Name: Sourdough Discard Garlic Pull-Apart Bread
Prep time: 20 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup sourdough discard (100% hydration); 3/4 cup warm milk (110°F); 2 teaspoons granulated sugar; 2 1/4 teaspoons active dry yeast (1 packet); 2 1/2 to 3 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons olive oil; 1/2 cup unsalted butter, melted; 4 cloves garlic, minced; 2 tablespoons chopped fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Optional: 1/4 cup grated Parmesan cheese

Fluffy, golden, and infused with rich garlic and herb flavor, this Sourdough Discard Garlic Pull-Apart Bread is a delicious way to use up leftover sourdough starter. It’s soft on the inside with a buttery, crispy crust, making it perfect as a side dish, appetizer, or snack. Whether I’m serving it alongside pasta, soup, or just enjoying it warm from the oven, this bread never lasts long on the table.

Why You’ll Love This Recipe

I love how this recipe transforms sourdough discard into something warm, pillowy, and incredibly flavorful. The garlic butter seeps into every fold, while the fresh parsley adds a pop of brightness. It’s ideal for sharing and always gets a “wow” from guests, even though it’s surprisingly easy to make. Using sourdough discard not only adds a subtle tang but also reduces waste in a satisfying, delicious way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

1 cup sourdough discard (100% hydration)

3/4 cup warm milk (110°F)

2 teaspoons granulated sugar

2 1/4 teaspoons active dry yeast (1 packet)

1 teaspoon salt

2 1/2 to 3 cups all-purpose flour

2 tablespoons olive oil

For the Garlic Butter:

1/2 cup unsalted butter, melted

4 cloves garlic, minced

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: 1/4 cup grated Parmesan cheese

Directions

In a large mixing bowl, I combine the warm milk, sugar, and yeast. After letting it sit for 5–10 minutes, it becomes foamy and ready to use.

I add the sourdough discard, salt, and olive oil, mixing to blend.

I gradually stir in the flour, about 1/2 cup at a time, until a soft dough forms. Then I knead the dough for 8–10 minutes until it’s smooth and elastic.

After placing the dough in a greased bowl, I cover it and let it rise for about an hour, or until doubled in size.

While the dough rises, I make the garlic butter by combining melted butter, minced garlic, chopped parsley, salt, and pepper in a bowl.

Once risen, I punch down the dough and divide it into 24–30 small balls.

Each dough ball gets dipped into the garlic butter before I layer them into a greased bundt or loaf pan. If I’m using Parmesan, I sprinkle it between the layers.

I cover the pan and let the dough rise again for 30–45 minutes.

While it rises, I preheat the oven to 350°F (175°C). Then I bake the bread for 30–35 minutes, until golden brown and cooked through.

After letting it cool in the pan for 10 minutes, I invert it onto a plate and serve it warm.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 2 hours (including rise time)

Servings: 10 servings

Calories: 190 kcal per serving

Variations

I sometimes add shredded mozzarella or cheddar between the layers for extra cheesiness.

A sprinkle of red pepper flakes in the garlic butter gives it a mild kick.

For a Mediterranean twist, I mix in chopped sun-dried tomatoes and a touch of oregano.

If I want a sweeter version, I skip the garlic and butter and instead brush the dough with cinnamon sugar and drizzle with glaze after baking.

Storage/Reheating

I store any leftover pull-apart bread in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. To reheat, I wrap it in foil and warm it in a 325°F (160°C) oven for about 10–15 minutes. For a quicker option, I microwave individual pieces for 15–20 seconds.

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FAQs

How do I know when the dough is kneaded enough?

I look for a smooth, elastic texture. When I press the dough with a finger, it should spring back slightly without sticking too much.

Can I make this without sourdough discard?

Yes, I can substitute it with 1/2 cup of flour and 1/2 cup of water, though it won’t have the same tangy flavor.

What if I don’t have a bundt pan?

A loaf pan or even a round cake pan works just fine. I just make sure to grease it well.

Can I prepare this in advance?

Yes, I can assemble the bread and refrigerate it overnight before the second rise. I let it come to room temperature and finish rising before baking.

Is it okay to freeze the bread?

Absolutely. I freeze the baked bread tightly wrapped in foil for up to 2 months. To serve, I reheat it in the oven directly from frozen at 325°F (160°C) until warmed through.

Conclusion

This Sourdough Discard Garlic Pull-Apart Bread is everything I want in a homemade comfort food—fluffy, flavorful, and perfect for sharing. It’s a brilliant way to use sourdough discard and turns out beautifully every time. Whether I make it for a party or a quiet dinner, it’s always a hit.

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