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–+ servings
Golden baked sourdough pull apart bread resting on a cooling rack.

Sourdough Pull Apart Bread

Soft, buttery sourdough pull apart bread filled with garlic herb butter, parsley, and grated cheese. This savory loaf bakes until golden and pulls apart into tender, flavorful pieces.
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Prep Time 45 minutes
Cook Time 35 minutes
rest time 8 hours
Total Time 9 hours 20 minutes
Servings: 10
Course: bread
Cuisine: American
Calories: 298
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Sourdough Starter
  • 20 g sourdough starter
  • 40 g all-purpose flour
  • 40 g water
  • Dough
  • 3/4 cup whole milk 180 g
  • 2 tablespoons plus 1 teaspoon granulated sugar 30 g
  • All the sourdough starter around 100 g active starter
  • 2 3/4 cups all-purpose flour or bread flour 350 g
  • 1 large egg
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter room temperature (55 g)
  • Filling
  • 6 tablespoons unsalted butter softened (85 g)
  • 2 tablespoons fresh parsley finely chopped, or use rosemary or thyme
  • 2 cloves garlic minced, or use 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 cup grated cheese such as Parmesan, mozzarella, cheddar, or Edam (50 g)
  • Egg Wash and Topping
  • 1 egg
  • 1 tablespoon water
  • Melted butter for brushing
  • Flaky salt for topping

Equipment

  • Mixing bowls
  • Kitchen scale
  • Measuring spoons
  • Dough scraper
  • Rolling Pin
  • Loaf pan
  • Plastic wrap or clean kitchen towel
  • Pastry brush
  • Small bowl
  • Knife or bench scraper
  • Cooling rack

Method
 

  1. In a small container, mix 20 g sourdough starter, 40 g all-purpose flour, and 40 g water. Cover and let rise until bubbly, active, and roughly doubled.
  2. In a large mixing bowl, add the whole milk, granulated sugar, active sourdough starter, flour, egg, and salt. Mix until a rough dough forms.
  3. Knead the dough until it begins to come together, then add the room-temperature butter.
  4. Continue kneading until the butter is fully incorporated and the dough is soft, elastic, and slightly tacky.
  5. Cover the dough and let it rise at room temperature until puffy and increased in size.
  6. In a small bowl, mix the softened butter, chopped parsley, minced garlic, and salt until smooth.
  7. Turn the dough out onto a lightly floured surface. Divide into equal pieces.
  8. Flatten each dough piece, spread with garlic herb butter, and sprinkle with grated cheese.
  9. Fold each piece and arrange the folded pieces upright in a greased loaf pan.
  10. Cover the loaf and let it proof until puffy and nearly filling the pan.
  11. Preheat the oven to 350°F (175°C).
  12. Whisk 1 egg with 1 tablespoon water, then brush the egg wash over the top of the loaf.
  13. Bake for 30 to 40 minutes, or until golden brown and cooked through.
  14. Brush the warm bread with melted butter and sprinkle with flaky salt.
  15. Let cool slightly, then pull apart and serve warm.

Nutrition

Calories: 298kcalCarbohydrates: 36gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 58mgSodium: 405mgPotassium: 128mgFiber: 1gSugar: 4gVitamin A: 490IUVitamin C: 2mgCalcium: 94mgIron: 2mg

Notes

  • Use active, bubbly sourdough starter for the best rise.
  • The rise time can vary depending on room temperature and starter strength.
  • Bread flour gives a slightly chewier texture; all-purpose flour gives a softer loaf.
  • Keep the filling butter softened, not melted, so it spreads easily.
  • Parmesan, mozzarella, cheddar, or Edam can all be used for the filling.
  • Tent with foil if the top browns too quickly before the center is done.
  • Store leftovers in the fridge and reheat before serving.
  • Serve warm for the best garlic butter flavor and pull-apart texture.

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