Cheesy Garlic Herb Pull Apart Bread
Soft, cheesy, and aromatic, this Pull-Apart Bread combines fresh herbs, garlic, and melted cheese for a satisfying, shareable treat. Perfect as a side or snack, it’s high in protein and healthy fats, easy to prepare, and guaranteed to delight any crowd.
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.
