The Cheesy Pull-Apart Garlic Bread Recipe is the ultimate crowd-pleaser that turns humble garlic bread into a gooey, irresistible treat. Imagine tearing apart soft, fluffy bread stuffed with melted mozzarella, rich butter, and roasted garlic, all bursting with flavor in every bite. This recipe brings together simple ingredients in a way that transforms your kitchen into an aromatic haven and results in a show-stopping dish perfect for sharing, snacking, or complementing your favorite meal.

Cheesy Pull-Apart Garlic Bread Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but essential for building the perfect Cheesy Pull-Apart Garlic Bread Recipe. Each one plays a key role, whether it’s the tender bread structure, creamy cheese, or that punch of garlic and herbs that make this recipe unforgettable.

Bread flour: Provides the perfect gluten structure for a soft yet sturdy loaf that pulls apart easily.
Whole milk: Adds richness and tenderness to the bread dough and tangzhong starter.
Granulated sugar: Feeds the yeast and balances the garlic’s pungency with a touch of sweetness.
Sea salt: Enhances all flavors and keeps the dough perfectly seasoned.
Instant dry yeast: Ensures a reliable, fluffy rise without the wait.
Tangzhong: A cooked flour and water/milk mixture that makes the bread unbelievably soft and moist.
Cream cheese: Brings a subtle tang and extra creaminess to the dough for richness.
Egg: Gives structure and a lovely golden crust to the bread.
Unsalted butter: Used in the dough and for the garlic butter mixture, adding luscious flavor and moisture.
Garlic: Roasted for mellow, sweet undertones, then mixed with olive oil for robust aroma.
Olive oil: Helps roast the garlic and adds a fruity, aromatic touch to the butter spread.
Flaky sea salt and black pepper: For seasoning and enhancing every bite.
Chopped parsley: Adds fresh, herbaceous brightness to the rich, cheesy bread.
Grated mozzarella: Melts to gooey, elastic perfection inside the loaf and on top for that irresistible cheese pull.
Egg wash (egg plus water): Brushes on the crust for a shiny, golden finish.

How to Make Cheesy Pull-Apart Garlic Bread Recipe

Step 1: Prepare the Tangzhong Starter

Begin by making the tangzhong, a magic mix of bread flour and whole milk cooked gently until it thickens into a smooth paste. This starter is the secret to achieving bread that stays soft and fresh longer. Let it cool before mixing into the main dough.

Step 2: Knead the Dough

Combine the remaining bread flour, sugar, salt, yeast, cream cheese, softened butter, egg, the cooled tangzhong, and milk to form your dough. Knead until the dough is elastic and smooth, perfect for holding all the cheesy goodness that comes next.

Step 3: First Proofing

Let the dough rise in a warm spot until doubled in size. This step guarantees a light, airy loaf that pulls apart effortlessly when baked.

Step 4: Roast and Prepare the Garlic Butter

Roast a whole head of garlic with olive oil until soft and fragrant. Mash the cloves and mix them with melted unsalted butter, chopped parsley, flaky sea salt, and black pepper to create a flavor-packed spread.

Step 5: Shape the Dough and Add Cheese

Roll the dough out into a rectangle. Spread a generous amount of garlic butter on it, then sprinkle shredded mozzarella evenly across the surface. Cut the dough into cubes or strips and stack or layer them to create pull-apart sections filled with luscious cheese and garlic butter.

Step 6: Egg Wash and Second Proofing

Arrange your prepared dough in a baking dish, brush with the egg wash for that irresistible shine, and let it rise a second time to ensure a glorious, fluffy texture.

Step 7: Bake Until Golden and Melty

Bake the bread at the recommended temperature until it puffs up and the cheese is melting and browning enticingly on top. The aroma alone will have everyone rushing to the table!

How to Serve Cheesy Pull-Apart Garlic Bread Recipe

Garnishes

To finish, sprinkle extra chopped parsley and flaky sea salt on top for a fresh and crunchy burst with every pull. A light dusting of freshly cracked black pepper adds a subtle kick that balances out the richness perfectly.

Side Dishes

This bread shines as a sidekick to hearty soups, vibrant salads, or even pasta dishes. It’s an excellent way to mop up sauces or add a comforting, cheesy twist to your dinner plate.

Creative Ways to Present

Serve the pull-apart bread in a rustic wooden bowl or on a large platter surrounded by small bowls of marinara, ranch, or spicy aioli. This encourages sharing and makes eating it a lively, interactive experience that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. This keeps it soft and prevents the cheese from drying out.

Freezing

If you want to save it for longer, freeze the baked bread by wrapping it well in foil and placing it inside a freezer bag. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Rewarm the bread in an oven preheated to 350°F (175°C) for about 10-15 minutes. This brings back the gooey cheese, warm garlic butter, and fresh-baked texture, almost as good as right out of the oven.

FAQs

Can I use pre-made garlic butter instead of roasting garlic myself?

Absolutely! While roasting garlic adds a deeper, mellow sweetness, quality pre-made garlic butter works well if you’re short on time and still delivers plenty of flavor.

Is this recipe suitable for beginners?

Yes! While it involves a few steps like making tangzhong and shaping the bread, the process is straightforward, and the results are so rewarding that beginners often find it worth the effort.

What type of cheese works best?

Mozzarella is ideal for its meltiness and stretchiness, but feel free to experiment by adding cheddar, fontina, or a mix for added flavor complexity.

Can I add herbs other than parsley?

Definitely! Fresh thyme, rosemary, or basil all pair wonderfully with garlic and cheese, making this recipe versatile to your taste preferences.

How long does the bread stay fresh?

When stored properly at room temperature, the bread remains fresh and soft for up to two days, but it’s best enjoyed warm and fresh for the ultimate experience.

Final Thoughts

The Cheesy Pull-Apart Garlic Bread Recipe is a warm hug of comfort food that transforms any meal or gathering into something special. Its combination of soft bread, melty cheese, and aromatic garlic butter is simply unbeatable. I encourage you to try this recipe and see why it’s become a cherished favorite — once you pull apart that first piece, you’ll be hooked!

Cheesy Pull-Apart Garlic Bread Recipe

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3.8 from 180 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (serves 6-8) 1x

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Description

This Cheesy Pull-Apart Garlic Bread recipe combines soft, fluffy bread with rich garlic butter and gooey mozzarella cheese, making it the perfect appetizer or side dish for any meal. Featuring a tender homemade dough enriched with cream cheese and a flavorful garlic butter swirl, this bread pulls apart easily to reveal layers of cheesy goodness infused with fresh parsley and seasoned with flaky sea salt and black pepper.

Ingredients

Scale

Dough

20g bread flour
80g whole milk
300g bread flour
15g granulated sugar
6g sea salt
6g instant dry yeast
All the tangzhong (pre-made roux with flour and water/milk)
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

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

Cheese & Finishing

100g grated mozzarella (plus a little extra for topping)
1 egg
1 tbsp water

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Instructions

Prepare the Tangzhong: Make the tangzhong by cooking 20g bread flour with 80g whole milk over medium heat until thickened. Allow to cool before using in the dough.
Make the Dough: In a mixing bowl, combine 300g bread flour, granulated sugar, sea salt, and instant dry yeast. Add the tangzhong, room temperature milk, cream cheese, egg, and softened butter. Mix and knead the dough until smooth and elastic. Let it rise in a warm place until doubled in size, about 1-2 hours.
Prepare Garlic Butter: Mince the garlic finely. In a pan, warm olive oil over low heat and gently sauté the garlic until fragrant but not browned. Remove from heat and mix with softened butter, chopped parsley, flaky sea salt, and black pepper. Set aside.
Shape the Bread: Punch down the risen dough and roll it out on a floured surface into a rectangle. Cut the dough into even squares. Brush each piece generously with garlic butter and sprinkle with grated mozzarella cheese.
Assemble Pull-Apart Bread: Stack the squares, one on top of the other, to form a tall stack. Place the stack into a greased baking pan. Repeat if necessary for layers, ensuring cheese and butter are evenly distributed.
Final Rise: Cover the assembled bread and allow it to rise again until puffy, about 30-45 minutes.
Prepare Egg Wash: Whisk together the egg and water to create an egg wash. Brush the top of the risen bread with the egg wash, then sprinkle a little extra mozzarella on top.
Bake: Preheat the oven to 180°C (350°F). Bake the bread for 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly.
Cool and Serve: Remove from oven and allow to cool slightly. Serve warm to enjoy the cheesy pull-apart effect and rich garlic flavor.