Sourdough Discard Garlic Pull Apart Bread is a fun and tasty way to use up your leftover sourdough starter. This bread is soft and fluffy inside with a crispy golden crust, all bursting with rich garlic and herb flavors. It’s perfect for sharing, whether you’re having friends over or just craving a cozy treat at home.
I love making this bread when I have extra sourdough discard because it feels like I’m turning something simple into a delicious reward. The best part is pulling the bread apart—it’s kind of like a little game that ends with a yummy bite of buttery, garlicky goodness every time. I usually toast any leftovers the next day for an extra bit of crunch, and it tastes just as great.
This bread is super versatile too. I like serving it alongside soups or salads, but it’s also a crowd-pleaser on its own as a snack or appetizer. If you want to make it extra special, add some grated cheese between the slices before baking. It’s a cozy, easy way to bring a little homemade magic to your kitchen without much fuss.
Key Ingredients & Substitutions
Sourdough discard: This adds a mild tang and helps your bread rise gently. If you don’t have discard, you can use extra yeast and water instead—just skip the discard and add a little more yeast.
All-purpose flour: I stick to all-purpose for its balance of gluten and softness. You can try bread flour for chewier texture, or mix half whole wheat for a nuttier flavor.
Garlic & herbs: Fresh garlic and parsley really make the flavor pop. If fresh herbs aren’t available, dried oregano works well too. You can also swap parsley for basil or thyme to change things up.
Butter: Butter is key for richness and moisture. For a dairy-free option, use plant-based margarine or olive oil. Just melt it well for easy mixing.
Cheese (optional): Adding mozzarella or parmesan between the pulls is a great idea for extra gooeyness and flavor. You can skip it or try other cheeses like cheddar or fontina.
How Do I Make Sure the Bread is Soft and Pulls Apart Easily?
The trick is the dough’s rise and how you slice it before baking. Follow these simple tips:
- Let the dough rise fully the first time until doubled—this builds the airy structure inside.
- When rolling out the dough, slice it carefully lengthwise without cutting through the bottom. This keeps the loaf intact but allows easy pulling later.
- Generously brush garlic butter between each slice—this adds flavor and keeps the layers moist.
- Let the loaf rise a second time after buttering. This final rise softens the dough more and helps it puff up nicely in the oven.
- Bake until golden but not too dark, so the crust is crisp but the inside stays tender.
Patience during the rising steps makes a big difference. I like to gently cover the loaf with a clean cloth to keep it warm and cozy as it proofs. This way, every bite pulls apart soft and flavorful just like the best garlic bread should be.
Equipment You’ll Need
- Large mixing bowl – perfect for combining ingredients and letting the dough rise without spills.
- Stand mixer with dough hook (optional) – makes kneading easier and quicker if you have one.
- Rolling pin – helps you roll out the dough evenly into the right shape and size.
- Sharp knife or pizza cutter – to slice the dough into strips cleanly without squashing it.
- Loaf pan – holds the bread shape while it rises and bakes for that classic pull-apart look.
- Basting brush – great for spreading garlic butter between the bread layers evenly.
Flavor Variations & Add-Ins
- Cheese twist: Add shredded mozzarella or parmesan between the bread strips for gooey, melty bites.
- Herb mix: Swap parsley for rosemary, thyme, or basil for a fresh twist on garlic flavor.
- Spicy kick: Mix in red pepper flakes or a pinch of smoked paprika into the garlic butter for a gentle heat.
- Veggie boost: Tuck in thin slices of sun-dried tomatoes or roasted bell peppers for extra color and taste.
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 2 1/4 cups all-purpose flour
- 1/2 cup warm water (about 100°F/38°C)
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
For the Garlic Butter:
- 1/2 cup unsalted butter, melted
- 4-5 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated cheese (mozzarella or parmesan), optional
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and garlic butter, then 1 hour for the first rise and 30-45 minutes for the second rise. Baking takes another 25-30 minutes. In total, plan for about 2 to 2.5 hours to complete the bread, including resting and baking time.
Step-by-Step Instructions:
1. Making the Dough:
In a large bowl, mix the sourdough discard, warm water, sugar, and instant yeast. Stir and let it sit for 5 minutes to activate the yeast. Then add flour, salt, and melted butter. Mix until the dough roughly forms, then knead on a floured surface for 8-10 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook. Place the dough in a greased bowl, cover it, and let it rise for about 1 hour until doubled in size.
2. Preparing the Garlic Butter and Shaping Dough:
While the dough rises, mix the melted butter, minced garlic, chopped parsley, oregano if using, salt, and black pepper in a small bowl. After the dough has doubled, gently punch it down and roll it into a roughly 10×14 inch rectangle. Use a sharp knife to cut lengthwise into about 12 strips, but don’t cut all the way through — leave the bottom part connected.
3. Assembling and Baking:
Put the sliced dough into a greased loaf pan. Use a brush to spread garlic butter generously between and on top of the strips. If you like, tuck in some grated cheese between the strips for extra flavor. Cover the pan and let the dough rise again for 30-45 minutes until it’s puffy.
Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes until golden brown and cooked through. Let it cool slightly, then serve warm, pulling apart the soft, garlicky pieces. Enjoy your delicious homemade pull apart bread!
Can I Use Frozen Sourdough Discard?
Yes! If your sourdough discard is frozen, thaw it in the fridge overnight before using. Bring it to room temperature to help activate the yeast properly in the dough.
Can I Make This Bread Without Yeast?
Since this recipe relies on instant yeast for a good rise alongside the sourdough discard, skipping yeast isn’t recommended. The bread might be dense without it.
How Do I Store Leftovers?
Keep leftover garlic pull apart bread in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. For longer storage, freeze it and reheat in the oven for a crispy crust.
What Can I Serve with This Bread?
This garlic bread is delicious on its own, but it also pairs well with soups, salads, pasta dishes, or as an appetizer with your favorite dips.
