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Sourdough Discard Garlic Pull Apart Bread Recipe

Sourdough Discard Garlic Pull Apart Bread Recipe

Make Sourdough Discard Garlic Pull Apart Bread Recipe for a warm, cheesy pull-apart loaf using sourdough discard.

Prep Time135 minutes
Cook Time35 minutes
Total Time170 minutes
Yield8

Ingredients

Instructions

Step 1: Activate the starter and yeast

In a large bowl whisk together the sourdough discard, warm water, and instant yeast until homogenous; let it sit for about five minutes until the surface shows tiny bubbles and a faint yeasty aroma — that gentle foaming is your first, friendly sign the mixture is waking up.

Step 2: Combine the dry ingredients and form a shaggy dough

Add the all-purpose flour, salt, and sugar into the bowl and use a wooden spoon or bench scraper to fold everything together until a rough, shaggy dough forms; it will look ragged and loose at this point, which is perfect — you don’t want a smooth mass yet.

Step 3: Knead to develop structure

Turn the dough onto a lightly floured surface and knead for about ten minutes until it becomes smooth, elastic, and slightly tacky but not sticky; the texture should change from shaggy to supple, with a quiet sheen and a bounce when pressed.

Step 4: First rise until doubled

Place the dough in a clean, lightly oiled bowl, cover it with a towel or plastic wrap, and let it rest in a warm spot for about one hour, until noticeably doubled in size and airy — the surface will be domed and slightly wrinkled where the dough stretched.

Step 5: Make the garlic-parsley butter

While the dough rises, combine the melted unsalted butter with minced garlic and chopped fresh parsley in a small bowl; taste and add the optional grated Parmesan or a pinch of red pepper flakes if you like a savory, slightly spicy lift — the butter should smell bright and garlicky, with flecks of vivid green herbs.

Step 6: Deflate and roll into a rectangle

Punch down the risen dough to release the gas pockets, then roll it out on a lightly floured surface into a large rectangle about 1/2-inch thick; you should see faint drag marks from the rolling pin and a soft, pliable crumb ready to accept the butter.

Step 7: Brush, sprinkle, and assemble

Brush the garlic-parsley butter generously over the rolled dough, reaching every edge so the surface glistens; sprinkle shredded mozzarella evenly across the sheet (and optional Parmesan or red pepper flakes if using) so the white, stringy cheese and green herb flecks contrast against the dough.

Step 8: Cut, stack, and proof in the loaf pan

Cut the buttered, cheesed dough into small squares or rectangles, stack the pieces vertically and arrange them tightly inside a greased rectangular loaf pan so the layers stand like a tiny architectural loaf; cover and let the assembled pan rest for 30 minutes to rise a second time, puffing and softening the layers.


Step 9: Bake, cool, and pull apart to enjoy

Preheat the oven to 350°F (175°C) and bake the risen loaf for 30 to 35 minutes until the top is deep golden-brown, the exterior has a slight, glossy crust from the butter, and the layers have puffed; tap the top for a hollow sound to confirm doneness, cool at least ten minutes in the pan before removing, then slice or pull apart to reveal tender, airy layers streaked with garlic, butter, melted cheese, and bright parsley — irresistible warm and fragrant.


Notes