Sourdough Discard Pull-Apart Garlic Bread You’ll Want to Bake Every Week

If you bake sourdough often, Sourdough Discard Pull-Apart Garlic Bread is one of the most rewarding ways to use that extra discard. Instead of tossing it, you turn it into something warm, buttery, and impossible to stop pulling apart. This bread bakes up soft in the center, golden on top, and loaded with garlic flavor in every bite.

This recipe is perfect for beginner bakers and seasoned sourdough lovers alike. There’s no complicated shaping, no long fermentation, and no stress. You mix, rest, assemble, and bake. The sourdough discard adds a gentle tang that balances the rich butter and garlic without tasting sour. It’s subtle, cozy, and very comforting.

I love serving this bread fresh from the oven when the butter is still bubbling between the layers. It’s great as a side for pasta, soup, or salad, and it disappears fast at gatherings. If you’re hosting guests, this bread always gets compliments (and recipe requests).

This Sourdough Discard Pull-Apart Garlic Bread is also flexible. You can add cheese, herbs, or even make it dairy-free. Once you try it, you’ll start saving discard just for this recipe.

Prep Time: 25 minutes
Rest Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 40 minutes
Difficulty Level: Easy
Servings: 8 to 10

Alt text suggestion for images: baked sourdough discard pull apart garlic bread in pan

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What Makes This Sourdough Discard Pull-Apart Garlic Bread Special?

• Perfect use for sourdough discard
  This recipe uses unfed discard, so there’s no waste and no extra feeding needed.

• Soft, fluffy pull-apart texture
  Each piece tears easily, with tender layers inside and crisp edges on top.

• Bold garlic butter flavor
  The garlic butter gets brushed between layers, not just on top (huge difference).

• No kneading required
  A simple mix and fold saves time and effort (great for busy days).

• Customizable and forgiving
  Add cheese, herbs, or spices without changing the base recipe.

This bread looks impressive but feels relaxed. That’s why readers love it.

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Ingredient Notes

• Sourdough discard
  Adds light tang and moisture. Use unfed discard straight from the fridge.
  Substitute: Active starter works, but flavor will be milder.

• All-purpose flour
  Keeps the bread soft and fluffy.
  Substitute: Bread flour for slightly chewier texture.

• Warm milk
  Helps activate yeast and softens the crumb.
  Substitute: Warm water or unsweetened plant milk.

• Active dry yeast
  Gives lift since discard alone isn’t strong enough.
  Tip: Make sure milk is warm, not hot.

• Butter
  Brings richness and flavor to the dough and garlic filling.
  Substitute: Dairy-free butter works well.

• Garlic
  Fresh minced garlic gives the best flavor.
  Substitute: Garlic powder in a pinch.

• Salt
  Balances richness and enhances flavor.

Special equipment: 9×13 baking dish or round cake pan, pastry brush.

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How To Make Sourdough Discard Pull-Apart Garlic Bread

1. Activate the yeast
   Warm 1 cup milk to about 110°F. Stir in yeast and 1 teaspoon sugar.
   Let sit 5 to 10 minutes until foamy (no foam means the yeast is dead).

2. Mix the dough
   In a large bowl, combine sourdough discard, melted butter, salt, and yeast mixture.
   Add flour gradually until a soft, slightly sticky dough forms.

3. Rest the dough
   Cover and let rest for 45 minutes in a warm spot.
   The dough should puff slightly (it won’t double).

4. Prepare garlic butter
   Melt butter and mix with minced garlic, salt, and chopped parsley.

5. Shape the bread
   Roll dough into a rectangle. Brush generously with garlic butter.
   Cut into strips, stack loosely, and place into greased pan.

6. Final rise
   Cover and rest 20 minutes while oven heats to 375°F.

7. Bake
   Bake for 25 to 30 minutes until golden brown and fragrant.
   Tent with foil if top browns too fast.

8. Finish and serve
   Brush with extra garlic butter while hot. Cool slightly and pull apart.

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Storage Options

• Room temperature
  Store covered for up to 1 day.

• Refrigeration
  Keep in airtight container up to 3 days.

• Freezing
  Freeze baked bread tightly wrapped for up to 2 months.

• Reheating tips
  Warm at 325°F for 10 minutes. Cover to keep soft.

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Variations and Substitutions

• Cheesy garlic bread
  Add shredded mozzarella or parmesan between layers.

• Herb butter version
  Use rosemary, thyme, or Italian seasoning.

• Spicy twist
  Add chili flakes or garlic chili oil.

• Whole wheat option
  Replace half the flour with whole wheat flour.

• Dairy-free
  Use plant milk and vegan butter.

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Frequently Asked Questions

Can I use cold sourdough discard?
Yes, straight from the fridge works fine.

Why is my bread dense?
Too much flour or inactive yeast are common causes.

Can I make it ahead?
Yes, assemble and refrigerate overnight. Bake fresh.

Does this taste sour?
No, the flavor is mild and balanced.

Can I bake it in a loaf pan?
Yes, but bake slightly longer.

Can I use instant yeast?
Yes, skip activation and mix directly.

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Final Thoughts

This Sourdough Discard Pull-Apart Garlic Bread is warm, comforting, and deeply satisfying. It turns leftover discard into something special without extra work. Bake it once, and it will become a regular in your kitchen. If you try it, share it with family and don’t forget to pull apart the first piece while it’s still hot.

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