Name: Sourdough Discard Pull-Apart Garlic Roll Wreath
Prep time: 30 min
Cook time: 30 min
Ingredients: ¼ (57g) cup salted butter (softened); 1 egg yolk; ½ (120g) cup sourdough discard (100% hydration); ¼ (60g) cup sour cream; ¾ (180g) cup whole milk (or buttermilk); 3¼ (400g) cups all-purpose flour; 1 (12g) tbsp granulated sugar; ¾ tsp baking powder; ½ tsp baking soda; 3/4 tsp fine sea salt; 1 tsp garlic powder; ½ tsp onion powder; 1 tsp Italian seasoning; ½ (113g) cup salted butter (melted); 1 tsp garlic powder; ½ tsp Italian seasoning; 1 /2 tsp parsley (dried or fresh); ⅓ (30g) cup Parmesan (finely grated); 1 tbsp parsley (fresh); 1 red bell pepper (optional for bow)

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This Sourdough Discard Pull-Apart Garlic Roll Wreath is the savory sister to my viral Sourdough Discard Cinnamon Roll Bites. Soft, fluffy herbed rolls are shaped into a beautiful wreath, brushed with garlic herb butter, lightly finished with Parmesan, and baked to golden perfection – all without any rise time and ready in under an hour. It’s the perfect addition to your holiday spread, bringing a gorgeous festive touch that looks impressive while requiring very little work and coming together effortlessly.

Why You’ll Love This Recipe

No rise required – Baking soda and baking powder do the work, so you can skip the wait and still get soft, fluffy rolls.
Garlicky, Buttery, and Perfectly Savory – Brushed with garlic herb butter and finished with Parmesan for classic, crave worthy flavor and texture.
Perfect for sourdough discard– Have discard sitting in the frig? This recipe is a delicious way to use it up. You can even let the dough rest overnight in the fridge for extra fermentation and easy prep.
Total Showstopper- Surprisingly easy to make, yet absolutely stunning for a holiday table.
Fast & Foolproof – Simple ingredients, easy shaping, and reliable results every single time.

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Tools You’ll Need:

Large mixing bowl or stand mixer bowl- for mixing your dough.
Stand Mixer (optional)- for mixing dough.
Kitchen Scale (optional)– for precise measurements and to weigh dough balls.
Measuring cups and spoons– for measuring ingredients.
Whisk- to combine ingredients.
Microwave Safe Bowl- to mix garlic butter mixture.
Bench Knife- to cut dough into desired sizes. I love this one linked here.
Parchment Paper- to line the baking sheet to avoid sticking.
Baking Sheet- to bake the wreath.
Pastry Brush- to brush star with garlic butter.
Small Ramekin- an oven-safe ramekin about 2 inches (or 2 oz) wide to place in the center of the wreath to help it keep it’s shape is ideal, but you can also use a small round cookie cutter or a ball of foil if needed.

Gather Your Ingredients:

Unsalted butter – Adds richness and tenderness to the dough, and helps keep the rolls soft after baking.
Egg yolk– Enriches the dough and helps bind the dough together.
Sourdough discard– Adds moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
Whole milk – Adds moisture and tenderness to the dough. Can be substituted for buttermilk if needed.
Sour Cream – Enhances softness and structure. This is the secret ingredient to a tender crumb. You can substitute for whole milk Greek yogurt, but a word of caution avoid anything that is non-fat or it won’t have the same results.
All-purpose flour – Provides structure and stability. You can substitute bread flour but I like the softness all-purpose gives the dough.
Baking powder – Provides lift and helps the rolls rise without yeast.
Baking soda – Balances acidity from the sourdough discard.
Sea salt – Enhances the overall flavor and balances the richness.
Granulated sugar – A pinch of sugar balances the dough and gives a golden finish.
Garlic powder, onion powder, and Italian seasoning- adds savory flavor directly to the dough and the garlic butter.
Parsley- adds a touch of color and freshness. Use dried or fresh in the garlic butter and as a garnish.
Parmesan- finely-grated parmesan is added to the top of the wreath for flavor and a golden finish. Add more cheese after baking if you love extra cheesy bites!

Instructions

Step 1: Mix the Dough

In your stand mixing bowl or a large mixing bowl, add the milk, sourdough discard, egg yolk, unsalted butter, and sugar. Give everything a whisk, it’s okay if its lumpy the goal here is to just break up the butter into bits and whisk in the egg and discard.

After you combine the wet ingredients, add the flour, baking powder, baking soda, salt, garlic powder, onion powder, and Italian seasoning to the bowl. You’ll want to mix this dough by hand or with a stand mixer on low with a dough hook until a rough dough forms, this takes about 2-3 minutes. Scrape down the sides of the bowl to make sure all of the ingredients are getting incorporated, and mix another 5-6 minutes by hand or with the stand mixer on low. Your dough should be smooth, tacky, and the butter worked in by the time you’re done mixing.

Mix dough until a smooth ball forms — Whisk wet ingredients together

Once your dough has come together, it’s important to cover the bowl with plastic and let it rest for 30 minutes in the refrigerator to let the gluten rest and bond. This is key to achieving a dough that you can shape, so don’t skip this step!

Optional Overnight Fermentation: If you would like to let this dough cold ferment longer, simply prepare the dough a day ahead and cover and refrigerate overnight. When you’re ready to shape your wreath, remove dough from the fridge and continue with the steps listed below.

Step 2: Shape and Bake the Wreath

Preheat your oven to 350°F (175°C) and line a cookie baking sheet with parchment. Place the ramekin in the center of the baking sheet, and coat the ramekin and the parchment with cooking spray.

In a microwave safe bowl, melt the butter for the garlic butter. Whisk until smooth, then add the garlic powder, Italian seasoning, and parsley. Whisk to combine and set aside for later.

Turn out your dough onto a clean work surface that has been lightly coated in cooking spray. Divide the dough into 24 equal pieces (each weighs roughly 30-35g if you would like to weigh them out). Roll each of the pieces of dough into smooth balls to form 24 uniform balls.

Arrange nine of the balls around the ramekin to form the inner ring of the wreath, and 15 of the balls in a circle around the outer ring to complete the wreath. The balls should be just touching, as they bake they’ll puff together.

Arrange the balls to form the inner and outer circle of the wreath

Brush the wreath liberally with half of the garlic butter using a pastry brush or folded paper towel, then sprinkle with the parmesan.

Sprinkle wreath with the parmesan — Brush wreath with garlic butter

Transfer the baking sheet with the shaped wreath to the preheated oven, and bake on the center rack for 30 minutes or until the wreath is golden brown and the center feels firm to touch. Internal temperature should read between 190-195 F in the center of the rolls.

Brush the hot rolls with the remaining garlic butter, and garnish with more fresh parsley and parmesan. I added a little red bow cut from a red bell pepper for an extra special touch.

Fill the center ramekin with your favorite marinara sauce, and serve pull-apart wreath warm!

Yields 1 wreath (24 bite sized rolls)

How to Store:

Room Temperature- Keep wreath in an airtight container at room temp up to 2 days. Gently reheat to enjoy!

FAQ’S:

Do I need yeast or active starter for this pull-apart wreath?

No. This recipe uses baking powder and baking soda for lift instead of yeast. That means no long proofing, no rise anxiety, and a reliable same-day bake with a soft, tender crumb.

Why does this dough rest if it doesn’t proof?

The 30 minute rest allows the flour to fully hydrate and the gluten to relax. This makes the dough easier to shape into the balls that form the wreath.

Can I make this dough ahead of time?

Absolutely! Mix and refrigerate overnight, then shape and bake the next day!

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough discard recipes like my Sourdough Cranberry Bliss Bars or this Sourdough Discard Star Bread!