I’ve been making this Sourdough Discard Garlic Pull Apart Bread whenever I have extra discard in the fridge. It’s a forgiving, cozy loaf with garlicky, herby layers that pull apart easily—perfect for casual dinners, weekend brunches, or as a show-stopping bread to bring to a potluck. Using instant yeast along with unfed sourdough discard gives you reliable rise and great flavor without a long fermentation.
Why you’ll love this dish
This pull-apart loaf turns humble pantry staples into something decadent and shareable. It’s:
- Fast for a yeast dough (about 2–3 hours total including rises), so you don’t need an all-day commitment.
- A great way to use sourdough discard instead of throwing it away.
- Kid- and crowd-friendly: soft, buttery layers with bright herb and garlic notes.
- Versatile for breakfast, dinner, or grazing—serve with soup, pasta, or a cheese board.
“Soft, garlicky, and impossible not to eat straight from the pan—this loaf became a family favorite the first time I made it.”
How this recipe comes together
Quick overview so you know what to expect:
- Bloom instant yeast in warmed milk with a little sugar.
- Combine flour, sourdough discard, egg, herbs and seasonings in a mixer; add melted butter and mix to form dough.
- Knead briefly until smooth, then let the dough rise until doubled (about 60–90 minutes).
- Make a garlicky butter spread while the dough proofs.
- Divide dough into 12 pieces, roll each out, brush with butter, fold, and stack in a greased 9×5-inch loaf pan.
- Final proof (30–45 minutes), then bake at 350°F until golden and 200°F internal.
- Brush with reserved butter and finish with flaky sea salt.
What you’ll need
- 1/4 cup non-dairy or regular dairy milk, warmed to 110°F (use plant milk to make vegan)
- 1 1/2 teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 cups + 1 Tablespoon all-purpose flour
- 200 grams (about 3/4 cup) sourdough discard (unfed, room temp)
- 1 egg, lightly beaten (or vegan egg replacer)
- 1 Tablespoon fresh parsley or rosemary, chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 Tablespoons unsalted butter, melted
- 7 Tablespoons unsalted butter, softened (for the garlic butter spread; use plant-based spread to make dairy-free)
- 1 Tablespoon fresh parsley or rosemary, chopped (for the spread)
- 1 Tablespoon garlic powder (for the spread)
- 1/2 teaspoon kosher salt (for the spread)
- Flaky sea salt for topping
Substitutions and notes:
- To make vegan: swap milk for unsweetened plant milk, use a commercial egg replacer or aquafaba in place of the egg, and use vegan butter for both melted and softened butter.
- If you don’t have fresh herbs, 1 teaspoon dried parsley or 1/2 teaspoon dried rosemary will work.
Step-by-step instructions
- Warm the milk to 110°F. In the bowl of a stand mixer fitted with a dough hook, stir the warmed milk with the instant yeast and sugar. Let sit 1–2 minutes.
- Add the flour, sourdough discard, beaten egg, 1 Tablespoon chopped herbs, 1 teaspoon kosher salt, and 1 teaspoon garlic powder to the mixer.
- With the mixer on low, slowly pour in the 2 Tablespoons melted butter.
- Increase speed to medium and mix until a shaggy dough forms.
- Turn the dough onto a smooth work surface. Knead by hand until the dough is smooth and slightly tacky, about 3–4 minutes. Add flour or milk 1 Tablespoon (10 g) at a time if needed.
- Place dough in a large greased bowl. Cover with plastic wrap and let rise 60–90 minutes, until doubled.
- While the dough rises, make the butter topping: in a small bowl, combine the 7 Tablespoons softened butter, 1 Tablespoon chopped herbs, 1 Tablespoon garlic powder, and 1/2 teaspoon kosher salt. Mix until smooth. Reserve 1 Tablespoon of this mixture for brushing the baked loaf.
- Grease a 9×5-inch loaf pan and set aside.
- After the first rise, turn dough out and divide into 12 equal pieces (about 55 g each). A kitchen scale helps for even stacking.
- Flatten each piece into a rough 4-inch circle. Spread 1–2 teaspoons of the butter mixture on each piece. Fold in half like a taco and place in the pan, fold-side down. Repeat until all pieces are in the pan.
- Cover the pan with plastic wrap or a clean towel. Let the dough rise 30–45 minutes until puffed but not higher than the pan edges.
- Preheat oven to 350°F.
- Bake 30 minutes. Tent with foil and bake 5–10 more minutes until deep golden and the internal temperature reaches about 200°F.
- Remove from oven. Brush with the reserved tablespoon of butter mixture and sprinkle flaky sea salt on top.
- Let cool in the pan 10 minutes, then serve warm.
Best ways to enjoy it
- Tear-and-share with a bowl of tomato soup or a hearty minestrone.
- Serve alongside roasted chicken, grilled vegetables, or a pasta night for sopping up sauces.
- Turn slices into garlic-toast style breakfasts with scrambled eggs or avocado.
- For a fun appetizer, pull apart pieces and use them to make mini sliders with meatballs or roasted vegetables.
Storage and reheating tips
- Room temperature: Store wrapped in plastic or an airtight container for 1–2 days.
- Refrigerate: Keeps 4–5 days but the crumb can dry in the fridge. Bring to room temp before reheating.
- Freeze: Slice or freeze the whole loaf tightly wrapped in two layers of plastic and a layer of foil for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheating: Rewarm slices in a 350°F oven for 8–12 minutes, or use a toaster oven. To refresh a whole loaf, wrap in foil and warm at 300°F for 10–15 minutes.
Food safety note: Because the recipe uses an egg in the dough, store leftovers promptly and don’t leave at room temperature longer than a few hours.
Pro chef tips
- Use a kitchen scale to divide dough evenly (about 55 g per piece). Even layers = prettier pull-apart sections.
- Keep the final proof controlled—if the dough rises above the pan edges it can collapse while baking.
- If you don’t have a thermometer, the loaf should sound hollow when tapped and be deep golden brown.
- Room-temperature butter spreads more easily. Warm the softened butter slightly if it feels too stiff.
- Want extra shine? Brush the top with a little melted butter right before serving.
Creative twists
- Cheesy version: Add 1 cup grated mozzarella or sharp cheddar between layers for melty pockets.
- Spicy garlic: Mix 1/2 teaspoon crushed red pepper into the butter spread.
- Herb swaps: Use basil and oregano for an Italian vibe or thyme and chives for subtler notes.
- Sweet-savory: Add 1 tablespoon honey to the melted butter and sprinkle with rosemary sugar for a sweet-savory pull-apart.
- Stuffed bites: Place a small chunk of cooked sausage or a marinated tomato slice inside each folded piece.
Common questions
Q: Do I need active sourdough starter for this recipe?
A: No. This recipe uses unfed sourdough discard plus instant yeast. The yeast gives reliable rise while the discard adds flavor.
Q: Can I make this dairy-free or vegan?
A: Yes. Use plant-based milk, swap the egg for an egg replacer or aquafaba, and use vegan butter for both melted and softened butter.
Q: How long will the dough rise?
A: First rise is about 60–90 minutes at room temperature until doubled. Final proof in the pan is 30–45 minutes. Times vary with kitchen temperature—warmer = faster.
Q: Can I prepare this the night before?
A: Yes. After shaping the folded pieces in the pan, cover tightly and refrigerate overnight. Bake from chilled; add 5–10 minutes to baking time. Allow an extra 15–30 minutes for the chilled dough to warm slightly before baking if needed.
Q: Why use both yeast and discard?
A: The discard brings sourdough flavor and complexity. Instant yeast ensures consistent, faster rise—great when you want discard flavor without long fermentation.
Conclusion
This Sourdough Discard Garlic Pull Apart Bread is a practical, delicious way to use discard while making a crowd-pleasing loaf. If you’d like a visual reference or want to compare a similar pull-apart method, check this detailed version on This Jess Cooks Sourdough Discard Garlic Pull Apart Bread. For a different shape and vegan-focused take using sourdough discard, see the garlic knots on Vegan Yack Attack’s Sourdough Discard Garlic Knots.
Sourdough Discard Garlic Pull Apart Bread
A cozy pull-apart loaf made with sourdough discard, featuring garlicky, herby layers that pull apart easily—perfect for any meal or gathering.
Ingredients
Dough Ingredients
- 1/4 cup non-dairy or regular dairy milk, warmed to 110°F Use plant milk to make vegan.
- 1 1/2 teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 cups all-purpose flour Plus 1 Tablespoon.
- 200 grams sourdough discard (unfed, room temp) About 3/4 cup.
- 1 large egg, lightly beaten Use vegan egg replacer to make vegan.
- 1 Tablespoon fresh parsley or rosemary, chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 Tablespoons unsalted butter, melted
Garlic Butter Spread
- 7 Tablespoons unsalted butter, softened Use plant-based spread to make dairy-free.
- 1 Tablespoon fresh parsley or rosemary, chopped For the spread.
- 1 Tablespoon garlic powder For the spread.
- 1/2 teaspoon kosher salt For the spread.
Toppings
- Flaky sea salt For topping.
Instructions
Preparation
- Warm the milk to 110°F. In the bowl of a stand mixer fitted with a dough hook, stir the warmed milk with the instant yeast and sugar. Let sit 1–2 minutes.
- Add the flour, sourdough discard, beaten egg, 1 Tablespoon chopped herbs, 1 teaspoon kosher salt, and 1 teaspoon garlic powder to the mixer.
- With the mixer on low, slowly pour in the 2 Tablespoons melted butter.
- Increase speed to medium and mix until a shaggy dough forms.
- Turn the dough onto a smooth work surface. Knead by hand until the dough is smooth and slightly tacky, about 3–4 minutes. Add flour or milk 1 Tablespoon at a time if needed.
- Place dough in a large greased bowl. Cover with plastic wrap and let rise 60–90 minutes, until doubled.
Garlic Butter Spread
- While the dough rises, make the butter topping: in a small bowl, combine the 7 Tablespoons softened butter, 1 Tablespoon chopped herbs, 1 Tablespoon garlic powder, and 1/2 teaspoon kosher salt. Mix until smooth. Reserve 1 Tablespoon of this mixture for brushing the baked loaf.
Shaping the Dough
- Grease a 9×5-inch loaf pan and set aside.
- After the first rise, turn dough out and divide into 12 equal pieces (about 55 g each). A kitchen scale helps for even stacking.
- Flatten each piece into a rough 4-inch circle. Spread 1–2 teaspoons of the butter mixture on each piece. Fold in half like a taco and place in the pan, fold-side down. Repeat until all pieces are in the pan.
- Cover the pan with plastic wrap or a clean towel. Let the dough rise 30–45 minutes until puffed but not higher than the pan edges.
Baking
- Preheat oven to 350°F.
- Bake 30 minutes. Tent with foil and bake 5–10 more minutes until deep golden and the internal temperature reaches about 200°F.
- Remove from oven. Brush with the reserved tablespoon of butter mixture and sprinkle flaky sea salt on top.
- Let cool in the pan for 10 minutes, then serve warm.
Notes
To make vegan: swap milk for unsweetened plant milk, use a commercial egg replacer or aquafaba in place of the egg, and use vegan butter for both melted and softened butter. Keep final proof controlled; dough should not rise above the pan edges. Use a kitchen scale for even dough pieces.
