Loaded Cheesy Garlic Bread Pull-Apart Loaf Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a combination of low-moisture mozzarella and provolone. These cheeses melt smoothly and stretch when pulled.

Grating your own cheese from a block ensures better melting, as pre-shredded cheese often contains anti-caking agents that can affect texture. If you want a spicier kick, increase the red pepper flakes or add a pinch of cayenne to the butter.

To make the bread easier to cut, chill it for 15 minutes before slicing. This firms up the crumb and makes it less likely to squish. When brushing the butter, use a silicone brush to reach into the crevices without tearing the bread.

If the butter starts to solidify, warm it slightly. For an extra garlicky flavor, you can rub a cut garlic clove over the top of the bread before brushing.

Variations

• Spicy Jalapeño Popper: Add 2 tbsp chopped pickled jalapeños and 4 oz cream cheese (cut into small cubes) to the cheese mixture. Increase red pepper flakes to 1 tsp. The creamy heat pairs perfectly with the garlic butter.
• Herb and Sun-Dried Tomato: Add 1/4 cup chopped sun-dried tomatoes and 1 tsp dried oregano to the butter. Use fresh basil instead of parsley. The tomatoes add a sweet-tart contrast to the rich cheese.
• Bacon and Chive: Crumble 4 slices cooked bacon and mix with 2 tbsp chopped fresh chives. Add to the cheese mixture. The smoky bacon and oniony chives elevate the bread to a hearty appetizer.
• Mediterranean Feta: Replace provolone with 100g crumbled feta cheese. Add 1/4 cup chopped Kalamata olives and 1 tsp dried oregano to the cheese mixture. The salty feta and briny olives give a Greek twist.

Storage and make-ahead

Fridge

Store leftover bread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze the unbaked assembled loaf wrapped in foil for up to 1 month. Bake from frozen, adding 10 minutes to the initial bake time.

Reheat

Reheat refrigerated leftovers in a 350°F (175°C) oven for 5-10 minutes, or until hot and cheese is melted. Avoid microwaving.

Store any leftover pull-apart bread in an airtight container or wrap tightly in foil. It will keep in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 5-10 minutes, or until warm and the cheese is melted again. Avoid microwaving, as it can make the bread soggy.

You can assemble the loaf up to a day in advance. Prepare the bread, brush with butter, and stuff with cheese, but do not bake. Wrap tightly in foil and refrigerate. When ready to bake, remove from the refrigerator and let sit at room temperature for 30 minutes, then bake as directed, adding 5 minutes to the initial bake time.

Serving ideas

Serve the pull-apart bread hot, straight from the oven. Place it on a cutting board or serving platter in the center of the table. Encourage guests to pull off their own pieces, letting the cheese stretch.

It's perfect as an appetizer, alongside a salad, or as a side to soups and stews. The bread is best enjoyed fresh, when the cheese is at its most gooey and the crust is crisp.

For a complete spread, pair the bread with marinara sauce for dipping, or serve it with a charcuterie board. The garlic and herb flavors complement a variety of dishes.

If you're serving it at a party, consider cutting the loaf into smaller pieces before serving, or let guests pull it apart themselves. The bread is also great for making mini sandwiches with leftover fillings.

Frequently asked questions

Recipe card

Loaded Cheesy Garlic Bread Pull-Apart Loaf

Prep 15 minCook 18 minTotal 33 minServes 8

Ingredients

• 1 loaf crusty sourdough
• 100 g unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1/2 tsp red pepper flakes
• 150 g shredded mozzarella cheese
• 80 g shredded provolone cheese
• 40 g grated parmesan cheese

Instructions

1. Using a serrated bread knife, cut the sourdough loaf in a 1-inch diamond grid pattern, slicing deep but stopping just before cutting through the bottom crust. The goal is to create a crosshatch of squares that stay attached at the base.
2. In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, and red pepper flakes until well combined. The butter should be fluid enough to brush easily but not too hot.
3. Using a pastry brush, generously brush the garlic herb butter into every cut and crevice of the bread, making sure to coat the top surface and the sides of each square. Use all the butter, letting it soak into the bread.
4. Mix the shredded mozzarella, provolone, and grated parmesan in a bowl. Push the cheese mixture deep into every cut, filling each crevice generously. Press the cheese down so it stays in place.
5. Place the stuffed loaf on a large sheet of aluminum foil. Wrap the loaf completely, sealing the edges tightly to create a tent. Place the wrapped loaf on a baking sheet.
6. Bake the wrapped loaf in a preheated oven at 375°F (190°C) for 15 minutes. The heat will melt the cheese and warm the bread through without burning the crust.
7. Carefully unwrap the foil, exposing the top of the loaf. Switch the oven to broil and place the loaf under the broiler for 3 minutes, until the cheese is bubbly and browned in spots.
8. Remove the loaf from the oven and let it rest for 2 minutes. Serve warm, pulling apart the cheesy squares. The cheese will stretch as you pull.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

15 g

Carbohydrates

35 g

Fat

20 g

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