Cheesy Garlic Pull-Apart (Printable)

Golden crusty loaf filled with garlic butter, melted cheeses, and fresh herbs, ideal for sharing warm and fresh.

# What You'll Need:

→ Bread

01 - 1 large round sourdough loaf (about 17.6 oz)

→ Garlic Butter

02 - 7 tbsp unsalted butter, softened
03 - 4 cloves garlic, finely minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh chives, finely chopped (optional)
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper

→ Cheese

08 - 7 oz mozzarella cheese, shredded
09 - 3.5 oz cheddar cheese, shredded
10 - 1.75 oz Parmesan cheese, grated

# How to Make It:

01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - Using a serrated bread knife, carefully cut the loaf diagonally into ¾-inch wide slices, avoiding cutting through the base. Rotate and repeat to form a crosshatch pattern.
03 - Combine softened butter, minced garlic, parsley, chives if using, salt, and pepper in a mixing bowl until thoroughly blended.
04 - Gently separate the bread sections and brush or spread the garlic butter mixture into all crevices.
05 - Evenly fill the cuts with shredded mozzarella, cheddar, and grated Parmesan cheese to ensure cheese distributes throughout.
06 - Place the stuffed loaf on the prepared tray, loosely wrap with foil, and bake for 15 minutes.
07 - Remove the foil and bake for an additional 8 to 10 minutes until cheese is bubbly and top is golden brown.
08 - Serve hot by pulling apart pieces to enjoy the melted cheese and garlic flavor.

# Expert Advice:

01 -
  • The crosshatch cuts let the butter and cheese seep into every pocket, so each bite is ridiculously flavorful.
  • It looks impressive but takes less than 20 minutes of actual work.
  • You can prep it ahead and just pop it in the oven when guests arrive.
  • It turns any gathering into a cozy, hands-on moment where everyone just digs in together.
02 -
  • If you cut all the way through the base, the loaf falls apart and loses that pull apart magic, so leave about half an inch intact.
  • Wrapping it in foil first prevents the top from browning too fast before the inside is melty and perfect.
  • Don't skip softening the butter, cold butter won't spread and you'll tear the bread trying to force it in.
03 -
  • Add a pinch of red pepper flakes to the butter if you like a gentle kick of heat threading through the garlic.
  • Use a pastry brush to get the butter deep into the cuts, it's way more efficient than a spoon and nothing goes to waste.
  • Let it cool for just 2 minutes before serving so the cheese sets slightly and doesn't slide off in one molten puddle.
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