Cheesy Garlic Pull-Apart Bread

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Cheesy Garlic Pull-Apart Bread

Recipe Description

This recipe uses a “hassleback” or “accordion” slicing technique on a sourdough or French loaf. By cutting a grid into the bread without slicing through the bottom crust, you create deep pockets. These pockets are then stuffed with a decadent mixture of garlic-infused butter, fresh herbs, and a blend of gooey cheeses. Once baked, the outside becomes shatteringly crisp while the inside remains soft, buttery, and incredibly cheesy.

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Servings: 8–10 people

Ingredients

Category Ingredient Quantity
Bread Large Sourdough or French Loaf 1 (unsliced)
Butter Unsalted Butter (melted) 1/2 cup (115g)
Aromatics Fresh Garlic (minced) 4–5 cloves
Herbs Fresh Parsley (chopped) 2 tbsp
Cheese 1 Shredded Mozzarella 1.5 cups
Cheese 2 Shredded Sharp Cheddar or Gruyère 1 cup
Seasoning Salt & Red Pepper Flakes To taste

Instructions

  1. Preheat & Prep: Preheat your oven to 190°C (375°F). Line a baking sheet with aluminum foil or parchment paper.

  2. Slice the Bread: Using a serrated knife, cut the bread in a 1-inch diagonal grid pattern. Cut deep into the loaf, but do not cut all the way through the bottom crust.

  3. Make the Garlic Butter: In a small bowl, whisk together the melted butter, minced garlic, parsley, salt, and red pepper flakes.

  4. The Stuffing: Use a spoon or brush to drizzle the garlic butter into every crevice of the bread. Then, generously stuff the cheese blend into the cracks. Don’t be shy—the more cheese, the better the “pull.”

  5. Wrap & Bake: Wrap the entire loaf loosely in foil. Bake for 15 minutes.

  6. The Crisp: Open the foil to expose the top of the bread. Bake for another 5–10 minutes until the cheese is bubbly and the edges are golden brown.

  7. Serve: Let it sit for 2 minutes (if you can wait!) and serve warm.

Tips for Success

  • Use Stale Bread: Slightly older bread holds its shape better when being sliced and stuffed than very soft, fresh-out-of-the-oven bread.

  • The “Double Cheese” Rule: Use Mozzarella for the “pull” and a sharper cheese like Sharp Cheddar, Parmesan, or Gruyère for the actual flavor.

  • Don’t Skimp on Garlic: If you love garlic, consider sautéing the minced garlic in the butter for 1 minute before drizzling to mellow out the bite and deepen the flavor.

Nutritional Info (Per Serving)

  • Calories: 285 kcal

  • Total Fat: 16g

  • Carbohydrates: 24g

  • Protein: 11g

  • Sodium: 410mg

Benefits

  • Social Eating: It’s an interactive dish that encourages sharing.

  • Versatility: It pairs perfectly with soups, salads, or heavy Italian dinners.

  • Customizable: You can easily add bacon bits, jalapeños, or pesto to the filling.

Q&A

Q: Can I make this ahead of time?

A: Yes! You can prep and stuff the bread up to 8 hours in advance. Wrap it tightly in foil and keep it in the fridge until you’re ready to bake.

Q: Can I use store-bought garlic butter?

A: Absolutely. It saves time, though adding fresh parsley to it will still make it taste “homemade.”

Q: What if I don’t have a sourdough loaf?

A: Any sturdy, crusty bread works. Italian loaves or even a round “boule” are great. Avoid soft sandwich bread as it will turn into mush.

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