Cheesy Garlic Pull-Apart Bread (Printable Version)

Golden loaf of crusty bread infused with garlic butter, herbs, and melted cheeses for sharing.

# What You Need:

→ Bread

01 - 1 large round sourdough loaf (approximately 1.1 lbs)

→ Garlic Butter

02 - 7 tablespoons unsalted butter, softened
03 - 4 garlic cloves, finely minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh chives, finely chopped (optional)
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Cheese

08 - 7 ounces shredded mozzarella cheese
09 - 3.5 ounces shredded cheddar cheese
10 - 1.75 ounces grated Parmesan cheese

# Step-by-Step:

01 - Heat the oven to 350°F. Line a baking tray with parchment paper.
02 - Using a serrated knife, cut the sourdough loaf diagonally into ¾-inch wide slices, avoiding cutting through the base. Rotate and repeat to form a crosshatch pattern.
03 - Combine softened butter, minced garlic, parsley, chives (if using), salt, and pepper in a bowl, mixing until evenly blended.
04 - Gently separate the bread sections and spread or brush the garlic butter into all crevices.
05 - Fill the cuts with mozzarella, cheddar, and Parmesan, distributing cheese throughout the loaf.
06 - Place the stuffed loaf on the prepared tray, loosely wrap with aluminum foil, and bake for 15 minutes.
07 - Remove the foil and bake an additional 8 to 10 minutes until cheese is bubbly and top is golden brown.
08 - Serve immediately, pulling apart pieces to enjoy warm.

# Expert Advice:

01 -
  • It looks like you spent hours but really takes less than half that time.
  • The crosshatch cuts make every pull apart piece perfectly cheesy and buttery.
  • You can prep it ahead and bake it right before guests arrive.
  • Leftovers reheat beautifully and taste even more garlicky the next day.
02 -
  • Dont cut all the way through the bottom or the bread will fall apart and lose its shape.
  • Soften the butter completely or it wont spread into the cuts and youll get uneven flavor.
  • Wrap it tightly enough with foil to trap steam but loose enough so the top can still breathe a little.
03 -
  • Use a round sourdough loaf instead of a baguette for better structure and more surface area for cheese.
  • Brush any leftover garlic butter on top before the final bake for extra golden color and flavor.
  • Make the cuts closer together if you want more cheese per bite, but dont go thinner than 1.5 cm or it falls apart.
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