Cheesy Garlic Pull-Apart Bread

There is something magical about tearing into a loaf of bread that is warm from the oven with gooey cheese stretching between the pieces and the scent of garlic filling the air. This cheesy garlic pull-apart bread is always the first thing to disappear at parties or on game nights. The combination of crispy crust, melty mozzarella, and fragrant herbs takes this from simple bread to a crowd-pleasing centerpiece.

The first time I made this for friends, the tray was wiped clean before anything else. It is the one snack my family asks for every time we have a movie night.

Ingredients

• Artisan loaf such as sourdough: Look for a round or oval loaf with a hearty crust and soft interior The better the loaf the better the finished bread
• Mozzarella cheese shredded: Choose whole-milk mozzarella for the best melt and gooey texture Pre-shredded works in a pinch but block cheese grated fresh is best
• Unsalted butter: Look for rich yellow butter which means good flavor You want melted for easy mixing
• Garlic: Fresh cloves finely minced for the strongest aroma and flavor Avoid pre-minced jars if possible
• Fresh parsley chopped: This adds a pop of color and freshness Choose bunches with bright green leaves and skip any that look wilted

Instructions

Slice the Bread:

Using a serrated bread knife lay the loaf on a cutting board and slice vertically and then horizontally in a crosshatch pattern Cut almost all the way to the base but not completely through so the loaf stays intact

Mix the Garlic Butter:

In a small bowl pour in melted butter Add your finely minced garlic and freshly chopped parsley Stir until the mixture is well combined and the herbs are evenly distributed throughout

Brush the Loaf:

Take the bread and gently open the slits with your fingers Using a pastry brush or small spoon work the garlic butter deep into every cut and onto the top Be generous as the butter infuses flavor into the entire loaf

Stuff with Cheese:

Pick up small handfuls of shredded mozzarella and press them into each of the cuts Make sure the cheese is nestled all through the loaf for consistent cheesy pulls

Bake to Perfection:

Place the prepared loaf on a baking tray and wrap it completely in foil This traps the heat so the cheese melts evenly and the bread steams slightly Put it in a preheated oven at 350 degrees Fahrenheit or 180 degrees Celsius Bake for about twenty minutes or until the cheese is oozy and the loaf feels hot throughout

I always use block mozzarella and grate it fresh because the melt is incomparably gooey My daughter loves helping stuff the cheese into every nook and cranny and it turns every baking day into a memory

Storage Tips

Wrap any leftovers tightly in foil and refrigerate The bread warms up beautifully in the oven at 300 degrees for about ten minutes Avoid microwaving as it will toughen the crust You can also freeze the unbaked stuffed loaf and bake it straight from the freezer adding a few extra minutes to baking time

Ingredient Substitutions

Swap parsley for basil or chives if you prefer a different herbal note Try smoked provolone or fontina in place of mozzarella for a unique cheese pull If your loaf is extra-crusty drizzle a little extra butter to make sure every bite is tender inside

Serving Suggestions

Pile these pieces in a big basket with warm marinara for dipping Offer as a snack for movie nights or as a starter before pasta dinners This bread pairs beautifully with a fresh salad or a bowl of tomato soup too

Cultural and Seasonal Context

Pull-apart breads have roots in many cultures but when you combine cheesy garlic flavors it feels undeniably Italian While it is perfect any time of year it is especially welcome during the chillier fall and winter months just as hearty soups make their way to the table

Seasonal Adaptations

Folding in roasted red pepper bits adds a hint of sweetness Sprinkle the top with extra herbs when fresh parsley is abundant Add a touch of chili flakes to the butter for a hint of heat

Success Stories

Friends have told me they never thought pull-apart bread could be so simple and so addictive This recipe has turned new cooks into kitchen stars at potlucks Over the holidays it is my signature addition to the appetizer spread and I always spot someone sneaking seconds

Freezer Meal Conversion

Prepare the bread up to the point of baking then wrap tightly in foil and slip it into a freezer bag When you need it just bake from frozen at 350 degrees Fahrenheit for about twenty five or thirty minutes The cheese will be perfectly gooey and the bread will taste freshly baked

This bread is always a showstopper and loved by everyone. Enjoy sharing these cheesy, garlicky pulls at your next gathering or family night in.

FAQs about Recipes

→ What type of bread works best for pull-apart style?

An artisan loaf like sourdough offers the best structure and flavor for absorbing the garlic butter and holding the cheese.

→ How do you achieve even cheese melting?

Evenly stuff shredded mozzarella into each slit and bake the loaf wrapped in foil to ensure uniform melting.

→ Can I use different cheeses in this bread?

Yes, try blending cheeses like cheddar or provolone with mozzarella for varied flavor and texture.

→ What herbs pair well with garlic in this bread?

Fresh parsley adds brightness, while thyme or chives complement the garlic and cheese well.

→ How should you serve pull-apart bread?

Serve warm straight from the oven, allowing everyone to pull apart their own cheesy, garlicky piece.