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
