I started making this Sourdough Discard Garlic Pull Apart Bread the week I wanted to stop wasting discard and eat garlic bread every night. It’s a no-fuss, comforting loaf made from pantry basics and your sourdough discard. The result: tender, garlic-studded pull-apart pieces perfect for dipping, weeknight dinners, or weekend brunches.
Why you’ll love this dish
This recipe turns leftover sourdough discard into something celebratory. It’s budget-friendly, reduces waste, and produces soft, pull-apart pieces that everyone — kids included — will reach for first. It’s also adaptable: add cheese, swap herbs, or make it dairy-free to suit your needs. This bread works as a snack, a side for pasta, or the star at a casual gathering.
“Warm, buttery, and garlicky — the loaf disappears faster than I can tear pieces off. A keeper!” — home baker review
Step-by-step overview
Before you bake, know what’s coming: you’ll mix dry ingredients, fold in discard and oil to form a dough, knead briefly, divide into small stuffed pieces, arrange them in a loaf pan, let the dough puff up, and bake until golden. The texture is soft inside with a buttery, garlicky crust — perfect for pulling apart by hand.
What you’ll need
- 2 cups all-purpose flour (substitute half whole wheat for a heartier loaf; expect a slightly denser crumb)
- 1 cup sourdough discard (room temperature; unfed or discard from your starter)
- 2 tablespoons olive oil (or neutral oil)
- 1 tablespoon sugar (feeds yeast activity in discard)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon minced fresh garlic (or 1–2 teaspoons garlic paste)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
- 1/2 cup shredded cheese, optional (mozzarella, cheddar, or a melty blend)
- 1/4 cup melted butter (for brushing; use vegan butter to make dairy-free)
Notes: If your discard is very wet, add up to 2 tablespoons more flour until you reach a workable dough. If your discard is very stiff, add a splash of water.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a standard loaf pan well.
- In a large bowl, whisk together the flour, sugar, garlic powder, salt, and dried oregano.
- Add the sourdough discard and olive oil. Mix until a rough dough forms. If it’s sticky, sprinkle a little flour.
- Turn the dough onto a lightly floured surface. Knead for 5–7 minutes until it’s smooth and slightly elastic.
- Divide the dough into 12–16 small pieces, depending on how big you want each pull-apart section.
- Flatten each piece and place about 1/4 teaspoon minced garlic in the center. Fold and pinch the dough closed around the garlic to seal it in.
- Tip: If you want milder, roasted garlic flavor, sauté the minced garlic briefly in the melted butter before filling.
- Arrange the stuffed pieces seam-side down in the greased loaf pan. Layer them snugly but not overcrowded.
- Brush the top with melted butter. Sprinkle the shredded cheese over the top if using.
- Cover the pan with a clean cloth. Let the loaf rise for 30–45 minutes, until puffy.
- Bake for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. An internal temperature of 190–200°F (88–93°C) indicates doneness.
- Let cool for 10–15 minutes, then pull apart and serve warm.
Best ways to enjoy it
Tear-off pieces right from the pan and serve warm. Pairings that work beautifully:
- Classic: marinara or tomato soup for dipping.
- Dinner: alongside pasta, roasted chicken, or a big salad.
- Brunch: serve with scrambled eggs and a smear of herb butter.
- Snack board: include olives, cured meats, and cheeses for a casual spread.
Garnish ideas: a sprinkle of chopped parsley, flaky sea salt, or a drizzle of extra-virgin olive oil for finishing.
Keeping leftovers fresh
- Room temp: Store in an airtight container or wrapped in foil for up to 2 days. Bread tends to stale faster at room temp if exposed to air.
- Refrigerator: Keep in a sealed bag for up to 5 days; expect a slightly drier crumb. Reheat before serving.
- Freezer: Wrap tightly in foil and place in a freezer bag. Freeze up to 3 months. Thaw at room temperature, then reheat.
Reheating: Warm in a 350°F (175°C) oven for 8–12 minutes, or microwave individual pieces for 15–25 seconds for a quick fix (microwave can make the crumb chewier).
Helpful cooking tips
- Sourdough discard consistency matters: room-temperature, medium-thick discard works best. Adjust flour/water by tablespoon if needed.
- Prevent raw-garlic bite: sauté garlic in butter if you want a mellow, toasted garlic flavor rather than the sharpness of raw minced garlic.
- Seal each pocket: pinch seams well so garlic (and cheese if used) doesn’t leak during baking.
- Even puffing: arrange pieces with a little space to expand. Packed too tight can give uneven rise.
- Check doneness by sound and temperature; a hollow tap or 190–200°F internal temp means done.
- Make ahead: shape the loaf, cover tightly, and refrigerate overnight. Let it come to room temp and rise 30–45 minutes before baking.
Creative twists
- Cheesy herbs: mix grated Parmesan into the melted butter for brushing and add rosemary instead of oregano.
- Spicy: fold a few red pepper flakes into the dough or sprinkle on top with cheese.
- Olives and sun-dried tomatoes: tuck a small piece into each pocket for a Mediterranean version.
- Vegan: swap melted butter for vegan butter and use vegan shredded cheese.
- Pull-apart rolls: make smaller balls for party-sized pull-apart bites instead of a loaf.
Your questions answered
Q: How long does this take from start to finish?
A: Active hands-on time is about 25–35 minutes (mixing, kneading, shaping). Add 30–45 minutes for the rise and 25–30 minutes to bake. Plan roughly 1.5–2 hours total.
Q: Can I use active starter instead of discard?
A: Yes, you can use unfed or fed discard — just keep an eye on rise time. Using a recently fed, very active starter may speed rising; reduce extra sugar if you want to slow it slightly.
Q: Is it safe to put raw garlic inside dough?
A: Yes, it’s safe. Raw garlic inside pockets will soften during baking but can retain a sharp edge; sautéing the garlic first mellows it. If you’re serving to young children or those sensitive to raw garlic, sauté before filling.
Q: How do I know the loaf is done?
A: Look for a deep golden top and a hollow sound when tapped. For precision, an internal temp of 190–200°F (88–93°C) is ideal.
Q: Can I skip kneading?
A: You can use a no-knead approach by extending bulk fermentation (several hours) or folding the dough a few times, but this recipe is designed for a short knead to get a consistent pull-apart texture.
Conclusion
For more ideas and variations using discard, check this detailed version of Sourdough Discard Garlic Pull Apart Bread from This Jess Cooks. If you’d like a similar, knot-shaped option, see the Sourdough Discard Garlic Knots recipe at Vegan Yack Attack for another helpful take on using discard.
Sourdough Discard Garlic Pull Apart Bread
Ingredients
For the Bread
- 2 cups all-purpose flour Substitute half whole wheat for a heartier loaf.
- 1 cup sourdough discard Room temperature; unfed or discard from your starter.
- 2 tablespoons olive oil Or neutral oil.
- 1 tablespoon sugar Feeds yeast activity in discard.
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon minced fresh garlic Or 1–2 teaspoons garlic paste.
- 1/2 teaspoon dried oregano Or 1 teaspoon fresh, chopped.
- 1/2 cup shredded cheese Optional, mozzarella, cheddar, or a melty blend.
- 1/4 cup melted butter For brushing; use vegan butter to make dairy-free.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a standard loaf pan well.
- In a large bowl, whisk together the flour, sugar, garlic powder, salt, and dried oregano.
- Add the sourdough discard and olive oil. Mix until a rough dough forms. If it’s sticky, sprinkle a little flour.
- Turn the dough onto a lightly floured surface. Knead for 5–7 minutes until it’s smooth and slightly elastic.
- Divide the dough into 12–16 small pieces.
- Flatten each piece and place about 1/4 teaspoon minced garlic in the center. Fold and pinch the dough closed around the garlic to seal it in.
Baking
- Arrange the stuffed pieces seam-side down in the greased loaf pan. Layer them snugly but not overcrowded.
- Brush the top with melted butter. Sprinkle shredded cheese over the top if using.
- Cover the pan with a clean cloth. Let the loaf rise for 30–45 minutes, until puffy.
- Bake for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Let cool for 10–15 minutes, then pull apart and serve warm.
