Cheesy Garlic Pull-Apart Bread (Printable)

Golden sourdough loaf filled with garlic butter, melted mozzarella, cheddar, and Parmesan cheese.

# What You Need:

→ Bread

01 - 1 large round sourdough loaf (approximately 1.1 pounds)

→ Garlic Butter

02 - 7 tablespoons unsalted butter, softened
03 - 4 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh chives, finely chopped (optional)
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Cheese

08 - 1¾ cups shredded mozzarella cheese
09 - 1 cup shredded cheddar cheese
10 - ½ cup grated Parmesan cheese

# Directions:

01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - Using a serrated bread knife, cut the sourdough loaf diagonally into ¾-inch wide slices, taking care not to cut through the base. Rotate and repeat to create a crosshatch pattern.
03 - Combine the softened butter, minced garlic, chopped parsley, optional chives, salt, and black pepper in a bowl. Mix thoroughly until evenly blended.
04 - Gently separate the sections of the bread and brush the garlic butter mixture into every crevice.
05 - Evenly distribute mozzarella, cheddar, and Parmesan cheeses into all the cuts, ensuring thorough coverage throughout the loaf.
06 - Place the loaded loaf on the prepared tray, loosely wrap with aluminum foil, and bake for 15 minutes.
07 - Remove the foil and bake for an additional 8 to 10 minutes until the cheese is bubbly and the top is golden brown.
08 - Serve immediately, pulling apart pieces to enjoy while hot.

# Expert Suggestions:

01 -
  • It disappears faster than anything else you can make in under an hour, and people always ask for the recipe.
  • The crosshatch cuts make it easy to pull apart with your hands, no knife needed, no mess.
  • You can prep the whole thing ahead and just pop it in the oven when guests arrive.
02 -
  • Do not cut all the way through the bottom, or the loaf will fall apart and lose its pull-apart magic.
  • If your butter is too cold, it won't spread, and if it's too warm, it'll soak in unevenly, let it sit at room temperature for 30 minutes first.
  • Wrapping it in foil for the first bake keeps the inside soft, skipping this step makes the bread too dry.
03 -
  • Use a serrated knife and a gentle sawing motion to avoid crushing the loaf as you slice.
  • Let the bread cool for just two or three minutes before serving, it holds together better and won't burn anyone's mouth.
  • If you want to prep ahead, assemble the whole loaf, wrap it tightly in foil, and refrigerate for up to 6 hours before baking.
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