Fresh Milled Sourdough Cheesy Garlic Pull Apart Bread

This decadent sourdough pull apart bread is filled to the brim is buttery garlic and cheddar! Made with fresh milled flour for incredible flavor, this loaf will be a family favorite!

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Sometimes you just want to amp up your sourdough bread game and this cheesy garlic pull-apart bread is definitely a way to do just that!

Using a loaf of fresh milled sourdough bread, garlic butter, herbs, and melty cheese, you can easily have a delicious appetizer on the table to go along side almost any meal!

For more delicious sourdough recipes, click here!

Why you will love this recipe for cheesy pull-apart bread

Easy Recipe – Using an already made loaf of bread, you can make this incredible recipe. It’s also quick to pull together.

Delicious – This recipe for sourdough cheesy pull apart bread is incredibly tasty and makes the perfect appetizer. By the way, your family will go crazy for this bread!

Nutritious – You may not believe this can be nutritious, however made with fresh milled flour and wholesome ingredients, it’s actually a healthy dish that you can feel great about serving your family.

Ingredients you need for Sourdough Pull Apart Bread

• 1 loaf of fresh milled sourdough artisan bread – If you don’t make homemade sourdough bread, you can use a loaf of store bought sourdough artisan bread.
• 4 tablespoons or half a stick of unsalted butter
• 5-6 cloves of garlic – If you do not have fresh garlic, use 3-4 teaspoons of garlic powder.
• 1/2 teaspoon of salt
• 8 ounces of shredded cheese (I used sharp cheddar cheese, but mozzarella cheese would be so good!)
• Fresh parsley or other herb of choice

My simple recipe for fresh milled sourdough artisan bread is perfect for this cheesy pull apart bread.

How to make the bread

Mill the wheat berries

Mill your wheat berries on the fine setting of your grain mill.

I use the Nutrimill Grain Mill (by the way, I have a $20 off coupon: rose20!)

Mix the dough

In a large bowl mix the water and sourdough starter.

Add the flour and salt.

Mix until a shaggy dough forms and there is no more dry flour.

Autolyse

Cover and let the dough rest for 30 minutes to an hour.

Stretch and Fold

Perform 4-6 sets of stretch and folds 15-30 minutes apart.

Do do this, lift up on one corner of the dough and fold it into the center of dough.

Turn the bowl a quarter turn and repeat until you make it all the way around the bowl.

Bulk Fermentation

After the last set of stretch and folds, cover the bowl and let the dough rise in a warm place for an additional 4-6 hours or until the dough is puffy and airy, as well as not sticky.

Shape the dough

After the dough rises, prepare your banneton basket by lining it with a tea towel and liberally dusting with flour.

Turn the dough onto a lightly floured surface. Shape the dough by lifting the corners of the dough into the center of the dough all the way around to make a round shape.

Turn the dough over and drag across the table to build surface tension and seal the seam.

Place the dough in the banneton basket seam side up.

Pinch the seam together.

Cover with plastic wrap and place directly into the fridge for an extended cold fermentation overnight.

Bake the Bread

The next day, preheat the oven to 450 degrees F with a dutch oven inside while it is preheating.

Take the dough out of the fridge and turn over onto a piece of parchment paper.

Note: You do not have to let it come to room temperature before baking

Taking a razor blade or sharp knife and make a straight slash across the top of the dough.

Carefully place into the hot Dutch oven and replace the lid.

Bake for 20 minutes.

Remove the lid and continue baking for 15 minutes until golden brown.

Let bread cool completely on a wire rack before proceeding with the recipe.

How to make Sourdough Pull Apart Bread

Preheat the oven to 350 degrees F.

Take the cooled loaf of sourdough bread and using a serrated knife, make diagonal cuts along to loaf about 1 inch apart.

First cut across your sourdough loaf in one direction and turn the loaf and cut across the first set of cuts to make little cubes of bread without cutting them out.

Cut all the way to the bottom without cutting the bottom of the loaf.

Melt the butter on the stove in a small saucepan and add the garlic and salt.

Note: If using salted butter, omit the salt

Shred the cheese or use pre-shredded cheese.

Pour the melted butter mixture evenly over the bread making sure it seeps into the all the cracks.

You can use a pastry brush to brush the butter mixture into the crevices.

Stuff the cheese into the cracks.

Wrap the loaf in aluminum foil or place in a Dutch oven on a piece of parchment paper.

If using a Dutch oven, bake for 10-15 minutes with the lid on the dutch oven and then 10 minute without the lid.

If using aluminum foil, bake for 20-25 minutes.

Sprinkle the top with parsley or other fresh herbs of your choice.

Another great topping would be chopped fresh green onion.

Serve this easy appetizer as a side dish with soup or pasta, or serve on its own!

Make this cheesy garlic bread for special meals as well as a treat on a weeknight!

Storage

Store leftover sourdough pull-apart cheese bread in an airtight container in the fridge for 3-4 days.

Reheat leftovers in the oven on a baking sheet at 350 degrees F for 15-20 minutes or until heated through.