Fluffy Garlic Cheese Herb Pull Apart Bread

Here is my go-to garlic cheese herb pull apart bread recipe, loaded with melted butter, fresh herbs, plenty of garlic, and lots of gooey cheese tucked into every layer of soft, pillowy bread.

This pull apart bread is what I make whenever we have pasta night at our house. I always end up making two loaves because everyone loves picking off the cheesy, garlicky pieces, and trust me – you’ll want leftovers to warm up the next day!

What Kind of Cheese Should I Use?

For this pull-apart bread, the recipe calls for a combination of Cheddar Jack and Parmesan, but you’ve got room to play around with your cheese choices. Cheddar Jack is already a tasty blend of Cheddar and Monterey Jack, giving you both the sharp flavor and great melting qualities you want in a cheesy bread. If you can’t find Cheddar Jack, you can use either cheese on its own, or try other good melting cheeses like mozzarella or Gruyere. When it comes to the Parmesan, stick with freshly grated rather than the pre-grated stuff in a shaker – it melts better and has way more flavor. Just make sure whatever cheese you choose is finely shredded so it distributes evenly throughout the bread and melts smoothly.

Options for Substitutions

This pull-apart bread recipe is pretty adaptable – here’s what you can switch up:

• Active dry yeast: You can use instant yeast instead – just skip the proofing step with warm water and sugar, and mix it directly with your dry ingredients. Reduce the amount to 1 3/4 teaspoons if using instant yeast.
• All-purpose flour: Bread flour works great here too and will give you a chewier texture. Just note that whole wheat flour isn’t a good swap as it would make the bread too dense.
• Fresh parsley: Out of fresh parsley? Use 1 tablespoon dried parsley, or try other fresh herbs like basil, oregano, or chives.
• Cheddar Jack cheese: Feel free to use any melting cheese you like – mozzarella, plain cheddar, or Gruyere all work well. Just make sure to shred it yourself as pre-shredded cheese doesn’t melt as nicely.
• Parmesan cheese: Romano or Asiago cheese make good alternatives. If you’re using pre-grated Parmesan, reduce the amount by 1 tablespoon as it’s more concentrated.
• Unsalted butter: Salted butter works too – just skip the extra pinch of salt in the herb mixture. You could also use a butter-olive oil mix for a slightly different flavor.

Watch Out for These Mistakes While Baking

The temperature of your water is crucial when working with yeast – too hot will kill it, too cold won’t activate it, so use a kitchen thermometer to ensure it’s between 110-115°F for the best rise. When kneading the dough, resist the urge to add too much extra flour even if it feels sticky at first – adding too much can lead to dense, heavy bread instead of the light, fluffy texture we’re after. A common mistake is not letting the dough rise in a warm, draft-free spot, which can result in uneven rising and a less-than-ideal texture – try placing it in an oven that’s been briefly heated and turned off, or on top of a running dryer. For the cheesy filling, make sure to finely shred your cheese rather than using pre-shredded varieties, as freshly grated cheese melts more smoothly and creates those perfect cheese pulls when the bread is served warm.

What to Serve With Pull Apart Bread?

This cheesy garlic bread is perfect alongside your favorite Italian dishes – think spaghetti and meatballs, lasagna, or a big bowl of minestrone soup. Since it’s already packed with garlic and herbs, it pairs really well with simple main courses that have a tomato-based sauce to soak up all that goodness. For a casual dinner party, I like serving it with a big green salad and some grilled chicken, or you can make it the star of the show as an appetizer with some warm marinara sauce for dipping. If you’re having friends over to watch the game, this bread goes great with chili or a hearty soup.

Storage Instructions

Keep Fresh: This cheesy pull-apart bread is best enjoyed fresh from the oven, but if you have leftovers, wrap them tightly in foil or place in an airtight container. It’ll stay good at room temperature for up to 2 days, or pop it in the fridge for up to 5 days.

Freeze: Want to save some for later? Let the bread cool completely, then wrap it well in plastic wrap and foil. It’ll keep in the freezer for up to 3 months. You can even freeze individual portions if you’d like!

Reheat: To bring back that fresh-baked taste, wrap the bread in foil and warm it in a 350°F oven for about 10-15 minutes, or until heated through. If frozen, thaw overnight in the fridge first. The foil helps keep the bread from drying out while reheating.

Make Ahead: You can prepare the dough up to 24 hours ahead and let it rise slowly in the fridge. Just bring it to room temperature for about 30 minutes before assembling with the cheese and herbs. This is super handy when you’re planning for a party!

Preparation Time	30-45 minutes
Cooking Time	35-55 minutes
Total Time	65-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2700-3000
• Protein: 50-60 g
• Fat: 180-200 g
• Carbohydrates: 300-320 g

Ingredients

• 2 tablespoons granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (approximately 110 to 115°f)
• 2 1/2 cups all-purpose flour, plus extra if required
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup softened unsalted butter
• 3 tablespoons fresh parsley, chopped
• 2 teaspoons garlic, minced
• Pinch of salt
• 1 cup cheddar jack cheese, finely shredded, split for use
• 1/4 cup parmesan cheese, grated, split for use
• Black pepper, ground to taste

Step 1: Activate the Yeast

In a small bowl, combine sugar and yeast.

Pour warm water over the sugar mixture and let it stand for 5 to 10 minutes until the yeast becomes foamy.

This step ensures the yeast is active and ready to help the dough rise.

Step 2: Prepare the Dough

Meanwhile, in a large bowl or the bowl of a stand mixer with a dough hook attachment, mix flour and salt until combined.

Pour the foamy yeast mixture and oil into the center of the flour mixture.

Stir using a wooden spoon or on low speed with the dough hook just until a dough forms.

Transfer the dough to a well-floured surface and knead by hand for 10 to 15 minutes, adding more flour 1 tablespoon at a time until the dough is smooth, soft, elastic, and only slightly sticky.

Alternatively, knead the dough in the stand mixer with the dough hook for 5 to 7 minutes on medium speed, again adding more flour as needed.

Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour until doubled in size.

Step 3: Prepare Baking Materials and Butter Mixture

Preheat your oven to 400°F.

Spray two 8-inch round cake pans with cooking spray.

In a small bowl, stir together butter, parsley, garlic, and a pinch of salt until well combined.

This butter mixture will be used to spread over the dough.

Step 4: Shape the Dough

Punch down the risen dough and divide it into 2 pieces.

Place the pieces on a lightly floured surface and let them rest for 5 minutes, covered with a clean kitchen towel.

On the floured surface, roll one piece of dough into a roughly 14×8-inch rectangle.

Spread 2 tablespoons of the butter mixture evenly over the dough.

Sprinkle with 1/2 cup Cheddar Jack cheese, 2 tablespoons Parmesan cheese, and a dash of black pepper.

Roll up the dough from the long end into a 14-inch log and pinch the seam to seal.

Step 5: Form the Rolls and Arrange in Pans

With the log seam side-down, carefully slice the dough almost completely through into 1-inch rolls, keeping the rolls connected at the bottoms.

Lift the dough and transfer it carefully to one of the prepared 8-inch pans, arranging the log into a ring with the rolls cut side-up.

Repeat this process with the remaining piece of dough, forming another ring in the second pan.

Step 6: Final Rise and Bake

Spread or dollop the remaining butter mixture over the tops of the rolls in both pans.

Cover the pans and let the dough rest for 15 to 20 minutes.

Bake the bread in the preheated oven for 20 to 25 minutes until the rolls are a deep golden brown and thoroughly baked.

Allow the finished bread to cool slightly before serving.

Enjoy your homemade cheesy garlic bread rolls!