Description

This Sourdough Discard Garlic Pull Apart Bread is a flavorful and soft loaf perfect for sharing. Made using sourdough discard combined with instant yeast for a quick rise, this bread is enriched with garlic, herbs, and layers of buttery goodness. Soft dough pieces are brushed with a herb and garlic butter, folded, and baked to golden perfection. Ideal as a savory snack or side, it offers a comforting, aromatic pull-apart experience that showcases the tangy depth of sourdough and the richness of garlic butter.

Ingredients

Dough 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)

Butter Herb Topping

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)

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Instructions

Mixing the dough: Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. On low speed, slowly add 2 tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
Kneading the dough: Transfer dough to a smooth work surface and knead by hand for about 3-4 minutes until the dough is smooth and slightly tacky but not sticky. Adjust consistency by adding extra flour or milk a tablespoon at a time if necessary.
First rise: Place dough in a greased large bowl, cover with plastic wrap, and let it rise for 60-90 minutes until doubled in size.
Prepare the butter topping: In a small bowl, mix softened butter, chopped herbs, garlic powder, and ½ teaspoon kosher salt until combined. Reserve 1 tablespoon of this mixture for brushing after baking. Grease a 9×5-inch loaf pan and set aside.
Shaping the dough pieces: Turn risen dough onto a work surface and divide into 12 equal pieces (~55 grams each). Flatten each piece into a rough 4-inch diameter circle. Spread 1-2 teaspoons of butter mixture on each, fold in half like a taco, and place fold-side down in the prepared loaf pan. Repeat with all pieces, using all but 1 tablespoon of the butter mixture.
Second rise: Cover the pan with plastic wrap or a kitchen towel and let the dough rise for 30-45 minutes until puffed but not above the pan edges.
Preheat oven: Preheat oven to 350℉ (175℃).
Baking: Bake the bread for 30 minutes, then cover with aluminum foil and bake for another 5-10 minutes until the loaf is golden brown and reaches an internal temperature of about 200℉ (93℃).
Finishing touches: While still warm, brush the remaining tablespoon of herb butter on the loaf and sprinkle with flaky sea salt. Let the bread cool in the pan for 10 minutes before serving.

Notes

Use a kitchen scale for evenly sized dough pieces to ensure uniform baking.
If dough feels too sticky, add flour a tablespoon at a time during kneading; if too dry, add small amounts of milk.
Substitute fresh herbs with dried if fresh is unavailable, but reduce quantity by one-third as dried is more concentrated.
The sourdough discard used is unfed and at room temperature, which adds flavor but requires yeast to help the rise.
Store leftovers in an airtight container at room temperature for up to 2 days; reheat gently before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American