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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.
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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.
Just made this, great base recipe!
My additions/adjustments were:
Added garlic powder, dried thyme and oregano to the dry ingredients.
I used instant yeast, so I didn’t need to proof it, just added it to the dry ingredients.
Instead of melted butter in the dough I used a good sized glug of EVOO
I added a teaspoon of cider vinegar to the milk to curdle it, to make it more like buttermilk, and to give a tang to the dough like sourdough.
I needed to add 1/2 cup extra water ( a bit at a time) for the dough to come together.
I made 12 balls from the dough and let them rise ( after dipping in garlic butter) in a cast iron frying pan.
Before putting it into the oven I sprinkled shredded cheddar and parmesan on top.
Everyone loved it!
Wish I could post a pic
Awesome thanks Lori.
Delicious. I added more spices to both the dough and the reserved butter mixture (garlic salt, parsley, dill weed, Italian seasoning). Put everything in one loaf pan and it turned out great. Thanks.
Followed this recipe because others I have found online make far too much for a family of three. The dough was too dry and required about another 3 tbps of water. It proved well and I gave it a first and second prove. The texture of the bread was lovely but I am afraid the garlic butter flavour just didn’t really penetrate the bread. Next time I might add a bit of finely chopped rosemary and cheese to the dough to make it more flavourful because otherwise it was just like some garlic on the outside and boring bread in the middle.
Thanks for your trying!
Love it!!! I did change it up a bit. I added granulated onion and also granulated garlic powder. For the salt I used garlic salt. Also I added shredded cheese to both the dough and the batter along with about 5 more tablespoons of butter. Extremely yummy, and I will continue to make it.
Thanks!
Can I use regular flour?
Yes you can try!
I made this today and it was delicious my Familia loved it ??
So!!!…. I’m hoping mine do the same . ? Yeast didn’t foam , so , waiting to see if they rise ?
Made these on the spur of the moment today… the yeast didn’t foam and the dough was dry. It didn’t go smooth when kneaded and didn’t rise at all while proving but shoved them in the oven regardless. Rose beautifully and we’re sooo delicious! Glad I didn’t call it a day ;)
Thanks.
I made this bread. I wasn’t sure if I was supposed to let it rise twice. I did after cutting it in two and then again after putting it in the baking pan. Will taste it tomorrow…don’t particularly like hot bread. The house smells very nice. Thanks for the recipe.
Thanks!
Made this today and turned out fab!! My kids absolutely loved it!! Thanks so much for the recipe!!
Thanks.
Can this be made ahead of time, frozen, and then defrosted and baked the next day?
I don’t recommend frozen dough.
This is yummy! I made it tonight with all purpose flour since that’s all I had. Do you have a suggestion on storage?
Just wrap it up with aluminum foil and keep it in the fridge.