Cheesy Garlic Pull-Apart Bread (Printable)

Golden crusty loaf packed with melted cheese, garlic butter, and fresh herbs for sharing.

# What You’ll Need:

→ Bread

01 - 1 large round sourdough loaf (about 1.1 lbs)

→ Garlic Butter

02 - 7 tbsp unsalted butter, softened
03 - 4 cloves garlic, finely minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh chives, finely chopped (optional)
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper

→ Cheese

08 - 7 oz mozzarella cheese, shredded
09 - 3.5 oz cheddar cheese, shredded
10 - 1.75 oz Parmesan cheese, grated

# Directions:

01 - Preheat the oven to 350°F and line a baking tray with parchment paper.
02 - Using a serrated knife, slice the bread diagonally into ¾-inch wide cuts, avoiding cutting through the base. Rotate the loaf and repeat to form a crosshatch pattern.
03 - In a bowl, combine softened butter, minced garlic, parsley, chives if using, salt, and black pepper until thoroughly blended.
04 - Carefully separate the bread sections and spread the garlic butter mixture into all crevices.
05 - Fill the cuts evenly with mozzarella, cheddar, and Parmesan cheese to distribute throughout the loaf.
06 - Place the stuffed bread on the prepared tray, loosely cover with foil, and bake for 15 minutes.
07 - Remove the foil and continue baking for 8 to 10 minutes until the cheese is bubbly and the top turns golden brown.
08 - Serve immediately, pulling apart pieces to enjoy the melted cheese and garlic flavors.

# Expert Hints:

01 -
  • The crosshatch cuts turn a simple loaf into something dramatic without any real skill required.
  • Garlic butter seeps into every corner, so theres no dry bite anywhere.
  • You can prep it an hour ahead and bake it just before guests arrive.
  • Cleanup is almost nothing, just one bowl and a baking tray.
02 -
  • If you cut all the way through the bottom, the loaf will fall apart when you try to stuff it, so keep that base intact.
  • Softened butter spreads far better than melted, which just runs out and pools on the tray instead of soaking in.
  • Wrapping the loaf in foil for the first bake keeps the bread soft inside and prevents the cheese from scorching before it melts.
03 -
  • Use a pastry brush to get garlic butter deep into the cuts, fingers work but a brush reaches further.
  • Let the butter sit at room temperature for 30 minutes before mixing so it blends smoothly with the garlic and herbs.
  • If the top browns too fast, tent the loaf with foil again during the final minutes of baking.
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