Sourdough Discard Garlic Pull Apart Bread is a soft, fluffy treat filled with garlicky goodness and hints of fresh herbs. The bread is made by using sourdough discard, which gives it a lovely tang and a wonderful chewy texture. Each pull-apart piece is buttery and packed with garlic flavor, making it perfect for sharing or enjoying all by yourself.
I love making this bread when I have some sourdough starter discard—it turns what might feel like a kitchen leftover into something everyone raves about. The smell of garlic and butter wafting through the house while it bakes is one of my favorite little kitchen moments. I usually sprinkle a bit more fresh parsley on top before serving to add a fresh pop of color and flavor.
Serving this bread warm is the best way to go because the soft crumbs and the garlic butter melt right in your mouth. It pairs beautifully with soups, salads, or pasta dishes, but honestly, I’m not above eating a few pieces all on its own. It’s a perfect snack for cozy nights or when friends come over and want something to nibble on between bites.
Key Ingredients & Substitutions
Sourdough Discard: This gives the bread a mild tang and great texture. If you don’t have discard, you can use all-purpose flour and water for a simpler dough, but you’ll miss that signature sourdough flavor.
Yeast: Even though we use sourdough discard, adding yeast helps the bread rise nicely and gives it a light, fluffy crumb. Instant yeast can be used instead of active dry yeast by adjusting the amount slightly.
Garlic Butter: Fresh garlic is best for that bold flavor. You can use roasted garlic for a milder, sweeter note, or garlic powder if fresh isn’t available. Butter can be swapped with olive oil for a dairy-free option.
Fresh Parsley: This adds freshness and a pop of color. Feel free to swap with other fresh herbs like chives, oregano, or basil depending on your preference.
Cheese (optional): Adding mozzarella or Parmesan adds chewiness and extra flavor. You can skip it or swap with any cheese you prefer. Nutritional yeast is a good vegan alternative.
How Do You Shape and Layer the Dough to Get Perfect Pull-Apart Texture?
This step creates the magic of pull-apart bread—layers of soft, buttery dough with garlic in between. Here’s how I do it:
- Roll the dough into a rectangle for an even shape that bakes uniformly.
- Brush half the garlic butter over the dough to infuse flavor in every bite.
- Cut the dough into strips, stack them to create layers, then cut into squares—this layering is what makes the bread “pull-apart.”
- Stand the squares up in the loaf pan, packed closely but not squished, so the bread stays soft but separates easily.
- Brushing more garlic butter on top before baking ensures a golden, flavorful crust.
Take your time with these steps for best results—this little prep makes the bread irresistible and perfect for sharing or snacking!
Equipment You’ll Need
- Large mixing bowl – for combining and rising the dough comfortably.
- Measuring cups and spoons – to get your ingredients just right.
- Rolling pin – helps you roll the dough evenly into a rectangle.
- Loaf pan (8×4 or 9×5 inches) – perfect size to hold the dough strips standing up for easy pull-apart baking.
- Basting brush – to spread the garlic butter evenly over the dough layers.
- Sharp knife or pizza cutter – to slice the dough neatly into strips and squares.
- Clean kitchen towel or plastic wrap – covers dough for proper rising without drying out.
Flavor Variations & Add-Ins
- Mix chopped rosemary or thyme into the garlic butter for a fresh herbal twist that pairs well with sourdough.
- Sprinkle cooked and crumbled bacon between layers for a smoky, salty surprise.
- Use sun-dried tomatoes and shredded mozzarella for a Mediterranean-style twist.
- Add finely chopped olives or caramelized onions for a savory, tangy flavor boost.
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough starter discard (unfed)
- 3 1/2 cups (420g) all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup (180ml) warm water (about 110°F / 43°C)
- 2 tablespoons olive oil or melted butter
For the Garlic Butter:
- 1/2 cup (1 stick or 115g) unsalted butter, melted
- 4-5 garlic cloves, minced or finely chopped
- 2 tablespoons fresh parsley, finely chopped (plus extra for garnish)
- 1/4 teaspoon salt
Optional Filling:
- 1/2 cup shredded mozzarella or Parmesan cheese
How Much Time Will You Need?
Preparing this bread takes about 25 minutes of active work. You’ll need 1-2 hours for the first dough rise and an additional 45 minutes to 1 hour for the second proofing. Baking requires 25-30 minutes. Including cooling, expect around 3 hours total from start to finish.
Step-by-Step Instructions:
1. Make the Dough:
Start by dissolving the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy. In a large bowl, mix the flour and salt, then add the sourdough discard, the yeast mixture, and olive oil or melted butter. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled.
2. Prepare the Garlic Butter:
While the dough rises, mix the melted butter with minced garlic, chopped parsley, and salt. Set this aside to infuse flavors.
3. Shape the Bread:
After the dough has risen, punch it down gently and roll it out into a 12×16 inch rectangle. Brush half of the garlic butter evenly over the dough. If you like, sprinkle cheese on top. Cut the dough lengthwise into 6 strips, stack them, then cut into 6 squares. Stand these squares upright in a greased loaf pan, side by side but not squished, and brush the reserved garlic butter over the top and sides.
4. Final Proof and Bake:
Cover the pan loosely and let the dough proof for another 45 minutes to 1 hour until puffy. Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes until golden brown and hollow-sounding when tapped. Let it cool for 10 minutes before serving.
5. Serve:
Garnish with extra fresh parsley and serve warm. Pull apart the buttery, garlicky layers and enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw your frozen discard in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly and ensures the best rise.
Can I Make This Bread Ahead of Time?
Absolutely. You can prepare the dough and assemble the bread, then refrigerate it covered overnight for a slow proof. Bake it fresh the next day for optimal flavor and texture.
How Should I Store Leftovers?
Store any leftover bread in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. To refresh, warm it gently in the oven or microwave before serving.
Can I Customize the Garlic Butter?
Definitely! Try adding herbs like rosemary or thyme, or swap garlic for roasted garlic for a milder flavor. You can also mix in Parmesan cheese for an extra savory touch.
