Description
Soft and flavorful sourdough discard garlic pull-apart bread filled with buttery herb goodness. Perfect as a comforting side dish or indulgent treat.
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
Instructions
- 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 teaspoons 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 for 10 minutes before serving.
Notes
- Ensure the milk is not too hot to avoid killing the yeast.
- Adjust flour or milk during kneading to achieve the proper dough consistency.
- Leftover bread can be stored in an airtight container for up to 3 days.
- For added flavor, you can include shredded cheese in the topping mixture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 2g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
