Sourdough Discard Pull-Apart Garlic Bread Recipe

Introduction

Enjoy the irresistible aroma and flavor of Sourdough Discard Pull-Apart Garlic Bread, a perfect way to use up your sourdough discard. This soft, cheesy bread features layers of garlic butter and mozzarella that pull apart easily, making it a delicious and fun addition to any meal.

Ingredients

• 1 cup sourdough discard
• 3 cups all-purpose flour
• 1 cup warm water
• 2 teaspoons instant yeast
• 1 teaspoon salt
• ¼ cup sugar
• ½ cup unsalted butter, melted
• 4 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 1 cup shredded mozzarella cheese
• Optional: 2 tablespoons grated Parmesan
• Optional: Pinch of red pepper flakes

Instructions

1. Step 1: In a large bowl, whisk together sourdough discard, warm water, and instant yeast. Let it sit for about five minutes until it bubbles slightly, indicating the yeast is active.
2. Step 2: Add flour, salt, and sugar to the mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for about ten minutes until smooth, elastic, and slightly tacky but not sticky.
3. Step 3: Place the dough in a clean bowl, cover with a towel or plastic wrap, and let rise in a warm spot for about one hour or until doubled in size. Meanwhile, mix melted butter, minced garlic, and chopped parsley in a small bowl.
4. Step 4: Once risen, punch down the dough to release air. Roll it into a rectangle about ½-inch thick. Brush generously with garlic butter over the entire surface, then sprinkle evenly with mozzarella cheese.
5. Step 5: Cut the dough into small squares or rectangles. Stack the pieces vertically and place them carefully into a greased loaf or bundt pan in layered stacks.
6. Step 6: Cover the pan and let the dough rest for 30 minutes to rise again. Preheat the oven to 350°F (175°C).
7. Step 7: Bake for 30 to 35 minutes until the top is golden brown and sounds hollow when tapped. Let cool for at least ten minutes before removing from the pan and pulling apart to serve.

Tips & Variations

• Use freshly minced garlic for the best aroma and flavor; it makes a noticeable difference over pre-minced varieties.
• Add grated Parmesan or a pinch of red pepper flakes to the garlic butter for extra flavor and a hint of spice.
• Make sure your sourdough discard is at room temperature before mixing to help activate the yeast.

Storage

Store leftover garlic bread in an airtight container at room temperature for up to two days. To reheat, warm slices in a preheated oven at 350°F (175°C) for 5–7 minutes or until heated through. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of instant yeast?

Yes, you can substitute fresh yeast for instant yeast. Use about two and a half times the amount called for, dissolve it in the warm water first, and proceed with the recipe.

What if I don’t have sourdough discard? Can I still make this bread?

If you don’t have sourdough discard, you can omit it and increase the yeast slightly, but the unique tangy flavor from the sourdough will be missing. For best results, try to use fresh or leftover sourdough starter when available.

Sourdough Discard Pull-Apart Garlic Bread Recipe

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★★★★★

4.8 from 134 reviews

This Sourdough Discard Pull-Apart Garlic Bread is a delicious and creative way to use sourdough discard. Layered with a flavorful garlic butter and gooey mozzarella cheese, this bread is soft, aromatic, and perfect for sharing. The pull-apart style makes it ideal for casual meals or as a savory snack, with a golden crust and tender, cheesy layers inside.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 1 loaf (8-10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup sourdough discard (room temperature)
• 3 cups all-purpose flour
• 1 cup warm water
• 2 teaspoons instant yeast
• 1 teaspoon salt
• ¼ cup sugar

Garlic Butter Topping

• ½ cup unsalted butter, melted
• 4 cloves garlic, minced (freshly minced recommended)
• ¼ cup fresh parsley, chopped

Cheese

• 1 cup shredded mozzarella cheese
• Optional: 2 tablespoons grated Parmesan cheese
• Optional: pinch of red pepper flakes for spice

Instructions

1. Activate the yeast: In a large bowl, whisk together the sourdough discard, warm water, and instant yeast. Let sit for about five minutes until it becomes bubbly, indicating the yeast is activated and ready.
2. Make the dough: Add the flour, salt, and sugar to the yeast mixture. Stir with a spoon until it forms a shaggy dough. Transfer the dough to a lightly floured surface and knead for about ten minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
3. First rise: Place the kneaded dough in a clean bowl, cover it with a towel or plastic wrap, and let it rise in a warm area for approximately one hour or until it doubles in size.
4. Prepare garlic butter: While the dough rises, combine melted butter, freshly minced garlic, and chopped parsley in a small bowl. This mixture provides the signature garlic flavor to the bread.
5. Shape the dough: Once risen, punch down the dough to remove air bubbles. Roll it out on a floured surface into a large rectangle about ½-inch thick. Brush the entire surface generously with the garlic butter, making sure to cover all edges.
6. Add cheese: Evenly sprinkle shredded mozzarella cheese over the buttered dough. Optionally, add grated Parmesan and a pinch of red pepper flakes if desired for extra flavor and spice.
7. Cut and stack: Using a knife or dough cutter, cut the dough into small squares or rectangles. Stack these pieces vertically, layering one on top of the other, then place them carefully into a greased loaf pan or bundt pan to form a pull-apart loaf.
8. Second rise: Cover the pan with a towel or plastic wrap and let the dough rest for another 30 minutes to rise again and develop layers.
9. Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until the top is golden brown and the layers have puffed nicely. Tap the top — it should sound hollow indicating it is fully baked.
10. Cool and serve: Allow the bread to cool in the pan for at least ten minutes before removing. Slice or pull apart the bread to enjoy the buttery, garlicky, cheesy layers.

Notes

• Use freshly minced garlic for the best aroma and flavor.
• Make sure sourdough discard is at room temperature before mixing for optimal yeast activity.
• You can add grated Parmesan cheese or red pepper flakes for additional flavor.
• Ensure the dough is not sticky when kneading; add a little flour if necessary.
• Let the bread cool slightly before pulling apart to retain its shape and texture.

Keywords: sourdough discard bread, garlic bread, pull-apart bread, cheesy bread, easy bread recipe, sourdough recipe