Garlic Butter Pull-Apart Bread
There are few things more satisfying than pulling apart warm, buttery bread that’s so soft it basically melts in your hands. This garlic butter pull-apart bread is the kind you accidentally eat half of straight out of the pan. Think bakery-style texture—super fluffy, slightly stretchy, and layered with golden garlic butter, gooey cheese, and a hint of fresh parsley. This garlic butter bread will surely be your new favorite.
It bakes up beautifully in a loaf or square pan, and makes the perfect side for soup, salad, or honestly… just a giant plate of this garlic butter bread and a rom-com. You’ve been warned.
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Recipe Tips
The first rise is when all the magic starts—make sure your milk is warm (not hot!) so the yeast activates properly. It should feel like a warm bath, not scalding. If your dough isn’t rising, your yeast might be old.
When kneading, you’re aiming for a smooth, elastic dough that springs back when poked. If it’s too sticky, add flour 1 tablespoon at a time. If it’s too dry, a splash of milk will help.
When spreading the garlic butter, go all in—get it into the corners, edges, and folds. The more coated the dough, the better the layers pull apart and the more flavor in every bite.
Cutting the strips can be rustic—don’t stress about perfect shapes. This bread is forgiving, and the messier stacks actually give the best texture.
Don’t skip the final rise in the pan. It gives the bread that soft, lofty texture and prevents it from baking up dense. You want a little puffiness before it hits the oven.
If the top is browning too fast but the center isn’t done yet, loosely tent it with foil and bake a few minutes longer.
And finally: pull apart while warm for the full cozy experience. It’s practically a ritual at this point.
Ingredient Swaps:
No dairy? ? Use your favorite plant-based butter and cheese. I’ve had great luck with Miyoko’s or Violife for that melty finish. You’ll still get all the garlicky, golden goodness—just without the dairy belly aftermath.
No mozzarella? ? Totally fine. Use shredded cheddar for more bite, or go full parmesan if you’re a salty cheese person. You could even leave the cheese out and let the garlicky butter shine—it’s still delicious.
Want a flavor boost? ? Add a pinch of red pepper flakes for subtle heat, or stir in some Italian seasoning or chopped rosemary to the butter for herby vibes. Fresh thyme is also beautiful here if you’ve got it on hand.
Gluten-free? ? I haven’t tested this with gluten-free flour yet, but if you do try it, use a 1:1 baking blend with xanthan gum and expect the dough to be a little more delicate. Let it rise a bit longer for best results.
Make it sweet-savory ? Hear me out: a drizzle of hot honey over the top after baking? Unreal. Especially if you skip the cheese and go for garlic + butter + sweet heat.
To store: Wrap cooled garlic butter bread tightly in foil or place in an airtight container. Store at room temperature for 1–2 days, or refrigerate for up to 4 days.
To reheat: Warm slices in a 300°F oven for 8–10 minutes or microwave individual pieces for 10–15 seconds.
To freeze: Wrap fully cooled bread in foil and store in a freezer bag. Freeze up to 2 months. Reheat straight from frozen in the oven at 325°F for 12–15 minutes.
Meal Prep Tips: This bread is actually a meal prep hero in disguise. You can prep the dough up to 24 hours ahead—just pop it in the fridge after the first rise, then shape, rest, and bake the next day. Baked bread also freezes beautifully: slice, separate with parchment, and store in a freezer-safe bag. Reheat in the oven (wrapped in foil) at 300°F until warmed through. Great for tossing into weeknight pasta nights, cozy soup dinners, or honestly—just grabbing a slice straight from the fridge like a snacky little goblin. No judgment. Meal prep can be fun.
more recipes to try:
Garlic Butter Pull-Apart Bread
Ingredients
For the Dough (use a food scale):
- 7 g active dry yeast
- 240 g warm whole milk ~110°F
- 25 g monkfruit sweetener granulated
- 400 g all-purpose flour plus more as needed
- 5 g sea salt
- 1 egg room temp
- 56 g unsalted butter softened
For the Garlic Butter Layer:
- ½ cup unsalted butter melted
- 4 cloves garlic minced
- 1 tbsp chopped parsley
- ½ tsp sea salt
- ½ tsp black pepper
- 1 cup shredded mozzarella
- ¼ cup grated parmesan
Instructions
- In a large bowl, whisk together warm milk, sugar, and yeast. Let sit 5–10 minutes until bubbly and foamy.
- Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Turn out and knead on a floured surface for 8–10 minutes until smooth and elastic. (Or knead in a stand mixer with the dough hook for 6 minutes.)
- Transfer dough to a greased bowl. Cover with a towel or wrap and let rise in a warm spot for 1 hour or until doubled in size.
- In a bowl, stir together the melted butter, garlic, parsley, salt, pepper, mozzarella, and parmesan until combined.
- Roll out dough into a large rectangle, about ¼-inch thick. Spread the entire garlic butter mixture evenly across the surface.
- Using a sharp knife or bench scraper, cut the dough into 3-inch wide strips, then stack them on top of each other. Cut the stack into even pieces (roughly the height of your loaf pan).
- Turn the stacked pieces sideways and place them into a greased 9×5” loaf pan, cut sides facing up like a deck of cards. Loosely cover and let rise 25–30 minutes.
- Preheat oven to 350°F (175°C). Bake loaf for 30–35 minutes, until golden and the center is set.
- Let cool in pan 10 minutes, then gently lift out to a wire rack. Pull apart and enjoy warm.
