Save I grabbed a sourdough loaf on impulse one Saturday morning, no real plan in mind. By evening, I had butter pooling on the counter and a cheese drawer that needed clearing. I sliced into that round loaf without measuring anything, tucked garlic and mozzarella into every crack, and pulled it from the oven to find everyone suddenly hovering in the kitchen. That bread disappeared in minutes, and I've made it dozens of times since.
I made this for a game night once, thinking it would sit alongside chips and dip. Instead, people stood around the tray, pulling off steaming chunks and laughing at the cheese strings stretching between their hands. Someone asked for the recipe before the loaf was even half gone. I realized then that bread like this does more than fill stomachs, it starts conversations.
Ingredients
- Sourdough loaf: A sturdy round boule holds its shape best when you slice and stuff it, and the slight tang balances all that butter and cheese.
- Unsalted butter: Softened butter spreads easily into tight crevices, and leaving it unsalted lets you control the saltiness once the cheeses melt in.
- Garlic cloves: Fresh garlic minced fine distributes evenly and turns sweet and mellow in the oven, nothing like the harsh bite of raw.
- Fresh parsley: Chopped parsley adds color and a hint of brightness that cuts through the richness without stealing the show.
- Fresh chives: Optional but lovely, chives bring a subtle onion note that layers nicely with the garlic.
- Mozzarella cheese: Shredded mozzarella melts into long gooey strings, the kind that make people smile when they pull a piece away.
- Cheddar cheese: Sharp cheddar adds depth and a bit of tang that keeps the whole thing from tasting flat.
- Parmesan cheese: Grated Parmesan crisps up slightly on the surface and brings a salty, nutty finish to every bite.
Instructions
- Prep the oven and tray:
- Set your oven to 180°C and line a baking tray with parchment so nothing sticks. This also makes cleanup easier later.
- Score the loaf:
- Use a serrated knife to cut diagonal slices about 2 cm apart, stopping just before the bottom crust. Rotate the loaf and slice again to form a crosshatch, creating pockets that will hold the butter and cheese.
- Make the garlic butter:
- Stir together softened butter, minced garlic, parsley, chives, salt, and pepper until everything is evenly mixed. The butter should be soft enough to spread but not melted.
- Butter the bread:
- Gently pull apart the cuts and brush or spread garlic butter into every opening, getting as deep as you can. You want butter in every layer, not just on top.
- Stuff with cheese:
- Tuck the mozzarella, cheddar, and Parmesan into the slits, distributing evenly so each pull has melted cheese. Don't be shy, pack it in.
- Bake covered:
- Place the loaf on the tray, wrap loosely with foil, and bake for 15 minutes. The foil traps steam and helps the cheese melt without burning the top.
- Finish uncovered:
- Remove the foil and bake another 8 to 10 minutes until the cheese bubbles and the peaks turn golden. The smell will fill your kitchen.
- Serve immediately:
- Bring the hot loaf to the table and let everyone pull off chunks while it's still steaming. The first piece is always the best.
Save One winter evening, I pulled this bread from the oven just as snow started falling outside. We sat around the table tearing off pieces, cheese stretching between our fingers, steam rising into the cold air. No one said much, just chewed and smiled. It's the kind of quiet moment that stays with you, built on nothing more than warm bread and melted cheese.
Choosing Your Bread
A round sourdough boule works best because the crust is sturdy and the crumb has enough structure to hold butter and cheese without turning soggy. I've tried this with soft sandwich loaves and they collapsed, and baguettes don't have enough surface area for all that stuffing. Look for a loaf with a tight crumb and a thick crust, the kind that makes a hollow sound when you tap the bottom.
Cheese Combinations
Mozzarella gives you the stretch, cheddar brings sharpness, and Parmesan adds salt and nuttiness. I've swapped in Gruyère when I wanted something more complex, or Monterey Jack when I had it sitting in the fridge. Just make sure at least one cheese melts well, because that's what holds everything together and makes each pull satisfying.
Serving and Storage
This bread is best served hot, right out of the oven when the cheese is molten and the garlic butter is still glossy. If you have leftovers, wrap them in foil and reheat in a low oven until warmed through, a microwave will make the bread rubbery. I sometimes make this an hour ahead, prep it completely, and leave it covered on the counter until I'm ready to bake.
- Pair it with a crisp white wine like Sauvignon Blanc or a light lager that won't fight the richness.
- For a spicier version, add a pinch of red pepper flakes to the butter mixture before spreading.
- Leftovers can be turned into croutons by cutting them into cubes and toasting them in a dry pan.
Save Pull apart a piece while it's still too hot to hold comfortably, and you'll understand why this bread keeps showing up at my table. It's simple, messy, and impossible not to love.