Garlic Butter Mozzarella Pull-Apart Bread

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Ingredients

For the Dough:

  • Self-Rising Flour: 3 cups (Or 3 cups All-Purpose + 4.5 tsp Baking Powder + ¾ tsp Salt)

  • Greek Yogurt: 1 ½ cups (Plain, full-fat works best for moisture)

  • Garlic Powder: 1 tsp

  • Salt: ½ tsp (if using unsalted butter later)

For the Filling & Topping:

  • Mozzarella Cheese: 1 ½ cups, shredded

  • Butter: ½ cup (1 stick), melted

  • Fresh Garlic: 3-4 cloves, minced

  • Fresh Parsley: 2 tbsp, finely chopped

  • Parmesan Cheese: ¼ cup, grated (optional)

Step-by-Step Instructions

  1. Preheat & Prep: Heat your oven to 375°F (190°C). Grease a 9-inch round cake pan or a cast-iron skillet with butter or non-stick spray.

  2. Make the Dough: In a large bowl, mix the flour, garlic powder, and yogurt. Stir until a shaggy dough forms. Turn it onto a floured surface and knead gently for 1–2 minutes until smooth. Do not over-knead, or the bread will be tough!

  3. Shape: Divide the dough into roughly 15–20 small equal-sized balls (about the size of a golf ball).

  4. Stuff (The Fun Part): Flatten each ball slightly, place a pinch of mozzarella in the center, and pinch the dough back around it to seal.

  5. The Garlic Bath: In a small bowl, whisk the melted butter, minced garlic, and parsley.

  6. Assemble: Arrange the balls in the prepared pan. Brush half of the garlic butter mixture over the tops. Sprinkle any remaining mozzarella and the Parmesan over the gaps.

  7. Bake: Bake for 25–30 minutes until the top is deeply golden brown and the bread sounds hollow when lightly tapped.

  8. Final Touch: Brush the remaining garlic butter over the hot bread immediately after taking it out of the oven.

Recipe Notes & Tips

  • Don’t Overwork the Dough: Since we are using chemical leaveners (baking powder) instead of yeast, over-mixing will lead to a dense, “rubbery” texture. Mix just until combined.

  • Yogurt Temperature: Using room-temperature yogurt helps the dough come together faster.

  • Cheese Variety: Feel free to swap Mozzarella for Monterey Jack or even a spicy Pepper Jack for a kick.

Nutritional Info (Per Serving)

  • Calories: ~310 kcal

  • Total Fat: 16g

  • Carbohydrates: 32g

  • Protein: 11g

  • Sodium: 480mg

Benefits of This Recipe

  • Time-Saver: No proofing or rising time means you go from “craving” to “eating” in under 45 minutes.

  • Probiotic Base: Using Greek yogurt adds a boost of protein and calcium compared to traditional white bread.

  • Beginner Friendly: This is a “fail-proof” dough that doesn’t require technical kneading skills.

Common Q&A

Q: Can I make this ahead of time? A: You can assemble the dough balls and refrigerate them (covered) for up to 4 hours before baking. Bake them straight from the fridge!

Q: Why didn’t my bread rise much? A: Check your baking powder or self-rising flour expiration date. Since there is no yeast, the freshness of your leavening agent is critical.

Q: Can I use sour cream instead of yogurt? A: Yes! Sour cream is an excellent 1:1 substitute for Greek yogurt in this recipe.

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