Sourdough Discard Pull-Apart Garlic Bread

Few things compare to the joy of homemade bread, especially when it’s fresh out of the oven, warm to the touch, and fills the kitchen with the aroma of butter and garlic. This pull-apart garlic bread is exactly that kind of comfort. It’s soft, golden, and so deliciously rich that you’ll want to pull apart piece after piece.
What makes this recipe even more special is how it gives new life to your sourdough discard. Instead of throwing it away, you turn it into something that feels like it came straight from a cozy neighborhood bakery. The bread’s texture is light and pillowy, while the buttery garlic layers melt in your mouth. It’s a perfect bake for any occasion — from family dinners and casual gatherings to those quiet evenings when you crave something homemade and heartwarming.

Ingredients

For the Bread

• ¼ cup milk, warmed to 110°F (43°C)

• 1½ teaspoons instant yeast

• 2 teaspoons sugar

• 2 cups + 1 tablespoon all-purpose flour

• 200 g (about ¾ cup) sourdough discard, unfed and at room temperature

• 1 egg, lightly beaten

• 1 tablespoon fresh parsley or rosemary, chopped

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 2 tablespoons unsalted butter, melted

For the Topping

• 7 tablespoons unsalted butter, softened

• 1 tablespoon fresh parsley or rosemary, chopped

• 1 tablespoon garlic powder

• ½ teaspoon kosher salt

• Flaky sea salt, for finishing

Each ingredient here serves a purpose. The sourdough discard gives the bread a subtle tang and extra depth of flavor. The herbs and garlic powder add an aromatic touch, while the butter ensures each layer bakes up rich and tender. Using both melted butter in the dough and softened butter for the topping creates a perfect balance — a bread that’s soft on the inside with a golden, flavorful crust on top.

Instructions

Begin by combining the warm milk, yeast, and sugar in the bowl of a stand mixer. Let it rest for a few minutes until the yeast dissolves and becomes slightly frothy. Add the flour, sourdough discard, egg, herbs, salt, and garlic powder. With the mixer on low speed, slowly drizzle in the melted butter. Once all ingredients are incorporated, increase to medium speed and mix for 4–5 minutes until a soft, slightly sticky dough forms.
Transfer the dough to a clean surface and knead gently by hand for about 3–4 minutes, adding small pinches of flour only if needed. You’ll know the dough is ready when it feels smooth, elastic, and slightly tacky.
Grease a large bowl lightly with oil or butter and place the dough inside. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm spot for about 60–90 minutes, or until it doubles in size. The dough should feel airy and light to the touch.
While the dough is rising, prepare the topping. In a small bowl, mix the softened butter, chopped herbs, garlic powder, and salt. The mixture should be creamy and fragrant. Set aside 1 tablespoon of it to brush on top after baking.
Once the dough has risen, turn it out onto a floured surface and divide it into 12 equal pieces, each weighing about 55 grams. Flatten each piece into a small 4-inch circle using your fingers or a rolling pin. Spread 1–2 teaspoons of the butter mixture on each circle, then fold it in half like a taco.
Arrange the folded pieces in a greased 9×5-inch loaf pan, lining them up side by side. The layers will expand beautifully during baking, creating that pull-apart texture. Cover the pan again and let it rise for 30–45 minutes until puffed.
Meanwhile, preheat your oven to 350°F (175°C). Bake for 30 minutes uncovered, then loosely tent the top with foil and continue baking for another 5–10 minutes. The bread is ready when it’s golden brown and the internal temperature reaches 200°F (93°C).
Immediately after baking, brush the loaf with the reserved garlic butter and sprinkle generously with flaky sea salt. Let it rest for 10 minutes before serving warm.

Baking Tips & Variations

This bread recipe is very forgiving, which makes it perfect even if you’re new to sourdough baking. For a deeper flavor, replace the discard with 200 grams of active starter and skip the yeast — just allow more time for rising. If you prefer a cheesy twist, sprinkle shredded Parmesan or mozzarella between layers before folding.
You can also play with different herbs — try thyme for a subtle floral note, or chives for a fresh, oniony flavor. For a richer taste, add a pinch of black pepper or crushed red chili flakes into the butter mixture.
If you enjoy meal prepping, the dough can be refrigerated after the first rise. Simply let it come back to room temperature before shaping and baking. The result will still be wonderfully soft and aromatic.

Serving Ideas

This bread is as versatile as it is delicious. Serve it as a side with tomato soup or creamy mushroom soup for a comforting meal. It also pairs beautifully with pasta dishes like spaghetti, lasagna, or fettuccine Alfredo. You can even slice it thinly and use it as a base for open-faced sandwiches.
For gatherings, place the warm loaf on the table and let everyone pull apart their own pieces — it instantly becomes a cozy, family-style centerpiece. It’s also wonderful for breakfast with a spread of butter or honey. Every way you serve it, this bread brings a sense of comfort and connection.

Storage & Make-Ahead

If you want to prepare the dough in advance, refrigerate it overnight after the first rise. This helps develop a deeper flavor and makes the next day’s baking easier.
Once baked, store the bread in an airtight container or wrap it in foil to keep it soft for up to three days. To reheat, place it in a 350°F oven for 10 minutes, or warm individual pieces in the microwave for 30–60 seconds.
You can also freeze the loaf for up to three months. Wrap it tightly in plastic and foil before freezing, then thaw at room temperature before reheating. The texture and flavor will stay just as lovely.

Texture & Flavor Notes

This pull-apart bread is everything you love about homemade baking. The outer crust is slightly crisp and golden, while the inside remains soft, buttery, and fluffy. The garlic flavor is rich but not overpowering, perfectly balanced by the freshness of the herbs.
As you pull each piece apart, you’ll notice the layers separating beautifully, each one coated in buttery goodness. The sourdough discard adds just a hint of tang that makes the bread more flavorful than ordinary garlic rolls. It’s the kind of bake that makes your kitchen smell like heaven.

Why You’ll Love This Recipe

There’s a comforting simplicity to this recipe that makes it perfect for everyday bakers. It doesn’t require complicated steps or fancy tools, yet it produces a stunning, bakery-style loaf. It’s a practical way to use up sourdough discard, but it feels like a treat every time.
You’ll love how the dough comes together easily, how the aroma fills the air while baking, and how each slice invites a bit of joy. It’s not just bread — it’s a small, satisfying reminder of what home feels like.

Common Mistakes to Avoid

Don’t rush the rising time. Allowing the dough to properly double ensures a light, fluffy texture. Avoid using hot milk, as temperatures above 115°F can kill the yeast. When kneading, resist adding too much flour — a slightly tacky dough bakes up softer.
If your bread browns too quickly, cover it loosely with foil during the final minutes of baking. Also, make sure to brush it with the reserved butter immediately after baking; that’s what gives it that glossy, irresistible finish.

FAQ

Can I use active sourdough starter instead of discard?
Yes. Use 200 grams of active starter and skip the yeast. The rise time will be longer, but the flavor will be more complex.

Can I knead the dough by hand?
Definitely. It will take a bit more effort, but 8–10 minutes of hand-kneading will produce a smooth, elastic dough.

Can I make it gluten-free?
You can experiment with 1:1 gluten-free baking flour, though the texture will be slightly denser.

Can I add cheese or spices?
Yes, shredded cheese or a pinch of chili flakes can be added between the layers for extra flavor.

What’s the best way to reheat leftovers?
Warm in a 350°F oven for 10 minutes or in the microwave for 30 seconds to restore the softness.

Conclusion

Homemade bread has a timeless charm — it brings warmth, comfort, and a touch of joy to any kitchen. This pull-apart garlic bread captures that perfectly. Every layer tells a story of care and patience, from kneading the dough to brushing on that final layer of butter.
Whether you make it for your family, share it with friends, or enjoy it on a quiet afternoon with a cup of tea, this bread is a reminder that simple recipes can bring immense happiness. It’s not just about baking — it’s about creating something that gathers people around the table, one soft, buttery piece at a time.