Sourdough Discard Garlic Pull Apart Bread Recipe
This Sourdough Discard Garlic Pull Apart Bread is a deliciously soft and flavorful bread that makes perfect use of sourdough discard. Infused with garlic and fresh herbs, and topped with a buttery garlic spread and flaky sea salt, this pull apart bread is ideal as a savory snack or a side to your favorite meal. The bread rises with instant yeast, making it quicker than traditional sourdough breads while still capturing a subtle tang and outstanding texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (about 8 servings)
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
For the Bread
- 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
For the Topping
- 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
Instructions
- Activate the Yeast: In a small bowl, combine the warmed milk, instant yeast, and granulated sugar. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Mix the Dough: In a large mixing bowl, combine the all-purpose flour, sourdough discard, beaten egg, chopped fresh herbs, kosher salt, garlic powder, and melted butter. Add the activated yeast mixture to the bowl. Mix all ingredients thoroughly until a sticky dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. You may also use a stand mixer with a dough hook attachment for this step.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
- Shape the Bread: Once risen, punch down the dough and turn it onto a lightly floured surface. Roll the dough into a rectangle about 12×15 inches. Cut the dough into squares or strips suitable for pull-apart layering.
- Prepare the Topping: In a small bowl, mix the softened butter, chopped fresh herbs, garlic powder, and kosher salt until well combined.
- Assemble the Pull Apart Bread: Layer the dough pieces in a greased loaf pan or bundt pan, brushing each piece generously with the garlic butter mixture between layers to ensure flavor throughout.
- Second Rise: Cover the assembled dough and let it rise again for about 30 to 45 minutes until puffed and nearly doubled.
- Bake the Bread: Preheat your oven to 350°F (175°C). Bake the bread for 30 to 35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Final Touches: Remove the bread from the oven and immediately sprinkle flaky sea salt on top while the bread is still warm. Let it cool slightly in the pan for 10 minutes before transferring to a cooling rack to prevent sogginess.
- Serve: Pull apart the bread pieces and enjoy warm as a flavorful side or snack.
Notes
- Using unfed sourdough discard keeps the dough balanced and prevents overly sour flavors.
- If you prefer, dairy or non-dairy milk can be used interchangeably depending on dietary preferences.
- Fresh herbs like parsley or rosemary add a fresh aromatic dimension, but dried herbs can also be used in a smaller quantity.
- Make sure the milk is warmed to about 110℉ for optimal yeast activation; too hot can kill the yeast.
- The garlic butter topping can be adjusted for more or less garlic based on your flavor preference.
- Store leftover bread in an airtight container for up to 2 days; reheat in the oven for best texture.
