Sourdough Discard Garlic Pull Apart Bread
Imagine the aroma of freshly baked bread infused with garlic and herbs wafting through your kitchen. This pull-apart bread is soft, buttery, and packed with flavor in every piece.
Are you looking for a creative way to use up your sourdough discard? This recipe transforms it into a shareable, golden loaf perfect for any occasion.
Why this bread is a must-bake
- Perfectly soft and fluffy texture with a hint of sourdough tang.
- Infused with garlic butter, fresh parsley, and Parmesan cheese for a savory kick.
- Easy to pull apart, making it ideal for serving at gatherings or as a side dish.
Ingredients you will need
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon active dry yeast
- 1/4 cup warm water
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
How to make this pull-apart bread
Start by activating the yeast. Combine warm water and active dry yeast in a small bowl, letting it sit for about 5 minutes until frothy.
In a large mixing bowl, mix the sourdough discard, flour, salt, sugar, and the yeast mixture. Stir until a dough starts to form, then knead it on a lightly floured surface for 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm spot for about 1 hour until doubled in size. While the dough rises, prepare the garlic butter by mixing melted butter, minced garlic, parsley, oregano, and black pepper in a small bowl.
Once the dough has risen, punch it down and divide it into small, equal pieces about 1 inch in size. Dip each piece into the garlic butter mixture, layering them in a greased bundt pan or oven-safe dish.
Sprinkle grated Parmesan cheese between the layers as you stack the dough pieces. Cover the pan with a cloth and let it rise again for 30 minutes while you preheat the oven to 350°F (175°C).
Bake the bread for 25-30 minutes or until golden brown and fully cooked. Let it cool slightly before serving, and enjoy pulling apart each flavorful piece.
How to store and reheat leftovers
Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Reheat in a 300°F (150°C) oven for 10-12 minutes or until warmed through. Avoid microwaving to maintain the bread’s texture.
Frequently asked questions
Can I use fresh sourdough discard for this recipe? Yes, both fresh and older discard work well. Fresh discard will give a milder tang, while older discard enhances the sour flavor.
Can I make this bread ahead of time? Absolutely. Prepare the dough and let it rise in the refrigerator overnight, then bake it fresh the next day.
Ingredient substitutions
If you don’t have fresh parsley, you can substitute it with an additional 1/2 teaspoon of dried parsley. For a cheesier flavor, replace Parmesan with shredded mozzarella or cheddar.