Pull-apart garlic bread is a showstopping appetizer or side dish that turns a simple loaf of bread into a golden, buttery, and herb-packed delight. I love how the outside gets beautifully crispy while the inside stays soft and warm—perfect for tearing apart and sharing with friends or family. This recipe is also incredibly easy to prepare, making it a favorite go-to for gatherings, holiday dinners, or even casual weekends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large round loaf of crusty bread (sourdough works great)
1 cup (2 sticks) unsalted butter, softened
8 cloves garlic, minced
¼ cup fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
Optional: 1 cup shredded mozzarella or Parmesan cheese
Directions
I start by preheating the oven to 350 °F (175 °C).
In a medium bowl, I mix the softened butter, minced garlic, parsley, chives, salt, and pepper until it’s well combined.
Taking the bread, I make diagonal cuts about 1 inch apart, making sure not to slice all the way through.
I rotate the loaf and cut in the opposite direction to create a cross-hatch pattern.
Using my fingers or a small spatula, I spread the garlic butter mixture deep into the cuts.
If I want extra indulgence, I tuck shredded cheese into the crevices too.
I wrap the loaf in aluminum foil, leaving the top slightly open to let it crisp.
I bake the bread on a sheet for 15–20 minutes.
Then, I unwrap the top and let it bake for another 5–10 minutes until golden and crisp.
Once out of the oven, I let it cool briefly before serving it warm—everyone just pulls it apart and digs in!
Servings and timing
Servings: 10 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 280 kcal per serving
Variations
I like to play with flavors depending on the occasion. Sometimes I add a sprinkle of red pepper flakes for a kick or swap in roasted garlic for a milder, sweeter flavor. When I want a cheesy version, I go for mozzarella for meltiness or Parmesan for a salty, nutty edge. For a different herb profile, rosemary or thyme works beautifully too.
Storage/Reheating
If I have leftovers, I wrap the bread tightly in foil and store it in the refrigerator for up to 3 days. To reheat, I place it in a 350 °F (175 °C) oven, wrapped in foil, for about 10–15 minutes until warmed through. I avoid microwaving it since it can make the bread soggy instead of crisp.
FAQs
How do I keep the bread from getting soggy?
I make sure to leave the foil slightly open on top during baking to let moisture escape and allow the top to crisp up.
Can I make this ahead of time?
Yes, I often prepare the loaf ahead of time and store it wrapped in the refrigerator. When ready, I bake it fresh before serving.
What type of bread works best?
I prefer a round sourdough loaf because it has a sturdy crust and soft interior that holds up well with all the butter and herbs.
Can I use garlic powder instead of fresh garlic?
If I’m short on time, I substitute with garlic powder (about 1 to 1½ teaspoons), but fresh garlic gives the best flavor and aroma.
Is this recipe freezer-friendly?
Yes, I wrap the prepared (but unbaked) loaf tightly in foil and freeze it. When ready, I bake it from frozen, adding a few extra minutes to the baking time.
Conclusion
This pull-apart garlic bread is one of my favorite comfort foods—it’s easy to make, endlessly customizable, and always a hit with everyone at the table. Whether I’m serving it at a party or just enjoying it as a cozy treat at home, it never fails to impress. With crispy edges, a buttery center, and loads of garlicky goodness, I always find myself going back for more.
Recipe:
Print
Pull‑Apart Garlic Bread
- Total Time: 40 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Pull-apart garlic bread is a buttery, herb-filled, and golden-crispy appetizer or side dish made from a round loaf of crusty bread. It’s perfect for sharing and easy to customize with cheese and different herbs.
Ingredients
1 large round loaf of crusty bread (sourdough works great)
1 cup (2 sticks) unsalted butter, softened
8 cloves garlic, minced
¼ cup fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
Optional: 1 cup shredded mozzarella or Parmesan cheese
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a medium bowl, mix softened butter, minced garlic, parsley, chives, salt, and pepper until well combined.
- Make diagonal cuts in the loaf about 1 inch apart, being careful not to slice all the way through.
- Rotate the loaf and cut in the opposite direction to create a cross-hatch pattern.
- Spread the garlic butter mixture deep into the cuts using fingers or a small spatula.
- If using, tuck shredded cheese into the crevices.
- Wrap the loaf in aluminum foil, leaving the top slightly open.
- Bake on a sheet for 15–20 minutes.
- Unwrap the top and bake for an additional 5–10 minutes until golden and crisp.
- Let cool briefly before serving warm by pulling pieces apart.
Notes
Add red pepper flakes for a spicy kick.
Swap in roasted garlic for a sweeter flavor.
Use mozzarella for meltiness or Parmesan for a nutty edge.
Try rosemary or thyme for a different herb flavor.
Store leftovers wrapped in foil in the fridge for up to 3 days.
Reheat in the oven at 350 °F (175 °C) for 10–15 minutes.
To freeze, wrap the unbaked loaf tightly in foil and bake from frozen with extra baking time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 loaf
- Calories: 280
- Sugar: 0.5g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
