This cheesy garlic pull apart bread turns one crusty loaf into a hot, gooey centerpiece in about 45 minutes. You slice the bread into diamonds, tuck garlic butter and mozzarella into every crack, then bake it wrapped in foil until the cheese melts and finish it uncovered for a crisp crust.
It is the kind of appetizer that disappears in minutes at a gathering, and it needs only six ingredients and one bowl. Because everyone tears off their own piece, there is no slicing and no fuss.
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Why This Cheesy Garlic Pull Apart Bread Recipe Works
Cutting the loaf into diamonds without slicing through the bottom creates dozens of little pockets for butter and cheese. Every bite gets both.
Melting the butter with the garlic and salt in the microwave infuses the butter and saves a pan. Stirring in fresh parsley at the end keeps its color bright.
Baking first under foil steams the loaf and melts the cheese, and the uncovered finish at the end crisps the crust.
Ingredients for Cheesy Garlic Pull Apart Bread
- 1 crusty loaf, about 12 to 14 oz, such as sourdough or Vienna bread
- 1 cup shredded mozzarella cheese, or another melting cheese
- 8 tbsp unsalted butter (1 stick), softened
- 2 large garlic cloves, minced
- 1/4 tsp salt
- 1 tbsp finely chopped fresh parsley
Bread. Choose a sturdy loaf with a crisp crust so it holds the butter without turning soggy. Sourdough, Vienna, or a round boule all work.
Mozzarella. Shredded mozzarella melts into long, stretchy strands. Cheddar or Monterey Jack are good swaps, and a mix is even better.
Garlic butter. Soft unsalted butter melted with fresh garlic soaks into the crumb. Keep the salt low because the cheese and bread already add plenty.
Parsley. Fresh parsley adds a green, clean finish that balances the rich butter.
How to Make Cheesy Garlic Pull Apart Bread
1. Heat the oven. Preheat the oven to 350 degrees F and set out a baking sheet.
2. Melt the butter. In a heatproof bowl, combine the butter, garlic, and salt. Microwave in 15 to 20 second pops, just until melted, then stir in the parsley.
3. Cut the loaf. Cut the bread on a diagonal in one direction at 1 inch intervals, stopping just before the bottom crust. Turn the loaf and cut the other way to form diamonds, again without cutting all the way through.
4. Fill the cracks. Gently pry open each crack, drizzle in about 1 tsp of garlic butter, and tuck in a pinch of cheese.
5. Brush the top. Brush the outside of the loaf with the remaining garlic butter.
6. Wrap and bake. Wrap the loaf loosely in foil, set it on the baking sheet, and bake for 20 minutes, until the cheese is mostly melted.
7. Crisp the crust. Open the foil and bake 5 to 10 minutes more, until the top is golden and crisp.
8. Serve. Move the loaf to a board and serve hot with warm marinara sauce for dipping.
How to Serve Cheesy Garlic Pull Apart Bread
Serve the bread hot with warm marinara for dipping. It is a natural partner for Italian house salad and creamy garlic Parmesan orzo, and it rounds out a comforting pasta night with chili mac. Air fryer broccoli with Parmesan adds an easy green side.
How to Store and Reheat Cheesy Garlic Pull Apart Bread
Wrap leftover bread tightly in foil and refrigerate for up to 3 days. Reheat it wrapped in a hot oven at 350 degrees F for 10 to 12 minutes, then open the foil for the last few minutes to crisp the top. The microwave works in a pinch but softens the crust. This bread is ideal fresh, so bake only what you plan to eat.
Tips and Variations for Cheesy Garlic Pull Apart Bread
Use a serrated knife. A bread knife glides through the crust without crushing the loaf.
Leave the base intact. Keep about 1/2 inch of bottom crust so the loaf holds together while you fill it.
Soften, then melt. Soft butter melts faster and more evenly in the microwave.
Fill generously. Push cheese deep into the cracks, because cheese left on the surface browns before the center melts.
Switch the cheese. Try Colby Jack, provolone, or a blend of two cheeses.
Add heat. A pinch of red pepper flakes in the butter adds gentle warmth.
Prep ahead. Fill and wrap the loaf up to 2 hours ahead and refrigerate, then bake with a few extra minutes in the oven.
Keep leftovers safe. Refrigerate leftovers promptly. For general guidance on storing and reheating leftovers, see this extension leftovers guide.
Frequently Asked Questions About Cheesy Garlic Pull Apart Bread
How do I make cheesy garlic pull apart bread ahead of time?
Cut and fill the loaf, wrap it in foil, and refrigerate for up to 2 hours. Bake straight from the refrigerator and add a few extra minutes.
What bread is ideal for cheesy garlic pull apart bread?
A round or oval loaf with a crisp crust and tender inside, such as sourdough or Vienna bread, holds the filling ideal.
Can I use garlic powder in cheesy garlic pull apart bread?
Yes. Use 1/2 tsp garlic powder in place of the fresh garlic, though fresh garlic gives a brighter flavor.
Why did my cheese burn?
Cheese left on top browns quickly. Keep the foil on for the first 20 minutes and push the cheese down into the cracks.
What dip goes ideal with it?
Warm marinara is the classic choice. Ranch or a creamy garlic dip also pairs well.
Cheesy Garlic Pull Apart Bread
Equipment
- Serrated bread knife
- Heatproof bowl
- Baking sheet
- Aluminum foil
- Pastry brush
Ingredients
Main Ingredients
- 1 crusty loaf about 12 to 14 oz, sourdough or Vienna bread
- 1 cup shredded mozzarella cheese or another melting cheese
- 8 tbsp unsalted butter 1 stick, softened
- 2 cloves garlic large, minced
- ¼ tsp salt
- 1 tbsp fresh parsley finely chopped
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F. Garlic butter. Microwave the butter, garlic, and salt in short pops until melted, then stir in the parsley.
- Score. Cut the loaf into 1 inch diamonds without cutting through the bottom crust. Stuff. Open each cut, add 1 tsp garlic butter and a pinch of mozzarella.
- Brush. Brush the remaining garlic butter over the outside of the loaf.
- Steam. Wrap in foil and bake for 20 minutes, until the cheese is mostly melted.
- Crisp. Unwrap and bake 5 to 10 more minutes until golden.
- Serve. Serve hot with marinara for dipping.
