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Cheesy Pull-Apart Garlic Bread
This cheesy pull-apart garlic bread is a family favorite that’s super easy to make and tastes amazing. It’s soft, warm, and filled with melted cheese and garlic butter in every bite. Whether you’re having it with dinner or just as a snack, it’s always a hit. Made with simple ingredients, this bread will quickly become a go-to recipe that everyone will love!
Ingredients needed for Cheesy Garlic Bread:
- Bread Flour
Bread flour gives the dough structure and elasticity, ensuring a soft and chewy texture. - Granulated Sugar
Sugar feeds the yeast, helping the dough rise and adding a subtle sweetness to balance the garlic and cheese. - Sea Salt
Salt enhances flavor and controls the fermentation process, ensuring the dough rises correctly. - Instant Dry Yeast
Instant yeast makes the dough rise quickly - Tangzhong (Flour and Milk Mixture)
A flour-milk mixture cooked to create a smooth paste that helps the bread stay soft and moist. - Whole Milk
Whole milk adds moisture and richness to the dough, creating a tender crumb and enhancing flavor. - Sour Cream
Sour cream adds a slight tanginess and richness to the dough, giving it a soft, light texture. - Egg
Egg binds the dough together, adds richness, and helps with browning during baking. - Unsalted Butter
Butter adds flavor and contributes to the dough’s soft texture, as well as creating a golden, crispy crust. - Garlic
Roasted garlic provides a sweet, rich flavor that infuses the bread with savory goodness. - Olive Oil
Olive oil helps roast the garlic - Flaky Sea Salt
Flaky sea salt gives a burst of flavor to the top of the bread and enhances the garlic butter’s richness. - Black Pepper
Black pepper adds a hint of spice to balance the richness of the garlic butter. - Mozzarella
Mozzarella provides gooey, melty cheese that creates the signature pull-apart texture. - Egg (for Egg Wash)
Egg wash adds a shiny, golden finish to the bread and helps the cheese stick to the top.
How to make Cheesy Pull-apart Garlic Bread:
- Make tangzhong: Mix bread flour and milk in a pot. Heat until thickened or reaches 150°F. Cool.
- In a stand mixer, combine bread flour, sugar, salt, yeast, tangzhong, milk, sour cream, egg, and softened butter. Knead for 10 minutes.
- Continue kneading for 10-20 more minutes until the dough is smooth.
- Pre-shape dough into a round, place in an oiled bowl, cover, and proof for 1 ½ to 2 hours.
- Roast garlic: Slice the top off a head of garlic, drizzle with olive oil, salt, and pepper, then bake at 350°F for 45-60 minutes.
- Squeeze roasted garlic into a bowl, mix with butter, parsley, pepper and salt. Set aside.
- Roll dough into a 14×14-inch square, spread with garlic butter, and sprinkle mozzarella.
- Cut dough into 12 pieces, arrange in a 9×5-inch loaf pan, and proof for 30-45 minutes.
- Brush with egg wash and sprinkle with extra mozzarella.
- Bake at 350°F for 35-40 minutes or until internal temperature reaches 200°F.
- Serve warm and enjoy!
Frequently Asked Questions:
What’s the best way to store cheesy garlic bread?
- Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to a month. Reheat before serving.
Can I make cheesy pull-apart garlic bread ahead of time?
- Yes! You can prepare the dough, shape it, and place it in the pan. Let it rise, then cover it and refrigerate overnight. The next day, simply bake it according to the recipe.
What type of cheese is best for pull-apart garlic bread?
- Mozzarella is the best cheese for pull-apart garlic bread because it melts beautifully, giving you that gooey, cheesy pull. You can also add parmesan for extra flavor.
Can I add other ingredients to my pull-apart garlic bread?
- Absolutely! You can add herbs like thyme or rosemary, or even mix in some cooked bacon bits for added flavor. The possibilities are endless for customizing this recipe!
Cheesy Pull-Apart Garlic Bread Recipe
Cheesy pull-apart garlic bread is the ultimate comfort food. It’s made with soft, homemade dough, stuffed with rich garlic butter and gooey cheese, then baked to golden perfection. Each pull reveals cheesy, garlicky goodness—perfect for sharing, dipping, or just enjoying all on your own!
Ingredients
Tangzhong
- 3 tbsp (30 g) Flour bread flour
- 1/2 cup (120 g) Whole Milk
Main Dough
- 4 1/2 cups (550 g) Flour bread flour
- 1 tbsp (20 g) sugar or honey
- 1 1/2 tsp (9 g) Salt
- 1 tbsp (9 g) Instant Dry Yeast
- All the Tangzhong from above
- 1/2 cup + 1 tbsp (135 g) Whole Milk lukewarm (100℉)
- 1/4 cup (60 g) Sour cream Full-Fat
- 2 large Eggs
- 4 tbsp (60 g) Softened Butter
Garlic Butter
- 1 head of Garlic
- 1/2 tbsp Oil
- pinch of salt
- 6 tbsp (85 g) Softened Butter unsalted
- 1 tbsp chopped parsley
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Toppings
- 1 1/2 cups (170 g) grated mozzarella or other meltable cheese
- plus a bit more for topping
- 1 large egg yolk for brushing top
Instructions
Tangzhong
- In a small pot, combine the bread flour and whole milk. Place over medium heat and stir continuously until the mixture thickens or reaches a temperature of 150°F (65°C).
- Once thickened, transfer to a clean bowl and cover with plastic wrap, ensuring it touches the surface of the mixture. Allow it to cool to room temperature before proceeding with the dough. (to quicken process, place in the fridge or freezer to cool)
Main Dough
- In the bowl of a stand mixer fitted with a dough hook, first add the yeast, warm milk along with the sugar. Let it sit for about 5 minutes until the mixture becomes frothy.
- Once the mixture is frothy, add in all the other ingredients listed from above (all tangzhong, sourcream, eggs, salt, softened butter, and flour)
- Knead the dough on medium speed for 15-20 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Place the dough into a clean, lightly oiled bowl, cover it, and let it rest in a warm environment. Allow it to proof for 1 ½ to 2 hours or until it has doubled in size.
- Meanwhile, prepare the garlic butter:
Garlic Butter
- Preheat your oven to 350°F (180°C). Slice the top off the bottom of a head of garlic, exposing the cloves. Drizzle with olive oil and a pinch of salt.
- Wrap the garlic head in aluminum foil or place it in a small oven-safe casserole dish with a lid. Roast for 45-55 minutes, or until the garlic cloves are soft and tender, like butter. Let the garlic cool to room temperature
- Once cooled, squeeze the garlic cloves into a bowl. Add softened unsalted butter, chopped parsley , black pepper and sea salt. Mash and mix with a fork until smooth and well combined. Set the garlic butter aside at room temperature.
Shape
- Once the dough has doubled in size, lightly flour your work surface and the top of the dough. Roll it out to a 14×14-inch square. Spread the garlic butter on top, then sprinkle with grated mozzarella.
- Use a pizza cutter to cut the dough into 12 pieces. Arrange the dough pieces in a 9×5-inch loaf pan (or a similar-sized bread pan). Cover the pan and let it proof for 30-45 minutes, or until the dough is nice and puffy.
Bake
- Preheat the oven to 350°F (180°C). Whisk an egg yolk to create the egg wash, then lightly brush it over the top of the bread. Sprinkle a little extra mozzarella on top if desired.
- Bake for 35-40 minutes, or until the internal temperature reaches 200°F (95°C). Serve warm and enjoy!
