Cheesy Garlic Pull-Apart Bread (Printable)

Golden sourdough loaf stuffed with garlic butter, herb flavors, and three cheeses baked to bubbly perfection.

# What You’ll Need:

→ Bread

01 - 1 large round sourdough loaf (approximately 17.6 oz)

→ Garlic Butter

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

→ Cheese

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

# Directions:

01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - Using a serrated knife, carefully slice the bread diagonally into ¾-inch thick cuts, ensuring not to cut completely through. Rotate the loaf and repeat to form a crosshatch pattern.
03 - Combine softened butter, minced garlic, parsley, chives if using, salt, and pepper in a bowl. Mix until fully incorporated.
04 - Gently pull apart the bread sections and spread or brush the garlic butter mixture into all the crevices.
05 - Distribute mozzarella, cheddar, and Parmesan evenly into the cuts, filling all openings.
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 for an additional 8–10 minutes until the cheese bubbles and the top turns golden.
08 - Serve hot, pulling apart portions to enjoy immediately.

# Expert Tips:

01 -
  • The crosshatch cuts make every pull a perfect cheese-loaded bite without any knife needed.
  • Garlic butter seeps into every crevice and crisps the edges in a way that feels indulgent and cozy at once.
  • It works as a centerpiece appetizer or a side that steals the show from the main course.
  • Minimal prep means you can make it while guests are already at the door.
02 -
  • Don't cut all the way through the base or the loaf will fall apart when you try to stuff it, keep the bottom crust intact.
  • Softened butter is key, cold butter won't spread and will tear the bread instead of coating it.
  • If the top starts browning too fast, tent it with foil again for the last few minutes of baking.
03 -
  • Add a pinch of red pepper flakes to the butter if you like a little heat that sneaks up on you.
  • Brush any leftover garlic butter on the outside of the loaf before the final bake for extra crispy, golden edges.
  • Use a mix of freshly grated cheese instead of pre-shredded, it melts smoother and tastes better.
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