Sourdough Discard Garlic Pull Apart Bread

why make this recipe

Sourdough Discard Garlic Pull Apart Bread is a wonderful way to repurpose leftover sourdough starter. Not only does this recipe help minimize waste, but it also creates a deliciously fluffy and garlicky bread that’s perfect for sharing. With every pull, you get soft dough brushed with savory butter, herbs, and garlic flavors that will leave your taste buds satisfied.

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how to make Sourdough Discard Garlic Pull Apart Bread

Ingredients

• 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)
• 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)

Directions

1. Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook.
2. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder to the bowl. With the mixer on low speed, slowly add 2 Tablespoons of melted butter.
3. Increase the speed to medium and mix until a shaggy dough forms.
4. Transfer the dough to a smooth work surface and knead it until a smooth dough forms, about 3-4 minutes. It should be smooth and slightly tacky, but not sticky. If needed, add more flour or milk, one tablespoon at a time, to achieve your desired consistency.
5. Place the dough in a large greased bowl and cover it with plastic wrap. Let it rise for 60-90 minutes, or until it doubles in size.
6. While the dough rises, make the topping. In a small bowl, mix the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt. Set aside 1 Tablespoon of this mixture for brushing the loaf when it comes out of the oven. Grease a 9×5-inch loaf pan and set aside.
7. After the dough has risen, turn it onto a smooth work surface and divide it into 12 equal pieces. Flatten each piece into a rough circle about 4 inches in diameter, then spread 1-2 teaspoons of the butter mixture on it. Fold the piece in half like a taco, and place it fold-side down in the prepared baking pan. Repeat with the remaining pieces, setting aside the reserved butter mixture.
8. Cover the pan with plastic wrap or a clean kitchen towel. Let it rise for 30-45 minutes until the dough is puffy, but not above the edges of the pan.
9. Preheat the oven to 350℉.
10. Bake for 30 minutes. Then, cover with aluminum foil and bake for an additional 5-10 minutes. The loaf should be golden brown, and the internal temperature should reach about 200℉. Brush with the remaining butter mixture and sprinkle with flaky sea salt while still warm.
11. Let the loaf cool in the pan for 10 minutes before serving.

how to serve Sourdough Discard Garlic Pull Apart Bread

This bread is best served warm, straight from the oven! Tear off a piece and enjoy it on its own, or pair it with your favorite soups or salads. It also makes a great addition to a charcuterie board.

how to store Sourdough Discard Garlic Pull Apart Bread

If you have leftovers, store the bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it in plastic wrap and aluminum foil, then freeze it for up to 3 months. To enjoy, simply thaw it at room temperature and warm it in the oven.

tips to make Sourdough Discard Garlic Pull Apart Bread

• Make sure your sourdough discard is at room temperature for the best results.
• Use fresh herbs for more vibrant flavors.
• If you like it extra garlicky, feel free to add more garlic powder!

variation

For a cheesy twist, add shredded cheese between the dough pieces before baking. You can use mozzarella, cheddar, or any cheese you enjoy!

FAQs

Can I make this bread ahead of time?
Yes, you can prepare the dough and place it in the loaf pan, then cover and refrigerate it overnight. Let it come to room temperature before baking.

What can I use if I don’t have sourdough discard?
If you don’t have sourdough discard, you can substitute it with more flour and a bit of water, but the flavor will differ.

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but you may need to adjust the liquid in the recipe for the best texture. Start with a little extra milk if the dough seems too dry.

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