This Sourdough Discard Garlic Pull Apart Bread is fluffy, tasty, and perfect for sharing! It’s loaded with garlic and herbs, making it a flavorful treat for any meal.
You won’t be able to resist pulling apart those soft pieces. Plus, using sourdough discard means less waste, which is a win-win! I love to serve this warm, right out of the oven. Yum!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! Using unfed sourdough discard adds flavor and moisture. If you don’t have any, you can use a mix of yogurt and flour (1:1) to mimic the tangy taste.
Active Dry Yeast: Yeast helps the bread rise. If you’re out of it, try instant yeast or even fresh yeast if you have it on hand—just adjust the amounts as needed. I’ve found that instant yeast can give great results, too!
All-Purpose Flour: It works well here for a soft texture, but you can use whole wheat flour for a healthier option. Just remember to adjust the water slightly, as whole wheat absorbs more moisture.
Garlic: Fresh is best for that strong flavor. However, if you’re short on fresh garlic, garlic powder can be substituted (about 1 tsp), but the taste won’t be as vibrant. I love using roasted garlic for a sweeter flavor!
Butter: Unsalted butter is recommended for this recipe, but you can use olive oil for a dairy-free version. It’s a great option, and it keeps the bread moist, too!
How Do I Properly Knead the Dough?
Kneading is crucial for developing gluten, which gives the bread its structure. Here’s how to do it right:
- Lightly flour your work surface and place the dough on it.
- Use the heel of your hand to push the dough away from you, then fold it back over itself.
- Rotate the dough a quarter turn and repeat the process. Knead for 8-10 minutes until the dough is smooth and elastic.
- If it’s too sticky, lightly dust it with more flour, but avoid adding too much—keeping some stickiness helps in texture.
Remember, it’s okay to use a stand mixer with a dough hook if this sounds like too much effort. Just mix until the dough pulls away from the sides!
Sourdough Discard Garlic Pull Apart Bread
Ingredients You’ll Need:
- 1 1/2 cups sourdough discard (unfed)
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water (about 110°F/43°C)
- 2 tbsp olive oil (for dough)
- 1/2 cup unsalted butter, melted
- 4-5 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp dried oregano (optional)
- 1/2 tsp salt (for garlic butter)
- 1/4 tsp black pepper
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours total. You’ll spend about 20 minutes mixing and preparing the dough, then it will need 1 to 1.5 hours to rise. After that, you’ll bake it for 25-30 minutes. Easy and so worth the wait!
Step-by-Step Instructions:
1. Activating the Yeast:
In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast over the surface. Let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is active and ready to use!
2. Mixing the Dough:
In a large bowl, combine the flour and salt. Add in the sourdough discard and olive oil, then pour in the activated yeast mixture. Mix everything together until it forms a dough.
3. Kneading the Dough:
Transfer the dough to a floured surface and knead it for 8-10 minutes, until it becomes smooth and elastic. If you prefer, you can also use a stand mixer with a dough hook to make this easier.
4. First Rise:
Place the kneaded dough into a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
5. Preparing the Garlic Butter:
While the dough is rising, make the garlic butter mixture. In a small bowl, combine the melted butter with minced garlic, chopped parsley, oregano (if using), salt, and pepper. Mix it well and set it aside.
6. Shaping the Bread:
Once the dough has risen, gently punch it down to release the air. Shape the dough into a loaf and place it on a parchment-lined baking tray or in a loaf pan.
7. Scoring the Loaf:
Using a sharp knife, carefully score the top of the loaf in a grid pattern, cutting about three-quarters of the way down—don’t cut it all the way through!
8. Adding the Garlic Butter:
Brush the garlic butter mixture generously between the scored cuts and over the top of the loaf, ensuring that the flavors soak in well.
9. Second Rise:
Cover the bread loosely with a cloth and let it rest for another 30 minutes to rise slightly.
10. Baking the Bread:
Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, until it turns a lovely golden brown and sounds hollow when tapped. If it browns too quickly, loosely cover it with foil.
11. Final Touch:
Remove the bread from the oven and brush it with any remaining garlic butter for extra flavor. Let it cool for a few minutes.
12. Serve and Enjoy:
Slice or pull apart the pieces and serve warm. Enjoy this delightful garlic pull apart bread that’s soft, garlicky, and delicious!
This recipe gives you a tasty treat that leverages sourdough discard perfectly, making it great for gatherings or simply snacking at home!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! Whole wheat flour can be used for a healthier option, but keep in mind that it absorbs more moisture. You may need to add a little extra water to achieve the right dough consistency.
Can I Make This Bread Without Yeast?
If you don’t have yeast, you can try making sourdough discard pancakes or use baking powder as an alternative. The texture will differ, but it can still be delicious. However, if you’re looking for a bread-like texture, yeast is essential!
How Should I Store Any Leftovers?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze. Just thaw and reheat in the oven for that fresh-baked taste again!
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to mix in your favorite herbs, cheeses, or even sun-dried tomatoes for added flavor. Just be cautious with moisture-heavy ingredients, as they can affect the dough consistency.