I love this recipe because it combines all the best flavors—garlic, butter, and cheese—wrapped in tender homemade dough. The process is surprisingly easy and completely worth it. The bread rises beautifully, bakes to a golden crust, and fills the kitchen with the most irresistible aroma. I enjoy serving it alongside pasta, soup, or even as a savory snack. Every pull is filled with melted mozzarella and cheddar, making it pure comfort food bliss.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dough
2 ¼ cups (281 g) all-purpose flour 2 tablespoons granulated sugar 2 teaspoons instant yeast 1 ½ teaspoons kosher salt ¾ cup (184 g) whole milk, warmed (105°F to 115°F) 3 tablespoons unsalted butter, softened
Filling
½ cup (1 stick / 113 g) unsalted butter, softened 1 tablespoon garlic, minced 1 tablespoon parsley, chopped, plus extra for garnish ½ teaspoon kosher salt 1 cup (113 g) mozzarella cheese, shredded ½ cup (56.5 g) sharp cheddar cheese, shredded
Toppings
1 tablespoon unsalted butter, melted Kosher salt, for garnish
Directions
In the bowl of a stand mixer fitted with a dough hook, I combine the flour, sugar, yeast, and salt.
With the mixer on low speed, I mix in the warm milk and softened butter until just combined.
I knead the dough on medium speed for about 5–6 minutes, until it becomes smooth and elastic. If it feels too dry, I add a bit more milk, one tablespoon at a time. If it’s too wet, I sprinkle in a little extra flour.
I transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled in size—about 1 hour and 30 minutes.
Filling: 5. While the dough rises, I mix the softened butter, minced garlic, chopped parsley, and salt in a small bowl and set it aside. 6. In another bowl, I combine the mozzarella and cheddar cheese.
Assembly: 7. I spray an 8 ½ x 4 ½-inch loaf pan with nonstick spray and line a sheet pan with parchment paper. 8. Once the dough has risen, I punch it down and transfer it to a clean surface. I divide it into 12 equal pieces. 9. I flatten each piece into a 4-inch round disc and place them on the lined sheet. 10. I spread the garlic butter mixture on each disc, then top with a portion of the shredded cheese blend. 11. I create two stacks of six discs each and carefully place them horizontally into the prepared loaf pan. I gently separate the layers slightly, cover the pan, and let the dough rise again for about 45 minutes, or until almost doubled in size. 12. While the dough rises the second time, I preheat the oven to 325°F (163°C). 13. I bake the loaf for 45–50 minutes, or until golden brown. If the top browns too quickly, I cover it loosely with aluminum foil. 14. I transfer the loaf to a wire rack, let it cool slightly, then brush the top with melted butter, sprinkle with salt, and garnish with parsley before serving.
I sometimes add a sprinkle of Parmesan cheese for an extra savory punch.
For a spicy twist, I mix red pepper flakes or finely diced jalapeños into the cheese filling.
I like using different cheese blends—such as Monterey Jack or Gruyère—for a more complex flavor.
For an herby variation, I mix Italian seasoning or rosemary into the garlic butter.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, I wrap the bread in foil and warm it in a 325°F oven for about 10 minutes. It also freezes beautifully—once cooled, I wrap it tightly in foil and freeze for up to 2 months, reheating it in the oven directly from frozen until warm and soft.
FAQs
Can I make this bread ahead of time?
Yes, I prepare the dough a day ahead, refrigerate it after the first rise, and bring it to room temperature before assembling and baking.
Can I use active dry yeast instead of instant yeast?
Yes, I activate it in the warm milk with a pinch of sugar for about 5 minutes before mixing it with the dry ingredients.
What’s the best cheese combination for this recipe?
I love the mix of mozzarella for meltiness and cheddar for sharp flavor, but other cheeses like provolone or Monterey Jack also work well.
How do I know when the bread is done baking?
It’s ready when the top is golden brown, and it sounds hollow when tapped.
Can I make this bread without a stand mixer?
Yes, I knead it by hand for about 8–10 minutes until smooth and elastic.
What’s the best way to serve this pull-apart bread?
I like serving it warm as a side for pasta, soup, or salad—or just tearing off pieces to enjoy with extra garlic butter.
Can I freeze the dough before baking?
Yes, I freeze it after shaping the loaf. When ready to bake, I let it thaw and rise before placing it in the oven.
How do I prevent the cheese from leaking out?
I make sure to stack the discs neatly and not overload each layer with too much cheese.
Conclusion
I find this From Scratch Cheesy Garlic Pull-Apart Bread to be one of the most satisfying breads to make and eat. The combination of soft, fluffy layers, melted cheese, and rich garlic butter makes it irresistible from the first pull. It’s the perfect centerpiece for any meal, and I love how it turns a simple bread recipe into something unforgettable, golden, and utterly delicious.
A buttery, golden loaf made entirely from scratch, this Cheesy Garlic Pull-Apart Bread features soft, fluffy layers infused with garlic butter and loaded with gooey mozzarella and cheddar. Every piece pulls apart in cheesy perfection, making it the ultimate shareable comfort food for any meal or occasion.
Ingredients
Dough:
2 ¼ cups (281 g) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons instant yeast
1 ½ teaspoons kosher salt
¾ cup (184 g) whole milk, warmed (105°F–115°F)
3 tablespoons unsalted butter, softened
Filling:
½ cup (113 g) unsalted butter, softened
1 tablespoon garlic, minced
1 tablespoon parsley, chopped, plus extra for garnish
½ teaspoon kosher salt
1 cup (113 g) mozzarella cheese, shredded
½ cup (56.5 g) sharp cheddar cheese, shredded
Toppings:
1 tablespoon unsalted butter, melted
Kosher salt, for garnish
Instructions
In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
With the mixer on low speed, add the warm milk and softened butter until combined. Knead on medium speed for 5–6 minutes, until smooth and elastic. Adjust with a bit of milk or flour if necessary.
Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
While the dough rises, mix softened butter, minced garlic, parsley, and salt for the filling. In another bowl, combine mozzarella and cheddar.
Grease an 8½ x 4½-inch loaf pan and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 12 equal pieces. Flatten each into a 4-inch round disc.
Spread garlic butter on each disc, then top with the cheese blend.
Stack six discs together to form two stacks and place them horizontally into the prepared loaf pan. Gently separate the layers slightly, cover, and let rise again for about 45 minutes or until nearly doubled.
Preheat oven to 325°F (163°C).
Bake the loaf for 45–50 minutes, until golden brown. Cover with foil if browning too quickly.
Transfer to a wire rack and cool slightly. Brush with melted butter, sprinkle with salt, and garnish with parsley before serving warm.
Notes
Add Parmesan for extra savory depth.
Include red pepper flakes or jalapeños for a spicy kick.
Try alternative cheeses like Gruyère or Monterey Jack for more complex flavor.
Mix rosemary or Italian seasoning into the garlic butter for an herby twist.
Store at room temperature for 2 days or refrigerate up to 4 days.
Reheat wrapped in foil at 325°F for about 10 minutes, or freeze up to 2 months.