This sourdough discard garlic pull apart bread is soft, buttery, and packed with rich garlic flavor in every layer. The texture is light and fluffy inside, with golden edges that pull apart beautifully for sharing. It is an easy, forgiving bake that makes clever use of sourdough discard, with no long fermentation needed. From start to finish, it takes about 2 hours, most of which is hands off time.

Ingredients

For the bread dough

120g sourdough discard, room temperature
240ml warm milk
2 tbsp olive oil
1 tbsp caster sugar
7g fast action dried yeast
1 tsp fine sea salt
450g strong white bread flour

For the garlic butter filling

100g unsalted butter, very soft
4 garlic cloves, finely grated
2 tbsp fresh parsley, finely chopped
30g Parmesan cheese, finely grated
½ tsp salt
¼ tsp black pepper

For topping

Extra melted butter, for brushing
1 tbsp chopped parsley
2 tbsp grated Parmesan

How to Make Irresistible Sourdough Discard Garlic Pull Apart Bread

Prepare the oven: Preheat the oven to 190°C or 170°C fan. Grease and line a deep 23cm round tin or loaf tin, making sure the sides are well covered so the bread releases easily.
Activate the yeast: In a large bowl, mix the warm milk, sugar, and yeast. Leave for 5 minutes until slightly frothy, which shows the yeast is active.
Mix the dough: Add the sourdough discard, olive oil, salt, and flour. Mix with a wooden spoon, then bring together with your hands until a soft dough forms.
Knead until smooth: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky.
First rise: Place the dough in a lightly oiled bowl, cover, and leave in a warm place for about 1 hour or until doubled in size.
Prepare the garlic butter: In a small bowl, mix the butter, garlic, parsley, Parmesan, salt, and pepper until evenly combined.
Shape the bread: Roll the risen dough into a large rectangle about ½cm thick. Spread the garlic butter evenly over the surface, right to the edges.
Cut and stack: Cut the dough into strips, stack them on top of each other, then cut into sections. Place the stacks upright into the prepared tin.
Second rise: Cover loosely and leave to rise for 30 minutes until puffy and just touching.
Bake: Bake for 35 to 40 minutes until deeply golden on top and cooked through. If browning too quickly, cover loosely with foil.
Finish and cool: Brush with melted butter, scatter with parsley and Parmesan, then leave to cool for 10 minutes before pulling apart and serving.

Tips for Perfect Pull Apart Bread

Why is my bread dense?

This usually means the dough did not rise enough. Make sure the dough has doubled in size during the first rise and feels light before shaping.

Can I prepare it ahead of time?

Yes. Shape the bread and place it in the tin, then cover and refrigerate overnight. Bring to room temperature before baking.

How do I stop the garlic from burning?

Finely grate the garlic and mix it well into soft butter. If the top browns too fast, cover loosely with foil during baking.

Can I add cheese inside the layers?

Absolutely. A little grated mozzarella or extra Parmesan between the layers works beautifully.

Serving Suggestions

Serve warm alongside soups or stews
Add to a sharing board with olives and cured meats
Enjoy as a side for pasta or roast chicken

Storage

Room temperature

Keep covered for up to 2 days. Rewarm gently before serving for the best texture.

Refrigerator

Store in an airtight container for up to 4 days. Warm in the oven to refresh.

Freezing

Freeze tightly wrapped for up to 2 months. Defrost at room temperature and reheat before serving.

Nutrition

Calories: 320 kcal
Carbohydrates: 38g
Protein: 9g
Fat: 15g
Saturated fat: 8g
Sodium: 520mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.