Garlic Pull-Apart Bread
A soft, garlicky loaf made with leftover sourdough discard, perfect for sharing at dinners or brunches.
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.