why make this recipe

Sourdough Discard Garlic Pull Apart Bread is a fantastic way to use sourdough discard while creating a deliciously soft and flavorful bread. This recipe combines the tangy taste of sourdough with rich garlic and herbs, making it a perfect snack or side dish for any meal. Not only does it help reduce waste in your kitchen, but it also provides a fun and interactive way to enjoy fresh baked bread. Whether you’re hosting a gathering or just looking for a comforting treat, this pull-apart bread will surely impress everyone.

how to make Sourdough Discard Garlic Pull Apart Bread

Ingredients:

¼ cup non-dairy or regular dairy milk (warmed to 110℉)
1 ½ teaspoons instant yeast
2 teaspoons granulated sugar
2 cups + 1 Tablespoon all-purpose flour
200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
1 egg (lightly beaten)
1 Tablespoon fresh parsley or rosemary (chopped)
1 teaspoon kosher salt
1 teaspoon garlic powder
2 Tablespoons unsalted butter (melted)
7 Tablespoons unsalted butter (softened)
1 Tablespoon fresh parsley or rosemary (chopped)
1 Tablespoon garlic powder
½ teaspoon kosher salt
Flaky sea salt (for topping)

Directions:

Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase the speed to medium and mix until a shaggy dough forms.
Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or milk (1 Tablespoon / 10 grams at a time) to reach your desired consistency.
Transfer the dough to a large greased bowl and cover with plastic wrap. Let it rise for 60-90 minutes, or until doubled in size.
While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt. Mix until combined. Set aside 1 Tablespoon of this mixture to brush on the loaf when it comes out of the oven. Grease a 9×5-inch loaf pan and set aside.
After the rise, turn the dough onto a smooth work surface and divide it into 12 equal-sized pieces. Flatten each piece with the palm of your hand into a rough circle about 4 inches in diameter, then spread with 1-2 teaspoons of the butter mixture. Fold the piece in half like a taco, then transfer to the prepared baking pan with the fold side down on the bottom of the pan. Repeat with the remaining pieces of dough, using all but the 1 Tablespoon of the butter mixture you’ve kept for brushing on the loaf when it comes out of the oven.
Cover the pan with plastic wrap or a clean kitchen towel and let it rise for 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.
Preheat the oven to 350℉.
Bake for 30 minutes, then cover with aluminum foil and bake an additional 5-10 minutes. The final loaf will be golden brown, and if you use a kitchen thermometer, the internal temperature will reach about 200℉. While the loaf is still warm, brush with the remaining butter mixture and sprinkle with flaky sea salt. Let the loaf cool in the pan for 10 minutes, then serve.

how to serve Sourdough Discard Garlic Pull Apart Bread

This pull-apart bread is best served warm. You can tear off a piece with your fingers and enjoy it on its own or pair it with a creamy dip, soup, or salad. It’s perfect for sharing at parties or family gatherings.

how to store Sourdough Discard Garlic Pull Apart Bread

Store any leftover bread in an airtight container at room temperature for up to 2 days. You can also wrap it in plastic wrap and place it in the refrigerator for longer freshness. If you want to keep it longer, consider freezing it. Simply wrap the loaf in plastic wrap, then place it in a freezer bag. It can be frozen for up to 3 months. To reheat, thaw and warm it in the oven.

tips to make Sourdough Discard Garlic Pull Apart Bread

Ensure your milk is at the right temperature (110℉) to activate the yeast properly.
Knead until the dough is smooth; this helps develop gluten for a better texture.
Measure your ingredients carefully, especially the flour, as too much can make the dough dry.
Let the dough rise in a warm place to encourage proper fermentation.
To add a different twist, try adding cheese between the dough pieces.

variation

You can switch up the flavors by adding different herbs like thyme or dill, or even using different spices such as smoked paprika. Adding cheese, such as mozzarella or cheddar, between the dough pieces can also create a delicious cheesy pull-apart bread.

FAQs

Can I use active dry yeast instead of instant yeast? Yes, you can substitute active dry yeast for instant yeast. Just remember to activate it in warm water for about 5-10 minutes before adding it to the dough mixture.
What is sourdough discard? Sourdough discard is the portion of sourdough starter that you remove when feeding the starter. It can be incorporated into various recipes to add flavor without wasting the starter.
Can I make this bread ahead of time? Yes, you can prepare the dough and let it rise, then cover it and place it in the refrigerator overnight. The next day, let it come to room temperature before baking.

Sourdough Discard Garlic Pull Apart Bread

A deliciously soft and flavorful pull-apart bread made with sourdough discard, garlic, and herbs, perfect for any meal or gathering.

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Prep Time 15

Cook Time 40

Total Time 1 35

Servings: 12 pieces

Course: Side Dish, Snack

Cuisine: American, Bakery

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

Dough Ingredients

¼ cup non-dairy or regular dairy milk (warmed to 110℉)
1 ½ teaspoons instant yeast
2 teaspoons granulated sugar
2 cups + 1 Tablespoon all-purpose flour
200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
1 large egg (lightly beaten)
1 Tablespoon fresh parsley or rosemary (chopped)
1 teaspoon kosher salt
1 teaspoon garlic powder
2 Tablespoons unsalted butter (melted)
7 Tablespoons unsalted butter (softened)
1 Tablespoon flaky sea salt (for topping)

Method

Preparation

Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook.
Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder.
With the mixer on low speed, slowly add 2 Tablespoons of melted butter.
Increase the speed to medium and mix until a shaggy dough forms.
Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes.
Transfer the dough to a large greased bowl and cover with plastic wrap. Let it rise for 60-90 minutes, or until doubled in size.

Topping Preparation

While the dough rises, in a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt. Mix until combined.
Set aside 1 Tablespoon of this mixture to brush on the loaf when it comes out of the oven.
Grease a 9×5-inch loaf pan and set aside.

Shaping and Second Rise

After the rise, turn the dough onto a smooth work surface and divide it into 12 equal-sized pieces.
Flatten each piece into a rough circle about 4 inches in diameter, then spread with 1-2 teaspoons of the butter mixture.
Fold the piece in half like a taco, then transfer to the prepared baking pan with the fold side down.
Repeat with the remaining pieces of dough, using all but the 1 Tablespoon of the butter mixture for brushing.
Cover the pan with plastic wrap or a clean kitchen towel and let it rise for 30-45 minutes until puffed.

Baking

Preheat the oven to 350℉.
Bake for 30 minutes, then cover with aluminum foil and bake an additional 5-10 minutes.
While the loaf is still warm, brush with the remaining butter mixture and sprinkle with flaky sea salt.
Let the loaf cool in the pan for 10 minutes, then serve.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 5gSodium: 300mgFiber: 1gSugar: 1g

Notes

Best served warm. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness. For longer preservation, wrap in plastic and freeze for up to 3 months.

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