Quick Garlic Herb Pull Apart Bread

Here is my go-to garlic herb pull apart bread recipe, with a soft, pillowy texture, lots of fresh herbs, and plenty of melted butter and garlic that seeps into every crack and crevice.

This pull apart bread has become a weekend favorite at our house. I often make an extra loaf because it disappears so quickly – especially when the kids smell it baking in the oven. There’s something magical about warm bread straight from the oven, isn’t it?

What Kind of Yeast Should I Use?

Active dry yeast and instant yeast are the two main types you’ll find at the grocery store, and either one will work in this recipe. Active dry yeast needs to be dissolved in warm water first (as called for in this recipe), while instant yeast can be mixed directly into your dry ingredients. If you decide to use instant yeast instead of active dry, you can skip the dissolving step and reduce the total amount by about 25% (so use about 1 3/4 teaspoons instead of 2 1/4). Just make sure your yeast isn’t expired – you can test it by mixing a little with warm water and a pinch of sugar, and if it gets foamy after 5-10 minutes, you’re good to go.

Options for Substitutions

This pull-apart bread recipe is pretty adaptable, though some ingredients are key to getting that perfect result. 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 1¾ teaspoons if using instant yeast.
• All-purpose flour: Bread flour works great here too and will give you a chewier texture. You can also use half whole wheat flour, but know that your bread will be denser.
• 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 experiment with other melting cheeses like mozzarella, Gruyere, or Monterey Jack. Just make sure to use a cheese that melts well.
• Parmesan: Romano or Asiago make great substitutes for Parmesan – they’ll give you that same salty, sharp kick.
• Fresh garlic: If you don’t have fresh garlic, use 1 teaspoon of garlic powder – but fresh really does work best here for the most 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 thermometer to ensure it’s between 110-115°F for perfect activation. Getting your dough texture right matters too – avoid adding too much flour at once, instead add it gradually until the dough is just slightly tacky but not sticking to your hands. A common mistake is not giving the dough enough time to rise – rushing this step will result in dense, heavy bread instead of light and fluffy pulls, so be patient and wait until it’s doubled in size (usually about 1 hour). For the best cheese pull effect, make sure to layer the cheese between each piece of dough rather than just sprinkling it on top, and don’t skip the final 5-minute rest after baking which allows the cheese to set slightly while keeping the bread warm and gooey.

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 makes an excellent sidekick to simpler main courses like grilled chicken or a basic pasta with marinara sauce. For a casual dinner party, I love serving this bread with a big green salad and some marinara sauce on the side for dipping. You could also make this the star of your next game day spread by pairing it with spinach artichoke dip or a warm bowl of chili.

Storage Instructions

Keep Fresh: This 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. For longer storage, pop it in the fridge where it’ll keep for up to 5 days.

Freeze: Good news – this bread freezes really well! Once it’s completely cool, wrap it tightly in plastic wrap, then foil, and place in a freezer bag. It’ll keep its flavor for up to 3 months in the freezer. Just remember to label it with the date!

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. If it’s frozen, thaw it overnight in the fridge first. The foil helps keep the cheese from getting too crispy while warming up the middle perfectly.

Preparation Time	10-15 minutes
Cooking Time	45-55 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2000-2200
• Protein: 25-30 g
• Fat: 150-160 g
• Carbohydrates: 200-220 g

Ingredients

For the dough:

• 1 tbsp olive oil
• 1 cup warm water (about 100-110°F)
• 2 tbsp white sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast
• 2 1/2 cups all-purpose flour (I use King Arthur all-purpose flour)

For the garlic herb mixture:

• 1/2 cup unsalted butter (softened at room temperature)
• 3 tbsp fresh parsley (finely chopped for best texture)
• 2 tsp minced garlic (freshly minced preferred for more flavor)
• 1 pinch salt

For the cheese:

• 1/4 cup grated parmesan cheese (divided for layering)
• ground black pepper
• 1 cup shredded cheddar jack cheese

Step 1: Activate the Yeast

In a small bowl, combine the sugar and yeast.

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

This is an indication that the yeast is activated and ready for use.

Step 2: Prepare the Dough

While waiting for the yeast to activate, mix the flour and salt in a large bowl or a stand mixer bowl with a dough hook attachment.

Once the yeast is foamy, pour it along with the oil into the center of the flour mixture.

Stir with 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 on medium speed for 5 to 7 minutes, adding flour as needed.

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

Step 3: Prepare the Butter Mixture

Preheat your oven to 400°F.

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

In a small bowl, combine the butter, parsley, garlic, and a pinch of salt until well mixed.

This will be used to flavor the rolls.

Step 4: Shape the Dough

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

Allow the pieces to rest for about 5 minutes on a lightly floured surface, covered with a clean kitchen towel.

Roll one piece of dough into a roughly 14×8-inch rectangle on the floured surface.

Spread 2 tablespoons of the butter mixture evenly over the dough, then sprinkle with 1/2 cup of Cheddar Jack cheese, 2 tablespoons of Parmesan cheese, and a dash of black pepper.

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

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

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

Repeat the process with the remaining dough so you have 2 rings, one in each pan.

Step 5: Let the Dough Rest and Bake

Spread or dollop the remaining butter mixture over the tops of the rolls in each pan.

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

Once rested, bake the bread in your preheated oven for 20 to 25 minutes, or until the rolls are a deep golden brown.

This will ensure the rolls are fully cooked and developed their flavors.