Pull Apart Garlic Bread

Why You’ll Love This Recipe

I like making this bread because it feels indulgent yet simple. The dough is soft and pillowy, and the garlic butter seeps into every bite. It’s versatile too—I can serve it with pasta, soup, or even just as a snack. Shaping the dough into small pieces makes it fun to pull apart, and it always gets rave reviews at the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup warm water, divided
1 teaspoon active dry yeast
1 tablespoon honey
3 cups all-purpose flour
2 tablespoons unsalted butter, softened
1 teaspoon salt

For the garlic butter topping:
5 tablespoons butter
2 large cloves garlic, finely grated or minced
1 tablespoon fresh parsley, finely chopped
2 teaspoons Italian seasoning

Directions

I begin by mixing ½ cup of warm water with yeast and honey in a large bowl. I let it sit for 5–10 minutes until foamy.
Next, I add flour, softened butter, and salt, then gradually stir in the remaining ½ cup of warm water until a soft, slightly sticky dough forms.
I knead the dough for 7–10 minutes until smooth and elastic. When I press it with my thumb and it bounces back, I know it’s ready. I cover the bowl with a cloth and let it rise at room temperature until doubled, about 1 hour.
About 15 minutes before the dough finishes rising, I preheat the oven to 375°F and make the garlic butter. In a saucepan, I melt the butter over low heat, then stir in the garlic, parsley, and Italian seasoning. I cook for 2 minutes so the flavors infuse, then set it aside.
Once the dough has risen, I shape it into a 1-inch thick tube and cut it into 1-inch pieces. I toss the pieces in the garlic butter until well coated.
I arrange the coated pieces in an 8×4-inch loaf pan and bake for 20–25 minutes until golden brown. If I want, I garnish with extra parsley before serving.

Servings and Timing

This recipe makes 1 loaf (about 12 servings).
Prep Time: 20 minutes
Rise Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes

Variations

I sometimes sprinkle Parmesan cheese over the dough before baking for a cheesy twist. Adding red pepper flakes gives it a spicy kick. For a richer version, I mix mozzarella into the dough pieces so it bakes into gooey, cheesy pull-apart bread. Baking it in a skillet instead of a loaf pan also makes a fun presentation.

Storage/Reheating

I let the bread cool completely before wrapping it in plastic wrap or storing it in an airtight container. It stays fresh at room temperature for 2–3 days, or I refrigerate it for longer storage. To reheat, I place it in a 325°F oven for about 10 minutes or warm slices in the air fryer until soft and hot again.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I sometimes use instant yeast and skip the proofing step—it works well.

Can I make the dough ahead of time?

Yes, I refrigerate the dough overnight, then let it come back to room temperature before baking.

Can I freeze garlic bread?

Yes, I freeze it after baking and reheat in the oven at 350°F until warmed through.

How do I keep the bread soft?

I brush it with melted butter after baking to lock in moisture.

Can I substitute sugar for honey?

Yes, I use sugar if I don’t have honey—it works the same.

What’s the best way to serve this bread?

I like serving it with pasta, soups, or as a party appetizer with marinara sauce for dipping.

Can I add cheese?

Yes, mozzarella, cheddar, or Parmesan all work wonderfully.

How do I know when it’s baked through?

It should be golden brown on top and sound hollow when tapped.

Can I use bread flour instead of all-purpose flour?

Yes, bread flour makes it slightly chewier but still delicious.

Can I bake this in a bundt pan?

Yes, baking in a bundt pan makes for a beautiful pull-apart presentation.

Conclusion

I love making Pull Apart Garlic Bread because it’s flavorful, buttery, and perfect for sharing. Every piece is soft, garlicky, and irresistible. Whether I serve it as a side or centerpiece, it always disappears fast at the table.