I love making this cheesy pull-apart bread when I want something warm, comforting, and perfect for sharing. A crusty sourdough loaf gets sliced into a crosshatch pattern and filled with garlic butter and plenty of melted cheese. As it bakes, the cheese turns gooey and the edges become crisp and golden, creating a delicious bread that I can easily pull apart piece by piece.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 round sourdough bread loaf
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
4 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
Directions
I start by preheating the oven to 180°C (350°F) and lining a baking sheet with parchment paper.
I place the sourdough loaf on a cutting board and use a sharp knife to slice it in a crosshatch pattern. I make sure the cuts go deep but not all the way through so the bread stays intact.
In a small saucepan over low heat, I melt the butter and stir in the minced garlic, salt, black pepper, and red pepper flakes. I cook the mixture for about a minute until the garlic becomes fragrant.
Next, I gently open the cuts in the bread and drizzle the garlic butter evenly throughout the loaf so the flavor reaches every section.
I then stuff the shredded mozzarella and cheddar into the cuts, spreading the cheese evenly so each piece gets plenty of melty goodness.
I sprinkle the grated Parmesan and chopped parsley over the top for extra flavor and color.
I wrap the loaf loosely in foil, place it on the prepared baking sheet, and bake it for 15 minutes.
After that, I open the foil and bake it for another 10 minutes until the cheese is melted, bubbly, and the edges of the bread turn crisp and golden.
Finally, I remove the bread from the oven, let it cool slightly, and serve it warm so everyone can easily pull apart the cheesy pieces.
Servings and timing
Servings: 6 servings
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Calories: approximately 320 kcal per serving
Variations
I sometimes like to change this recipe depending on what I have in the kitchen. I add cooked bacon bits for a smoky flavor, or I mix in chopped green onions for extra freshness. Occasionally I swap cheddar with Monterey Jack or gouda for a different cheesy taste. When I want more herbs, I add thyme or oregano to the garlic butter.
Storage/Reheating
If I have leftovers, I wrap the bread tightly in foil or store it in an airtight container in the refrigerator for up to 2 days.
To reheat, I place the bread in the oven at 170°C (340°F) for about 8–10 minutes until the cheese becomes warm and melty again. I avoid microwaving because it can make the bread chewy instead of crisp.
FAQs
Can I use a different type of bread?
I sometimes replace sourdough with a round artisan loaf, boule, or even a large crusty Italian bread. I prefer bread with a firm crust because it holds the cuts and fillings well.
Can I prepare this bread ahead of time?
Yes, I often assemble the bread a few hours ahead. I keep it wrapped in the refrigerator and bake it right before serving so the cheese stays fresh and melty.
What cheese works best for pull-apart bread?
I like mozzarella because it melts beautifully and creates a stretchy texture. I also combine it with cheddar or other flavorful cheeses to add depth.
How do I keep the bread from getting soggy?
I make sure not to pour too much butter in one spot and distribute it evenly. Baking the bread uncovered at the end also helps the edges become crisp.
Can I make this recipe less spicy?
If I want a milder version, I simply skip the red pepper flakes. The bread still tastes rich and flavorful thanks to the garlic butter and cheese.
Conclusion
I enjoy making cheesy pull-apart bread whenever I want a simple dish that feels special. The garlic butter, melted cheese, and crisp bread come together into a comforting appetizer that everyone loves sharing. It is quick to prepare, easy to customize, and always disappears quickly once it reaches the table.
📖 Recipe:
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Cheesy Pull-Apart Bread
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Cheesy pull-apart bread made with a crusty sourdough loaf, garlic butter, and a blend of melted mozzarella and cheddar. Baked until gooey and golden, it is a warm, shareable appetizer perfect for gatherings or cozy snacks.
Ingredients
1 round sourdough bread loaf
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
4 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Place the sourdough loaf on a cutting board and slice it in a crosshatch pattern, cutting deep but not all the way through so the loaf stays intact.
- In a small saucepan over low heat, melt the butter and stir in the minced garlic, salt, black pepper, and red pepper flakes. Cook for about 1 minute until fragrant.
- Gently open the cuts in the bread and drizzle the garlic butter evenly throughout the loaf.
- Stuff the shredded mozzarella and cheddar into the cuts, spreading the cheese evenly.
- Sprinkle the grated Parmesan and chopped parsley over the top.
- Wrap the loaf loosely in foil, place it on the prepared baking sheet, and bake for 15 minutes.
- Open the foil and bake for another 10 minutes until the cheese is melted and bubbly and the bread edges are crisp and golden.
- Remove from the oven, let cool slightly, and serve warm so the bread can be pulled apart easily.
Notes
Add cooked bacon bits or chopped green onions for extra flavor.
Swap cheddar with Monterey Jack or gouda for a different cheese blend.
Additional herbs such as thyme or oregano can be mixed into the garlic butter.
Store leftovers wrapped in foil or in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven at 170°C (340°F) for 8–10 minutes to restore crispness and melt the cheese.
Use a sturdy crusty bread like sourdough, boule, or artisan loaf for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 loaf
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 40 mg
