Introduction

This From Scratch Cheesy Garlic Pull-Apart Bread is a deliciously soft and flavorful treat perfect for sharing. Layers of garlicky butter and melted cheese make every bite irresistible and fun to pull apart.

From Scratch Cheesy Garlic Pull-Apart Bread Recipe - Recipe Image

Ingredients

2 ¼ cups (281 g) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons instant yeast
1 ½ teaspoons kosher salt
¾ cup (184 g) whole milk, warmed (105°F to 115°F)
3 tablespoons unsalted butter, softened
½ cup (1 stick / 113 g) unsalted butter, softened
1 tablespoon garlic, minced
1 tablespoon parsley, chopped, plus extra for garnish
½ teaspoon kosher salt
1 cup (113 g) mozzarella cheese, shredded
½ cup (56.5 g) sharp cheddar cheese, shredded
1 tablespoon unsalted butter, melted
Kosher salt, for garnish

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
Step 2: With the mixer on low speed, mix in the warmed milk and 3 tablespoons of softened butter until just combined.
Step 3: Switch to the dough hook and knead on medium speed for 5-6 minutes until the dough is smooth and elastic. If it’s too dry, add more milk 1 tablespoon at a time, or add more flour if too wet until the dough reaches the desired consistency.
Step 4: Transfer dough to a greased medium bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
Step 5: While the dough rises, combine the ½ cup softened butter, minced garlic, chopped parsley, and ½ teaspoon kosher salt in a small bowl. Set aside.
Step 6: In a separate bowl, mix together the mozzarella and cheddar cheeses. Set aside.
Step 7: Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray and line a baking sheet with parchment paper.
Step 8: Punch down the risen dough and divide it into 12 equal pieces.
Step 9: Flatten each piece into a 4-inch round disc and place them on the lined baking sheet.
Step 10: Spread the garlic butter mixture evenly over each dough disc, then top each with an equal amount of the shredded cheese mixture.
Step 11: Create two stacks of 6 discs each and carefully place them horizontally into the prepared loaf pan. Gently separate the pieces slightly, then cover and let rise again until almost doubled, about 45 minutes.
Step 12: While the dough rises, preheat the oven to 325°F (163°C).
Step 13: Bake the loaf for 45-50 minutes until golden brown. If the top browns too quickly, cover loosely with aluminum foil.
Step 14: Remove the loaf from the oven and transfer the pan to a wire rack. Brush with melted butter, sprinkle with kosher salt, and garnish with extra parsley before serving.

Tips & Variations

Use freshly minced garlic for the best flavor in the butter mixture.
Substitute fresh herbs like basil or thyme for parsley to vary the flavor.
Try different cheese blends such as Monterey Jack or Gruyère for a unique twist.
For a richer dough, replace half of the milk with cream or add an egg during mixing.

Storage

Store leftover bread in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. To refresh, warm in a 350°F oven for 5-10 minutes. You can also freeze the bread wrapped well for up to 1 month; thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the dry ingredients, then add the warm milk and softened butter. Knead on a floured surface for about 8-10 minutes until smooth and elastic.

What if I don’t have instant yeast?

You can use active dry yeast, but you’ll need to proof it first in warm milk with a pinch of sugar for about 5-10 minutes until foamy before mixing it with the other ingredients.