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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 You’ll Need
- 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 Pull-Apart Garlic Bread
Start by pouring the warm water into your stand mixer bowl—make sure you’ve got the dough hook attached. Sprinkle in the sugar and yeast, and just let it sit for about 5 to 10 minutes until it gets nice and foamy. That’s how you know the yeast is alive and ready to go!
Next, add in the butter, milk, and salt. Then gradually stir in the flour—it’ll start coming together into a dough. Let the mixer knead it for about 7 to 10 minutes. You’ll know it’s right when the dough sticks a bit to the bottom of the bowl but pulls away from the sides.
Once that’s done, go ahead and divide the dough into two equal portions.
Now in a small bowl, mix together the butter, a pinch of salt, chopped parsley, and garlic. It smells so good already, right?
Take your dough and cut it into small little pieces—kind of like mini dough balls. Dip each one into that buttery garlic mixture (make sure they’re coated well!), and then start arranging them in either two mini loaf pans or just one regular loaf pan, whatever you’ve got.
Once that’s done, cover the pan with a clean kitchen towel and let the dough rise for about an hour, or until it’s doubled in size and looking puffy. Oh—and don’t toss the leftover butter mixture! We’ll use that later.
Pop the pan into the oven at 350°F (or 176°C) and bake for about 30 minutes, or until the top is golden brown and smells amazing.
As soon as you take it out of the oven—while it’s still hot—brush the top with that leftover garlic butter we saved earlier. It’ll melt right in and make everything extra flavorful and buttery. Trust me, this part takes it over the top!
Frequently Asked Questions
This recipe is only 414 calories per serving.
What To Serve With Garlic Bread
For a wholesome meal and easy weeknight dinner, pair the bread with the following recipes.
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Other Recipes You Might Like
- Easy Pull-Apart Pepperoni Garlic Knots
- Garlic Herb and Cheese Pull Apart Bread
- Easy Cheesy Pull-Apart Rolls
- Garlic Bread Homemade
- Skillet Garlic Bread
- Homemade Garlic Bread
- Parmesan Garlic Bread
- Hasselback Cheesy Garlic Bread
- Cheesy Garlic Bread
Pull Apart Garlic Bread
Ingredients
- 1/2 cup warm water
- 1 tablespoon white sugar
- 1 teaspoon active dry yeast
- 1 tablespoon unsalted butter, softened
- 1/2 cup milk
- 1 teaspoon salt
- 2 1/2 cups bread flour
Topping:
- 4 tablespoons unsalted butter, melted
- 1 pinch salt
- some fresh parsley leaves, finely chopped
- 3 cloves garlic, finely minced
- 1 teaspoon grated Parmesan cheese, optional
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. Add 1 to 2 tablespoons or more water if the dough is too dense. Divide the dough into 2 equal portions.
- In a small bowl, combine the unsalted butter, salt, parsley leaves, garlic, and grated Parmesan cheese (if using). 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
- Add 1 to 2 tablespoon or more water if the dough is too tough.
- 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.
This recipe is perfect. Absolutely perfect. I have had Texas Toast sitting in my freezer for quite some time now because I refuse to use it and always make this instead! I also tried to omit the garlic and made regular pull apart rolls for fun. They were delicious, as well of course! Go make it!
Thanks, Tiffany.
Michael.
Try it with sweet dough, or even instead of making cinnamon ROLLS
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I really enjoyed making this garlic bread and my family and friends really enjoyed eating it this was delicious and i will make this garlic bread all the time. Thank you so much for the amazing recipe!!
I have made this bread twice now and it is so delicious, pillowy soft. Someone called it the best garlic bread they have had!!!
Also love that its a 1 rise bread makes is so eacy. I even prepared everything let it rise and cooked it at a friends house so it was fresh out the oven.
Hi Stacey, thanks so much for trying my recipe. Please try more: https://rasamalaysia.com/recipe-index-gallery/
Hi! Wondering if you can use a bread maker for the first part instead of the stand alone mixer?
Thanks and I can’t wait to make it!
I don’t have garlic, but I have garlic powder would that still work?
Yes, you can try.
I’d like to try this recipe. Can I use instant yeast instead of active dry yeast?
Should be fine.
Can I use all all purpose flour if I do not have bread flour? And would the measurements be the same on the flour? Thanks!
You can try all-purpose flour but I think it should be fine, but I can’t guarantee the exact same results.
I have never been able to bake a bread that I’ve been really satisfied with, but this bread turned out amazing. It was so delicious everyone in my family loved it. I will definitely save and share this recipe. Thank you!
Hi Arlene awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Do you not have to proof this 2 times? Or just the ones?
Please follow the instructions.
Can I substitute regular all purpose flour for the bread flour?
I think it should be fine.
Nice recipe. I am going to try them . I just wanted to know , once the dough is cut into 2 , do we have to rest them ? That is before making balls and dipping them in garlic mixture
I am about to make this…you don’t say what size pan to bake the bread in.
Please help! Thanks. Barbara
Two mini loaf pans per the pictures.
Thank you…yes, I figured it out …from your photo….actually they are 8 x 4 loaf pans…it . turned out great! Thanks.
Hi Barbara, thanks and I am glad you had success. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I noticed in the directions you said we can also use one bread loaf pan but is there a a temperature and bake time difference with one normal size loaf pan?
Same.
Hey! I’m making this bread a day earlier than I was supposed to (thought we were having spaghetti tonight…lol). Will it be good on the counter til tomorrow, or should I refrigerate it and warm it up in the oven tomorrow? Also, should I wait to baste it until tomorrow??? Thanks!!! :)
You can keep on the counter and still reheat in the oven tomorrow. You can baste it and again when ready to serve. :)