Cheesy Garlic Butter Pull Apart Bread

Cheesy Garlic Butter Pull Apart Bread turns a simple round sourdough loaf into a crowd‑pleasing, buttery masterpiece. Scored in a cross‑hatch pattern, the bread soaks up a garlic‑butter blend and melts with mozzarella and parmesan, delivering crispy edges and gooey centers perfect for any gathering.

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Ingredients

Butter Mixture

• 1/2 cup softened unsalted butter
• 8 peeled garlic cloves, minced
• 1 teaspoon flaky sea salt
• 2 tablespoons chopped fresh parsley

Bread & Cheese

• 1 whole round sourdough loaf (about 2 lbs), scored in a deep cross‑hatch grid
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C) and place a rack in the middle.
2. In a bowl, combine softened butter, minced garlic, flaky salt, and parsley until smooth.
3. Using a small knife, gently push the butter mixture into each cross‑hatch cut of the sourdough loaf, spreading evenly.
4. Stuff the mozzarella and parmesan into the deepest cuts, pressing lightly to fill each pocket.
5. Wrap the loaf loosely in foil, leaving the top exposed, and bake for 15 minutes.
6. Remove foil and bake an additional 5 minutes until the cheese on top bubbles and the crust turns golden brown.
7. Transfer to a cutting board, let rest 5 minutes, then pull apart the sections and serve warm.

Tips for Success

• Soften butter at room temperature for easy mixing; cold butter clumps and won’t spread.
• Minimize over‑mixing the garlic butter to keep the parsley bright and fresh.
• If the loaf is larger than 2 lbs, increase baking time by 3‑5 minutes to ensure melt-through.
• For extra crispness, brush the exposed top with a little extra butter before the final bake.
• Use a serrated knife to cut the loaf after resting to avoid crushing the cheesy pockets.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days; for longer storage, wrap tightly in foil and refrigerate for 3‑4 days. Reheat in a 350°F oven for 10 minutes or microwave 30 seconds to restore softness.

Notes

Room‑temperature butter ensures even distribution; a brief rest after baking keeps the cheese gooey for pulling apart.

FAQs