Why You’ll Love Easy Pull‑Apart Garlic Bread Recipe

It’s interactive and shareable — everyone can pull off a piece.
Full of rich garlic and herb flavor in every bite.
Requires just a few simple ingredients.
Beautiful presentation without being fussy.
Works great for parties, dinners, or cozy nights in.

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 or similar)
Unsalted butter, softened
Garlic, minced
Fresh parsley, finely chopped
Fresh chives, finely chopped
Salt
Black pepper
Optional: shredded mozzarella or parmesan cheese

Directions

Preheat your oven to 350 °F (175 °C).
In a bowl, mix together the softened butter, minced garlic, parsley, chives, salt, and pepper until well combined.
With the round loaf, make diagonal cuts across the top about 1 inch apart, without cutting through the bottom crust.
Rotate the loaf 90°, and make another diagonal set of cuts, forming a crosshatch pattern.
Use your fingers or a small spatula to gently spread the garlic‑butter mixture between each cut, making sure it reaches deep into the crevices.
If using cheese, sprinkle it between the cuts as well.
Wrap the entire loaf in aluminum foil, leaving the top slightly open for crisping.
Place on a baking sheet and bake for 15–20 minutes.
Unwrap the top a bit and bake an additional 5–10 minutes until the top is golden brown and crispy.
Remove from oven, let it cool a few minutes, then serve warm and enjoy!

Servings and timing

Servings: About 10 servings
Prep time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes

Variations

Cheesy version: Add mozzarella, parmesan, or cheddar between the cuts.
Pesto twist: Swap or mix in basil pesto with the garlic butter.
Spicy kick: Add diced jalapeños, red pepper flakes, or cayenne to the butter mixture.
Herb swap: Use rosemary, thyme, or oregano instead of (or in addition to) parsley & chives.
Sweet version (dessert): Use cinnamon sugar and butter instead of garlic butter for a pull-apart dessert bread.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days.
To reheat: wrap in foil and warm in a 300 °F (150 °C) oven for 10–15 minutes.
For a quick fix, microwave individual portions for 15–20 seconds (though this won’t keep crispness).
You can freeze the bread for up to 3 months. Thaw overnight, then reheat as above.

FAQs

1. What’s the best type of bread to use?

A round, crusty loaf (like sourdough or Italian-style) works best. The firm crust keeps the loaf intact and the soft interior absorbs the butter mixture well.

2. Can I use store‑bought garlic butter instead of making my own?

Yes, though fresh garlic and fresh herbs tend to give the best flavor. If you use store‑bought, choose one with good ingredients and maybe add extra fresh garlic or herbs.

3. How do I know when the bread is done baking?

The top should be golden brown and crispy, and the center should feel warm. You can gently pull apart a small section to test doneness.

4. Can I make this ahead of time?

You can prepare the garlic butter mixture and cut the bread ahead (but don’t spread until baking). Cover and refrigerate the butter, keep the loaf at room temperature, then assemble and bake when ready.

5. Can I add meat (like bacon or ham)?

Yes — crisped bacon bits, diced ham, or even pepperoni can be tucked between the cuts for a hearty twist. Just ensure they’re cooked beforehand.

6. Is this recipe gluten‑free adaptable?

Potentially — you’d need a round gluten‑free bread with a sturdy crust. Texture may vary, so test with your favorite gluten‑free loaf.

7. Can I make it dairy‑free or vegan?

Yes. Use a plant-based butter substitute and skip or replace cheese with a vegan version. Ensure your butter substitute can melt and soak well.

8. What if the interior stays a little doughy?

Make sure your cuts are deep enough to allow heat to penetrate. Also consider leaving the foil slightly more open toward the end so heat can crisp the center.

9. Can I re-crisp the bread after it softens?

Yes — place it in a warm oven (around 300 °F / 150 °C) for a few minutes, either wrapped or unwrapped, until crisp again.

10. Can I scale this up for multiple loaves or a party?

Absolutely. Multiply ingredients proportionally and bake multiple loaves. You may need more oven space or stagger baking times, but method remains the same.

Conclusion

This pull‑apart garlic bread transforms an ordinary loaf into something showstopping yet simple. Warm, buttery, and loaded with garlic and herbs — it’s perfect alongside soups, pasta, or on its own. With easy ingredient swaps and lots of room for creativity, it’s sure to become a favorite in your recipe rotation. Let me know if you’d like a printable recipe card version!

Easy Pull‑Apart Garlic Bread

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This pull-apart garlic bread is soft, buttery, and packed with garlicky herb flavor. It’s made with simple ingredients and baked until golden brown, perfect as a side dish or appetizer.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 1 loaf (6–8 servings)
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C).
Slice the loaf of bread in a crisscross pattern, being careful not to cut all the way through.
In a small bowl, mix melted butter, garlic, parsley, Italian seasoning, salt, and pepper.
Use a spoon or brush to drizzle the garlic butter mixture into the cracks of the bread.
Stuff shredded mozzarella and Parmesan into the cuts if using cheese.
Wrap the loaf in foil and place it on a baking sheet.
Bake for 15–20 minutes, until cheese is melted and bread is heated through.
Unwrap and bake for an additional 5 minutes to crisp the top.
Serve warm and pull apart pieces to enjoy.

Notes

You can substitute dried parsley if fresh is unavailable.
For extra spice, add a pinch of red pepper flakes to the butter mixture.
Best served immediately while warm and gooey.
Can be made ahead and reheated in the oven.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 2g
Sodium: 380mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 7g
Cholesterol: 25mg