foam for about 5-10 minutes before adding the sourdough discard and flour.
Can I Make This Bread Without Sourdough Discard?
Yes! You can replace the sourdough discard with plain yogurt, buttermilk, or even some more flour and water combined with a little vinegar for a similar tanginess. Just adjust the liquid in your recipe to keep the correct dough consistency!
How Can I Store Leftover Bread?
Once the bread has cooled, wrap it tightly in plastic wrap or foil, and store it at room temperature for up to 3 days. For longer storage, you can freeze it; just ensure it’s well wrapped to prevent freezer burn. To reheat, pop it in the toaster or oven to restore that delightful texture.
Can I Add Cheese to This Pull Apart Bread?
Definitely! Add some shredded mozzarella, cheddar, or parmesan cheese in between the layers before stacking the dough strips. It’ll melt wonderfully during baking, making your garlic pull apart bread even more indulgent!
