Cheesy Garlic Pull-Apart (Printable)

Golden crusty loaf stuffed with melted cheese, garlic butter, and fresh herbs, ideal for sharing.

# What You'll Need:

→ Bread

01 - 1 large round sourdough loaf (approximately 1.1 lb)

→ Garlic Butter

02 - 7 tbsp unsalted butter, softened
03 - 4 cloves garlic, finely minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh chives, finely chopped (optional)
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper

→ Cheese

08 - 7 oz shredded mozzarella cheese
09 - 3.5 oz shredded cheddar cheese
10 - 1.75 oz grated Parmesan cheese

# Directions:

01 - Preheat the oven to 350°F and line a baking tray with parchment paper.
02 - Using a serrated knife, cut the bread diagonally into ¾-inch thick slices without cutting through the bottom. Rotate the loaf and repeat to form a crosshatch pattern.
03 - Combine softened butter, minced garlic, parsley, chives (if using), salt, and pepper in a bowl until fully mixed.
04 - Gently separate the bread sections and brush the garlic butter mixture thoroughly into all the cuts and crevices.
05 - Evenly distribute mozzarella, cheddar, and Parmesan cheeses into all the bread slices ensuring thorough coverage.
06 - Place the stuffed loaf on the prepared baking tray, loosely cover with aluminum foil, and bake for 15 minutes.
07 - Remove foil and bake for an additional 8 to 10 minutes until cheese is melted and the top is golden brown.
08 - Serve immediately, encouraging guests to pull apart and enjoy while hot.

# Expert Hints:

01 -
  • It looks impressive but comes together in under an hour with almost no skill required.
  • The crosshatch cutting technique turns a simple loaf into a shareable centerpiece that feels like magic.
  • Every bite delivers crispy edges, soft bread, and pockets of warm, stretchy cheese.
02 -
  • Do not cut all the way through the bottom or the loaf will fall apart and lose its pull-apart magic.
  • Softened butter spreads infinitely better than melted butter, which just runs off and pools at the bottom.
  • Wrapping in foil first prevents the top from burning before the inside gets hot and gooey.
03 -
  • Let the butter sit at room temperature for 20 minutes before mixing so it blends smoothly with the garlic and herbs.
  • Use a serrated knife and a gentle sawing motion to avoid crushing the loaf while you cut.
  • If the top is browning too fast, tent it loosely with foil during the final minutes.
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