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Pull Apart Garlic Bread - homemade pull apart garlic bread recipe that is easy, fool proof and yields the softest and best garlic bread ever!
Pull Apart Garlic Bread
I am not a good baker, but once in while, when I chance upon great baking recipes, I would bookmark them and attempt the recipes at home.
So, when I saw this amazing pull apart garlic bread on Pinterest a few weeks ago, I immediately saved it to one of my boards.
I love garlic bread, especially those warm-off-the-oven, garlicky, buttery, aromatic pull apart garlic bread that I can just easily tear off and munch away.
While I like the regular loaf of garlic bread, sometimes it’s kind of a hassle as I need to slice the garlic bread before eating.
So the pull apart garlic bread works just great for me, as I can just tear it off and eat the bread whenever I like.
I gathered the ingredients and spent some time in the kitchen baking this wonderful pull apart garlic bread. The recipe is adapted from Gather from Bread but I reduced the ingredients into half.
I wanted to make sure that I don’t waste the ingredients in case I fail. The recipe is rather easy and straight forward to follow and fool proof.
A couple of hours in the kitchen and I had the beautiful bread in the kitchen!
For more bread recipes, check out my brioche and milk bun recipes!
Ingredients
Ingredients For Pull Apart Garlic Bread
- Bread flour
- Butter
- Active dry yeast
- Milk
- Salt
- Sugar
- Water
Ingredients For Topping
- Parsley
- Garlic
- Melted butter
- Salt
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle sugar and yeast into the water. Let stand 5-10 minutes until foamy. Mix in butter, milk, salt and stir in the flour gradually. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. Divide dough into 2 equal portions.
Step 2: In a small bowl, combine the butter, salt, parsley leaves, and garlic. Cut dough into small round pieces and dip into the butter mixture. Arrange the dough balls into two mini loaf pan or one regular loaf pan. Cover and let rise until doubled, about 1 hour. Reserve the leftover butter mixture.
Step 3: Bake at 350°F (176°C) for 30 minutes or until golden brown. Baste the butter mixture on the pull apart garlic bread after they are out of the oven.
Frequently Asked Questions
This recipe is only 414 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pull Apart Garlic Bread
Ingredients
- 1/2 cup warm water
- 1 teaspoon active dry yeast
- 1 tablespoon white sugar
- 1 tablespoon unsalted butter, softened
- 1/2 cup milk
- 1 teaspoon salt
- 3 cups bread flour
Topping:
- 4 tablespoons butter, melted
- 1 pinch salt
- some fresh parsley leaves, finely chopped
- 2 cloves garlic, finely minced
Instructions
- Add warm water to the bowl of a stand mixer fitted with a dough hook. Sprinkle sugar and yeast into the water and let it stand for 5-10 minutes until foamy. Mix in the butter, milk, and salt, and then stir in the flour gradually. Knead for 7-10 minutes. The dough should stick to the bottom of the bowl but clear the sides. Divide the dough into 2 equal portions.
- In a small bowl, combine the butter, salt, parsley leaves, and garlic. Cut the dough into small round pieces and dip them into the butter mixture. Arrange the dough balls in two mini loaf pans or one regular loaf pan. Cover and let rise until doubled, about 1 hour. Reserve the leftover butter mixture.
- Bake at 350°F (176°C) for 30 minutes or until golden brown. Baste the butter mixture onto the pull-apart garlic bread after it comes out of the oven.
Video
Notes
- Dough should stick to the bottom of the bowl but clears sides.
- You can divide the dough balls into however many pieces you would like to place into the loaf pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe. The rolls are great’ And the house smells yummy!
Thanks for trying the recipe. :)
Hello, grateful if you could please send me the measurement in grams .. Not too familiar with cup size.
Thanks a lot
You can google to find the alternate measurements you need.
Is there anything I can substitute for bread flour?
All-purpose flour but the texture will be slightly different.
I made these for tonight’s dinner. They are very tasty. However, the only way they will look like the photo would be to baste with some melted butter after they are baked. This step was not mentioned in the recipe.
Thanks Diane I will update the recipe of this pull apart garlic bread. :)
I made these tonight! Lovely dough, exact yield
and so easy. No kneading, very important with my
shoulder injury. My issue was that 30 minutes at 350
was way too long. Keep an eye out, maybe check them in 20?
Husband and my son loved them despite being very crusty.
I can’t lie, me too!
Loooooooove this site. So much.
Thanks Treena. I will update the time, good suggestion.
Can’t wait to have some! Dough is proofing now. :)
Good luck with your garlic bread.
May I know what is bread flour? Is it nomal flour thats is used for cakes and other bakings?
It’s flour used for making bread.
High grade flour which has higher gluten content than standard (or all purpose) flour.
It is also called “strong flour”
You can make strong flour. 1 Tbs. of gluten for each cup of all purpose flour.
It’s called high protein flour in the baking ingredients shop
Bread flour has a higher gluten content. But you can substitute all purpose flour as well.
You can actually buy bread flour.
Pls advise the size of pan is used. Tks
A 9×2 ” loaf pan would be a good choice.
This garlic bread recipe makes me want to run to the kitchen and bake bread right now. I can just smell the aroma. Thanks for sharing, Bee.
Beautiful recipe …I will try them this evening!
Delicious. The loaf pan was too deep, in that the center was “under baked” (said with a Paul Hollywood accent), so next time I’ll try a round cake pan to reduce the thickness. I accidentally used all the garlic butter for dipping so had to make more for the top – oh darn.