Sourdough Discard Pull Apart Garlic Bread –

If you’re looking for a delicious way to use up your sourdough discard, this pull-apart garlic bread is the perfect recipe. Soft, fluffy, and loaded with garlicky goodness, it’s a treat that balances comfort and health. Using sourdough discard not only reduces waste but also adds a slight tanginess that makes this bread unique.

Unlike traditional garlic bread that can feel heavy, this recipe is lighter, healthier, and made with simple ingredients. Olive oil replaces excessive butter, while fresh herbs and garlic give it flavor without relying on processed seasonings. Each pull-apart piece is perfectly portioned, making it easy to share at family dinners or gatherings.

Best of all, this recipe is beginner-friendly. You don’t need to be a master baker to enjoy homemade pull-apart garlic bread. With a little time and some patience for rising, you’ll have a golden, fluffy bread that tastes like it came straight from a bakery.

Cooking Time and Serving

• Prep Time: 20 minutes (plus 1–2 hours rising time)
• Cook Time: 30 minutes
• Total Time: About 2–2.5 hours
• Serving Size: 8–10 pieces

Ingredients

For the Dough:

• 1 cup sourdough discard (unfed)
• 2 ½ cups all-purpose flour (or half whole wheat for a healthier version)
• 1 packet (2 ¼ tsp) instant yeast
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• ½ tsp salt
• ¾ cup warm water (adjust as needed)

For the Garlic Butter Mix:

• 3 tbsp olive oil (or melted butter)
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• ½ tsp oregano (optional)
• ¼ tsp salt
• 2 tbsp grated Parmesan cheese (optional but delicious)

How to Make

1. Prepare the Dough
   • In a large mixing bowl, combine warm water, yeast, and honey. Let it sit for 5 minutes until foamy.
   • Add sourdough discard, flour, olive oil, and salt. Mix until a dough forms.
   • Knead on a floured surface for about 8–10 minutes until smooth and elastic.
3. First Rise
   • Place dough in a lightly oiled bowl, cover, and let rise for 1–2 hours, or until doubled in size.
5. Prepare Garlic Mix
   • In a small bowl, combine olive oil, minced garlic, parsley, oregano, salt, and Parmesan (if using). Set aside.
7. Shape the Dough
   • Punch down the risen dough and divide into small balls (golf-ball size).
   • Roll each ball lightly in the garlic mix until coated.
9. Arrange and Second Rise
   • Place coated dough balls into a greased baking dish or loaf pan, layering them slightly.
   • Cover and let rise for another 30 minutes.
11. Bake
    • Preheat oven to 375°F (190°C).
    • Bake for 25–30 minutes, or until golden brown and cooked through.
13. Serve
    • Let cool slightly before serving. Pull apart and enjoy warm!

Notes

• For extra flavor, sprinkle shredded mozzarella between dough balls.
• You can swap parsley with cilantro or basil depending on preference.
• If you want a vegan version, skip Parmesan and use vegan butter instead of olive oil.
• Leftovers can be stored in an airtight container for up to 2 days and reheated in the oven.

FAQs

Q: Can I make this without yeast?

A: Yes, but the texture will be denser since sourdough discard alone doesn’t provide enough rise for fluffy bread.

Q: Can I freeze it?

A: Absolutely! Bake, cool completely, then freeze. Reheat in the oven for 10–12 minutes before serving.

Q: Do I have to use discard, or can I use fed starter?

A: Both work, but discard is ideal since it reduces waste and gives a mild tangy flavor.

Q: What can I serve this with?

A: It pairs perfectly with pasta, soups, salads, or even as a party appetizer with dipping sauces.

Nutrition (Per Serving – Approx. 1 piece)