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A hand pulling apart a piece of bread with the whole loaf in the background.

Sourdough Pull Apart Garlic Bread

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Sourdough Pull-Apart Garlic Bread is perfect for sharing. Ideal to eat with soup, it can be baked the same day or left to rise overnight.
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Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 8 hours
Total Time 8 hours 55 minutes
Servings 6 servings
Calories 330

Ingredients 

For The Dough

  • 300 grams all-purpose flour
  • 80 grams sourdough starter active
  • 168 grams whole milk room temperature
  • 25 grams butter room temperature
  • 1 egg
  • 10 grams sugar
  • 4 grams salt

For Butter Garlic Mixuture

  • 55 grams butter (½ stick), unsalted
  • 3 cloves minced garlic
  • 2 tablespoons 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

  • 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.
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Nutrition

Calories: 330kcal | Carbohydrates: 45g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 367mg | Potassium: 136mg | Fiber: 2g | Sugar: 3g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 3mg
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