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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.
Is this a dough you could make a head of time and freeze?
I have never tried freezing the dough.
I made these last night and they turned out like little puffs of perfection! I went one step further and added some garlic/butter mixture into the dough to make it more garlic-eeee :D Thank you for this recipe! Its a keeper!
Awesome sounds so yummy!
I am making these for a Thanksgiving dinner and I was wondering if I go with a larger batch and put in a larger pan do I need more baking time causing them to be a lower temp? And I love the Christmas tree idea, any suggestions how to go about that? The are going to be perfect! Thanks for sharing your recipe
Hi Laura, I think the same temperature would work. Once they turn golden brown the inside should be cooked through. The Xmas tree idea is great, I have yet to try out. Happy Thanksgiving.
I made these for dinner tonight and we absolutely LOVED them. This will now be my “go to” recipe for garlic rolls! The only thing that I did differently was I made the dough in my bread machine and then made the balls and dunked in the butter mixture and let set for about 30 minutes before baking. So incredibly easy to make and absolutely delicious!
Granted, I am not particularly comfortable working with yeast, though I bake all the time. These looked so easy however that I thought I could do this. I have made them three times and each time they did not rise much. I checked my water temp, used fresh quick rise yeast, etc. They taste great, but they are not tender. I also did not let them knead as long, as it seemed to make them tougher. Also did not bake 30 minutes, as that would be too long. They’re were pretty brown at 25 minutes.
Hi Joan, I know what you mean. The first time I made it I failed. But somehow the second time it worked…for the baking, different oven is different mine took 30 minutes but if yours were brown in 25 minutes, you can take it out sooner.
I love your recipes however your page is so overloaded with advertising makes it difficult to go through with ease… Very happy for your success but please make a recipe page without advertising!!! Thanks~
Hi there, unfortunately I agree. The page is jumpy and erratic when I try to scroll down. It’s frustrating and does get in the way of what is otherwise an awesome blog. Maybe cut back a little more on the ads? I understand their purpose but a balance would be much appreciated for this fan of your recipes. :)
Hi Lane, thanks for your honest feedback, we are working on a new and more streamlined design, thanks for your suggestion! :)
Looks delicious, but I bake so rarely that I don’t own a stand mixer.
Warm the water to 27C, add yeast and sugar into large mixing bowl. Stir and rest about 10 mins until foamy. Then add the rest of the ingredients. Using a spatula mix it up until roughly incorporated. Then use your hand to knead it a couple of minutes in the bowl (at this stage you can still add more flour if too wet, or more water if too dry). Then transfer onto floured surface and continue kneading until dough feels soft and elastic (when you poke your finger on the dough ball the indent caused will fill back). Then transfer back onto an oiled bowl and cover with cling wrap to rise.
do you think there would be enough of these to make a christmas tree to have at a christmas family dinner
Yes I think so…good idea. Perhaps you can double the recipe to make a big Christmas tree. :)
Greetings from Norway. I made these yesterday and they taste so delicious!! I think I can easily get addicted:) Thanks for sharing!
Thank you for trying the pull-apart garlic bread recipe! :)
Making it now. Something’s not right. Dough was super hard. It almost broke my mixer! I had to need it by hand. The balls were hard to make. It’s rising now not sure now it will turn out :-( what am I doing wrong?
Once the dough becomes one, you should stop the mixer straight away to avoid it breaking, as you were speaking of. With the kneading, when a recipe asks you to knead, it always means by hand. Electric mixers can’t do it, because they don’t aerate it like doing by hand can. Aerating the dough also helps to make the dough rise.