Sourdough Discard Pull-Apart Garlic Bread

Yield: 1 loaf (serves 6-8)
Prep Time: 25 minutes (plus 1.5 hours rising)
Cook Time: 25-30 minutes
Total Time: About 2 hours 20 minutes
Difficulty: Intermediate
Category: Baking, Side Dish, Snack

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A Note From The Baker

Every sourdough baker faces the “discard” dilemma. Instead of composting that tangy, bubbly starter, this recipe gives it a glorious second life. The discard adds a subtle complexity and tender texture to this garlic bread, elevating it far beyond the ordinary. It’s perfect for soup night, a festive gathering, or simply as a decadent treat.

Intensity Breakdown:

• Planning: Medium (requires active sourdough discard and time for dough to rise)

• Hands-On Effort: Medium (involves dough shaping and butter brushing)

• Technical Skill: Intermediate (comfort with yeast doughs is helpful)

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Ingredients

For the Dough:

• 1 cup (240g) active sourdough discard (unfed, at room temperature)

• ¾ cup (180ml) warm whole milk (about 110°F/43°C)

• 2 tablespoons (28g) granulated sugar

• 2 ¼ teaspoons (7g/1 packet) active dry yeast

• 3 ¼ cups (415g) all-purpose flour, plus more for dusting

• 1 teaspoon (6g) fine sea salt

• ¼ cup (57g) unsalted butter, softened

For the Garlic Butter Filling:

• ½ cup (113g) unsalted butter, melted

• 4-5 large garlic cloves, finely minced or pressed

• ¼ cup fresh parsley, finely chopped

• 1 teaspoon dried oregano

• ½ teaspoon flaky sea salt (plus more for topping)

For Finishing:

• 2 tablespoons grated Parmesan cheese (optional)

• 2 tablespoons fresh parsley, chopped

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Equipment Needed

• Stand mixer with dough hook (or large bowl and sturdy wooden spoon)

• Small saucepan or microwave-safe bowl

• 10-inch (12-cup) fluted tube pan (Bundt pan) or a 9×5 inch loaf pan, generously greased

• Pastry brush

• Cooling rack

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Instructions

Step 1: Activate the Yeast

In the bowl of a stand mixer, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-7 minutes until the mixture becomes frothy, indicating the yeast is active.

Step 2: Make the Dough

To the yeast mixture, add the sourdough discard, softened butter, and 2 cups (260g) of the flour. Mix on low speed with the dough hook until a shaggy dough forms. Add the salt and the remaining 1 ¼ cups (155g) of flour, ½ cup at a time, mixing until the dough gathers around the hook. It should be soft and slightly sticky but not wet. Knead on medium-low speed for 5-7 minutes until smooth and elastic. (To knead by hand: turn onto a floured surface and knead for 8-10 minutes).

Step 3: First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free spot for 60-90 minutes, or until roughly doubled in size.

Step 4: Prepare Garlic Butter & Pan

While the dough rises, make the garlic butter filling. Melt the ½ cup of butter. Stir in the minced garlic, ¼ cup parsley, oregano, and ½ teaspoon flaky salt. Set aside. Generously grease your tube pan or loaf pan with butter or non-stick spray.

Step 5: Shape & Assemble

• Gently deflate the risen dough and turn it out onto a lightly floured surface.

• Roll the dough into a rectangle approximately 12×20 inches.

• Using a pastry brush, generously coat the entire surface of the dough with the garlic butter mixture, reserving about 2 tablespoons for later.

• Using a pizza cutter or sharp knife, cut the rectangle lengthwise into 5 equal strips. Stack these strips on top of each other.

• Now, cut the stack widthwise into 5-6 equal squares. You’ll have a stack of 25-30 buttery, layered dough squares.

Step 6: Second Rise & Preheat

• Toss the dough squares gently in the pan to separate them slightly, creating a “pull-apart” effect. They should be nestled together but not smashed.

• Drizzle any remaining garlic butter over the top.

• Cover the pan loosely and let rise again for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 350°F (175°C).

Step 7: Bake

Bake the risen bread for 25-30 minutes, or until the top is a deep golden brown and the internal temperature registers 190°F (88°C) on an instant-read thermometer. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Step 8: Cool & Serve

• Let the bread cool in the pan for 10 minutes. Then, carefully invert it onto a serving plate or cooling rack.

• Brush the top (now the beautifully golden, exposed side) with any leftover garlic butter or a fresh drizzle of melted butter. Sprinkle immediately with optional Parmesan, extra flaky salt, and fresh parsley.

• Serve warm. The joy is in pulling apart the soft, garlicky layers with your hands.

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Nutrition Information (Per Serving, based on 8 servings)

• Calories: ~380

• Total Fat: 19g

• Saturated Fat: 11g

• Cholesterol: 45mg

• Sodium: 420mg

• Total Carbohydrates: 46g

• Dietary Fiber: 2g

• Sugars: 4g

• Protein: 7g

Nutritional information is an estimate calculated using an online database and will vary based on specific ingredients and brands used.

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Recipe Notes & Tips for Success

• Sourdough Discard: This recipe is forgiving with discard. It can be used straight from the fridge, but bringing it to room temperature first helps the dough rise evenly.

• No Yeast Version: For a true sourdough version, omit the commercial yeast. Use 1 cup of fed, active starter and extend the first rise to 6-8 hours, or until doubled. Proceed with the recipe.

• Make-Ahead: You can prepare the dough through Step 3, cover tightly, and let it rise slowly in the refrigerator overnight. In the morning, let it come to room temperature for 1 hour before proceeding with shaping.

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 10 minutes to restore crispness. This bread also freezes beautifully for up to 2 months.