You’ll love diving into this sourdough pull apart bread experience. It starts with your active starter, nurturing tang and texture. As it rises and transforms, you assemble layers with garlic‑herb butter and a sprinkle of cheese. Then you bake it into a golden loaf that pulls apart into soft, flavorful segments.
Why We Love This Sourdough Pull Apart Bread Recipe
You’ll love this recipe because it brings together tangy sourdough flavor with soft, buttery layers, all without fuss. The process unfolds across days: you feed or build your starter, make dough in a mixer, let it rest, refrigerate, then shape and bake. That slow rhythm builds deep flavor and structure. You literally pull the bread apart with your hands, and the inside stays moist while the outside turns golden and crisp. The garlic‑herb butter seeps into every layer, with melted cheese adding creamy richness. Even if you’ve never made enriched sourdough before, this method walks you through each step. The results feel artisan, even though you’re baking at home. It’s ideal for cozy meals or chatting with friends over warm slices. Every time you make it, it becomes a memorable treat.
Ingredients about Sourdough Pull Apart Bread
Here’s exactly what you need to gather for this loaf:
- For the starter: 25 g sourdough starter, 50 g all‑purpose flour, 50 g water
- For the dough: 180 g whole milk, 30 g granulated sugar, about 110 g active sourdough starter, 350 g all‑purpose or bread flour, 1 large egg, 1 teaspoon salt, 55 g unsalted butter (room temperature)
- For the filling: 85 g unsalted butter (softened), 2 tablespoons fresh parsley (finely chopped) or rosemary or thyme, 2 cloves garlic (minced) or about 1 teaspoon garlic powder, ¼ teaspoon salt, 50 g grated cheese (such as parmesan, mozzarella, cheddar, or Edam)
- For the top: 1 egg + 1 tablespoon water (egg wash), additional melted butter to brush, and a sprinkle of flaky salt at the end
These ingredients give you a rich dough base, a flavorful herb‑garlic filling, and a glossy, golden top with just the right touch of salt and butter.
How to Make Sourdough Pull Apart Bread Directions
You’ll follow these steps to bring the loaf to life:
First, build your starter by mixing 25 g starter, 50 g flour, and 50 g water in a small bowl until smooth. Cover it and let it rise overnight until it doubles in size.
Next, in the bowl of your stand mixer fitted with a dough hook, combine 180 g milk, 30 g sugar, about 110 g of your active starter, 1 beaten egg, 350 g flour, and 1 teaspoon salt. Mix until you have a thick, slightly sticky dough.
Add 55 g softened butter and beat on medium speed for 10–15 minutes until the dough becomes silky, strong, and passes the windowpane test (it stretches thin without tearing).
Shape that dough into a smooth ball and place it in a lidded container or a covered bowl. Let it rise in a warm spot (ideally around 25 °C or 77 °F) until it increases in volume by at least 50%. This bulk fermentation usually takes 5 to 8 hours, depending on your room’s temperature. You can speed things up by placing the bowl in a turned‑off oven next to a dish of boiled water to keep things warm and humid. Replace the water if it cools down.
After the bulk rise, keep the dough covered and refrigerate overnight. This helps deepen the flavor and makes the dough easier to shape.
The next day, remove the bowl from the fridge and let the dough come to room temperature for about 15 minutes. While it warms up, mix your filling butter: combine 85 g softened butter, chopped parsley or choice of herb, minced garlic or garlic powder, and ¼ teaspoon salt until smooth.
Prepare a 9 × 5‑inch loaf pan by lining it with parchment paper.
Lightly flour your surface, then turn out the dough and form it into a 30 cm (12‑inch) long log. Cut it into 12 equal pieces by weight so they’re uniform. Shape each piece into a ball, then roll each ball out into a circle about 11 cm (4½ inch) across.
Spread each circle with garlic‑herb butter, leaving a small border. Sprinkle on grated cheese, then fold each circle in half.
Place each folded circle into the loaf pan with the folded edge facing up. Continue stacking and layering all pieces, gently compressing to fit them in snugly.
Cover the pan and let the shaped loaf rise again in a warm spot until it doubles in size—it may take about 4 to 6 hours depending on how warm your kitchen is.
When the dough has nearly doubled, preheat your oven to 180 °C (350 °F). Whisk the egg and water for the wash and brush it over the surface of the risen loaf.
Bake the bread for around 40 to 50 minutes until it turns deep golden brown. If the top browns too quickly, loosely tent it with foil for the rest of the baking time.
Once baked, remove it from the oven, brush the warm bread all over with melted butter, and sprinkle lightly with flaky salt. Let it cool briefly before serving.
How to Serve Sourdough Pull Apart Bread
You’ll enjoy serving this bread while it’s warm, so that each piece pulls apart easily and the butter‑cheese filling is still soft and inviting. Slice it or present it whole for guests to tear off pieces. Pair it with soups, stews, salads, or even dips like herb yogurt, olive oil with herbs, or tomato salsa. It works beautifully as a party appetizer: place it in the center of your table so people can gather around, pull apart chunks, and enjoy. Leftovers are still enjoyable the next day if you reheat them gently in a microwave or warm oven to restore softness. Keep it simple: a light side salad or bowl of chili, and your pull-apart loaf is the star.
Expert Tips: Sourdough Pull Apart Bread
You’ll find these tricks very helpful:
- Make sure your starter is active and bubbly before using. Feed it earlier in the day so it peaks when you mix the dough.
- Check temperature: if your kitchen is cool, the bulk rise may take longer. Try to maintain around 25 °C during fermentation for best results.
- Butter temperature: soften your butter and filling butter at room temperature—not too warm, not hard—to make spreading easy.
- During shaping, keep your pieces even in size. Weighing the dough and dividing by 12 makes sure you get a uniform pull-apart loaf.
- Cheese choice matters. Strong cheeses like sharp cheddar or parmesan give you richer flavor, while mozzarella gives a softer, stretchy texture.
- Watch your egg wash and bake carefully. Brushing evenly ensures a smooth sheen, and covering with foil helps prevent burning top edges.
- After baking, brushing with melted butter boosts flavor and keeps the crust soft around the edges.
- Cool for about 10 minutes before serving—you want the bread to hold together, but still be warm enough to melt cheese inside.
How to Store Sourdough Pull Apart Bread
You’ll keep leftovers in an airtight container or tightly wrapped in plastic wrap or foil. Store it at room temperature for up to three days. On day two or three, the enriched bread may stiffen, so reheat gently in the microwave (just seconds on low) or in a warm oven to soften it again before serving. Don’t refrigerate, as that can dry it out faster. You can also freeze portions: wrap slices or chunks in plastic wrap and foil, then freeze. To reheat, thaw at room temperature and warm gently.
Variation of Sourdough Pull Apart Bread
You can customize this loaf in many ways:
- Use different herbs: swap parsley for rosemary or thyme—or even a mix of all three—for unique flavor notes.
- Change the cheese: try smoked gouda, pepper jack, or Swiss for a twist.
- Add spices: sprinkle a little paprika or chili flakes into the filling for a subtle heat.
- Try toppings: instead of flaky salt at the top, brush with melted garlic butter or mix melted butter with chopped herbs before brushing.
- Make mini loaves: divide the dough into smaller pans for individual pull‑apart versions—great for parties.
- Create sweet versions: leave out savory herbs and garlic, swirl cinnamon sugar inside instead, and top with a light glaze after baking. This becomes a sweet, pull-apart breakfast treat.
- Dairy‑free option: swap butter for coconut oil or vegan margarine, and use a dairy‑free cheese alternative if needed.
- Add fillings: place thinly sliced olives, sun‑dried tomato bits, or caramelized onion between layers for savory flair.
FAQ about Sourdough Pull Apart Bread
What is sourdough pull apart bread?
It’s a loaf made from sourdough starter and enriched dough, layered with butter, herbs, garlic, and cheese, then baked in a pan so you can pull apart soft segments.
How long does it take to make your sourdough pull apart bread?
Total time spans two days. First, you feed your starter and let it rise overnight, then mix, ferment for 5–8 hours, refrigerate overnight, shape, let it rise again 4–6 hours, and bake for 40–50 minutes.
Can you make sourdough pull apart bread without sourdough starter?
You could adapt it using commercial yeast, but you lose that tangy flavor and slow fermentation that gives sourdough its depth. You’d need to adjust fermentation times and steps.
How do you keep sourdough pull apart bread moist?
Use generous filling butter, brush with melted butter after baking, and wrap it well in an airtight container. Reheat if needed before serving to soften it again.
Can you freeze sourdough pull apart bread?
Yes—cool it completely, then wrap pieces or the whole loaf in plastic and foil. Freeze, and when you want to eat, thaw at room temp and warm gently.
What cheese works best in sourdough pull apart bread?
Stronger-flavored cheeses like sharp cheddar or parmesan deliver robust taste, while mozzarella offers a softer, melty texture. You can also combine two kinds for balance.
Sourdough Pull Apart Bread
Ingredients
- 25 g sourdough starter
- 50 g all-purpose flour
- 50 g water
- 180 g whole milk
- 30 g granulated sugar
- 110 g active sourdough starter
- 350 g all-purpose or bread flour
- 1 large egg
- 1 teaspoon salt
- 55 g unsalted butter (room temperature)
- 85 g unsalted butter (softened for filling)
- 2 tablespoons fresh parsley (finely chopped, or rosemary or thyme)
- 2 cloves garlic (minced, or about 1 teaspoon garlic powder)
- ¼ teaspoon salt
- 50 g grated cheese (such as parmesan, mozzarella, cheddar, or Edam)
- 1 tablespoon water for egg wash
- additional melted butter to brush
- flaky salt to sprinkle on top
Instructions
- Build your starter by mixing 25 g starter, 50 g flour, and 50 g water in a bowl. Cover and let rise overnight until doubled.
- In a stand mixer, combine 180 g milk, 30 g sugar, 110 g active starter, 1 beaten egg, 350 g flour, and 1 teaspoon salt. Mix until thick and slightly sticky.
- Add 55 g softened butter and beat on medium speed for 10–15 minutes until the dough is silky and passes the windowpane test.
- Shape dough into a ball and place in a covered bowl. Let rise until increased by 50% (5–8 hours), then refrigerate overnight.
- Remove dough from the fridge and let come to room temperature for 15 minutes. Meanwhile, mix filling butter: combine 85 g softened butter, herbs, garlic, and salt until smooth.
- Prepare a 9×5-inch loaf pan with parchment paper. Lightly flour your surface, then shape the dough into a log and cut into 12 equal pieces.
- Roll each piece into a circle, spread with filling, sprinkle cheese, and fold in half. Place folded circles into the loaf pan with the folded edge up.
- Cover and let rise until doubled (4–6 hours). Preheat oven to 180 °C (350 °F). Brush with egg wash.
- Bake for 40–50 minutes until golden brown. Brush with melted butter and sprinkle with flaky salt. Let cool briefly before serving.
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