Sourdough Discard Garlic Pull Apart Bread is a fun and tasty way to use up leftover sourdough starter. It’s soft, fluffy bread loaded with garlic, butter, and herbs that you can pull apart piece by piece. The bread has a nice tang from the sourdough discard, which adds a little extra flavor without any extra effort.
I love making this bread when I have sourdough starter on hand that needs to be used up. It’s a great way to avoid waste and still enjoy fresh homemade bread. The garlic butter pulls right into every nook and cranny, and it fills the house with such a yummy smell while it’s baking. I usually slice it up fresh from the oven and serve it warm with a little extra butter on the side.
This bread works perfectly as a snack, alongside a soup, or just as a fun treat to share with friends and family. I find everyone always reaches for the pull-apart pieces first, and it’s a great conversation starter because it feels different from regular bread. Plus, it’s surprisingly simple to make, even if you don’t consider yourself a bread baker!
Key Ingredients & Substitutions
Sourdough discard: This adds a lovely tang and helps the bread rise. If you don’t have discard, you can use active starter or even plain yogurt as a substitute, but the flavor will be a bit different.
Flour: All-purpose flour works great for a soft crumb, but bread flour can be used if you want a chewier texture. Whole wheat can add nuttiness but use less or balance with all-purpose.
Garlic: Fresh minced garlic gives the best flavor here. If you prefer less intensity, roasted garlic or garlic powder mixed into the butter also tastes nice.
Herbs: I like fresh parsley for brightness, but dried herbs are a good option. You can also experiment with rosemary or thyme for a flavor twist.
Butter & Oil: Butter creates richness, and olive oil helps keep the dough soft. You can swap olive oil for any neutral oil or melted coconut oil if you want a dairy-free version.
How Can I Make Sure My Pull-Apart Bread Is Soft and Fluffy?
The key is handling the dough gently and letting it rise well. Follow these tips to get that perfect soft bread:
- Knead the dough until smooth and elastic, but don’t overwork it.
- Use warm but not hot water to activate your yeast and starter effectively.
- Give the dough time to rise until doubled; patience makes the bread lighter.
- After layering with garlic butter and cutting, arrange the pieces loosely so steam can circulate inside as it bakes.
- Proof the assembled bread before baking so it becomes nicely puffy and pulls apart easily.
- Bake at moderate heat (350°F/175°C) to avoid a burnt crust and dry crumb.
Following these tips will help your bread come out soft, full of flavor, and perfect for pulling apart piece by piece!
Equipment You’ll Need
- Large mixing bowl – roomy enough to mix and let the dough rise comfortably.
- Stand mixer with dough hook (optional) – saves kneading time and effort.
- Rolling pin – makes it easier to roll the dough evenly into a rectangle.
- Sharp knife or pizza cutter – to slice dough strips cleanly.
- Loaf pan or cast iron skillet – holds the pull-apart dough pieces while baking evenly.
- Basting brush – perfect for spreading garlic butter on the dough layers.
- Plastic wrap or damp kitchen towel – to cover dough while rising and proofing.
Flavor Variations & Add-Ins
- Cheese lovers: Add mozzarella or parmesan between layers for a gooey, cheesy pull-apart bread.
- Herb twist: Try rosemary or thyme instead of parsley for a fragrant variation.
- Spicy kick: Sprinkle red pepper flakes in the garlic butter for a gentle heat boost.
- Veggie boost: Add finely chopped sun-dried tomatoes or olives for extra flavor and texture.
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 2 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 1/2 cup warm water (adjust as needed)
- 2 tbsp olive oil (plus more for greasing)
For the Garlic Butter:
- 1/2 cup unsalted butter, melted
- 4-5 garlic cloves, finely minced
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- 1 tsp dried oregano (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
How Much Time Will You Need?
This recipe takes about 2 hours total. You’ll spend around 20 minutes preparing and kneading the dough, then let it rise for 1 to 1.5 hours. After assembling, a second proofing of 30-45 minutes is needed before baking. Baking itself takes 30-35 minutes. Most of the time is waiting, but the process is simple!
Step-by-Step Instructions:
1. Making the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, olive oil, instant yeast, salt, and flour. Stir until a rough dough forms. If it feels too sticky, add a tablespoon more flour; if too dry, add a teaspoon of water. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 6-7 minutes.
2. First Rise:
Lightly oil a clean bowl and place the dough inside. Cover it with a damp cloth or plastic wrap and leave it in a warm place for 1 to 1.5 hours, or until it doubles in size.
3. Preparing Garlic Butter:
While the dough rises, mix the melted butter with minced garlic, chopped parsley, oregano, salt, and pepper. Set this flavorful garlic butter aside for layering.
4. Assembling the Bread:
Once the dough has risen, gently punch it down. Roll it out on a floured surface into a rectangle approximately 12 by 16 inches. Spread the garlic butter evenly over the dough’s surface. Cut the dough into about 8 strips widthwise and stack these strips on top of each other carefully.
5. Shaping and Second Rise:
Cut the stacked strips into 4 or 5 squares to create pull-apart-sized pieces. Arrange these pieces vertically in a greased loaf pan or cast iron skillet—close together but without squeezing. Cover loosely and let it proof again for 30-45 minutes until puffy. Preheat your oven to 350°F (175°C) during this time.
6. Baking and Serving:
Bake the bread for 30-35 minutes, or until the top turns golden brown and a skewer inserted in the center comes out clean. Remove from the oven and if you like, brush with any remaining garlic butter. Allow to cool slightly before serving warm. Pull apart the pieces and enjoy the rich garlic and herb flavors combined with the subtle sourdough tang!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just thaw the frozen discard in the fridge overnight and bring it to room temperature before using. This helps reactivate the yeast for the best rise.
How Should I Store Leftover Pull Apart Bread?
Store leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To refresh, warm in the oven or microwave before serving.
Can I Make This Bread Without Yeast?
This recipe relies on instant yeast for a good rise in a shorter amount of time. You could try baking it without yeast, but the bread will be denser and less fluffy.
What If I Don’t Have Fresh Garlic?
Fresh garlic gives the best flavor, but you can substitute with 1 to 1.5 teaspoons garlic powder or roasted garlic for a milder taste. Add it to the melted butter and herbs as usual.
