Sourdough Discard Garlic Pull Apart Bread is a tasty way to use up that sourdough starter discard and turn it into something everyone will love. This bread is soft and fluffy, with layers of buttery garlic in every bite, making it perfect for sharing. The smell of garlic and warm bread filling your kitchen is such a comforting and happy feeling.
I always enjoy making this bread when I have a little extra sourdough discard hanging around. It’s simple to put together, and the pull-apart style is fun—everyone gets to tear off their own piece, making it great for casual meals or snacks. Plus, the garlic butter slit between the layers is what makes this bread so special and hard to resist.
My favorite way to serve this bread is alongside a big bowl of soup or a fresh salad. It’s like a little gift on the side that makes the whole meal feel cozy and complete. I also love how it stays soft for a couple of days, so you can enjoy it morning, noon, or night. If you want to make guests happy fast, this bread is the way to go!
Key Ingredients & Substitutions
Sourdough discard: This is the leftover starter that hasn’t been fed. It adds a mild tang and keeps the bread soft. If you don’t have discard, you can use regular yeast dough, but the flavor won’t be as complex.
Garlic Butter: Fresh garlic gives the best flavor here. If you prefer less bite, roast the garlic first or use garlic powder. Butter can be swapped with olive oil for a dairy-free version.
Flour: All-purpose flour works great for a soft crumb. You can try bread flour for a chewier texture or whole wheat flour for nuttiness—just add a bit more water if using whole wheat.
How do I get the perfect pull-apart layers in this bread?
The secret is slicing the dough into thin strips after rolling out and stacking them in the loaf pan. This creates the “pull-apart” effect when baked.
- Roll your dough evenly into a rectangle, about 12×15 inches.
- Brush the garlic butter evenly for flavor in each layer.
- Cut vertical strips about 1 to 1.5 inches wide for easy pulling.
- Stack the strips slightly overlapping before placing them upright in the pan.
- Letting the dough rise after stacking helps layers puff and separate nicely while baking.
Taking your time with these steps makes sure each layer is soft, buttery, and easy to pull apart later. It’s worth the extra minutes for beautiful, fluffy bread every time!
Equipment You’ll Need
- Large mixing bowl – perfect for combining your dough ingredients and letting it rise.
- Stand mixer with dough hook (optional) – makes kneading easier and saves your hands.
- Rolling pin – helps roll out the dough evenly for neat layers.
- Sharp knife or pizza cutter – cleanly slices dough into strips for the pull-apart effect.
- Loaf pan (8×4 or 9×5 inches) – holds the stacked dough strips for baking into shape.
- Basting brush – easy to spread the garlic butter evenly over the dough layers.
Flavor Variations & Add-Ins
- Cheese twist: Add shredded mozzarella or cheddar between the layers for gooey, melty bites.
- Herb mix: Use fresh rosemary, thyme, or basil instead of parsley to change the flavor profile.
- Spicy kick: Add red pepper flakes or a dash of cayenne to the garlic butter for a mild heat.
- Olive & sun-dried tomatoes: Scatter chopped olives or sun-dried tomatoes between the dough strips for Mediterranean flavor.
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) sourdough discard (unfed starter)
- 3 1/2 cups (440g) all-purpose flour
- 1 cup (240ml) warm water (about 110°F)
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tbsp sugar
- 1 tsp salt
- 1/4 cup (60g) unsalted butter, melted (for dough)
For The Garlic Butter Spread:
- 1/2 cup (110g) unsalted butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (or 2 tsp dried parsley)
- 1/2 tsp salt
- 1/4 tsp black pepper
For Garnish (Optional):
- Extra parsley flakes
- Sea salt
How Much Time Will You Need?
This recipe takes about 2 hours in total, including rising time. You’ll spend about 30 minutes preparing and assembling the dough, then 1 to 1.5 hours for the first rise. After shaping and stacking the dough layers, it needs an additional 30-45 minutes rise before baking. Finally, bake the bread for 30-40 minutes until golden and delicious.
Step-by-Step Instructions:
1. Prepare & Rise The Dough:
In a small bowl, stir together warm water, yeast, and sugar. Let it sit for 5-10 minutes until bubbly. In a large bowl, mix flour and salt. Add your sourdough discard, melted butter, and the yeast mixture. Stir until a rough dough forms, then knead for 8-10 minutes on a floured surface (or use a mixer with a dough hook). Place dough in a greased bowl, cover, and let it rise until doubled in size—about 1 to 1.5 hours.
2. Prepare The Garlic Butter Spread:
Mix melted butter with minced garlic, parsley, salt, and pepper in a bowl. Set this aside for spreading later.
3. Roll, Slice & Stack:
After the dough has risen, punch it down gently. On a floured surface, roll it into a rectangle about 12×15 inches. Brush the entire surface with the garlic butter spread. Using a sharp knife or pizza cutter, slice the dough vertically into 1- to 1.5-inch strips. Carefully stack these strips on top of each other, slightly overlapping. Place the stacked strips upright into a greased loaf pan.
4. Final Rise & Bake:
Cover the pan loosely and let the dough rise for another 30-45 minutes until puffy. Preheat your oven to 350°F (175°C). Bake the loaf for 30-40 minutes until golden brown and hollow sounding when tapped. In the last 5 minutes, brush with any remaining garlic butter and sprinkle with extra parsley flakes and sea salt if desired.
5. Cool & Enjoy:
Remove the bread from the oven and let it cool for 10 minutes in the pan. Transfer to a wire rack to cool slightly before serving warm. Tear apart the soft, buttery garlic layers and enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just thaw the discard overnight in the fridge before using. Bring it to room temperature for about 30 minutes to make mixing easier.
Can I Substitute Fresh Parsley With Dried Parsley?
Absolutely! Use about one-third of the amount if using dried parsley, since it’s more concentrated. So, for 2 tablespoons fresh, use 2 teaspoons dried.
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. For longer storage, freeze the bread wrapped well, then thaw at room temperature before reheating.
Can I Add Cheese or Other Flavors?
Yes! Adding shredded cheese between the layers or mixing in herbs like rosemary can make this bread even more delicious. Just switch up the garlic butter with your favorite seasonings.