Pull Apart Garlic Bread

There’s something about setting a golden, bubbling loaf of pull apart garlic bread in the center of the table that makes everyone lean in.

Picture it: buttery edges crisped just right, soft pillowy pieces you can tear away with your fingers, steam rushing out in a wave of warm garlic and herbs.

This is cozy comfort food at its best—an easy, shareable side that’s ready in about 30 minutes.

It’s perfect for busy weeknights, casual family dinners, and anyone who wants big flavor without complicated steps.

I still remember a rainy Thursday when pasta night felt a bit sad and rushed—until this bread came out of the oven.

Suddenly, dinner felt like a small celebration.

It shines alongside Sunday suppers, last-minute cravings, game-day spreads, and effortless entertaining when you need a guaranteed crowd-pleaser.

Ready to bring this pull apart garlic bread to life?

Why You’ll Love It

• Delivers bold, garlicky, cheesy flavor in every soft, pull-apart bite
• Makes a fun, interactive side guests can literally pull apart together
• Uses simple pantry ingredients and basic equipment—no special tools required
• Rises fluffy and tender, with irresistibly crisp, golden, buttery edges
• Pairs perfectly with pasta, soup, or salad for an easy upgrade

Ingredients

• 3 cups all-purpose flour — scoop and level for accuracy
• 2 ¼ teaspoons active dry yeast — make sure it’s within expiration date
• 1 cup warm water (about 43°C) — should feel warm, not hot, to touch
• 2 tablespoons granulated sugar — helps feed the yeast
• 1 teaspoon fine salt — seasons the dough evenly
• 3 tablespoons olive oil — adds richness and softness
• 4 tablespoons unsalted butter, melted — base for the garlic butter
• 4 cloves garlic, minced — use fresh for best flavor
• 3 tablespoons fresh parsley, finely chopped — provides fresh herbal note
• ½ teaspoon dried oregano — classic Italian-style seasoning
• ½ teaspoon dried basil — complements the oregano nicely
• ½ teaspoon salt (for garlic butter) — seasons the topping separately
• ½ teaspoon black pepper — adds mild warmth
• 1 cup shredded mozzarella cheese — choose low-moisture, good-melting
• ¼ cup grated Parmesan cheese — adds salty, nutty depth

Step-by-Step Method

Activate the Yeast

Combine warm water, sugar, and active dry yeast in a small bowl. Stir briefly to dissolve. Let the mixture sit for 5–10 minutes until it becomes foamy and bubbly on top. This shows the yeast is alive and active. If it doesn’t foam, discard and start again with fresh yeast and correctly warmed water.

Mix the Dry Ingredients

Add flour and fine salt to a large mixing bowl. Whisk or stir to distribute the salt evenly. Make a well in the center of the flour. This well will hold the wet ingredients and help you bring the dough together gradually without overmixing or creating lumps.

Form the Dough

Pour the foamy yeast mixture and olive oil into the flour well. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Scrape down the sides of the bowl as you go. Stop mixing once there are no large dry patches of flour remaining and the dough has mostly come together.

Knead Until Smooth

Transfer the shaggy dough onto a lightly floured surface. Knead for 6–8 minutes, pushing and folding until the dough becomes smooth, stretchy, and elastic. Add only small sprinkles of flour if it sticks. The dough should feel soft but not wet, and bounce back slightly when pressed.

Let the Dough Rise

Lightly oil a clean mixing bowl. Place the dough inside and turn it once to coat with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for about 1 hour, or until the dough has doubled in size and looks puffy.

Make the Garlic Butter

Melt the unsalted butter and let it cool slightly. In a small bowl, combine the melted butter with minced garlic, chopped parsley, dried oregano, dried basil, salt, and black pepper. Stir well to evenly distribute the herbs and seasonings. Set the mixture aside so the flavors can meld while the dough rises.

Punch Down and Shape the Dough

Once doubled, uncover the dough and gently punch it down to release excess air. Turn it out onto a lightly floured surface. Pat or roll the dough into a rough rectangle about ½ inch thick. Use a rolling pin if you prefer a more even thickness across the entire surface.

Add Garlic Butter and Cheese

Brush the entire surface of the rectangle generously with the prepared garlic butter. Ensure the edges are covered for maximum flavor. Sprinkle shredded mozzarella and grated Parmesan evenly over the top. Spread the cheese right to the edges so every piece of bread will have melty, cheesy goodness.

Cut and Stack the Pieces

Use a sharp knife or bench scraper to cut the dough into strips about 2 inches wide. Rotate and cut again to form 2×2 inch squares. Stack several squares loosely on top of each other. Place the stacks upright, cut side up, into a greased 9×5 inch loaf pan until the pan is filled.

Rest and Preheat the Oven

Cover the filled loaf pan loosely with plastic wrap or a kitchen towel. Let the dough rest for 15–20 minutes, allowing the pieces to puff slightly. During this time, preheat your oven to 190°C. This short rest helps the layers rise again and creates a softer, pull-apart texture.

Brush and Bake the Loaf

Brush any remaining garlic butter over the top of the stacked dough pieces. Place the loaf pan in the preheated oven. Bake for 20–25 minutes, or until the bread is puffed, golden brown, and the cheese is bubbling. Tent loosely with foil if the top browns too quickly before the center is done.

Cool Briefly and Serve Warm

Remove the pan from the oven and let the bread cool for 5–10 minutes on a wire rack. This brief rest helps the structure set while keeping the interior soft. Carefully loosen the edges if needed, then serve directly from the pan or unmold. Invite guests to pull apart the pieces and enjoy warm.

Ingredient Swaps

• Use instant yeast in place of active dry (same amount); no need to proof, just mix with the flour.
• Swap butter with olive oil or a vegan butter for a dairy‑free version; replace mozzarella/Parmesan with plant‑based cheeses or skip cheese entirely.
• Use bread flour for a chewier texture or part whole‑wheat flour (up to 1 cup) for a heartier loaf; adjust water slightly if dough feels dry.
• If fresh parsley isn’t available, use 1 tablespoon dried parsley or extra dried Italian herbs.

You Must Know

– Scale – *For a crowd (double batch),* divide the dough and toppings evenly between two 9×5 inch pans and stagger them on different oven racks, rotating halfway through baking (around minute 12).

This helps both loaves brown evenly and reach the same doneness time.

Serving Tips

• Serve in the loaf pan so guests can pull apart pieces at the table.
• Pair with creamy tomato pasta, lasagna, or fettuccine Alfredo for a comfort-heavy meal.
• Offer warm marinara, pesto, or garlic butter on the side for dipping.
• Plate alongside a crisp green salad to balance the richness and cheese.
• Garnish with extra chopped parsley and grated Parmesan right before serving for freshness.

Storage & Make-Ahead

Pull Apart Garlic Bread stays fresh in the fridge for up to 3 days, wrapped tightly or in an airtight container.

Rewarm in a low oven, covered with foil.

It freezes well for 1–2 months; thaw overnight in the fridge, then reheat until warm and soft before serving.

Reheating

Reheat gently to avoid drying out.

In the oven, wrap in foil and warm at low heat.

Briefly microwave covered for softness, or use a lidded skillet on low stovetop heat.

Pull-Apart Bread Party Tradition

Once the bread’s warm again and the cheese turns soft and stretchy, I love carrying the pan straight to the table and setting it down in the center like a centerpiece you can eat. Everyone leans in at once.

Fingers brush, cheese strings and snaps, and the loaf slowly loosens into a pile of buttery, garlicky tiles.

I watch steam curl up, carrying that mix of toasted crust, sharp Parmesan, and sweet roasted garlic. Nobody asks for a knife; we just reach, tear, and pass. It breaks the formality instantly.

Conversation thickens like the melted cheese, stories overlap, and quiet guests relax. By the time only crumbs remain, we’ve shared more than bread—we’ve shared the moment.

Final Thoughts

Give this pull apart garlic bread a try and enjoy how fun it is to share at the table.

Don’t be afraid to tweak the herbs or cheeses to make it your own signature side dish!

Frequently Asked Questions

Can I Make This Garlic Bread Completely Dairy-Free and Still Get a Soft Texture?

Yes, you can. I’d swap butter and cheese for olive oil and a rich, garlicky herb oil, maybe add mashed potato or oat milk to the dough, so it still bakes tender, steamy, and soft.

How Do I Adapt This Recipe for a Bread Machine or Stand Mixer?

You can let a stand mixer knead 6–8 minutes, or use a bread machine’s dough cycle, then shape by hand. I’d still brush on warm, fragrant garlic butter and cheeses before baking until golden.

What’s the Best Way to Freeze the Dough Instead of the Baked Bread?

I’d freeze after the first rise: shape, stack in the pan, wrap snugly, and freeze. When you’re ready, thaw in the fridge, let it puff at room temperature, then bake till gorgeously golden and fragrant.

Can I Prepare an Overnight Rise in the Refrigerator for Better Flavor?

Yes, you can, and I’d encourage it. Let the dough rise briefly at room temp, then chill overnight. By morning, it’ll smell deeper, taste richer, and bake into impossibly fragrant, tender, bakery‑style bread.

How Do I Adjust the Recipe for High-Altitude Baking Conditions?

You’ll cut yeast by ¼, add 1–2 extra tablespoons flour, and shorten rise times; I watch the dough, not the clock, feeling its soft, springy lift in my cool, thinner mountain air.