Sourdough Discard Garlic Pull Apart Bread

Sourdough Discard Garlic Pull Apart Bread is a delightful addition to your baking repertoire. The moment you pull apart the fluffy pieces, infused with garlic and herbs, it becomes clear why this recipe is a favorite among home bakers. It takes about 2 hours to prepare and bake this bread, and it works wonderfully because the sourdough discard adds both flavor and moisture.

This recipe is perfect for anyone who enjoys fresh, homemade bread but may not have the time for a full sourdough process. It’s great for weekend gatherings or a cozy family dinner. You can easily make it ahead of time and reheat it for a warm, delicious treat.

Why You’ll Love This Recipe

• Each piece of bread pulls apart easily for sharing.
• The flavor is enriched with garlic and fresh herbs.
• It’s made with sourdough discard, reducing waste.
• The texture is soft, fluffy, and slightly chewy.

What You’ll Need

Gather these ingredients to create your Sourdough Discard Garlic Pull Apart Bread.

For the Dough

• ¼ cup non-dairy or regular dairy milk, warmed to 110℉
• 1 ½ teaspoons instant yeast
• 2 teaspoons granulated sugar
• 2 cups + 1 tablespoon all-purpose flour
• 200 grams (about ¾ cup) sourdough discard, unfed, at room temperature
• 1 egg, lightly beaten
• 1 tablespoon fresh parsley or rosemary, chopped
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 2 tablespoons unsalted butter, melted

For the Topping

• 7 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley or rosemary, chopped
• 1 tablespoon garlic powder
• ½ teaspoon kosher salt
• Flaky sea salt (for topping)

Use fresh herbs for the best flavor.

Substitutions & Swaps

• Non-dairy milk can replace regular dairy.
• Any fresh herb can replace parsley or rosemary.
• Garlic powder can be swapped for fresh garlic.
• Use olive oil instead of butter for a dairy-free option.

How to Make It

Start by following these simple steps to create your delicious pull-apart bread.

Combine

Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. With the mixer on low speed, slowly add 2 tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.

Knead

Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or milk (1 tablespoon / 10 grams at a time) to reach your desired consistency.

Rise

Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.

Prepare

While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt. Mix until combined. Set aside 1 tablespoon of this mixture to brush on the loaf when it comes out of the oven. Grease a 9×5-inch loaf pan and set aside.

Shape

After the rise, turn the dough onto a smooth work surface and divide it into 12 equal-sized pieces. I recommend using a kitchen scale to divide the dough evenly (for me, each piece was about 55 grams). Flatten each piece with the palm of your hand into a rough circle about 4 inches in diameter, then spread with 1-2 teaspoons of the butter mixture. Fold the piece in half like a taco, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough, using all but the 1 tablespoon of the butter mixture you’ve kept for brushing on the loaf when it comes out of the oven.

Second Rise

Cover the pan with plastic wrap or a clean kitchen towel and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.

Preheat

Preheat the oven to 350℉.

Bake

Bake for 30 minutes, then cover with aluminum foil and bake an additional 5-10 minutes. The final loaf will be golden brown, and if you use a kitchen thermometer, the internal temperature will reach about 200℉. While the loaf is still warm, brush with the remaining butter mixture and sprinkle with flaky sea salt. Let the loaf cool in the pan for 10 minutes, then serve.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: Yes, slice before freezing for easy access.
Reheat: Bake at 350℉ for 5-10 minutes.

Tips for Best Results

• Use room temperature ingredients for optimal dough consistency.
• Allow enough time for the dough to rise properly.
• Brush generously with the butter mixture for a flavorful crust.
• Experiment with different herb combinations for varied flavors.

Serving Suggestions

• Pair with a hearty soup for a comforting meal.
• Great as an appetizer at dinner parties.
• Serve alongside a fresh salad for a light lunch.