Garlic Herb Mozzarella Pull-Apart Bread with Sourdough Discard Recipe

Introduction

Sourdough Discard Pull is a delicious way to use leftover sourdough starter, transforming it into a buttery, garlicky, cheesy bread that pulls apart in layers. This crowd-pleasing treat is perfect as a snack or alongside your favorite meal.

Ingredients

• 1 cup sourdough discard
• 3 cups all-purpose flour
• 1 cup warm water
• 2 teaspoons instant yeast
• 1 teaspoon salt
• ¼ cup sugar
• ½ cup unsalted butter, melted
• 4 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 1 cup shredded mozzarella cheese
• Optional: 2 tablespoons grated Parmesan cheese
• Optional: pinch of red pepper flakes

Instructions

1. Step 1: In a large bowl, whisk together the sourdough discard, warm water, and instant yeast. Let it sit for about five minutes until it starts to bubble slightly, indicating the yeast is active.
2. Step 2: Add the flour, salt, and sugar to the bowl. Stir until a shaggy dough forms, then transfer it to a lightly floured surface and knead for about ten minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
3. Step 3: Place the dough in a clean bowl, cover it, and let it rise in a warm spot for about one hour or until it doubles in size.
4. Step 4: While the dough rises, combine the melted butter, minced garlic, and chopped parsley in a small bowl to make the garlic butter.
5. Step 5: Once the dough has risen, punch it down gently to release trapped air. Roll it out into a large rectangle about ½-inch thick.
6. Step 6: Brush the garlic butter generously over the entire surface, making sure to cover the edges. Sprinkle mozzarella cheese evenly over the top, adding Parmesan and red pepper flakes if using.
7. Step 7: Cut the dough into small squares or rectangles. Stack the pieces vertically, one on top of the other, and place them carefully into a greased loaf pan or bundt pan.
8. Step 8: Cover the pan and let the dough rest for another 30 minutes to rise a second time.
9. Step 9: Preheat your oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until golden brown and puffed. The top should sound hollow when tapped.
10. Step 10: Let the bread cool for at least ten minutes before removing from the pan. Slice or pull apart to enjoy the layers of garlic, butter, and cheese.

Tips & Variations

• Use freshly minced garlic for a more vibrant aroma and richer flavor compared to pre-minced varieties.
• Make sure your sourdough discard is at room temperature before mixing to help activate the yeast better.
• Add red pepper flakes for a subtle spicy kick if desired.
• For extra flavor, sprinkle some grated Parmesan on top of the mozzarella before baking.

Storage

Store any leftover bread in an airtight container at room temperature for up to two days. To keep it longer, wrap tightly and freeze for up to one month. Reheat by warming in a preheated oven at 300°F (150°C) for 10–15 minutes to restore crispness and melted cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without instant yeast?

Instant yeast helps speed up the rising process, but you can omit it and rely solely on the sourdough discard. Keep in mind the rising times will be longer, and the texture may vary slightly.

What can I use if I don’t have sourdough discard?

You can try using active sourdough starter instead, or substitute with a portion of active dry yeast and water, but the unique tangy flavor from the discard may be less pronounced.

Garlic Herb Mozzarella Pull-Apart Bread with Sourdough Discard Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

This Sourdough Discard Pull-Apart Bread is a flavorful and cheesy baked treat using sourdough discard, layered with garlic butter, fresh parsley, and mozzarella cheese. Perfect as a snack or side dish, the bread is soft, pull-apart style, delivering bursts of garlic and melted cheese in every bite.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 1 loaf (about 8–10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup sourdough discard (room temperature)
• 3 cups all-purpose flour
• 1 cup warm water
• 2 teaspoons instant yeast
• 1 teaspoon salt
• ¼ cup sugar

Toppings and Flavorings

• ½ cup unsalted butter, melted
• 4 cloves garlic, minced (freshly minced preferred)
• ¼ cup fresh parsley, chopped
• 1 cup shredded mozzarella cheese
• Optional: 2 tablespoons grated Parmesan cheese
• Optional: pinch of red pepper flakes

Instructions

1. Activate Yeast and Mix Dough: In a large bowl, whisk together the sourdough discard, warm water, and instant yeast. Let it sit for about five minutes until it bubbles slightly, indicating active yeast. Add the flour, salt, and sugar, stirring to form a shaggy dough.
2. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth, elastic, and slightly tacky but not sticky.
3. First Rise: Place the dough in a clean bowl, cover with a towel or plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
4. Prepare Garlic Butter: While the dough rises, mix the melted butter with freshly minced garlic and chopped parsley until fragrant and well combined.
5. Shape and Add Toppings: Gently punch down the risen dough to release air. Roll it into a large ½-inch thick rectangle. Brush the entire surface generously with garlic butter, ensuring edges are covered. Sprinkle shredded mozzarella cheese evenly over the top. Add optional Parmesan cheese or red pepper flakes if desired.
6. Cut and Stack Dough: Using a knife or dough cutter, slice the dough into small squares or rectangles. Stack the pieces vertically one on top of another and place carefully into a greased loaf or bundt pan to create layered stacks.
7. Second Rise: Cover the pan and let the dough rest and rise for another 30 minutes to develop fluffiness and layers.
8. Bake: Preheat oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until golden brown and puffed. Tap the top to confirm it sounds hollow, indicating it’s baked through.
9. Cool and Serve: Allow the bread to cool at least 10 minutes before removing from the pan. Slice or pull apart by hand to enjoy the gooey, layered garlic and cheese bread.

Notes

• Use fresh minced garlic for the best flavor and aroma.
• Make sure the sourdough discard is at room temperature before mixing.
• Optional additions like grated Parmesan or red pepper flakes can boost flavor.
• Do not over-knead past the point where dough feels elastic and smooth.
• Let the bread cool slightly before removing from the pan to maintain its shape.
• This bread is best enjoyed the day it’s baked but can be stored in an airtight container for up to 2 days.

Keywords: sourdough discard bread,pull apart bread,garlic butter bread,cheesy garlic bread,sourdough discard recipe,homemade bread,mozzarella bread