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
Scale
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.
