If you are craving something irresistibly gooey, flavorful, and downright fun to pull apart, this Cheesy Pull-Apart Garlic Bread Recipe is an absolute game-changer. Imagine soft, fluffy bread infused with roasted garlic and layered with melted mozzarella and buttery herbs, all baked to golden perfection. This recipe brings together textures and flavors that make every bite a little celebration, whether as a snack, appetizer, or side dish to your favorite meal. Once you try this Cheesy Pull-Apart Garlic Bread Recipe, it’s hard not to keep coming back for more!
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a pivotal role in creating the soft, fluffy bread and that ooey-gooey cheesy goodness that defines this Cheesy Pull-Apart Garlic Bread Recipe. From the tangzhong to the fresh garlic and creamy mozzarella, every element contributes to the perfect balance of flavor, texture, and aroma.
- 20g bread flour: Provides structure for your dough, helping it rise beautifully.
- 80g whole milk: Adds richness and moisture, making the bread soft.
- 300g bread flour: The bulk flour that creates the perfect chewiness and crumb.
- 15g granulated sugar: Feeds the yeast for a good rise and adds a hint of sweetness.
- 6g sea salt: Enhances flavor and balances the sweetness.
- 6g instant dry yeast: The magic behind the fluffy rise and airy texture.
- Whole milk (90g, room temperature): For the tangzhong, this milk hydrates the flour to create that soft, moist texture.
- 40g cream cheese (full fat): Brings a tangy richness to the dough.
- 50g egg (1 medium): Adds moisture and stability to the dough.
- 20g unsalted butter (softened): Infuses buttery richness.
- 1 head garlic: Roasted and sliced, it adds that signature mellow garlic flavor.
- ½ tbsp olive oil: Used for roasting the garlic and brings a subtle fruity note.
- Pinch of flaky sea salt: Enhances the garlic’s flavor after roasting.
- Pinch of black pepper: Adds a mild heat and depth.
- 70g unsalted butter: Melted butter for basting, helping the bread get that gorgeous shine and flavor.
- 1 ½ tbsp chopped parsley: Brightens the bread with fresh herbaceous notes.
- Pinch of flaky sea salt: Sprinkled on top for added crunch and flavor contrast.
- 100g grated mozzarella (plus extra): The star cheese that melts perfectly and stretches deliciously.
- 1 egg: For egg wash to give a golden, appetizing crust.
- 1 tbsp water: Mixed with egg for the wash, ensuring a smooth glaze.
How to Make Cheesy Pull-Apart Garlic Bread Recipe
Step 1: Prepare the Tangzhong
Start by making the tangzhong, a simple cooked flour mixture that gives your bread incredible softness and keeps it fresh longer. Whisk together 20g bread flour and 80g whole milk in a small saucepan over medium heat. Stir constantly until it thickens to a pudding-like consistency, then remove from heat and let it cool to room temperature before adding it to the dough.
Step 2: Mix and Knead the Dough
In a large bowl, combine 300g bread flour, sugar, salt, and instant dry yeast on one side of the bowl and the salt on the other (to keep salt away from yeast initially). Add in the cooled tangzhong, 90g whole milk, cream cheese, egg, and softened butter. Mix everything until a rough dough forms, then knead for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not overly sticky.
Step 3: First Proof
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size. This rise is crucial for that soft, airy structure you want in your garlic bread.
Step 4: Roast the Garlic
While your dough is proofing, separate the head of garlic into cloves and peel them. Toss with olive oil, flaky sea salt, and black pepper. Roast in a preheated oven at 375°F (190°C) for about 15-20 minutes until the cloves are soft and caramelized. This soft, mellow garlic is what transforms your bread from ordinary to extraordinary.
Step 5: Shape the Bread
Once the dough has doubled, punch it down gently and turn it onto a floured surface. Roll out the dough into a rectangle, about 12×15 inches. Spread the roasted garlic evenly over the surface, then layer generously with grated mozzarella. Carefully roll the dough into a log and slice it into about 8 equal rounds. Arrange these rounds in a buttered round baking dish or cast-iron skillet, standing them upright so the cheese layers are visible.
Step 6: Second Proof
Cover the arranged dough slices and let rise a second time for 30-45 minutes until puffy. This final rise ensures the bread pulls apart tenderly once baked.
Step 7: Prepare Egg Wash and Bake
Whisk the egg with water and brush it gently over the tops of the dough rounds. Dot the softened butter evenly over the top and sprinkle with chopped parsley and flaky sea salt. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the bread is golden brown and the cheese is bubbling deliciously. For extra melty magic, scatter a little more mozzarella on top during the last 5 minutes of baking.
How to Serve Cheesy Pull-Apart Garlic Bread Recipe
Garnishes
When serving, a sprinkle of finely chopped fresh parsley or basil adds a burst of vibrant color and fresh flavor. You can also drizzle a little extra virgin olive oil or a touch of chili flakes if you crave a bit of heat and extra richness.
Side Dishes
This Cheesy Pull-Apart Garlic Bread Recipe pairs wonderfully with hearty tomato-based dishes like pasta marinara, lasagna, or a rich stew. It also works beautifully alongside a crisp Caesar salad or a creamy soup, providing a buttery, cheesy contrast to lighter fare.
Creative Ways to Present
For parties, serve this bread straight in the skillet with small bowls of marinara sauce or garlic aioli for dipping. You can also add toppings like caramelized onions, sun-dried tomatoes, or crumbled cooked bacon between layers before baking for a fun twist on the classic.
Make Ahead and Storage
Storing Leftovers
If you have leftover Cheesy Pull-Apart Garlic Bread, store it in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap it tightly in foil.
Freezing
You can freeze the bread either before baking or after it has cooled. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and the cheese is melty again. Avoid microwaving if possible, as it can make the bread chewy and less crisp.
FAQs
Can I use any kind of cheese in this Cheesy Pull-Apart Garlic Bread Recipe?
Absolutely! While mozzarella is classic for its meltiness and stretch, you can mix in cheeses like cheddar, fontina, or provolone for different flavor profiles. Just be mindful that some cheeses melt differently and might affect texture.
Do I need to roast the garlic first?
Roasting the garlic mellows and sweetens its flavor, making the bread buttery and aromatic without harsh raw edges. You can use minced raw garlic, but roasting adds a whole new depth that’s worth the extra step.
What if I don’t have tangzhong? Can I skip it?
While tangzhong isn’t absolutely necessary, it helps create a softer, fluffier, and longer-lasting bread. If you skip it, your bread might still turn out tasty but a bit denser and less tender.
Can I make this recipe vegan or dairy-free?
Yes! Substitute dairy milk for plant-based milk, use vegan cream cheese and butter alternatives, and swap mozzarella for a plant-based cheese that melts well. Make sure to use a vegan egg replacer for the wash if desired.
How do I get the perfect pull-apart effect?
The key is slicing the rolled dough into even pieces and arranging them tightly packed in your baking dish. The layers of cheese and butter in between help create that stretchy, cheesy pull with every bite.
Final Thoughts
This Cheesy Pull-Apart Garlic Bread Recipe is one of those comforting treats that feel like a warm hug in food form. Whether you’re serving it for family dinner, a casual gathering with friends, or just indulging your cheese and garlic cravings, it’s sure to steal the show. Grab your ingredients, dive into the steps, and enjoy the deliciousness of pulling apart warm, cheesy heaven right at your table!
Print
Cheesy Pull-Apart Garlic Bread Recipe
- Total Time: 2 hours
- Yield: 1 loaf, about 8 servings 1x
Description
This Cheesy Pull-Apart Garlic Bread is a decadent, soft bread loaded with rich garlic butter, fresh herbs, and gooey mozzarella cheese. Perfect for a snack or accompaniment to your favorite meal, this recipe combines tender homemade dough with a savory, cheesy garlic filling that you can easily pull apart to enjoy bite by bite.
Ingredients
Dough
- 20g bread flour (for tangzhong)
- 80g whole milk (for tangzhong)
- 300g bread flour
- 15g granulated sugar
- 6g sea salt
- 6g instant dry yeast
- All the tangzhong
- 90g whole milk (room temperature, 77°F/25°C)
- 40g cream cheese (full fat)
- 50g egg (1 medium egg)
- 20g unsalted butter (softened)
Garlic Butter
- 1 head garlic
- ½ tbsp olive oil
- Pinch of flaky sea salt
- Pinch of black pepper
- 70g unsalted butter
- 1 ½ tbsp chopped parsley
- Pinch of flaky sea salt
Cheese and Egg Wash
- 100g grated mozzarella (plus a little extra for topping)
- 1 egg
- 1 tbsp water
Instructions
- Prepare the tangzhong: In a small saucepan, whisk 20g bread flour and 80g whole milk together until smooth. Heat over medium-low, stirring constantly until thickened to a pudding-like consistency. Remove from heat and set aside to cool completely.
- Make the dough: In a large mixing bowl, combine 300g bread flour, sugar, sea salt, and instant dry yeast. Add the cooled tangzhong, 90g whole milk at room temperature, softened cream cheese, egg, and softened unsalted butter. Mix until a smooth dough forms, then knead for about 10 minutes until elastic and slightly tacky. Place dough in a greased bowl, cover, and let it rise for 1 to 1.5 hours or until doubled in size.
- Prepare the garlic butter: Peel and finely mince the garlic head. In a small pan, heat olive oil and lightly sauté the minced garlic until fragrant but not browned. Remove from heat and mix with softened butter, chopped parsley, flaky sea salt, and black pepper. Set aside.
- Shape the bread: After the dough has risen, punch it down and roll it out into a large rectangle on a floured surface. Cut the dough into small squares (about 3-inch pieces). Spread a small amount of garlic butter on each square, sprinkle with grated mozzarella, then stack the squares on top of each other in a greased loaf pan, layering the garlic butter and cheese as you go.
- Proof the assembled bread: Cover the loaf pan with a kitchen towel and let the dough rise for an additional 30-45 minutes until puffed up.
- Prepare the egg wash and bake: Preheat your oven to 350°F (175°C). Beat the egg with 1 tablespoon of water to make an egg wash. Brush the top of the loaf generously with the egg wash and sprinkle with extra mozzarella cheese. Bake for 25-30 minutes, or until the top is golden and the cheese is melted and bubbly.
- Cool and serve: Remove from oven and allow to cool for 10 minutes before pulling apart to serve warm. Enjoy the soft, cheesy, garlicky goodness!
Notes
- You can prepare the garlic butter a day in advance to allow flavors to develop.
- For a stronger garlic flavor, increase the amount of garlic slightly.
- Use full-fat cream cheese and whole milk for a richer dough.
- Make sure the tangzhong is completely cooled before adding to the dough to avoid killing the yeast.
- Store leftovers in an airtight container and reheat gently to maintain softness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
