This Sourdough Discard Garlic Pull Apart Bread is fluffy, buttery, and packed with yummy garlic flavor. It’s an easy way to use leftover sourdough starter and impress your friends!
Who doesn’t love tearing off a piece of warm bread? I often find myself eating more than I should because it’s just so good fresh out of the oven—bonus points for that garlic aroma! 🧄
Key Ingredients & Substitutions
Sourdough Starter Discard: This is key for flavor and texture. If you don’t have any discard, you can use an equal amount of buttermilk or yogurt for a similar tanginess.
All-Purpose Flour: This flour gives the bread structure. You can substitute some of it with whole wheat flour if you want a nuttier flavor, but keep in mind it may change the texture slightly.
Active Dry Yeast: Essential for leavening the bread. If you have instant yeast, use the same amount; just mix it straight into the flour. No need for proofing!
Garlic: Fresh garlic gives the best flavor, but you can use garlic powder if needed (about 1 teaspoon). Roasted garlic also works wonderfully if you want a sweeter taste.
Butter: Unsalted butter is preferred for controlling salt levels. You can easily replace it with olive oil for a dairy-free option.
How Do You Knead Dough for Pull Apart Bread?
Kneading dough develops gluten and helps achieve that fluffiness in the bread. Here’s how to do it effectively:
- Sprinkle a little flour on your work surface to prevent sticking.
- Flatten the dough slightly with your palms.
- Fold it over itself, pressing down with the heel of your hand.
- Turn the dough a quarter turn, then repeat. Do this for about 8-10 minutes until it becomes smooth and elastic. If it feels tacky, sprinkle a bit more flour to help.
Taking your time with kneading pays off in the final texture of the bread. Plus, it’s a great workout for your arms!
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter discard (unfed)
- 3 cups all-purpose flour
- 1 cup warm water (about 110°F/43°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tbsp sugar
- 1 tsp salt
For the Garlic Butter:
- 4 tbsp unsalted butter, melted
- 4-5 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano (optional)
- Salt to taste (for sprinkling)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation and about 2 hours total, including rising time. You’ll have your delicious, pull-apart bread ready in no time with just a bit of patience!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes foamy. This step is essential for activating the yeast!
2. Combine Ingredients:
To the foamy yeast mixture, add the sourdough discard, flour, and salt. Stir with a wooden spoon until a rough dough forms. Don’t worry if it looks a little messy—this is normal!
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. If you’re using a stand mixer, knead it with a dough hook for about 6-7 minutes.
4. Let it Rise:
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is where your bread gets its fluffiness!
5. Prepare Garlic Butter:
While the dough is rising, mix the melted butter, minced garlic, chopped parsley, and oregano in a small bowl. Set it aside so that all those wonderful flavors blend together.
6. Shape the Dough:
Once the dough has risen, punch it down gently to release the air. Form it into a ball and place it on a parchment-lined baking sheet or cutting board.
7. Cut the Dough:
Using a sharp bread knife, make vertical cuts in the dough about 1-inch apart, slicing almost all the way through but keeping about ½ inch at the bottom intact. Then, make horizontal cuts in the same manner, creating a grid.
8. Add Garlic Butter:
Gently pull apart the dough pieces a little and use a spoon or brush to generously spread the garlic butter mixture all over and between the slices. Make sure to get that delicious garlic butter deep in those pockets for an extra flavor punch!
9. Final Proofing:
Cover the loaf loosely and let it proof for another 30 minutes while you preheat your oven to 375°F (190°C). This will give it one last boost to rise before baking.
10. Bake the Bread:
Bake the loaf in the preheated oven for 25-30 minutes or until the top is golden brown and the bottom sounds hollow when tapped. Your kitchen will smell amazing!
11. Cool and Serve:
Remove the bread from the oven and let it cool for a few minutes before serving. Tear pieces off and enjoy the warm, garlic-filled goodness!
This Sourdough Discard Garlic Pull Apart Bread makes a fantastic appetizer, a side dish for pasta, or a snack on its own. The tang from the sourdough discard combined with the rich garlic flavor is absolutely mouthwatering. Enjoy every bite!
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour is recommended for the best texture, you can mix in some whole wheat flour for added flavor and nutrition. Just keep in mind that the dough may be slightly denser.
What Should I Do If My Dough Doesn’t Rise?
If your dough doesn’t rise, it might be due to the yeast being expired or the water being too hot or cold. Make sure your water is around 110°F (43°C) and check the expiration date on your yeast. If it’s still inactive, consider starting over with fresh yeast!
Can I Make This Bread Without Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with an equal amount of buttermilk or yogurt. This will give the bread a similar tanginess, but it may alter the flavor slightly.
How Should I Store Leftover Pull Apart Bread?
Store any leftover bread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to a month. To reheat, simply pop it in the oven at 350°F (175°C) for about 10-15 minutes.
