Garlic Cheese Sourdough Pull-Apart Bread
A twice-baked sourdough boule sliced in a criss-cross pattern, filled with garlic butter and cheese, and baked again until melty, golden, and perfectly pull-apart.
Servings 1 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.
Notes
Let the loaf cool slightly before cutting to prevent the cheese from melting too quickly.
Soft butter works best—avoid melted butter.
Expect some cheese to leak out and crisp up on the pan; it’s delicious.
Best served warm.