Cheesy Garlic Pull-Apart Bread (Printable)

Golden crusty loaf filled with garlic butter, melted mozzarella, cheddar, and Parmesan cheeses.

# What You Need:

→ Bread

01 - 1 large round sourdough loaf (approximately 1.1 lb)

→ 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 - 1¾ cup shredded mozzarella cheese
09 - 1 cup shredded cheddar cheese
10 - ½ cup grated Parmesan cheese

# How-To:

01 - Set the oven to 350°F and line a baking tray with parchment paper.
02 - Using a serrated knife, slice the bread diagonally into ¾-inch wide cuts without slicing through the base. Rotate and repeat to form a crosshatch pattern.
03 - Combine softened butter, minced garlic, parsley, chives if using, salt, and black pepper in a bowl; mix thoroughly.
04 - Gently separate the bread sections and spread or brush the garlic butter mixture into all the crevices.
05 - Evenly distribute mozzarella, cheddar, and Parmesan cheese into the cuts, ensuring thorough filling throughout.
06 - Place the stuffed bread on the prepared tray, loosely cover with aluminum foil, and bake for 15 minutes.
07 - Remove foil and bake uncovered for an additional 8 to 10 minutes until cheese is melted and the top is golden brown.
08 - Serve immediately while hot, pulling apart pieces to enjoy.

# Expert Advice:

01 -
  • It looks fancy but takes less effort than most side dishes, and everyone assumes you spent hours on it.
  • The cheese gets all stretchy and gooey between the bread cuts, so every pull releases a little steam and melted goodness.
  • You can prep the whole thing in advance and just pop it in the oven when guests arrive, no stress.
02 -
  • If you cut all the way through the bottom, the loaf falls apart and the cheese leaks out onto the tray instead of staying inside.
  • Cold butter is impossible to spread without tearing the bread, so leave it out for at least 30 minutes before you start mixing.
  • Wrapping it in foil for the first stage prevents the top from burning before the inside gets hot and melty.
03 -
  • Use a really good quality sourdough with a thick crust, it holds up better to all the butter and cheese without getting soggy.
  • Let the baked loaf rest for just one minute before serving, it firms up slightly and becomes easier to pull apart without falling to pieces.
  • If you want extra crispy cheese on top, sprinkle a little more Parmesan over the loaf during the last 2 minutes of baking.
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