This garlic cheese sourdough pull-apart bread is made using a fully baked sourdough boule. The loaf is sliced, filled with garlic butter and plenty of cheese, then baked again until warm, melty, and easy to pull apart.
It’s a simple way to turn your everyday sourdough bread into a show-stopping appetizer or cozy side dish, perfect for soup nights, holidays, or family gatherings.
No changes to your dough.
No special shaping.
Just bake, cut, fill, and bake again.
This post may contain affiliate or sponsored content.
Pin for later:
Why You’ll Love This Recipe
- Uses your regular sourdough boule
- No need to change hydration or fermentation
- Easy for beginners
- Soft, pull-apart center with crispy edges
- Perfect for sharing
Similar posts you might like:
- Roasted Garlic, Rosemary, and Kalamata Olives Sourdough Bread
- Sourdough Cheddar Jalapeño Biscuits
- Sourdough Chicken Bacon Alfredo Pizza
Ingredients
- 1 fully baked sourdough boule, made using my No-Knead Easy Sourdough Recipe, baked until deeply golden and fully cooked through.
- Unsalted butter, softened so it’s easy to spread into the cuts and melts evenly in the oven.
- Garlic, freshly minced for the best flavor.
- Salt, just a small amount to balance the butter and bring out the garlic flavor, unless you’re using salted butter.
- Fresh parsley (optional), finely chopped for a little freshness and color.
- Mozzarella cheese, shredded for that classic stretchy, melty pull-apart texture.
- Cheddar, shredded to add depth and a richer cheesy flavor.
- Parmesan cheese (optional), finely grated for a salty, savory finish.
Tools Needed
- Sharp serrated bread knife
- Small bowl (for garlic butter)
- Spoon or small spatula
- Baking sheet or Dutch oven
- Parchment paper
Instructions
1. Bake the Sourdough Boule
Bake your sourdough boule exactly as you normally would until fully done.
The loaf should be:
- Deep golden brown
- Firm crust
- Fully baked through
Let the bread cool 15–20 minutes.
It should be warm, not hot.
This resting time helps prevent the cheese from melting too fast and leaking out.
2. Make the Garlic Butter
In a small bowl, mix together:
- Soft butter
- Garlic
- Salt
- Parsley (if using)
Set aside.
The butter should be spreadable, not melted.
3. Cut the Criss-Cross Pattern
Place the loaf on a cutting board.
Using a sharp serrated knife:
Cut slices about ¾–1 inch (2–3 cm) apart
Cut almost all the way down, but do not cut through the bottom
Turn the loaf and repeat in the opposite direction to create a criss-cross pattern.
4. Fill with Garlic Butter & Cheese
Using a spoon or small spatula:
Push garlic butter deep into the cuts
Sprinkle cheese generously into each opening
Gently press the cheese down so it stays inside
Don’t worry if it looks messy — that’s exactly what you want.
5. Bake Again
Place the filled loaf on a baking sheet or into a dutch oven.
Bake at 375°F (190°C) for 12–18 minutes, uncovered, until:
- Cheese is fully melted
- Edges are bubbling
- Top is lightly golden
Optional: Broil for 1–2 minutes at the end for extra color (watch closely).
6. Serve
Let the bread rest for 5–10 minutes, then serve warm.
Pull apart and enjoy while the cheese is still stretchy and soft.
Tips for Success
- Let the loaf cool slightly before cutting
- Use soft butter, not melted
- Push toppings deep into the cuts, not just on top
- This works best with medium-hydration boules
Variations
- Add chopped green onions or chives
- Mix herbs into the butter (thyme, oregano, rosemary)
- Add cooked bacon bits
- Make it pizza-style with marinara + mozzarella + pepperoni
Frequently Asked Questions
Can I use sourdough discard?
This recipe uses a fully baked loaf, so discard would be part of your original bread recipe if you use it there.
Will the cheese leak out?
Yes — a little. That’s normal and delicious.
Can I make this ahead of time?
You can bake the loaf earlier in the day, then cut, fill, and bake again right before serving.
Can I reheat leftovers?
Yes. Reheat uncovered in the oven at 350°F (175°C) until warm.
Perfect With
- Soup or stew
- Salad
- Holiday dinners
- Family movie nights
Garlic Cheese Sourdough Pull-Apart Bread
Ingredients
- 1 fully baked sourdough boule made using my No-Knead Easy Sourdough Recipe
- 60 g unsalted butter, softened ¼ cup
- 2-3 garlic cloves finely minced
- ¼ tsp salt
- 1 tbsp fresh parsley finely chopped (optional)
- 100 g shredded mozzarella cheese 1 to 1½ cups
- 50 g shredded cheddar ½ cup
- 1 tbsp finely grated parmesan cheese optional
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper if desired.
- Place the cooled sourdough boule on a cutting board and cut deep slices about ¾–1 inch apart, without cutting all the way through the bottom.1 fully baked sourdough boule
- Turn the loaf and repeat the cuts in the opposite direction to create a criss-cross pattern.
- In a small bowl, mix together the softened butter, garlic, salt, and parsley.60 g unsalted butter, softened, 2-3 garlic cloves, ¼ tsp salt, 1 tbsp fresh parsley
- Spoon the garlic butter deep into the cuts, spreading it evenly throughout the loaf.
- Stuff the shredded cheeses into the cuts, gently pressing them down so they stay inside.100 g shredded mozzarella cheese, 50 g shredded cheddar, 1 tbsp finely grated parmesan cheese
- Transfer the loaf to the prepared baking sheet and bake uncovered for 12–18 minutes, until the cheese is fully melted and bubbling.
- Optional: Broil for 1–2 minutes at the end for extra color, watching closely.
- Let rest for 5–10 minutes, then serve warm and pull apart.
Leave a Reply