If you love cozy, buttery breads with a punch of flavor, you absolutely have to try this Garlic Parmesan Pull-Apart Bread Recipe. It’s like a warm hug on a plate—soft, cheesy, and garlicky goodness all in one loaf. Whether you’re making it for a family dinner or a casual get-together, I promise this bread will disappear fast, and you’ll want to keep the recipe handy for every occasion.
Why You’ll Love This Recipe
- Rich, Homemade Flavor: Roasting the garlic brings out a mellow sweetness that perfectly balances the savory parmesan.
- Fun to Eat: Pull-apart style makes it easy to share and adds a playful, interactive element to the table.
- Perfect for Any Occasion: Whether it’s a potluck or a cozy night in, this bread steals the show every time.
- Made from Scratch: You get that fresh-baked aroma and unbeatable texture that store-bought just can’t match.
Ingredients You’ll Need
This Garlic Parmesan Pull-Apart Bread Recipe calls for pantry staples, plus a few herbs that really transform this loaf into something special. Each ingredient plays a role—from tenderizing the dough to layering that irresistible garlic-parmesan flavor.
- Garlic heads: Roasting these first brings out a sweet, mellow flavor that’s the heart of this bread.
- Olive oil: Adds a subtle richness and helps soften the roasted garlic.
- All-purpose flour: The foundation for a tender but sturdy bread crumb.
- Active dry yeast: Essential for that perfect rise and fluffy texture.
- Milk (whole or 2%): Makes the dough soft and tender; whole milk always gives a richer crumb.
- Unsalted butter: Used twice—once in the dough and again for brushing—adds luscious, buttery flavor.
- Water: Activates the yeast and combines the dough.
- Dried basil, oregano, rosemary: These herbs give a mouthwatering Italian flair.
- Garlic powder and salt: Layer extra garlic punch and seasoning evenly throughout.
- Large eggs: Help bind ingredients and enrich the dough’s texture.
- Parmesan cheese: Finely grated for even melting and that signature savory kick.
Variations
One of the things I love most about this Garlic Parmesan Pull-Apart Bread Recipe is how versatile it is. You can tweak it to fit your tastes or dietary needs without losing the soul of the dish. Don’t be afraid to experiment—I sure didn’t!
- Herb Mix: I sometimes swap rosemary for thyme or add fresh parsley on top for a brighter flavor that livens up the bread.
- Cheese Options: You can try sharp cheddar or asiago for a twist, but parmesan keeps that classic Italian vibe I love.
- Garlic Intensity: If you prefer a milder garlic taste, reduce the roasted garlic cloves—or add more if you’re a garlic fanatic like me!
- Gluten-Free Version: Using a gluten-free flour blend works well if you knead a GF option, though texture will be slightly different—still delicious!
How to Make Garlic Parmesan Pull-Apart Bread Recipe
Step 1: Roast Your Garlic to Perfection
Start by preheating your oven to 400°F (200°C). Slice the tops off the heads of garlic to expose the cloves, drizzle with olive oil, sprinkle a little salt, then wrap them tightly in foil. Roast for about 30-35 minutes, until the cloves are soft and golden. This is where the magic happens—roasting transforms raw garlic’s bite into sweet, mellow flavor. Let them cool, then squeeze the soft garlic out into a small bowl.
Step 2: Activate the Yeast and Prepare the Dough
Warm your milk and water until they’re lukewarm (just about 100°F/38°C), then stir in the sugar and yeast. Let it sit for 5-10 minutes until foamy—that tells you the yeast is happy and ready to do its job. In a large mixing bowl, combine the flour, salt, herbs, garlic powder, eggs, melted butter, and your roasted garlic. Pour in the yeast mixture and stir until everything starts to come together.
Step 3: Knead Until Smooth and Let It Rise
Transfer your dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and springs back when poked. Don’t rush this part—it builds that perfect bread texture. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 to 1.5 hours, until doubled in size. I like to stick mine inside the oven with the light on—a nice cozy spot for rising.
Step 4: Shape and Fill the Dough Pieces
Punch down the risen dough and roll it out into a large rectangle on a lightly floured surface. Brush generously with melted butter, then sprinkle your parmesan cheese evenly over the top. Cut the dough into small squares or strips—these will be the pull-apart pieces. Stack or layer them into your loaf pan, arranging snugly so they’ll stick together but be easy to pull apart.
Step 5: Final Rise and Bake
Cover the pan and let the dough rise for another 30-45 minutes until puffy. Then bake in a preheated 350°F (175°C) oven for 25-30 minutes until golden brown and deliciously fragrant. You’ll know it’s done when the top is beautifully golden and the bread sounds hollow when tapped. Let it cool slightly before you dive in (if you can wait!).
Pro Tips for Making Garlic Parmesan Pull-Apart Bread Recipe
- Roast Garlic First: Roasting your garlic ahead enhances sweetness and cuts raw pungency, giving your bread a rich, mellow flavor that’s unbeatable.
- Don’t Skip the Second Rise: That extra 30-45 minutes makes the bread fluffy and light—my biggest learning from early attempts!
- Use Room Temperature Ingredients: It helps yeast activate evenly and prevents dough from being too dense.
- Layer Carefully: Arrange dough pieces snugly but not too tight; it encourages even baking and pull-apart texture without sticking.
How to Serve Garlic Parmesan Pull-Apart Bread Recipe
Garnishes
I love sprinkling fresh chopped parsley or basil over the top just before serving—it adds a lovely pop of color and a fresh herbal note that balances the richness. A light drizzle of extra virgin olive oil or a dusting of flaky sea salt also brings it up a notch in flavor and presentation.
Side Dishes
This bread pairs brilliantly with a big green salad or a hearty tomato soup—trust me, I make that combo when I want a simple, killer dinner. It’s also fantastic alongside pasta dishes, grilled chicken, or just as a snack served with marinara sauce for dipping.
Creative Ways to Present
For holidays or parties, I’ve shaped this pull-apart bread into wreath forms or mini loaves to look festive. You can even serve it in a cast-iron skillet straight from the oven, adding an irresistible rustic touch that everyone will admire (and taste!).
Make Ahead and Storage
Storing Leftovers
I keep leftovers tightly wrapped in foil or an airtight container at room temperature for up to 2 days. This bread stays surprisingly soft even the next day, but I always recommend enjoying it fresh if you can!
Freezing
If you want to save some for later, this pull-apart bread freezes beautifully. I wrap it tightly in plastic wrap and then foil before popping it in the freezer. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for about 8-10 minutes to bring back that fresh-baked crispness on the outside while keeping the inside soft. Avoid microwaving if you can—it tends to make the bread chewy.
FAQs
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Can I use garlic powder instead of roasted garlic in this recipe?
You can add garlic powder, and this recipe does include some for layering flavor, but roasted garlic adds a depth and sweetness you won’t get from powder alone. If you’re short on time, a combination of both works well to mimic that rich roasted garlic taste.
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What’s the best way to get the bread to pull apart easily?
Cutting the dough into evenly sized pieces and stacking them carefully in the pan so they touch but don’t smush together helps keep the pull-apart texture. Also, don’t skip the second rise—it lets the pieces puff up just right before baking.
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Can I make this bread vegan?
Absolutely! Swap butter for a plant-based alternative, use plant-based milk, and replace eggs with flax eggs or applesauce. The texture won’t be quite the same but you’ll still get delicious pull-apart bread with that awesome garlic and parmesan flavor (use vegan parmesan).
Final Thoughts
I absolutely love how this Garlic Parmesan Pull-Apart Bread Recipe fills my kitchen with warm, mouthwatering aromas and brings everyone to the table with anticipation. From the first buttery pull to the last cheesy bite, it’s a simple yet unforgettable treat that feels special and homey at the same time. Give it a try—you’ll find it’s one of those recipes you’ll want to come back to again and again, whether for family dinner night or feeding a crowd. Trust me, your taste buds will thank you!
Print
Garlic Parmesan Pull-Apart Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours
- Yield: 1 loaf (9×5 inch)
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Description
This Roasted Garlic Parmesan Herb Pull-Apart Bread is a soft, flavorful pull-apart loaf infused with roasted garlic and a blend of Italian herbs, baked to golden perfection and topped with melted butter and parmesan for an irresistible savory treat.
Ingredients
Roasted Garlic
- 2 heads of garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Dough
- 2 3/4 cups all-purpose flour
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1/3 cup milk (whole or 2%)
- 1/4 cup unsalted butter
- 1/4 cup water
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 large eggs
Topping
- 6 tablespoons unsalted butter
- 1/2 cup finely grated parmesan cheese
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off both garlic heads to expose the cloves inside. Drizzle with olive oil and sprinkle with 1/4 teaspoon of salt. Wrap in foil and roast for about 30-40 minutes until soft and fragrant. Let cool, then squeeze the roasted garlic out of the skins and set aside.
- Prepare the Dough Ingredients: In a large bowl, combine the flour, sugar, active dry yeast, dried basil, dried oregano, dried rosemary, garlic powder, and 1/2 teaspoon salt. Warm the milk, butter, and water until the butter melts and the mixture is lukewarm, then stir into the dry ingredients.
- Mix and Knead the Dough: Add the 2 large eggs and roasted garlic to the flour mixture. Stir until a dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook if preferred.
- First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Shape the Bread: Punch down the dough and roll it out into a rectangle about 12×18 inches. Cut into squares about 3 inches each. Layer the squares in a greased 9×5 inch loaf pan, sprinkling some parmesan cheese between layers.
- Second Rise: Cover the loaf with a towel and let it rise for another 30-45 minutes until puffed up.
- Bake the Bread: Preheat the oven to 350°F (175°C). Melt the 6 tablespoons of unsalted butter and brush over the top of the loaf. Bake the bread for 30-35 minutes or until golden brown and cooked through.
- Add Parmesan Topping: Immediately after baking, brush the loaf with any remaining melted butter and sprinkle the 1/2 cup finely grated parmesan cheese on top for a rich, flavorful crust.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then remove and serve warm. Pull apart the sections and enjoy the garlicky, cheesy goodness!
Notes
- Use room temperature eggs for best dough consistency.
- Ensure the milk and water mixture is lukewarm to properly activate the yeast.
- You can substitute fresh herbs for dried if available; adjust quantities accordingly.
- This bread is best served fresh but can be reheated wrapped in foil to restore softness.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
