​Cheesy Garlic Pull-Apart Bread

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Cheesy Garlic Pull-Apart Bread

Prep time: 15 mins | Cook time: 20-25 mins | Serves: 4-6

Ingredients

The Bread:

  • 1 large sourdough or crusty Italian loaf (Round or oval works best)

The Garlic Butter:

  • 1/2 cup unsalted butter, melted

  • 3–4 cloves garlic, minced (or grated for more intense flavor)

  • 1/2 tsp salt

  • 1 tbsp fresh parsley, finely chopped

  • 1/4 tsp dried oregano or red pepper flakes (optional)

  • A pinch of cracked black pepper

The Cheese:

  • 1.5 cups Shredded Mozzarella (low-moisture for the best stretch)

  • 1/2 cup Monterey Jack or mild Provolone

  • 1/4 cup Grated Parmesan

Instructions

  1. Prep the Oven & Bread: Preheat your oven to 180°C. Line a baking sheet with parchment paper or aluminum foil.

  2. The “Hatch” Cut: Using a serrated bread knife, cut the loaf into a 1-inch diamond/grid pattern. Crucial step: Cut deep into the bread, but do not cut all the way through the bottom crust. The loaf must remain intact at the base.

  3. Mix the Butter: In a small bowl, whisk together the melted butter, minced garlic, parsley, salt, pepper, and optional red pepper flakes.

  4. Stuffing the Loaf: Use a pastry brush or spoon to drizzle the garlic butter into every crevice of the bread. Then, generously stuff the shredded cheese into the “cracks.” Don’t be shy—the more cheese you wedge in there, the better the final “pull” will be.

  5. Wrap & Bake: Wrap the entire loaf loosely in foil. This allows the cheese in the center to melt thoroughly without the top of the bread burning. Bake for 15 minutes.

  6. The Crisp: Open the foil (or remove it entirely) and bake for another 5–10 minutes until the cheese is bubbling and the bread edges are golden and crispy.

  7. Garnish: Sprinkle with a little extra fresh parsley and a final dusting of Parmesan. Serve immediately while the cheese is molten.

Pro-Tip for the Ultimate Stretch

To get that perfect “cheese pull,” avoid using pre-shredded cheese from a bag if possible. Store-bought shreds are coated in potato starch to prevent clumping, which can make the melt a bit “gritty” or dry. Grating your own mozzarella from a block ensures a much smoother, silkier stretch.

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