This Sourdough Discard Pull-Apart Garlic Bread is everything I love about comfort food: warm, buttery layers, golden crusts, and that irresistible aroma of garlic drifting through the kitchen. It’s the kind of bread that makes people linger around the table and grab just one more piece.
Table of Contents
Why you’ll love this Sourdough Discard Garlic Bread
It’s not just bread—it’s an experience. Every bite brings the tang of sourdough with the buttery pull-apart layers of homemade rolls.
- Uses sourdough discard so nothing goes to waste
- Fluffy, buttery, and perfectly garlicky
- Freezes and reheats beautifully
- Ready in about 90 minutes
- Perfect for family dinners, potlucks, or soup nights
- Easily customized with herbs or cheese
When I first made this, it reminded me of the garlic rolls my mom used to bake for her food truck in San Antonio. She’d brush them with melted butter and garlic just as the dinner rush started, and that smell would pull people in from the street.
These pull-apart rolls carry that same energy—a mix of home and hustle that never gets old.
Ingredients you’ll need
The ingredients for this garlic bread are simple pantry staples that transform into something unforgettable when combined with a bit of care.
Main Ingredients
- 1 cup sourdough discard (adds tangy flavor and tender texture)
- 3 cups all-purpose flour (the foundation for soft structure)
- 1 cup warm water (helps activate the yeast)
- 2 teaspoons instant yeast (for rise and lightness)
- 1 teaspoon salt (balances flavor)
- ¼ cup sugar (adds just a touch of sweetness)
- ½ cup unsalted butter, melted (for richness)
- 4 cloves garlic, minced (fresh is key here)
- ¼ cup fresh parsley, chopped (adds color and brightness)
- 1 cup shredded mozzarella cheese (melts beautifully between layers)
Optional Add-Ons or Substitutes
- 2 tablespoons grated Parmesan for extra depth
- A pinch of red pepper flakes for gentle heat
- Substitute parsley with basil or chives for a different twist
- Use whole wheat flour for a heartier loaf
- Swap mozzarella for Monterey Jack or cheddar
Step-by-step instructions
This bread comes together in a few easy steps—simple enough for weeknights but impressive enough for gatherings.
- Activate the yeast. Combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. (Jake’s tip: If it’s not foamy, the yeast might be old—start again for best rise.)
- Mix the dough. Add sourdough discard, salt, and flour. Stir until a sticky dough forms. Knead for 8–10 minutes until smooth. (I like to use my stand mixer with the dough hook—saves time and hands.)
- First rise. Cover and let rest for 45–60 minutes until doubled. (A warm, draft-free spot helps it rise evenly.)
- Make the garlic butter. Mix melted butter, minced garlic, and parsley. (The smell at this stage? Heaven.)
- Shape the bread. Roll the dough into balls, dip each in garlic butter, and layer in a greased pan. Sprinkle mozzarella between layers.
- Second rise. Let it rest another 20–30 minutes until puffy.
- Bake. Bake at 350°F (175°C) for 25–30 minutes until golden and bubbling.
- Brush and serve. Brush with remaining garlic butter right out of the oven.
Quick reminders:
- Always measure flour accurately—too much can make the dough dense.
- Don’t overbake; golden brown means perfect.
- Let it rest a few minutes before pulling apart.
Expert tips for success
Once you master this bread, you’ll be tempted to bake it weekly. Here’s how to make sure it’s perfect every time:
- Use room temperature ingredients for even mixing
- Don’t skip the second rise—it gives that soft, airy pull
- Mix garlic butter just before brushing for peak aroma
- For crispier edges, bake in a cast-iron skillet
- Sprinkle cheese between every layer for extra melt
- If using sourdough discard from the fridge, bring it to room temp first
- Drizzle with olive oil before baking for a rustic crust
This bread is one of those recipes that makes your kitchen feel alive. It’s forgiving, flexible, and rewarding every time.
Serving suggestions
Pull-apart garlic bread pairs beautifully with almost everything. I love dipping it into warm soups like my Golden Glow Soup or serving it alongside comforting pastas.
It’s perfect next to Tomato Burrata Pasta when I’m craving something cozy, and it makes a crowd-pleasing side for hearty mains like Sicilian Lasagna. You can even try it with Air Fryer Cheesy Garlic Tortilla Bread for a fun bread lover’s spread.
- Serve with soups, stews, or creamy pasta
- Great for sharing at family gatherings
- Perfect for dipping into marinara or ranch
- Toast leftovers for sandwiches or paninis
- Use it as a base for pull-apart sliders
Let your creativity lead the way—this bread makes every meal feel like a celebration.
Storing and reheating
You can easily store leftovers to enjoy later without losing that tender texture.
How to Store It
- Keep in an airtight container at room temperature for up to 2 days
- Store in the fridge for up to 5 days
- Freeze individual portions for up to 3 months
- Wrap tightly in foil or plastic to prevent drying out
How to Reheat It
- Reheat in a 325°F oven for 10–12 minutes
- For smaller portions, use an air fryer at 300°F for 4–5 minutes
- Microwave with a damp paper towel for 30 seconds
- Brush with melted butter before reheating to revive texture
It keeps beautifully, and each reheated piece tastes just as soft and flavorful as the first.
Nutrition information
Approximate per serving (based on 10 servings):
- Calories: 270
- Protein: 8g
- Carbohydrates: 30g
- Fat: 13g
- Fiber: 1g
- Sugar: 3g
Frequently asked Questions
Can I make this without yeast?
You can, but it’ll be denser. The yeast helps create those fluffy layers.
What if my sourdough discard is old?
As long as it smells tangy but not off, it’s fine. Avoid discard with a harsh or cheesy smell.
Can I prepare the dough ahead?
Yes—make the dough the night before and refrigerate. Let it come to room temperature before baking.
Final thoughts
There’s something magical about turning sourdough discard into golden, buttery pull-apart garlic bread. It’s resourceful, comforting, and made to share. From the first buttery pull to the last cheesy bite, this bread brings everyone to the table.
- Use your discard creatively—it’s full of flavor.
- Don’t rush the rise; good bread takes patience.
- Always finish with that extra brush of garlic butter—it’s the secret to irresistible shine.
Sourdough Discard Garlic Bread
Ingredients
Equipment
Method
- Combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add sourdough discard, salt, and flour. Stir to form sticky dough. Knead 8–10 minutes until smooth.
- Cover and rest for 45–60 minutes until doubled in size.
- Mix melted butter, garlic, and parsley to make garlic butter.
- Roll dough into balls, dip in garlic butter, and layer in greased pan. Sprinkle mozzarella between layers.
- Let rise 20–30 minutes until puffy.
- Bake at 350°F for 25–30 minutes until golden and bubbling.
- Brush with remaining garlic butter and serve warm.
Nutrition
Notes
- Use your discard creatively—it’s full of flavor.
- Don’t rush the rise; good bread takes patience.
- Always finish with that extra brush of garlic butter—it’s the secret to irresistible shine.
