Total Time: 3 hours 30 minutes (including proofing time)
Active Time: 35 minutes
Difficulty: Intermediate
Yield: One 9-inch loaf (8-10 servings)
Introduction
Transform your sourdough discard into a show-stopping, shareable masterpiece. This Sourdough Pull-Apart Garlic Bread features soft, tangy sourdough rolls baked together in a skillet, then drenched in a luxurious garlic-herb butter that soaks into every nook and cranny. Perfect for dinner parties, family gatherings, or when you simply want to treat yourself to the ultimate comfort food with a sophisticated twist.
Ingredients
For the Dough:
300g (2½ cups) bread flour, plus extra for dusting
150g (⅔ cup) active sourdough starter (100% hydration)
120ml (½ cup) warm whole milk (110°F/43°C)
1 large egg, at room temperature
30g (2 tablespoons) unsalted butter, melted and cooled
25g (2 tablespoons) granulated sugar
5g (1 teaspoon) fine sea salt
7g (2¼ teaspoons) instant yeast (optional, for faster rise)
For the Garlic-Herb Butter:
115g (½ cup/1 stick) unsalted butter
8 garlic cloves, finely minced or pressed
25g (½ cup) fresh parsley, finely chopped
15g (¼ cup) fresh chives, finely chopped
5g (2 tablespoons) fresh dill, finely chopped
½ teaspoon red pepper flakes (optional)
½ teaspoon fine sea salt
30g (¼ cup) grated Parmesan cheese (optional, for topping)
Special Equipment:
9-inch cast iron skillet or round baking pan
Pastry brush
Kitchen scale (recommended for accuracy)
Instructions
Step 1: Prepare the Dough (Time: 25 minutes active, 2 hours inactive)
Mix the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and instant yeast (if using). Add the sourdough starter, warm milk, egg, and melted butter. Mix on low speed for 2 minutes until a shaggy dough forms.
Knead the dough: Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Alternatively, knead by hand for 12-15 minutes.
First proof: Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let rise in a warm spot (75-80°F/24-27°C) for 1½ to 2 hours, or until doubled in size. If you omitted the instant yeast, allow 4-6 hours for the sourdough to work alone.
Step 2: Shape the Rolls (Time: 15 minutes)
Prepare the pan: Generously butter your 9-inch cast iron skillet or baking pan, making sure to coat the sides.
Divide the dough: Turn the proofed dough onto a lightly floured surface. Gently deflate and divide into 16 equal pieces (approximately 45g each). Roll each piece into a smooth ball.
Arrange: Place the dough balls in the prepared skillet, arranging them in concentric circles. They should be touching but not crammed. Cover loosely with plastic wrap or a damp kitchen towel.
Step 3: Second Proof (Time: 45 minutes to 1 hour)
Let the shaped dough rise in a warm place until puffy and the dough balls are touching each other closely. They should spring back slowly when gently poked.
Step 4: Prepare Garlic-Herb Butter (Time: 10 minutes)
While the dough proofs, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 2-3 minutes until fragrant but not browned. Remove from heat and stir in the chopped parsley, chives, dill, red pepper flakes (if using), and salt. Set aside.
Step 5: Bake (Time: 25 minutes active, 20 minutes inactive)
Preheat oven: About 20 minutes before the second proof is complete, preheat your oven to 375°F (190°C).
Bake: Once proofed, uncover the dough and place the skillet in the preheated oven. Bake for 18-20 minutes until the tops are golden brown and the internal temperature registers 190°F (88°C).
Butter bath: Remove the skillet from the oven (carefully, as it’s hot!). Using a skewer or thin knife, gently poke gaps between the rolls. Slowly pour about two-thirds of the garlic-herb butter over the hot bread, aiming for the crevices. Reserve the remaining butter.
Finish: Sprinkle with Parmesan cheese (if using) and return to the oven for 3-5 minutes until the butter is bubbling and the cheese is melted.
Final glaze: Brush the remaining garlic-herb butter over the top for maximum shine and flavor.
Step 6: Serve (Time: 5 minutes)
Let the bread cool in the skillet for 5-10 minutes—just enough to handle but still warm. Serve directly from the skillet, encouraging everyone to pull apart their own rolls.
Storage & Reheating Instructions
Best served immediately while warm and the butter is luscious.
Store leftovers wrapped tightly in foil at room temperature for up to 2 days.
Reheat in a 350°F (175°C) oven for 8-10 minutes, or in the skillet over low heat to refresh the crisp exterior.
Freezing not recommended as the butter-soaked texture changes upon thawing.
Nutrition Information (Per serving, based on 10 servings)
Calories: 280 kcal
Total Fat: 14g (Saturated Fat: 8g)
Cholesterol: 55mg
Sodium: 320mg
Total Carbohydrates: 32g (Dietary Fiber: 1g, Sugars: 3g)
Protein: 6g