If you’re looking for a show-stopping bread that’s cozy, cheesy, and totally irresistible, you have to try my Garlic Parmesan Pull-Apart Bread Recipe. This isn’t just any loaf of bread—it’s stuffed with roasted garlic, fragrant herbs, and oh-so-melty Parmesan cheese, all baked together into a warm pull-apart masterpiece. I absolutely love this because it’s the perfect centerpiece for family dinners, casual get-togethers, or just a weekend treat. Trust me, once you make it, you’ll want to pull it apart again and again!
Why You’ll Love This Recipe
- Flavor Explosion: Roasted garlic, fresh herbs, and Parmesan combine to give you layers of rich, savory goodness in every bite.
- Fun & Interactive: Pull-apart bread is such a crowd-pleaser—everyone loves digging into their own cheesy piece.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a party appetizer, this bread fits the bill effortlessly.
- Make Ahead Friendly: You can prep it in advance, making entertaining much easier and more relaxed.
Ingredients You’ll Need
The magic of this Garlic Parmesan Pull-Apart Bread Recipe lies in simple, quality ingredients that come together to create something extraordinary. You’ll see a lot of familiar pantry staples alongside some fresh garlic and herbs that really elevate the flavor.
- Garlic heads: Roasting whole garlic softens its pungency and brings out a sweet, mellow flavor perfect for bread.
- Olive oil: Adds richness and helps with roasting the garlic evenly.
- All-purpose flour: The foundation for a tender yet sturdy loaf.
- Sugar: Feeds the yeast and balances the savory flavors.
- Active dry yeast: Essential for a good rise and airy texture.
- Milk: Whole or 2% milk makes the dough soft and adds slight sweetness.
- Unsalted butter: Adds richness in the dough and in the topping—make sure it’s unsalted so you can control seasoning.
- Water: Helps hydrate the dough and activate the yeast.
- Dried basil, oregano, rosemary: Classic Italian herbs that give the bread a fragrant, comforting aroma.
- Garlic powder: Intensifies the garlic flavor without overpowering.
- Salt: Balances all the flavors and controls yeast activity.
- Large eggs: Bind the dough and add richness.
- Parmesan cheese: Finely grated Parmesan melts beautifully and adds that signature nutty tang.
Variations
I like to make this pull-apart bread my own by tweaking the herbs or cheese depending on what I have on hand or who I’m serving. The flexibility means you can really put your spin on it!
- Add fresh herbs: Basil, thyme, or parsley layered in really freshen it up—I once used fresh rosemary straight from my garden, and it was amazing!
- Try different cheeses: Swap Parmesan for mozzarella or a bit of sharp cheddar to change the bite and meltiness.
- Make it spicy: Adding a pinch of red pepper flakes to the butter mix gives the bread a gentle kick that my family loves.
- Go gluten-free: Use a gluten-free flour blend designed for yeast breads to make it accessible for friends with gluten sensitivities.
How to Make Garlic Parmesan Pull-Apart Bread Recipe
Step 1: Roast the Garlic for Maximum Flavor
Start by preheating your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, drizzle with olive oil, sprinkle with a pinch of salt, then wrap tightly in foil and roast for about 40 minutes. This step is a game changer—roasted garlic transforms from sharp and raw to sweet and buttery, which really lifts the whole bread.
Step 2: Prepare the Dough
Once the garlic is cooling, mix your dry ingredients—flour, sugar, yeast, herbs, garlic powder, and salt—in a big bowl. Heat the milk, water, and butter until warm and melted (not hot!), then add to the dry mix along with the eggs. Stir until it all comes together, then knead on a floured surface for about 8-10 minutes until soft and elastic. If your dough feels too sticky, sprinkle just a bit more flour—you want it tacky but manageable.
Step 3: First Rise and Assembly
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size. While it’s rising, mash your cooled roasted garlic cloves with a fork. When the dough is ready, punch it down, roll it out into a rectangle, then spread the garlic over the surface. Dot with butter and sprinkle generously with Parmesan.
Step 4: Form the Pull-Apart Loaf
Cut the dough into squares or strips—however you like to pull it apart later—and stack or layer them inside a greased 9×5 inch loaf pan. Cover it again and let it rise for 30 minutes. This part is so fun to assemble because you can really see the layers coming together.
Step 5: Bake to Golden Perfection
Bake the loaf at 350°F (175°C) for 30-35 minutes until the top is golden brown and the bread sounds hollow when tapped. Keep an eye on it towards the end so it doesn’t over-brown. Let it cool for 10-15 minutes before serving—it’s tough to wait, but the bread will hold its shape better and the cheese won’t burn your fingers!
Pro Tips for Making Garlic Parmesan Pull-Apart Bread Recipe
- Perfect Garlic Roasting: Roast garlic with the papery skins on to prevent burning and keep it tender.
- Don’t Over-Flour the Dough: Too much flour will make the bread dense—slightly sticky dough means better texture after baking.
- Use Room-Temperature Ingredients: Warm milk and eggs help the yeast bloom properly for a good rise.
- Watch the Bake Time: Remove bread as soon as it’s golden and hollow—overbaking dries it out.
How to Serve Garlic Parmesan Pull-Apart Bread Recipe
Garnishes
I usually finish my pull-apart bread with a sprinkle of fresh chopped parsley or basil right before serving. It adds a pop of color and a fresh herbal note that balances the richness of the cheese and garlic beautifully.
Side Dishes
This bread pairs famously with tomato soup for dipping, or alongside a big leafy salad with a tangy vinaigrette to cut through all that cheesy goodness. For dinner, it’s also fantastic with pasta dishes, grilled chicken, or roasted veggies.
Creative Ways to Present
For special occasions, I love serving this bread on a wooden board with small bowls of marinara, pesto, and herb-infused olive oil for dipping. You can even sprinkle extra Parmesan on top and broil it for a minute to create a bubbly golden crust that wows everyone.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I wrap leftover bread tightly in plastic wrap and store it at room temperature for up to 2 days. This keeps it soft and flavorful without drying out. For longer storage, it’s best to freeze.
Freezing
I freeze the whole loaf or individual pull-apart pieces wrapped in foil and a plastic bag, and it defrosts beautifully. Just pull it out the night before you want it, and let it thaw in the fridge.
Reheating
To get that fresh-baked vibe back, I reheat slices in a 350°F oven for 10 minutes or until warmed through. You could also pop pieces in a toaster oven or microwave (covered) if you’re in a rush, but the oven method keeps the crust crisp.
FAQs
-
Can I use garlic powder instead of roasted garlic in this recipe?
While garlic powder is included to boost flavor, roasted garlic adds a luscious, mellow sweet depth that powder alone can’t replicate. I recommend roasting garlic if possible, but if pressed for time, increase the garlic powder slightly and add a bit more butter for richness.
-
How long does Garlic Parmesan Pull-Apart Bread stay fresh?
When stored in an airtight container at room temperature, the bread stays fresh for about 2 days. Beyond that, it’s better to freeze and reheat to keep that soft, cheesy texture.
-
Can I make this bread gluten-free?
Yes! Use a gluten-free flour blend formulated for yeast breads and follow the recipe as is, though you might need to adjust rising times slightly. Gluten-free doughs can behave differently, so watch your dough’s texture more than the clock.
-
What’s the best way to cut the bread for easy pull-apart?
I like to cut the dough into roughly 1.5 to 2-inch squares before stacking in the pan; this size is perfect for grabbing with your fingers without falling apart or getting too buttery all over.
Final Thoughts
This Garlic Parmesan Pull-Apart Bread Recipe holds a special place in my heart because it brings people together—there’s something really joyful about sharing warm bread that’s bursting with flavor. Whether you’re a seasoned baker or just starting, you’ll find the process so rewarding and the results mouthwateringly delicious. Go ahead, grab your ingredients, and make this bread your new go-to comfort food; I promise your family and friends will thank you over and over!
Print
Garlic Parmesan Pull-Apart Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours
- Yield: 1 loaf (9×5 inch)
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Description
This Roasted Garlic Parmesan Herb Pull-Apart Bread is a flavorful and aromatic homemade bread featuring tender, buttery layers infused with roasted garlic, fresh herbs, and sharp Parmesan cheese. Perfect as a shareable appetizer or a savory snack, this pull-apart loaf offers an irresistible combination of soft pull-apart texture and rich garlic-parmesan taste.
Ingredients
Roasted Garlic
- 2 heads of garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Dough
- 2 3/4 cups all-purpose flour
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1/3 cup milk (whole or 2%)
- 1/4 cup unsalted butter
- 1/4 cup water
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 large eggs
Assembly and Topping
- 6 tablespoons unsalted butter
- 1/2 cup finely grated parmesan cheese
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic heads to expose the cloves, drizzle with olive oil, sprinkle with salt, then wrap in foil. Roast for 30-35 minutes until the garlic is soft and caramelized. Let cool, then squeeze out the roasted garlic cloves and mash them into a smooth paste.
- Prepare the Dough: In a small saucepan, warm the milk, water, and butter until the butter is melted and the mixture is warm but not hot (about 110°F/43°C). In a large bowl, combine flour, sugar, yeast, dried basil, oregano, rosemary, garlic powder, and salt. Add the warmed liquid and eggs, and mix until a dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 6-8 minutes. Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Shape the Dough: Punch down the dough and roll it out into a large rectangle about 12×9 inches. Spread the roasted garlic paste evenly over the dough. Melt 6 tablespoons of butter and brush it over the dough, then sprinkle evenly with grated Parmesan cheese.
- Cut and Layer: Cut the dough into strips or squares for layering. Arrange the pieces upright or stacked inside a greased 9×5-inch loaf pan allowing the edges to overlap to create a pull-apart effect.
- Second Rise: Cover the loaf pan and let the dough rise again for 30-45 minutes until puffy and nearly doubled.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown on top and cooked through. If the top browns too quickly, tent with foil.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack. Serve warm to enjoy the soft, buttery, garlicky pull-apart bread at its best.
Notes
- For a stronger garlic flavor, feel free to add extra roasted garlic to the topping.
- Use fresh herbs if available for a more vibrant aroma and flavor.
- Ensure milk and liquid mixture is not too hot to avoid killing the yeast.
- Brush the top with additional melted butter immediately after baking for a shinier crust.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
