Sourdough Discard Garlic Pull Apart Bread is a delicious way to use up your leftover sourdough starter while making something everyone will want to eat. This bread is soft and fluffy inside, with bold garlic and herb flavors woven throughout each pull-apart piece. The crust is perfectly golden and just a little crispy, making it a great snack or side for any meal.
I love making this bread when I have some sourdough discard hanging around because it feels like I’m turning something extra into pure magic. The best part is that you can easily tear off little pieces, making it perfect for sharing or nibbling while cooking. I often brush the top with extra garlic butter right after baking to keep it extra tasty and soft.
My favorite way to serve this bread is warm, straight from the oven, alongside a big bowl of soup or a fresh salad. It’s always a hit at family dinners or casual gatherings because everyone seems to want more pulls. I think this recipe is a cozy, simple way to enjoy homemade bread without needing to start a whole new batch from scratch.
Key Ingredients & Substitutions
Sourdough discard: This adds a subtle tang and improves bread texture. You can use either fed or unfed discard. If you don’t have discard, add a bit of lemon juice or vinegar to mimic the acidity.
Flour: All-purpose flour works great here for a soft crumb. For a heartier texture, try half whole wheat flour, but add a little more water as whole wheat absorbs more moisture.
Instant yeast: Helps speed up rising along with the discard. If you want, you can skip the yeast but expect a longer rise time to get proper fluffiness.
Garlic butter: Fresh garlic is best for bold flavor, but if you’re short on time, garlic powder can be a handy swap. Fresh parsley brightens the butter; if fresh isn’t available, dried works fine—just use less.
Parmesan cheese (optional): Adds a nutty, salty bite on top. You can swap with pecorino or omit it for a milder flavor.
How to Stack and Slice the Dough for Perfect Pull Apart Layers?
The step where you cut and stack the dough strips is key to getting that irresistible pull-apart effect. Here’s how to nail it:
- Roll dough into a rectangle evenly, so each strip will be about the same size for even baking.
- Brush the garlic butter well on the whole surface before slicing—this helps layers stick and flavor every bite.
- Cut strips about 1 to 1.5 inches wide. Too narrow and it gets tricky to stack; too wide, and the pull-apart effect is less neat.
- Stack strips carefully, then slice the stack into smaller sections to fit the loaf pan snugly without squishing.
- Arrange these bundles side by side in the pan lightly spaced to let dough rise and bake evenly.
Taking your time with this step means the bread bakes beautifully with clear sections you can pull apart easily, full of garlic and buttery goodness in every piece.
Equipment You’ll Need
- Large mixing bowl – big enough to mix and let the dough rise comfortably.
- Stand mixer with dough hook (optional) – makes kneading easier if you have one.
- Rolling pin – helps roll the dough out evenly for stacking.
- Sharp knife or pizza cutter – perfect for cutting the dough into clean strips.
- Loaf pan – holds the bread shape and helps create those pull-apart layers.
- Basting brush – for spreading garlic butter evenly over the dough.
Flavor Variations & Add-Ins
- Add shredded mozzarella or cheddar between the dough layers for cheesy pull-apart bread that’s gooey and rich.
- Mix chopped rosemary or thyme into the garlic butter for a fresh herb twist.
- Include cooked crumbled bacon or diced pancetta for a smoky, meaty flavor boost.
- Try swapping garlic for caramelized onions in the butter for a sweet, mellow taste.
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed or fed)
- 2 ½ cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- ¾ cup warm water (about 110°F / 43°C)
- 3 tbsp olive oil
For the Garlic Butter:
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- 1 tsp Italian seasoning
- ¼ tsp salt
- Optional: ¼ cup grated Parmesan cheese
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, then 1 to 1.5 hours for the first rise, plus 30-45 minutes for the second rise. Baking takes 30-35 minutes. So, plan for roughly 2.5 to 3 hours total from start to finish, mostly hands-off rising time.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix the flour, instant yeast, sugar, and salt. Add the sourdough discard, warm water, and olive oil. Stir until a rough dough forms.
2. Knead the Dough:
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Or use a stand mixer with a dough hook and knead for 6-7 minutes.
3. Let the Dough Rise:
Place the dough in a greased bowl, cover it, and leave in a warm spot until doubled in size—about 1 to 1.5 hours.
4. Prepare the Garlic Butter:
While the dough rises, mix the melted butter, minced garlic, parsley, Italian seasoning, and salt in a small bowl. Set this aside.
5. Shape the Bread:
Once the dough has risen, gently punch it down. Roll it out on a floured surface into a 12×10 inch rectangle.
6. Add Garlic Butter and Slice:
Brush half the garlic butter evenly over the dough. If you like, sprinkle on Parmesan. Cut the dough into strips about 1 to 1.5 inches wide.
7. Stack and Arrange:
Stack the strips on top of each other, then slice the stack into smaller sections (3-4 strips each). Place these side by side in a greased loaf pan.
8. Second Rise:
Cover the loaf pan loosely and let the dough rise until puffy, about 30-45 minutes.
9. Bake the Bread:
Preheat the oven to 375°F (190°C). Brush the remaining garlic butter over the dough and bake for 30-35 minutes until golden brown and cooked through.
10. Cool and Serve:
Let the bread cool a few minutes before serving. Pull apart the soft, garlicky pieces and enjoy!
Can I use frozen sourdough discard for this recipe?
Yes! Just thaw the discard overnight in the fridge or quickly at room temperature before using. Make sure it’s well mixed and at room temperature for best results.
Can I make this bread dairy-free?
Absolutely! Substitute the butter in the garlic butter with a vegan butter or olive oil to keep it dairy-free. The bread dough itself is already dairy-free.
How should I store leftover pull apart bread?
Store leftovers in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. To refresh, warm it in the oven at 300°F for about 5-10 minutes.
Can I add cheese or herbs to customize the flavor?
Yes! Adding shredded cheese like mozzarella or cheddar between the layers or mixing extra herbs like rosemary into the garlic butter is a great way to personalize this bread.
