This 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.
For The Dough – all-purpose flour – sourdough starter – whole milk
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.
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%. Butter Mixture: Melt the butter and cook the minced garlic in it for about 3 minutes for it lo lose the sharpness.
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.