Sourdough Discard Garlic Pull Apart Bread Recipe
This Sourdough Discard Garlic Pull Apart Bread is a soft, flavorful loaf made using leftover sourdough starter discard, enriched with garlic and fresh herbs. Perfect as a pull-apart side for meals or for snacking, this bread combines the tangy depth of sourdough with aromatic garlic butter, delivering a deliciously tender and aromatic bread.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough
- ¼ cup non-dairy or regular dairy milk (warmed to 110℉)
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 cups + 1 Tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 egg (lightly beaten)
- 1 Tablespoon fresh parsley or rosemary (chopped)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 Tablespoons unsalted butter (melted)
Herb Garlic Butter Topping
- 7 Tablespoons unsalted butter (softened)
- 1 Tablespoon fresh parsley or rosemary (chopped)
- 1 Tablespoon garlic powder
- ½ teaspoon kosher salt
- Flaky sea salt (for topping)
Instructions
- Mix the dough ingredients: Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
- Knead the dough: Transfer dough to a smooth work surface and knead by hand for about 3-4 minutes until the dough is smooth and slightly tacky but not sticky. Adjust consistency by adding small amounts of flour or milk if needed.
- First rise: Place the dough in a large greased bowl, cover with plastic wrap, and let it rise for 60-90 minutes until doubled in size.
- Prepare the garlic herb butter: While the dough rises, combine softened butter, chopped herbs, garlic powder, and ½ teaspoon kosher salt in a small bowl. Mix well. Set aside 1 Tablespoon of this mixture for brushing after baking.
- Shape the bread pieces: Once the dough has risen, turn it out onto a work surface and divide into 12 equal pieces (about 55 grams each). Flatten each into a 4-inch circle, spread 1-2 teaspoons of the butter mixture on each piece, fold in half like a taco, and place fold-side down in the prepared 9x5-inch loaf pan. Repeat for all pieces.
- Second rise: Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise again for 30-45 minutes until puffed but not rising above pan edges.
- Preheat the oven: Heat the oven to 350℉ (175℃).
- Bake the bread: Bake for 30 minutes, then cover loosely with aluminum foil and bake for an additional 5-10 minutes until the loaf is golden brown and the internal temperature reaches about 200℉ (95℃).
- Finish and serve: While still warm, brush the loaf with the reserved butter mixture and sprinkle with flaky sea salt. Let cool in the pan for 10 minutes before serving.
Notes
- Using a kitchen scale to portion dough pieces ensures even baking and uniform pull-apart pieces.
- Warm milk to about 110℉ to activate the yeast without killing it.
- Covering the loaf with foil midway prevents over-browning while allowing the bread to fully bake.
- The internal temperature target of 200℉ ensures the bread is fully cooked through.
- Using sourdough discard reduces waste and adds unique flavor to the bread.
- Fresh herbs can be substituted according to preference, such as rosemary or parsley.