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. Lori says:

    Just made this, great base recipe!
    My additions/adjustments were:
    Added garlic powder, dried thyme and oregano to the dry ingredients.
    I used instant yeast, so I didn’t need to proof it, just added it to the dry ingredients.
    Instead of melted butter in the dough I used a good sized glug of EVOO
    I added a teaspoon of cider vinegar to the milk to curdle it, to make it more like buttermilk, and to give a tang to the dough like sourdough.
    I needed to add 1/2 cup extra water ( a bit at a time) for the dough to come together.
    I made 12 balls from the dough and let them rise ( after dipping in garlic butter) in a cast iron frying pan.
    Before putting it into the oven I sprinkled shredded cheddar and parmesan on top.
    Everyone loved it!
    Wish I could post a pic

    1. Rasa Malaysia says:

      Awesome thanks Lori.

  2. Kara says:

    Delicious. I added more spices to both the dough and the reserved butter mixture (garlic salt, parsley, dill weed, Italian seasoning). Put everything in one loaf pan and it turned out great. Thanks.

  3. Jaye says:

    Followed this recipe because others I have found online make far too much for a family of three. The dough was too dry and required about another 3 tbps of water. It proved well and I gave it a first and second prove. The texture of the bread was lovely but I am afraid the garlic butter flavour just didnโ€™t really penetrate the bread. Next time I might add a bit of finely chopped rosemary and cheese to the dough to make it more flavourful because otherwise it was just like some garlic on the outside and boring bread in the middle.

    1. Admin says:

      Thanks for your trying!

  4. Erika says:

    Love it!!! I did change it up a bit. I added granulated onion and also granulated garlic powder. For the salt I used garlic salt. Also I added shredded cheese to both the dough and the batter along with about 5 more tablespoons of butter. Extremely yummy, and I will continue to make it.

    1. Admin says:

      Thanks!

  5. Andrea says:

    Can I use regular flour?

    1. Rasa Malaysia says:

      Yes you can try!

  6. The Queen says:

    I made this today and it was delicious my Familia loved it ??

  7. Clarice Peale says:

    So!!!…. I’m hoping mine do the same . ? Yeast didn’t foam , so , waiting to see if they rise ?

  8. Fryn says:

    Made these on the spur of the moment todayโ€ฆ the yeast didnโ€™t foam and the dough was dry. It didnโ€™t go smooth when kneaded and didnโ€™t rise at all while proving but shoved them in the oven regardless. Rose beautifully and weโ€™re sooo delicious! Glad I didnโ€™t call it a day ;)

    1. Admin says:

      Thanks.

      1. Myrtle R says:

        I made this bread. I wasn’t sure if I was supposed to let it rise twice. I did after cutting it in two and then again after putting it in the baking pan. Will taste it tomorrow…don’t particularly like hot bread. The house smells very nice. Thanks for the recipe.

        1. Bee Yinn Low says:

          Thanks!

  9. Jyotsna says:

    Made this today and turned out fab!! My kids absolutely loved it!! Thanks so much for the recipe!!

    1. Admin says:

      Thanks.

    2. Mandi says:

      Can this be made ahead of time, frozen, and then defrosted and baked the next day?

      1. Bee Yinn Low says:

        I don’t recommend frozen dough.

  10. Yvette says:

    This is yummy! I made it tonight with all purpose flour since thatโ€™s all I had. Do you have a suggestion on storage?

    1. Rasa Malaysia says:

      Just wrap it up with aluminum foil and keep it in the fridge.