This Cheesy Pull-Apart Garlic Bread is my idea of comfort food at its finest. I take a warm, crusty sourdough loaf, slice it into irresistible bite-sized sections, and pack it full of buttery garlic and melty cheese. In just 30 minutes, I can have a golden, fragrant centerpiece that’s as fun to eat as it is delicious.

Why You’ll Love This Recipe

I love how this bread turns a simple loaf into something show-stopping with minimal effort. The crosshatch slices let every bite soak up garlicky butter, while the cheddar and mozzarella give me that perfect balance of sharp and creamy meltiness. It’s a fantastic side for pasta night, a hit at parties, and honestly—sometimes I make it just to enjoy on its own. Plus, it’s made with only four ingredients, which means less time prepping and more time enjoying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 sourdough boule (or another loaf of firm bread)

• 1/2 cup (1 stick) unsalted butter, melted

• 4 cloves garlic, minced

• 1 cup shredded cheddar cheese

• 1/2 cup shredded mozzarella cheese

directions

1. I start by preheating my oven to 375ºF.

2. Using a serrated knife, I slice the bread in a crosshatch pattern—lengthwise and widthwise—without cutting through the bottom crust.

3. I melt the butter and stir in the minced garlic, then brush it into all the slices, pulling them apart slightly so the garlic butter gets everywhere.

4. I tuck both cheeses into the cuts so every piece will have a gooey surprise inside.

5. I place the loaf on foil, wrap it up, and bake for 15 minutes.

6. I open the foil and bake for another 10–15 minutes, until the outside is crisp and the cheese is fully melted.

7. I serve it straight from the oven so it’s warm and pull-apart perfect.

Servings and timing

This recipe makes about 8 servings. It takes 5 minutes to prepare and 25 minutes to bake, so I can have it ready in just 30 minutes.

Variations

I like to mix things up by adding fresh herbs like parsley or rosemary to the butter for extra flavor. Sometimes I swap the cheddar for pepper jack if I’m craving a little heat. For a more indulgent version, I’ll add cooked bacon bits between the slices, or even layer in caramelized onions for a sweeter, richer twist.

storage/reheating

If I have leftovers (which is rare), I wrap the bread tightly in foil and store it in the fridge for up to 3 days. To reheat, I keep it wrapped in foil and warm it in a 350ºF oven for about 10 minutes to bring back that crispy edge and melty inside.

FAQs

How do I keep the bread from drying out?

I make sure to wrap it in foil during the first part of baking so the moisture stays locked in.

Can I make this ahead of time?

Yes, I sometimes prep it by slicing, adding the garlic butter and cheese, then wrap it tightly and refrigerate. I just bake it when I’m ready to serve.

Can I use a different type of bread?

Absolutely. I prefer sourdough for its firm texture and tangy flavor, but any sturdy loaf will work.

How can I make it more garlicky?

I simply add more minced garlic or mix in roasted garlic for a sweeter, mellow flavor.

What cheese combination works best?

I love the cheddar-mozzarella combo for sharpness and melt, but gouda, provolone, or Monterey Jack are great options too.

Conclusion

This Cheesy Pull-Apart Garlic Bread is my quick, crowd-pleasing way to turn a humble loaf into something unforgettable. With gooey cheese, buttery garlic, and a satisfyingly crisp crust, it’s always the first thing to disappear at the table—and I can never resist pulling off “just one more piece.”

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