Sourdough Pull Apart Garlic Bread
Tina BevkThis sourdough pull-apart garlic bread is the ultimate crowd-pleaser. Perfectly soft, buttery, and garlicky, it’s made with a fluffy sourdough base that tears apart easily, making it ideal for sharing. Whether you’re serving it alongside a hearty soup, pasta dinner, or as an appetizer, this bread is as fun to eat as it is delicious. Plus, you can bake it the same day or let it rise overnight for added convenience.
Plus, you can bake it the same day or let it rise overnight for added convenience.
Sourdough Pull Apart Garlic Bread
Jump to VideoIngredients
For The Dough
- 300 g all-purpose flour
- 80 g sourdough starter active
- 168 g whole milk room temperature
- 25 g butter room temperature
- 1 egg
- 10 g sugar
- 4 g salt
For Butter Garlic Mixuture
- 55 g butter (1/2 stick), unsalted
- 3 cloves minced garlic
- 2 tbsp seasoning of your choice parsley, italian, you choose!
Instructions
- Mixing the Dough: Combine flour, starter, milk, egg, sugar, and salt in a stand mixer. Mix on low speed for 3-5 minutes. Cover the dough and let it rest for 20 minutes. Resume mixing on medium-high speed, adding the butter one tablespoon at a time until fully incorporated. Mix until the dough is smooth, elastic, and passes the windowpane test. This usually takes about 15 minutes.
- Bulk Fermentation: Perform 3 sets of stretch and folds about every 30 minutes. Allow the dough to rise until it increases in volume by 50%-75%. This will take 5-9 hours, depending on the temperature of your home.
- Butter Mixture: Melt the butter and cook the minced garlic in it for about 3 minutes for it lo lose the sharpness. Stir in your choice of seasonings – I recommend fresh parsley if you have it, dried parsley or Italian seasoning.
- Shaping: Roll the dough into a long log and cut bite-sized pieces. Toss half the dough pieces into a greased loaf tin. Pour half of the butter and seasoning mixture over them. Add the remaining dough pieces and pour the remaining butter mixture over the top.
- Second Rise: Cover and let the dough rise until puffy, about 4-12 hours depending on the temperature. Like with any enriched dough, I find it's better to do an hour extra if you're in doubt (and honestly, I find that the second rise is really flexible! You almost cannot go wrong).
- Baking: Preheat the oven to 400°F (205°C). Bake for 20-25 minutes. If you have an extra loaf pan, I highly recommend covering the bread and baking it covered for 13 minutes, then uncovered for 12-15 minutes, until the top is golden brown. Brush with extra melted butter after baking and serve warm.
Video
Notes
Nutrition
Ingredients
For the Dough
- All-Purpose Flour: We’re using all-purpose flour for softness.
- Active Sourdough Starter: Cruicial for natural leavening.
- Whole Milk: Adds richness and tenderness to the dough, and also closes the crumb.
- Butter: For a soft texture and rich flavor.
- Egg: Gives the dough elasticity and adds a golden color.
- Sugar: A touch of sweetness to balance the garlic and also to help the starter do it’s work.
- Salt: Enhances all the other flavors.
For the Butter Mixture
- Butter: Makes the bread rich and moist.
- Garlic: Adds a bold flavor.
- Seasoning: Parsley or Italian seasoning gives the bread a fresh and savory finish nd it looks great.
See recipe card for quantities.
How to Make Sourdough Pull Apart Garlic Bread
Mixing the Dough: Combine flour, starter, milk, egg, sugar, and salt in a stand mixer. Mix on low speed for 3-5 minutes. Cover the dough and let it rest for 20 minutes.
Resume mixing on medium-high speed, adding the butter one tablespoon at a time until fully incorporated. Mix until the dough is smooth, elastic, and passes the windowpane test. This usually takes about 15 minutes.
Bulk Fermentation: Perform 3 sets of stretch and folds about every 30 minutes. Allow the dough to rise until it increases in volume by 50%-75%. This will take 5-9 hours, depending on the temperature of your home.
Butter Mixture: Melt the butter and cook the minced garlic in it for about 3 minutes for it lo lose the sharpness. Stir in your choice of seasonings – I recommend fresh parsley if you have it, dried parsley or Italian seasoning.
Shaping: Roll the dough into a long log and cut bite-sized pieces. Toss half the dough pieces into a greased loaf tin. Pour half of the butter and seasoning mixture over them.
Add the remaining dough pieces and pour the remaining butter mixture over the top.
Second Rise: Cover and let the dough rise until puffy, about 4-12 hours depending on the temperature. Like with any enriched dough, I find it’s better to do an hour extra if you’re in doubt (and honestly, I find that the second rise is really flexible! You almost cannot go wrong).
Baking: Preheat the oven to 400°F (205°C). Bake for 20-25 minutes. If you have an extra loaf pan, I highly recommend covering the bread and baking it covered for 13 minutes, then uncovered for 12-15 minutes, until the top is golden brown. Brush with extra melted butter after baking and serve warm.
Hint: The second rise is the most flexible part of this recipe time-wise. I usually prepare everything ahead, make sure the second rise starts at least 4 hours before the guests are here, then I put the bread into the oven the minute they arrive.
Baking Schedule
Same-Day Option
- 7:00 AM: Mix the dough, let it rest, and do 3 sets of stretch and folds.
- 1:00 PM: After bulk fermentation, shape the dough and add the butter mixture. Let it rise.
- 6:00 PM: Bake, brush with extra butter, and enjoy warm for dinner!
Overnight Option
- 2:00 PM: Mix the dough, let it rest, and do 3 sets of stretch and folds.
- 7:00 PM: After bulk fermentation, refrigerate the dough for an overnight cold proof.
- 8:00 AM (Next Day) – or later if you want it for dinner!: Shape the dough, add the butter mixture, and let it rise.
- 12:00 PM: Bake and enjoy for lunch or as a midday treat!
Substitutions & Variations
- Add some cheese: Sprinkle shredded Parmesan or mozzarella between the layers for a cheesy version.
- Herb variations: Try rosemary or chives for a different flavor profile.
- Fat options: Use ghee or olive oil for a slightly lighter option.
💭Crucial Success Tips
Err on the side of over-proofing for this dough. Under-proofed brioche will feel dense and heavy, while a well-proofed loaf will be light and airy. It’s better to go an hour extra!
FAQ
Mix and knead the dough by hand. It will take about 20 minutes of kneading to reach the proper texture.
The dough should be puffy, with visible bubbles just beneath the surface, and it should not bounce back immediately when gently poked.
How To Store Sourdough Pull Apart Garlic Bread
Room Temperature: Store in an airtight container for up to 2 days. Reheat gently in the oven for a freshly baked texture.
Freezing: Freeze leftover bread in a sealed bag for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) until warm.
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Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
