Garlic pull apart bread recipe makes two loaves of soft, buttery bread that’s packed with garlicky flavor! Made with homemade bread dough coated in rich garlic butter, this easy recipe makes two loaves that are perfect for sharing or freezing for later.
If you love the smell of freshly baked bread, this Garlic Pull-Apart Bread will quickly become a favorite. Each piece of homemade dough is rolled in melted garlic butter before baking. The result is a loaf that’s buttery crispy on the outside, tender on the inside, and full of irresistible garlic flavor in every bite.
This recipe makes two loaves, which means you can enjoy one for now and one to share (or stash in the freezer for later). It’s an easy way to turn a simple yeast dough into something extra special and is perfect for pairing with soups, pasta, or your favorite comfort meals.
Whether you’re baking for a family dinner or a cozy weekend at home, this bread is guaranteed to disappear fast!
Ingredient notes and substitutions
- Yeast: You can also use an equal amount of instant yeast in this recipe.
- Milk: I recommend using whole milk or 2% milk for the softest, richest dough.
- Flour: You’ll only need enough flour to form a soft dough. You won’t want to keep adding flour to the dough beyond that point because you’ll end up with heavy or dry dough.
How to make garlic pull apart bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Grease 2 9×5-inch loaf pans. Set aside.
Step 2: In a large bowl, stir yeast into warm water to dissolve.
Step 3: Add the milk, sugar, 2 tablespoons butter, salt and 2 cups flour. Mix until combined.
Step 4: Add remaining flour ¼ cup at a time until it forms a soft dough. You may not need to use all of the flour.
Step 5: Turn out on a floured surface, and knead until smooth and elastic, about 6-8 minutes.
Step 6: Place in a greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
Step 7: Turn onto a lightly floured surface, and divide the dough into fourths. Divide each of the four pieces of dough into 12 pieces.
Step 8: To make the garlic butter, stir together the ½ cup melted butter, parsley, garlic powder, garlic salt, and minced garlic in a shallow bowl.
Step 9: Shape each piece of dough into a ball. Dip each ball of dough into the butter mixture.
Step 10: Place half of the dough into one prepared pan. Repeat with the remaining half of the dough. Pour any remaining butter mixture over the dough.
Step 11: Cover and let rise until doubled, about 30 minutes. Toward the end of the rising time, preheat the oven to 375°F.
Step 12: Bake for about 30-40 minutes, or until golden brown and baked through. If the bread browns too quickly, tent with aluminum foil.
Step 13: Cool in the pan for 10 minutes. Remove from pans to wire racks, and serve warm.
Recipe Tips!
- Stand mixer: You can mix the dough in a stand mixer if you prefer. Reduce the kneading time to 3-4 minutes if using a stand mixer.
- Garlic butter: You can adjust the garlic butter to your liking. For instance, if you want to omit the parsley, you can.
- Freezing: You can enjoy one loaf now and freeze one for later. To freeze, let the cooked bread cool to room temperature on a wire cooling rack. Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month.
Storage
Store any leftover garlic bread in an airtight container at room temperature. It will keep for 2-3 days when properly stored.
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Garlic Pull Apart Bread
Equipment
- 2 9×5 bread pans
Ingredients
Dough
- 2 -0.25 ounce packages active dry yeast
- ¼ cup warm water 110°-115°F
- 2 cups warm whole milk 110°-115°F
- 2 tablespoons granulated sugar
- 2 tablespoons salted butter softened
- 1 teaspoon salt
- 6 ¼ – 6 ½ cups all-purpose flour
Garlic butter
- ½ cup salted butter melted
- 1 tablespoon dried parsley flakes
- 2 teaspoons garlic powder
- ½ teaspoon garlic salt
- 2 cloves garlic minced
Instructions
- Grease 2 9×5-inch loaf pans. Set aside.
- In a large bowl, stir yeast into warm water to dissolve.2 -0.25 ounce packages active dry yeast, ¼ cup warm water
- Add the milk, sugar, 2 tablespoons butter, salt and 2 cups flour. Mix until combined.2 cups warm whole milk, 2 tablespoons granulated sugar, 2 tablespoons salted butter, 1 teaspoon salt
- Add remaining flour ¼ cup at a time until it forms a soft dough. You may not need to use all of the flour.
- Turn out on a floured surface, and knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease the top of the dough.
- Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
- Turn onto a lightly floured surface, and divide the dough into fourths.
- Divide each of the four pieces of dough into 12 pieces.
- To make the garlic butter, stir together the ½ cup melted butter, parsley, garlic powder, garlic salt, and minced garlic in a shallow bowl.½ cup salted butter, 1 tablespoon dried parsley flakes, 2 teaspoons garlic powder, ½ teaspoon garlic salt, 2 cloves garlic
- Shape each piece of dough into a ball.
- Dip each ball of dough into the butter mixture.
- Place half of the dough into one prepared pan. Repeat with the remaining half of the dough.
- Pour any remaining butter mixture over the dough.
- Cover and let rise until doubled, about 30 minutes.
- Toward the end of the rising time, preheat the oven to 375°F.
- Bake for about 30-40 minutes, or until golden brown and baked through. If the bread browns too quickly, tent with aluminum foil.
- Cool in the pan for 10 minutes.
- Remove from pans to wire racks, and serve warm.
Notes
- Yeast: You can also use an equal amount of instant yeast in this recipe.
- Milk: I recommend using whole milk or 2% milk for the softest, richest dough.
- Flour: You’ll only need enough flour to form a soft dough. You won’t want to keep adding flour to the dough beyond that point because you’ll end up with heavy or dry dough.
- Nutrition values are estimates.
Nutrition
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