If you’ve been hunting for a cozy, crowd-pleasing snack or side, you’re going to flip for my Cheese and Garlic Crack Bread (Pull Apart Bread) Recipe. I absolutely love how this bread turns out—golden, buttery, loaded with gooey cheese and aromatic garlic, and easy to tear apart in those irresistible cheesy bites. When I first tried making this, I was hooked instantly, and I’m excited to share all my tips so you nail it on your first go. Trust me, your family and friends will go crazy for this pull-apart goodness!
Why You’ll Love This Recipe
- Irresistible Flavor: The blend of melted cheese and garlic butter is a match made in heaven that excites your taste buds with every pull.
- Perfectly Pull-Apart Texture: You get soft, gooey bites inside with a slightly crispy crust outside—trust me, it’s addictive.
- Easy to Make: No fancy tools or ingredients—just simple prep and a bit of love make this bread feel special.
- Versatile for Any Occasion: Whether it’s movie night, a party, or a comforting side for dinner, it always shines.
Ingredients You’ll Need
The magic of this Cheese and Garlic Crack Bread (Pull Apart Bread) Recipe really comes from the balance of crusty bread, rich garlic butter, and melty cheese. I always recommend using a sourdough or Vienna loaf for the best texture and flavor—both hold up beautifully when stuffed and baked.
- Crusty loaf: Sourdough or Vienna bread works best because their firm structure holds together when you pull it apart.
- Mozzarella cheese: I use shredded mozzarella for its meltability and stretch, but feel free to mix in cheddar or Monterey Jack for extra punch.
- Unsalted butter: Using unsalted lets you control the saltiness perfectly—plus, soften it for easy melting into garlic butter.
- Garlic cloves: Fresh is king here; minced finely so the garlic flavor distributes evenly.
- Salt: Just enough to enhance all the other flavors without overwhelming.
- Fresh parsley: I love the freshness it adds—brightens up the rich butter and cheese.
Variations
I love tweaking this Cheese and Garlic Crack Bread (Pull Apart Bread) Recipe depending on what I have on hand or who I’m serving it to. You can totally make it your own, and trust me—it’s a fun way to keep this classic exciting.
- Cheese Combo: Mixing mozzarella with sharp cheddar or pepper jack adds some bite and color; my family actually requests a blend to jazz up the flavor.
- Herbs: Swap parsley for fresh rosemary or thyme for a woodsy twist that’s fantastic when paired with hearty soups.
- Spicy Kick: Add a pinch of red pepper flakes into the garlic butter for a subtle heat that surprises your taste buds.
- Dairy-Free Version: Use a plant-based butter alternative and vegan cheese for a cruelty-free pull-apart bread everyone can enjoy.
How to Make Cheese and Garlic Crack Bread (Pull Apart Bread) Recipe
Step 1: Prep Your Garlic Butter
Start by softening your butter and then stirring in the minced garlic, salt, and chopped parsley. I usually melt this mix slightly in the microwave so it’s easy to drizzle later, but some days, I like to keep the butter just soft and creamy—that way it spreads inside the bread cracks more easily without being too runny. Fresh garlic is the secret here: it gives that wonderful punch that makes this crack bread unforgettable.
Step 2: Cut the Bread with Care
Now comes the fun part! Take your crusty loaf and use a sharp knife to make diagonal cuts about 1 inch apart to form diamond shapes, slicing about two-thirds through without cutting all the way. This step took me a few tries to master patience-wise, but once you get a rhythm, it’s actually kind of therapeutic. Just remember, don’t cut through the bottom crust—you want those lovely quarters to stay connected for that perfect pull-apart effect.
Step 3: Stuff with Butter and Cheese
Gently pry open the cracks and drizzle a teaspoon or so of your garlic butter in each gap, then tuck in a pinch of shredded mozzarella. This might sound a bit fiddly, but I promise, it’s worth every second because the flavors infuse so beautifully. Don’t stress about being neat—it’s nice to have some butter drip over the crust for extra indulgence!
Step 4: Bake and Crust It Up
Brush the top of the bread with any remaining garlic butter, then wrap it in foil and pop it into a preheated oven at 350°F (180°C) for about 20 minutes until the cheese is melted. After that, unwrap the foil and bake for another 5–10 minutes to get the crust beautifully crispy. The smell wafting from your oven at this stage always makes my kitchen feel like a cozy bakery!
Pro Tips for Making Cheese and Garlic Crack Bread (Pull Apart Bread) Recipe
- Choose the Right Bread: I’ve learned the denser your bread, the better it holds up—sourdough is my go-to classic every time.
- Butter Consistency Matters: Softened butter works easier for slipping into cracks; melting the butter fully can make things messy, so I usually warm lightly.
- Don’t Skip the Unwrap Finish: Removing the foil at the end crisps up the crust perfectly—it’s a step that transforms this from good to wow.
- Wrap Tight for Storage: If you store leftovers wrapped tightly in foil or an airtight container, it keeps that cheesy goodness intact for days.
How to Serve Cheese and Garlic Crack Bread (Pull Apart Bread) Recipe
Garnishes
I usually sprinkle a little extra fresh parsley or even a dusting of grated Parmesan before serving to add a bright, savory lift on top. Sometimes, a pinch of chili flakes for a pop of spice also works wonders—especially if you like things a bit more adventurous.
Side Dishes
This pull-apart bread pairs beautifully with soups like creamy tomato or roasted red pepper. I also serve it alongside hearty pasta dishes or as part of a party spread with hummus and antipasti. For easy dinner nights, it’s perfect next to a fresh green salad with vinaigrette to balance the richness.
Creative Ways to Present
For special occasions, I love popping the bread into a rustic basket lined with a checkered cloth for a warm, inviting look. Another fun trick is to serve it with little bowls of marinara or pesto for dipping. It turns simple pull apart bread into a party centerpiece that guests just can’t stop reaching for.
Make Ahead and Storage
Storing Leftovers
I like to wrap leftover bread tightly in foil and store it in the fridge for up to 3 days. The key is making sure it’s well covered so the bread doesn’t dry out. When you reheat, the crust stays wonderfully crisp, and the cheese is still melty—perfect for quick snacks later on.
Freezing
Freezing works great if you want to prep this ahead of a big gathering. I prepare the bread with softened garlic butter and cheese stuffed inside, then wrap tightly and freeze. When ready to bake, thaw it in the fridge overnight and bake as usual. It’s almost like fresh-baked every time!
Reheating
I usually reheat leftover bread wrapped in foil at 325°F (160°C) for about 10 minutes—this warms the bread through without drying it out. If you’re short on time, a quick 2-minute zap in the microwave does the trick, especially with crusty sourdough—don’t worry, it keeps its lovely crispness.
FAQs
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Can I use any type of bread for Cheese and Garlic Crack Bread?
While you technically can try with many breads, I highly recommend a crusty loaf like sourdough or Vienna. Their firm structure holds the garlic butter and cheese really well and ensures the loaf stays intact as you pull it apart. Softer breads can get soggy or fall apart during baking.
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How do I make the pull-apart bread extra crispy?
After baking the bread wrapped in foil to melt the cheese, unwrap it for the last 5–10 minutes to crisp up the crust. This step is key to getting that perfect crunchy exterior while keeping the inside melty and soft.
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Can I prepare Cheese and Garlic Crack Bread ahead of time?
Absolutely! Stuff the bread with softened garlic butter and cheese, wrap it tightly, and refrigerate or freeze. When you want to serve, simply bake it fresh. You can also fully bake it, refrigerate, and reheat quickly in the microwave for a last-minute snack.
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Is there a quicker way to prepare this recipe?
Yes! Instead of making diagonal cuts both ways, you can slice the bread diagonally in one direction and spread creamed butter generously into the cuts before making the second set of diagonal cuts. It’s a speedy shortcut that still yields tasty results.
Final Thoughts
This Cheese and Garlic Crack Bread (Pull Apart Bread) Recipe holds a special place in my kitchen arsenal. It’s my go-to when I want something that feels comforting but a little indulgent, something easy yet impressive. Every time I serve it, the room fills with that irresistible garlic-cheese aroma, and I end up fighting off friends’ hands reaching for just one more piece. If you’re looking for a recipe that’s equal parts simple and show-stopping, try this—you’ll love how it brings people together and makes any meal just a bit more special.
Print
Cheese and Garlic Crack Bread (Pull Apart Bread) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8–10 servings
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
Description
Cheese and Garlic Crack Bread is a delicious pull-apart bread featuring a crusty loaf generously stuffed with garlic butter and melted mozzarella cheese. Perfect as an appetizer or side dish, this recipe uses a simple yet flavorful garlic butter mixture infused with fresh parsley, baked until the bread is crispy and the cheese is gooey and melted inside. Ideal for sharing, this dish combines crusty sourdough bread with rich, buttery garlic flavor and stretchy cheese for an irresistible treat.
Ingredients
Bread and Cheese
- 1 crusty loaf, preferably sourdough or Vienna
- 1 cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
- 100 g / 1 stick (8 tbsp) unsalted butter, softened
- 2 large garlic cloves, minced
- 3/4 tsp salt
- 1 tbsp fresh parsley, finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) to prepare for baking your crack bread.
- Prepare Garlic Butter: In a heatproof bowl, combine the softened butter with minced garlic and salt. Melt the mixture in the microwave and then stir in the finely chopped fresh parsley to infuse the butter with vibrant flavor.
- Cut the Bread: Using a sharp knife, cut the bread diagonally into 2 cm (1 inch) diamond shapes, making sure not to cut all the way through. This creates cracks or pockets for the garlic butter and cheese to fill.
- Stuff the Bread: Pry open each crack using your fingers or a knife. Drizzle about a teaspoon of the garlic butter inside each crack and stuff a pinch of shredded mozzarella cheese into each opening. It’s okay if it’s a bit messy; some butter can even be drizzled over the crust for extra flavor.
- Brush the Surface: Brush the remaining garlic butter over the surface of the bread, ensuring an even coating that will bake up beautifully.
- Bake Covered: Wrap the prepared bread in foil and bake in the preheated oven for 20 minutes. This allows the cheese to melt thoroughly inside the bread.
- Bake Uncovered for Crispiness: Remove the foil and continue baking for another 5 to 10 minutes to make the crust nice and crusty.
- Serve Immediately: Once baked to perfection, serve the cheese and garlic crack bread immediately for the best experience of warm, gooey cheese and crispy bread.
Notes
- Make Ahead – For best results when making ahead, use softened butter mixed with garlic, salt, and parsley. Spread it into the cracks and stuff with cheese before wrapping and refrigerating or freezing. Thaw before baking as directed.
- Quick Reheat – After baking, wrap in foil and refrigerate up to 3 days. To serve, microwave on high for 1.5–2 minutes to melt cheese without losing crustiness.
- Bread Type – Use dense, crusty bread like sourdough or Vienna loaf. Avoid using uncooked bread dough.
- Speedy Tip – Instead of melting the butter, cream it and cut the bread in one diagonal direction only, spreading butter generously as you cut. Then make the second cut to form diamonds. This saves time but results in less even butter coverage.
- Nutrition calculations are based on 10 servings.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 220
- Sugar: 0.5 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg
