The Best Cheesy Sourdough Pull Apart Bread

If I could only bring one bread to every party, gathering, or random Wednesday night event this sourdough pull apart bread would be it. I mean this stuff is seriously good.

We’re talking warm, crusty sourdough loaded with garlic butter, melty mozzarella cheese, a sprinkle of Parmesan, and just the right hit of fresh herbs. It’s cheesy, buttery, golden brown perfection. Plus, pulling apart each piece is half the fun!

I’m genuinely in love with this bread. It’s the kind of bread that disappears in minutes (don’t say I didn’t warn you), and it’s always a hit whether you serve it as an appetizer, a side dish, or just hover over the baking sheet like I do, sneaking piece after piece.

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Ingredients You’ll Need for This Sourdough Pull Apart Bread

Here’s what you’ll need to whip up this cheesy, garlicky masterpiece:

• 1 crusty sourdough loaf: A round artisan-style sourdough bread works best. You can use a homemade sourdough loaf if you’ve got an active starter going, but a store-bought loaf of sourdough bread totally works too! No judgment here! This recipe is all about ease, flavor, and getting that cheesy garlic bread moment with very little effort. 
• unsalted butter, melted: For that dreamy garlic butter flavor. You can also use olive oil if needed.
• garlic powder: Classic and simple.
• salt: Just enough to balance the butter and cheese.
• chopped fresh parsley: Adds color and freshness. Use dried herbs if that’s what you have on hand.
• mozzarella cheese: For that glorious melty cheese pull. You can also switch up the recipe and test out other types of cheese like cheddar cheese, Monterey jack, etc. But the mozerella and parmesan combo is my favourite!
• Parmesan cheese: Gives that sharp, salty finish and helps everything get nice and golden on top.

How to Make Sourdough Pull Apart Bread

Here’s how to turn a simple loaf of sourdough bread into the most irresistible cheesy garlic pull-apart goodness:

Step 1: Preheat and prep

Preheat your oven to 375°F (190°C). 

Step 2: Slice the loaf

Place your loaf of sourdough bread on a cutting board. Using a sharp knife, make 1-inch slices all the way across the top but don’t slice all the way through. Stop about ½ inch from the bottom crust of the loaf of bread so the loaf stays connected underneath.

Then turn the loaf 90 degrees and make another set of 1-inch spaced cuts to create a crisscross pattern. You’ll end up with little square-ish sections on top that are perfect for stuffing.

Step 3: Make the garlic butter

In a small bowl, combine the melted butter, garlic powder, and salt. Set aside.

Step 4: Shred The cheese

In a large bowl shred the mozzarella and Parmesan cheese (freshly shredded melts better than preshredded cheese!). Mix the parmesan and mozzarella together so that they are evenly distributed.

Step 5: Stuff and brush

Use a pastry brush or spoon to drizzle the garlic butter into every nook and cranny. Gently pull apart the dough pieces and stuff them with the cheese blend. Top with chopped parsley (or other fresh herbs you like).

Step 6: Wrap the sourdough bread up

Place the stuffed loaf on a piece of parchment paper. This helps prevent sticking and makes cleanup easier. Then wrap the entire loaf in aluminum foil, but here’s the trick: don’t wrap it too tightly. I like to create a little tent with the foil, leaving a bit of space between the cheese and the foil itself. If the foil touches the cheese directly, it can stick and peel it right off when you unwrap it, and nobody wants to lose that melty goodness!

Just make sure the loaf is fully enclosed so it stays steamy and gooey as it bakes.

Step 7: Bake until melty and golden

Place the stuffed loaf on your prepared baking sheet and bake for 30 minutes. Unwrap your loaf and bake for another 5-10 minutes. Serve cheesy pull-apart bread warm.

Tips for Success Sourdough Pull Apart Bread

• Use a dense loaf. A dense type of bread like artisan sourdough holds up best. You don’t want something too soft or airy, or it might fall apart when slicing.
• Don’t slice all the way through. Leave the bottom crust intact so your pull-apart pieces stay connected and the cheese doesn’t melt out everywhere.
• Serve fresh. It’s best served hot and fresh out of the oven.
• Homemade or store-bought bread both work. Use your active sourdough starter to make a loaf from scratch or grab a crusty grocery store sourdough. Either way, this bread will disappear fast!
• Use a sharp knife. A serrated or sharp bread knife makes it much easier to get clean, even slices without squishing the loaf. It’s especially helpful when cutting through a tough crusty sourdough loaf.
• Shred your own cheese. Skip the pre-shredded bags if you can. Freshly shredded mozzarella and Parmesan melt so much better without the added anti-caking agents that keep bagged cheese from clumping.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!