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 14x14-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 9x5-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!