Sourdough Discard Garlic Pull Apart Bread

Posted on March 27, 2026

This Sourdough Discard Garlic Pull Apart Bread comes together in about 90 minutes (most of which is rising time) and requires minimal cleanup, making it an inviting option for a easy weeknight dinner! Your family will love tearing off soft, pillowy pieces bursting with delicious garlic and herb flavors.

What You’ll Need for This Recipe:

¼ cup non-dairy or regular dairy milk (warmed to 110℉)
1 ½ teaspoons instant yeast: Instant yeast works wonderfully, making this process a breeze!
2 teaspoons granulated sugar: This helps the yeast to bloom and adds a touch of sweetness.
2 cups + 1 Tablespoon all-purpose flour: A staple; all-purpose flour brings a sturdy texture.
200 grams (about ¾ cup) sourdough discard (unfed, at room temperature): This is where the real flavor magic happens!
1 egg (lightly beaten): Adds richness and helps with the dough structure.
1 Tablespoon fresh parsley or rosemary (chopped): Fresh herbs bring brightness to the flavor profile.
1 teaspoon kosher salt: A couple pinches to elevate all those delicious flavors.
1 teaspoon garlic powder: Essential for that garlic-y goodness.
2 Tablespoons unsalted butter (melted): To enrich the dough.
7 Tablespoons unsalted butter (softened): You’ll use this for spreading the good stuff!
1 Tablespoon fresh parsley or rosemary (chopped): More for the topping.
1 Tablespoon garlic powder: Yep, we love garlic here!
½ teaspoon kosher salt: Balances out the rich butter and herbs.
Flaky sea salt (for topping): For that fancy finishing touch!

Tips for Ingredient Substitutions:

Milk: Any plant-based milk works just as well, so feel free to use almond, oat, or soy milk!
Herbs: If you don’t have fresh herbs, dried ones can do the trick. Just use about a third of the amount since they are more concentrated.
Butter: If you need a dairy-free option, use your favorite vegan butter.

How to Make Sourdough Discard Garlic Pull Apart Bread

Activate the Yeast (5 minutes): Start by combining the warmed milk (make it feel a bit toasty, about 110℉), instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Let it sit for about 5 minutes until it’s all bubbly and frothy.
Mix the Dough (10 minutes): Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder to the yeast mixture. With the mixer on low speed, slowly add the melted butter. Then, increase the speed to medium and mix until a shaggy dough forms.
Knead the Dough (3-4 minutes): Lightly flour your work surface and turn the dough out. Knead it for about 3-4 minutes until it’s silky smooth and slightly tacky. Adding more flour or milk in tablespoons if needed is key; aim for that perfect dough consistency that feels just right!
First Rise (60-90 minutes): Place the dough in a greased bowl, covering it tightly with plastic wrap. Let it rise in a warm, draft-free area for about 60 to 90 minutes, or until it’s doubled in size. This part is magic, I swear.
Prepare the Topping (5 minutes): While the dough is puffing up, let’s whip up the topping. In a small bowl, mix the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt. Set aside 1 tablespoon of this scrumptious mixture to brush over the loaf after baking. It’s pure gold, trust me!
Shape the Dough (15 minutes): After rising, turn the dough onto a lightly floured surface. Divide it into 12 equal pieces, this is where I always find the kitchen scale handy! Each piece should be around 55 grams. Flatten each piece with the palm of your hand into a rough circle about 4 inches in diameter, and spread them with 1-2 teaspoons of the butter mixture.
Put Them in the Pan (10 minutes): Fold each piece in half (like a taco, how cute!), and place them in a greased 9×5 inch loaf pan with the fold-side down. Repeat this magic until all pieces are snugly in the pan, then cover with plastic wrap or a clean kitchen towel and let rise for an additional 30-45 minutes. You’re almost there!
Time for Baking (35-40 minutes): Preheat your oven to 350℉. Bake the bread for about 30 minutes until it’s beautifully golden. Then, cover with aluminum foil and bake an additional 5-10 minutes. If you’re using a kitchen thermometer, it should hit around 200℉ for perfection.
Final Touch! (5 minutes): As soon as it’s out, brush on your reserved butter mixture and sprinkle some flaky sea salt over the top for that gourmet finish!
Enjoy!: Let it sit in the pan for 10 minutes to cool a bit before diving in. Seriously, your house is going to smell divine, and that first tear into the loaf, wow, just wow!

If you loved this Sourdough Discard Garlic Pull Apart Bread, be sure to check out my Sourdough Discard Focaccia, my Sourdough English Muffins, or my Pesto Parmesan Sourdough!

Why This Recipe Works

Quick & Easy

This recipe is all about convenience! The hands-on time is minimal, as most of it is just letting the dough rise. It comes together all in about 90 minutes! Perfect for those busy weeknights when you want homemade comfort without an all-day commitment.

Comfort Food

There’s something so satisfying about tearing into warm bread, especially with a hint of garlic and herbs. It’s the ultimate comfort food, perfect for cozy family dinners or gatherings with friends.

Customizable

One of the best parts is the versatility! Swap in whatever herbs or spices you have on hand. You want to experiment with some cheese? Do it! Dried herbs instead of fresh? Why not?! The ingredients are a blank canvas for your creativity.

Kids Love It

My kids always come running when they smell this bread baking. Kids love the fun of pulling apart and munching on soft, buttery goodness. It’s almost like a game!

Budget-Friendly

Using sourdough discard and pantry staples means you can whip up this delicious treat without breaking the bank!

How to Serve This Sourdough Discard Garlic Pull Apart Bread

So, what goes well with this delightful bread? It pairs beautifully with soups, salads, or as a side for your main dish. We love to enjoy it with my zesty Tomato Basil Soup or a simple Garden Salad drizzled with balsamic dressing, heavenly, I tell you!

Storage and Reheating

Storing: This bread stores well at room temperature for up to 3 days in an airtight container. You can also keep it in the fridge if you want it to last a bit longer, up to 5 days.
Reheating: Just pop it in the oven at 350℉ for about 10 minutes to warm it up again. You might want to cover it with foil so it doesn’t dry out.
Freezer Friendly: Absolutely! Wrap it tightly in plastic wrap and then aluminum foil, and it’ll be good in the freezer for up to 3 months. To enjoy, let it thaw in the fridge overnight and warm it up as mentioned above.

Now, I can’t wait for you all to try this recipe in your homes. Seriously, you’re going to love how easy and flavorful this Sourdough Discard Garlic Pull Apart Bread turns out! It’s a warm hug on a plate that the whole family will appreciate.

Happy cooking, friends! And for more recipes follow us on Pinterest.