Cheesy Garlic Pull-Apart Bread (Print Version)

Warm golden loaf stuffed with cheese, garlic butter, and fresh herbs, ideal for starters and snacks.

# What You Need:

→ Bread

01 - 1 large round sourdough loaf (approximately 1.1 lbs)

→ Garlic Butter

02 - 7 tablespoons unsalted butter, softened
03 - 4 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh chives, finely chopped (optional)
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Cheese

08 - 7 ounces mozzarella cheese, shredded
09 - 3.5 ounces cheddar cheese, shredded
10 - 1.75 ounces Parmesan cheese, grated

# Directions:

01 - Set oven temperature to 350°F. Line a baking tray with parchment paper.
02 - With a serrated knife, cut the sourdough loaf diagonally into ¾-inch wide slices without slicing completely through the base. Rotate and repeat to form a crosshatch pattern.
03 - In a mixing bowl, combine softened butter, minced garlic, parsley, chives if using, salt, and pepper until fully integrated.
04 - Gently separate the bread slices and brush garlic butter mixture evenly into all crevices.
05 - Evenly distribute mozzarella, cheddar, and Parmesan cheeses into the cuts, ensuring thorough coverage throughout the loaf.
06 - Place the prepared loaf on the lined tray, loosely cover with aluminum foil, and bake for 15 minutes.
07 - Remove the foil and continue baking for an additional 8 to 10 minutes until cheese is bubbly and the crust is golden brown.
08 - Present the bread hot, encouraging sharing by pulling apart individual pieces.

# Expert Tips:

01 -
  • It looks impressive but takes less time than most side dishes, and you probably have everything you need already.
  • The cheese gets gooey in all the right places, and every pull reveals another buttery, garlicky pocket.
  • You can prep it ahead and just pop it in the oven when people arrive, which saved me more than once.
02 -
  • Don't cut all the way through the bottom or the bread will fall apart when you try to stuff it, I did that once and ended up with garlic bread puzzle pieces.
  • Softened butter is key, cold butter won't spread and you'll tear the bread trying to force it in.
  • Wrapping it in foil for the first part of baking keeps the inside soft while the cheese melts, skipping this step makes the crust too hard too fast.
03 -
  • Use a serrated knife and a gentle sawing motion to cut the bread, pressing down will compress it and make it harder to stuff.
  • Let the bread sit for a minute after baking so the cheese sets just slightly, it makes pulling it apart cleaner and less messy.
  • If you want extra crispy edges, brush a little melted butter on top before the final uncovered bake.
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