Sourdough Discard Garlic Pull Apart Bread is a wonderfully soft and flavorful treat that comes together using leftover sourdough starter. This bread is packed with garlicky goodness and buttery layers that you can easily pull apart piece by piece—making it perfect for sharing or sneaking a few bites on your own. The sourdough discard adds a subtle tang that really lifts the taste and texture.
I love making this bread because it feels like giving new life to something that might otherwise be tossed out. It’s a great way to use up sourdough discard without any waste, and the smell of garlic mixing with warm bread as it bakes makes the whole kitchen smell irresistible. I usually add a little fresh parsley for brightness, which makes it look as good as it tastes.
My favorite way to enjoy this is warm right out of the oven, with a little extra butter melted on top. It’s amazing as a side for soups, pasta, or just on its own as a snack. Plus, pulling the bread apart by hand makes it fun to eat, especially when sharing with friends or family. This garlic pull apart bread always brings a cozy, comforting vibe to any meal.
Key Ingredients & Substitutions
Sourdough Discard: This adds a nice tang and depth of flavor without needing a full starter. If you don’t have discard, you can use 1/4 cup yogurt or buttermilk for a similar effect.
Yeast: Both active dry and instant yeast work well. If using instant, add it directly to the flour without proofing.
Garlic & Herbs: Fresh garlic and parsley bring bright flavors. You can swap parsley with basil or cilantro. Rosemary adds piney notes but can be skipped for a simpler bread.
Butter: Melted butter makes the bread rich and soft. For dairy-free, use olive oil or plant-based margarine.
Cheese: Parmesan is optional but gives a lovely sharpness. You can try mozzarella or omit it for a vegan version.
How Do You Get Those Perfect Pull Apart Layers?
The key is the way you cut and stack the dough:
- Roll out your dough into a wide rectangle so you have even layers.
- Slice it into several wide strips horizontally.
- Stack the strips on top of each other carefully to create multiple layers.
- Next, cut this layered stack into cubes and place them snugly in the pan.
This method keeps the garlic butter between every piece, making it easy to pull apart once baked. Don’t squeeze the cubes too tightly in the pan; they need room to expand and rise before baking for soft, fluffy bread.
Equipment You’ll Need
- Large mixing bowl – perfect for combining and rising the dough without spilling.
- Stand mixer with dough hook (optional) – makes kneading easier and less messy.
- Rolling pin – helps you roll out the dough evenly for nice layers.
- Loaf pan – holds the dough cubes snugly for the pull-apart shape.
- Basting brush – great for spreading the garlic butter evenly on the dough.
- Parchment paper (optional) – prevents sticking and makes cleanup simple.
Flavor Variations & Add-Ins
- Swap fresh parsley with basil or oregano for a different herb flavor that pairs well with garlic.
- Add shredded mozzarella or cheddar between the layers for a gooey cheesy pull-apart bread.
- Mix in sun-dried tomatoes or olives for a Mediterranean twist that adds bursts of flavor.
- Use roasted garlic instead of raw for a sweeter, milder garlic taste.
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
For The Dough:
- 1 cup sourdough discard (unfed)
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 3/4 cup warm water (about 110°F/43°C)
- 2 tbsp olive oil
For The Garlic Butter:
- 1/2 cup unsalted butter, melted
- 4-5 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh rosemary, finely chopped (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
How Much Time Will You Need?
This bread takes about 15 minutes to prepare, around 1 to 1 1/2 hours for the first rise, 30-45 minutes for the second rise, plus 30-35 minutes baking time. In total, expect roughly 2.5 to 3 hours from start to finish, most of which is hands-off rising time.
Step-by-Step Instructions:
1. Activate The Yeast:
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy—this means the yeast is active and ready to work.
2. Make The Dough:
In a large bowl, combine flour and salt. Add the sourdough discard, yeast mixture, and olive oil. Stir until a shaggy dough forms.
3. Knead The Dough:
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. If you have a stand mixer, use the dough hook for 6-7 minutes instead.
4. Let The Dough Rise:
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave it to rise in a warm place for 1 to 1 1/2 hours until it doubles in size.
5. Prepare The Garlic Butter:
While the dough rises, mix melted butter with minced garlic, parsley, rosemary (if using), salt, and pepper. Set this flavorful spread aside.
6. Shape The Dough:
Punch down the risen dough gently, then roll it out into a 12×16 inch rectangle on a floured surface.
7. Add The Garlic Butter:
Brush the garlic butter evenly over the entire dough. Optionally, sprinkle grated Parmesan cheese on top for extra flavor.
8. Create The Layers:
Cut the dough into 4 or 5 equal horizontal strips and stack them on top of each other carefully to create layered dough.
9. Cut Into Cubes:
Cut the stacked dough stack into cubes about 1 1/2 to 2 inches wide.
10. Arrange In Pan:
Grease a loaf pan or line it with parchment paper. Arrange the cubes upright in the pan, snugly but not squished together.
11. Second Rise:
Cover the pan with a cloth and let the dough rise again for 30-45 minutes until puffy. Preheat your oven to 350°F (175°C) during this time.
12. Bake The Bread:
Bake for 30-35 minutes until the bread is golden brown and cooked through. If it browns too fast, loosely cover it with foil.
13. Cool And Serve:
Let the bread cool for 10 minutes, then carefully remove it from the pan. Serve warm and enjoy pulling apart layers of garlicky, buttery bread with family or friends!
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it overnight in the fridge and bring it to room temperature before using. This helps reactivate the starter for the best dough rise.
Can I Make The Bread Ahead Of Time?
Absolutely! After baking, let the bread cool completely, then store it in an airtight container. It’s best eaten within 2 days. You can reheat it in the oven to bring back that fresh-baked taste.
How Should I Store Leftovers?
Wrap the bread tightly in foil or plastic wrap and store at room temperature for up to 2 days. For longer storage, freeze it in a sealed bag for up to 3 months. Thaw at room temperature before reheating.
Can I Substitute The Herbs Or Cheese?
Yes! Feel free to swap parsley with basil, oregano, or thyme, and use any cheese you like such as mozzarella or cheddar. You can also skip cheese altogether for a dairy-free option.
