Cheesy garlic pull-apart bread is the kind of recipe that disappears within minutes of hitting the table. Soft, fluffy bread on the inside, golden on the outside, layered with buttery garlic flavor and pockets of melted mozzarella—this is comfort food at its best. It’s designed to be shared, torn apart by hand, and enjoyed warm while the cheese is still stretchy.
This recipe uses a simple homemade dough enriched with warm milk and butter for softness, paired with a bold garlic butter filling that soaks into every layer. The result is a loaf that’s rich without being heavy and flavorful without being overwhelming. It’s perfect for family dinners, parties, holidays, or as a side for soups, pasta, and salads.
Below is a complete, step-by-step recipe using the exact ingredients provided, along with practical tips to ensure your pull-apart bread turns out soft, cheesy, and irresistible every time.
Why Pull-Apart Garlic Bread Is So Popular
Pull-apart bread combines everything people love about homemade bread and garlic bread into one dish:
- Soft, tender crumb from milk-based dough
- Rich garlic butter flavor infused between layers
- Melted mozzarella that stretches as you pull it apart
- Shareable design that makes it perfect for gatherings
Unlike sliced garlic bread, this version allows the butter and cheese to penetrate deep into the loaf, giving you flavor in every bite.
Ingredients You’ll Need
This recipe is divided into two components: the bread dough and the garlic butter filling.
Bread Dough
- 3 cups all-purpose flour
- 1 cup warm milk
- 2 tablespoons sugar
- 1 tablespoon butter
Garlic Butter Filling
- 4 tablespoons melted butter
- 4 garlic cloves, minced
- 2 tablespoons parsley
- 1 cup mozzarella cheese
Note: Warm milk should be lukewarm, not hot. Mozzarella melts smoothly and gives the best pull-apart texture.
How to Make Cheesy Garlic Pull-Apart Bread
Step 1: Prepare the Dough
In a large bowl, combine the warm milk and sugar. Stir until the sugar dissolves. Add the butter and mix briefly.
Gradually add the flour, stirring until a soft dough forms. Once it becomes too thick to stir, switch to using your hands.
Step 2: Knead the Dough
Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
Proper kneading develops gluten, which gives the bread structure while still keeping it soft.
Step 3: First Rise
Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
This rise builds flavor and creates the airy texture needed for pull-apart bread.
Preparing the Garlic Butter Filling
While the dough rises, prepare the filling.
In a small bowl, combine:
- Melted butter
- Minced garlic
- Chopped parsley
Mix well, then set aside. Keep the mozzarella ready for layering later.
Shaping the Pull-Apart Bread
Step 4: Roll Out the Dough
Once risen, gently punch down the dough. Roll it out on a lightly floured surface into a rectangle about ½ inch thick.
Try to keep the thickness even so the bread bakes uniformly.
Step 5: Add Garlic Butter and Cheese
Brush the entire surface of the dough with the garlic butter mixture. Sprinkle the mozzarella evenly over the dough.
Make sure the cheese reaches the edges—this ensures every pull-apart piece has flavor.
Step 6: Cut and Stack
Cut the dough into equal strips or squares. Stack them loosely and place them upright into a greased loaf pan.
This stacking method creates the signature pull-apart effect once baked.
Second Rise and Baking
Step 7: Second Rise
Cover the loaf pan and let the dough rise again for 30–45 minutes. The dough should look puffy but not overflowing.
This second rise ensures the bread stays light and fluffy after baking.
Step 8: Bake
Preheat your oven to 350°F (175°C).
Bake the bread for 30–35 minutes, or until the top is golden brown and the cheese is bubbling. If the top browns too quickly, loosely cover it with foil during the last 10 minutes.
Step 9: Rest Before Serving
Remove from the oven and let the bread rest in the pan for 10 minutes before serving. This allows the structure to set while keeping the interior soft.
Texture and Flavor Expectations
- Crust: Lightly crisp and golden
- Interior: Soft, fluffy, and layered
- Flavor: Rich garlic butter balanced by mild mozzarella
- Aroma: Buttery, savory, and irresistible
This bread is best enjoyed warm, when the cheese is fully melted.
Serving Suggestions
Cheesy garlic pull-apart bread pairs beautifully with many dishes:
- Pasta and lasagna
- Tomato soup or creamy soups
- Salads and roasted vegetables
- As an appetizer or party snack
- Alongside grilled meats or casseroles
It can also stand on its own as a centerpiece snack.
Storage and Reheating
- Store leftovers in an airtight container at room temperature for up to 2 days
- Reheat in a 325°F (165°C) oven for 8–10 minutes
- Avoid microwaving, as it can make the bread rubbery
For longer storage, wrap tightly and freeze for up to 1 month. Reheat directly from frozen in the oven.
Tips for the Best Pull-Apart Bread
- Don’t over-flour: Soft dough equals soft bread
- Use fresh garlic: It provides the best flavor
- Distribute filling evenly: Every layer should be seasoned
- Watch the bake time: Overbaking dries out the interior
Common Mistakes and How to Avoid Them
Bread is dense:
The dough may not have risen long enough. Allow full proofing times.
Cheese leaks out excessively:
Some leakage is normal, but stacking too tightly can push cheese out.
Garlic flavor is too strong:
Finely mince the garlic to avoid harsh bites.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble the bread, cover, and refrigerate overnight. Let it come to room temperature before baking.
Can I bake this in a round pan?
Absolutely. Arrange the dough pieces in a circular pattern.
Is mozzarella required?
Mozzarella gives the best melt, but the recipe works best when kept simple.
Final Thoughts
Cheesy garlic pull-apart bread is the ultimate crowd-pleasing side. It’s soft, buttery, packed with garlic flavor, and loaded with melty cheese—everything homemade bread should be. With simple ingredients and an easy process, this recipe delivers bakery-style results right from your kitchen.
Once you make it, it’s guaranteed to become a repeat favorite—especially for gatherings where sharing good food is part of the experience.
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Cheesy Garlic Pull-Apart Bread
Ingredients
Bread Dough
3 cups all-purpose flour
1 cup warm milk
2 tablespoons sugar
1 tablespoon butter
Garlic Butter Filling
4 tablespoons melted butter
4 garlic cloves, minced
2 tablespoons parsley
1 cup mozzarella cheese
Instructions
Step 1: Prepare the Dough
In a large bowl, combine the warm milk and sugar. Stir until the sugar dissolves. Add the butter and mix briefly.
Gradually add the flour, stirring until a soft dough forms. Once it becomes too thick to stir, switch to using your hands.
Step 2: Knead the Dough
Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
Proper kneading develops gluten, which gives the bread structure while still keeping it soft.
Step 3: First Rise
Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
This rise builds flavor and creates the airy texture needed for pull-apart bread.
Preparing the Garlic Butter Filling
While the dough rises, prepare the filling.
In a small bowl, combine:
- Melted butter
- Minced garlic
- Chopped parsley
Mix well, then set aside. Keep the mozzarella ready for layering later.
Shaping the Pull-Apart Bread
Step 4: Roll Out the Dough
Once risen, gently punch down the dough. Roll it out on a lightly floured surface into a rectangle about ½ inch thick.
Try to keep the thickness even so the bread bakes uniformly.
Step 5: Add Garlic Butter and Cheese
Brush the entire surface of the dough with the garlic butter mixture. Sprinkle the mozzarella evenly over the dough.
Make sure the cheese reaches the edges—this ensures every pull-apart piece has flavor.
Step 6: Cut and Stack
Cut the dough into equal strips or squares. Stack them loosely and place them upright into a greased loaf pan.
This stacking method creates the signature pull-apart effect once baked.
Second Rise and Baking
Step 7: Second Rise
Cover the loaf pan and let the dough rise again for 30–45 minutes. The dough should look puffy but not overflowing.
This second rise ensures the bread stays light and fluffy after baking.
Step 8: Bake
Preheat your oven to 350°F (175°C).
Bake the bread for 30–35 minutes, or until the top is golden brown and the cheese is bubbling. If the top browns too quickly, loosely cover it with foil during the last 10 minutes.
Step 9: Rest Before Serving
Remove from the oven and let the bread rest in the pan for 10 minutes before serving. This allows the structure to set while keeping the interior soft.
