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This Cheesy Garlic Herb Pull Apart Bread is a standout comfort food that transforms simple ingredients into an irresistible side dish.
What makes it truly special is its harmonious blend of fresh garlic, fragrant parsley, and rich cheeses, creating layers of flavor that unfold with every pull.
Beyond its deliciousness, this recipe offers a moderate protein content thanks to the cheddar and Parmesan cheeses, contributing 6 grams of protein per serving.
It also features good fats from unsalted butter and olive oil, balancing richness with wholesome nourishment.
With only 231 calories per slice and a modest 23 grams of carbohydrates, it fits well into a balanced diet when enjoyed in moderation.
This pull-apart bread is perfect for everyday cooking because it’s both satisfying and versatile — ideal for serving alongside soups, salads, or pasta dishes.
Plus, its make-ahead dough and hands-on baking process make it a fantastic option for meal prep or family gatherings.
Must-Have Tools for Perfect Results
Stand Mixer with Dough Hook Attachment
This tool simplifies kneading, ensuring a smooth, elastic dough without tiring your hands. It’s indispensable for any home baker aiming for consistent bread texture.
8-Inch Round Cake Pans
Perfect for shaping the pull-apart bread rings, these pans help the dough rise evenly and bake to a golden crust. Their versatile size also makes them great for cakes, quiches, and more.
Sharp Serrated Knife
Essential for slicing the dough rolls almost through without cutting them apart, this knife gives clean, precise cuts that enable the signature pull-apart effect.
Measuring Cups and Spoons
Accurate measurements are crucial for yeast baking success, so having reliable measuring tools ensures your ingredients are perfectly balanced every time.
Silicone Baking Mat or Cooking Spray
Prevents sticking and ensures easy cleanup, making your baking experience smoother and your bread come out flawlessly.
Herb Pull-Apart Bread
Equipment
- 1 Stand mixer with dough hook attachment
- 2 Eight-inch round cake pans
- 1 sharp serrated knife
- Measuring cups and spoons (various)
- Cooking spray or silicone baking mat
Ingredients
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons active dry yeast one packet
- 1 cup warm water 110–115°F
- 2 ½ cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon olive oil
- ½ cup unsalted butter softened
- 3 tablespoons fresh parsley finely chopped
- 2 teaspoons minced garlic
- Pinch of salt
- 1 cup shredded cheddar cheese divided
- ¼ cup grated Parmesan cheese divided
- Ground black pepper to taste
Instructions
- Activate the Yeast: In a small bowl, combine the sugar and yeast. Pour the warm water over this mixture and stir gently. Let it sit for 5 to 10 minutes, or until it becomes frothy and bubbly, signaling the yeast is active.
- Prepare the Dough Base: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil. Mix on low speed or stir with a wooden spoon just until a rough dough starts to form.
- Knead the Dough: Transfer the dough to a floured surface. Knead by hand for about 10 to 15 minutes, gradually adding more flour as needed (about 1 tablespoon at a time) until the dough is smooth, elastic, and only slightly sticky. Alternatively, use the stand mixer on medium speed with the dough hook for 5 to 7 minutes, adding flour gradually until the same texture is achieved.
- First Rise: Lightly grease a large bowl and place the dough inside, turning it to coat with oil. Cover the bowl with plastic wrap or a damp towel, and leave it in a warm spot for about 1 hour, or until the dough has doubled in size.
- Prepare Herb Butter Mixture: While the dough is rising, combine the softened butter, chopped parsley, minced garlic, and a pinch of salt in a small bowl. Stir well until all ingredients are evenly mixed.
- Shape the Dough Logs: Once risen, gently punch down the dough to release air. Divide it into two equal portions. On a lightly floured surface, roll one portion into a rough rectangle about 14 by 8 inches. Spread half of the herb butter mixture evenly across the dough surface. Sprinkle ½ cup shredded cheddar and 2 tablespoons Parmesan cheese evenly over the buttered dough. Add a light sprinkle of black pepper. Roll the dough tightly along the longer side into a log and pinch the seam to seal.
- Slice and Arrange in Pans: Place the log seam-side down on the floured surface. Using a sharp serrated knife, cut the log into 1-inch slices, slicing almost through but keeping the base connected so the rolls stay together. Carefully transfer the log into one of the prepared 8-inch round pans, forming a ring shape with the cut rolls facing up. Repeat with the second dough portion to create a second ring in the other pan.
- Final Rise and Bake: Spread or dollop the remaining herb butter mixture over the top of the rolls in both pans. Cover loosely with a clean kitchen towel and let rest for 15 to 20 minutes to rise again. Meanwhile, preheat the oven to 400°F (200°C). Bake the bread rings for 20 to 25 minutes, or until the tops turn a deep golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Remove the pans from the oven and allow the bread to cool slightly before serving. Pull apart the rolls to enjoy warm, gooey cheesy goodness with every bite.
Notes
- For best results, ensure your water temperature for activating yeast is between 110°F and 115°F; too hot can kill the yeast, too cool will slow the rise.
- If you don’t have a stand mixer, kneading by hand works just as well—just be prepared for a bit more arm work!
- You can substitute fresh parsley with other herbs like basil or oregano for a different flavor twist.
- Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the oven or microwave before serving.
- This recipe yields two 8-inch rounds, perfect for sharing or freezing one for later.
Chef’s Secrets for Irresistible Bread
Achieving the perfect cheesy garlic herb pull-apart bread comes down to a few key techniques.
First, don’t rush the yeast activation; letting it fully foam ensures a good rise and light texture.
When kneading, aim for a smooth, elastic dough that’s just slightly sticky—too dry or too wet will affect the bread’s softness.
Rolling the dough into tight logs and slicing carefully without cutting through the base is essential to get those signature pull-apart rolls that bake evenly.
Use fresh garlic and parsley for vibrant flavor, and spreading softened butter rather than melted ensures the herbs stay evenly distributed without making the dough soggy.
Lastly, letting the dough rest after shaping allows the rolls to puff up nicely, producing a tender crumb and golden crust.
These small steps make all the difference between good bread and unforgettable bread.
Serving Suggestions to Impress Guests
This cheesy garlic herb bread pairs beautifully with a variety of meals, making it an ideal side dish or appetizer.
Serve it alongside warm soups like tomato basil or creamy potato leek to soak up delicious broths.
It’s also a fantastic accompaniment to pasta dishes, especially those with light sauces like aglio e olio or pesto.
For a casual meal, pair the bread with a fresh green salad and a tangy vinaigrette to balance richness.
If you want to turn it into a snack or party favorite, serve it warm with a side of marinara or ranch dipping sauce.
The pull-apart design encourages sharing, making it a crowd-pleaser at family dinners or gatherings.
Storage Tips for Freshness
To maintain the bread’s soft texture and cheesy flavor, store it properly after baking.
Allow the bread to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container to prevent drying out.
At room temperature, it will stay fresh for about two days. For longer storage, refrigerate it for up to five days, but be aware this may slightly dry the bread.
When ready to enjoy, reheat gently in a preheated oven at 325°F for 10-15 minutes or microwave in short bursts to revive softness.
If you want to freeze the bread, wrap it well in plastic and aluminum foil, and it can be frozen for up to three months.
Thaw overnight in the fridge before reheating.
Frequently Asked Questions About Bread
Q1: Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast by using about 25% less and mixing it directly with the flour. It doesn’t require proofing in warm water first, which speeds up the process.
Q2: Can I make this bread ahead and bake later?
Absolutely! You can prepare the dough, shape it, then cover and refrigerate it overnight. Let it come to room temperature and rise a bit before baking for fresh results.
Q3: What if I don’t have fresh parsley?
Dried parsley can be used, but fresh provides a brighter, more vibrant flavor. If using dried, reduce the amount to about one teaspoon and mix it into the butter thoroughly.
Q4: How do I prevent the bread from being too dense?
Proper kneading and proofing are crucial. Make sure the dough is elastic and soft, and allow it to rise fully in a warm place. Under-proofed dough will result in dense bread.
Q5: Can I substitute the cheeses?
Yes, you can experiment with mozzarella, Monterey Jack, or Gruyère for different flavor profiles. Just ensure the cheese melts well to maintain that gooey texture.
This recipe is inspired by girlversusdough and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
