Description
This Irresistible Sourdough Discard Pull-Apart Garlic Bread Delight is a flavorful, cheesy pull-apart bread made using sourdough discard, infused with garlic butter and fresh parsley, then topped with melted mozzarella and Parmesan for extra richness. Perfect as a savory snack or side, this bread is soft, aromatic, and easy to share.
Ingredients
Scale
Dough
- 1 cup sourdough discard (room temperature)
- 3 cups all-purpose flour
- 1 cup warm water (about 110°F)
- 2 teaspoons instant yeast
- 1 teaspoon salt
- ¼ cup sugar
Garlic Butter & Toppings
- ½ cup unsalted butter (melted)
- 4 cloves garlic (minced)
- ¼ cup fresh parsley (chopped)
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan (optional for extra flavor)
- pinch red pepper flakes (optional for spice)
Instructions
- Activate Yeast: In a large bowl, whisk together the sourdough discard, warm water, and instant yeast. Let it sit for about 5 minutes until it starts to bubble, signaling that the yeast is lively.
- Form Dough: Stir in the all-purpose flour, salt, and sugar until a shaggy dough forms.
- Knead Dough: Transfer the dough to a lightly floured surface. Knead for about 10 minutes until it’s smooth, elastic, and slightly tacky to the touch.
- First Rise: Place the dough in a clean bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare Garlic Butter: While the dough rises, mix melted butter, minced garlic, and chopped parsley in a small bowl to create a fragrant garlic butter.
- Roll Out Dough: After the dough has risen, punch it down and roll it out into a large rectangle, about ½ inch thick.
- Add Toppings: Generously brush the garlic butter all over the dough, reaching the edges, then sprinkle the shredded mozzarella evenly on top.
- Slice and Stack: Slice the dough into small squares or rectangles. Stack them vertically in a greased loaf or bundt pan.
- Second Rise: Cover the pan and let the dough rest for another 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30 to 35 minutes until it’s golden brown and sounds hollow when tapped.
- Cool: Let the bread cool for at least 10 minutes before removing it from the pan.
Notes
- Optional red pepper flakes add a nice subtle heat squared with the garlic butter.
- Substitute mozzarella with another melty cheese like fontina or provolone for variation.
- For a crispier crust, brush the top with additional melted butter right out of the oven.
- This bread is best enjoyed fresh but can be warmed up later and served with marinara sauce for dipping.
- Ensure the water temperature is not too hot to avoid killing the yeast.
