Sourdough Garlic Pull-Apart Bread (Cheesy, Buttery & Easy)

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 8
Category: Appetizer, Side Dish
Cuisine: American

If you love warm sourdough bread, melted cheese, and garlic butter, this Sourdough Garlic Pull-Apart Bread is about to become your new favorite appetizer! With a crispy golden crust, soft buttery center, and gooey melted cheese tucked into every slice, it’s the kind of bread everyone gathers around.

The best part? You don’t need to make dough from scratch. This easy recipe starts with a round loaf of sourdough bread and transforms it into a cheesy, garlicky masterpiece in about 30 minutes.

Whether you’re hosting a family dinner, preparing snacks for game day, or looking for something delicious to serve alongside homemade soup, this pull-apart bread is always a crowd-pleaser.

Why You’ll Love This Sourdough Garlic Pull-Apart Bread

There are so many reasons to love this recipe!

Incredibly easy: No kneading, proofing, or complicated baking techniques.
Perfectly cheesy: Mozzarella melts into the bread, creating delicious cheesy pockets.
Golden and crispy: The sourdough crust becomes beautifully toasted while the inside stays soft.
Great for sharing: Everyone can pull off their own buttery, cheesy piece.
Customizable: Add your favorite herbs, cheeses, or seasonings.

Ingredients for Sourdough Garlic Pull-Apart Bread

You’ll need just a handful of simple ingredients.

For the Bread

1 large round sourdough bread loaf (about 1 pound)
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ cup unsalted butter, melted
4 garlic cloves, minced
2 tablespoons fresh parsley, finely chopped
½ teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Optional Additions

¼ teaspoon red pepper flakes
½ cup shredded cheddar cheese
1 tablespoon chopped fresh basil

Ingredient tip: Choose a sturdy, round sourdough boule. Its firm crust holds the filling while the soft interior absorbs the garlic butter.

How to Make Sourdough Garlic Pull-Apart Bread

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or aluminum foil.

Step 2: Slice the Sourdough Bread

Place your sourdough loaf on a cutting board.

Using a sharp serrated knife, make parallel cuts approximately 1 inch apart across the bread.

Rotate the loaf 90 degrees and repeat the cuts in the opposite direction, creating a crisscross pattern.

Important: Do not slice completely through the bottom of the loaf. Leave approximately ½ inch intact so the bread holds together.

Step 3: Prepare the Garlic Butter

In a small mixing bowl, combine:

Melted butter
Minced garlic
Fresh parsley
Italian seasoning
Salt
Black pepper

Stir until everything is well combined.

The garlic butter will soak into the sourdough and give every bite a rich, savory flavor.

Step 4: Add the Cheese

Carefully open the cuts in the bread with your fingers.

Stuff the shredded mozzarella into the spaces, distributing it throughout the loaf.

Sprinkle Parmesan cheese between the slices for extra flavor.

Try to get cheese deep inside the bread rather than leaving it all on top.

Step 5: Pour on the Garlic Butter

Using a spoon or pastry brush, generously distribute the garlic butter between the cuts.

Make sure the butter reaches the inside of the loaf.

Brush any remaining mixture over the top.

Sprinkle a little extra parsley over the bread.

Step 6: Bake Until Golden

Place the prepared bread on your lined baking sheet.

Cover loosely with aluminum foil and bake for 10 minutes.

Remove the foil and continue baking for another 5–10 minutes, until the cheese is melted and the top is golden brown.

For a crispier finish, broil for 1–2 minutes, watching carefully to prevent burning.

Step 7: Serve Warm

Remove the bread from the oven and allow it to cool for approximately 3 minutes.

Transfer it to a serving board and sprinkle with additional fresh parsley.

Serve immediately while the cheese is warm, melted, and stretchy.

Pull apart the individual pieces and enjoy!

Tips for Perfect Cheesy Garlic Pull-Apart Bread

Use fresh sourdough bread. A sturdy loaf with a crisp crust works best. Very soft sandwich bread may fall apart when stuffed.

Don’t cut through the bottom. Keeping the base intact makes it easier to fill, bake, and serve.

Stuff the cheese deeply. Cheese tucked between the bread pieces melts beautifully and creates those irresistible cheese pulls.

Use freshly minced garlic. Fresh garlic provides a stronger, more aromatic flavor than garlic powder.

Cover the bread initially. Foil helps warm the inside and melt the cheese before the crust becomes too dark.

Serve immediately. This bread tastes best straight from the oven when the cheese is still gooey.

Delicious Variations to Try

Cheddar and Mozzarella Garlic Bread

Replace half the mozzarella with sharp cheddar for a richer cheese flavor.

Spicy Garlic Pull-Apart Bread

Add red pepper flakes or finely chopped jalapeños to the garlic butter.

Herb and Parmesan Sourdough Bread

Use fresh rosemary, thyme, parsley, and extra Parmesan for an aromatic variation.

Pesto Garlic Bread

Spread a few tablespoons of basil pesto between the bread cuts before adding mozzarella.

What to Serve With Sourdough Garlic Bread

This cheesy bread pairs beautifully with many meals.

Serve it alongside creamy tomato soup, broccoli cheddar soup, homemade lasagna, spaghetti with marinara sauce, or a fresh garden salad.

It also makes an excellent appetizer for holiday gatherings, potlucks, and family movie nights.

For dipping, try warm marinara sauce, ranch dressing, or a little extra garlic butter.

How to Store and Reheat

Refrigerator

Allow leftover bread to cool completely.

Wrap it tightly in foil or place it in an airtight container.

Refrigerate for up to 3 days.

Freezer

Wrap the cooled bread securely in plastic wrap followed by aluminum foil.

Freeze for up to 2 months.

Reheating

Preheat your oven to 350°F (175°C).

Wrap the bread loosely in foil and bake for 10–15 minutes, or until heated through.

Remove the foil during the last few minutes if you prefer a crispier crust.

Frozen bread can be thawed overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use store-bought sourdough bread?

Absolutely! A store-bought round sourdough boule works perfectly and makes this recipe especially convenient.

Can I prepare this bread ahead of time?

Yes. Slice the loaf, add the cheese and garlic butter, then wrap and refrigerate for up to 24 hours before baking. Keep it refrigerated until ready to cook, and add a few minutes to the baking time if necessary.

What cheese melts best for pull-apart bread?

Low-moisture mozzarella is an excellent choice because it melts smoothly and creates beautiful cheese pulls. Monterey Jack and cheddar are also delicious options.

Can I make this recipe without sourdough?

Yes! You can substitute a sturdy round Italian bread loaf or crusty French boule.

How do I keep the bread from becoming soggy?

Avoid adding too much butter in one spot. Distribute it evenly throughout the cuts and uncover the loaf near the end of baking to crisp the crust.

Final Thoughts

This Sourdough Garlic Pull-Apart Bread combines everything you could want in a homemade appetizer: crispy sourdough, fragrant garlic butter, fresh herbs, and plenty of melted cheese.

It’s simple enough for a weeknight dinner but impressive enough to serve at a holiday gathering.

Once you pull apart that first warm, cheesy piece, you’ll understand why this recipe is such a favorite.

Have you tried making cheesy garlic sourdough bread at home? Let us know your favorite cheese combination in the comments!

WP Recipe Maker Recipe Card

Recipe Name: Sourdough Garlic Pull-Apart Bread

Description: Crispy sourdough bread stuffed with mozzarella, Parmesan, garlic butter, and fresh parsley, then baked until golden and deliciously cheesy.

Servings: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

1 round sourdough loaf (about 1 pound)
1½ cups shredded mozzarella
¼ cup grated Parmesan
½ cup unsalted butter, melted
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
½ teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet.
Slice sourdough in a crosshatch pattern, leaving the bottom intact.
Combine melted butter, garlic, parsley, Italian seasoning, salt, and pepper.
Stuff mozzarella and Parmesan between the bread cuts.
Spoon garlic butter evenly into the cuts and over the top.
Cover loosely with foil and bake for 10 minutes.
Uncover and bake for another 5–10 minutes until golden and melted.
Garnish with parsley and serve warm.

Estimated Nutrition (per serving): Approximately 380–450 calories, depending on the bread and cheese used.