Sourdough Discard Garlic Pull Apart Bread is the perfect way to turn extra sourdough starter into a soft, buttery, and garlicky treat. This bread is full of tender, fluffy pieces that you can easily pull apart, each bite bursting with rich garlic flavor and a touch of herbs. It’s a fun twist on classic garlic bread that’s perfect for sharing or enjoying on your own.
I love making this bread when I have some sourdough discard sitting around because it gives it just a little extra tang and makes use of something that might otherwise be thrown away. The dough is simple to mix up, and then layering it with garlic butter makes every piece melt in your mouth. It’s one of those recipes that feels fancy but is really easy to put together.
My favorite way to enjoy this bread is fresh out of the oven, warm and soft, alongside a bowl of soup or a fresh salad. It also works great for gatherings since everyone can pull off a piece and savor the garlicky goodness. If you’re a garlic fan like me, this recipe is definitely a keeper!
Key Ingredients & Substitutions
Sourdough Discard: Using discard adds a mild tang and uses what might go to waste. If you don’t have discard, you can substitute with an equal amount of yogurt or buttermilk for a slight tang.
All-Purpose Flour: This flour gives structure but you can try bread flour for a chewier texture or whole wheat for more nuttiness (just expect a denser loaf).
Active Dry Yeast: Yeast helps the bread rise well, even with discard. Instant yeast works fine too; just mix it directly with the flour.
Garlic and Butter: The garlic butter is key for flavor. Fresh garlic is best, but garlic powder can be a quick swap if needed. Use salted butter if preferred, just reduce added salt slightly.
Herbs: Fresh parsley brightens the bread, but dried parsley or even dried Italian herbs work well in a pinch. Add chili flakes if you like a little heat.
How Can I Get Soft, Pull-Apart Layers in This Bread?
The magic of pull-apart bread is in shaping and layering the dough with garlic butter:
- Roll out the dough evenly to about ¼ inch thick for delicate layers.
- Brush generously with garlic butter on every layer to keep it moist and flavorful.
- Cut into strips and stack so the butter is between each layer, then cut into squares for even pieces.
- Arrange upright in the pan so dough pieces expand and “pull apart” when baked.
- Don’t skip the second rise—it ensures light, fluffy layers that bake up beautifully.
Taking your time with these steps makes the bread soft and easy to pull apart with those tasty garlic layers between each bite.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and kneading your dough comfortably.
- Stand mixer with dough hook (optional) – makes kneading easier and faster if you have one.
- Rolling pin – helps you roll out the dough evenly to the right thickness.
- Loaf pan or baking dish – holds the stacked dough pieces so they bake into pull-apart shape.
- Pastry brush – for spreading the garlic butter evenly on each layer.
- Sharp knife or pizza cutter – to cut the dough into neat strips and squares.
Flavor Variations & Add-Ins
- Swap parsley for fresh rosemary or thyme for a woodsy herb flavor that pairs well with garlic.
- Add shredded mozzarella or cheddar between layers for a cheesy pull-apart bread.
- Mix cooked crumbled bacon or pancetta into the garlic butter for a smoky, meaty boost.
- Include finely chopped spinach or basil to add a fresh, green twist to the bread.
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed)
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (about 110°F/43°C)
- 2 tbsp granulated sugar
- 2 tsp salt
- 4 tbsp unsalted butter, melted (plus extra for brushing)
- 6 cloves garlic, finely minced
- 1/4 cup fresh parsley, finely chopped (or 2 tsp dried parsley)
- Optional: 1 tsp red chili flakes or 1/2 tsp cracked black pepper for extra flavor
- Optional: Grated Parmesan cheese for sprinkling
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the dough and garlic butter, then 1 to 1.5 hours for the first rise. After shaping, a second rise takes around 30-45 minutes. Baking takes about 25-30 minutes. Overall, plan for approximately 2.5 to 3 hours, most of which is rising and baking time.
Step-by-Step Instructions:
1. Activate the Yeast
In a small bowl, mix the warm water, sugar, and yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes foamy. This means the yeast is ready to use.
2. Make the Dough
In a large bowl, combine the flour and salt. Add the sourdough discard and yeast mixture. Stir to combine, then knead the dough by hand or with a stand mixer fitted with a dough hook for about 8 to 10 minutes. The dough should be smooth and elastic when ready.
3. First Rise
Lightly oil a clean bowl and put the dough inside, turning it once to coat in the oil. Cover the bowl with a damp cloth or plastic wrap, and let the dough rise in a warm place for 1 to 1.5 hours, until it has doubled in size.
4. Prepare Garlic Butter
While the dough is rising, mix the melted butter, minced garlic, and chopped parsley in a small bowl. Add chili flakes or cracked pepper if you like some heat.
5. Shape the Dough
Once risen, punch down the dough and roll it out on a floured surface into a large rectangle about 12 by 15 inches, and roughly 1/4 inch thick.
6. Layer with Garlic Butter
Brush the entire surface of the rolled-out dough generously with the garlic butter mixture.
7. Cut and Stack
Cut the dough into strips about 2 inches wide. Stack the strips on top of each other and then cut the stack into roughly 2-inch squares.
8. Assemble in Pan
Lightly grease a loaf pan or baking dish. Arrange the dough squares upright in the pan, fitting them close together but not squished.
9. Second Rise
Cover the pan loosely with plastic wrap or a towel and let the dough rise again for 30 to 45 minutes until it looks puffy.
10. Bake
Preheat the oven to 375°F (190°C). Brush the top of the dough once more with garlic butter. Bake for 25 to 30 minutes, or until the bread is golden brown and cooked through.
11. Serve
Take the bread out of the oven and optionally brush it with extra melted butter. Sprinkle with grated Parmesan and fresh parsley if you like. Let it cool slightly, then pull apart and enjoy your warm, soft, flavorful garlic bread!
Can I Use Frozen Sourdough Discard for This Bread?
Yes! Just make sure to thaw the discard fully in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly in the dough.
Can I Make This Bread Ahead of Time?
Absolutely! You can prepare the dough and assemble it in the pan, then cover and refrigerate overnight. Let it come to room temperature and rise a bit before baking the next day.
How Should I Store Leftover Pull Apart Bread?
Store leftovers in an airtight container or wrapped tightly at room temperature for up to 2 days. To keep it longer, freeze pieces in a sealed bag for up to 1 month and thaw before reheating.
What Can I Serve with This Garlic Pull Apart Bread?
This bread is great alongside soups, stews, salads, or pasta dishes. It makes a perfect garlicky snack or side that pairs well with a variety of meals.
