Sourdough Discard Pull-Apart Garlic Bread
Turn your leftover sourdough discard into something wildly delicious! This Sourdough Discard Pull-Apart Garlic Bread is soft, cheesy, buttery, and loaded with bold garlic flavor. Every layer pulls apart effortlessly, making it perfect for sharing—or not!
If you’re tired of wasting sourdough discard, this recipe is your new best friend. It’s simple, quick, and transforms your extra starter into a drool-worthy appetizer or side dish.
🧀 What Is Sourdough Discard?
Sourdough discard is the portion of starter you remove during feeding to keep the culture active and balanced. Instead of throwing it away, you can mix it into breads, rolls, muffins, and this addictive pull-apart garlic loaf.
🧈 Ingredients You’ll Need
Dough
- 1 cup sourdough discard
- 3 cups all-purpose flour
- 1 cup warm water
- 2 tsp instant yeast
- 1 tsp salt
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Garlic Filling
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 cup shredded mozzarella cheese
🥣 How to Make Sourdough Discard Pull-Apart Garlic Bread
1. Make the Dough
- In a large mixing bowl, whisk together sourdough discard, warm water, and instant yeast. Rest for 5 minutes until bubbly and active.
- Add flour, sugar, and salt. Stir until a shaggy dough forms.
- Knead for 8–10 minutes (by hand or mixer) until the dough becomes smooth and elastic.
- Transfer to a greased bowl, cover, and let rise for 1 hour or until doubled.
2. Prepare the Garlic Butter
In a small bowl, mix the melted butter, minced garlic, and parsley. Set aside.
3. Assemble the Bread
- Once the dough has risen, punch it down and roll it into a rectangle about ½ inch thick.
- Brush on the garlic-parsley butter.
- Sprinkle mozzarella cheese evenly over the top.
- Cut the dough into small rectangles or squares.
- Grease a loaf pan or bundt pan. Stack or layer the dough pieces vertically inside the pan.
4. Second Rise
Cover the pan and let the dough rise again for 30 minutes until soft and puffy.
5. Bake
- Preheat your oven to 350°F (175°C).
- Bake for 30–35 minutes, until the top is golden and the loaf sounds hollow when tapped.
- Cool in the pan for 10 minutes, then transfer to a rack.
💡 Pro Tips
- The dough should feel soft—not sticky, not dry. Adjust with flour or water as needed.
- For stronger garlic flavor, use roasted garlic or garlic confit.
- Don’t skip the second rise—this gives the bread its soft, pillowy layers.
- Preheat your oven fully for the best bake and color.
❓ FAQs
Can I freeze the dough?
Yes! After the first rise, wrap tightly and freeze for up to 3 months.
What if I don’t have sourdough discard?
Use equal parts flour and water. Increase the yeast slightly to help with rise.
How long does the baked bread stay fresh?
Up to 3 days at room temperature in an airtight container.
Can I make this vegan?
Easily—use vegan butter and non-dairy cheese.
What other fillings can I add?
Pesto, sun-dried tomatoes, caramelized onions, herbs, or even a sweet cinnamon-sugar version.
Sourdough Discard Pull-Apart Garlic Stuffed Bread (Recipe Card Version)
Prep Time: 20 mins
Cook Time: 35 mins
Rise Time: 1 hr 30 mins
Total Time: 2 hrs 25 mins
Yield: 10 servings
Ingredients
- 1 cup sourdough discard
- 3 cups all-purpose flour
- 1 cup warm water
- 2 tsp instant yeast
- 1 tsp salt
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup parsley, chopped
- 1 cup mozzarella cheese, shredded
Instructions
Make the Dough
- Mix discard, warm water, and yeast. Let sit 5 minutes.
- Add flour, salt, and sugar. Mix until a dough forms.
- Knead 10 minutes until smooth.
- Let rise 1 hour.
Garlic Filling
Mix melted butter, garlic, and parsley.
Assemble
- Roll dough to a ½-inch-thick rectangle.
- Spread garlic butter and sprinkle cheese.
- Cut into pieces and stack in a greased pan.
Bake
- Rise 30 minutes.
- Bake at 350°F for 30–35 minutes.
- Cool 10 minutes before serving.
