Sourdough Pull Apart Cheese Bread
Pull-apart cheese bread is incredibly easy to make using sourdough bread. Stuffed with garlic butter and gooey melted cheese, it bakes to perfection in the oven, making it a crowd-pleasing appetizer for holiday parties!
Look no further if you're looking for a fun and beautiful way to serve cheesy garlic bread! You'll love how easy it is to turn a loaf of sourdough into a stunning party appetizer.
Ingredients needed
- bread: Homemade sourdough bread is our personal favorite (obviously), but a fresh loaf of sourdough or Italian bread from the store will be delicious.
- butter: Salted or unsalted butter works great.
- garlic powder: Garlic powder gives the butter a rich, deep flavor, but freshly minced garlic can be used with delicious results.
- cheese: We chose freshly grated parmesan cheese and shredded mozzarella cheese, but you can use your favorite varieties if you'd like.
- fresh herbs: We love chopped parsley, but rosemary or thyme would be equally amazing, so feel free to experiment with different herbs!
Step-by-step instructions
Before you begin, preheat your oven to 375°F (190°C).
Step 1
Use a sharp serrated knife to cut the loaf of bread diagonally into 1-inch slices, making sure not to cut all the way through to the bottom. Then, turn the loaf a quarter turn and slice again to create a diamond grid pattern.
Place the loaf on a piece of foil on a baking sheet.
Step 2
Melt the butter in a small saucepan and stir in the garlic powder. Use a pastry brush to coat the inside of the bread slices with the melted garlic butter, stuffing the cracks with shredded cheese and chopped parsley. Wrap the loaf in foil and place it on a baking sheet.
Step 3
Bake covered in foil for 30 minutes, uncover the top, and bake an additional 10 minutes. When the bread is done, it will be warm, and the cheeses will be melted.
This bread is best enjoyed hot, so serve the sourdough pull-apart cheese bread right away with a side of marinara, pesto, or pizza sauce for dipping!
Make ahead
You can assemble the pull-apart cheese bread a day ahead of time and store it covered in the fridge until you're ready to bake.
Tips for success
- Knife: Use a sharp, serrated knife when slicing crusty artisan-style loaves for best results.
- Cheese: Avoid pre-shredded cheese as it contains a coating that keeps the shreds separated and causes melted cheese to clump. Shred your own cheese for the best results.
- Dairy-Free Option: Replace the butter and cheese with vegan butter and vegan cheeses for a dairy-free garlic cheese bread.
Subscribe to our newsletter and we'll send you more fresh recipes, valuable troubleshooting advice, useful tips, and other information we believe will be helpful to you!
Pull-Apart Cheese Bread Recipe
INGREDIENTS
- 1 loaf crusty bread (sourdough or Italian )
- 8 tablespoons butter
- 1 tablespoon garlic powder
- 2 tablespoons chopped parsley
- ½ cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup marinara sauce (or pizza sauce for dipping)
INSTRUCTIONS
- Preheat your oven to 375°F (190°C).
- Use a sharp, serrated knife to cut the loaf of bread diagonally into 1-inch slices, making sure not to cut all the way through to the bottom. Then, turn the loaf a quarter turn and slice again to create a diamond grid pattern. Place the loaf on a piece of foil on a baking sheet.
- Melt the butter in a small saucepan and stir in the garlic powder. Use a pastry brush to coat the inside of the bread slices with the melted garlic butter, stuffing the cracks with shredded cheese and chopped parsley. Wrap the loaf in foil and place it on a baking sheet.
- Bake the loaf for 30 minutes, unwrap the top of the loaf and bake an additional 10 minutes. Serve immediately.
NOTES
- make ahead: Assemble this pull apart cheese bread together a day ahead of time and keep it covered in the fridge until ready to bake.
Hi! I actually made this recipe over a year ago... Unlike your version, it had roasted garlic cloves throughout the Loaf.... It was also full of Blue Cheese and butter...delicious... Yours looks very good too!