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I am not a good baker, but once in while, when I chance upon great baking recipes, I would bookmark them and attempt the recipes at home.
So, when I saw this amazing pull apart garlic bread on Pinterest (please follow me) a few weeks ago, I immediately saved it to one of my boards.
I love garlic bread, especially those warm-off-the-oven, garlicky, buttery, aromatic pull apart garlic bread that I can just easily tear off and munch away.
While I like the regular loaf of garlic bread, sometimes it’s kind of a hassle as I need to slice the garlic bread before eating.
So the pull apart garlic bread works just great for me, as I can just tear it off and eat the bread whenever I like.
I gathered the ingredients and spent some time in the kitchen baking this wonderful pull apart garlic bread. The recipe is adapted from Carmel Moments but I reduced the ingredients into half.
I wanted to make sure that I don’t waste the ingredients in case I fail. The recipe is rather easy and straight forward to follow and fool proof.
A couple of hours in the kitchen and I had the beautiful bread in the kitchen!
How Many Calories per Serving?
This recipe is only 414 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pull Apart Garlic Bread
Ingredients
- 1/2 cup warm water
- 1 teaspoon active dry yeast
- 1 tablespoon white sugar
- 1 tablespoon unsalted butter (softened)
- 1/2 cup milk
- 1 teaspoon salt
- 3 cups bread flour
Topping:
- 4 tablespoons butter (melted)
- 1 pinch salt
- some finely chopped fresh parsley leaves
- 2 cloves garlic (finely minced)
Instructions
- Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle sugar and yeast into the water. Let stand 5-10 minutes until foamy. Mix in butter, milk, salt and stir in the flour gradually. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. Divide dough into 2 equal portions.
- In a small bowl, combine the butter, salt, parsley leaves, and garlic. Cut dough into small round pieces and dip into the butter mixture. Arrange the dough balls into two mini loaf pan or one regular loaf pan. Cover and let rise until doubled, about 1 hour. Reserve the leftover butter mixture.
- Bake at 350°F (176°C) for 30 minutes or until golden brown. Baste the butter mixture on the pull-apart garlic bread after they are out of the oven.
Video
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
A+ FULL OF YUMMY VERY DELICIOUS IT’S A POWERBALL IN MY MOUTH, FULLY INCREDIBLE, PULL APART GARLIC BREAD IS THE BEST HAPPENING IN LIFE YOU /I CAN COME INTO FULL OF INCREDIBLE PULL APART GARLIC BREAD IS THE BEST.
Just made this, great base recipe!
My additions/adjustments were:
Added garlic powder, dried thyme and oregano to the dry ingredients.
I used instant yeast, so I didn’t need to proof it, just added it to the dry ingredients.
Instead of melted butter in the dough I used a good sized glug of EVOO
I added a teaspoon of cider vinegar to the milk to curdle it, to make it more like buttermilk, and to give a tang to the dough like sourdough.
I needed to add 1/2 cup extra water ( a bit at a time) for the dough to come together.
I made 12 balls from the dough and let them rise ( after dipping in garlic butter) in a cast iron frying pan.
Before putting it into the oven I sprinkled shredded cheddar and parmesan on top.
Everyone loved it!
Wish I could post a pic
Awesome thanks Lori.
Delicious. I added more spices to both the dough and the reserved butter mixture (garlic salt, parsley, dill weed, Italian seasoning). Put everything in one loaf pan and it turned out great. Thanks.
Followed this recipe because others I have found online make far too much for a family of three. The dough was too dry and required about another 3 tbps of water. It proved well and I gave it a first and second prove. The texture of the bread was lovely but I am afraid the garlic butter flavour just didn’t really penetrate the bread. Next time I might add a bit of finely chopped rosemary and cheese to the dough to make it more flavourful because otherwise it was just like some garlic on the outside and boring bread in the middle.
Thanks for your trying!
Love it!!! I did change it up a bit. I added granulated onion and also granulated garlic powder. For the salt I used garlic salt. Also I added shredded cheese to both the dough and the batter along with about 5 more tablespoons of butter. Extremely yummy, and I will continue to make it.
Thanks!
Can I use regular flour?
Yes you can try!
I made this today and it was delicious my Familia loved it ??
So!!!…. I’m hoping mine do the same . ? Yeast didn’t foam , so , waiting to see if they rise ?
Made these on the spur of the moment today… the yeast didn’t foam and the dough was dry. It didn’t go smooth when kneaded and didn’t rise at all while proving but shoved them in the oven regardless. Rose beautifully and we’re sooo delicious! Glad I didn’t call it a day ;)
Thanks.
I made this bread. I wasn’t sure if I was supposed to let it rise twice. I did after cutting it in two and then again after putting it in the baking pan. Will taste it tomorrow…don’t particularly like hot bread. The house smells very nice. Thanks for the recipe.
Thanks!
Made this today and turned out fab!! My kids absolutely loved it!! Thanks so much for the recipe!!
Thanks.
Can this be made ahead of time, frozen, and then defrosted and baked the next day?
I don’t recommend frozen dough.