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Delicious sourdough discard garlic pull apart bread with soft, buttery, garlicky layers that peel apart easily—a fun twist on classic garlic bread.

  • Total Time: 3 hrs 20 mins
  • Yield: 6 servings 1x

Ingredients

Scale
  • ¼ cup non-dairy or regular dairy milk, warmed to 110℉
  • 1 ½ teaspoons instant yeast
  • 2 teaspoons granulated sugar
  • 2 cups + 1 Tablespoon all-purpose flour
  • 200 grams (about ¾ cup) sourdough discard, unfed and at room temperature
  • 1 egg, lightly beaten
  • 1 Tablespoon fresh parsley or rosemary, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 2 Tablespoons unsalted butter, melted
  • Topping:
  • 7 Tablespoons unsalted butter, softened
  • 1 Tablespoon fresh parsley or rosemary, chopped
  • 1 Tablespoon garlic powder
  • ½ teaspoon kosher salt
  • Flaky sea salt for topping

Instructions

  1. Mix warmed milk, instant yeast, and sugar in a stand mixer bowl fitted with a dough hook.
  2. Add flour, sourdough discard, lightly beaten egg, chopped herbs, salt, and garlic powder to the mix.
  3. Turn mixer on low and slowly pour in 2 tablespoons melted butter.
  4. Increase speed to medium and mix until a rough, shaggy dough forms.
  5. Dump dough onto a clean surface and knead for 3-4 minutes until smooth, soft, and slightly tacky but not sticky.
  6. Adjust dough consistency by adding flour or milk (1 tablespoon at a time) if necessary.
  7. Place dough in large lightly oiled bowl, cover with plastic wrap, and let rise for 60-90 minutes until doubled in size.
  8. While dough rises, prepare topping by mixing softened butter, chopped herbs, garlic powder, and ½ teaspoon salt in a small bowl; reserve about 1 tablespoon for after baking.
  9. Grease a 9×5-inch loaf pan and set aside.
  10. Turn risen dough onto a surface and cut into 12 equal pieces.
  11. Flatten each piece into roughly 4-inch circles.
  12. Spread 1-2 teaspoons of butter mixture on each circle.
  13. Fold each circle in half like a taco and place fold-side down in prepared loaf pan.
  14. Use all butter mixture except reserved tablespoon.
  15. Cover pan with plastic wrap or towel; let dough rise another 30-45 minutes until puffy but not overflowing the pan.
  16. Preheat oven to 350°F (175°C).
  17. Bake bread for 30 minutes, then cover with foil and bake additional 5-10 minutes until golden and internal temperature reaches 200°F (93°C).
  18. Immediately brush warm bread with reserved butter mixture and sprinkle flaky sea salt on top.
  19. Let bread sit in pan for 10 minutes before serving warm.

Notes

No stand mixer required; dough can be mixed in a bowl and kneaded by hand., To double or triple recipe, use multiple 9×5-inch loaf pans., When using active sourdough starter instead of discard, leave out yeast and allow extra rising time.

  • Author: Laura
  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 510 kcal
  • Fat: 19 g
  • Carbohydrates: 73 g
  • Protein: 12 g