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Pull Apart Garlic Bread - homemade pull apart garlic bread recipe that is easy, fool proof and yields the softest and best garlic bread ever!
Pull Apart Garlic Bread
I am not a good baker, but once in while, when I chance upon great baking recipes, I would bookmark them and attempt the recipes at home.
So, when I saw this amazing pull apart garlic bread on Pinterest a few weeks ago, I immediately saved it to one of my boards.
I love garlic bread, especially those warm-off-the-oven, garlicky, buttery, aromatic pull apart garlic bread that I can just easily tear off and munch away.
While I like the regular loaf of garlic bread, sometimes it’s kind of a hassle as I need to slice the garlic bread before eating.
So the pull apart garlic bread works just great for me, as I can just tear it off and eat the bread whenever I like.
I gathered the ingredients and spent some time in the kitchen baking this wonderful pull apart garlic bread. The recipe is adapted from Gather from Bread but I reduced the ingredients into half.
I wanted to make sure that I don’t waste the ingredients in case I fail. The recipe is rather easy and straight forward to follow and fool proof.
A couple of hours in the kitchen and I had the beautiful bread in the kitchen!
For more bread recipes, check out my brioche and milk bun recipes!
Ingredients
Ingredients For Pull Apart Garlic Bread
- Bread flour
- Butter
- Active dry yeast
- Milk
- Salt
- Sugar
- Water
Ingredients For Topping
- Parsley
- Garlic
- Melted butter
- Salt
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle sugar and yeast into the water. Let stand 5-10 minutes until foamy. Mix in butter, milk, salt and stir in the flour gradually. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. Divide dough into 2 equal portions.
Step 2: In a small bowl, combine the butter, salt, parsley leaves, and garlic. Cut dough into small round pieces and dip into the butter mixture. Arrange the dough balls into two mini loaf pan or one regular loaf pan. Cover and let rise until doubled, about 1 hour. Reserve the leftover butter mixture.
Step 3: Bake at 350°F (176°C) for 30 minutes or until golden brown. Baste the butter mixture on the pull apart garlic bread after they are out of the oven.
Frequently Asked Questions
This recipe is only 414 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
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Pull Apart Garlic Bread
Ingredients
- 1/2 cup warm water
- 1 teaspoon active dry yeast
- 1 tablespoon white sugar
- 1 tablespoon unsalted butter, softened
- 1/2 cup milk
- 1 teaspoon salt
- 3 cups bread flour
Topping:
- 4 tablespoons butter, melted
- 1 pinch salt
- some fresh parsley leaves, finely chopped
- 2 cloves garlic, finely minced
Instructions
- Add warm water to the bowl of a stand mixer fitted with a dough hook. Sprinkle sugar and yeast into the water and let it stand for 5-10 minutes until foamy. Mix in the butter, milk, and salt, and then stir in the flour gradually. Knead for 7-10 minutes. The dough should stick to the bottom of the bowl but clear the sides. Divide the dough into 2 equal portions.
- In a small bowl, combine the butter, salt, parsley leaves, and garlic. Cut the dough into small round pieces and dip them into the butter mixture. Arrange the dough balls in two mini loaf pans or one regular loaf pan. Cover and let rise until doubled, about 1 hour. Reserve the leftover butter mixture.
- Bake at 350°F (176°C) for 30 minutes or until golden brown. Baste the butter mixture onto the pull-apart garlic bread after it comes out of the oven.
Video
Notes
- Dough should stick to the bottom of the bowl but clears sides.
- You can divide the dough balls into however many pieces you would like to place into the loaf pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy and delicious. Used a meatloaf pan and they can out PERFECT!
Thank you for an incredible recipe!
Thanks Heather. So glad it worked out for you and thanks for the 5 stars rating.
I am wanting to make this tonight….um now. Lol
I doubt you’ll see this anytime soon, but can you double or triple the recipe? I HAVE to make this for my family, but my goodness. One pan will just cause a lot of disappointment and stress, lol. I will need two at least. We all love’ove bread! I might just do it and take a chance.
Yes you can double or triple. In the recipe card, there is 1x, 2x, 3x to change the quantities.
Oh em geee!!! My WHOLE family loved these. Delightfully soft, and so good. I added a bit more garlic and salt and they were perfect. 10/10 would totally recommend!!
Hi Crystal, thanks for trying my recipe and for the 5 star rating!
These weren’t very fluffy at all and the garlic butter doesn’t really go into the buns
Liz, the pictures are exactly what you made, if yours weren’t fluffy, you must not have followed the recipe exactly.
I agree with Liz. I was trying it in the bread machine and found that it mixed a pretty tough dough in the machine. So I added a bit more water and butter, otherwise the bread would be tough and hard.
Compared to recipes on other people’s websites, similar recipes have one egg in the dough and more liquid (water, milk, etc.). It’s rising now, and I’m hoping it will have the desired firmness.
Hi Yuri, sorry for the trouble, I adapted this recipe from another blog: https://gatherforbread.com/pull-apart-garlic-bread/. There is no egg in the dough. I had great success as you can see from my photos and the video.
Very good, I could’ve used more garlic so i may make another half of the butter next time and add more to the balls of dough prior to baking. Other than that, very delicious and I am trying the same recipe with cinnamon sugar instead of garlic! (i did a teaspoon of cinnamon and three teaspoons of brown sugar with a few shakes of nutmeg in the butter instead of garlic). The bread itself is a perfect canvas for any spread topping!
Hi Olivia, that sounds delicious! Thanks for trying my recipe and giving me 5 stars rating. Please try more recipes on my site!
I cannot find the link to the video. I’d like to see how you laid the dough balls on the loaf pans. Is there a proper way?
The video is at the recipe card. If you have ad blocker, you won’t see it.
Can I freeze the dough after i have it in the pan and before baking? To bake the next morning.
Yes you can. When you’re ready to bake, remove the dough from the freezer and let it thaw in the refrigerator overnight. On baking day, let it come to room temperature and rise for about 30 minutes to an hour before baking.
I’ve never made bread before and decided to make this. It was super yummy and easy! Thank you!
Awesome, thanks for trying my recipe and giving me 5 stars rating. Please try more recipes on my site!