Sourdough Discard Garlic Pull Apart Bread: 1 Pure Bliss

I am so excited to share this with you because I used to feel so bad every time I had to throw away my sourdough discard. Seriously, don’t let it go to waste! This recipe turns that leftover goo into a buttery and herb-filled masterpiece that you are going to obsess over. I still remember the first time I tried making this and the aroma of roasted garlic just took over my entire home. It is the ultimate comfort food and I love serving it with a big warm bowl of beef stew or even just a simple garden salad. You will love how the discard adds a subtle tang that balances out the richness of the butter so perfectly. Let’s dive into making this savory treat!

Why You Will Love This Sourdough Discard Garlic Pull Apart Bread

You guys, the texture of this bread is just wild. It has this incredibly soft and pillowy interior but then you get these crispy and golden edges that are just pure perfection. Using sourdough discard is such a win because you get that classic fermented flavor without having to wait three days for a traditional loaf to rise. It is such a smart way to use up your kitchen scraps while making a side dish that looks like it came from a professional bakery. Plus you can easily swap the herbs to fit whatever mood you are in!

Ingredients for Sourdough Discard Garlic Pull Apart Bread

• 1 cup sourdough discard that is unfed
• 3 cups all-purpose flour
• 1/2 cup warm whole milk
• 4 tablespoons melted butter
• 1 tablespoon honey
• 1 teaspoon salt
• 2 teaspoons instant yeast to help the discard out

For the Garlic Herb Filling

• 6 tablespoons softened butter
• 4 cloves minced garlic
• 2 tablespoons fresh chopped parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper

Step-by-Step Instructions for Sourdough Discard Garlic Pull Apart Bread

Preparing the Dough

First things first, grab a big bowl and mix your warm milk and honey and yeast. Let it just hang out for about five minutes until it gets all foamy and happy. Then you can dump in your sourdough discard and melted butter and salt and flour. Now comes the workout part. Knead that dough for about 8 to 10 minutes until it feels smooth and stretchy. Put it in a greased bowl and cover it up and let it rise in a warm spot for about 60 to 90 minutes. It should get nice and big and double in size during this time.

Shaping the Pull Apart Layers

Okay, this part can feel a little bit messy but don’t worry about it! Roll your risen dough out into a big rectangle on a counter that you’ve lightly floured. Spread that garlic herb butter mixture evenly across the whole surface. Now you want to cut the dough into equal-sized squares that are roughly 3 or 4 inches wide. Stack the squares right on top of each other. Don’t worry if they aren’t perfectly aligned because that just adds to the character. Take your stack and tuck it sideways into a greased loaf pan.

Baking to Golden Perfection

Cover your loaf pan and let the dough rise one more time for about 30 minutes. While that is happening, preheat your oven to 375 degrees Fahrenheit. Bake it for 25 to 30 minutes. You are looking for the top to be a deep golden brown and the center should feel firm when you give it a little tap. Let it cool down for about 10 minutes before you start pulling it apart so you don’t burn yourself!

Expert Tips for the Best Sourdough Discard Garlic Pull Apart Bread

Always make sure you use room temperature butter for the filling so it spreads easily without tearing your dough. If your discard is super cold because it was in the fridge, let it sit out for 30 minutes before you start mixing so the yeast stays active. If you want a really deep and mellow flavor, try roasting your garlic cloves before you mince them. Also, if you notice the top is browning way too fast in the oven, just throw a piece of foil loosely over it for the last 10 minutes of baking.

Frequently Asked Questions About Sourdough Discard Garlic Pull Apart Bread

Can I make this dough ahead of time?

Yes you totally can! You can prepare the dough and let it do its first rise in the refrigerator overnight. This actually makes the sourdough flavor even better and saves you a ton of time the next day.

How do I store the leftovers?

If you actually have any left, just store the bread in an airtight container at room temperature for up to two days. I like to reheat it in the oven for a few minutes to make it soft and buttery again.

Can I use different herbs?

Absolutely. Rosemary and thyme or even a little bit of smoked paprika would work wonderfully in the butter mixture. Just use whatever you have in your spice cabinet!

Nutritional Information for Sourdough Discard Garlic Pull Apart Bread

• Calories: 210 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Sodium: 240mg

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