Sourdough Pull Apart Garlic Bread

This Sourdough Pull Apart Garlic Bread is soft, fluffy, and layered with homemade garlic butter. Easy enough for beginners and irresistibly fun to pull apart at the dinner table!

Course Appetizer, Bread

Cuisine American, Italian

Prep Time 20

Cook Time 50

Total Time 20 50

Servings servings

Calories 242kcal

Author Ashley Petrie, RDN, LDN

Equipment

Standard 9"x5" aluminum loaf pan
Kitchen scale
Mixing bowls
Bench scraper
Straight-sided container (optional, for bulk fermentation)
Rimmed baking sheet

Ingredients

Dough

1 cup (240 grams) warm water 80-90℉
½ cup (100 grams) active sourdough starter or "fresh" discard less than 3 days old
2 tablespoons (28 grams) unsalted butter melted
3 ¼ cups (390 grams) bread flour
2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, measure in grams or use 1 ½ teaspoons

Garlic Butter

8 tablespoons (113 grams; 1 stick) unsalted butter softened
2 tablespoons extra virgin olive oil
2 cloves garlic grated or finely minced
½ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon Diamond Crystal Kosher Salt

Instructions

About 6–12 hours before mixing, feed your starter so it’s bubbly, active, and doubled in size. Skip this step if using fresh discard (less than 3 days old).
In a large bowl, whisk together warm water, sourdough starter, and melted butter. Add the bread flour and salt, kneading until no dry flour remains. Cover and rest for 20 minutes.
1 cup (240 grams) warm water, ½ cup (100 grams) active sourdough starter, 2 tablespoons (28 grams) unsalted butter, 3 ¼ cups (390 grams) bread flour, 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt
Lightly wet your hands. Lift one side of the dough, stretch it without tearing, and fold it across the top. Rotate the bowl 90° and repeat for all four sides. Rest 15 minutes. Repeat this stretch-and-fold set 3 more times (4 sets total), resting 15 minutes between each.
Cover the dough and let it rise until doubled, bubbly, and jiggly—about 4–12 hours, depending on kitchen temperature. For easier tracking, transfer to a straight-sided container and mark the starting point.
In a small bowl, combine softened butter, olive oil, grated garlic, parsley, oregano, garlic powder, and salt. Set aside.
8 tablespoons (113 grams; 1 stick) unsalted butter, 2 tablespoons extra virgin olive oil, 2 cloves garlic, ½ teaspoon dried parsley, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon Diamond Crystal Kosher Salt
Turn the dough onto a lightly floured surface and divide into 12 equal pieces (about 63 g each). Shape each piece into a ball by pinching the edges together like a dumpling, then roll seam side down on the counter to create surface tension.
Flatten each dough ball into a 4–5 inch circle. Spread about 1 tablespoon of garlic butter over the dough, leaving a small border around the edges. Fold in half and pinch edges to seal. Repeat for all 12 pieces.
Place the filled dough pieces in the loaf pan flat side down, layering one by one. Cover and proof for 1–3 hours or until noticeably puffy.
About 20 minutes before the dough is done proofing, preheat the oven to 375°F. Place the loaf pan on a rimmed baking sheet to catch any butter that might leak. Cover the loaf with foil and bake for 20 minutes, then remove the foil and bake another 30 minutes, or until golden brown.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack for 30–45 minutes before serving.

Notes

Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Thaw at room temp. Reheat in a 300°F oven for 10-15 minutes until soft.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.