Name: Sourdough Discard Garlic Pull Apart Bread Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: ¼ cup non-dairy or regular dairy milk (warmed to 110℉); 1 ½ teaspoons instant yeast; 2 teaspoons granulated sugar; 2 cups + 1 Tablespoon all-purpose flour; 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature); 1 egg (lightly beaten); 1 Tablespoon fresh parsley or rosemary (chopped); 1 teaspoon kosher salt; 1 teaspoon garlic powder; 2 Tablespoons unsalted butter (melted); 7 Tablespoons unsalted butter (softened); 1 Tablespoon fresh parsley or rosemary (chopped); 1 Tablespoon garlic powder; ½ teaspoon kosher salt; Flaky sea salt (for topping)

Jump to Recipe· 4.3 from 28 reviews

There is something truly magical about homemade bread, and this Sourdough Discard Garlic Pull Apart Bread Recipe is a shining example of comfort food at its finest. Using sourdough discard not only reduces waste but infuses the dough with a wonderful tangy depth, while the garlic and fresh herbs elevate every pull-apart piece into a flavorful delight. Soft, buttery, and perfect for sharing, this bread is destined to become a household favorite whether you’re enjoying it at breakfast, alongside dinner, or as a snack any time of day.

Ingredients You’ll Need

A thin round piece of dough is laid flat on a white marbled surface, topped with one spread layer of cream mixed with small green herb pieces, applied unevenly with textured swirls. A light blue spatula is partially visible at the bottom left, spreading the creamy herb mixture onto the dough. Photo taken with an iphone --ar 4:5 --v 7

This Sourdough Discard Garlic Pull Apart Bread Recipe calls for simple, essential ingredients that work harmoniously to create a bread with fantastic texture and unbeatable flavor. Each component adds something special, from the tang of the sourdough discard to the richness of butter and the fragrant hit of garlic and herbs.

Non-dairy or regular dairy milk (¼ cup, warmed to 110℉): Feeds the yeast and helps form a tender crumb.
Instant yeast (1 ½ teaspoons): Boosts the rise quickly while complementing the sourdough discard.
Granulated sugar (2 teaspoons): Activates the yeast and adds a touch of sweetness to balance flavors.
All-purpose flour (2 cups + 1 Tablespoon): The backbone of the dough, giving structure and delicious chewiness.
Sourdough discard (200 grams, about ¾ cup, unfed, room temperature): Adds tang and depth with no waste.
Egg (1, lightly beaten): Enriches the dough for a soft texture and beautiful color.
Fresh parsley or rosemary (1 Tablespoon, chopped): Infuses aromatic herbal notes.
Kosher salt (1 teaspoon): Enhances all the flavors naturally.
Garlic powder (1 teaspoon): Brings savory pungency that makes this bread irresistible.
Unsalted butter (2 Tablespoons melted + 7 Tablespoons softened): Adds richness and keeps the bread delightfully moist.
Additional fresh parsley or rosemary (1 Tablespoon, chopped): For the butter topping to amplify fresh herb flavor.
Garlic powder (1 Tablespoon): Combined in the butter topping for that unmistakable garlic punch.
Kosher salt (½ teaspoon): For seasoning the butter topping.
Flaky sea salt (for topping): Adds a final salty crunch when sprinkled after baking.

How to Make Sourdough Discard Garlic Pull Apart Bread Recipe

Step 1: Activate the Yeast and Mix the Dough

Start by warming your milk to around 110℉, just cozy enough to awaken the yeast without risking any burn. Combine the warmed milk with the instant yeast and sugar in your mixer bowl fitted with a dough hook, giving it a few minutes to get foamy and lively. Then add in the flour, sourdough discard, beaten egg, fresh herbs, salt, and garlic powder. Begin mixing on low and slowly pour in 2 tablespoons of melted butter. Once combined, crank the speed to medium and mix until you see a shaggy dough taking shape—that’s when we know the magic is starting.

Step 2: Knead the Dough Until Smooth

Transfer your shaggy dough onto a clean surface. Give it a good 3 to 4 minutes of kneading by hand, just enough to bring it together into a smooth, slightly tacky (not sticky!) dough. If it feels too sticky, gently sprinkle a little more flour; if it’s too dry, a dash of milk can bring it back to life. This step is key to that perfect pull-apart texture.

Step 3: First Rise

Grease a large bowl and pop your dough in, covering it tightly with plastic wrap. Now comes the patient part—let the dough rise for 60 to 90 minutes, or until it has visibly doubled in size. This rest period allows the dough to develop flavor and a light, airy structure.

Step 4: Prepare the Garlic Herb Butter Topping

While your dough rests, mix together softened butter with the chopped herbs, garlic powder, and half a teaspoon of salt. This luscious butter mixture will be the star topping and filling of your bread, so don’t rush it. Reserve one tablespoon to brush over the baked loaf for a fabulous finishing touch.

Step 5: Shape the Dough Pieces

Once risen, turn the dough onto your work surface and divide it evenly into 12 pieces—using a kitchen scale here ensures each piece is just right at about 55 grams. Flatten each piece into a rough 4-inch circle, spread with 1 to 2 teaspoons of the butter mixture, then fold the dough in half. Place each folded piece in a greased 9×5-inch loaf pan with the fold side down, layering them snugly but not cramped.

Step 6: Final Rise

Cover the loaf with plastic wrap or a clean towel and let it rise again for 30 to 45 minutes. The dough should puff up nicely but not go over the edges of the pan, getting ready to bake into a gorgeous pull-apart loaf.

Step 7: Bake to Golden Perfection

Preheat your oven to 350℉ and pop the loaf in. Bake for 30 minutes, then tent the top with foil to prevent over-browning and bake an additional 5 to 10 minutes. The final internal temperature should hit about 200℉ for perfectly baked bread. Don’t forget to brush the loaf with the reserved herb butter right out of the oven and finish with flaky sea salt for that irresistible crunch.

How to Serve Sourdough Discard Garlic Pull Apart Bread Recipe

The image shows a loaf of pull-apart bread with many thick layers standing vertically. Each layer has a light golden-brown crust on top with soft, pale yellow dough inside. The bread is sprinkled with small green parsley pieces and white bits of cheese or garlic on the top and between the layers. The bread rests on crumpled white parchment paper placed on a reddish surface with a white marbled texture background. There is a small white dish with coarse salt near the bread and some chopped parsley sprinkled around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it simple and fresh—sprinkle extra chopped parsley or rosemary on top right before serving. A light drizzle of extra virgin olive oil or a few cracks of fresh black pepper can elevate this bread without overshadowing the garlic and herb flavors.

Side Dishes

This bread is a perfect partner to warm soups, like tomato basil or creamy potato leek, and pairs beautifully with hearty stews or roasted vegetables. It also shines alongside a cheese board for casual gatherings or makes a standout base for bruschetta toppings.

Creative Ways to Present

Try placing the pull-apart bread on a wooden board with small bowls of flavored olive oils or herb-infused butters for dipping. For a festive touch, tuck sprigs of fresh herbs in between the layers before baking. Or slice and toast pieces the next day for a garlic bread twist that’s perfect alongside pasta dishes.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh pull-apart bread, store any leftovers wrapped tightly in plastic or in an airtight container at room temperature for up to two days. Keeping it sealed helps retain moisture so the bread stays soft and pleasingly tender.

Freezing

If you want to save some for later, this bread freezes beautifully. Wrap the fully cooled loaf tightly in plastic wrap, then aluminum foil, and place in the freezer for up to three months. Thaw overnight in the fridge or at room temperature before reheating.

Reheating

To revive your frozen or leftover bread, warm it in a 350℉ oven for about 10 minutes, loosely wrapped in foil to keep the moisture in. Brushing with a little butter again before reheating freshens up the garlic flavor perfectly and brings back that soft, pull-apart charm.

FAQs

Can I use fed sourdough starter instead of discard?

Fed starter tends to be more active and hydrated, which could alter the dough’s texture and rise. The recipe works best with unfed sourdough discard for a balanced tang and perfect consistency.

What if I don’t have fresh herbs? Can I use dried?

Yes, dried herbs work as well! Use about half the amount of dried herbs compared to fresh since they are more concentrated. The bread will still be aromatic and flavorful.

Can I make this bread dairy-free?

Absolutely. Just swap the milk for any plant-based alternative and use a dairy-free butter substitute. The bread will still be deliciously soft and packed with garlic goodness.

How long does it take to prepare and bake?

This Sourdough Discard Garlic Pull Apart Bread Recipe takes about 3 hours and 20 minutes total, including rising and baking time, but the hands-on time is quite manageable and wonderfully rewarding.

Is the bread best eaten fresh?

Yes, this bread is at its absolute best warm and freshly baked. However, it stores well and reheats beautifully, so you can enjoy it even a day or two after baking without losing that delightful pull-apart texture.

Final Thoughts

If you’re looking to turn your sourdough discard into something spectacular, this Sourdough Discard Garlic Pull Apart Bread Recipe is the perfect way to do it. It’s hands-on without being complicated, and the results are truly drool-worthy. I can’t wait for you to try it—there’s nothing quite like tearing apart warm, buttery, garlicky bread straight from the oven to brighten your day or impress your loved ones.