Name: Sourdough Discard Garlic Pull Apart Bread
Prep time: 25 min
Cook time: 40 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: For the Bread:; 1/4 cup non-dairy or dairy milk, warmed to 110°F; 1 ½ teaspoons instant yeast; 2 teaspoons granulated sugar; 2 cups + 1 tablespoon all-purpose flour; 200g (about 3/4 cup) sourdough discard, unfed and at room temperature; 1 egg, lightly beaten; 1 tablespoon chopped fresh parsley or rosemary; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 2 tablespoons unsalted butter, melted; For the Topping:; 7 tablespoons unsalted butter, softened; 1 tablespoon chopped fresh parsley or rosemary; 1 tablespoon garlic powder; 1/2 teaspoon kosher salt; Flaky sea salt, for topping

A heavenly loaf of soft, flaky bread infused with garlic and herbs, this pull-apart bread is the perfect way to use that sourdough discard sitting in your refrigerator. Warm, buttery, and utterly irresistible, it makes an impressive side dish for pasta dinners or a standalone treat for any bread lover.

Why You’ll Love This Recipe

This sourdough discard garlic pull apart bread combines the tangy depth of sourdough with the comforting flavors of garlic and herbs. Each piece pulls away with the perfect amount of buttery garlic coating, creating an interactive dining experience that everyone will enjoy. It’s a wonderful way to repurpose sourdough discard that might otherwise go to waste, transforming it into something spectacular. The recipe is forgiving and flexible, suitable for bakers of all skill levels. Plus, the impressive presentation belies the relatively simple preparation method, making this a recipe you’ll return to again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour provides the foundation for our bread, creating a structure that’s sturdy enough to hold together but still tender when baked. The protein content in all-purpose flour gives just the right amount of chew without becoming too dense.

Sourdough discard is the star ingredient here, bringing complex flavor and subtle tanginess that elevates this bread beyond basic garlic bread. Don’t worry about feeding your starter before using it—this recipe specifically calls for unfed discard.

Instant yeast helps the bread rise reliably, working alongside the natural yeasts in your sourdough discard for a perfect texture. If you only have active dry yeast, simply let it bloom in the warm milk for 5-10 minutes before proceeding.

Milk creates a soft, tender crumb in the finished bread. Both dairy and non-dairy options work perfectly here, so use what you have on hand.

Sugar provides food for the yeast and adds a subtle sweetness that balances the tang of the sourdough and the savory garlic flavor.

Eggs contribute richness and structure to the dough, helping to create that perfect pull-apart texture.

Fresh herbs like parsley or rosemary infuse the bread with aromatic flavor. Feel free to experiment with other herbs like thyme or chives depending on what’s available.

Garlic powder distributes garlicky flavor throughout every bite. It’s more convenient than fresh garlic for this recipe, though minced fresh garlic could be substituted in the butter mixture if preferred.

Butter brings richness and flavor, both in the dough and in the filling. The butter layer between each piece of dough creates those distinctive pull-apart layers.

Salt enhances all the other flavors in the bread. The kosher salt in the dough and butter mixture provides seasoning throughout, while the flaky sea salt finish adds texture and a burst of flavor on top.

Directions

In a stand mixer bowl, combine the warm milk, yeast, and sugar. Add flour, sourdough discard, beaten egg, herbs, salt, and garlic powder. With mixer on low, slowly pour in the melted butter. Increase to medium speed until a shaggy dough forms.
Transfer to a surface and knead 3–4 minutes until smooth and slightly tacky. Adjust with more flour or milk as needed.
Place dough in a greased bowl, cover, and let rise 60–90 minutes until doubled.
Meanwhile, mix topping ingredients (butter, herbs, garlic powder, salt). Reserve 1 tablespoon for brushing after baking.
Grease a 9×5-inch loaf pan. After rising, divide dough into 12 equal portions (~55g each).
Flatten each into a 4-inch round, spread with 1–2 tsp of butter mix, fold like a taco, and arrange fold-side down in pan. Repeat.
Cover and let rise again for 30–45 minutes, until puffy but not over the pan edges.
Preheat oven to 350°F. Bake for 30 minutes uncovered, then 5–10 minutes more covered with foil, until golden and 200°F internally.
Brush with reserved butter and sprinkle with flaky sea salt. Cool in the pan 10 minutes before serving.

Servings and Timing

This recipe makes one 9×5-inch loaf that serves 6 people generously. Each serving contains approximately 510 calories. The preparation takes about 25 minutes of active work, with 40 minutes of baking time. However, you’ll need to factor in about 2-2.5 hours of rising time, bringing the total time to around 3 hours and 20 minutes from start to finish. While this might seem like a long process, most of it is hands-off time during which the dough is rising.

Variations

Cheesy Garlic Pull Apart Bread: Add 1 cup of shredded cheese like mozzarella, cheddar, or parmesan to the butter mixture, or sprinkle between the layers for a gooey, cheesy version.

Italian Herb: Replace the single herb with an Italian herb blend (basil, oregano, thyme, rosemary) for a Mediterranean flavor profile.

Spicy Garlic Bread: Add 1/2 teaspoon of red pepper flakes to the butter mixture for a bread with a spicy kick.

Sweet Cinnamon Version: Replace the garlic and herbs with cinnamon and increase the sugar to create a sweet breakfast variation.

Whole Wheat Blend: Substitute up to half of the all-purpose flour with whole wheat flour for a more rustic, nutty flavor.

Roasted Garlic: Replace the garlic powder with 1-2 heads of roasted garlic, mashed and mixed into the butter for a more mellow, complex garlic flavor.

Storage/Reheating

This bread is best enjoyed fresh from the oven, but leftovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

To freeze, wrap the completely cooled bread tightly in plastic wrap, then aluminum foil or place in a freezer bag. Thaw overnight in the refrigerator before reheating.

To reheat, wrap the bread in aluminum foil and warm in a 325°F oven for 10-15 minutes until heated through. For individual pieces, a quick 15-20 seconds in the microwave works well, though the texture will be softer than oven reheating.

If the bread seems dry when reheating, brush with a little melted butter to refresh it. This will add moisture and flavor back to the bread.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast. Simply proof the active dry yeast in the warm milk with the sugar for about 5-10 minutes until foamy before proceeding with the recipe. You may need to increase the amount by 25% (use about 2 teaspoons instead of 1 1/2 teaspoons).

What if I don’t have a stand mixer?

No problem! You can mix this dough by hand. Combine the ingredients in a large bowl using a wooden spoon until a shaggy dough forms, then turn out onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic.

Can I make this bread ahead of time?

Yes, you can prepare the dough through the first rise, shape it, place it in the pan, then refrigerate overnight. Allow it to come to room temperature and complete the second rise (which may take longer after refrigeration) before baking.

My dough isn’t rising well. What went wrong?

Several factors can affect dough rising: Check that your yeast isn’t expired, ensure your milk wasn’t too hot (which can kill yeast), and place the dough in a warm, draft-free location. If your kitchen is cold, try turning on the oven light and placing the covered dough inside the oven to rise.

What can I substitute for sourdough discard?

If you don’t have sourdough discard, you can use 200g (about 3/4 cup) of unflavored yogurt or sour cream plus an extra 1/4 cup of flour. The flavor won’t be identical, but it will add moisture and a slight tang similar to sourdough.

Can I make this recipe dairy-free?

Absolutely! Use your favorite non-dairy milk and a plant-based butter substitute in equal amounts to make this recipe completely dairy-free.

How do I know when the bread is fully baked?

The bread should be golden brown on top, and if you have a thermometer, the internal temperature should reach 200°F. If you don’t have a thermometer, tap the top—it should sound hollow when fully baked.

Why do I need to cover the bread with foil during baking?

The foil prevents the top from over-browning while allowing the middle of the loaf to finish cooking. If your loaf is browning too quickly before the end of the baking time, cover it earlier.

Can I add cheese to this recipe?

Definitely! Sprinkle about 1-2 teaspoons of shredded cheese (parmesan, mozzarella, or cheddar work well) along with the garlic butter between each layer of dough for a cheesy variation.

How long does sourdough discard last in the refrigerator?

Sourdough discard can typically be stored in the refrigerator for 1-2 weeks. Look for signs of mold or an overly alcoholic smell, which indicate it should be discarded. For this recipe, even discard that’s been refrigerated for a week is fine to use.

Conclusion

This Sourdough Discard Garlic Pull Apart Bread transforms a humble by-product of sourdough baking into a showstopping loaf that’s sure to impress. The combination of tangy sourdough, aromatic garlic, and fresh herbs creates layers of flavor that make this bread irresistible, while the interactive pull-apart nature makes it fun to serve and enjoy. Whether you’re looking for a way to use up sourdough discard, need a crowd-pleasing side dish, or simply want to indulge in a spectacular homemade bread, this recipe delivers on all fronts. The next time your sourdough starter needs feeding, save that discard and treat yourself to this delicious creation—you’ll never look at “discard” the same way again.