Pin It I brought this to a game night once, still warm from the oven, and watched it vanish in under three minutes. Everyone kept pulling at the golden, cheesy corners, strings of mozzarella trailing behind their fingers. Someone said it smelled like the best garlic bread they'd ever had, and honestly, I couldn't disagree. It's messy, indulgent, and impossible to stop eating once you start.
The first time I made this, I used way too much garlic and the kitchen smelled like a pizzeria for two days. My neighbor knocked on the door just to ask what I was cooking. Now I've dialed it back, but I still love how the scent fills the room while it bakes, warm and buttery and a little herbaceous from the parsley.
Ingredients
- Sourdough loaf: The tangy crust and airy crumb hold up beautifully to all that butter and cheese without getting soggy.
- Unsalted butter: Softening it first makes mixing way easier, and you control the salt level yourself.
- Garlic: Fresh minced garlic has that sharp, aromatic bite that mellows into sweetness as it bakes.
- Fresh parsley: Adds a bright, grassy note that cuts through the richness.
- Fresh chives: Optional, but they bring a mild oniony sweetness that layers nicely with the garlic.
- Mozzarella: Melts into those stretchy, satisfying cheese pulls everyone loves.
- Cheddar: Adds sharpness and depth, balancing the mild mozzarella.
- Parmesan: A little nutty, a little salty, it crisps up beautifully on top.
Instructions
- Prep the oven and tray:
- Preheat to 180°C and line your tray with parchment so cleanup is painless. This also keeps the bottom from sticking if any cheese drips.
- Cut the bread:
- Use a serrated knife and slice diagonally in a crosshatch pattern, stopping just before the base. It feels a little nerve wracking at first, but take your time and the loaf stays intact.
- Make the garlic butter:
- Mix softened butter with minced garlic, parsley, chives, salt, and pepper until it's smooth and fragrant. Taste it, you'll want to spread it on everything.
- Butter the bread:
- Gently pry open the cuts and brush or spoon the garlic butter into every crevice. Don't be shy, this is where all the flavor lives.
- Stuff with cheese:
- Tuck the mozzarella, cheddar, and Parmesan into the slits, distributing evenly. Pack it in so every pull apart piece is loaded.
- Bake covered:
- Wrap loosely with foil and bake for 15 minutes so the cheese melts and the butter soaks in without burning the top.
- Uncover and finish:
- Remove the foil and bake another 8 to 10 minutes until bubbly and golden. The smell at this point is unreal.
- Serve immediately:
- Bring it to the table hot and let everyone pull their own pieces. It's best when the cheese is still gooey and stretchy.
Pin It I once served this at a potluck and someone asked if I'd ordered it from a restaurant. It made me laugh because it's genuinely so easy, but the wow factor is real. There's something about a whole loaf, golden and steaming, that just feels celebratory.
Choosing Your Bread
Sourdough is my go to because the crust holds its shape and the inside has those big irregular holes that catch the butter. But I've also used ciabatta, Italian boules, even a sturdy French loaf. Just avoid soft sandwich bread, it'll collapse under the weight of the cheese and turn mushy instead of crispy.
Cheese Combinations
Mozzarella is non negotiable for those cheese pulls, but you can swap the cheddar for Gruyère if you want something nutty and fancy, or Monterey Jack for a milder creaminess. I tried it once with smoked gouda and it was incredible, a little smoky depth that made it feel almost campfire like.
Make Ahead and Storage
You can assemble the whole thing, wrap it tightly, and refrigerate for up to 6 hours before baking. Just let it sit at room temp for 10 minutes before it goes in the oven. Leftovers reheat surprisingly well, wrap in foil and warm at 160°C for about 10 minutes until the cheese softens again.
- If you're freezing it, wrap unbaked and freeze for up to a month, then bake from frozen adding 5 extra minutes covered.
- For a crispier top, brush the surface with a little extra melted butter before the final uncovered bake.
- Serve it on a wooden board with a small bowl of marinara or ranch for dipping, it turns into an instant party centerpiece.
Pin It This bread has never failed to bring people together, whether it's a quiet dinner or a loud celebration. It's simple, generous, and always gone before you expect.
Recipe FAQs
- → How do I prepare the bread for stuffing?
Use a serrated knife to cut the bread diagonally into 2 cm wide slices, taking care not to cut through the base. Rotate and repeat to create a crosshatch pattern suitable for stuffing.
- → What cheeses work best for stuffing?
Mozzarella, cheddar, and Parmesan provide a balanced melt and flavor. Gruyère or Monterey Jack also make great alternatives to customize the taste.
- → Can I add extra seasonings to the butter mixture?
Yes, adding red pepper flakes or fresh herbs like chives enhances the flavor. Adjust salt and pepper to taste before spreading.
- → How should I serve this pull-apart bread?
Serve warm by pulling apart pieces to reveal melted cheese and garlic butter inside, making it ideal for sharing as a starter or snack.
- → What is the best way to reheat leftovers?
Reheat gently in the oven to restore the melted cheese texture and crisp exterior, avoiding microwaving to maintain quality.
- → Are there any common allergens to be aware of?
This dish contains dairy (cheese, butter) and gluten (bread). Always check ingredient labels for potential traces of nuts or soy.