Description
Homemade cheesy pull-apart garlic bread elevates simple side dishes with irresistible charm. Melted cheese, aromatic herbs, and golden-brown edges make this recipe a crowd-pleasing companion for pasta, soups, or solo snacking.
Ingredients
Scale
Main Ingredients:
- 300 g bread flour
- 100 g grated mozzarella cheese
- 40 g full-fat cream cheese
- 1 head of garlic
- 70 g unsalted butter
Tangzhong Ingredients:
- 20 g bread flour
- 80 g whole milk
Additional Ingredients:
- 15 g granulated sugar
- 6 g sea salt
- 6 g instant dry yeast
- 90 g whole milk
- 50 g egg
- 20 g unsalted butter
- 1/2 tablespoon olive oil
- 1 pinch flaky sea salt
- 1 pinch black pepper
- 1 1/2 tablespoons chopped parsley
Egg Wash:
- 1 egg
- 1 tablespoon water
Instructions
- Prepare tangzhong by whisking bread flour and milk in a small pot over medium heat until it transforms into a thick, paste-like consistency at 150F/65C.
- Transfer tangzhong to a clean bowl, cover with plastic wrap touching the surface, and allow to cool to room temperature.
- Combine tangzhong with bread flour, sugar, salt, yeast, milk, cream cheese, and egg in a stand mixer using a dough hook, kneading for 10 minutes.
- Incorporate softened butter and continue kneading at medium speed for 10-20 minutes until the dough becomes smooth and separates from the bowl’s edges.
- Shape the dough into a round, place in a lightly oiled bowl, and let rise in a warm environment at 78F/26C for 1½ to 2 hours until doubled in size.
- Slice the top off a garlic head, exposing the cloves, and drizzle with olive oil, flaky salt, and pepper.
- Wrap garlic in aluminum foil and roast at 350F/180C for 45-60 minutes until tender.
- Squeeze roasted garlic cloves into a bowl and blend with softened butter, chopped parsley, and salt until smooth.
- Roll the proofed dough into a 12×12-inch square on a floured surface.
- Spread garlic butter evenly across the dough and generously sprinkle with mozzarella cheese.
- Slice the dough into 12 equal pieces using a pizza cutter.
- Arrange the dough pieces vertically in a greased loaf pan, stacking them upright.
- Allow the bread to proof for an additional 30-40 minutes until puffy.
- Preheat the oven to 350F/180C.
- Brush the top with egg wash and sprinkle extra cheese.
- Bake for 35-40 minutes until the bread achieves a golden brown color.
- Serve warm, pulling apart the cheesy, garlicky layers.
Notes
- Perfectly soft dough requires precise kneading, ensuring the butter is fully incorporated creates a silky, elastic texture.
- Tangzhong technique helps retain moisture, making the bread exceptionally soft and extending its freshness for several days.
- Roasting whole garlic head intensifies its sweetness and mellows the sharp flavor, transforming the bread’s overall taste profile.
- For gluten-free adaptation, substitute bread flour with a high-quality gluten-free blend and add xanthan gum to maintain structural integrity.
- Prep Time: 3 hours
- Cook Time: 1 hour 40 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 235 kcal
- Sugar: 2 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 50 mg