Pin It I pulled this bread out of the oven during a rainy game night, and the entire room went quiet. The smell of garlic and melted cheese filled every corner, and suddenly no one cared about winning anymore. We tore into that golden, gooey loaf with our hands, laughing as strings of mozzarella stretched between fingers. It became the unspoken star of the evening, and now I make it whenever I want people to forget their phones and just be present.
The first time I made this, I was hosting a last-minute gathering and had nothing planned. I remembered seeing a pull-apart bread once at a potluck and thought I could wing it. I hacked into a sourdough round with more hope than precision, slathered it with whatever butter and garlic I had, and stuffed it with three kinds of cheese from the back of the fridge. When it came out bubbling and bronze, my friends acted like I'd been hiding a secret talent all along.
Ingredients
- Large round sourdough loaf: The crusty exterior and chewy interior make sourdough ideal for holding all that butter and cheese without getting soggy.
- Unsalted butter: Softened butter spreads easily into every crevice and lets you control the salt level perfectly.
- Garlic cloves: Fresh minced garlic gives a sharp, aromatic punch that mellows into sweet warmth as it bakes.
- Fresh parsley: Adds a bright, grassy note that cuts through the richness and makes the butter taste alive.
- Fresh chives: Optional but wonderful for a mild oniony sweetness that complements the garlic.
- Mozzarella cheese: Melts into those long, dramatic strings everyone loves to pull apart.
- Cheddar cheese: Brings a sharp, tangy depth that balances the mild mozzarella.
- Parmesan cheese: Adds a salty, nutty finish and helps the top turn golden and crisp.
Instructions
- Preheat and Prep:
- Set your oven to 180°C and line a baking tray with parchment so cleanup is effortless. This step also gives the oven time to reach the right heat while you work on the bread.
- Score the Loaf:
- Use a serrated knife to cut diagonal slices about 2 cm apart, stopping just before you reach the bottom crust. Rotate the loaf 90 degrees and repeat to create a diamond pattern that opens up like a grid.
- Make the Garlic Butter:
- Combine softened butter, minced garlic, parsley, chives, salt, and pepper in a bowl until everything is evenly mixed and fragrant. The butter should be soft enough to spread but not melted.
- Butter the Bread:
- Gently pull apart each section of bread and use a brush or spoon to get the garlic butter deep into every cut. Be generous because this is where all the flavor hides.
- Stuff with Cheese:
- Tuck shredded mozzarella, cheddar, and grated Parmesan into the slits, pressing gently so the cheese nestles in. Aim for even distribution so every pull gets a little of everything.
- Bake Covered:
- Wrap the stuffed loaf loosely in foil and bake for 15 minutes to let the cheese melt and the bread warm through without drying out. The foil traps steam and keeps everything soft inside.
- Crisp the Top:
- Remove the foil and bake another 8 to 10 minutes until the cheese bubbles and the exposed edges turn golden. Watch closely because the top can go from perfect to too dark fast.
- Serve Hot:
- Pull the bread apart while it is still steaming and the cheese is molten. It is meant to be eaten with your hands, messy and warm.
Pin It One winter evening, I made this for my brother who had just moved into his first apartment. He did not have much furniture yet, so we sat on the floor with the bread on a cutting board between us, tearing off pieces and talking until the loaf was gone. He still texts me every few months asking when I am going to make it again, and I love that something this simple became our thing.
Choosing Your Bread
Sourdough works best because the crust is sturdy and the crumb is open enough to soak up butter without turning dense. I have also used a round Italian loaf or even a large boule from the bakery section, and both delivered great results. Avoid soft sandwich bread because it will collapse under the weight of the cheese and butter.
Cheese Variations
Swapping in Gruyère gives you a nutty, sophisticated flavor that feels a little fancy, while Monterey Jack keeps things mild and creamy. I once used pepper jack by accident and the subtle heat was fantastic with the garlic. Mix and match based on what you have or what sounds good, just make sure at least one cheese melts well.
Serving and Storage
This bread is at its absolute best straight from the oven when the cheese is still molten and the crust is crisp. Leftovers can be wrapped in foil and reheated at 160°C for about 10 minutes, though the magic fades a little. I like to serve it on a wooden board with a small bowl of marinara or balsamic vinegar for dipping.
- Add a pinch of red pepper flakes to the butter if you like a hint of heat.
- Brush any leftover garlic butter on top before the final bake for extra shine and flavor.
- Pair with a crisp white wine, light lager, or even sparkling water with lemon.
Pin It This bread turns any ordinary gathering into something people remember, not because it is complicated, but because it invites everyone to slow down and share. Make it once and it will become your go-to whenever you want to feel like a generous, effortless host.
Recipe FAQs
- → How do you prepare the loaf for stuffing?
Use a serrated knife to cut the sourdough loaf diagonally in 2 cm slices, creating a crosshatch pattern without cutting through the base.
- → What cheeses are used in this dish?
Mozzarella, cheddar, and Parmesan cheeses are shredded or grated and stuffed into the bread crevices.
- → Can I customize the herbs in the garlic butter?
Yes, fresh parsley and chives are used, but you can adjust or add herbs to suit your taste.
- → What is the baking time and temperature?
Bake the stuffed loaf at 180°C (350°F) for 15 minutes covered with foil, then unwrap and bake an additional 8–10 minutes until bubbly and golden.
- → Are there any suggestions for serving?
Serve warm, pulling apart sections to enjoy. It pairs nicely with crisp white wine or light lager.
- → Can I add extra spice to the garlic butter?
Adding a pinch of red pepper flakes to the garlic butter mixture adds a subtle kick without overpowering the flavors.