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Pull-Apart Garlic Bread

Review Recipe
overhead shot of pull-apart garlic bread on a pan
This mouthwatering pull-apart garlic bread is perfect for sharing at a family dinner!
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Table of Contents
  1. Pull Apart Garlic Bread Ingredients
  2. How To Make This Pull Apart Garlic Bread
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Upgrade your usual pasta night with this pull-apart garlic bread! The homemade bread is a twist on the classic recipe that is dripping with warm garlic herb butter and parmesan, making for an incredible appetizer or side dish.

close up shot of pull-apart garlic bread on a pan being pulled apart by hand

Pull Apart Garlic Bread Ingredients

pull-apart garlic bread raw ingredients that are labeled

You’ll need:

  • 16-ounce loaf of frozen or refrigerated bread dough
  • ½ cup salted butter, melted
  • ½ to 1 teaspoon of Italian seasoning
  • 2 to 3 cloves of garlic, minced
  • 2 to 3 tablespoons parmesan cheese, grated

SUBSTITUTIONS AND ADDITIONS

BACON BITS: Adding a sprinkle of bacon bits under the parmesan can add another twist to your cheesy garlic bread. Add as desired, but be careful not to overfill.

PARSLEY:  Adding a sprinkle of chopped parsley allows the flavor of the herbs to enhance the end result. The parsley sprinkle gives the dish a nice-looking finish and is a great subtle flavor to add in.

How To Make This Pull Apart Garlic Bread

STEP ONE: Defrost the frozen bread dough overnight in the fridge. Once the dough is thawed, set it out at room temperature for at least 1 hour.

STEP TWO: Grease a loaf pan with butter and set it aside.

STEP THREE: Use a rolling pin or your fingers to spread the dough into a rectangle of approximately 9×12 inches. 

STEP FOUR: Brush the dough heavily with melted butter.

dough being brushed with melted butter

STEP FIVE: Sprinkle the Italian seasoning over the melted butter. Then sprinkle the finely minced garlic over the dough. 

OUR RECIPE DEVELOPER SAYS

Raw garlic will not cook in the center of the bread, so be sure to use minced! If you want a milder flavor, use less garlic, garlic paste, roasted garlic, or even garlic salt. For a stronger garlic flavor, use more garlic as desired.

STEP SIX: Sprinkle the parmesan cheese over the dough.

parmesan being sprinkled on dough

STEP SEVEN: Use a pizza cutter or knife to cut the dough into 12 squares, about 3×3 inches each. Stack the squares of dough on top of each other, forming a little pile.

dough pieces being stacked on top of each other

STEP EIGHT: Carefully transfer the stack of dough pieces and lay it on its side in the prepared loaf pan. You can see how the dough slightly resembles a reshaped “loaf”, but the dough will not fill the whole bottom of the loaf pan until it rises.

dough being stacked in pan

STEP NINE: Cover the pan with a light dishcloth and set it in a warm, draft-free location to rise. Allow the dough to rise until the stacked layers have puffed up to the top of the loaf pan and filled it completely, this could take 2 to 3 hours.

PRO TIP:

If you have the ‘proof’ setting on your oven, this makes for an ideal location to keep the bread at the perfect temperature while allowing it to rise.

STEP TEN: Preheat the oven to 375°F.

STEP ELEVEN: Brush the risen bread with more melted butter. Cover the loaf pan loosely with aluminum foil.

risen bread being brushed with butter

STEP TWELVE: Bake the bread for a total of 25 minutes, removing the foil cover for the last 5 minutes of baking.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread as the suggested baking time approaches.

STEP THIRTEEN: Remove from the oven and brush with any remaining butter.

STEP FOURTEEN: Serve the loaf of bread hot straight out of the pan or remove the full loaf from the pan and serve.

How to Serve

While you’ll love this cheesy garlic bread on its own, it also works as a great side that pairs well with our 20 minute one pot pasta, or our flavorful and rich ground beef stroganoff.

Our cheesy pull apart bread and pull apart pizza bread are two more delicious recipes that put a fun spin on traditional garlic bread.

Storage

IN THE FRIDGE: Cover the pull-apart bread with plastic wrap, or store it in an airtight container. This will allow it to keep for 1 to 2 days.

IN THE FREEZER: We don’t recommend freezing this bread as it will get soggy with the melted butter and not taste quite the same once thawed.

overhead shot of pull-apart garlic bread on a pan

The crispy crust of this warm, chewy, pull-apart garlic bread is complemented by the perfect blend of parmesan and seasonings. It makes for a great shareable dish to bring to the table.

FREQUENTLY ASKED QUESTIONS

How do I store this bread?

This delicious bread is best served fresh, but if you do have leftovers, you can keep them in the fridge for a day and warm it up in the oven to make your bread crispy again.

Can I freeze this bread?

We do not recommend freezing this homemade garlic bread as the melted butter may make it soggy. It is best to make this recipe fresh.

Could I add more cheese to the bread?

If you would like to add a sprinkle of another kind of cheese, you could certainly add it when you add the parmesan cheese.

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overhead shot of pull-apart garlic bread on a pan

Pull-Apart Garlic Bread

5 from 1 vote
This mouthwatering pull-apart garlic bread is perfect for sharing at a family dinner!
Prep Time 4 hours 30 minutes
Cook Time 25 minutes
Total Time 4 hours 55 minutes
Servings 6

Ingredients
  

  • 16 ounce loaf bread dough, frozen or refrigerated
  • ½ cup salted butter, melted
  • ½ to 1 teaspoon Italian seasoning
  • 2 to 3 cloves garlic, minced
  • 2 to 3 tablespoons parmesan cheese, grated

Instructions
 

  • Defrost frozen bread dough overnight. Once the dough is thawed, set it out at room temperature for at least 1 hour.
  • Grease a loaf pan with butter and set aside.
  • Use a rolling pin or your fingers to spread the dough into a rectangle of approximately 9×12 inches.
  • Brush the dough heavily with melted butter.
  • Sprinkle the Italian seasoning over the melted butter.
  • Sprinkle finely minced garlic over the dough.
  • Sprinkle the parmesan cheese over the dough.
  • Use a pizza cutter or knife to cut the dough into 12 squares, about 3×3 inches each.
  • Stack the squares on top of each other, forming a little pile.
  • Carefully transfer the stack of dough and lie it on its side in the prepared loaf pan. You can see how the dough slightly resembles a reshaped “loaf”, but the dough will not fill the whole bottom of the loaf pan until it rises.
  • Cover the pan with a light dishcloth and set it in a warm, draft-free location to rise. The proof setting on the oven works great. Allow the dough to rise until the stacked layers have puffed up to the top of the loaf pan and filled it completely, this could take 2 to 3 hours.
  • Preheat the oven to 375°F.
  • Brush the risen bread with more melted butter. Cover the loaf pan loosely with aluminum foil.
  • Bake the bread for a total of 25 minutes, removing the foil cover for the last 5 minutes of baking.
  • Remove from the oven and brush with any remaining butter.
  • Serve hot straight out of the pan or remove the full loaf from the pan and serve.

Notes

  • Raw garlic will not cook in the center of the bread, so be sure to use minced! If you want a milder flavor, use less garlic, garlic paste, roasted garlic, or even garlic salt. For a stronger garlic flavor, use more garlic as desired.
  • If you have the ‘proof’ setting on your oven, this makes for an ideal location to keep the bread at the perfect temperature while allowing it to rise.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread as the suggested baking time approaches.

Nutrition

Calories: 337kcal | Carbohydrates: 36g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 504mg | Potassium: 12mg | Fiber: 2g | Sugar: 0.04g | Vitamin A: 489IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 0.1mg
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