If there’s one thing guaranteed to steal the spotlight at any table, it’s Cheesy Pull-Apart Garlic Bread. Imagine the scent of roasted garlic and bubbling mozzarella as you tear off a buttery, golden chunk — what could be better? This recipe walks you through soft, fluffy bread infused with creamy cheese and lush roasted garlic butter, all baked to perfection. Whether you’re looking to impress at a dinner party or simply elevate movie night, Cheesy Pull-Apart Garlic Bread checks every box for real comfort and shareable joy.
Ingredients You’ll Need
Ingredients You’ll Need
This Cheesy Pull-Apart Garlic Bread may look impressive, but the magic happens with a handful of simple, thoughtful ingredients. Each one brings crucial flavor, structure, or that irresistible melty moment — so don’t skip or swap!
- Cream cheese: Adds a silky, tender bite to the dough, making each pull extra satisfying.
- Bread flour: Gives the bread its chew and height for epic pull-apart moments.
- Whole milk: Brings rich flavor and encourages a plush crumb. Room temperature is best for activation.
- Granulated sugar: Feeds the yeast and provides a delicate sweetness.
- Sea salt: Balances the recipe’s flavors and highlights the cheese and garlic.
- Instant dry yeast: The key to lift and a beautifully risen loaf.
- Unsalted butter: Used both in the dough and the topping for melt-in-your-mouth richness.
- Egg: Binds everything together and helps the loaf develop a golden color.
- Head of garlic: Roasted to bring depth, sweetness, and that cozy aroma to your kitchen.
- Olive oil: A little helps roast the garlic to soft perfection.
- Black pepper: A subtle kick to cut through creamy cheese.
- Chopped parsley: Lifts the whole loaf with fresh, herbaceous notes and a pop of green.
- Grated mozzarella: Melts luxuriously, pulling and stretching in every bite.
- Egg wash (egg + water): A light coat for irresistible shine and crunch.
- Flaky sea salt: A final sprinkle to accentuate all the flavors.
How to Make Cheesy Pull-Apart Garlic Bread
Step 1: Make the Tangzhong
Start by mixing the bread flour and whole milk for your tangzhong in a small saucepan. Gently heat and stir over medium until a thick, smooth paste forms, reaching 150°F. This secret step keeps your Cheesy Pull-Apart Garlic Bread fluffy days after baking — it’s a magical, totally worthwhile shortcut to that soft crumb.
Step 2: Prepare and Knead the Main Dough
Once the tangzhong cools, combine it with bread flour, sugar, salt, yeast, cream cheese, egg, and more milk in your stand mixer. Let the dough hook do its thing for about 10 minutes, then add butter and knead until you see a glossy, elastic dough. The result? A dough that feels pillowy between your fingers, ready for its glorious rise.
Step 3: First Proof
Shape the dough into a loose round and give it a home in a lightly oiled bowl. Covered and left in a warm spot, it will double in size in 1.5 to 2 hours. This rest builds structure and flavor — don’t rush it! That patience is what gives Cheesy Pull-Apart Garlic Bread its signature texture.
Step 4: Make Roasted Garlic Butter
While your dough rises, slice the top off a head of garlic and drizzle with olive oil, a pinch of flaky salt, and black pepper. Roast, wrapped in foil, until your entire kitchen smells like heaven (about 45-60 minutes). When cool, squeeze out those sweet, golden cloves and mash with softened butter and chopped parsley for a spread that’s dangerously good on everything.
Step 5: Shape and Fill the Dough
With the dough doubled, gently roll it out into a 12×12-inch square. Smear on that roasted garlic butter, then scatter on plenty of mozzarella. Slice into 12 pieces (a pizza cutter works wonders here), ready to be layered snugly into your loaf pan for the ultimate pull-apart effect.
Step 6: Second Proof
Cover the filled pan and let it rise again for 30–45 minutes. The dough should be puffy, almost kissing the edges of the pan — perfect for achieving a cloud-like crumb with every cheesy, garlicky pull.
Step 7: Bake to Golden Perfection
Preheat your oven and whisk an egg with a splash of water. Brush the loaf with the egg wash, shower with a final sprinkle of mozzarella, and bake until deeply golden on top, molten within, and registering 200°F inside. Serve warm to unleash the melted cheese and soft bread magic that is Cheesy Pull-Apart Garlic Bread.
How to Serve Cheesy Pull-Apart Garlic Bread
Garnishes
An extra scattering of chopped parsley, a whisper of flaky sea salt, or a dusting of freshly cracked black pepper breathe fresh color and punch into each piece. For a luxe touch, drizzle with a little truffle oil or honey for sweet-savory contrast.
Side Dishes
Pair Cheesy Pull-Apart Garlic Bread with soups like creamy tomato or minestrone, nestle it alongside hearty salads, or make it the star beside your favorite pasta dish. Its gooey, garlicky goodness is equally at home with roast chicken, grilled veggies, or as a crowd-pleasing appetizer all on its own.
Creative Ways to Present
Transform the loaf into handles-on party fare by baking it in a round springform pan, or provide small ramekins of warm marinara, ranch, or herby olive oil for dipping. Tear into wedges and serve in a bread basket lined with a colorful napkin — it’ll feel like a special event even on a weeknight.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers, wrap the cooled Cheesy Pull-Apart Garlic Bread tightly in foil or store in an airtight container at room temperature for a day, or in the fridge for up to three days. The tangzhong method keeps it tender longer than most homemade breads, but fresher really is better.
Freezing
To freeze, let the bread cool completely, then wrap it securely in plastic wrap and foil. For easy snacking, slice and freeze pieces individually. Cheesy Pull-Apart Garlic Bread can be frozen for up to two months — just thaw overnight in the fridge before reheating.
Reheating
To restore the oozy cheese and pillowy texture, rewarm the bread in a 350°F oven, wrapped loosely in foil, for about 10 minutes. For a crisper top, remove the foil in the last few minutes. You can also microwave individual portions for 20-30 seconds, but the oven delivers the best just-baked taste.
FAQs
Can I make Cheesy Pull-Apart Garlic Bread without a stand mixer?
Absolutely! You can knead the dough by hand — it just takes a little more elbow grease, about 15 to 20 minutes. The dough will go from sticky to smooth, so stick with it for that irresistible texture.
What other cheeses work well in this recipe?
Try Monterey Jack, fontina, provolone, or gouda for different flavor twists. Just make sure your cheese is a good melter to maximize those delicious cheese pulls in every piece of Cheesy Pull-Apart Garlic Bread.
How do I know when my bread is fully baked?
The bread should reach an internal temperature of 200°F and look deeply golden with bubbling cheese on top. If you’re unsure, an instant-read thermometer inserted into the center is your secret weapon for perfectly baked Cheesy Pull-Apart Garlic Bread.
Can I prepare the dough ahead of time?
Yes! After the first rise, the dough can be covered and refrigerated overnight. Let it come to room temperature before shaping and proceeding with the filling. This actually deepens the flavor, making your Cheesy Pull-Apart Garlic Bread even better.
Is there a way to make it spicier?
Certainly! Add a pinch of red pepper flakes to the garlic butter, or layer in sliced pickled jalapeños with the cheese for a fiery version of Cheesy Pull-Apart Garlic Bread that’s impossible to put down.
Final Thoughts
Cheesy Pull-Apart Garlic Bread isn’t just a recipe — it’s a guarantee of smiles and second helpings. Whether you bake it for a special gathering or a regular Thursday, you’re sharing more than bread: you’re serving up pure, delicious comfort. Don’t wait to give it a try; it might just become your new favorite way to bring people together.
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Cheesy Pull-Apart Garlic Bread Recipe
- Total Time: 3 hours 10 minutes
- Yield: 1 loaf (about 12 servings)
- Diet: Vegetarian
Description
This Cheesy Pull-Apart Garlic Bread is homemade, ultra-soft, and irresistibly fluffy thanks to the Asian-style tangzhong method in the dough. Layered with savory roasted garlic butter and packed with gooey mozzarella, each bite peels away in cheesy, garlicky perfection—perfect for sharing at gatherings, as an appetizer, or as a decadent side dish.
Ingredients
Tangzhong
- 20 g bread flour
- 80 g whole milk
Main Dough
- 300 g bread flour
- 15 g granulated sugar
- 6 g sea salt
- 6 g instant dry yeast
- All of the tangzhong (prepared above)
- 90 g whole milk (room temperature, ~77°F/25°C)
- 40 g full-fat cream cheese
- 50 g egg (1 medium egg)
- 20 g unsalted butter (softened at room temperature)
Roasted Garlic Butter
- 1 head of garlic
- 1/2 tbsp olive oil
- 1 pinch flaky sea salt
- 1 pinch black pepper
- 70 g unsalted butter (softened)
- 1 1/2 tbsp chopped parsley
- 1 pinch flaky sea salt
Toppings
- 100 g grated mozzarella or other meltable cheese
- A little extra mozzarella (for topping)
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- Prepare the Tangzhong: In a small pot, mix 20 g bread flour and 80 g whole milk. Heat over medium, stirring constantly, until thickened and the temperature reaches 150°F/65°C. Transfer to a clean bowl, cover with plastic wrap directly touching the surface, and cool to room temperature.
- Make the Main Dough: In the bowl of a stand mixer fitted with a dough hook, combine 300 g bread flour, 15 g sugar, 6 g sea salt, 6 g instant yeast, the cooled tangzhong, 90 g milk, 40 g cream cheese, and 50 g egg (about 1 medium egg). Knead for 10 minutes, then add 20 g softened unsalted butter and continue kneading for 10–20 more minutes until smooth and elastic.
- First Proof: Shape the dough into a rough round, place it in a clean, lightly oiled bowl, cover, and let rise in a warm spot (ideally 78°F/26°C) for 1½–2 hours until doubled in size.
- Roast the Garlic: Preheat oven to 350°F/180°C. Slice off the top of a garlic head to expose the cloves, drizzle with ½ tbsp olive oil, a pinch of salt, and black pepper. Wrap in foil or use a lidded dish, and bake for 45–60 minutes, until completely soft. Cool to room temperature.
- Make Garlic Butter: Squeeze roasted garlic cloves out of the skin into a bowl. Add 70 g unsalted butter, 1½ tbsp parsley, and a pinch of salt. Mash with a fork until smooth and well combined. Set aside at room temp.
- Shape the Dough: Once doubled, turn the dough out onto a lightly floured surface. Roll into a 12×12-inch square. Spread the garlic butter evenly over the top, then sprinkle with 100 g shredded mozzarella. Cut the dough into 12 pieces using a pizza cutter.
- Assemble and Second Proof: Arrange the pieces in a 7×3.4-inch bread pan (or similar loaf tin), cut sides up. Cover and let proof for 30–45 minutes until the dough puffs up.
- Prepare to Bake: Preheat oven to 350°F/180°C. In a small bowl, whisk together 1 egg with 1 tbsp water for the egg wash. Gently brush the top of the bread with the egg wash and add a little extra mozzarella over the top.
- Bake: Bake for 35–40 minutes, or until the loaf is deeply golden and measures 200°F/95°C inside. If the top is browning too quickly, tent loosely with foil towards the end of baking.
- Serve: Let the bread cool slightly in the pan, then serve warm and enjoy the cheesy, garlicky pull-apart layers!
Notes
- For best texture, use bread flour rather than all-purpose flour.
- Allow the tangzhong to cool fully before adding to the dough to prevent killing the yeast.
- The bread is best enjoyed warm, but can be reheated in the oven for a few minutes if made ahead.
- Try other cheeses like cheddar or Gruyère for a different flavor profile.
- The dough can be prepped the night before and refrigerated after the first proof. Let it come to room temp before proceeding.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Fusion (Western/Asian Lean-Inspired Bread)
Nutrition
- Serving Size: 1 piece (1/12 of loaf)
- Calories: 235
- Sugar: 2 g
- Sodium: 305 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 38 mg
