This Sourdough Discard Garlic Pull Apart Bread is delicious and fun to eat (and make!). Peel off a buttery, garlicky layer to enjoy on its own, as an appetizer, or as a side dish with a meal. It's a fun twist on classic garlic bread!
Looking for something to serve this with? Try this Chicken Bolognese, or this Tomato and Roasted Red Pepper Soup.
If you're looking for other sourdough discard recipes, check out this Sourdough Discard Pizza Dough, these Sourdough Discard Pretzel Bites, and these Sourdough Discard Bread Sticks. And if you're interested in a sweet version of this recipe, try my Sourdough Discard Apple Pull Apart Bread!
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Why you'll love this recipe
- The irregularity is part of the charm of this recipe, so you don't need to worry about diving the dough perfectly, or shaping them into perfect shapes!
- It also makes this a great recipe to make with young or inexperienced bread bakers - it's very forgiving!
- The garlic bread layers are buttery, garlicky, and delicious - and very fun to peel and eat!
- This recipe is best served warm, while the layers are still soft and fragrant!
- You can easily modify this recipe to use active sourdough starter instead of discard if you prefer.
- You can change up the herbs to suit your tastes. Only rosemary? Only parsley? A mix? Something else entirely? Go for it!
Ingredients
There are only a few key ingredients you'll need to make this recipe.
- Non-dairy milk: I like to use unflavored almond milk, but you could use any kind of unflavored non-dairy (or regular dairy) milk for this recipe.
- Instant yeast: Even though we're using sourdough discard, this recipe still needs yeast. Sourdough discard is not as active as sourdough starter, therefore it needs a leavening agent (in this case, yeast) to help it rise predictably.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part water and 1 part flour). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Garlic powder: Make sure you're using garlic powder and not garlic salt! This helps give that great garlicky taste.
- Fresh parsley or rosemary: You can use either fresh parsley or rosemary (or a combination of both!) for this recipe. I highly recommend using fresh rather than dried herbs.
- Flaky sea salt: Finishing the bread with flaky sea salt gives it a perfect flavor kick. I like to use Maldon Sea Salt.
See full recipe below for detailed directions.
This was so good and fun to make - came out perfect. Thank you for the recipe!
- Mary
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active sourdough starter instead of discard, you can. Omit the yeast, and you'll also need to adjust the rising times (I have not tried this with active starter, so do not have those rise times currently).
- Use different herbs - You can use either parsley or rosemary for this recipe (or a combination of both!). If you like, you can also mix up the herbs and use something else - sage would be wonderful here!
- Add cheese - If you're interested, you can sprinkle ¼ cup of shredded parmesan cheese in between the dough layers as you're building the bread. Spread each piece with the butter mixture, then sprinkle with cheese and fold as directed.
- Use fresh garlic - If you'd like to use fresh garlic instead of garlic powder, you can! One clove of garlic is equal to ¼ teaspoon of garlic powder.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Garlic Pull Apart Bread
There are just a few steps and the most involved part (but also the most fun part!) is the assembly. The full recipe with detailed directions is at the bottom of this post.
Combine all ingredients except butter in the bowl of a stand mixer.
With the mixer on low, slowly pour in the melted butter until a shaggy dough forms.
Knead the dough on a work surface for 3-4 minutes until smooth. The dough should be soft, smooth, and not sticky. If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise for 60-90 minutes until doubled in size.
In a small bowl, mix together the softened butter, chopped herbs, garlic powder and salt for the topping. Make sure the butter is very soft to make for easier mixing.
Transfer the dough to a work surface and divide into 12 equal-sized pieces. I recommend using a kitchen scale to measure perfectly even pieces.
Press and flatten the dough with your hand (you can use a rolling pin if you prefer) into an oval about 4 inches wide (this is the about the width of your pan). This doesn't need to be exact; the irregularity is part of this recipe!
Generously spread each flattened piece with the butter mixture. You'll use about 1-2 teaspoons of the butter mixture on each piece.
Fold the buttered piece in half like a taco.
Place the piece fold-side-down in a greased 9x5-inch loaf pan. Repeat with the remaining pieces until the bread pan is full.
Cover with plastic wrap and let rise 30-45 minutes until puffed. The dough should not rise above the top of the bread pan.
Bake until golden brown and the internal temperature reaches 200 degrees (F) on a kitchen thermometer. While warm, brush with any remaining butter mixture and sprinkle with flaky sea salt. Let cool slightly, then serve while still warm.
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be smooth and not sticky. If needed, add more flour or non-dairy milk (1 Tablespoon / 10 grams at a time) to reach your desired consistency.
- Let the dough rise long enough. Dough will rise quicker in a warmer room, and slower in a cooler room. If it needs more time, give it more time!
- Shaping the dough does not have to be perfect. Part of the fun of this recipe is the irregularity of the garlic bread layers. Embrace it and shape the dough pieces by hand, let them be irregular shapes, and don't worry about them being the same size.
- Be generous with the butter mixture on each piece of dough. You'll also want to keep a little bit of the butter mixture to brush on the warm bread when it comes out of the oven!
- Do not let the dough rise past the top of the bread pan during the second rise. If it does, it will still be delicious, but you'll run the risk of the dough folding and falling over the edge of the pan as it bakes.
- Use a kitchen thermometer to make sure the loaf is fully baked. When finished, the loaf will reach an internal temperature of 200 degrees (F).
What is sourdough discard?
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (in the trash or compost), or you can use it in sourdough discard recipes like this one.
Sourdough discard is not as active as active sourdough starter, so it needs a leavening agent (in this case, yeast) to rise predictably. Even though this recipe uses yeast, it is still a sourdough discard recipe and will have some of that sourdough flavor.
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Can you add cheese to this recipe?
Yes! If you want to add cheese to this recipe, spread each piece of dough with the butter mixture, then sprinkle with shredded parmesan. You'll need about ¼ cup shredded parmesan for the full loaf.
Equipment
I like to make this dough in a KitchenAid 5-Quart Stand Mixer, but that is optional. You can also mix the dough in a large bowl with a wooden spoon, then knead by hand. Use a kitchen scale to weigh your sourdough discard and to divide the dough.
You'll also need a large bowl for the dough to rise, a 9x5-inch loaf pan, and a silicone brush or spatula to spread the butter mixture on the dough. It's optional, but I also recommend using a kitchen thermometer to measure the internal temperature of the loaf. This way you know the loaf is fully baked!
kitchen essentials
My Favorite 9x5-inch Baking Pan
The perfect 9x5-inch baking pan for this pull-apart bread!
Storage
Room Temperature Storage: This Sourdough Discard Garlic Pull Apart Bread is best eaten fresh, while it's still slightly warm. You can store the bread in a sealed plastic bag or airtight container for up to 3 days. If needed, reheat in the microwave for about 30 seconds to make the bread soft and warm again.
Freezer Storage: If you want to store this bread to enjoy later, let it cool fully, then transfer to an airtight, freezer-safe container or bag. Freeze for up to 3 months. To reheat, let the bread thaw in the refrigerator overnight, then warm in the microwave for 30-60 seconds. You can also reheat the full loaf in the oven at 350 degrees F for about 10 minutes.
Recipe FAQ
Yes. If you'd like to use active sourdough starter rather than discard, you can. To do so, omit the yeast and replace the sourdough discard with active sourdough starter (1:1 substitute). You'll also need to adjust the rise times.
Yes. You can sprinkle shredded parmesan cheese on each dough piece after you spread it with the butter mixture. You'll use about ¼ cup of shredded cheese for the full loaf.
I highly recommend using fresh herbs, but if you're in a pinch, dried herbs will work, too. Use 1 teaspoon of dried herbs in place of 1 Tablespoon of fresh herbs.
Yes! Keep in mind that 1 garlic clove is equal to ¼ teaspoon of garlic powder as you're making the conversion.
There are times and visual cues listed in the recipe below, but the foolproof way is to measure the internal temperature of the loaf with a kitchen thermometer. When it's fully baked, the loaf will reach an internal temperature of 200 degrees (F).
Sourdough Discard Garlic Pull Apart Bread
Equipment
- Kitchen thermometer optional
Ingredients
For the bread
- ¼ cup non-dairy or regular dairy milk warmed to 110℉
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 cups + 1 Tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 egg lightly beaten
- 1 Tablespoon fresh parsley or rosemary chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 Tablespoons unsalted butter melted
For the topping
- 7 Tablespoons unsalted butter softened
- 1 Tablespoon fresh parsley or rosemary chopped
- 1 Tablespoon garlic powder
- ½ teaspoon kosher salt
- flaky sea salt for topping
Instructions
- Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook*. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
- Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or milk (1 Tablespoon / 10 grams at a time) to reach your desired consistency.
- Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.
- While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt. Mix until combined. Set aside 1 Tablespoon of this mixture to brush on the loaf when it comes out of the oven. Grease a 9x5-inch loaf pan and set aside**.
- After the rise, turn the dough onto a smooth work surface and divide into 12 equal-sized pieces. I recommend using a kitchen scale to divide the dough evenly (for me, each piece was about 55 grams).Flatten each piece with the palm of your hand into a rough circle about 4 inches in diameter, then spread with 1-2 teaspoons of the butter mixture. Fold the piece in half like a taco, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough, using all but the 1 Tablespoon of the butter mixture you've kept for brushing on the loaf when it comes out of the oven.
- Cover the pan with plastic wrap or a clean kitchen towel and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.
- Preheat the oven to 350℉.
- Bake for 30 minutes, then cover with aluminum foil and bake an additional 5-10 minutes. The final loaf will be golden brown, and if you use a kitchen thermometer, the internal temperature will reach about 200℉. While the loaf is still warm, brush with the remaining butter mixture and sprinkle with flaky sea salt. Let the loaf cool in the pan for 10 minutes, then serve.
Nick says
Easy to make overall and times were about spot on. Odd listing of ingredients with only the sourdough measured by weight, but everything went together well.
Kathy Burman says
I made this yesterday to go with Lasanga for dinner and it was a hit! So good. My first ever attempt at baking with sourdough discard.
Maggie Phillips says
Can I make the bread completely and then freeze it it
Jessica Vogl says
Yes! There are some directions for freezing in the storage section above.
Mal says
Insanely delicious. Made it with ravioli and marinara. The bread made our simple meal somethin’ special!
Cindra says
Can the egg be removed from this recipe? Or does it need to be replaced with something else?
Jessica Vogl says
It would need to be replaced with something else. I'd recommend a liquid egg substitute like Just Egg, or another alternative.
Molly says
The directions say that the discard should be un-fed, but the directions to make the sourdough starter say not to save the discard until day 3… I’m
Confused
Jessica Vogl says
If you're making a sourdough starter, that process can take two weeks (a very rough estimate) to get the starter up and running. While you're building a starter, you'll be discarding and feeding it each day (and sometimes 2x daily). During those feedings, you end up with a lot of discard. In the first 8 days, you won't be able to keep or use that discard. But after day 8 of making a new starter, you can keep the discard and start using it for recipes! I hope that helps. I know the world of sourdough can be confusing when you're getting started!
kyndall says
can i use active dry yeast instead of instant yeast? i’m not really sure if there’s a difference.
Jessica Vogl says
You can. The difference is that you'll need to let the active dry yeast bloom on the warm liquid (the warmed milk) for 5 minutes before you continue with adding the other ingredients.
Jessica Buckwalter says
This is m a favorite recipe of ours! Anytime we have to bring food someplace, my husband requests that this is what we bring. It’s been a favorite among our friends too!
Becca says
Can I mix by hand instead of a mixer?
Jessica Vogl says
Yes! You can mix the dough in a large bowl with a wooden spoon, then knead by hand.
Joshua Weinman says
How would you make this with real garlic rather than powder
Jessica Vogl says
There are notes in the "substitutions" section above on this!
Cali says
Can active started be used instead of yeast?
Jessica Vogl says
Yes, there are notes on this in the "substitutions" section above!
Amy Williams says
I've made this twice now and it's delicious. I use dried Italian seasoning, and I've added parmesan cheese with the butter mixture. YUM!
Cobi says
can I use the stand mixer to knead.?
Jessica Vogl says
You can, but personally I think you get a better knead (and a better final bake) when you knead by hand.
Misty says
If you use active starter do you omit the discard in the recipe or do you put both in the recipe??
Jessica Vogl says
If you're using active starter that would be instead of the discard. There are some notes on this in the substitutions section above.
Mary says
Our family’s absolute favorite garlic bread. I’ve made it 5+ times over the past few months and it’s a hit every time. Thanks so much for this recipe.
Tash says
I don’t see the measurements for the ingredients?
Jessica Vogl says
The recipe card is at the bottom of the post. There is a "jump to recipe" button at the very top if that helps you.
Joyce B Parker says
Can I make this and put in fridge for long ferment? I have to do a long ferment in order for my stomach/digestion to tolerate the flour. ty
Jessica Vogl says
You can do the first rise in the fridge overnight, and then continue the next day.
Harley says
Do you think you could bake this and then freeze for later use?
Jessica Vogl says
Yes, baking and then freezing is a great option! There are some notes in the storage section above on doing this.
Can I make it the night before and leave it at room temperature to serve the next day. says
Can I make it the night before and leave it at room temperature to serve the next day.
Jessica Vogl says
You can make the bread and eat it the next day, yes. It's of course best fresh. An option would be to let the first rise happen in the fridge overnight, then shape, assemble and bake the next day.
Olga says
can I prepare everything in advance and bake the following day?
Jessica Vogl says
If you want to get started the day before, I'd recommend letting the first rise happen in the fridge overnight, then finishing the remaining steps the next day.
Kimberli says
Does the melted butter go on both sides of the 4 inch diameter round or just the one side?
Jessica Vogl says
Just on the one side, and then you'll fold it like a taco (so the butter will be on the inside, between the folds).
Debra says
Can this be made ahead of time? Kept in the fridge until ready to bake?
Jessica Vogl says
You could let the second rise happen in the fridge for several hours (instead of at room temperature), if that helps with your timing.
Colleen Miller says
How long would a second rise in the refrigerator take?
Jessica Vogl says
If you need to make ahead of time, I'd recommend doing the first rise in the fridge overnight, then continuing with the bake the next day.
Samantha says
Can I just you active starter instead of active yeast+discard ?
Jessica Vogl says
You can! There are notes on this in the substitutions section above.
Amber says
Hi there! Trying to see the note above about using active starter but there are ads everywhere blocking the answer in the FAQ. Thanks in advance for any help!
Jessica Vogl says
To use active starter, omit the yeast and replace the sourdough discard with active starter (1:1 substitute). You will also need to increase the rise times.
Abby says
I also cannot see the instructions for using active starter, do you have guidelines for the rise times with it? It seems like the add box in that drop down question completely covers the answer. Tried mobile and computer
Jessica Vogl says
That's super annoying, so sorry that is happening! To use active starter, you would omit the yeast and replace the discard with active starter (1:1 substitute). You will also need to increase the rise times (I don't have exact timing for you).
krissy says
Can i use active starter?
Jessica Vogl says
You can! There are directions in the substitutions section above.
Toni Ferrara says
Can I use maple syrup, or honey instead of sugar?
Jessica Vogl says
You can!