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.
soon to be empty nester says
My family loves this bread! I get requests to make it all the time. I make extra sourdough starter just so I can have enough discard for 2 loaves! I haven't tried it from active starter yet. I have had my starter for over a year and never made an actual loaf of sourdough bread. LOL. Everyone loves the sourdough discard breads I have been making too much! Your sourdough discard pretzels are also excellent (again get requests for them too)!! I have tried this same pull apart bread with a different recipe and I received thumbs down from my family so back to yours. Why mess with a good thing!! Thinking of making it for Easter dinner this year. You are my go-to site for sourdough recipes.
Jessica Vogl says
You're so sweet - thank you! So glad you like them!
Breadsticks production says
Wonderful post! Your tips and techniques for baking breadsticks are so helpful. I appreciate the step-by-step guidance and can't wait to try making them myself. Looking forward to more delicious recipes!
Rachel says
I absolutely love this recipe and have made it many times! I am going away this weekend and hoping to prep this earlier. Has anyone tried freezing of the finished loaf? How did it taste reheating?
Liz says
I’m not sure what I did wrong - I suspect that I didn’t give the second rise enough time. I took the instruction to not let it rise above the rim to heart; in spite of keeping the bread in much longer (additional 30 minutes) it still hadn’t reached target temp. I took it out to test it, and it was gummy. Flavor is good, very garlicky, but not overpowering. I used rosemary rather than parsley, and skipped the salt topping as there is plenty of salt in the bread and butter mixture.
Jessica Vogl says
What size pan did you use, and what kind of pan?
Hubble says
just curious… why use yeast when you have starter? if you could replace the yeast with active starter how much would you use?
Jessica Vogl says
This recipe uses discard, not active starter, so you need to use a leavening agent (in this case, yeast) to make sure the dough rises predictably. To make these with active starter, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times.
Hubble says
thank you! next question…
If I wanted to use actual garlic (minced or paste?) instead of garlic powder, how would you change the volume?
Jessica Vogl says
My recommendaiton would be garlic powder as the recipe is written, but if you want to use fresh garlic, keep in mind that one clove of fresh garlic is equal to ¼ teaspoon of garlic powder.
Cheryl says
Has anyone tried using this recipe and shaping into a sandwich loaf and then slicing it after baked? Just curious how it turned out and if the baking time changed.
Jessica Vogl says
I haven't tried this and I wouldn't recommend it. I do have a Sourdough Discard Sandwich Bread recipe, which you could add some garlic and herbs too. That would work better! https://www.thisjess.com/sourdough-discard-sandwich-bread/
blah blah says
This makes me not want to try yours, why would you comment this?
Jessica Vogl says
The comment above asked about modifcations to my recipe that I haven't tried and that I don't think would work. I was trying to share an idea that I did think would work for her, and help her get to what she was trying to make. I hope it's the case that you misread that thread, otherwise I don't see your comment here as useful or helpful.
Rebekah says
I really enjoyed this recipe! I can’t stop eating it lol. I do think there is a bit too much salt in there(didn’t know that was possible) so I’ll probably reduce or omit the salt on the top. Also will reduce the butter slightly because I had more than enough with a tablespoon for the topping. I think I think roll out the 12 pieces thin enough because my slices were too thick to stack in one line and didn’t pull apart perfectly. I don’t mind though because it tastes yummy
Tammy Jordan says
This recipe was fantastic! Loved it so much! I had to make it again! I reduced the butter amount as it was a tad to much for us.
Bread pulls apart so nicely! Taste is incredible.
It's now my go to dinner recipe for guests!
Make it!!!!
Kristin says
Made this for the first time tonight and it was DELICIOUS! I was nervous when I split the 12 pieces out because it only filled about 1/2 of the tin, but it DOES expand in that second rise. 5/5 recommend!
Amanda says
It isn't often that my pictures turn out exactly as the website pictures, but this did! It was so easy. I followed the instructions exactly, and it's beautiful AND tastes great! I had to go "follow" your page because I'll definitely be making more of your recipes!
Alisha Hidalgo says
I am new to sourdough. I am curious what the difference is between a discard recipe and just plain sourdough? It seems like all sourdough has starter in it plus flour and sometimes other ingredients. What makes it a discard recipe?
Jessica Vogl says
Hi there! A sourdough recipe using active starter typically does not use commercial yeast and you're using long fermenting times (many hours). The starter is used after it's fed and it's at its peak. There are also nutritional / health benefits to baking that way, which typically makes the bread easier to digest. This (and most of my recipes) is a discard recipe, which uses unfed discard. Becuase of that, you need to use a leavening agent (in this case, yeast) to ensure the dough rises predictably.
Tyra says
Hello! I am in the process of making this. My dough is on its first rise.
It just occurred to me, I won’t need this until dinner time haha.
Is it possible to refrigerate the dough at some point and then bake when I need it?
Thanks in advance, it looks and smells amazing already!!
Jessica Vogl says
Hi Tyra! I'm not sure how early you're making this, but you could pop the dough in the fridge to slow it down at any point, really. You can put it in the fridge now during the first rise, if you like, and then continue when you're closer to baking time!
Jessica says
This bread is so easy and soooo delicious! There’s never any leftovers whenever I make it!
Karen says
can you add cheese? if yes, when should I add it?
Jessica Vogl says
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.
Kayla Kirsch says
Can I refrigerate the dough overnight once shaped and in the pan? Then take it out for its last ride right before baking?
Jessica Vogl says
I'd recommend doing the first rise in the fridge overnight, then shaping / baking in the morning.
Andrea says
very easy recipe! I used a 1/4 c applesauce to replace the egg for vegan loaf. was out of instant yeast so started earlier. family loved it.
Tia Barnes says
Absolutely delicious and was easy to make.
MCKINSEY MCMASTER says
Is there any way to freeze this before the final bake ?
Jessica Vogl says
I don't typically recommend freezing dough before baking (things like dinner rolls, etc.). I would go ahead and bake it completely, let it cool, then freeze it whole. When you're ready to serve, let it defrost at room temperature, then brush with some additional melted butter and warm in the oven at 350 degrees F for about 10 minutes.
Rachel Beckett says
I followed the recipe exactly, using my kitchen scale and measuring cups, etc. I used, sir Arthur artisan unbleached flour.
I gathered all of my ingredients and pre-measured everything before I began.
I just want you to know, I clicked the button on your blog to double the recipe before I started.
However, once I got everything into the mixing bowl and began to mix it, it was way too dry! I ended up having to add double the amount of liquid to even form a dough.
Currently, it is rising, and I will let you know how it turns out once I bake it.
Jessica Vogl says
I appreciate the feedback, Rachel!
Katherine says
why do you use instant yeast when you are already using sourdough discard? does that not already have wild active yeast?
Jessica Vogl says
Sourdough discard is inactive, so you need a leavening agent (yeast) to ensure the dough rises predictably. If you were using active starter (instead of discard), you would not need the added yeast.
Alesha says
How much active starter could I use if I wanted to eliminate the yeast?
Jessica Vogl says
You would omit the yeast and replace the discard with active starter (200g). You will also need to increase the rise times.
CH says
Hey,
but technically SD discard is active no? everytime i feed and discard, I'm discarding when it's ripe and after volume has doubled/tripled. it might not be at the most ripe stage but it's still pretty active id say? when/where else would you find discard otherwise??
Jessica Vogl says
Sourdough discard is inactive. Often people are discsarding when they are feeding their starter but not planning to bake that day. Or if you're making a starter from scratch, you'll have a lot of discard. The discard can be kept in an airtight container for weeks in your refrigerator, so that's what I'm baking with here and that's what these recipes are written for. If your discard is "fresh" and a bit more active, that's fine as well.
Tayler says
How would you make this ahead of time and then warm it up for dinner time? I’m going to make it tomorrow but don’t have time to bake it directly before dinner
Jessica Vogl says
If you have time to prep it earlier in the day, you can always pop it in the fridge (after it's been fully shaped, etc.) for up to a few hours. Then let it come to room temp before baking. That way you can have it fresh for dinner! Not sure if that works for your schedule, but that's what I would do!
Elizabeth Jones says
Can I use active dry yeast instead of instant yeast?
Jessica Vogl says
Yes, you can! If using active yeast, you'll need to let it bloom on the warmed milk for a few minutes (until foamy) before you continue with adding the other ingredients.
Judy says
I cannot wait to try this recipe. I shared it with my grandson and he is going to try it too. Thank you.