Delicious Sourdough Discard Garlic Pull Apart Bread

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I never knew what to do with sourdough discard until my neighbor shared her pull-apart bread recipe. Before that, I’d just toss it in the trash, feeling guilty every time. When I tried making fancy loaves, they turned into dense bricks that even the birds wouldn’t touch.

Turns out, I was overthinking it. This garlic pull-apart bread is about as simple as it gets – no complex folding techniques or precise timing needed. It’s the kind of recipe that makes you wonder why you ever threw away discard in the first place. Plus, it’s pretty much impossible to mess up, which is exactly what I need when I’m baking with my kids running around the kitchen.

What Kind of Sourdough Discard Should I Use?

Sourdough discard is simply the portion of your sourdough starter that you would normally throw away during feeding, and any unfed discard will work great in this recipe. You can use discard that’s been stored in the fridge for up to a week, just make sure to bring it to room temperature before mixing it into your dough. If your discard has any gray liquid on top (known as “hooch”), just stir it back in – this is totally normal and won’t affect your bread. The discard doesn’t need to be at its peak activity since we’re also using commercial yeast in this recipe, which means you don’t have to stress about timing or the strength of your starter.

Options for Substitutions

This pull-apart bread is pretty adaptable, though some ingredients are key to its success. Here are the swaps you can try:

• Sourdough discard: This is a must-have ingredient that can’t be substituted as it’s central to the recipe. If you don’t have discard, you’ll need to find a different recipe for regular garlic bread.
• Milk: Any type works here – whole milk, 2%, almond milk, oat milk, or even water will do the job. Just make sure it’s warm (110℉) to activate the yeast properly.
• Fresh herbs: No fresh parsley or rosemary? Use 1 teaspoon dried herbs instead of 1 tablespoon fresh. You can also try other herbs like thyme or oregano.
• Instant yeast: If you only have active dry yeast, use the same amount but dissolve it in the warm milk with the sugar first and wait 5-10 minutes until it’s foamy before proceeding.
• All-purpose flour: Bread flour works great too and will give you a chewier texture. You can use up to half whole wheat flour, but the bread will be denser.
• Flaky sea salt: Regular kosher salt works fine for the topping – just use a bit less since it’s more concentrated than flaky salt.

Watch Out for These Mistakes While Baking

The temperature of your ingredients plays a crucial role in this recipe – using cold sourdough discard or eggs straight from the fridge can prevent proper dough development, so make sure everything is at room temperature before starting. Working with enriched dough requires patience during the rising process – rushing the proof time will result in dense, heavy bread instead of the light, fluffy texture we’re after, so give it the full time specified in the recipe. A common mistake is adding too much flour while kneading, which can make your bread tough – instead, use just enough to keep the dough from sticking, and remember that this dough should feel slightly tacky. For the best garlic flavor distribution, mix your garlic powder thoroughly with the softened butter before spreading it between the layers, and avoid the temptation to add extra – too much garlic powder can become bitter during baking.

What to Serve With Garlic Pull Apart Bread?

This savory pull apart bread is perfect alongside your favorite pasta dishes – think spaghetti and meatballs or fettuccine alfredo. The garlicky, herby flavors also make it an excellent companion to a bowl of warm soup, especially tomato or minestrone. For a casual dinner party, serve it as part of an Italian-inspired spread with olive oil for dipping, or pair it with a big garden salad topped with your favorite vinaigrette. If you’re hosting game day or a casual get-together, this bread works great with marinara sauce or warm cheese dip on the side.

Storage Instructions

Keep Fresh: This pull-apart bread is best enjoyed fresh from the oven, but you can keep any leftovers in an airtight container at room temperature for up to 2 days. The garlic and herb flavors actually get better as they meld together!

Freeze: If you want to save some for later, let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 3 months. I like to cut it into portions before freezing so I can thaw just what I need.

Warm Up: To enjoy your stored bread, pop it in a 350°F oven for about 5-10 minutes until it’s warm and soft again. If frozen, thaw overnight in the fridge first. You can also wrap it in foil before reheating to keep it from drying out – this helps maintain that lovely soft texture!

Preparation Time	25-40 minutes
Cooking Time	35-40 minutes
Total Time	100-130 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 30-35 g
• Fat: 90-100 g
• Carbohydrates: 160-180 g

Ingredients

• 1/4 cup milk (dairy or non-dairy, warmed to 110℉)
• 1 1/2 teaspoons instant yeast
• 2 teaspoons white sugar
• 2 cups plus 1 tablespoon all-purpose flour
• 200 grams sourdough discard, unfed (approx. 3/4 cup) at room temperature
• 1 egg, gently beaten
• 1 tablespoon chopped fresh parsley or rosemary
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 2 tablespoons unsalted butter, melted
• 7 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley or rosemary, chopped
• 1 tablespoon garlic powder
• 1/2 teaspoon kosher salt
• Flaky sea salt, for sprinkling

Step 1: Prepare and Mix the Dough

Start by combining warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook.

Add flour, sourdough discard, a beaten egg, chopped herbs, salt, and garlic powder.

With the mixer on low speed, gradually pour in 2 tablespoons of melted butter.

Increase the speed to medium and mix until a shaggy dough forms.

Step 2: Knead the Dough

Transfer the shaggy dough to a smooth work surface and knead for about 3-4 minutes until a smooth dough forms.

The dough should be slightly tacky but not sticky.

If necessary, adjust the consistency by adding more flour or milk, one tablespoon (10 grams) at a time, to reach your desired texture.

Step 3: Let the Dough Rise

Place the kneaded dough into a large greased bowl and cover it with plastic wrap.

Allow it to rise for 60-90 minutes, or until it has doubled in size.

Step 4: Prepare the Topping and Baking Pan

While the dough is rising, make the butter topping.

In a small bowl, combine softened butter, chopped herbs, garlic powder, and ½ teaspoon salt.

Mix until well combined.

Set aside 1 tablespoon of this mixture to brush on the loaf once it’s out of the oven.

Grease a 9×5-inch loaf pan and set it aside.

Step 5: Shape and Assemble the Loaf

After the dough has risen, turn it onto a smooth work surface and divide it into 12 equal-sized pieces using a kitchen scale, if available, aiming for about 55 grams each.

Flatten each piece into a rough 4-inch circle using your palm, then spread 1-2 teaspoons of the butter mixture over each piece.

Fold the piece in half like a taco and place it fold-side down in the prepared loaf pan.

Continue with the remaining dough, reserving the 1 tablespoon of butter mixture for later.

Step 6: Final Rise and Bake

Cover the prepared dough in the pan with plastic wrap or a clean kitchen towel, and let it rise for another 30-45 minutes until puffed.

Preheat the oven to 350℉.

Bake the loaf for 30 minutes, cover with aluminum foil, and bake an additional 5-10 minutes.

The loaf should be golden brown with an internal temperature around 200℉.

Once out of the oven, brush with the remaining butter mixture and sprinkle with flaky sea salt.

Allow the loaf to cool in the pan for 10 minutes before serving.