Cheesy Garlic Pull-Apart Bread
A crusty loaf cut into a grid, stuffed with mozzarella and Parmesan and soaked in garlic-parsley butter.
Five ingredients, one loaf of bread and 40 minutes: this is the easiest crowd-pleaser on the site. Every piece tears off with a string of melted cheese.
A round sourdough loaf works best because its sturdy crust holds the shape while the inside soaks up the butter.
Cheesy Garlic Pull-Apart Bread
Ingredients
Ingredients
- 1 round sourdough loaf, about 1½ lb (680 g)
- ½ cup (113 g) unsalted butter, melted
- 4 garlic cloves, minced
- 2 tbsp chopped fresh parsley
- ¼ tsp salt
- 2 cups (225 g) shredded low-moisture mozzarella
- ½ cup (45 g) grated Parmesan
Instructions
- Heat the oven to 350°F (175°C).
- With a serrated knife, cut the loaf in parallel lines about 1 inch (2.5 cm) apart, stopping about ½ inch (1 cm) above the bottom crust. Turn the loaf and cut across the first lines to make a grid.
- Stir the melted butter, garlic, parsley and salt together.
- Place the loaf on a large sheet of foil on a baking sheet. Gently open the cuts and push the mozzarella and Parmesan deep into them.
- Spoon or brush the garlic butter into all the cuts and over the top.
- Wrap the loaf in the foil and bake for 15 minutes.
- Open the foil and bake for 10 minutes more, until the cheese is fully melted and the top is crisp. Serve warm.
Tips for success
- Don't cut through the bottom crust, or the loaf falls apart before it reaches the table.
- Push the cheese down into the cuts rather than piling it on top, so it melts inside.
- Add a pinch of red pepper flakes or some chopped cooked bacon to the butter for a variation.
Storing and reheating
Best eaten fresh. Wrap leftovers in foil and refrigerate for up to 2 days, then reheat wrapped in a 350°F (175°C) oven for 10 to 15 minutes.
Equipment you'll need
- Serrated bread knife
- Baking sheet
- Aluminum foil
Questions
Can I use a different bread?
Yes. Any crusty round or oval loaf works, such as a boule or Italian bread. Soft sandwich bread gets soggy.
Can I prepare it ahead?
Stuff and butter the loaf, wrap it in foil and refrigerate for up to 8 hours. Add 5 minutes to the covered bake.
Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
