This Sourdough Discard Garlic Pull Apart Bread is a fun and tasty treat! It combines fluffy bread with the delicious flavor of garlic, and the best part? You use sourdough discard!
Pulling off those warm, garlicky pieces is so satisfying. I love serving this bread with soup or just as a snack. It’s hard to resist going back for more! 🥖
Key Ingredients & Substitutions
Sourdough Discard: This recipe shines because of the sourdough discard. If you don’t have any, you can use 1 cup of plain yogurt or buttermilk for a similar tangy flavor.
Flour: All-purpose flour works great, but you can also try bread flour if you want a chewier texture! Gluten-free flour blends can also be used, but make sure to check for baking powder to help with the rise.
Garlic: Fresh garlic will always give the best flavor, but you could use garlic powder in a pinch—about 1 teaspoon will do. Just know that the flavor won’t be quite as strong.
Butter: Unsalted butter is wonderful here, but you could use olive oil instead for a dairy-free option. It adds a nice flavor too. Just ensure you use a good quality oil!
Parsley: Fresh parsley brightens up the bread, but you could swap it with fresh basil or even dried herbs for a different taste. If you don’t have any, you can skip it altogether!
How Do I Achieve a Fluffy and Soft Dough?
Getting the dough perfect is key for light, airy bread. Here’s how to ensure success:
- Make sure your sourdough discard is at room temperature to activate the yeast better.
- Knead the dough well—this is crucial for developing gluten. If using a mixer, don’t rush it; give it a full 6-7 minutes.
- Allow the dough to rise properly in a warm spot. A good rise will double the volume, leading to fluffiness.
- Be gentle when shaping and slicing the dough so it maintains as much air as possible!
With these tips and insights, you’ll have a delicious garlic pull-apart bread that everyone will love. Enjoy making it!
How to Make Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed, room temperature)
- 2 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 1/2 cup warm water
- 2 tbsp olive oil (plus extra for greasing)
- 4-5 cloves garlic, minced
- 4 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
- 1 tsp dried Italian herbs or oregano
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese (optional)
How Much Time Will You Need?
This delightful pull-apart bread will take about 15 minutes to prepare and 1 hour for rising, plus about 30-35 minutes for baking. Altogether, you’re looking at around 2 hours from start to finish, but most of that time is just waiting for the dough to rise. Easy, right?
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix together the sourdough discard, flour, instant yeast, and salt. Stir until everything is well combined. Adding the warm water and olive oil will help form a sticky, shaggy dough, so mix until incorporated.
2. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it feels smooth and elastic. If you prefer, you can use a stand mixer with a dough hook for about 6-7 minutes instead.
3. Allow the Dough to Rise:
Put the kneaded dough into a clean, oiled bowl. Cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
4. Make the Garlic Butter:
While your dough is rising, mix melted butter, minced garlic, chopped parsley, dried herbs, black pepper, and Parmesan cheese (if using) in a small bowl. Set this aside to let the flavors mingle.
5. Shape the Dough:
Once the dough has doubled in size, gently punch it down to release the air. Roll it out on a floured surface into a rectangle about 12×8 inches in size.
6. Cut and Butter the Dough:
Using a sharp knife, cut the dough vertically into strips about 1 to 1.5 inches wide, making sure not to cut all the way through at the base. You want the dough to stay connected at the bottom.
7. Assemble the Pull Apart Layers:
Generously brush the garlic butter mixture between each of the strips. Let some of the buttery goodness drip down between the layers for extra flavor! Then, stack the strips on top of each other and place them carefully in a greased loaf pan.
8. Final Rise and Bake:
Cover the pan loosely and let it rise for another 30 minutes until it gets puffy. While it’s rising, preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes or until it’s golden brown and fully cooked through.
9. Enjoy Your Bread!
When done, remove the bread from the oven and brush any remaining garlic butter on top before garnishing with extra parsley. Allow it to cool slightly in the pan, then transfer it to a wire rack. Serve warm and enjoy pulling apart those gooey, garlicky layers!
This bread is perfect as a snack or as a side dish with soups and salads. Enjoy the delicious flavors and the fun of pulling apart each piece!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter! Just reduce the amount of water slightly since the starter adds hydration to the dough. Use around 3/4 cup of warm water instead of 1/2 cup.
Can I Freeze Leftover Pull Apart Bread?
Absolutely! Once the bread has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven for about 10-15 minutes.
What Can I Substitute for Garlic?
If you’re not a garlic fan, you can replace it with roasted garlic or even omit it altogether! For a different flavor, consider using finely chopped caramelized onions or herb-infused oils instead.
How Do I Know When the Bread is Fully Baked?
The bread is done when it’s golden brown on top and sounds hollow when tapped on the bottom. Additionally, you can check the internal temperature with a kitchen thermometer; it should read around 190°F (88°C).
