Indulge in the irresistible flavors of Cheesy Garlic Herb Pull-Apart Bread, a perfect blend of gooey cheese, aromatic garlic, and fresh herbs.
This bread is not only satisfying and comforting but also a great source of protein from cheddar cheese and healthy fats from butter and olive oil.
Quick to prepare and fun to share, it’s ideal for weeknight dinners or casual gatherings.
Cheesy Garlic Herb Pull Apart Bread
Equipment
- 2 small bowls
- Large mixing bowl or stand mixer with dough hook
- Wooden spoon
- Plastic wrap
- Measuring Cups and Spoons
- Rolling Pin
- 2 × 8-inch round cake pans
- Cooking spray
- Oven
Ingredients
- 2 tbsp granulated sugar
- 2 ¼ tsp active dry yeast
- 1 cup warm water 110–115°F
- 2 ½ cups all-purpose flour plus extra as needed
- 1 tsp salt
- 1 tbsp olive oil
- ½ cup unsalted butter softened
- 3 tbsp fresh parsley chopped
- 2 tsp garlic minced
- Pinch of salt for butter mixture
- 1 cup cheddar cheese shredded, divided
- ¼ cup Parmesan cheese grated, divided
- Ground black pepper to taste
Instructions
- Activate the Yeast: In a small bowl, combine 2 tablespoons of granulated sugar with 2 ¼ teaspoons of active dry yeast. Pour 1 cup of warm water (between 110–115°F) over the mixture and stir gently. Let it sit for 5 to 10 minutes until the yeast becomes frothy and foamy. This step ensures that your yeast is alive and ready to help your dough rise perfectly.
- Prepare the Dough Base: While the yeast is activating, take a large mixing bowl (or the bowl of your stand mixer fitted with a dough hook) and combine 2 ½ cups all-purpose flour with 1 teaspoon salt. Stir the dry ingredients together until evenly blended. This creates a uniform base for your dough and ensures that the salt is evenly distributed, which will enhance flavor and control yeast activity.
- Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the foamy yeast mixture along with 1 tablespoon olive oil. Stir using a wooden spoon or your stand mixer on low speed until a rough dough begins to form. This step brings together all ingredients, forming the initial structure for the dough before kneading.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Knead by hand for 10 to 15 minutes, adding more flour a tablespoon at a time if the dough feels too sticky. You are aiming for a dough that is smooth, soft, elastic, and slightly tacky.
- Alternative: Use a stand mixer with a dough hook, kneading on medium speed for 5 to 7 minutes, adding flour gradually until the same texture is achieved. Proper kneading develops gluten, which gives the bread its soft yet structured texture.
- First Dough Rise: Place the kneaded dough into a lightly greased bowl and cover it tightly with plastic wrap. Let it rest in a warm, draft-free area for 1 hour, or until the dough has doubled in size. This is the first rise, allowing the yeast to produce air pockets that will make your bread fluffy.
- Prepare the Garlic Herb Butter: While the dough rises, mix ½ cup softened unsalted butter, 3 tablespoons chopped parsley, 2 teaspoons minced garlic, and a pinch of salt in a small bowl. Stir until fully combined into a smooth, aromatic mixture. This butter will later be spread between layers of dough, infusing every bite with rich flavor and a subtle herb aroma.
- Divide and Rest the Dough: Once the dough has doubled, gently punch it down to release excess air. Transfer it onto a lightly floured surface and divide it into two equal pieces.Cover the pieces with a clean kitchen towel and let them rest for 5 minutes. This resting period relaxes the gluten, making rolling and shaping much easier.
- Roll Out the Dough: Take one piece of dough and roll it into a 14 × 8-inch rectangle on a floured surface. Ensure even thickness for uniform baking. Repeat with the second piece once the first is prepared. Rolling carefully ensures that the cheese and butter layers are evenly distributed and the final bread bakes consistently.
- Layer the Butter and Cheese: Spread 2 tablespoons of the garlic herb butter evenly over the first dough rectangle. Sprinkle ½ cup cheddar cheese and 2 tablespoons Parmesan cheese on top, followed by a light dash of black pepper. The butter mixture keeps the bread moist while the cheese melts into gooey layers that are flavorful in every bite.
- Form the Log: Starting from the long side, roll the dough into a tight 14-inch log, pinching the seam to seal it. This rolling process creates the “pull-apart” effect, with layers of buttery, cheesy goodness stacked inside.
- Slice the Roll: Place the log seam side down. Using a sharp knife, carefully slice the log into 1-inch sections, cutting almost all the way through but leaving the bottom connected. This technique allows the pieces to stay attached during baking while still being easy to pull apart after baking.
- Arrange in Pans: Prepare two 8-inch round cake pans by spraying them with cooking spray. Carefully lift the log and shape it into a circular ring in the pan, ensuring the cut sides face upward. Repeat with the second log in the other pan. Proper arrangement ensures even baking and creates the signature pull-apart effect.
- Add Final Butter Layer: Spread or dollop the remaining garlic herb butter over the tops of the rolls in both pans. Cover lightly and let the dough rest for 15–20 minutes. This short second rise gives the bread a little extra fluff and ensures the rolls remain soft and tender after baking.
- Bake the Bread: Preheat your oven to 400°F (200°C). Place both pans in the oven and bake for 20–25 minutes, or until the tops are deep golden brown and the cheese has melted beautifully. Baking at this temperature ensures a perfectly soft interior with a lightly crisp, golden exterior.
- Cool and Serve: Remove the pans from the oven and allow the bread to cool slightly, about 5–10 minutes, before serving. This brief cooling helps the cheese set slightly while keeping the bread warm and pull-apart ready.Serve as a side dish, appetizer, or snack and enjoy the rich layers of garlic, herbs, and melted cheese.
Notes
- This recipe makes two 8-inch rounds, perfect for sharing or freezing one for later.
- For best results, ensure your water is warm but not hot when activating yeast; temperatures above 120°F can kill yeast.
- Kneading is key: the dough should feel soft, elastic, and slightly tacky, not sticky or dry.
- Cheese choice matters: cheddar and Parmesan provide a sharp, balanced flavor. Feel free to experiment with mozzarella or Gruyère for a different taste.
- Allow the dough to rest briefly after shaping; this prevents the rolls from shrinking during baking.
Chef’s Secrets: Unlock Perfect Pull-Apart Bread
The secret to achieving soft, fluffy, and flavorful pull-apart bread lies in layering and proper fermentation.
Make sure to punch down the dough gently after the first rise, preserving the air bubbles for a tender crumb.
Rolling the dough evenly and spreading the garlic herb butter generously ensures every bite is aromatic and rich.
Using a sharp knife when slicing helps maintain the integrity of the rolls, while letting them rest briefly before baking allows them to puff beautifully in the oven.
Serving Suggestions: Creative Pairing Ideas
This cheesy garlic bread is versatile and pairs beautifully with a variety of dishes.
Serve alongside soups, stews, or pasta dishes for a comforting meal, or enjoy it as a standalone appetizer with a fresh salad.
For a casual gathering, place the bread in a basket and let guests pull apart the rolls themselves—it’s interactive and fun!
You can even serve it warm with marinara sauce, olive tapenade, or herbed cream cheese for added flavor layers.
Storage Tips: Keep Bread Fresh Longer
To preserve freshness, cool the bread completely before storing.
Wrap tightly in plastic wrap or foil and store at room temperature for up to 2 days.
For longer storage, place the wrapped bread in the freezer; it will keep for up to 2 months.
When ready to eat, reheat in a 350°F oven for 10–15 minutes to restore that fresh-baked texture.
Avoid microwaving for extended periods, as it can make the bread chewy or rubbery.
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose?
Yes! Whole wheat flour can be used for a nuttier flavor and added fiber.
However, the dough may need slightly more water, and the bread may be slightly denser.
Combining half whole wheat and half all-purpose flour often yields the best balance.
2. How can I make this bread extra cheesy?
For extra cheesy layers, increase the cheese quantity between the dough layers, or sprinkle a bit on top before baking.
Using a mix of cheddar and mozzarella creates a gooey, stretchy texture while keeping strong flavor from sharper cheeses.
3. Can I prepare this recipe ahead of time?
Absolutely! Prepare the dough and shape it into logs, then refrigerate for up to 24 hours before baking.
Allow the dough to come to room temperature and rise slightly before baking to ensure the texture stays soft and fluffy.
4. Is it possible to make this recipe dairy-free?
Yes. Swap unsalted butter for a plant-based alternative and choose dairy-free cheese.
The flavor will be slightly different but still delicious. Garlic and herbs remain aromatic, and the bread retains a tender, pull-apart texture.
5. How do I prevent the rolls from sticking together during baking?
Lightly grease the pan and ensure slices remain attached at the bottom but not overly compressed.
Allow a short second rise before baking so the rolls expand without merging completely.
This keeps them soft yet distinct, making pull-apart easy and visually appealing.
