Cheesy Garlic Pull-Apart Bread (Print Version)

Golden crusty loaf with melted cheese, garlic butter, and fresh herbs, perfect for sharing.

# What You Need:

→ Bread

01 - 1 large round sourdough loaf (about 1.1 lbs)

→ Garlic Butter

02 - 7 tbsp unsalted butter, softened
03 - 4 cloves garlic, finely minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh chives, finely chopped (optional)
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper

→ Cheese

08 - 7 oz mozzarella cheese, shredded
09 - 3.5 oz cheddar cheese, shredded
10 - 1.75 oz Parmesan cheese, grated

# How-To Steps:

01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - Using a serrated bread knife, cut the loaf diagonally into ¾-inch thick slices without cutting through the base. Rotate and repeat to form a crosshatch pattern.
03 - Combine softened butter, minced garlic, parsley, chives if using, salt, and pepper in a mixing bowl until evenly blended.
04 - Carefully separate the bread sections and spread or brush the garlic butter mixture into all the crevices.
05 - Evenly distribute the mozzarella, cheddar, and Parmesan cheese into the cuts, ensuring thorough filling.
06 - Place the stuffed loaf on the prepared tray, loosely wrap with foil, and bake for 15 minutes.
07 - Remove foil and bake for an additional 8 to 10 minutes until cheese is melted and top turns golden brown.
08 - Serve immediately, pulling apart pieces to enjoy the gooey, cheesy bread.

# Expert Advice:

01 -
  • The cheese gets all gooey and stretchy between the bread cuts, making every pull dramatic and satisfying.
  • Garlic butter soaks into every crevice, so no bite is ever dry or bland.
  • It looks impressive but uses basic ingredients you probably already have.
  • Everyone eats with their hands, which makes any gathering feel more relaxed and fun.
02 -
  • Don't cut all the way through the bottom or the loaf will fall apart when you try to stuff it.
  • Soften the butter completely or it won't spread into the cuts without tearing the bread.
  • Use a serrated knife and saw gently, a smooth blade will compress the loaf and make uneven slices.
  • Foil is essential for the first bake, without it the top burns before the inside gets hot.
03 -
  • Brush any leftover garlic butter on top of the loaf before the final uncovered bake for extra golden color and flavor.
  • Add a pinch of red pepper flakes to the butter if you want a subtle kick that wakes up the garlic.
  • Use a pastry brush to get butter deep into the cuts, a spoon works but the brush gets into tight spots better.
  • Let the bread rest for 2 minutes after baking so the cheese sets slightly and doesn't drip everywhere when you pull it apart.
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