If you’re looking for an easy appetiser that’s guaranteed to impress, this Pull Apart Garlic Bread is it. Imagine the gooey, stringy cheese and buttery, garlicky goodness of classic garlic bread. Baked right into a golden loaf you can tear apart piece by piece. Ultra cheesy with two types of melted cheese tucked between every wedge of bread, it’s pure comfort food made for sharing.
This irresistible Garlic Pull Apart Bread was born out of my obsession with those viral photos of cheese stuffed onion breads. But of course, with my own delicious twist. Whether you use a crusty loaf or a soft Sourdough, it’s the kind of Cheesy Garlic Pull Apart Bread that disappears fast the moment it hits the table. Especially when you pair it with a crispy BBQ Chicken Pizzadilla for a smoky, melty, crowd-pleasing combo.
- What Makes This Recipe So Good
- What Goes Into Pull Apart Garlic Bread
- How To Make Pull Apart Garlic Bread
- Tips For Making Pull-Apart Garlic Bread
- Recipe FAQ’s
- The Best Cheesy Garlic Bread (Pull Apart Recipe)
What Makes This Recipe So Good
There’s something magical about freshly bake bread. Each piece is buttery, crisp on the outside, and loaded with melty cheese and roasted garlic flavor. It’s the perfect mix of texture and taste, giving you that soft, pull-apart center and golden, crunchy edges in every bite.
This Cheesy Garlic Pull Apart Bread takes a simple loaf and transforms it into a show-stopping appetiser everyone will love. You can use any bread you like, from crusty sourdough to a soft white loaf, and it still turns out irresistible. Whether served as a side or the star of the table, this Garlic Pull Apart Bread is the definition of comfort food done right.
What Goes Into Pull Apart Garlic Bread
Every ingredient adds a layer of flavor and texture, from the buttery garlic sauce to the gooey mix of cheeses melted between each slice. Here’s what makes this Cheesy Garlic Pull Apart Bread so delicious:
- Sourdough Bread: A sturdy loaf like sourdough holds up perfectly when stuffed with butter, garlic, and cheese. Its crust turns golden and crisp while the inside stays soft and chewy.
- Butter and Garlic: Melted butter mixed with minced garlic creates that irresistible aroma and flavor we all love in a classic Garlic Pull Apart Bread.
- Green Onions and Parsley: Fresh herbs add a bright pop of color and a mild oniony kick that balances out all the rich, cheesy goodness.
- Cheddar and Mozzarella: The combination of sharp cheddar and stretchy mozzarella gives this Sourdough Garlic Pull Apart Bread its signature cheesy pull with a bold, creamy flavor in every bite.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Pull Apart Garlic Bread
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- Preheat and Prepare: Preheat your oven to 180°C (350°F) and lightly grease a baking sheet or tray with nonstick oil spray. Set it aside while you prepare the bread.
- Cut the Bread: Using a bread knife, slice loaf in a criss-cross pattern about 1 inch wide, careful not to cut all the way through. Place loaf on the baking tray.
- Make the Garlic Butter: In a bowl, combine the butter, garlic, green onions, and 1 tablespoon of parsley. Season with a pinch of salt and pepper to taste.
- Fill the Loaf: Gently spoon the garlic butter mixture into each cut of the bread, making sure to coat as many cracks as possible for maximum flavor.
- Add the Cheese: Tuck the cheddar cheese slices and shredded mozzarella evenly between the bread cuts, creating that irresistible Cheesy Garlic Pull Apart Bread texture.
- Bake Until Golden: Cover the loaf with foil and bake for 15 minutes. Uncover and bake for another 10 to 15 minutes, or until the cheese is fully melted and the bread is golden and bubbly.
This Pull Apart Garlic Bread pairs beautifully with cozy soups or fresh appetisers. Try it with a bowl of Creamy Pumpkin and Spinach Soup with Crispy Bacon for the ultimate comfort combo. Serve it alongside Caprese Crostini with Grilled Avocado for a bright, refreshing contrast.
For something heartier, Creamed Spinach Stuffed Pork Chops are an incredible match. Want to improve your lunch? Try my Creamy Pasta Carbonara . You are going to be OBSESSED.
Tips For Making Pull-Apart Garlic Bread
- Use fresh bread. I love using a crusty sourdough loaf for the perfect balance of crispy edges and a soft, chewy center. It holds up beautifully when stuffed with butter and cheese.
- A combo of mozzarella for stretch and cheddar for flavor gives the best cheesy pull. You can even add parmesan for extra bite.
- Bake covered, then uncovered. Covering it first helps the cheese melt evenly, and uncovering gives it that golden, bubbly finish that makes this Cheesy Garlic Pull Apart Bread irresistible.
Yes, absolutely. While I love using a crusty sourdough loaf for this Sourdough Garlic Pull Apart Bread, you can use French bread, ciabatta, or any unsliced loaf that’s sturdy enough to hold the fillings.
Use just enough butter to coat the cuts without drenching the bread. Baking uncovered for the last few minutes helps keep it golden and crisp.
Of course! Try adding crispy bacon bits, caramelized onions, or even chopped sun-dried tomatoes for extra flavor. This recipe is easy to customize.
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IngredientsUSMetric1x2x3x
- ▢ 1 pound sourdough bread unsliced loaf
- ▢ 1/2 cup butter melted
- ▢ 2 cloves garlic finely chopped or minced
- ▢ 1/2 cup green onions chopped, about 4-5 green onions (scallion)
- ▢ 2 tablespoons fresh parsley chopped, divided
- ▢ 1 pinch salt
- ▢ 5 slices Cheddar cheese Use sharp cheddar slices
- ▢ 1 cup mozzarella Cheese fresh shredded
Instructions
- Preheat the oven to 180°C | 350°F. Lightly grease a baking sheet or tray with nonstick oil spray; set aside.
- Cut bread in a criss-cross pattern (just over 1-inch wide), without cutting all the way through. Place bread onto prepared baking sheet/tray.
- Combine butter, green onions and 1 tablespoon of parsley in a small bowl. Season with salt and pepper to your taste.
- Spoon garlic butter/onion mixture into bread cracks. Arrange cheese slices and shredded cheese between the bread cuts.
- Cover with foil and bake for 15 minutes. Unwrap and bake for another 10 – 15 minutes until the cheese is melted and bubbly.
Notes
- Bread Selection: The type of bread makes or breaks this recipe. You must use a loaf with a hard, sturdy crust (like a La Brea Sourdough or a crusty Vienna ). Do not use soft white sandwich bread or soft supermarket French loaves, or the bottom will turn completely soggy and fall apart when you lift it. No need for homemade bread.
- Cheese Tips: For the best melt, buy a block of Mozzarella and shred it yourself. Pre shredded bags contain anti caking agents that prevent the cheese from fusing together.
- Best Cheddar slices: use Tillamook Thick Cut Sharp Cheddar Slices . Just cut the square slices into strips and slide them right into the cracks alongside the mozzarella.
- Make Ahead: You can stuff the bread, wrap it tightly in foil, and refrigerate it for up to 24 hours before baking. Just add an extra 5–10 minutes to the baking time if going straight from the fridge to the oven.
- Storage & Reheating: Leftovers? Wrap them in foil and reheat in a 350°F oven for 10 minutes. Microwaving makes the bread chewy/tough, so the oven is best!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Best Cheesy Garlic Bread (Pull Apart Recipe)
Ingredients
- 1 pound sourdough bread unsliced loaf
- 1/2 cup butter melted
- 2 cloves garlic finely chopped or minced
- 1/2 cup green onions chopped, about 4-5 green onions (scallion)
- 2 tablespoons fresh parsley chopped, divided
- 1 pinch salt
- 5 slices Cheddar cheese Use sharp cheddar slices
- 1 cup mozzarella Cheese fresh shredded
Instructions
- Preheat the oven to 180°C | 350°F. Lightly grease a baking sheet or tray with nonstick oil spray; set aside.
- Cut bread in a criss-cross pattern (just over 1-inch wide), without cutting all the way through. Place bread onto prepared baking sheet/tray.
- Combine butter, green onions and 1 tablespoon of parsley in a small bowl. Season with salt and pepper to your taste.
- Spoon garlic butter/onion mixture into bread cracks. Arrange cheese slices and shredded cheese between the bread cuts.
- Cover with foil and bake for 15 minutes. Unwrap and bake for another 10 - 15 minutes until the cheese is melted and bubbly.
Notes
- Bread Selection: The type of bread makes or breaks this recipe. You must use a loaf with a hard, sturdy crust (like a La Brea Sourdough or a crusty Vienna ). Do not use soft white sandwich bread or soft supermarket French loaves, or the bottom will turn completely soggy and fall apart when you lift it. No need for homemade bread.
- Cheese Tips: For the best melt, buy a block of Mozzarella and shred it yourself. Pre shredded bags contain anti caking agents that prevent the cheese from fusing together.
- Best Cheddar slices: use Tillamook Thick Cut Sharp Cheddar Slices . Just cut the square slices into strips and slide them right into the cracks alongside the mozzarella.
- Make Ahead: You can stuff the bread, wrap it tightly in foil, and refrigerate it for up to 24 hours before baking. Just add an extra 5–10 minutes to the baking time if going straight from the fridge to the oven.
- Storage & Reheating: Leftovers? Wrap them in foil and reheat in a 350°F oven for 10 minutes. Microwaving makes the bread chewy/tough, so the oven is best!
Nutrition
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