Soft, fluffy homemade bread layered with rich garlic butter and melted cheese, this pull-apart loaf bakes up golden brown with irresistible flavor in every bite. Each tender layer peels away effortlessly, making it perfect for sharing as an appetizer, side dish, or indulgent snack.
Why You’ll Love This Recipe
This bread delivers bakery-quality results right from your kitchen. The dough is made completely from scratch, creating a soft and tender texture that store-bought shortcuts simply can’t match.
You’ll love how the garlic butter seeps into every layer, while the blend of mozzarella and sharp cheddar melts into gooey, savory goodness. It’s impressive enough for gatherings, yet simple enough to make for a cozy family dinner.
Plus, each piece pulls apart beautifully, making it fun to serve and even more enjoyable to eat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough
2 ¼ cups (281 g) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons instant yeast
1 ½ teaspoons kosher salt
¾ cup (184 g) whole milk, warmed to 105°F–115°F
3 tablespoons unsalted butter, softened
Filling
½ cup (113 g) unsalted butter, softened
1 tablespoon garlic, minced
1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
½ teaspoon kosher salt
1 cup (113 g) mozzarella cheese, shredded
½ cup (56 g) sharp cheddar cheese, shredded
Topping
1 tablespoon unsalted butter, melted
½ teaspoon kosher salt, for garnish
Directions
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt.
With the mixer on low speed, add the warm milk and softened butter. Mix until just combined. Increase to medium speed and knead for 5 to 6 minutes, or until the dough becomes smooth and elastic. If the dough feels too dry, add milk 1 tablespoon at a time. If it is too sticky, add a small amount of flour until the desired consistency is reached.
Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for about 1 hour and 30 minutes, or until doubled in size.
While the dough rises, prepare the filling by mixing the softened butter, minced garlic, chopped parsley, and salt in a small bowl. In a separate bowl, combine the shredded mozzarella and cheddar cheese.
Spray an 8 ½ x 4 ½-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
Punch down the risen dough and transfer it to a clean surface. Divide it into 12 equal portions. Flatten each piece into a 4-inch round disc and place on the prepared baking sheet.
Spread a thin layer of garlic butter over each disc, then sprinkle evenly with the cheese mixture.
Create two stacks of six discs each. Carefully place the stacks horizontally into the prepared loaf pan, slightly separating the layers. Cover and let rise again for about 45 minutes, or until nearly doubled.
Preheat the oven to 325°F while the dough rises.
Bake for 45 to 50 minutes, or until the top is golden brown. If the bread begins to brown too quickly, loosely cover with foil during baking.
Remove from the oven and allow to cool slightly. Brush the warm bread with melted butter, sprinkle with salt, and garnish with chopped parsley before serving.
For a stronger garlic flavor, increase the minced garlic to 1 ½ tablespoons.
Swap the cheese blend with Monterey Jack, Colby Jack, or a mild gouda for a different flavor profile.
Add finely chopped fresh herbs such as rosemary or thyme to the butter mixture for an herby twist.
For a slightly spicy version, sprinkle a pinch of crushed red pepper flakes into the garlic butter.
If you prefer a softer crust, brush a little extra melted butter over the top immediately after baking.
Storage/Reheating
Allow the bread to cool completely before storing. Wrap tightly in plastic wrap or aluminum foil.
Store at room temperature for up to 2 days, or refrigerate for 3 to 4 days.
To reheat in the oven, wrap the bread in foil and warm at 300°F for 10 to 15 minutes, or until heated through. For a quicker option, microwave individual pieces for 15 to 20 seconds.
For longer storage, freeze the fully cooled loaf wrapped tightly for up to 2 months. Thaw at room temperature and reheat before serving.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes. Dissolve 2 teaspoons of active dry yeast in the warm milk with the sugar and let it sit for 5 to 10 minutes until foamy before mixing with the dry ingredients.
Can I make this without a stand mixer?
Absolutely. Mix the ingredients with a wooden spoon, then knead by hand on a floured surface for about 10 minutes until smooth and elastic.
Why did my bread turn out dense?
Dense bread can result from under-kneading, expired yeast, or not allowing enough rising time.
How do I know when the bread is fully baked?
The top should be golden brown, and the internal temperature should reach about 190°F when checked with a thermometer.
Can I prepare this ahead of time?
Yes. Assemble the loaf and refrigerate before the second rise. Let it come to room temperature and finish rising before baking.
What type of milk works best?
Whole milk provides the richest flavor and softest texture, but 2% milk can also be used.
Can I add more cheese?
Yes. You can increase the cheese slightly, but avoid overfilling, which may prevent even baking.
Why is my bread browning too quickly?
Cover the top loosely with aluminum foil during baking to prevent over-browning.
Can I freeze leftovers?
Yes. Wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.
Can I skip the parsley?
Yes. Parsley adds freshness and color, but the bread will still taste delicious without it.
Conclusion
From Scratch Cheesy Garlic Pull-Apart Bread is a show-stopping homemade loaf packed with layers of buttery garlic flavor and melted cheese. Though it requires a little patience for rising, the result is soft, tender bread that pulls apart effortlessly and disappears quickly. Whether served alongside dinner or enjoyed on its own, this bread is guaranteed to impress every time.
Soft, fluffy homemade pull-apart bread layered with rich garlic butter and melted mozzarella and cheddar cheese. Baked until golden brown, each tender layer peels away effortlessly, making it perfect as an appetizer, side dish, or savory snack.
Author:Sophia
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:3 hours 20 minutes
Yield:12 pieces
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 ¼ cups (281 g) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons instant yeast
1 ½ teaspoons kosher salt
¾ cup (184 g) whole milk, warmed to 105°F–115°F
3 tablespoons unsalted butter, softened
½ cup (113 g) unsalted butter, softened (for filling)
1 tablespoon garlic, minced
1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
With mixer on low speed, add warm milk and softened butter. Mix until combined, then increase to medium speed and knead 5–6 minutes until smooth and elastic. Adjust with small amounts of milk or flour if needed.
Transfer dough to a lightly greased bowl, cover, and let rise in a warm place for about 1 hour 30 minutes, or until doubled in size.
Mix softened butter, minced garlic, parsley, and salt for the filling. In a separate bowl, combine mozzarella and cheddar cheese.
Spray an 8½ x 4½-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
Punch down risen dough and divide into 12 equal portions. Flatten each into a 4-inch round disc and place on the prepared baking sheet.
Spread garlic butter over each disc and sprinkle evenly with cheese mixture.
Create two stacks of six discs and place them horizontally into the loaf pan, slightly separating layers. Cover and let rise 45 minutes until nearly doubled.
Preheat oven to 325°F.
Bake 45–50 minutes until golden brown. Loosely cover with foil if browning too quickly.
Remove from oven, cool slightly, brush with melted butter, sprinkle with salt, and garnish with parsley before serving.
Notes
Increase garlic to 1½ tablespoons for stronger flavor.
Substitute Monterey Jack, Colby Jack, or gouda for a different cheese profile.
Add rosemary or thyme to the butter mixture for an herby twist.
Sprinkle crushed red pepper flakes for a subtle heat.
Store at room temperature up to 2 days or refrigerate up to 4 days.
Freeze tightly wrapped for up to 2 months and reheat before serving.
