Published: · Modified: by Jessica Vogl · This post may contain affiliate links · 122 Comments
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This Sourdough Discard Garlic Pull Apart Bread is delicious and fun to eat (and make!). Peel off a buttery, garlicky layer to enjoy on its own or as a side dish with a meal. It's a fun twist on classic garlic bread!
This Sourdough Discard Garlic Pull Apart Bread is delicious served with this Chicken Bolognese, or this Tomato and Roasted Red Pepper Soup.
If you're looking for other sourdough discard recipes, check out these Sourdough Discard Bread Sticks, Sourdough Discard Pretzel Buns, and this Sourdough Discard Pizza Dough.
Jump to:
- Why you'll love this recipe
- Ingredients
- How to make Sourdough Discard Garlic Pull Apart Bread
- Expert Baking Tips
- Can you add cheese to this recipe?
- What is sourdough discard?
- Equipment
- Storage
- Recipe FAQ
- Sourdough Discard Garlic Pull Apart Bread
Why you'll love this recipe
- The irregularity is part of the charm of this recipe, so you don't need to worry about diving the dough perfectly, or shaping them into perfect shapes!
- It also makes this a great recipe to make with young or inexperienced bread bakers - it's very forgiving!
- The garlic bread layers are buttery, garlicky, and delicious - and very fun to peel and eat!
- This recipe is best served warm, while the layers are still soft and fragrant!
- This bread is a great way to use up some of your sourdough discard while giving the loaf a bit of that sourdough flavor.
Ingredients
There are only a few key ingredients you'll need to make this recipe.
- Non-dairy milk: I like to use almond milk, but you could use any kind of unflavored non-dairy (or regular dairy) milk for this recipe.
- Instant yeast: Even though we're using sourdough discard, this recipe still needs yeast. Sourdough discard is not as active as sourdough starter, therefore it needs a leavening agent (in this case, yeast) to help it rise predictably.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1:1 ratio (when you feed your starter, it's with 1 part starter, 1 part water, 1 part flour). If your starter uses a different ratio, you will need to adjust some of the ingredients in this recipe.
- Egg: There is one egg in the batter of the dough.
- Garlic powder: Make sure you're using garlic powder and not garlic salt! This helps give that great garlicky taste.
- Fresh parsley or rosemary: You can use either fresh parsley or rosemary (or a combination of both!) for this recipe. I highly recommend using fresh rather than dried herbs.
- Flaky sea salt: Finishing the bread with flaky sea salt gives it a perfect flavor kick. I like to use Maldon Sea Salt.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use different herbs - You can use either parsley or rosemary for this recipe (or a combination of both!). If you like, you can also mix up the herbs and use something else - sage would be wonderful here!
- Add cheese - If you're interested, you can sprinkle ¼ cup of shredded parmesan cheese in between the dough layers as you're building the bread. Spread each piece with the butter mixture, then sprinkle with cheese and fold as directed.
- Use active sourdough starter - If you'd like to make this recipe with active sourdough starter instead of discard, you can. Omit the yeast, and you'll also need to adjust the rising times (I have not tried this with active starter, so do not have those rise times currently).
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Garlic Pull Apart Bread
There are just a few steps and the most involved part (but also the most fun part!) is the assembly.
Combine all ingredients except butter in the bowl of a stand mixer.
With the mixer on low, slowly pour in the melted butter until a shaggy dough forms.
Knead the dough on a work surface for 3-4 minutes until smooth. The dough should be soft, smooth and not sticky. If needed, add more flour or non-dairy milk (1 Tablespoon at a time) to reach your desired consistency.
Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise for 60-90 minutes until doubled in size.
In a small bowl, mix together the softened butter, chopped herbs and garlic powder. Make sure the butter is very soft to make for easier mixing.
Transfer the dough to a work surface and divide into 12 equal-sized pieces. This does not need to be exact and some of the irregularity is part of the charm of this recipe!
Press and flatten the dough with your hand (you can use a rolling pin if you prefer) until about 4-inches round. A slight oval-shape tends to work best here. Again, this doesn't need to be exact and the irregularity is part of this recipe!
Generously spread each flattened piece with the butter mixture.
Fold the buttered piece in half.
Place the piece fold-side-down in a greased 9x5-inch bread pan. Repeat with the remaining pieces until the bread pan is full.
Cover with plastic wrap and let rise 30-45 minutes until puffed. The dough should not be rising above the top of the bread pan. Brush with any remaining butter mixture and sprinkle with flaky sea salt.
Bake for 20-25 minutes until golden. Let cool slightly, then serve while still warm.
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be smooth and not sticky. If needed, add more flour or non-dairy milk (1 Tablespoon at a time) to reach your desired consistency.
- Shaping the dough does not have to be perfect. Part of the fun of this recipe is the irregularity of the garlic bread layers. Embrace it and shape the dough pieces by hand, let them be irregular shapes, and don't worry about them being the same size
- Be generous with the butter mixture on each piece of dough. If you have any butter mixture left over after all the pieces are in the bread pan, you will use it to brush the loaf after it bakes.
- Do not let the dough rise past the top of the bread pan. If it does, it will still be delicious, but you'll run the risk of the dough folding and falling over the edge of the pan as the bread bakes.
Can you add cheese to this recipe?
Yes! If you want to add cheese to this recipe, spread each piece of dough with the butter mixture, then sprinkle each piece with shredded parmesan. You'll need about ¼ cup shredded parmesan for the full loaf.
What is sourdough discard?
Sourdough discard is what is leftover after you feed your sourdough starter. You can either literally discard it (throw it away or compost it), or you can use the discard in sourdough discard recipes like this one.
Sourdough discard is not as active as active sourdough starter, so it does need a leavening agent (in this case, yeast) to rise predictably. Even though this recipe uses yeast, it is still a sourdough discard recipe and will have some of that sourdough flavor.
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter and how to use sourdough discard.
Equipment
I like to make this dough in a KitchenAid 5-Quart Stand Mixer, but that is optional. You can also mix the dough in a large bowl with a wooden spoon. You'll also need a large bowl for the dough to rise, a 9x5-inch loaf pan, and a silicone brush or spatula to spread the butter mixture on the dough.
Storage
Room Temperature Storage: This Sourdough Discard Garlic Pull Apart Bread is best eaten fresh, while it's still slightly warm. You can store the bread in a sealed plastic bag or airtight container for up to 3 days. If needed, reheat in the microwave for about 30 seconds to make the bread soft and warm again.
Freezer Storage: If you want to store this bread to enjoy later, let it cool fully, then transfer to an airtight, freezer-safe container or bag. Freeze for up to 3 months. Let the bread thaw in the refrigerator overnight, then you can reheat the bread in the microwave for about 60 seconds to make it warm and soft again.
Recipe FAQ
Can I make this recipe with active sourdough starter?
Yes. If you'd like to use active sourdough starter rather than discard, you can. Omit the yeast, and you'll also need to adjust the rise times.
Can I add cheese to this recipe?
Yes. You can sprinkle shredded parmesan cheese on each dough piece after you spread it with the butter mixture. You'll use about ¼ cup of shredded cheese for the full loaf.
Can I use dried herbs for this recipe?
I highly recommend using fresh herbs, but if you're in a pinch, dried herbs will work, too. Use 1 teaspoon of dried herbs in place of 1 Tablespoon of fresh herbs.
Sourdough Discard Garlic Pull Apart Bread
Jessica Vogl
A delicious recipe for Sourdough Discard Garlic Pull Apart Bread - a tasty and fun way to enjoy your garlic bread!
4.88 from 39 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Rise Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Appetizer, Side Dish
Cuisine American
Servings 6 servings
Ingredients
For the bread
- ¼ cup non-dairy or regular dairy milk warmed to 110℉
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 1 ¾ cups + 2 Tablespoons 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
- ½ teaspoon garlic powder
- 2 Tablespoons unsalted butter melted
For the topping
- 6 Tablespoons unsalted butter softened
- 1 teaspoon garlic powder
- 2 Tablespoons fresh parsley or rosemary chopped
- flaky sea salt for topping
Instructions
Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer*. Add the flour, sourdough discard, beaten egg, chopped herbs, salt and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.
While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs and garlic powder. Mix until combined and set aside. Grease a 9x5-inch loaf pan and set aside**.
After the rise, turn the dough onto a smooth work surface and divide into 12 roughly equal-sized pieces***. This doesn't have to be exact and the irregularity is part of the charm of this bread. Flatten each piece with the palm of your hand into a rough circle about 4-inches in diameter, then generously spread with the butter mixture. Fold the piece in half, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough, using nearly all of the butter mixture.
Cover the pan with plastic wrap and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.
Preheat the oven to 375℉.
Brush the loaf with the remaining butter mixture and sprinkle with flaky sea salt. Bake for 20-25 minutes until golden. Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully. Serve while warm.
Notes
*This recipe can be made without a stand mixer. To do so, mix the dough in a large mixing bowl with a wooden spoon, then knead by hand.
**If you are doubling or tripling this recipe, you will use 2 (for doubling) or 3 (for tripling) 9x5-inch baking pans.
***If you are doubling or tripling this recipe, divide the dough into either 2 (for doubling) or 3 (for tripling) equal-size portions. This will be the dough for each individual loaf. Then proceed with the directions as written, dividing the dough into 12 pieces for each loaf.
Keyword bread, garlic bread, pull apart, sourdough discard
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Reader Interactions
Comments
Amber Goudreau says
Can this be put in the refrigerator after the second rise? If so, does that change the cooking instructions?Reply
Jessica Vogl says
Depends how long you're talking! If you want to do the second rise in the fridge (over several hours), you could. Before baking, you'd want to bring the bread back to room temperature and make sure it looks risen, then bake as directed.
Reply
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