I fell in love with this pull-apart bread the first time I used leftover sourdough discard in a soft, garlicky loaf. It’s the kind of recipe that rescues an unfed starter and turns it into a theater-worthy centerpiece for weeknight dinners, casual brunches, or the holiday table. Soft, pillowy pulls of bread stuffed with herb-butter make every bite addictive — and the process is simpler than it looks.

Why you’ll love this dish

This recipe is a genius way to use sourdough discard while delivering a fast, flavorful bread. It combines the mild tang of unfed discard with instant yeast for reliable rise and a soft crumb. It’s approachable for home bakers who want something impressive without multiple complicated folds or long stretches of hands-on time.

Budget-friendly: uses pantry staples and leftover starter.
Fast-ish: yeast shortens the rise so you don’t wait all day.
Crowd-pleasing: pull-apart format is shareable and kid-approved.
Flexible: swap herbs, make it vegetarian or vegan with easy swaps.

“We tore into this right out of the oven — garlicky, buttery, and impossibly soft. Perfect for dunking in soups and stealing straight from the pan.” — a quick tester’s review

How this recipe comes together

A quick overview to set expectations:

Bloom instant yeast in warmed milk (with a touch of sugar if using).
Mix flour, discard, egg, herbs, salt and garlic powder into the liquid.
Add melted butter slowly until a shaggy dough forms.
Knead briefly, then bulk rise until doubled.
Make an herb-garlic butter, divide the dough into 12 pieces, spread topping, fold each piece and place in a loaf pan.
Final rise, then bake at 350°F until golden and cooked through.
Brush with reserved butter and serve warm.

Key Ingredients

1/4 cup milk, warmed (110°F/43°C is ideal)
1 1/2 teaspoons instant yeast
1 tablespoon sugar (optional — helps the yeast and browning)
2 cups all-purpose flour
200 grams sourdough discard (unfed)
1 egg, beaten
2 tablespoons unsalted butter, melted (plus ~3 tablespoons softened for topping)
Fresh parsley or rosemary, chopped (1–2 tablespoons)
Garlic powder (to taste, about 1–2 teaspoons total)
Kosher salt (about 1 to 1 1/2 teaspoons)

Notes/substitutions:

Instant yeast can be swapped 1:1 for active dry if you proof it in the warm milk first.
Use almond milk or oat milk for a dairy-free version; swap butter for vegan butter.
If your discard is very wet, add up to 1–2 tablespoons more flour to reach a slightly tacky dough.

Step-by-step instructions

Warm the milk to about 105–115°F (comfortable to the touch). Stir in the instant yeast and the optional tablespoon of sugar. Let sit 1–2 minutes to wake the yeast.
In the bowl of a stand mixer, combine the flour, sourdough discard, beaten egg, chopped herbs, garlic powder, and kosher salt.
Pour the milk-yeast mixture into the dry ingredients. Start the mixer on low to combine.
Gradually drizzle in the melted butter while the mixer runs. Mix until a shaggy dough forms.
Switch to the dough hook and knead 2–3 minutes on medium, or turn the dough out and knead by hand on a floured surface for 3–4 minutes. Aim for a smooth, slightly tacky dough.
Lightly grease a bowl, place the dough inside, cover with plastic wrap or a towel, and let it rise 60–90 minutes, until roughly doubled.
Meanwhile, make the topping: mix softened butter with chopped herbs, a pinch of garlic powder, and salt. Reserve about 1 tablespoon for brushing after baking.
Once the dough has risen, divide it into 12 equal pieces. Flatten each piece with your fingers or a rolling pin.
Spread a thin layer of the herb-butter on each flattened piece, then fold or roll lightly to seal the butter inside.
Arrange the folded pieces seam-side down in a greased 9×5-inch loaf pan, packing them close but not squashed.
Cover the pan and let the dough rise again for 30–45 minutes, until puffy.
Preheat the oven to 350°F (175°C).
Bake the loaf for about 30 minutes. If the top browns too quickly, tent loosely with foil. Bake an additional 5–10 minutes until the internal temperature reads 190–200°F (88–93°C) and the center is set.
Remove from oven and immediately brush with the reserved herb-butter. Let cool in the pan 10–15 minutes before transferring to a cooling rack or serving warm.

Best ways to enjoy it

Serve warm and encourage guests to pull apart the pieces with their hands. Pairings that work wonderfully:

A bowl of tomato soup or chicken noodle for dipping.
Soft cheeses like ricotta or a sharp cheddar for contrast.
Roasted vegetables and a crisp green salad for a simple dinner.
Make mini sandwich pulls with sliced roasted turkey and a smear of mustard.

For entertaining, place the loaf on a wooden board with small bowls of extra herb butter and marinara for dunking.

Storage and reheating tips

Room temp: Store leftover bread in an airtight container or zip bag for up to 2 days at room temperature.
Refrigeration: If you want to keep it longer (up to 5 days), wrap tightly and refrigerate, though refrigeration can slightly dry the crumb.
Freezing: Slice or freeze the whole loaf tightly wrapped for up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheat: Warm individual pieces in a 350°F oven for 8–10 minutes, or microwave briefly (10–20 seconds) then crisp in a hot skillet for texture.

Always discard bread that smells off or shows visible mold. When reheating cold bread, add a small dab of butter to revive softness.

Pro chef tips

Don’t over-knead: this dough needs only a short knead to develop enough gluten for structure while staying soft.
Temperature matters: warmed milk helps the instant yeast activate. If your kitchen is cold, allow the first rise to take the full 90 minutes.
Keep a bit of topping: brushing the loaf as soon as it’s out of the oven creates a glossy, flavorful crust.
Even pieces: use a kitchen scale to divide dough into 12 equal portions for uniform baking.
Herb choice: rosemary holds up better to heat; parsley gives a fresher, bright finish.

Creative twists

Cheesy pull-apart: add shredded mozzarella or Parmesan between the folds.
Spicy garlic: mix a pinch of red pepper flakes into the herb butter.
Olive & sundried tomato: fold in chopped olives and chopped sundried tomatoes instead of herbs.
Vegan swap: replace egg with 2 tablespoons aquafaba and butter with vegan spread.
Mini rolls: shape into 18–20 smaller pieces for party-sized pulls.

Helpful answers

Q: Can I use fed starter instead of discard?
A: Yes. If your starter is fed (bubbly), reduce the added liquid slightly because it’s likely more hydrated. The dough should still be slightly tacky, not wet.

Q: What if my dough doesn’t double?
A: Check yeast freshness and room temperature. Give it more time — a cooler kitchen can extend rise. You can also place the covered bowl in a turned-off oven with the light on for gentle warmth.

Q: Is this safe to eat with unfed discard?
A: Yes. Unfed discard is flour and water; baking kills any wild yeast/bacteria, and the addition of instant yeast ensures a reliable rise. Use discard that’s been stored properly in the fridge and hasn’t developed off smells or mold.

Conclusion

If you want another take on sourdough discard baked goods, I recommend trying this version from Sourdough Discard Garlic Pull Apart Bread – This Jess Cooks for a slightly different technique and photo guide. For a smaller hand-tossed idea, see these Sourdough Discard Garlic Knots – Vegan Yack Attack which are great for parties and vegan swaps.

Enjoy transforming your discard into something everyone will fight over.

Garlic Pull-Apart Bread

A soft, garlicky loaf made with leftover sourdough discard, perfect for sharing at dinners or brunches.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 30

Total Time 1 30

Course Bread, Side

Cuisine American

Servings 12 pieces

Calories 180 kcal

Ingredients

For the dough

1/4 cup milk, warmed (110°F/43°C is ideal)
1 1/2 teaspoons instant yeast can be swapped 1:1 for active dry if proofed in warm milk
1 tablespoon sugar (optional — helps the yeast and browning)
2 cups all-purpose flour add 1–2 tablespoons more if dough is too wet
200 grams sourdough discard unfed
1 large egg beaten
2 tablespoons unsalted butter melted, plus ~3 tablespoons softened for topping
1–2 tablespoons fresh parsley or rosemary chopped
1–2 teaspoons garlic powder to taste
1 to 1 1/2 teaspoons kosher salt to taste

Instructions

Preparation

Warm the milk to about 105–115°F. Stir in instant yeast and optional sugar. Let sit for 1–2 minutes.
In a stand mixer bowl, combine flour, sourdough discard, beaten egg, chopped herbs, garlic powder, and kosher salt.
Pour the milk-yeast mixture into the dry ingredients and mix on low.
Gradually drizzle in melted butter while mixing until a shaggy dough forms.
Knead dough, either with a dough hook for 2–3 minutes or by hand for 3–4 minutes.
Grease a bowl, place the dough inside, cover and let rise for 60–90 minutes until doubled.

Topping and Shaping

Mix softened butter with chopped herbs, garlic powder, and salt; reserve some for brushing after baking.
Once the dough has risen, divide it into 12 equal pieces and flatten each.
Spread a thin layer of herb-butter on each piece, fold or roll to seal.
Arrange folded pieces seam-side down in a greased loaf pan.
Cover and let the dough rise for another 30–45 minutes until puffy.

Baking

Preheat oven to 350°F. Bake for about 30 minutes, tenting with foil if browning too quickly.
Bake until internal temperature reaches 190–200°F. Remove and brush with reserved herb-butter.
Let cool in the pan for 10–15 minutes before transferring.

Notes

Store leftover bread in an airtight container for up to 2 days at room temperature. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

Keyword Easy Bread Recipe, Family-Friendly Recipe, garlic bread, Pull-Apart Bread, Sourdough Discard