Sourdough Discard Garlic Pull Apart Bread is a fun and tasty way to use up your extra sourdough starter that’s past its prime for baking but still packed with flavor. It’s soft, fluffy bread infused with plenty of garlic and herbs, all baked together in pull-apart bites that make it hard to stop snacking on. The sourdough discard adds a subtle tang that makes this bread extra special and full of character.
I love making this bread when I want something comforting and easy to share. Pulling apart each piece is a bit like a little celebration in itself, and the smell of garlic filling the kitchen always brings everyone in closer. Sometimes I brush on a bit more garlic butter right when it comes out of the oven, just because I can’t resist that extra flavor boost. It’s a simple trick that makes it even more irresistible.
This bread is perfect to serve alongside soups, salads, or even just on its own as a snack. I often keep a batch handy for last-minute get-togethers because it feels fancy but is really easy to make. Plus, it’s a great way to reduce waste by giving your sourdough discard a delicious second life. I’m pretty sure this bread will become a favorite in your kitchen, just like it did in mine!
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Key Ingredients & Substitutions
Sourdough Discard: This gives the bread a nice tang and moist texture. If you don’t have discard, you can use plain yogurt or buttermilk to add acidity and softness.
Garlic: Fresh garlic is best for that strong aroma and flavor. You can substitute roasted garlic for a milder taste or garlic powder in a pinch.
Butter & Olive Oil: Butter adds richness, while olive oil keeps the bread tender. Use all butter for extra flavor or all oil for a lighter texture.
Parsley: Fresh parsley adds a pop of color and fresh herb flavor. You can swap with chives, oregano, or basil according to your taste.
Parmesan Cheese (Optional): Adds a savory, salty note that complements garlic. If you want dairy-free, omit or use nutritional yeast for a cheesy flavor.
How Do You Get the Pull-Apart Layers Soft and Buttery?
The secret to tender, flavorful layers lies in how you apply the garlic butter and cut the dough:
- Roll out the dough evenly to a smooth rectangle for uniform thickness.
- Brush half the garlic butter before slicing; this infuses flavor directly into the dough.
- Cut thick slices but keep them together so they don’t separate before baking.
- Spread the rest of the garlic butter between each slice, gently pulling them apart just enough to add butter without breaking.
- Stack them vertically in the pan for that iconic pull-apart effect.
- Don’t skip the second rise—it lets the bread relax and puff up, preventing dense or tough bread.
Using melted butter instead of cold also helps it soak into the dough and stay soft while baking. The garlic butter on top also creates a golden, flavorful crust. These small steps add up to a soft, buttery, and tasty loaf you’ll want to tear into again and again.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and proofing your dough without spills.
- Dough scraper or bench knife – helps with kneading and cutting the dough cleanly.
- Rolling pin – makes rolling the dough out evenly easy and quick.
- Loaf pan – holds the sliced dough upright for the classic pull-apart shape.
- Sharp knife – essential for cutting thick, even slices without squishing the dough.
- Basting brush – perfect for spreading garlic butter smoothly between layers.
Flavor Variations & Add-Ins
- Add shredded mozzarella or cheddar between the slices for a melty cheesy pull-apart bread.
- Mix chopped rosemary or thyme into the garlic butter for a fragrant herb twist.
- Stir in finely chopped sun-dried tomatoes with the garlic butter for a tangy, sweet note.
- Swap garlic for caramelized onions if you want a milder, sweeter flavor profile.
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) sourdough discard (unfed starter)
- 2 ½ cups (320g) all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- ⅔ cup (160ml) warm water
- 3 tbsp olive oil or melted butter
For The Garlic Butter:
- ⅓ cup (80g) unsalted butter, melted
- 4-5 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Pinch of salt and pepper
- 1 tbsp grated Parmesan cheese (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time. You’ll also need about 1 to 1.5 hours for the first rise and an additional 30-45 minutes for the second rise, plus 30-35 minutes for baking. In total, plan for roughly 3 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix the flour, instant yeast, sugar, and salt. Add the sourdough discard, warm water, and olive oil or melted butter. Stir to bring everything together into a rough dough.
2. Knead the Dough:
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
3. Let Dough Rise:
Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place. Wait until it doubles in size, about 1 to 1.5 hours.
4. Make the Garlic Butter:
While the dough rises, mix melted butter, minced garlic, chopped parsley, salt, and pepper in a small bowl. Set aside to use later.
5. Shape and Slice the Dough:
Once risen, punch down the dough and roll it out on a floured surface into a rectangle roughly 9×12 inches. Brush half of the garlic butter over the dough evenly. Using a sharp knife, cut the dough into thick slices about 1 to 1.5 inches wide, keeping them together like a bunch.
6. Layer with Garlic Butter and Arrange:
Spread the remaining garlic butter between each slice, separating them gently. Stack the slices vertically in a greased loaf pan.
7. Second Rise:
Cover the loaf pan with a clean towel and allow the dough to rise again until puffy, about 30-45 minutes.
8. Bake the Bread:
Preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes until golden brown and cooked through. Cover loosely with foil if the top starts browning too fast.
9. Finish and Serve:
Take the bread out of the oven and let it cool slightly. Optionally sprinkle with extra fresh parsley and grated Parmesan cheese. Pull apart the slices and enjoy warm, perfect alongside soups, salads, or on its own as a delicious snack!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly and keeps your dough rising well.
Can I Substitute Fresh Garlic with Garlic Powder?
Absolutely! Use about 1 to 1½ teaspoons of garlic powder in place of fresh garlic for convenience. Keep in mind the flavor will be milder and less vibrant than fresh minced garlic.
How Should I Store Leftover Pull Apart Bread?
Store leftovers in an airtight container or zip-top bag at room temperature for up to 2 days. To keep longer, wrap tightly and freeze for up to 3 months. Reheat in the oven or toaster oven to refresh softness.
Can I Make the Dough Without Instant Yeast?
While the recipe includes yeast to help with rise, you can omit it if your sourdough discard is very active and bubbly. Just allow extra time for fermentation and proofing (several hours or overnight) to achieve a good rise.
