If you’re a fan of cozy, comforting breads that pull apart in glorious cheesy, garlicky strands, then you’re in for a treat with this Garlic Parmesan Pull-Apart Bread Recipe. I absolutely love how the combination of roasted garlic, fragrant herbs, and melty parmesan comes together in this loaf—it’s like a warm hug straight from the oven. Whether you’re sharing it at a family dinner or craving an irresistible snack, this bread always steals the show.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: Roasted garlic mellows out the sharpness and pairs beautifully with Parmesan and herbs.
- Fun Pull-Apart Shape: The loaf looks stunning and makes it easy to grab a cheesy chunk without mess.
- Homemade and Fresh: Learning to make your own bread adds a satisfying touch that store-bought just can’t match.
- Crowd-Pleaser: My family goes crazy every time I serve this—perfect for gatherings or a cozy night in.
Ingredients You’ll Need
Getting the balance right with ingredients is key here. I always use fresh herbs when possible and whole or 2% milk for richness without heaviness. The secret’s in roasting the garlic to soften it—trust me, it transforms the flavor completely.
- Heads of garlic: Roasting garlic until soft and caramelized brings out natural sweetness and depth.
- Olive oil: Adds richness and helps roast the garlic perfectly.
- Salt: Enhances flavor in every layer of the bread.
- All-purpose flour: The bread’s structure depends on this classic choice.
- Sugar: Feeds the yeast to help the dough rise beautifully.
- Active dry yeast: Makes that dough fluffy and soft when proofed correctly.
- Milk (whole or 2%): Softens the crumb and adds a tender texture.
- Unsalted butter: Used both in dough and for coating, butter gives the bread its decadent, rich flavor.
- Water: Helps hydrate the dough and control consistency.
- Dried basil, oregano, rosemary: Classic Italian herbs that bring an irresistible aroma and taste.
- Garlic powder: Enhances the garlic flavor without overpowering.
- Large eggs: Adds richness and helps with bread structure.
- Finely grated Parmesan cheese: The star that melts into pockets of cheesy goodness throughout the loaf.
Variations
I like to switch things up depending on the occasion or what’s in my pantry. This Garlic Parmesan Pull-Apart Bread Recipe is a wonderfully adaptable base—you’ll find it’s easy to tweak without losing that crowd-pleasing vibe.
- Herb swaps: I’ve swapped dried herbs for fresh rosemary and thyme when in season, which elevates the aroma and taste even more.
- Cheese variations: Sometimes I mix in mozzarella with parmesan for extra gooey pull-aparts that are irresistible to kids.
- Spicy kick: Adding a pinch of red pepper flakes adds just enough heat for those who like a little zing.
- Garlic intensity: For really bold garlic lovers, I add a touch of roasted garlic paste inside the layers beyond just the roasted cloves.
How to Make Garlic Parmesan Pull-Apart Bread Recipe
Step 1: Roast the Garlic
Start by slicing the tops off the garlic heads, drizzle with olive oil, and sprinkle a bit of salt. Roast them at 400°F (200°C) for about 30-35 minutes until soft and golden. This step is a game-changer—you don’t want raw, harsh garlic, but that mellow, sweet, roasted flavor bursting through your bread.
Step 2: Prepare the Dough
Once your garlic is cooling, combine flour, sugar, yeast, salt, and dried herbs in a mixing bowl. Warm your milk and water until just warm to the touch (around 105-110°F), then add melted butter and eggs. Slowly mix the wet ingredients into dry and knead until smooth and elastic—about 8-10 minutes if you’re kneading by hand. The dough should feel slightly tacky but not sticky.
Step 3: Let the Dough Rise
Place your dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size—usually about 1 to 1.5 hours. Patience here pays off with soft, airy bread.
Step 4: Shape the Pull-Apart Loaf
Once risen, punch down the dough gently and roll it out into a rectangle. Spread softened roasted garlic over the surface, then sprinkle grated Parmesan cheese evenly. Cut the dough into squares or strips, stack or layer them in a greased 9×5 inch loaf pan, creating that irresistible pull-apart effect.
Step 5: The Final Rise and Bake
Cover the loaf and let it rise again until it puffs nicely, about 30-45 minutes. Brush the top with melted butter mixed with garlic powder and herbs for that golden finish. Bake at 350°F (175°C) for 30-35 minutes, until the top is beautifully golden and cheese is bubbling in those edges.
Pro Tips for Making Garlic Parmesan Pull-Apart Bread Recipe
- Perfect Roasted Garlic: Don’t skip roasting—it softens the garlic and removes bitterness, making every bite mellow and flavorful.
- Warm Ingredients: Make sure your liquids are warm but not hot; too hot can kill yeast, too cold slows rising.
- Layer Carefully: Stack the dough pieces snugly but without squashing them to help the bread pull apart easily after baking.
- Don’t Rush the Rise: Give your dough enough time to double for the best fluffy texture—rushing it can result in dense bread.
How to Serve Garlic Parmesan Pull-Apart Bread Recipe
Garnishes
I often finish the bread with a sprinkle of fresh parsley or basil right before serving—it adds a pop of color and fresh flavor that brightens up the rich parmesan and garlic. Sometimes a drizzle of good quality olive oil just before serving takes it to the next level.
Side Dishes
This pull-apart bread is incredible alongside a bright, fresh salad or a bowl of tomato soup for dipping. I also like serving it with pasta dishes, especially creamy Alfredo or cheesy lasagna—it’s like a flavor party on the plate.
Creative Ways to Present
For holiday dinners or special occasions, I sometimes pull the loaf from the pan partially, place it on a wooden board, and stack little ramekins of marinara, garlic butter, and a sharp cheese dip around it. It’s an interactive, fun way to enjoy the bread and impress guests without fuss.
Make Ahead and Storage
Storing Leftovers
I wrap leftover bread tightly in plastic wrap, then tuck it into a resealable bag in the fridge. This keeps it fresh for up to 3 days. Just remember to bring it to room temperature and refresh in the oven before serving again.
Freezing
I’ve frozen the entire loaf and also individual pull-apart pieces with great results—just wrap tightly in foil and place in a freezer-safe bag. When you want to eat it, thaw overnight in the fridge and warm in the oven; the bread pulls apart like fresh!
Reheating
To reheat, I pop slices on a baking sheet and cover loosely with foil, warming at 325°F for about 10-15 minutes. This way, the bread stays soft and the parmesan melts perfectly without drying out.
FAQs
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Can I use fresh garlic instead of roasted garlic in this Garlic Parmesan Pull-Apart Bread Recipe?
While you can use fresh garlic, roasting it softens the flavor and adds sweetness, which complements the parmesan and herbs. Using raw garlic might result in a sharper, more pungent taste that can overpower the bread. If you prefer fresh garlic, use it sparingly and finely minced, mixed with the butter coating the dough pieces.
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How long does this Garlic Parmesan Pull-Apart Bread keep fresh?
Stored properly in an airtight container or wrapped well, this bread will stay fresh for up to 3 days at room temperature. If refrigerated, it can last up to 5 days, but I recommend reheating gently to bring back softness before eating.
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Can I make this bread vegan or dairy-free?
Absolutely! To make it vegan, substitute butter with a plant-based margarine or coconut oil, use a dairy-free milk like almond or oat milk, and replace eggs with flax or chia egg alternatives. Swap parmesan with a nutritional yeast topping or vegan cheese to keep the cheesy flavor.
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What’s the best way to reheat leftover pull-apart bread?
The best way is to warm it gently in the oven at 325°F for about 10-15 minutes, covered loosely with foil to retain moisture. This revives the bread’s softness and melts the cheese without drying it out.
Final Thoughts
This Garlic Parmesan Pull-Apart Bread Recipe holds a special place in my kitchen because it’s not just about the fantastic flavors, but the joy of sharing something homemade that brings everyone closer. It’s a little bit magical watching the bread pull apart, revealing layers of gooey cheese and fragrant garlic. I hope you give it a try, savor each bite, and maybe pass it around the table for some happy smiles. Trust me, once you make this, it’ll quickly become your go-to showstopper for gatherings or a cozy night in.
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 deliciously soft, flavorful loaf perfect for sharing. Infused with roasted garlic, fragrant herbs, and rich parmesan cheese, it’s an irresistible treat ideal for appetizers or alongside meals. The pull-apart style makes it fun and easy to serve, featuring a golden crust brushed with buttery garlic and herbs.
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
- 1/2 teaspoon salt
- 2 large eggs
Herb Butter
- 6 tablespoons unsalted butter
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 teaspoon garlic powder
Topping
- 1/2 cup finely grated parmesan cheese
Instructions
- Roast the Garlic: Preheat oven to 400°F (200°C). Cut the tops off the garlic heads, drizzle with olive oil and sprinkle with 1/4 teaspoon salt. Wrap tightly in foil and roast for about 30-35 minutes until soft and caramelized. Allow to cool, then squeeze out the roasted garlic cloves.
- Prepare Dough Liquids: In a small saucepan, warm the milk, water, and 1/4 cup butter until butter is melted and mixture is warm but not hot (about 110°F or 43°C).
- Activate Yeast: In a large bowl, combine warm liquid mixture with sugar and yeast. Let sit for 5-10 minutes until foamy and bubbly, indicating the yeast is active.
- Make the Dough: Add salt, eggs, and flour to the yeast mixture. Mix until ingredients come together into a soft dough.
- Knead the Dough: Turn dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- Prepare Herb Butter: Melt 6 tablespoons unsalted butter and mix in dried basil, oregano, rosemary, and garlic powder. Set aside.
- Shape the Bread: Punch down the dough and roll out into a rectangle about 12×18 inches. Spread the roasted garlic evenly over the dough, then brush generously with the herb butter. Sprinkle the parmesan cheese evenly on top.
- Cut and Layer: Cut the dough into 12 equal squares. Stack the squares into three stacks of 4 pieces each.
- Arrange in Pan: Place stacks into a greased 9×5 inch loaf pan, layering the pieces to create a pull-apart effect.
- Second Rise: Cover the pan loosely and let the dough rise again for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake the bread for 30-35 minutes until golden brown and cooked through. If the top browns too quickly, cover loosely with foil.
- Cool and Serve: Remove bread from oven and let cool in the pan for 10 minutes before transferring to a wire rack. Serve warm, pulling apart pieces as desired.
Notes
- Use whole or 2% milk for best flavor and texture in the dough.
- Make sure yeast is fresh and properly activated for good rise.
- Herbs can be adjusted according to preference; fresh herbs may be substituted but reduce quantity slightly.
- For a stronger garlic flavor, add a little extra roasted garlic.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of loaf)
- Calories: 220
- Sugar: 2.5g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
