Ever notice how the smell of warm garlic bread pulls you right back to grandma’s kitchen? That same magic lives in this sourdough discard garlic pull apart bread—only now, it’s taking over TikTok and Pinterest for good reason. It’s cozy, easy, and uses up that moody starter. No fancy skills here—just buttery layers in about an hour.
It’s a soft, pull-apart loaf kissed with garlic-butter joy. A sourdough discard bread that feels familiar but fresh. Just flour, garlic, parsley… and that sleepy sourdough you forgot in the fridge. Like mama’s Sunday bread, but with reels. Full details in the blog!
Saturday mornings, I’d watch Mom layer folds of dough while chatting about her week—no mixers, just hands and heart. That’s where this recipe comes from. No fluff, just flavor. I swapped in a cheesy twist you’ll love. Messy? Yep. Delicious? Oh yes.
Why You’ll Love This Recipe
If you’ve got a jar of sourdough discard sitting in your fridge, this recipe is the perfect no-waste solution. It bakes up into a soft, garlicky, buttery loaf that’s full of flavor and made for sharing—or better yet, not sharing 😉. This sourdough discard garlic pull apart bread is as practical as it is charming, whether for family dinners or potluck showstoppers.
Pro Tip: The pull-apart layers make it incredibly fun (and honestly addictive) to eat! Pair it with a cozy pasta dish or serve it as a standalone snack—it’s that good. Bonus? It comes together in about an hour, making it weeknight-friendly, too.
What You’ll Need
This recipe keeps things simple with ingredients you probably already have. Here’s what you’ll need:
- Sourdough discard: The sleepy star of the show! Unfed and room temp is perfect here.
- All-purpose flour: Just the right amount for a soft but sturdy dough.
- Garlic powder & fresh parsley: For that heavenly herby-garlic flavor we all crave. Use rosemary if you’re feeling fancy!
- Butter (unsalted): For both the dough and the topping—trust me, you’ll want every melty bit of it.
All you need to prep are basic tools: a loaf pan, rolling pin, and a pastry brush (or even just your fingers—imperfect is perfect!).
Step-by-Step
This sourdough discard bread is all about layers, but don’t let that intimidate you—it’s easier than it sounds.
- Start with the dough: Warm your milk (think cozy, not hot—110°F is the sweet spot), then mix in the sugar and yeast. Let it bubble for about 5 minutes while you prep the other ingredients.
- Mix and knead: Combine your yeast mixture with sourdough discard, egg, flour, salt, and garlic powder. Knead until you’ve got a soft dough—it’ll still be a little sticky, but that’s okay. Cover it and let it rise for 30 minutes.
- Assemble the magic: Roll the dough into a rectangle, slather it with that dreamy garlic butter, and sprinkle parsley (or rosemary) on top. Cut into squares, stack them, and fit them snugly into your loaf pan. Let them rise for another 20 minutes, then bake.
Pro Tip: Brush the top with extra garlic butter before it heads into the oven and sprinkle on some flaky sea salt for a golden, flavorful finish.
Timing Chart for the Recipe
| Stage | Time |
|---|---|
| Mix & Knead | 15 minutes |
| First Rise | 30 minutes |
| Shape & Second Rise | 20 minutes |
| Bake | 25 minutes |
Troubleshooting & Tips
Sticky dough got you stressed? No worries—just lightly flour your hands and work surface (not too much, though, or the dough will dry out). If your kitchen is cooler, give your dough extra time to rise in a warm spot like an oven with the light on. Little hacks like these make a big difference!
Pro Tip: Want that classic golden crust? Bake on the middle rack, and check it at the 20-minute mark. If it’s browning quickly, tent the top with foil for the last few minutes.
Ideas for Customization
Want to personalize your sourdough discard garlic pull apart bread? The options are endless! Here are a few fun twists:
- Add cheese: Shredded mozzarella or Parmesan between the layers? Yes, please!
- Swap the herbs: Rosemary, thyme, or even chives can totally take this bread in a new direction.
- Spice it up: Toss in smoked paprika or a pinch of red pepper flakes for a warm, smoky kick.
Pro Tip: Play around with toppings, like dusting the loaf with extra parsley or finishing with a sprinkle of flaky sea salt for a bakery-worthy touch.
Ingredient Substitutions
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or vegan butter |
| Fresh parsley | Rosemary, thyme, or dried parsley |
| All-purpose flour | Gluten-free flour blend (check the packaging for adjustments) |
🧠 Expert Insight: The Art of Sourdough Discard Garlic Pull Apart Bread
Utilizing sourdough discard in this Garlic Pull Apart Bread not only reduces waste but adds a subtle tang that balances the rich garlic and butter flavors. This technique enhances texture and complexity without sacrificing the bread’s soft, pull-apart quality—perfect for a flavorful, sustainable bake.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Behind the Recipe
Making Sourdough Discard Garlic Pull Apart Bread always reminds me of cozy Sunday afternoons in the kitchen. Using the discard felt like a little win against waste, and the smell of garlic bubbling through the crust never fails to get everyone gathered around the table, ready to dive in.
FAQs ( Sourdough Discard Garlic Pull Apart Bread )
How do I use sourdough discard in pull apart bread?
Using sourdough discard in your Sourdough Discard Garlic Pull Apart Bread adds a tangy flavor and reduces waste! Simply replace part of the flour and liquid in your recipe with the discard. It acts as a natural flavor booster and helps keep your bread wonderfully moist and tender. It’s a perfect way to get creative with your discard stash! 🥖
Can I make Sourdough Discard Garlic Pull Apart Bread ahead of time?
Absolutely! You can prepare the dough the night before and let it rise slowly in the fridge. This slow fermentation enhances flavor in your Sourdough Discard Garlic Pull Apart Bread. Just shape and bake it fresh when you’re ready to enjoy. It’s the perfect easy prep trick for busy home bakers! ⏰
How do I store leftover pull apart bread?
Store your Sourdough Discard Garlic Pull Apart Bread in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. For longer freshness, pop it in the freezer wrapped well—it freezes beautifully! When ready, just warm it up to bring back that freshly baked aroma and soft texture. Yum! ❄️
Can I use fresh garlic instead of garlic powder?
Yes! Fresh garlic will give your Sourdough Discard Garlic Pull Apart Bread a vibrant, bold flavor. Just be mindful to mince it finely and evenly distribute it in the layers to avoid overpowering one spot. Fresh garlic adds a lovely punch and that irresistible aroma we all love! 🧄
Is sourdough discard pull apart bread difficult for beginners?
Not at all! This Sourdough Discard Garlic Pull Apart Bread is beginner-friendly and a fun way to experiment with sourdough discard. With simple mixing, layering, and baking steps, you’ll get a delicious bakery-style bread without stressing out. Plus, it’s a great learning experience to level up your home baking game! 🎉
Wrapping Up Your Sourdough Discard Garlic Pull Apart Bread
You’ll love how this sourdough discard garlic pull apart bread comes together in about an hour—soft layers bursting with buttery garlic goodness that invite everyone to grab a piece (or two!). It’s beginner-friendly, comforting, and perfect for cozy kitchens filled with laughter and stories.
Feel free to add a sprinkle of cheese between layers or swap parsley for rosemary—little twists make this bread your own. Leftovers? Wrap them tight and refresh with a quick toast. A tip I picked up from a baker friend: flaky sea salt on top always takes it over the edge.
Give it a try and share your kitchen wins! Did your family have a pull-apart bread ritual? I’d love to hear your stories and see your photos. Pass this recipe along—it’s a keeper that brings everyone just a little closer at the table. Happy baking, friends!
PrintSourdough Discard Garlic Pull Apart Bread
This easy and flavorful sourdough discard garlic pull apart bread is perfect for a savory snack or side dish, combining tangy sourdough with rich garlic and herbs for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: Serves 6-8 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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 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
- 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
Instructions
- Warm the milk to 110℉ and combine with yeast and sugar, let it foam for 5 minutes.
- In a mixing bowl, combine flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder.
- Add the yeast mixture and melted butter to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 350℉.
- Punch down the dough and shape into rounds about the size of a tennis ball.
- Layer the dough balls in a greased loaf pan, brushing between layers with softened butter mixed with parsley, garlic powder, and kosher salt.
- Sprinkle flaky sea salt on top.
- Bake for 35-40 minutes until golden brown and fully cooked inside.
- Cool slightly before pulling apart and serving.
Notes
- For extra flavor, add minced garlic to the softened butter mixture
- Serve warm for best taste and texture
Nutrition
- Serving Size: 1 piece
- Calories: 250 kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
