Sourdough Garlic Pull-Apart Bread with Mozzarella
A shareable sourdough loaf with mozzarella-filled sections, warm garlic herb butter, and a golden Parmesan finish.
Sourdough garlic pull-apart bread is an easy centerpiece for a relaxed meal or gathering. Start with a baked round loaf, make deep cuts without separating the base, and add cheese and fragrant butter between the sections. Covered baking warms the interior; a short uncovered finish brings back the crisp edges. This version uses olive oil with the butter so the herb mixture is easy to drizzle into the cuts.
Why You’ll Love This Pull-Apart Bread
- No raw dough or starter maintenance required.
- Layers of cheese rather than a topping only on the surface.
- A useful way to serve a day-old sourdough boule.
- Simple ingredients that can be prepared before guests arrive.
Sourdough Garlic Pull-Apart Bread Recipe
Prep: 20 minutes
Bake: 30–35 minutes
Rest: 5 minutes
Yield: 8 side servings
Oven: 350°F
Ingredients
- 1 sturdy round sourdough loaf, about 1¼ pounds
- ¼ cup unsalted butter
- 2 tablespoons olive oil
- 3 medium garlic cloves, finely minced
- 2 tablespoons chopped fresh basil or parsley
- 1 tablespoon chopped chives
- ¼ teaspoon fine salt, optional, according to the bread’s saltiness
- 1½ cups shredded low-moisture mozzarella
- ½ cup shredded provolone or additional mozzarella
- ¼ cup finely grated Parmesan
Baking Tip: Grate the cheese into small shreds that can slip between the cuts. Large cubes are harder to distribute and may leave some sections with cheese only near the top.
How to Make Sourdough Garlic Pull-Apart Bread
Step 1: Prepare and Cut
Heat the oven to 350°F. Set a large piece of foil on a rimmed baking sheet. Place the bread on a stable board and cut parallel lines about 1¼ inches apart with a serrated knife. Stop about ½ inch above the base so the loaf stays together.
Rotate the board and cut across those lines to make broad diamond or square sections. Keep your supporting hand clear of the knife and use short sawing strokes through the crust. If the bread has a very irregular shape, adapt the spacing instead of forcing perfectly identical pieces.
Step 2: Warm the Garlic Butter
Melt the butter in a small saucepan over low heat. Add the olive oil and garlic and warm gently for about 1 minute, just until fragrant. Do not brown the garlic. Remove from the heat and stir in the herbs and optional salt. Let cool for a couple of minutes so it is warm rather than sizzling.
Combine the mozzarella and provolone in a bowl, keeping the Parmesan separate. The mixture should be easy to pick up in small pinches. Low-moisture cheese produces a better filling than a very wet fresh mozzarella, which can leave the center soggy.
Step 3: Fill Evenly
Set the loaf on the foil. Open a few cuts gently and spoon a little garlic butter over the exposed crumb, letting it run down into the gaps. Work across the loaf in both directions. Reserve about 1 tablespoon of the herb butter for the top.
Tuck the shredded cheese mixture between the sections, dividing it evenly rather than packing a few gaps tightly. Support the base with your hand as needed. Brush the remaining garlic butter across the top and sprinkle with Parmesan. Keep the sections close enough that the loaf still holds its original shape.
Step 4: Bake Covered
Bring the foil around the bread loosely and fold it closed above the top, leaving some space so it does not stick to the cheese. Bake for 20 minutes. Open a small part carefully to check that the cheese in the deeper cuts is softening and the center feels warm.
If the loaf started refrigerator-cold, allow another 5–10 minutes covered before uncovering. A large, dense boule needs more time than a light loaf of the same size. The covered stage protects the outer crust while the inside heats.
Step 5: Brown the Top
Unwrap carefully, directing steam away from your hands. Bake uncovered for 10–15 minutes, until the cheese is melted, the Parmesan is lightly golden, and the exposed bread edges feel crisp. Watch during the final minutes because herbs and small cheese shreds can darken quickly.
If one area browns too fast, shield it loosely with foil rather than lowering the heat before the rest is ready. Avoid broiling unless you can watch constantly; a very short interval can turn garlic and herbs bitter.
Step 6: Rest and Serve
Rest for 5 minutes, then transfer to a board or platter with the base supported. Let diners pull sections gently, or cut through the bottom into portions for easier serving.
Serve beside soup, pasta, or a large green salad. This is best shared while warm. If you are serving children, separate their portions first and let the molten cheese cool to a comfortable temperature.
Tips and Variations
Use a loaf that is cool and firm enough to cut cleanly. A very fresh, steaming loaf can collapse under the knife. Swap basil for parsley if desired, or add a small pinch of red pepper flakes to the butter. For a sharper flavor, replace the provolone with mild cheddar. Avoid adding wet sauces inside the cuts, which make the base difficult to lift.
Storage Guidance
Refrigerate cooled leftovers within 2 hours and use within 3 days. Wrap portions in foil and reheat at 350°F until hot throughout, uncovering briefly at the end. Freeze airtight for up to 1 month and thaw in the refrigerator before warming. Reheat only the portion you plan to eat rather than cycling the entire loaf through repeated heating.
Short FAQ
Can I fill it in advance?
Yes. Wrap and refrigerate up to 1 day, then add covered baking time from cold.
What if I cut through the base?
Gather the sections together on the foil and bake supported. Serve with a spatula.
Is this a bread dough recipe?
No. It begins with a fully baked sourdough loaf and adds a cheese-and-garlic filling.
