Pull Apart Garlic Bread

4.51 from 264 votes
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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!

Tasty pull apart garlic bread in baking trays.
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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 Carmel Moments 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!

Easy and delicious pull apart garlic bread loafs.

Ingredients

Ingredients for pull apart garlic bread.

Ingredients For Pull Apart Garlic Bread

  • Bread flour
  • Butter
  • Active dry yeast
  • Milk
  • Salt
  • Sugar
  • Water
Ingredients for pull apart garlic bread topping.

Ingredients For Topping

  • Parsley
  • Garlic
  • Melted butter
  • Salt

See the recipe card for full information on ingredients.


How To Make This Recipe

Dough is divided into 2 equal portions.

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.

Dough balls dipped in butter mixture is placed into a loaf pan.

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.

Butter mixture is basted on the pull apart garlic bread.

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

How many calories per serving?

This recipe is only 414 calories per serving.

homemade pull apart garlic bread recipe on table.

What To Serve With This Recipe

Pull apart garlic bread teared on table.

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.51 from 264 votes

Pull Apart Garlic Bread

Pull Apart Garlic Bread – homemade pull apart garlic bread recipe that is easy, fool proof and yields the softest and best garlic bread ever!
Prep Time: 1 hour 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 2 people
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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 finely chopped fresh parsley leaves
  • 2 cloves garlic, finely minced

Instructions 

  • 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.
  • 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.
  • 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.

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

Serving: 2people, Calories: 997kcal, Carbohydrates: 146g, Protein: 26g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 1394mg, Potassium: 315mg, Fiber: 5g, Sugar: 10g, Vitamin A: 977IU, Vitamin C: 1mg, Calcium: 120mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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180 Comments

  1. Jordan Cannon says:

    Is this a dough you could make a head of time and freeze?

    1. Rasa Malaysia says:

      I have never tried freezing the dough.

  2. Niyo says:

    5 stars
    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!

    1. Rasa Malaysia says:

      Awesome sounds so yummy!

  3. Laura says:

    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

    1. Rasa Malaysia says:

      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.

  4. Teresa says:

    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!

  5. Joan says:

    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.

    1. Rasa Malaysia says:

      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.

  6. Momma says:

    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~

    1. Lane says:

      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. :)

      1. Rasa Malaysia says:

        Hi Lane, thanks for your honest feedback, we are working on a new and more streamlined design, thanks for your suggestion! :)

  7. jkgourmet says:

    Looks delicious, but I bake so rarely that I don’t own a stand mixer.

    1. Boon says:

      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.

  8. lois says:

    do you think there would be enough of these to make a christmas tree to have at a christmas family dinner

    1. Rasa Malaysia says:

      Yes I think so…good idea. Perhaps you can double the recipe to make a big Christmas tree. :)

  9. Jorunn says:

    Greetings from Norway. I made these yesterday and they taste so delicious!! I think I can easily get addicted:) Thanks for sharing!

    1. Rasa Malaysia says:

      Thank you for trying the pull-apart garlic bread recipe! :)

  10. Uzma says:

    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?

    1. Emma says:

      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.