Sourdough Discard Garlic Pull-Apart Bread Recipe

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

Sourdough Discard Garlic Pull-Apart Bread Recipe

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.

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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.

Sourdough Discard Garlic Pull-Apart Bread Recipe
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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:

  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.
Yield: 6

Sourdough Discard Garlic Pull-Apart Bread Recipe

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!

Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 2 hours 15 minutes
Total Time 3 hours 5 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

  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 9x5-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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 441Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 901mgCarbohydrates: 60gFiber: 3gSugar: 3gProtein: 11g

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1 thought on “Sourdough Discard Garlic Pull-Apart Bread Recipe”

  1. 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?

    Reply

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