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Sourdough Discard Cheesy Garlic Pull-Apart Bread

This Sourdough Discard Cheesy Garlic Pull-Apart Bread is for anyone who can't resist warm, cheesy garlic bread. Every layer is light and tender, brushed with garlic herb butter, loaded with melty cheese, and baked until perfectly golden.
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Servings 10

Equipment

  • Stand mixer with dough hook (or strong hands!) - for mixing dough.
  • Mixing bowls - for garlic butter and cheese filling.
  • Whisk - for stirring the wet ingredients.
  • Long ruler or measuring tape (optional) - - to measure the dough.
  • Rolling Pin - to roll dough out.
  • Pizza wheel or pastry wheel - - to cut dough into sections.
  • Kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking linked here.
  • Measuring cups and spoons - if not using a scale and for smaller ingredients.
  • Spatula - to spread the garlic butter.
  • 9x5-inch loaf pan - to bake your loaf. This USA pan linked here is my favorite for baking.
  • Parchment paper - to line your pan to avoid burning and easily remove the bread.
  • Small metal clips (optional) - to clip the parchment to the pan linked here.
  • Pastry brush - to brush the garlic butter on the bread.

Ingredients
  

Dough:

  • ¾ (200g) cup sourdough starter or discard
  • 1¼ (310g) cups whole milk warmed to about 80°F
  • 3½ (42g) tablespoons granulated white sugar
  • 1 egg
  • 1 (5g) teaspoon instant yeast
  • 1½ (10g) teaspoons sea salt
  • 4¼ (550g) cups all-purpose flour
  • 1 teaspoon dried thyme optional
  • 1 teaspoon dried rosemary optional
  • 1 teaspoon granulated garlic
  • ¼ (57g) cup unsalted butter softened

Garlic Herb Butter:

  • ½ (113g) cup unsalted butter softened
  • 1 teaspoon granulated garlic or 2 cloves garlic, minced
  • ½ teaspoon fine sea salt
  • ½ teaspoon dried rosemary
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh or dried parsley optional

Cheese Filling:

  • 1½ (150g) cups shredded whole milk low-moisture mozzarella
  • ½ (50g) cup shredded sharp cheddar cheese or substitute more mozzarella
  • ⅓ (35g) cup finely grated Parmesan cheese

Instructions
 

Step 1: Mix the Dough

  • In a large bowl or stand mixer bowl, add the sourdough discard, egg, whole milk, white sugar, instant dry yeast, thyme, rosemary, and granulated or minced garlic. Whisk all the wet ingredients until smooth.
    ¾ (200g) cup sourdough starter or discard, 1¼ (310g) cups whole milk, 3½ (42g) tablespoons granulated white sugar, 1 egg, 1 (5g) teaspoon instant yeast, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon granulated garlic
  • Add the flour and salt to the wet ingredients, and transfer to the stand mixer and knead on Speed 1 or knead by hand for about 3-4 minutes until the dough comes together.
    1½ (10g) teaspoons sea salt, 4¼ (550g) cups all-purpose flour
  • Once the dough has come together, add the softened butter slowly by the Tablespoon. Once you've mixed in a Tablespoon, add another until all of the butter has been worked into the dough.
    ¼ (57g) cup unsalted butter
  • Mix the butter into the dough with the stand mixer set to Speed 1, or you can do this by kneading the butter in slowly by hand. The dough should me smooth and slightly sticky.

Step 2: Bulk Fermentation

  • Spray a clean mixing bowl or container large enough for the dough to double in size with cooking spray, and transfer the dough to the bowl covering it with a lint-free kitchen towel or lid. Allow the dough to rest 20 minutes.
  • After the 20 minute rest, knead the dough by hand for a minute or two to get the dough even softer and to work the gluten. Once you've finished this kneading step, cover the bowl again.
  • Allow the dough to rest about 1 1/2 hours at room temperature and the dough is ~75–90% risen. You don't want this dough to proof double fully at this rising point.
  • If the dough proofs sooner than the time I mentioned, shape it. You want to watch the dough to make sure it doesn't overproof at this stage!

Step 3: Make the Garlic Butter and Cheese Filling

  • Make sure your butter is completely softened before mixing the garlic butter filling.
  • Add the butter to a mixing bowl, then add the granulated or minced garlic, salt, rosemary, and ground pepper. Stir until smooth and well blended.
    ½ (113g) cup unsalted butter, 1 teaspoon granulated garlic, ½ teaspoon fine sea salt, ½ teaspoon dried rosemary, ¼ teaspoon freshly ground black pepper
  • In another small bowl, add the shredded mozzarella, shredded sharp cheddar, and shredded Parmesan. Mix together until the cheese is combined and set aside.
    1½ (150g) cups shredded whole milk low-moisture mozzarella, ½ (50g) cup shredded sharp cheddar cheese, ⅓ (35g) cup finely grated Parmesan cheese

Step 4: Shape the Bread

  • Lightly grease a 9×5-inch loaf pan, and fit it with parchment paper (leave some overhang so you can pull the bread out of the pan). This will keep the loaf from sticking to the pan.
  • On a lightly floured surface, turn your dough out and roll the dough into a 12×16-inch rectangle. This doesn't need to be perfect!
  • Spread about 6 Tablespoons of the garlic butter filling evenly over the dough, leaving a ¼-inch border around the edges. Reserve a few Tablespoons to brush on top of the loaf later.
  • Sprinkle the cheese blend evenly over the garlic butter.
  • Using a pizza cutter or sharp knife, cut the dough lengthwise into four 3-inch-wide strips.
  • Next, cut each strip crosswise every 4 inches to create four rectangles per strip. You will have 16 rectangles, each measuring approximately 3×4 inches.
  • Fold each rectangle in half like a taco with the garlic cheese filling tucked inside, creating a 3×2-inch folded piece.
  • Layer each section filling upright into the pan until all the sections are snuggly fitted into the pan.
  • Cover the pan loosely with plastic and let rise for 45 minutes to an hour, or until the dough is noticeably puffy and the highest layers rise just above the rim of the pan.
  • This rise is key to a light loaf so don't rush it!

Step 5: Bake the Bread

  • Preheat oven to 350°F (175°C).
  • Make sure you put a baking sheet on the rack below your loaf to catch any drips or spillage from the bread bubbling.
  • Transfer the bread to the preheated oven, and bake for roughly 50-55 minutes. If the top is browning too quickly, tent loosely with foil during the last 10–15 minutes.
  • The bread is done with the bread portion feels firm to touch and the center should register 195-200°F.
  • Melt the reserved garlic butter in the microwave, and add the parsley if using to the melted butter. Brush the top of the bread liberally with the garlic butter while it's still warm.
    1 tablespoon finely chopped fresh or dried parsley
  • Allow to cool a few minutes in the pan, before removing and transferring to a serving plate. Serve warm and enjoy!
  • Yields 1 loaf

Notes

How to Store
Room temperature: Store leftover pull-apart bread tightly wrapped or in an airtight container at room temperature for up to 1 day.
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. To reheat, wrap the loaf in foil and warm in a 325°F oven for 10–20 minutes, or microwave individual pieces for 15–20 seconds until the cheese is melted again.

Nutrition

Serving: 1servingCalories: 518kcalCarbohydrates: 63gProtein: 16gFat: 22g
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