Cheesy Pull-Apart Garlic Bread Recipe

I am absolutely thrilled to share this Cheesy Pull-Apart Garlic Bread Recipe with you because it’s one of my all-time favorite comfort foods that never fails to impress. The combination of soft, fluffy bread with roasted garlic butter melting into gooey mozzarella creates a flavor explosion that’s both indulgent and deeply satisfying. Every time I make it, I’m reminded why this bread is perfect for sharing with family and friends, whether for a cozy weeknight dinner or a festive celebration. Trust me, once you try this recipe, you’ll be hooked.

Why You’ll Love This Cheesy Pull-Apart Garlic Bread Recipe

What really excites me about this Cheesy Pull-Apart Garlic Bread Recipe is how rich and flavorful it tastes without feeling overly complicated. The roasted garlic butter is the star of the show, offering a deep, mellow garlic flavor that’s softened by the creaminess of butter and the freshness of parsley. Then there’s the cheese—mozzarella melts perfectly, creating those dreamy, stringy pulls that make every bite pure joy. The bread itself is airy yet substantial, with a subtle sweetness from the tangzhong method that adds a delightful softness.

Another reason why I adore this recipe is how manageable it is to make at home. Yes, it takes a bit of time with rising and roasting the garlic, but the hands-on parts are straightforward and fun, especially rolling out the dough and cutting it into pull-apart pieces. It’s a perfect recipe for a weekend afternoon or a special occasion when you want a crowd-pleaser that looks impressive but doesn’t feel intimidating. I often serve this when I’m hosting guests or craving some seriously comforting carbs that everyone can share, and it never disappoints.

Ingredients You’ll Need

A pull-apart round bread loaf is shown, divided into many square pieces with each piece full of melted cheese. The bread top is golden brown with bubbly cheese browned in spots, and the inside is soft and white with gooey cheese stretching between the pieces. Small green herb bits are sprinkled evenly across the top. The bread sits on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential to achieving that perfect balance of texture, flavor, and richness in the Cheesy Pull-Apart Garlic Bread Recipe. Each one brings something special, from the tangzhong that gives a pillow-soft crumb to the fresh garlic that adds aromatic depth.

Bread flour: Provides the strong gluten structure that creates a chewy, satisfying bread texture.
Whole milk: Adds richness and helps the dough stay tender and moist.
Granulated sugar: Gives a subtle sweetness that balances the savory ingredients beautifully.
Sea salt: Enhances all the flavors and prevents the dough from tasting flat.
Instant dry yeast: The magical ingredient that helps the dough rise and become fluffy.
Egg: Binds ingredients together and adds richness to the dough.
Cream cheese: Adds a luscious, creamy element that makes the bread even softer.
Unsalted butter: Used both in the dough and the garlic butter for a rich, buttery flavor.
Garlic head: Roasted to mellow the pungency and bring out sweet, fragrant tones.
Olive oil: Drizzled on garlic for roasting to enhance flavor and prevent drying.
Chopped parsley: Adds a fresh, herbal note to the garlic butter.
Grated mozzarella: Melts perfectly, giving that irresistible gooey pull-apart effect.

Directions

Step 1: Prepare the tangzhong by mixing 20 grams of bread flour with 80 grams of whole milk in a small pot. Heat over medium heat and stir constantly until the mixture thickens and reaches around 150°F (65°C). This step is crucial for that fluffy, soft texture.

Step 2: Transfer the hot tangzhong to a clean bowl and cover it tightly with plastic wrap, making sure the wrap touches the surface so a skin doesn’t form. Let it cool to room temperature before moving on.

Step 3: In the bowl of your stand mixer fitted with a dough hook, add 300 grams bread flour, 15 grams granulated sugar, 6 grams sea salt, 6 grams instant dry yeast, the cooled tangzhong, 90 grams room-temperature whole milk, 40 grams full-fat cream cheese, 50 grams egg (about one medium), and 20 grams softened unsalted butter (but hold on adding the butter for the moment).

Step 4: Knead the dough for about 10 minutes until it starts coming together.

Step 5: Add the softened butter, then continue kneading at medium speed for another 10 to 20 minutes. You’re looking for a smooth, elastic dough that pulls away cleanly from the sides of the bowl.

Step 6: Dust your work surface lightly with flour. Transfer the dough and roughly pre-shape it into a round using your hands and a bench knife.

Step 7: Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let it proof in a warm spot at about 78°F (26°C) until it doubles in size. This takes around 1.5 to 2 hours.

Step 8: While the dough proofs, prepare the roasted garlic butter. Preheat your oven to 350°F (180°C). Chop the top off a garlic head to expose the cloves, drizzle with ½ tablespoon olive oil, sprinkle with flaky sea salt and black pepper, then wrap the head tightly in foil or place in a covered oven-safe dish.

Step 9: Roast the garlic for 45-60 minutes until the cloves are soft and buttery. Remove from the oven and let cool completely before squeezing the cloves out into a bowl.

Step 10: Add 70 grams unsalted softened butter, 1½ tablespoons chopped parsley, and a pinch of flaky sea salt to the roasted garlic cloves. Mash together with a fork until smooth and well combined, then set aside.

Step 11: Once the dough has doubled in size, lightly flour your work surface and roll the dough into a 12×12 inch square.

Step 12: Spread the prepared garlic butter evenly all over the dough, then sprinkle 100 grams grated mozzarella across the surface.

Step 13: Use a pizza cutter or sharp knife to cut the dough into 12 equal pieces. Arrange the pieces standing up closely packed into a 7×3.4 inch bread pan or loaf tin of a similar size.

Step 14: Cover the pan with plastic wrap and proof again for 30-45 minutes until the dough is puffy and nearly doubled.

Step 15: Preheat your oven to 350°F (180°C). Whisk together 1 egg with 1 tablespoon water to make an egg wash.

Step 16: Brush the egg wash gently over the surface of the dough, then sprinkle a bit of extra mozzarella on top for a golden, cheesy crust.

Step 17: Bake for 35-40 minutes until the bread is deeply golden and reaches an internal temperature of 200°F (95°C). The bread will sound hollow when tapped.

Step 18: Let the bread cool for a few minutes then serve warm so you can enjoy pulling apart those cheesy, garlicky pieces with ease.

Servings and Timing

This Cheesy Pull-Apart Garlic Bread Recipe makes about 1 generous loaf, perfect for 4 to 6 people as a side or snack. The hands-on prep time is approximately 30 minutes, but you’ll need about 2 to 2.5 hours for proofing and rising. Baking takes around 35 to 40 minutes. Total time from start to finish is roughly 3 hours and 10 minutes, including resting and cooling. It’s well worth the wait for the delicious results!

How to Serve This Cheesy Pull-Apart Garlic Bread Recipe

The image shows a round loaf of bread sliced almost all the way through into thick sections arranged upright in a white plate, with melted golden and white cheese oozing and stretching between the cuts. The crust is dark brown and crispy, while the inside of the bread is soft and light beige. The top of the cheese is slightly browned and bubbly, sprinkled with small green herb pieces. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Whenever I serve this Cheesy Pull-Apart Garlic Bread Recipe, I love pairing it with something simple that lets its flavors shine. It’s perfect alongside a fresh, green salad tossed in tangy vinaigrette or with a bowl of homemade tomato soup for dipping. The warmth and ooey-gooey cheese vibe make it a natural companion to pasta dishes, roasted vegetables, or grilled meats.

For some extra flair, I like to garnish the top of the bread with a little extra chopped parsley or a sprinkle of chili flakes before serving, giving it a fresh look and a subtle kick. Serving it warm is key — the cheese pulls best when hot, and the roasted garlic butter’s aroma really fills the room at just the right moment. I usually slice into portions and place the loaf on a wooden board or a rustic platter to encourage everyone to grab their piece right away.

When it comes to beverages, I find a crisp white wine like Sauvignon Blanc or a light, effervescent beer complements this bread wonderfully. For non-alcoholic options, a sparkling lemonade or iced herbal tea can be refreshingly balanced alongside the richness of the garlic butter and cheese. This bread makes any occasion special, whether it’s a casual weeknight meal, a holiday gathering, or a friendly get-together.

Variations

I love how versatile this Cheesy Pull-Apart Garlic Bread Recipe is, so I often experiment with different flavors and ingredients. If you want to mix things up, swapping the mozzarella for a blend of cheeses like sharp cheddar, fontina, or gouda can add new layers of taste and texture. You could also add some cooked bacon or caramelized onions between the layers for an extra savory surprise.

For those with dietary restrictions, I’ve had great success making this bread gluten-free by using a high-quality gluten-free flour blend that works well for yeast breads. Vegan versions can be created by replacing the butter with plant-based alternatives, subbing cream cheese with vegan cream cheese, and using a flax egg instead of a chicken egg. The roasted garlic butter can likewise be adapted with vegan butter and olive oil to maintain that luxurious texture.

In terms of cooking methods, I occasionally bake this bread in a cast-iron skillet covered with foil for a slightly different crust texture, or even try smaller rolls instead of one loaf for individual servings. The beauty is that the core principles of soft dough, roasted garlic butter, and melty cheese stay the same and deliver that unbeatable pull-apart experience.

Storage and Reheating

Storing Leftovers

I always recommend storing any leftover cheesy pull-apart bread in an airtight container or tightly wrapped in plastic wrap to keep it from drying out. It will stay fresh at room temperature for up to 2 days, but if you want to keep it longer, refrigeration is your friend. Just make sure to reheat it properly to bring back that delicious softness.

Freezing

This bread freezes beautifully! Once it has completely cooled, I wrap the loaf tightly in plastic wrap followed by a layer of aluminum foil or place it in a freezer-safe bag to prevent freezer burn. You can freeze it for up to 1 month. When you’re ready to enjoy, thaw it overnight in the fridge before reheating for the best texture.

Reheating

The best way to reheat leftover cheesy pull-apart bread is in a preheated oven at 325°F (160°C) for about 10-15 minutes, covered with foil to prevent the top from burning while allowing the inside to warm fully and melt the cheese again. I avoid microwaving since it tends to make the bread gummy and chewy rather than soft and fluffy. A little splash of water on the foil when reheating can help keep things moist.

FAQs

Can I use regular garlic instead of a whole garlic head roasted?

You certainly can, but roasting a whole garlic head transforms the cloves into a sweet, buttery, mellow spread that really elevates the flavor. If you use fresh minced garlic, it will be stronger and sharper, so I would sauté it gently to mellow the bite before mixing it into the butter.

Is the tangzhong method necessary for this recipe?

While you could skip the tangzhong, it really makes a noticeable difference in the soft, fluffy texture and freshness of the bread. It provides extra moisture retention and improves shelf life, so I highly recommend incorporating it if you want that signature pull-apart softness.

Can I make this bread ahead of time?

Absolutely! You can prepare the dough and refrigerate it overnight after the first rise to develop deeper flavor and make the process more manageable. Just allow it to come back to room temperature and continue with shaping and the final proof before baking.

What’s the best cheese to use besides mozzarella?

Great question! Mozzarella’s meltability and mild flavor make it ideal, but feel free to experiment with provolone, fontina, Monterey Jack, or even a blend with Parmesan for added complexity. Just make sure the cheese melts well and isn’t too crumbly.

Can I double the recipe for a larger batch?

Yes, you can double or even triple the recipe. Just be mindful of your bowl and pan sizes to give the dough plenty of room to rise and expand. If doubling, I also increase the proofing time slightly to ensure proper fermentation and development.

Conclusion

I truly hope you give this Cheesy Pull-Apart Garlic Bread Recipe a try because it’s such a rewarding baking project that yields fantastic, shareable results. The flavors, textures, and joyful pulling apart of cheesy, garlicky bread make it an instant favorite in my home, and I’m confident it will become one in yours too. Enjoy every warm, indulgent bite!