Crisp, golden brown, and bursting with savory garlic and herb flavor, this Sourdough Discard Garlic Pull-Apart Bread is a showstopper that’s surprisingly easy to make. The inside is soft and chewy, creating the perfect contrast to the buttery, crispy exterior. Each pull-apart piece is infused with garlicky goodness, making it incredibly addictive.
This recipe works because it transforms what would otherwise be kitchen waste – sourdough discard – into something truly special. The discard adds a subtle tang and contributes to the bread’s unique texture. The combination of fresh parsley and chives perfectly complements the garlic, while a touch of red pepper flakes (if you dare!) adds a gentle warmth. This bread is ideal for serving as an appetizer at your next gathering, alongside a comforting bowl of soup, or as a fun, interactive side dish for any meal.
Why you’ll love this Sourdough Discard Garlic Pull-Apart Bread with Sourdough Discard Garlic Bread
- It’s a fantastic way to use up your sourdough discard, minimizing waste and maximizing flavor.
- The pull-apart design makes it fun and easy to share, perfect for parties and gatherings.
- The combination of garlic, herbs, and Parmesan creates an irresistible flavor profile that everyone will love.
- This sourdough discard garlic bread is surprisingly simple to make, even for beginner bakers.
- It’s a versatile dish that pairs well with soups, salads, pasta, and more.
- The soft, chewy interior and crispy exterior offer a delightful textural contrast.
Ingredients & Substitutions
- 1 cup (240g) sourdough discard, unfed
- 1/4 cup (60ml) warm water
- 2 1/4 cups (280g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup (1 stick, 113g) unsalted butter, melted
- 6 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
Sourdough discard garlic bread makes every moment feel indulgent. Tips & Substitutions: For a richer flavor, brown the butter before adding the garlic and herbs. If you don’t have fresh herbs, you can use dried, but reduce the amount by half. Feel free to experiment with different cheeses, such as mozzarella or asiago, instead of Parmesan.
How to make Sourdough Discard Garlic Pull-Apart Bread
Step 1: Prepare the Dough
In a large bowl, combine the sourdough discard, warm water, flour, salt, and sugar. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rest for 30 minutes.
Chef’s Tip: Don’t over-knead the dough. A slightly sticky dough is better than a dry, overworked one.
Step 2: Make the Garlic Butter
While the dough rests, prepare the garlic butter. In a small bowl, combine the melted butter, minced garlic, parsley, chives, and red pepper flakes (if using). Mix well.
Chef’s Tip: For a more intense garlic flavor, roast the garlic cloves before mincing.
Step 3: Shape the Pull-Apart Bread
Preheat oven to 375°F (190°C). Grease a 9-inch springform pan or cake pan. Divide the dough into approximately 24 equal pieces. Roll each piece into a small ball.
Step 4: Assemble and Bake
Dip each dough ball into the garlic butter mixture, coating it thoroughly. Arrange the coated dough balls in the prepared pan, slightly overlapping. Pour any remaining garlic butter over the dough balls in the pan. Sprinkle with grated Parmesan cheese. Bake for 20-25 minutes, or until the bread is golden brown and cooked through. Let cool for a few minutes before serving. The sourdough discard garlic pull-apart bread is best served warm.
Tips for Success
- Use a kitchen scale for precise measurements, especially for the flour, to ensure the correct dough consistency.
- Don’t overcrowd the pan; leave a little space between the dough balls for even baking.
- If the top of the bread starts to brown too quickly, tent it with foil during the last few minutes of baking.
- Let the dough rest for the full 30 minutes to allow the gluten to relax, resulting in a softer bread.
Serving Suggestions
This Sourdough Discard Garlic Pull-Apart Bread is incredibly versatile. Serve it as an appetizer with a side of marinara sauce or pesto for dipping. It also pairs perfectly with soups, stews, and pasta dishes. For a complete meal, try it alongside some juicy Amish chicken thighs. The bread is also delicious on its own as a snack.
Storage & Reheating
Store leftover pull-apart bread in an airtight container at room temperature for up to 2 days. To reheat, wrap the bread in foil and warm it in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also microwave individual pieces for a quick reheat, but be careful not to overcook them. For a delightful addition to your holiday spread, consider making a cranberry jalapeno dip recipe to serve alongside this savory bread.
Frequently Asked Questions
- Can I freeze this bread? Yes, you can freeze the baked bread. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw completely before reheating.
- Can I use a different type of flour? While all-purpose flour works best for this recipe, you can substitute a portion of it with bread flour for a chewier texture.
- Is it necessary to use fresh herbs? Fresh herbs provide the best flavor, but you can use dried herbs in a pinch. Use half the amount of dried herbs as you would fresh.
In conclusion, this Sourdough Discard Garlic Pull-Apart Bread is a delicious and rewarding way to transform your sourdough discard into something truly special. The irresistible combination of flavors and textures, along with its ease of preparation, makes it a guaranteed crowd-pleaser. Give it a try and let us know what you think in the comments below!
Sourdough Discard Garlic Pull-Apart Bread
Transform your sourdough discard into an unbelievably delicious and shareable garlic pull-apart bread! This recipe creates a soft, chewy interior with a perfectly crisp, golden-brown crust, all infused with rich garlic-herb butter. The individual ‘pull-apart’ segments make it fun and easy to enjoy – perfect for appetizers, snacks, or a side dish with your favorite meal. Forget tossing that discard; this is its moment to shine!
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 1 cup (240g) sourdough discard, unfed
- 1/4 cup (60ml) warm water
- 2 1/4 cups (280g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup (1 stick, 113g) unsalted butter, melted
- 6 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated parmesan cheese
Instructions
- In a large bowl, combine the sourdough discard, warm water, flour, salt, and sugar. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rest for 30 minutes.
- While the dough rests, prepare the garlic butter. In a small bowl, combine the melted butter, minced garlic, parsley, chives, and red pepper flakes (if using). Mix well.
- Preheat oven to 375°F (190°C). Grease a 9-inch springform pan or cake pan.
- Divide the dough into approximately 24 equal pieces. Roll each piece into a small ball.
- Dip each dough ball into the garlic butter mixture, coating it thoroughly. Arrange the coated dough balls in the prepared pan, slightly overlapping.
- Pour any remaining garlic butter over the dough balls in the pan. Sprinkle with grated Parmesan cheese.
- Bake for 20-25 minutes, or until the bread is golden brown and cooked through. Let cool for a few minutes before serving. The sourdough discard garlic pull-apart bread is best served warm.
Notes
For a more intense garlic flavor, roast the garlic cloves before mincing. Store leftover pull-apart bread in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving. You can substitute other herbs like oregano, rosemary, or thyme for parsley and chives.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg