Make irresistible Sourdough Discard Garlic pull-art bread at home. Fluffy, buttery, and loaded with garlic, perfect for any meal or snack!

STEP BY STEP INSTRUCTIONS:
1. In the bowl of a stand mixer, blend the warmed milk, instant yeast, and sugar.
2. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder to the mixture.
3. Gradually incorporate 2 tablespoons of melted butter while the mixer is on low speed.
4. Increase the mixer speed to medium and continue mixing until a shaggy dough forms.
5. Transfer the dough to a smooth work surface and knead for 3 to 4 minutes until it becomes smooth and slightly tacky (but not sticky). If necessary, add more flour or milk (1 tablespoon/10 grams at a time) to achieve the desired consistency.
6. Transfer the dough to a large greased bowl and cover it with plastic wrap.
7. Let your dough rise for 60 to 90 minutes until it has doubled in size.
8. While your dough is rising, prepare the topping.
9. In a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon of salt.
10. Mix until well combined and set aside.
11. Coat a 9×5-inch loaf pan with grease and set it aside.
12. After the dough has risen, turn it onto a smooth work surface and divide it into 12 equal-sized pieces.
13. Flatten each piece into a rough circle about 4 inches in diameter with the palm of your hand, then generously spread with the butter mixture.
14. Fold each piece in half and place it in the prepared baking pan with the fold side down.
15. Repeat with the remaining pieces of dough, using almost all of the butter mixture (save a little to brush on at the end).
16. Cover the pan with plastic wrap and let the dough rise for 30-45 minutes until it is puffed. Ensure the dough does not rise above the edges of the loaf pan.
17. Preheat the oven to 350℉.
18. Bake the loaf for 25-30 minutes until it turns golden brown.
19. While the loaf is still warm, brush it with any remaining butter mixture and sprinkle with flaky sea salt.
20. Before serving, let the loaf cool in the pan for 10 minutes.

INGREDIENTS:
For the bread:
- 58 grams of non-dairy or regular dairy milk warmed to 110℉
- 5 grams of instant yeast
- 4 grams granulated sugar
- 300 grams all-purpose flour
- 200 grams sourdough discard unfed, at room temperature
- 1 egg lightly beaten
- 2 grams fresh parsley or rosemary chopped
- 6 grams of kosher salt
- 4 grams of garlic powder
- 28 grams unsalted butter melted
For the topping:
- 84 grams unsalted butter softened
- 2 grams fresh parsley or rosemary chopped
- 16 grams of garlic powder
- 3 grams of kosher salt
- flaky sea salt for topping
INSTRUCTIONS:
- In the bowl of a stand mixer, blend the warmed milk, instant yeast, and sugar.
- Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder to the mixture.
- Gradually incorporate 2 tablespoons of melted butter while the mixer is on low speed.
- Increase the mixer speed to medium and continue mixing until a shaggy dough forms.
- Transfer the dough to a smooth work surface and knead for 3 to 4 minutes until it becomes smooth and slightly tacky (but not sticky). If necessary, add more flour or milk (1 tablespoon/10 grams at a time) to achieve the desired consistency.
- Transfer the dough to a large greased bowl and cover it with plastic wrap.
- Let your dough rise for 60 to 90 minutes until it has doubled in size.
- While your dough is rising, prepare the topping.
- In a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon of salt.
- Mix until well combined and set aside.
- Coat a 9×5-inch loaf pan with grease and set it aside.
- After the dough has risen, turn it onto a smooth work surface and divide it into 12 equal-sized pieces.
- Flatten each piece into a rough circle about 4 inches in diameter with the palm of your hand, then generously spread with the butter mixture.
- Fold each piece in half and place it in the prepared baking pan with the fold side down.
- Repeat with the remaining pieces of dough, using almost all of the butter mixture (save a little to brush on at the end).
- Cover the pan with plastic wrap and let the dough rise for 30-45 minutes until it is puffed. Ensure the dough does not rise above the edges of the loaf pan.
- Preheat the oven to 350℉.
- Bake the loaf for 25-30 minutes until it turns golden brown.
- While the loaf is still warm, brush it with any remaining butter mixture and sprinkle with flaky sea salt.
- Before serving, let the loaf cool in the pan for 10 minutes.
Sourdough Discard Garlic Pull-Apart Bread Recipe

Make irresistible Sourdough Discard Garlic pull-art bread at home. Fluffy, buttery, and loaded with garlic—perfect for any meal or snack!
Ingredients
For the bread:
- 58 grams of non-dairy or regular dairy milk warmed to 110℉
- 5 grams of instant yeast
- 4 grams granulated sugar
- 300 grams all-purpose flour
- 200 grams sourdough discard unfed, at room temperature
- 1 egg lightly beaten
- 2 grams fresh parsley or rosemary chopped
- 6 grams of kosher salt
- 4 grams of garlic powder
- 28 grams unsalted butter melted
For the topping:
- 84 grams unsalted butter softened
- 2 grams fresh parsley or rosemary chopped
- 16 grams of garlic powder
- 3 grams of kosher salt
- flaky sea salt for topping
Instructions
- In the bowl of a stand mixer, blend the warmed milk, instant yeast, and sugar.
- Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder to the mixture.
- Gradually incorporate 2 tablespoons of melted butter while the mixer is on low speed.
- Increase the mixer speed to medium and continue mixing until a shaggy dough forms.
- Transfer the dough to a smooth work surface and knead for 3 to 4 minutes until it becomes smooth and slightly tacky (but not sticky). If necessary, add more flour or milk (1 tablespoon/10 grams at a time) to achieve the desired consistency.
- Transfer the dough to a large greased bowl and cover it with plastic wrap.
- Let your dough rise for 60 to 90 minutes until it has doubled in size.
- While your dough is rising, prepare the topping.
- In a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon of salt.
- Mix until well combined and set aside.
- Coat a 9x5-inch loaf pan with grease and set it aside.
- After the dough has risen, turn it onto a smooth work surface and divide it into 12 equal-sized pieces.
- Flatten each piece into a rough circle about 4 inches in diameter with the palm of your hand, then generously spread with the butter mixture.
- Fold each piece in half and place it in the prepared baking pan with the fold side down.
- Repeat with the remaining pieces of dough, using almost all of the butter mixture (save a little to brush on at the end).
- Cover the pan with plastic wrap and let the dough rise for 30-45 minutes until it is puffed. Ensure the dough does not rise above the edges of the loaf pan.
- Preheat the oven to 350℉.
- Bake the loaf for 25-30 minutes until it turns golden brown.
- While the loaf is still warm, brush it with any remaining butter mixture and sprinkle with flaky sea salt.
- Before serving, let the loaf cool in the pan for 10 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals (Packaging May vary)
-
Gold Medal All Purpose Flour, 5 lb
-
McCormick Garlic Powder, 5.37 Oz
-
Nicewell Food Scale, 22lb Digital Kitchen Scale Weight Grams and oz for Cooking Baking, 1g/0.1oz Precise Graduation, Stainless Steel and Tempered Glass (Ash Silver)
-
USA Pan Nonstick Standard Bread Loaf Pan, 1 Pound, Aluminized Steel
-
Fleischmann's Bread Machine Yeast, Also Ideal for All Rapid Rise Recipes, Equals 16 Envelopes, 4 oz Jar (Pack of 2)
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 901mgCarbohydrates: 60gFiber: 3gSugar: 3gProtein: 11g
Recipe calls for a 9″ loaf pan, but in the recommended products, an 8″ pan is displayed. I have both – which would be better for this recipe?