There is something utterly magical about sinking your teeth into warm, gooey, and irresistibly fragrant garlic bread that pulls apart with cheesy strands in every bite. This Cheesy Pull-Apart Garlic Bread Recipe combines soft, fluffy homemade bread with a rich garlic butter slathered generously between the layers, dripping with melty mozzarella cheese. It’s the perfect snack or side that promises crowd-pleasing smiles and cozy kitchen vibes. Once you try this recipe, it will become your go-to when you need that ultimate comfort food with a cheesy, garlicky twist.
Ingredients You’ll Need
Each ingredient in this Cheesy Pull-Apart Garlic Bread Recipe plays a crucial role, from the tender bread base to the flavorful garlic butter and creamy cheese that binds it all together. These simple, high-quality ingredients combine effortlessly to create something extraordinary, balancing texture and taste perfectly.
- Bread flour (300g): Essential for a chewy, elastic dough that rises beautifully and gives great structure.
- Whole milk (80g + 90g): Adds richness and softness to the bread for a tender crumb.
- Granulated sugar (15g): Feeds the yeast and balances the savory garlic flavor.
- Sea salt (6g + pinch): Enhances all the other flavors without overpowering.
- Instant dry yeast (6g): The magic ingredient that helps the dough rise and become airy.
- Tangzhong: A cooked flour and water mixture that keeps the bread extra soft and fresh longer.
- Cream cheese (40g): Adds creamy richness for an indulgent texture inside the bread.
- Egg (1 medium + 1 for glaze): Gives structure and a beautiful golden crust.
- Unsalted butter (90g + 70g): Soft butter incorporated into dough and melted for garlic butter spreading.
- Garlic (1 head): The star flavor, roasted or finely minced to infuse the bread deeply.
- Olive oil (½ tbsp): Used for roasting or sautéing garlic to mellow out the sharpness.
- Chopped parsley (1 ½ tbsp): Adds a fresh, herby note and beautiful color to the garlic butter.
- Grated mozzarella (100g + extra): Melts perfectly to create stretchy cheese layers throughout the bread.
- Black pepper (pinch): Adds a subtle kick that complements the garlic and cheese.
- Flaky sea salt (pinch): Sprinkled on top for added texture and bursts of flavor.
How to Make Cheesy Pull-Apart Garlic Bread Recipe
Step 1: Prepare the Tangzhong and Dough
Start by making your tangzhong, a mixture of bread flour and whole milk cooked gently until thickened. This secret ingredient is what keeps your bread soft and fresh far longer than usual. Once cooled, combine the tangzhong with the remaining bread flour, sugar, salt, instant yeast, cream cheese, egg, and softened butter. Knead everything together until you get a smooth, elastic dough that bounces back when poked. This step is crucial for a fluffy, tender bread base that holds all that cheesy goodness.
Step 2: First Proofing of Dough
Cover your dough with a damp towel or plastic wrap and let it rest in a warm spot until it doubles in size. This may take about an hour but is worth the wait—your bread will have a light texture and lovely rise from this fermentation phase. Patience here leads to deliciousness!
Step 3: Make the Garlic Butter Filling
While your dough proofs, it’s time to create the star filling: melt 70g of unsalted butter and gently cook finely minced garlic in olive oil until fragrant but not burnt. Add in chopped parsley, a pinch of flaky sea salt, and black pepper. Mix this vibrant garlic butter with plenty of grated mozzarella and set aside. The aroma of this will make it hard to wait until baking!
Step 4: Shape and Fill the Dough
Roll your dough out into a large rectangle on a floured surface, aiming for an even thickness. Spread the garlic butter mixture generously all over the surface. Cut the dough into strips or squares, stack them back together in layers, and place the stack inside a greased loaf pan. This layering is what allows you to pull apart cheesy, garlicky bites after baking.
Step 5: Second Rise and Egg Wash
Allow your loaf to proof once more until puffy and nearly doubled in size again. This ensures your bread will be light and airy after baking. Just before baking, whisk one egg with a tablespoon of water and brush the top of your loaf to give it a gorgeous golden shine. Sprinkle a little extra mozzarella and flaky salt on top for an irresistible finish.
Step 6: Bake to Perfection
Bake your pull-apart garlic bread in a preheated oven until golden brown, bubbling with melted cheese inside. The intoxicating aroma filling your kitchen will signal it’s time to dig in. Let it cool slightly, then get ready to enjoy the magic of pulling apart warm, cheesy, garlicky bites.
How to Serve Cheesy Pull-Apart Garlic Bread Recipe
Garnishes
Fresh herbs like parsley or chives sprinkled on top add a pop of color and a fresh taste that cuts through the richness beautifully. A light dusting of flaky sea salt just before serving brings an extra layer of texture that makes every bite satisfying.
Side Dishes
This pull-apart bread pairs wonderfully with almost anything! Serve alongside hearty soups, vibrant salads, or your favorite pasta dishes to add a comforting, cheesy side that complements almost every meal. It’s also fantastic with dips like marinara, pesto, or a garlic aioli for dipping.
Creative Ways to Present
For a fun twist, try serving this Cheesy Pull-Apart Garlic Bread Recipe in individual ramekins or mini loaf pans to create personalized portions. You could also add extras like jalapeño slices, sun-dried tomatoes, or different cheeses for an exciting flavor burst. Presentation is your playground here—any way you serve it will be met with delighted smiles!
Make Ahead and Storage
Storing Leftovers
Leftover cheesy pull-apart bread is best stored in an airtight container or wrapped tightly in foil at room temperature for up to two days. To keep the bread from drying out, avoid refrigeration right away, but if necessary, bring it back to room temperature before reheating.
Freezing
If you want to save this treat for longer, freeze the baked bread wrapped securely in plastic wrap and aluminum foil. It freezes well for up to one month. Thaw overnight in the refrigerator or at room temperature the next day before warming.
Reheating
To revive leftover Cheesy Pull-Apart Garlic Bread Recipe, warm it in an oven preheated to 350°F (175°C) for about 10-15 minutes until the cheese melts and the bread reheats evenly. Avoid microwaving if possible, as it can make the bread soggy.
FAQs
Can I use pre-made bread dough instead of making tangzhong dough?
Absolutely! While the tangzhong method adds extra softness and shelf life, using high-quality pre-made bread dough works fine. Just be sure to add your garlic butter and cheese as directed for that melty pull-apart effect.
What cheese works best besides mozzarella?
Mozzarella is great for its meltiness and stretchiness, but you can mix in cheeses like cheddar, provolone, or fontina for additional flavor complexity. Just remember to use cheeses that melt well to keep that gooey texture.
Is this recipe suitable for freezing before baking?
You can freeze the dough after the shaping step but before the second rise. Wrap it tightly and defrost overnight in the fridge when ready to bake, then allow it to proof before baking as usual.
Can I make this bread vegan?
It’s possible to adapt by substituting dairy butter with vegan butter, using plant-based cream cheese, and picking a non-dairy milk alternative. Vegan mozzarella-style shreds can work, too. Adjust yeast and flour ratios as needed for texture.
How long does the garlic bread stay fresh?
Freshly baked, this bread is at its best within 1-2 days when properly stored. Thanks to the tangzhong and the richness of the ingredients, it tends to stay soft and flavorful longer than traditional garlic bread.
Final Thoughts
If you’re craving a show-stopping, cozy treat that is equal parts cheesy, garlicky, and utterly addictive, this Cheesy Pull-Apart Garlic Bread Recipe is your new best friend. It’s fun to make, delightful to share, and absolutely satisfying every single time. Treat yourself and your loved ones to this pull-apart masterpiece – I promise it will disappear fast and leave everyone asking for seconds.
Print
Cheesy Pull-Apart Garlic Bread Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 1 loaf (serves 6-8)
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Description
This Cheesy Pull-Apart Garlic Bread is a delightful, soft, and flavorful bread perfect for sharing. It features a tangzhong-based dough that yields a tender crumb, infused with garlic butter and fresh parsley, and generously filled with melted mozzarella cheese. Ideal as a savory snack or a side, this recipe combines the comforting aroma of garlic with gooey, stretchy cheese in every pull-apart bite.
Ingredients
For the Tangzhong
- 20g bread flour
- 80g whole milk
Dough
- 300g bread flour
- 15g granulated sugar
- 6g sea salt
- 6g instant dry yeast
- All the tangzhong
- 90g whole milk (room temperature, 77°F/25°C)
- 40g cream cheese (full fat)
- 50g egg (1 medium egg)
- 20g unsalted butter (softened)
Garlic Butter and Topping
- 1 head garlic
- ½ tbsp olive oil
- Pinch of flaky sea salt
- Pinch of black pepper
- 70g unsalted butter
- 1 ½ tbsp chopped parsley
- Pinch of flaky sea salt
- 100g grated mozzarella (plus extra for topping)
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- Prepare the Tangzhong: In a small saucepan, whisk together 20g bread flour and 80g whole milk until smooth. Cook over low heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let cool to room temperature.
- Make the Dough: In a mixing bowl, combine 300g bread flour, granulated sugar, sea salt, and instant dry yeast. Add the tangzhong, 90g whole milk, cream cheese, egg, and softened unsalted butter. Mix until the dough forms and knead until smooth and elastic. Cover and let the dough rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Prepare Garlic Butter: Peel and finely mince the entire head of garlic. In a small pan, heat ½ tbsp olive oil and gently cook the garlic on low heat until fragrant but not browned. In a separate bowl, mix the softened butter, cooked garlic with oil, chopped parsley, flaky sea salt, and black pepper until well combined. Set aside.
- Shape the Dough: After the dough has risen, punch it down to release air and roll it out into a rectangle. Spread the garlic butter mixture evenly over the surface. Sprinkle grated mozzarella cheese evenly on top.
- Assembly: Using a knife or dough cutter, slice the dough into small squares or strips without cutting all the way through, allowing it to be pull-apart. Arrange the dough pieces into a loaf pan or baking dish in a way that allows easy pulling apart after baking.
- Final Rise and Egg Wash: Cover the assembled dough and let it rise for another 30-45 minutes until puffy. Beat the egg with water to create an egg wash and brush it gently over the top of the dough. Sprinkle a little extra mozzarella cheese on top for added cheesiness.
- Bake: Preheat the oven to 350°F (175°C). Bake the garlic bread for 25-30 minutes, or until golden brown and the cheese is melted and bubbly. Remove from oven and let cool slightly before serving.
Notes
- Using the tangzhong method ensures a soft, fluffy crumb that stays fresh longer.
- Cook garlic gently to avoid bitterness; it should be fragrant and mellow.
- Adjust the amount of mozzarella cheese according to your preference for cheesiness.
- Serve warm for the best pull-apart experience with gooey melted cheese.
- Store leftovers wrapped in foil at room temperature for up to 2 days or refrigerate for 4-5 days.
