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Garlic Parmesan Pull-Apart Bread Recipe

Avatar photoByLauren
Jump to Recipe· 4.9 from 86 reviews

If you’re like me and love a snack that’s both comforting and fun to share, this Garlic Parmesan Pull-Apart Bread Recipe is about to become your new best friend. Soft, buttery layers packed with roasted garlic, fragrant herbs, and a generous hit of Parmesan cheese make each pull so satisfying you won’t want to stop. I absolutely love how this turns out, and I’m excited to walk you through the process step-by-step so you can nail it in your own kitchen.

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Why You’ll Love This Recipe

  • Made From Scratch: Experience the joy of fresh bread with minimal fuss and rewarding flavor.
  • Garlic Roasting Magic: Roasting garlic mellows its sharpness and brings a sweet, buttery depth to every bite.
  • Wow-Factor Presentation: The pull-apart style makes it perfect for sharing at family dinners or parties.
  • Versatile and Customizable: You can tweak herbs and cheeses to suit your craving or pantry staples.
The image shows a loaf of herb garlic bread with several layers. The bread is sliced into thick pieces, exposing soft, light yellow-green layers inside that show herbs sprinkled throughout. The top layer is golden brown and slightly crispy with a dusting of white powder, likely cheese or seasoning, and small green herb leaves scattered over it. The bread rests on white parchment paper, which is on a white marbled surface, giving a clean and bright look. Small herb leaves and crumbs are scattered around the bread, adding a natural and fresh touch. Photo taken with an iphone --ar 2:3 --v 7 - Garlic Parmesan Pull-Apart Bread, cheesy garlic bread, homemade pull-apart bread, garlic bread with Parmesan, soft buttery bread this …

Ingredients You’ll Need

Every ingredient here has its role, from building the dough’s structure to layering up those rich garlicky, cheesy flavors. I favor using whole or 2% milk for moisture, and don’t skip the herbs—they truly lift the flavor profile.

Flat lay of two whole heads of garlic, a small white bowl of golden olive oil, a small white bowl of fine white salt, a small white bowl filled with white all-purpose flour, a small white bowl with granulated sugar, a small white bowl of beige active dry yeast granules, a small white bowl of creamy whole milk, a small white bowl of pale unsalted butter cubes, a small white bowl of clear water, a small white bowl with dried green basil leaves, a small white bowl with dried oregano, a small white bowl with dried rosemary, a small white bowl of fine garlic powder, two whole uncracked large brown eggs, a small white bowl of finely grated pale parmesan cheese, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Garlic Parmesan Pull-Apart Bread, cheesy garlic bread, homemade pull-apart bread, garlic bread with Parmesan, soft buttery bread
  • Heads of garlic: Roasting these brings out a sweet, mellow garlic flavor that’s far better than raw.
  • Olive oil: Adds richness and helps soften the roasted garlic.
  • Salt: Essential for balancing flavors; don’t omit.
  • All-purpose flour: The backbone for our dough; choose a good quality brand for best rise.
  • Sugar: Feeds the yeast and helps with browning.
  • Active dry yeast: This little powerhouse is what makes our bread fluffy and light.
  • Milk (whole or 2%): Adds tenderness and richness to the dough.
  • Unsalted butter: You’ll use some in the dough and more in the filling for unbeatable flavor.
  • Water: Important to activate the yeast and hydrate the dough.
  • Dried basil, oregano, rosemary: These herbs give the bread a lovely Italian-inspired aroma.
  • Garlic powder: Boosts the garlic flavor in the dough.
  • Eggs: Help enrich the dough, making it tender and giving it a beautiful golden color.
  • Finely grated Parmesan cheese: This cheesy punch is what truly makes the bread unforgettable.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging folks to make this Garlic Parmesan Pull-Apart Bread Recipe their own. Here are some tweaks and twists I’ve enjoyed or seen done by friends that you might want to try too.

  • Cheesy Variation: Swap half the Parmesan with shredded mozzarella for an ooey-gooey stretch factor—my kids can’t get enough of this version!
  • Herb Swap: Fresh herbs like parsley, thyme, or chives work beautifully if you have them; they add a vibrant, fresh note.
  • Spicy Kick: Add a pinch of red pepper flakes in the garlic butter mixture for a subtle heat boost—I discovered this when inviting friends who love a little spice.
  • Whole Wheat Dough: Mix whole wheat flour for a nuttier, heartier loaf—I usually do this when I want something a bit more substantial without losing softness.

How to Make Garlic Parmesan Pull-Apart Bread Recipe

Step 1: Roast the Garlic

This is where the magic starts. Cut the tops off your garlic heads to expose the cloves, drizzle with olive oil, sprinkle with a pinch of salt, then wrap them tightly in foil. Pop these into a 400°F oven for 35–40 minutes until they’re soft and golden. When cool, squeeze out the roasted garlic cloves—this mellow, buttery paste is the flavor base you’ll thank me for.

Step 2: Prepare the Dough

Proof your yeast by mixing it with warm water, sugar, and a splash of milk. Give it about 5–10 minutes until it’s bubbly. Meanwhile, whisk your dry ingredients including the herbs, garlic powder, and salt in a large bowl. Add in the eggs, remaining milk, melted butter, and the activated yeast mixture. Mix and knead until you have a soft, elastic dough that springs back when poked—about 8-10 minutes by hand or 5 in a stand mixer.

Step 3: First Rise

Cover your dough with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours until doubled in size. I like to preheat my oven to the lowest setting for a couple of minutes, turn it off, and set the dough inside to help, especially in cooler months.

Step 4: Assemble the Pull-Apart Layers

Once risen, punch the dough down gently and roll it out into a large rectangle. Spread softened butter over the surface, then evenly dot with roasted garlic cloves (mashed slightly), sprinkle the Parmesan, and then the dried herbs all over. Cut the rectangle into squares or strips, stack or layer them in a greased 9×5-inch loaf pan—it’s incredibly satisfying to build!

Step 5: Second Rise and Baking

Let the assembled loaf rise, uncovered, for another 30 minutes to puff up. Then bake at 350°F for 30–35 minutes until golden and cooked through. Let it cool slightly before turning out onto a board for pulling apart.

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Pro Tips for Making Garlic Parmesan Pull-Apart Bread Recipe

  • Don’t Rush the Rises: Let your dough double properly both times—it makes a world of difference in texture.
  • Even Spreading: Make sure your butter and garlic are evenly spread so every pull gets that perfect flavor burst.
  • Room Temperature Eggs and Butter: This helps your dough come together smoother and rise better, which I learned the hard way once!
  • Pan Choice Matters: Use a snug loaf pan so the dough stacks nicely and bakes evenly—oversized pans can lead to a flatter loaf.

How to Serve Garlic Parmesan Pull-Apart Bread Recipe

The image shows a loaf of pull-apart bread standing on white parchment paper over a white marbled surface. The loaf has several tall, thick layers of golden-brown bread with some darker spots from seasoning or herbs baked throughout. The top is sprinkled with coarse salt and small green herbs. A few pieces of bread are pulled away from the loaf on the right side, revealing soft, light-colored, fluffy inside layers. Some loose flour and herb sprigs are scattered around the bread. The background is a simple, light grey wall. Photo taken with an iphone --ar 2:3 --v 7 - Garlic Parmesan Pull-Apart Bread, cheesy garlic bread, homemade pull-apart bread, garlic bread with Parmesan, soft buttery bread

Garnishes

I like to sprinkle a little extra fresh parsley or basil on top right before serving for a pop of color and fresh flavor. A tiny drizzle of good-quality olive oil finishing the bread fresh out of the oven really elevates it too.

Side Dishes

This pull-apart bread pairs wonderfully with soups like tomato basil or hearty chili, salads with tangy vinaigrette, or alongside pasta dishes. My family goes crazy for it served with a creamy chicken alfredo or a big bowl of minestrone.

Creative Ways to Present

For special occasions, I’ve tried arranging individual pull-apart squares in a circular pattern on a platter, garnished with rosemary sprigs and Parmesan shards—makes a gorgeous centerpiece that invites everyone to dig in. Wrapping it in parchment with a tied ribbon also makes a thoughtful edible gift!

Make Ahead and Storage

Storing Leftovers

I wrap leftovers tightly in plastic wrap and then foil, keeping them at room temperature for up to 2 days to maintain softness. If it gets a little firm, reheating fixes it beautifully.

Freezing

This bread freezes great—just wrap it well and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and then warm gently in the oven.

Reheating

I like to reheat at 300°F for about 10 minutes, wrapped loosely in foil, to warm through without drying out. It comes out soft and delicious, almost like fresh-baked.

FAQs

  1. Can I make this Garlic Parmesan Pull-Apart Bread Recipe without fresh garlic?

    Yes! If you don’t have fresh heads to roast, you can increase the garlic powder slightly and mix it into the butter spreading over the dough. It won’t have quite the same mellow depth of roasted garlic, but still delivers a great garlicky punch.

  2. How long does the bread keep fresh?

    At room temperature, covered well, it stays soft and delicious for 1-2 days. For longer storage, freezing is best, as it maintains the texture and flavor well.

  3. Can I use instant yeast instead of active dry yeast?

    Absolutely! You can substitute instant yeast for active dry yeast using the same amount; just mix it directly with the dry ingredients without proofing in water first.

  4. What if my bread is dense or doesn’t rise well?

    This often happens if the yeast is expired or water is too hot or cold. Make sure your yeast is fresh, activate in warm (not hot) water, and allow your dough to rise in a warm place. Kneading well also develops gluten for good structure.

Final Thoughts

Honestly, this Garlic Parmesan Pull-Apart Bread Recipe has won a permanent spot on my cozy night and weekend list because it’s just so darn satisfying and addictive. There’s something magical about pulling apart warm, cheesy, garlicky bread and sharing it with friends or family that brings everyone closer. I hope when you try this, it becomes one of those comfort favorites you reach for again and again—and I’d love to hear how you make it your own!

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Garlic Parmesan Pull-Apart Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 86 reviews
  • Author: Lauren
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: 1 loaf (9×5 inch)
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-American
Print Recipe

Description

This Roasted Garlic Parmesan Herb Pull-Apart Bread is a savory, soft loaf bursting with the rich flavors of roasted garlic, parmesan cheese, and aromatic herbs. Perfect as a side for dinner or as a flavorful snack, this pull-apart bread is easy to prepare with a homemade yeast dough and generously layered with a buttery, cheesy filling infused with basil, oregano, and rosemary.

Ingredients

Roasted Garlic

  • 2 heads of garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Dough

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/3 cup milk (whole or 2%)
  • 1/4 cup unsalted butter
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 2 large eggs

Herb and Cheese Filling

  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 6 tablespoons unsalted butter
  • 1/2 cup finely grated parmesan cheese

Instructions

  1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, drizzle with olive oil, and sprinkle with 1/4 teaspoon of salt. Wrap in foil and roast for about 30-35 minutes until the cloves are soft and caramelized. Let cool, then squeeze out the roasted garlic paste.
  2. Prepare the Dough: In a small saucepan, warm the milk, butter, and water until the butter melts and the mixture is warm to the touch (not hot). In a large mixing bowl, combine the flour, sugar, yeast, and 1/2 teaspoon salt.
  3. Combine Wet and Dry Ingredients: Add the milk mixture, eggs, and roasted garlic paste to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 6-7 minutes.
  5. First Rise: Place the dough in a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for approximately 1 hour or until doubled in size.
  6. Prepare the Herb Butter: In a small bowl, combine the softened 6 tablespoons of butter, dried basil, oregano, rosemary, garlic powder, and grated parmesan cheese. Mix well to form a flavorful herb butter spread.
  7. Shape the Dough: Punch down the risen dough and roll it out on a floured surface into a rectangle roughly 9×13 inches. Cut the dough into squares or strips suitable for layering.
  8. Assemble the Pull-Apart Bread: Generously spread the herb butter mixture between the layers or on each cut piece, stacking or layering them in a greased 9×5-inch loaf pan to create the pull-apart effect.
  9. Second Rise: Cover the assembled loaf with a towel and allow it to rise again in a warm place for 30-45 minutes until puffy.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30-35 minutes, or until golden brown on top and cooked through (an internal temperature of about 190°F is ideal). If the top browns too quickly, tent with foil partway through baking.
  11. Cool and Serve: Let the bread cool in the pan for 10 minutes before removing it to a wire rack. Serve warm, pulling apart pieces as desired.

Notes

  • The roasted garlic adds a sweet, mellow flavor that is key to this recipe; don’t substitute with raw garlic.
  • You can use whole milk or 2%, but avoid skim milk as it affects dough texture.
  • For a richer taste, use freshly grated Parmesan rather than pre-grated cheese.
  • If you don’t have all the dried herbs, Italian seasoning blend can be used as a substitute.
  • Ensure your yeast is active by proofing it in warm water before mixing, especially if it’s older.
  • The dough needs to rise in a warm, draft-free environment to double properly; you can create this by turning on the oven light with the oven off.
  • This bread is best served warm but can be reheated in a low oven or microwave to refresh texture.
  • Store leftovers tightly wrapped to maintain softness; it can be frozen after baking and thawed before reheating.

Nutrition

  • Serving Size: 1 slice (approximately 1/12th of loaf)
  • Calories: 210
  • Sugar: 2g
  • Sodium: 260mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 45mg
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Hey there! I’m Lauren Braiden—your foodie friend who believes every meal should be tasty and low-stress. Expect easy peasy recipes, plenty of kitchen laughs, and zero judgment if you sneak a bite before the timer dings. Let’s cook, chat, and eat the good stuff together! 🎉🍴

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