Golden Turkish Garlic Bread with Mozzarella Cheese Pull Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use low-moisture mozzarella, which melts into long, stretchy strands. Avoid using fresh mozzarella in water, as it releases too much moisture and can make the bread soggy. Shred the cheese yourself for optimal melting.

If you want a spicier kick, add a pinch of red pepper flakes to the garlic butter. The bread is best served fresh from the oven, but it can be reheated in a toaster oven or under the broiler for a few minutes.

When kneading the dough, use a light touch and avoid adding too much flour. The dough should be soft and slightly tacky, which results in a tender crumb. If the dough becomes too sticky, oil your hands instead of adding more flour.

Let the dough rise in a warm, draft-free spot, such as an oven with the light on or a sunny countertop. The second rise is short, so watch it carefully to avoid over-proofing.

Variations

• Spicy Pepperoncini: Add 1/4 cup sliced pepperoncini or banana peppers along with the mozzarella. For extra heat, sprinkle red pepper flakes over the garlic butter before baking. The tangy peppers balance the rich cheese and butter.
• Herb and Feta: Replace half of the mozzarella with crumbled feta cheese. Add 1 tablespoon fresh oregano or thyme to the garlic butter. The salty feta and herbs give a Mediterranean twist that pairs well with lamb or grilled vegetables.
• Everything Bagel: After brushing the dough with garlic butter, sprinkle with everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt). Bake as directed. The crunchy topping adds texture and flavor.
• Cheddar and Jalapeño: Substitute the mozzarella with sharp cheddar cheese and add 1/4 cup diced pickled jalapeños. The spicy, tangy filling melts beautifully and gives a southwestern flair. Serve with sour cream for dipping.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5–8 minutes before serving.

Freezer

Freeze the baked bread for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 10 minutes.

Reheat

Reheat in a 350°F oven for 5–8 minutes, or until warm and cheese is melted. For a crispier crust, use a toaster oven or air fryer at 350°F for 3–4 minutes.

Store leftover garlic bread in an airtight container or wrapped in foil at room temperature for up to 2 days. The bread may lose some of its crispness, but it will remain soft. To reheat, place in a 350°F oven for 5–8 minutes, or until warmed through. Avoid microwaving, as it can make the bread chewy and the cheese rubbery.

The dough can be made up to 24 hours ahead. After the first rise, punch it down, cover tightly, and refrigerate. When ready to bake, let it come to room temperature for about 30 minutes, then proceed with shaping and filling.

The filled loaf can also be refrigerated for up to 2 hours before baking; add a few extra minutes to the baking time if starting from cold.

Serving ideas

Serve the Turkish garlic bread warm, pulling apart pieces to reveal the cheesy centers. It pairs beautifully with soups, stews, or grilled meats. For a complete appetizer spread, serve alongside olives, pickles, and a bowl of thick yogurt.

The bread also makes a fantastic side for a Mediterranean-inspired meal. Its buttery, garlicky flavor is a crowd-pleaser that will disappear quickly.

For a heartier meal, slice the bread horizontally and use it for sandwiches or panini. The cheese and garlic make it a delicious base for grilled chicken or roasted vegetables. Alternatively, cut it into strips and serve with a marinara or garlic dipping sauce. The bread is versatile and can be enjoyed in many ways, but it is best eaten fresh and warm.

Frequently asked questions

Recipe card

Golden Turkish Garlic Bread with Mozzarella Cheese Pull

Prep 25 minCook 18 minRest 1 hTotal 1 h 43 minServes 8

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 cups warm water
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 tsp salt
• 1 tbsp sugar
• 2 tbsp olive oil
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 2 cups shredded mozzarella cheese

Instructions

1. In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy. Add the flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft, slightly tacky, but not sticky.
2. While the dough rises, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant, but not browned. Remove from heat and stir in the chopped fresh dill. Set aside to cool slightly. This garlic butter will be brushed over the dough before baking and again after the bread comes out of the oven for extra flavor and shine.
3. Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large oval, about 1/2 inch thick. Brush the surface with a generous amount of the garlic butter, reserving some for after baking. Using a sharp knife, make diagonal slits across the dough, about 1 inch apart, creating a diamond pattern. Be careful not to cut all the way through—leave the bottom intact. Gently open each slit and stuff with shredded mozzarella cheese.
4. Carefully transfer the filled loaf to a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let rise in a warm place for 20–30 minutes, until slightly puffy. This short second rise helps the bread become airy and soft during baking. The loaf should not double in size; it should just look a little fuller.
5. Preheat the oven to 400°F (200°C). Brush the top of the loaf with more garlic butter. Place the baking sheet on the middle rack and bake for 18 minutes, until the bread is golden brown and the cheese is bubbly and melted. The internal temperature of the bread should be around 190°F (88°C) if measured with an instant-read thermometer. If the top browns too quickly, tent loosely with foil.
6. Remove the bread from the oven and immediately brush the top with the remaining garlic butter. Let the bread rest on the baking sheet for 5 minutes before serving. This allows the cheese to set slightly so it doesn’t all pull out with the first slice. Pull apart the warm pieces and watch the cheese stretch. Serve warm as an appetizer or side dish.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

48 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.