Cheesy sourdough pull apart bread is the perfect appetizer for any gathering. A garlicky herb butter is slathered on a sourdough loaf, which is then stuffed with mozzarella to make a flavorful cheesy treat. Trust me – there won’t be anything but crumbs left once you put this on the table!
If you are looking for an easy recipe to turn your sourdough bread into something extra special, this is it!
My no knead sourdough recipe makes two loafs. So, many times I’ll try to do something fun with one of them to switch things up. This cheesy garlic pull apart bread is probably my new favorite way of serving an extra sourdough loaf.
All it takes is some melted butter, fresh herbs, garlic, and lots of mozzarella cheese to turn an ordinary bread into a scrumptious appetizer or side dish!
Why you’ll love this recipe:
Easy: Once you have your sourdough loaf, it’s so simple to add in the garlic herb butter and cheese to make this delicious appetizer!
Packed with flavor: With garlic, fresh herbs, and lots of mozzarella, this pull apart bread will have your tastebuds singing!
Great way to use up an extra sourdough loaf: If you have more sourdough than you can eat, and want to add a little something extra, this recipe is perfect for you!
- This recipe can easily be made with a store-bought loaf of sourdough bread.
- If you are making your own sourdough boule, I highly recommend this recipe. I’ve included the instructions below, too!
- Use an active sourdough starter to make sure it rises properly. Active sourdough starter is one that has been fed 4-12 hours and has just about doubled in size before starting the dough.
- When you cut your baked sourdough loaf, make sure to make deep cuts, but do not cut into the crust on the bottom of the loaf. Otherwise you’ll end up with a bit of a mess.
Loaf of my no knead sourdough – You could also use a fresh sourdough loaf from the store if you are running short on time.
Shredded mozzarella cheese – I like to grate a block of mozzarella for this, but you could also just buy a package of pre-shredded cheese.
Fresh Parsley – Parsley is our favorite, but feel free to experiment with other fresh herbs you enjoy!
Tools you may need for this recipe:
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
For the sourdough loaf:
For the pull apart bread:
Sharp knife – A serrated knife like this one works great.
How do you tell if pull apart bread is done?
Since your bread is already baked, you just need to bake until the cheese is nicely melted. I have found 35 minutes at 350 degrees works great for me.
What cheese goes best with sourdough bread?
With this recipe, I love to use mozzarella. You get the best cheesy pull when you go in for a piece of bread. However, you can experiment with other types of cheese, such as cheddar cheese. You just want to make sure it melts well and will have a good pull.
What should I serve sourdough pull apart bread with?
We use our sourdough pull apart bread as an appetizer. It can be used as a replacement to breadsticks if we are having a pizza night or really any Italian inspired dish!
How To Make Sourdough Pull Apart Bread
Make your no-knead bread loaf
For this recipe, I love to use my no-knead bread loaf. Click here to get specific instructions, tips, and ingredients!
To make your own no-knead loaf, you’ll want to make sure you feed your sourdough starter 4-12 hours before you start making your bread. The starter needs to be active and bubbly.
Once your starter is ready, mix up your warm water and flour. Allow the mixture to rest for 30 minutes.
Wet your hands, and dimple in your sourdough starter.
Add a sprinkle of salt to the top.
Mix your dough (I use my hands!) for approximately 5 minutes to make sure it all comes together.
Use a damp towel or plastic wrap to cover and let rest for 30 minutes.
Stretch And Fold
Once your dough has rested, you’ll complete 6 rounds of stretching and folding.
First 3 stretch and folds – every 15 minutes.
Last 3 stretch and folds – every 30 minutes.
After 6 rounds of stretching and folding, use a wet towel or plastic wrap to cover the dough. Allow it to bulk-ferment until it has doubled.
Bulk-fermentation timing will vary depending on a number of factors. When it’s done, there will be bubbles all over the surface.
Split the dough in half (my no-knead recipe yields two loaves) and shape each half into a ball.
Let each ball of dough sit out uncovered for 15-20 minutes.
Turn over each dough ball and shape. I do this by folding the two sides over to meet in the middle, and then the other two sides.
Add each ball of dough to a floured banneton or bowl seam side up. Cover and proof in the refrigerator for 12-15 hours.
Allow your dutch oven to preheat at 500 degrees for 1 hour.
Remove the dough from the fridge and score and bake for 20 minutes at 500 degrees with the lid on.
After 20 minutes, remove the lid and reduce the temperature to 475. Bake an additional 25 minutes or until browned.
Prep your baked sourdough boule
Once your loaf has cooled (or the next day!), preheat your oven to 350°.
Slice across your circular sourdough boule, like my no knead loaf recipe above or a store bought loaf, with diagonal cuts 1 inch apart.
Make sure to slice all the way to the bottom crust but not through it.
Rotate the bread 45° and make diagonal cuts the opposite way 1 inch apart, to create a criss cross pattern.
Mix Up Your Garlic Herb Butter
Melt the butter and stir in the garlic (I love to use a garlic press to mince the garlic), salt and parsley in a small bowl.
Brush the garlic herb butter mixture inside the cuts throughout the bread.
Time To Get Cheesy!
Pack the shredded cheese into the cuts.
Place the bread on a baking sheet and wrap it in a piece of foil.
Bake for 35 minutes.
More sourdough recipes to try!
- 35+ Sourdough Bread Ideas
- Sourdough Pretzel Bites
- Easy Sourdough Focaccia
- Spelt Sourdough Bread
- Sourdough Babka Recipe with Chocolate Filling
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
- 1 loaf no knead sourdough bread
- 8 ounce Block mozzarella cheese, shredded
- 8 tablespoons butter melted (1 stick)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 3 cloves garlic, minced
- Make or purchase a sourdough loaf of choice.
- Preheat the oven to 350°
- Slice across your circular sourdough boule with diagonal cuts 1 inch apart. Make sure to slice all the way to the bottom crust but not through it.
- Rotate the bread 45° and make diagonal cuts the opposite way 1 inch apart, to create a criss cross pattern.
- Melt the butter and stir in the garlic, salt, and parsley.
- Brush the garlic herb butter inside the cuts throughout the bread.
- Pack the shredded cheese into the cuts.
- Wrap the bread in foil.
- Bake for 35 minutes.
You can use other types of cheese. Choose one that melts well.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 605mgCarbohydrates: 25gFiber: 1gSugar: 2gProtein: 10g