Sourdough Pull-Apart Garlic Bread (With Cheese & Herbs)

There’s something magical about tearing into a warm, golden loaf of sourdough pull apart garlic bread. Each piece is fluffy, buttery, loaded with garlic, herbs, and cheese, and pulls away like it was meant to be shared. Whether you're hosting a dinner party or just want to spoil yourself, this recipe is pure comfort, made even better with a naturally leavened, homemade dough.

This version uses sourdough starter, giving the bread a depth of flavor that commercial yeast simply can’t match. The inside stays soft and pillowy, while the outside turns perfectly golden thanks to an egg wash and a bit of oven steam. Let’s make this unforgettable cheesy garlic pull apart bread from scratch!

Why Make Garlic Bread with Sourdough?

If you’ve ever asked, “Can you make garlic bread with sourdough?” - absolutely yes. Not only is sourdough garlic bread more flavorful, but it also digests better thanks to the fermentation process. Studies like this one from Harvard Health suggest fermented foods may support gut health and improve nutrient absorption.

If you're working with discard, you might prefer our sourdough discard garlic bread variation, but for this version, we recommend using an active, bubbly starter to get the perfect rise and texture.

Ingredients You'll Need

This garlic cheese sourdough pull apart bread starts with a soft enriched dough, made extra tender with milk, egg, and butter. The flavor comes alive with a garlicky herb butter and generous handfuls of shredded cheese.

For the dough:

• 410 g all-purpose or bread flour

• 240 g lukewarm milk

• 1 tbsp honey (optional)

• 60 g soft unsalted butter

• 1 egg (plus 1 extra for egg wash)

• 1 tsp garlic powder (or to taste)

• 1 tsp fresh chopped rosemary (optional)

• 110 g active sourdough starter

For the filling:

• 100 g (or more!) cheddar, gouda, or your best cheese for garlic bread

• ~120 g soft butter

• Fresh rosemary and parsley

• Crushed garlic

• Salt to taste

There are no strict rules here - that’s the beauty of this cheesy sourdough garlic bread. Use what you love, taste your filling, and don’t hold back on flavor.

Looks so good!

Step-by-Step Instructions

Mix the Dough

Make sure your sourdough starter isn’t too sour - feed it before peak, especially if you’re unsure about its strength.

Need help? Check our sourdough feeding guide, How to Feed Your Sourdough Starter for Perfect Baking Results.

Combine all ingredients except salt and butter. Once a rough dough forms, add the butter and salt, kneading until smooth and elastic - at least 5 minutes. You should get a soft, slightly sticky dough. If it’s too hard to handle, add a touch more flour.

Let it rest for 20 minutes.

Strengthen with Folds

Perform 4 coil folds (or stretch and folds if that’s easier for you) over the next 1–1.5 hours, allowing 20 minutes rest between each.

Want to learn more about folding techniques? Head over to Folding Dough: Why It Matters and How to Do It Right.

Meanwhile, prepare your filling.

Make the Garlic Herb Butter

Add soft butter, garlic, rosemary, parsley, and salt to a food processor. Blend until creamy and fragrant. Grate the cheese and set aside.

Pro tip: Even if you don’t use all the butter, the leftover garlic herb spread will stay fresh in the fridge.

Shape the Bread

Grease your loaf pan, preferably with butter. Divide the dough into 12 equal pieces (a scale helps, but isn’t necessary).

Gently flatten each piece - carefully not to press the air out - spread generously with garlic butter, sprinkle with cheese, fold in half, and stack sideways in the pan.

First, the Butter!

Then the cheese!

You’re building a sourdough pull apart roll loaf that’s as beautiful as it is tasty.

Final Proof

Cover with plastic wrap and proof until puffy. For mild flavor, proof in a warm spot for 3–4 hours. For deeper tang, refrigerate overnight.

Bake with Steam

Preheat your oven to 180°C (356°F) and place a tray or metal pan at the bottom. When ready to bake, brush the loaf with beaten egg. Pour ~100 ml of hot water into the tray to generate steam, and quickly close the oven door. Just like we did with the sourdough bread.

Bake for 20 minutes, then open the door slightly to release steam. Continue baking for another 20–25 minutes until deep golden brown.

Serving Tips

Serve warm, gooey, and straight from the pan. It’s fantastic with soups, pasta, or even as a standalone centerpiece.

Leftovers? Warm them up in the oven for 5–7 minutes - good as new. And if you're like us, you’ll be spreading that leftover garlic butter on everything the next day.

Why You'll Love This Recipe

• Deep, rich flavor thanks to fermentation

• Tear-and-share format perfect for gatherings

• Fully customizable with different herbs and cheeses

• Uses your sourdough starter in a fun, creative way

• Can be proofed overnight for flexible timing

Looking for even more flavor? Try a rosemary variation or go bold with garlic parmesan. There are endless ways to riff on this sourdough garlic pull apart bread.

You Might Also Like These Posts

How to Feed Your Sourdough Starter for Perfect Baking Results

Folding Dough: Why It Matters and How to Do It Right

How to Make Homemade Sourdough Bread: A Beginner’s Guide

The Ultimate Guide to Sourdough Focaccia (Easy & Fluffy)

Meta Title & Description

Meta Title (60 characters):
Sourdough Pull Apart Garlic Bread: Cheesy & Fluffy Recipe

Meta Description (160 characters):
This sourdough pull apart garlic bread is cheesy, soft, and packed with flavor. A perfect tear-and-share loaf made with garlic butter and fresh herbs.