This fun and fluffy pull-apart bread is made using sourdough discard, which keeps it tasty and helps reduce waste. Each piece is packed with garlicky goodness!
Honestly, watching everyone pull apart their own piece is just hilarious! 😄 It’s like a mini bread party for your hands! Perfect for sharing during family dinners or game nights.
I love how easy this bread is to make. Just mix the ingredients, form little balls, and let them bake. It’s super simple and a real crowd-pleaser that you’ll enjoy making again and again!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! It adds flavor and texture while preventing waste. If you don’t have sourdough discard, you can use plain yogurt or buttermilk as a substitute to achieve a similar tanginess.
Garlic: Fresh garlic is ideal for maximum flavor. However, if you’re out or prefer less hassle, garlic powder can be a quick alternative; about 1 tsp should do the trick!
Butter: Unsalted butter gives better control over salt levels. If you’re dairy-free, you can substitute with a plant-based butter or olive oil for a lighter option.
Parsley: Fresh parsley adds color and a fresh taste. If you don’t have it, dried parsley works fine, although fresh is more vibrant. Other herbs like basil or oregano could be fun to experiment with too!
How Do You Knead the Dough Properly?
Kneading is vital for developing gluten, which gives your bread its structure. Here’s how to do it right:
- Turn the dough onto a lightly floured surface.
- Push the dough away from you with the heel of your palm.
- Fold it back over itself and give it a quarter turn.
- Repeat this process for about 8-10 minutes, or until the dough is smooth and elastic.
- If using a stand mixer, knead with a dough hook for about 5-7 minutes.
Don’t rush it! Kneading fully strengthens the dough, giving you that nice pull-apart texture in the finished bread.
How to Make Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 cup warm water (about 110°F/43°C)
- 2 tbsp olive oil (plus more for greasing)
For the Garlic Herb Butter:
- 4-5 cloves garlic, finely minced
- 1/4 cup unsalted butter, melted
- 2 tbsp fresh parsley, finely chopped (or 2 tsp dried parsley)
- 1/4 tsp salt (for garlic butter topping)
- Optional: 1 tbsp grated Parmesan cheese
How Much Time Will You Need?
The total time for this recipe is about 2 hours, including 1-1.5 hours for the first rise and an additional 30 to 45 minutes for the second proof. The actual hands-on work is only around 30 minutes, leaving you with plenty of time to prepare other delicious snacks or enjoy some downtime!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, mix together the sourdough discard, warm water, olive oil, and sugar until combined. This will give you a nice wet mixture to start with.
2. Combine the Dry Ingredients:
Add the flour, instant yeast, and salt into the bowl. Stir until a rough dough forms. It might look a bit shaggy, but that’s okay!
3. Kneading:
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook for about 5-7 minutes.
4. Let It Rise:
Place the kneaded dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until it doubles in size, which usually takes about 1-1.5 hours.
5. Prepare the Garlic Herb Butter:
While your dough is rising, mix the melted butter, minced garlic, chopped parsley, and extra salt in a small bowl (add Parmesan if using). Set this aside for later.
6. Shape the Dough:
Once the dough has risen, gently punch it down to release the air, then turn it onto a floured surface. Roll it out into a rectangle about 9×12 inches.
7. Cut into Squares:
Using a sharp knife or pizza cutter, cut the dough into equal squares, roughly 2 inches each.
8. Assemble in the Pan:
Arrange the dough squares upright in a greased loaf pan. They should be slightly overlapping and snug together.
9. Add Garlic Butter:
Generously brush or spoon the garlic herb butter over the dough pieces, both in between and on top, to ensure they are well coated with flavor.
10. Second Proof:
Cover the loaf loosely and let it proof for another 30-45 minutes until puffy.
11. Preheat and Bake:
Preheat your oven to 375°F (190°C). Bake the loaf for about 30-35 minutes, or until it’s golden brown and sounds hollow when tapped.
12. Final Touches:
Upon removing from the oven, brush the top with any remaining garlic butter, and let it cool slightly before serving.
13. Enjoy!
Pull apart each soft, garlicky piece and enjoy warm! This bread is perfect for sharing and is bursting with the delightful flavors of garlic and herbs, enhanced by the richness of the sourdough.
Can I Use Active Sourdough Starter Instead of Discard?
Yes! If you have an active sourdough starter, you can use it in place of the discard. Just make sure to adjust the ratio slightly by reducing the warm water by about 1/4 cup since the starter will add extra hydration.
What If My Dough Doesn’t Rise?
If the dough isn’t rising, it might be due to inactive yeast or the room temperature being too cool. Ensure your yeast is fresh, and try placing the dough in a warmer spot, like near an oven or in a sunny area.
Can I Store Leftovers?
Absolutely! Store any leftover pull-apart bread in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze it; wrap tightly in plastic wrap and then foil. Thaw at room temperature when ready to enjoy!
Can I Add Other Ingredients to the Dough?
Definitely! Feel free to mix in grated cheese, herbs like rosemary or thyme, or even diced sun-dried tomatoes for added flavor. Just be cautious not to overload the dough, as this may affect the texture!
