This Sourdough Discard Garlic Pull Apart Bread is soft, buttery, and packed with rich garlic flavor in every layer. Each piece peels away effortlessly, making it perfect as an appetizer, side dish, or centerpiece for sharing. Whether you’re using sourdough discard or active starter, this recipe transforms simple ingredients into a fun and flavorful bread everyone will love.
Why You’ll Love This Recipe
This recipe is wonderfully forgiving, making it ideal for both beginners and experienced bakers. The layers don’t need to be perfectly shaped, which adds to its rustic charm and makes it a great activity to prepare with kids.
The combination of sourdough discard and yeast creates a soft, fluffy texture with a subtle tang. Each layer is generously coated in garlic herb butter, delivering bold flavor in every bite.
It’s versatile and customizable. You can switch up the herbs, add cheese, or even experiment with roasted garlic. Best of all, it’s served warm and fresh, when the layers are soft, fragrant, and irresistibly pullable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the bread
¼ cup milk (warmed to 110°F)
1 ½ teaspoons instant yeast
2 teaspoons granulated sugar
2 cups plus 1 tablespoon all-purpose flour
200 grams sourdough discard (about ¾ cup, unfed and at room temperature)
1 large egg, lightly beaten
1 tablespoon fresh parsley or rosemary, finely chopped
1 teaspoon kosher salt
1 teaspoon garlic powder
2 tablespoons unsalted butter, melted
For the topping
7 tablespoons unsalted butter, softened
1 tablespoon fresh parsley or rosemary, finely chopped
1 tablespoon garlic powder
½ teaspoon kosher salt
Flaky sea salt, for finishing
Directions
In the bowl of a stand mixer fitted with a dough hook, combine the warmed milk, instant yeast, and sugar. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. With the mixer on low speed, slowly pour in the melted butter. Increase speed to medium and mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 3 to 4 minutes until smooth. The dough should feel soft and slightly tacky but not sticky. If necessary, add flour or milk 1 tablespoon at a time to reach the proper consistency.
Place the dough in a greased bowl, cover, and let rise for 60 to 90 minutes, or until doubled in size.
While the dough rises, prepare the topping by mixing the softened butter, chopped herbs, garlic powder, and salt. Reserve 1 tablespoon of this mixture for brushing after baking.
Grease a 9×5-inch loaf pan.
Once risen, divide the dough into 12 equal pieces, approximately 55 grams each. Flatten each piece into a rough 4-inch circle. Spread 1 to 2 teaspoons of the butter mixture over each piece, then fold it in half like a taco.
Arrange each folded piece fold-side down into the prepared loaf pan. Continue until all pieces are placed snugly in the pan.
Cover and let rise again for 30 to 45 minutes, until puffed but not rising above the pan’s edge.
Preheat the oven to 350°F. Bake for 30 minutes, then cover loosely with foil and bake an additional 5 to 10 minutes, until golden brown and the internal temperature reaches 200°F.
Remove from the oven and immediately brush with the reserved butter mixture. Sprinkle with flaky sea salt. Let cool for 10 minutes before serving warm.
Servings and timing
Servings: 6 servings
Prep Time: 25 minutes
Rise Time: 2 hours 15 minutes
Cook Time: 40 minutes
Total Time: 3 hours 20 minutes
Calories: Approximately 510 kcal per serving
Variations
For a cheesy version, sprinkle ¼ cup shredded Parmesan between the layers as you assemble the bread.
Swap parsley or rosemary with fresh sage or thyme for a different herbal profile.
Use roasted fresh garlic in place of garlic powder for a deeper, slightly sweet garlic flavor. One clove equals about ¼ teaspoon garlic powder.
For a richer finish, brush with extra melted butter right before serving.
Storage/Reheating
Store leftover bread in an airtight container or sealed bag at room temperature for up to 3 days. For best texture, reheat individual portions in the microwave for about 30 seconds.
To freeze, allow the loaf to cool completely. Wrap tightly and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 10 minutes, or microwave slices for 30 to 60 seconds until warm.
FAQs
Can I use active sourdough starter instead of discard?
Yes. Replace the discard with 200 grams of active starter and omit the yeast. You will need to extend the rising times.
Can I make this recipe without a stand mixer?
Yes. Mix the dough with a wooden spoon and knead by hand until smooth and elastic.
How do I know when the bread is fully baked?
The loaf should be golden brown and reach an internal temperature of 200°F when checked with a thermometer.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor, but you can use dried herbs in a smaller quantity if necessary.
Can I add cheese to this bread?
Yes. Sprinkle about ¼ cup of shredded Parmesan between the layers during assembly.
Why shouldn’t the dough rise above the pan before baking?
If it rises too high, the dough may fold over the edges while baking and lose its layered structure.
Can I prepare this dough ahead of time?
Yes. After the first rise, refrigerate the dough overnight. Bring it to room temperature before shaping.
What type of milk works best?
Both dairy and non-dairy milk work well. Ensure it is warmed to about 110°F before mixing.
Can I double the recipe?
Yes. Use two 9×5-inch loaf pans and divide the dough evenly between them.
Is this bread best served warm?
Yes. It tastes best fresh from the oven when the layers are soft, buttery, and easy to pull apart.
Conclusion
Sourdough Discard Garlic Pull Apart Bread is a flavorful, shareable bread that combines the richness of garlic butter with the subtle tang of sourdough. Its layered design makes it both visually impressive and incredibly satisfying to eat. Whether served as an appetizer, side dish, or snack, this bread delivers warmth, comfort, and irresistible pull-apart goodness in every bite.
1 tablespoon fresh parsley or rosemary, finely chopped (for topping)
1 tablespoon garlic powder (for topping)
½ teaspoon kosher salt (for topping)
Flaky sea salt, for finishing
Instructions
In the bowl of a stand mixer fitted with a dough hook, combine warmed milk, yeast, and sugar.
Add flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. Mix on low speed while slowly pouring in melted butter. Increase to medium speed and mix until a shaggy dough forms.
Transfer dough to a lightly floured surface and knead for 3–4 minutes until smooth and slightly tacky.
Place dough in a greased bowl, cover, and let rise for 60–90 minutes until doubled in size.
Prepare topping by mixing softened butter, herbs, garlic powder, and salt. Reserve 1 tablespoon for brushing after baking.
Grease a 9×5-inch loaf pan.
Divide risen dough into 12 equal pieces (about 55 grams each). Flatten into 4-inch circles.
Spread 1–2 teaspoons butter mixture over each piece and fold in half like a taco.
Arrange folded pieces fold-side down in prepared loaf pan.
Cover and let rise 30–45 minutes until puffed but not above pan edge.
Preheat oven to 350°F. Bake 30 minutes, then loosely cover with foil and bake 5–10 more minutes until golden brown and internal temperature reaches 200°F.
Brush immediately with reserved butter and sprinkle with flaky sea salt. Cool 10 minutes before serving.
Notes
For a cheesy version, add ¼ cup shredded Parmesan between layers.
Swap herbs with sage or thyme for variation.
Roasted garlic can replace garlic powder for deeper flavor.
Store at room temperature up to 3 days in an airtight container.
Freeze tightly wrapped for up to 3 months.
Reheat slices in microwave for 30–60 seconds or warm in a 350°F oven for 10 minutes.
