Pull Apart Garlic Bread

4.50 from 266 votes
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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!

Tasty pull apart garlic bread in baking trays.
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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!

Easy and delicious pull apart garlic bread loafs.

Ingredients

Ingredients for pull apart garlic bread.

Ingredients For Pull Apart Garlic Bread

  • Bread flour
  • Butter
  • Active dry yeast
  • Milk
  • Salt
  • Sugar
  • Water
Ingredients for pull apart garlic bread topping.

Ingredients For Topping

  • Parsley
  • Garlic
  • Melted butter
  • Salt

See the recipe card for full information on ingredients.


How To Make This Recipe

Dough is divided into 2 equal portions.

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.

Dough balls dipped in butter mixture is placed into a loaf pan.

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.

Butter mixture is basted on the pull apart garlic bread.

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

How many calories per serving?

This recipe is only 414 calories per serving.

homemade pull apart garlic bread recipe on table.

What To Serve With This Recipe

Pull apart garlic bread teared on table.

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.50 from 266 votes

Pull Apart Garlic Bread

Pull Apart Garlic Bread – homemade pull apart garlic bread recipe that is easy, fool proof and yields the softest and best garlic bread ever!
Prep Time: 1 hour 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 2 people
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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

Source: Gather for Bread
  • 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

Serving: 2people, Calories: 997kcal, Carbohydrates: 146g, Protein: 26g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 1394mg, Potassium: 315mg, Fiber: 5g, Sugar: 10g, Vitamin A: 977IU, Vitamin C: 1mg, Calcium: 120mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





188 Comments

  1. Vicki Hilliard says:

    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.

    1. Rasa Malaysia says:

      Yes you can double or triple. In the recipe card, there is 1x, 2x, 3x to change the quantities.

  2. Crystal says:

    5 stars
    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!!

    1. Hi Crystal, thanks for trying my recipe and for the 5 star rating!

  3. Liz a says:

    2 stars
    These werenโ€™t very fluffy at all and the garlic butter doesnโ€™t really go into the buns

    1. Rasa Malaysia says:

      Liz, the pictures are exactly what you made, if yours weren’t fluffy, you must not have followed the recipe exactly.

      1. Yuri says:

        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.

        1. Rasa Malaysia says:

          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.

  4. Olivia says:

    5 stars
    Very good, I couldโ€™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!

    1. Hi Olivia, that sounds delicious! Thanks for trying my recipe and giving me 5 stars rating. Please try more recipes on my site!

  5. Marcy says:

    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?

    1. Bee Yinn Low says:

      The video is at the recipe card. If you have ad blocker, you won’t see it.

      1. Hannah Smith says:

        Can I freeze the dough after i have it in the pan and before baking? To bake the next morning.

        1. Bee Yinn Low says:

          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.

  6. Delayni says:

    5 stars
    I’ve never made bread before and decided to make this. It was super yummy and easy! Thank you!

    1. Bee Yinn Low says:

      Awesome, thanks for trying my recipe and giving me 5 stars rating. Please try more recipes on my site!