Soft, buttery layers of homemade bread stuffed with melty mozzarella and cheddar, brushed with garlic-herb butter, and baked until golden and bubbly. This Garlic Cheese Pull-Apart Bread tears apart easily for the perfect shareable side or party snack.
Ready in: 60 minutes + rising time | Serves: 1 loaf | Difficulty: Moderate | Make-Ahead Friendly
Why You'll Love This Recipe
If buttery, cheesy bread sounds like happiness in loaf form, you're in for a treat. Every fluffy layer is brushed with garlic-herb butter and loaded with melted cheese that stretches with every pull.
“I made this bread the other night, and I'm embarrassed to admit it, but we're all friends here, right? My husband and I ate practically the entire loaf for dinner. It's the ultimate comfort food, and in my book, much better than chocolate.”
Like my Herb and Cheese Bread Cheesy Texas Toast Garlic Bread, it's the kind of bread that makes even weeknight dinners feel special, and it always disappears fast at parties.
Ingredient Notes
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Flour: A mix of all-purpose and bread flour gives the perfect balance - soft and fluffy with a hint of chew.
- Yeast: Instant yeast keeps things quick. If using active dry, proof it first in warm milk, water, and sugar until foamy.
- Butter: Salted butter adds flavor, but unsalted works if you add ¼ teaspoon extra salt.
- Garlic: Fresh cloves make all the difference - don't skip them!
- Cheese: Use freshly shredded mozzarella and cheddar for the best melt.
- Parsley: Adds freshness and color.
Recipe Variations
| Variation | Idea |
|---|---|
| Spicy Southern Kick | Add chopped jalapeños or a pinch of cayenne to the filling. |
| Smoky Bacon Cheddar | Mix in crumbled cooked bacon for a hearty flavor. |
| Italian Twist | Add oregano and shredded parmesan; serve with marinara. |
| Shortcut Version | Use refrigerated biscuit or frozen bread dough if short on time. |
How to Make Garlic Cheese Pull-Apart Bread
- Activate the yeast: In the bowl of a stand mixer, combine warm milk, water, sugar, and yeast. Stir gently.
- Form the dough: Add flours, softened butter, and salt. Mix with a dough hook on low until combined, then knead ≈ 5 minutes, until the dough pulls from the bowl sides. Add extra flour (2 tablespoon at a time) if the mixture is sticky.
- Let it rise: Transfer dough to a greased bowl, cover, and let rise until doubled (≈ 60-90 minutes).
- Make the filling: In a small bowl, mix butter, minced garlic, parsley, and garlic salt; stir in cheeses.
- Shape: Turn dough onto a floured surface, cut into 12 pieces, and roll each into a 4-inch circle. Spread filling on each; fold in half. Layer folded pieces open-side up in a greased 9 × 5-inch pan, ending with one unfilled piece at the edge.
- Second rise: Cover and let rise until almost doubled (≈ 30-45 minutes).
- Bake: Preheat oven to 325°F. Bake 40-46 minutes until golden. Tent with foil if browning too quickly.
- Finish: Brush top with melted butter; sprinkle sea salt and parsley.
- Cool for 5-10 minutes, then serve warm.
Serving Ideas
- Serve alongside soups like One Pot Lasagna Soup or One Pot Green Lentil Soup.
- Slice for appetizers and pair with ranch, marinara, or Jezebel Sauce.
- Turn leftovers into cheesy breakfast sandwiches with ham and egg.
Storage and Reheating
- Cool completely before wrapping.
- Keep at room temperature 1 day or refrigerate up to 4 days.
- Freeze up to 2 months in airtight packaging.
- Reheat covered in a 325 °F oven 10-15 minutes, then uncover a few minutes for crisp edges.
Frequently Asked Questions
Yes, frozen or refrigerated bread or biscuit dough works great; thaw before shaping.
The top will be golden, and the center feels springy, not doughy.
Prepare the loaf through shaping, cover, refrigerate overnight, and bake before serving.
Mozzarella for melt; cheddar or Monterey Jack for flavor. Shred your own for a smoother texture.
Tips to Ensure This Recipe Turns Out Perfectly
- Measure flour lightly with a spoon and level method to avoid dense dough.
- Don't over-flour; dough should be slightly tacky but not sticky.
- Use freshly shredded cheese - pre-shredded blends contain anti-caking agents that prevent melting.
- Brush dough layers generously with butter for separation and flavor.
More Cheesy Bread Recipes You’ll Love
Join the Conversation
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Garlic Cheese Pull-Apart Bread
Equipment
- 9×5 bread loaf pan
Ingredients
Dough
- ½ cup milk, warm
- ¼ cup water, warm
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons instant yeast *see note
- 1 ¼ cup all-purpose flour
- 1 cup bread flour
- 5 tablespoons butter, softened, cut into small pieces
- ¾ teaspoon salt
Filling
- 8 tablespoons salted butter, softened
- 5 cloves garlic, minced
- 1 tablespoon chopped parsley
- ½ teaspoon garlic salt
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
Topping
- 1 tablespoon butter melted
- Flakey sea salt for garnish, optional
- Chopped parsley for garnish, optional
Instructions
- In the bowl of a stand mixer, add the milk, water, sugar, and yeast. Mix lightly with a fork.
- Add the flours, butter, and salt, then attach a dough hook. Mix on low until the dough comes together and then increase the speed by a notch or two.
- Knead for about 5 minutes, or until the dough comes together around the hook and no longer sticks to the sides. If you need more flour, add two more tablespoons at a time until the dough is no longer sticky.
- Remove the dough briefly, spray the bowl with cooking spray, and return the dough. Cover with plastic wrap and let rise until doubled in size, about 60-90 minutes.
- While the dough rises, make the filling. Use a fork to mix the butter, garlic, parsley, and garlic salt until combined. Add the cheeses and mix until combined.
- Spray a 9×5 bread loaf pan with baking or cooking spray.
- Tip the dough onto a clean surface and cut into 12 pieces.
- Roll each piece into about a 4-inch circle. Spread the filling on each circle and fold in half.
- Spread more filling on the top of all the circle halves except one.
- Stack each folded dough, open side up, in the prepared pan until all are layered in. (Put the one with no filling on the very end so there's no cheese or filling touching the metal pan ends. Separate the pieces slightly to fill the whole pan. Cover and let rise until almost doubled in size, about 30-45 minutes. The dough will go up just past the rim of the pan.
- When the dough has almost risen, preheat the oven to 325°F.
- Bake for about 40-46 minutes or until the dough is golden brown on top. If the top browns too quickly, loosely cover with foil.
- Remove from the oven, place the whole pan on a wire cooling rack, and brush the top with melted butter and garnish with flaky sea salt and parsley, if desired.
- Let cool for 5-10 minutes before removing the bread from the pan, and enjoy hot.
Notes
Nutrition
G&P Wisdom: "If there's cheese in every bite, you're doing life right." 🧀
Southern comfort food made easy and shareable.
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