Garlic Herb Mozzarella Pull-Apart Bread with Sourdough Discard Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare Garlic Butter: While the dough rises, mix the melted butter with freshly minced garlic and chopped parsley until fragrant and well combined.
- 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.
- 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.
- Second Rise: Cover the pan and let the dough rest and rise for another 30 minutes to develop fluffiness and layers.
- 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.
- 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.
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