Cheesy Garlic Pull Apart (Printable)

Golden crusty loaf filled with garlic butter, herbs, and melted cheese, perfect as a savory starter.

# What You Need:

→ Bread

01 - 1 large round sourdough loaf (about 17.6 oz)

→ Garlic Butter

02 - 7 tbsp unsalted butter, softened
03 - 4 cloves garlic, finely minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh chives, finely chopped (optional)
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper

→ Cheese

08 - 7 oz mozzarella cheese, shredded
09 - 3.5 oz cheddar cheese, shredded
10 - 1.75 oz Parmesan cheese, grated

# How-To Steps:

01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - Using a serrated knife, carefully cut the bread diagonally into ¾-inch wide slices without cutting through the base. Rotate the loaf and repeat to form a crosshatch pattern.
03 - In a bowl, combine softened butter, minced garlic, parsley, chives if using, salt, and black pepper until thoroughly mixed.
04 - Gently separate the bread sections and brush the garlic butter mixture into all crevices.
05 - Fill the cuts evenly with shredded mozzarella, cheddar, and grated Parmesan, distributing cheese throughout.
06 - Place the stuffed loaf on the prepared tray, wrap loosely with aluminum foil, and bake for 15 minutes.
07 - Uncover and bake for an additional 8 to 10 minutes until cheese is bubbly and the top is golden.
08 - Serve immediately, pulling apart pieces to enjoy warm.

# Expert Advice:

01 -
  • It looks impressive but honestly requires less effort than making toast with toppings.
  • The garlic butter seeps into every corner and creates these crispy, buttery pockets that crunch when you tear into them.
  • You can prep it ahead, wrap it up, and just slide it in the oven when people arrive.
  • Cheese pulls are real, not just for photos, and everyone fights over the middle pieces.
02 -
  • If you cut all the way through the bottom, the bread will fall apart into individual pieces, which isn't wrong but ruins the pull apart magic.
  • Cold butter will not spread, it will rip the bread and leave you frustrated, so let it soften fully before you start.
  • Wrapping it in foil for the first bake is the only reason the inside melts before the outside burns, do not skip this step.
03 -
  • Brush any leftover garlic butter on top of the loaf before the final bake for extra golden, crispy edges that crunch when you bite them.
  • Add a pinch of red pepper flakes to the butter if you want a little heat that sneaks up on you halfway through chewing.
  • Serve it on a wooden board with a small bowl of marinara or ranch on the side, people will dip and it will disappear even faster.
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