Save to Pinterest I was standing in the kitchen one evening, staring at a leftover sourdough loaf, when the idea hit me. Instead of slicing it plain, I grabbed some butter, garlic, and every cheese I had in the fridge. What came out of the oven that night turned into the most requested dish at every gathering since. The smell alone had my neighbors knocking on the door.
The first time I made this for a party, I set it on the table still warm and wrapped in foil. Within minutes, the entire loaf was gone, and people were asking if I had another one hiding in the oven. I watched friends pull apart the bread with their hands, laughing and comparing whose piece had the most cheese. That moment told me this recipe was a keeper.
Ingredients
- Sourdough loaf: Choose one with a sturdy crust that holds its shape when you cut it, and make sure it is round so the crosshatch pattern works beautifully.
- Unsalted butter: Softening it fully lets you blend the garlic and herbs evenly, and it spreads into every crevice without tearing the bread.
- Garlic cloves: Fresh minced garlic gives a punchy, aromatic bite that powdered garlic just cannot match.
- Fresh parsley and chives: They add color and a bright herbal note that balances the richness of the cheese and butter.
- Mozzarella cheese: This is your melt champion, creating those stretchy, photogenic pulls everyone loves.
- Cheddar cheese: It brings a sharp, tangy flavor that keeps the dish from tasting one dimensional.
- Parmesan cheese: A little grated Parmesan on top crisps up beautifully and adds a nutty, salty finish.
Instructions
- Prep the oven and tray:
- Set your oven to 180°C and line a baking tray with parchment to catch any butter or cheese that drips. This saves cleanup later.
- Cut the crosshatch:
- Use a serrated knife to slice the loaf diagonally every 2 cm, stopping before you hit the bottom. Rotate it 90 degrees and repeat so you create a grid of pockets that will hold the filling.
- Make the garlic butter:
- Mix softened butter with minced garlic, parsley, chives, salt, and pepper in a bowl until it looks like a fragrant spread. The herbs should be evenly distributed throughout.
- Butter the bread:
- Gently pull apart the cuts and use a brush or spoon to push the garlic butter deep into every crack. Do not be shy, this is where all the flavor hides.
- Stuff with cheese:
- Tuck shredded mozzarella, cheddar, and Parmesan into the cuts, making sure cheese reaches all the way down. The more you pack in, the better the pull apart experience.
- Bake covered:
- Wrap the stuffed loaf loosely in foil and bake for 15 minutes. This steams the bread gently and starts melting the cheese without browning too fast.
- Finish uncovered:
- Remove the foil and bake another 8 to 10 minutes until the cheese bubbles and the top turns golden. Watch it closely so it does not burn.
- Serve hot:
- Pull the bread apart with your hands while it is still warm. The cheese will stretch and the garlic butter will soak into every bite.
Save to Pinterest One winter evening, I brought this bread to a potluck, and I still remember the quiet that fell over the table when people started pulling it apart. It was not just food anymore, it became the thing everyone gathered around, talking and laughing between bites. That is when I realized how a simple loaf could create a moment worth remembering.
Choosing Your Bread
A round sourdough works best because the thick crust holds the cuts in place and the tangy flavor pairs beautifully with garlic and cheese. If you cannot find sourdough, try a crusty Italian boule or even a large ciabatta loaf. Avoid soft sandwich bread, it will collapse under the weight of the butter and cheese before it ever makes it to the table.
Cheese Combinations That Work
Mozzarella is non negotiable if you want that signature stretch, but the other cheeses are flexible. Gruyere adds a nutty sweetness, Monterey Jack melts like a dream, and even crumbled feta can bring a salty surprise. I once used leftover smoked gouda, and it turned the whole dish smoky and rich in a way that had people asking for the recipe immediately.
Storage and Reheating
This bread is always best fresh from the oven, but leftovers can be wrapped in foil and stored in the fridge for up to two days. To reheat, place it back in a 160°C oven wrapped in foil for about 10 minutes, then uncover for a few minutes to crisp the top again. Microwaving will make it soggy, so resist the temptation even if you are in a hurry.
- Add a pinch of red pepper flakes to the garlic butter if you want a gentle kick of heat.
- Brush any leftover garlic butter on top of the bread before the final bake for extra richness.
- Serve it with marinara or a balsamic glaze on the side for dipping if you want to make it feel even more indulgent.
Save to Pinterest Every time I pull this bread from the oven, I am reminded that the best recipes are the ones people reach for with their hands, not their forks. It brings everyone a little closer, one cheesy, garlicky piece at a time.
Recipe FAQs
- → How do I create the pull-apart effect in the bread?
Use a serrated knife to cut the loaf diagonally in slices about 2 cm wide, being careful not to slice all the way through. Rotate and repeat in the opposite direction to form a crosshatch pattern, allowing you to fill the gaps with butter and cheese.
- → Can I use different cheeses in this dish?
Yes, swapping mozzarella, cheddar, or Parmesan for Gruyère or Monterey Jack will provide unique flavor variations while maintaining the gooey texture.
- → What herbs complement the garlic butter best?
Fresh parsley and chives are suggested for a bright, savory herbaceous note, but other mild herbs like thyme or basil can also be used.
- → How do I prevent the bread from drying out while baking?
Wrap the stuffed loaf loosely in aluminum foil during the initial baking to retain moisture, then uncover for the final minutes to achieve a golden crust.
- → What dishes or drinks pair well with this cheesy pull-apart loaf?
This pull-apart loaf pairs beautifully with crisp white wines, light lagers, or fresh salads for a balanced starter or snack experience.
- → Can leftovers be reheated without losing texture?
Yes, reheat wrapped loosely in foil in a low oven to restore warmth and keep the bread soft while melting the cheese again.