Pull Apart Garlic Bread Recipe – Buttery, Cheesy, and Perfect for Sharing

Garlic bread that pulls apart in warm, buttery layers is the kind of side dish that steals the spotlight. This version is soft inside, crispy on the edges, and loaded with garlicky, herby flavor. It’s the kind of bread you put in the center of the table and watch disappear one piece at a time. No fancy techniques needed—just simple steps and pantry-friendly ingredients. Whether you’re serving pasta, soup, or a weekend roast, this bread makes every meal feel a little more special.

What Makes This Recipe So Good

Pull apart garlic bread recipe – Pull Apart Garlic Bread Recipe – Buttery, Cheesy, and Perfect for Sharing Garlic bread that pulls ap

• Soft, pull-apart texture: Layered pieces ensure every bite is tender on the inside and golden on top.
• Real garlic flavor: Fresh garlic and a touch of garlic powder create a deep, savory taste.
• Cheesy without being heavy: Parmesan adds salty richness while mozzarella melts into stretchy goodness.
• Simple dough or shortcut options: Use homemade dough for the best texture or store-bought dough if you’re short on time.
• Perfect for sharing: It’s built for the table—no slicing needed, just grab and enjoy.

Ingredients

Pull apart garlic bread recipe – This version is soft inside, crispy on the edges, and loaded with garlicky, herby flavor

• For the dough (homemade option):
  • 3 cups all-purpose flour (plus extra for dusting)
  • 2¼ teaspoons instant yeast (1 packet)
  • 1 tablespoon sugar
  • 1 teaspoon fine salt
  • 1 cup warm water (about 110°F/43°C)
  • 2 tablespoons olive oil
• For the garlic butter:
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons olive oil
  • 4–5 cloves garlic, finely minced
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼–½ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, finely chopped (or 1 teaspoon dried)
• Cheese and finishing:
  • 1 cup shredded low-moisture mozzarella
  • ½ cup grated Parmesan
  • Extra parsley for garnish
• Shortcut option: 2 pounds store-bought pizza dough or 2 cans refrigerated biscuit dough

Instructions

Pull apart garlic bread recipe – It’s the kind of bread you put in the center of the table and watch disappear one piece at a time

1. Make the dough (skip if using store-bought): In a large bowl, whisk flour, yeast, sugar, and salt. Add warm water and olive oil. Mix until a shaggy dough forms. Turn onto a floured surface and knead 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
2. Prepare the garlic butter: In a small bowl, combine melted butter, olive oil, minced garlic, garlic powder, salt, pepper, red pepper flakes (if using), and parsley. Stir well and set aside.
3. Prep the pan: Grease a 9×5-inch loaf pan or a 9-inch round cake pan with butter or cooking spray. For extra insurance, line with parchment and grease the parchment, too.
4. Shape the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a large rectangle, about 12×18 inches and ¼ inch thick.
5. Add flavor: Brush most of the garlic butter over the dough, leaving 1–2 tablespoons for the top. Sprinkle evenly with mozzarella and Parmesan.
6. Cut and stack: Using a knife or pizza wheel, cut the dough into roughly 3×3-inch squares. Stack 4–5 squares at a time, then stand the stacks upright in the prepared pan, like a row of books. Don’t pack too tightly; leave small gaps for rising.
7. Second rise: Cover loosely and let the dough rest 25–35 minutes, until puffy and risen by about a third.
8. Preheat and finish topping: While the dough rises, preheat the oven to 350°F (180°C). Brush the top with the remaining garlic butter.
9. Bake: Bake 30–40 minutes, until the top is deep golden and the center is cooked through. If the top browns too fast, tent loosely with foil for the last 10 minutes.
10. Cool and serve: Let the bread cool in the pan for 10 minutes. Run a knife around the edges, lift out, and garnish with extra parsley. Serve warm—no knife needed.
11. Shortcut using biscuit or pizza dough: Cut dough into 1–1½-inch pieces. Toss pieces with the garlic butter and cheeses in a bowl. Pile into the greased pan and bake 25–35 minutes (biscuit dough bakes quicker). Aim for golden and cooked through in the center.

How to Store

• Room temperature: Wrap leftovers in foil and keep at room temperature for up to 1 day.
• Refrigerator: Store in an airtight container for 3–4 days. Reheat in a 325°F (165°C) oven, wrapped in foil, for 10–15 minutes.
• Freezer: Wrap tightly in plastic, then foil. Freeze up to 2 months. Thaw in the fridge overnight, then reheat in the oven until warmed through.
• Crisping up: For a fresh-baked feel, unwrap the last few minutes of reheating to crisp the edges.

Benefits of This Recipe

• Simple ingredients: Flour, yeast, butter, garlic, and cheese—things you likely already have.
• Flexible method: Make it from scratch or use store-bought dough when time is tight.
• Perfect for gatherings: Pull-apart bread invites sharing and looks impressive without extra effort.
• Customizable flavors: Swap herbs, cheeses, or add-ins to match your meal.
• Make-ahead friendly: Assemble and refrigerate before baking for stress-free entertaining.

Common Mistakes to Avoid

• Using cold ingredients: Cold dough rises slowly and can bake dense. Keep water warm and butter melted but not hot.
• Overpacking the pan: If the dough is jammed tight, it won’t rise properly. Leave small gaps between stacks.
• Undercooking the center: The top may brown before the middle cooks. Check the center; tent with foil and extend baking if needed.
• Skipping the second rise: That short rest is key for a light, fluffy texture.
• Overloading with oil: Too much butter or oil can make the bottom greasy. Stick to the amounts listed.

Variations You Can Try

• Herb explosion: Add chopped rosemary, thyme, and chives to the garlic butter.
• Cheddar and jalapeño: Swap mozzarella for sharp cheddar and add sliced pickled jalapeños.
• Pesto pull-apart: Spread a few tablespoons of basil pesto over the dough before adding cheese.
• Everything seasoning: Sprinkle everything bagel seasoning over the top before baking.
• Cheesy center: Tuck small cubes of mozzarella between some layers for extra melty pockets.
• Whole wheat twist: Replace 1 cup of all-purpose flour with whole wheat flour for a heartier bite.

FAQ

Can I make the dough ahead of time?

Yes. Make the dough through the first rise, punch it down, and refrigerate up to 24 hours. Let it sit at room temperature for 30–45 minutes before rolling and assembling.

What if I only have active dry yeast?

Use the same amount. Bloom it in the warm water with the sugar for 5–10 minutes until foamy, then add to the dry ingredients. Continue as directed.

How do I know the bread is done?

The top should be deep golden, and the center pieces should feel set, not doughy. If you have an instant-read thermometer, the middle should reach about 190–200°F (88–93°C).

Can I make this without cheese?

Absolutely. Skip the mozzarella and Parmesan and add a little extra parsley and a pinch more salt. It will still be buttery and fragrant.

What pan works best?

A 9×5-inch loaf pan gives tall layers and a classic loaf shape. A 9-inch round pan creates a more pull-apart “monkey bread” style. Both work well.

Is there a gluten-free option?

Use a high-quality 1:1 gluten-free flour blend formulated for yeasted doughs and follow the same steps, or use a gluten-free pizza dough as your base. Rise times may vary slightly.

Can I add cooked bacon or pepperoni?

Yes. Sprinkle small pieces between layers before baking. Keep add-ins light so the bread still rises well.

How can I make it extra garlicky without burning the garlic?

Use a mix of fresh garlic in the butter and a bit of garlic powder. The powder boosts flavor and won’t burn easily.

Final Thoughts

This pull apart garlic bread recipe is comforting, easy, and endlessly adaptable. It brings the smell of warm bread and garlic to your kitchen and makes any meal feel more cozy. Whether you go all-in with homemade dough or take the shortcut route, you’ll end up with a loaf that’s soft, golden, and made for sharing. Keep the ingredients on hand—you’ll want to make it again.