Sourdough Discard Garlic Pull Apart Bread
A tender, garlic-studded pull-apart bread made from sourdough discard, perfect for dipping or as a side dish.
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.
Notes
If your discard is very wet, add up to 2 tablespoons more flour until you reach a workable dough. For milder garlic flavor, sauté the minced garlic briefly in the melted butter before filling. Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. Can freeze for up to 3 months.