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Sourdough Discard Pull-Apart Garlic Bread

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Warm, soft, and buttery sourdough discard pull-apart garlic bread that’s perfect for sharing.

Ingredients

Scale
  • 1 cup (240 g) sourdough discard (100% hydration)
  • 2 1/2 cups (315 g) all-purpose flour, plus 2–4 tbsp if needed
  • 1/2 cup (120 ml) warm milk (105–110°F / 40–43°C)
  • 2 tsp instant yeast
  • 2 tbsp sugar or honey
  • 1 tsp fine sea salt
  • 2 tbsp olive oil
  • Garlic butter coating:
  • 6 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 cup grated Parmesan (optional)
  • 1/2 tsp dried oregano or Italian seasoning
  • Pinch red pepper flakes (optional)
  • Flaky salt for finishing (optional)

Instructions

  1. In a large bowl, whisk warm milk, sugar, and instant yeast. Stir in sourdough discard and olive oil until smooth.
  2. Add flour and salt. Mix with a spoon until a shaggy dough forms. If sticky, add 1–2 tbsp more flour.
  3. Knead on a lightly floured surface for 8–10 minutes (or 5–6 minutes in a mixer) until smooth and slightly tacky.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until puffy and nearly doubled, 45–60 minutes.
  5. Mix melted butter, garlic, parsley, oregano, and red pepper flakes. Punch down dough. Pinch off small pieces and roll into 1–1 1/4-inch balls. Dip each ball in garlic butter and layer in a greased pan, sprinkling Parmesan as you go if using.
  6. Cover and let rise until puffy, 20–30 minutes. Bake at 375°F (190°C) for 25–30 minutes, until golden and the center reaches about 200°F (93°C).
  7. Brush with any leftover garlic butter, add a pinch of flaky salt, cool 5–10 minutes, then serve warm and pull apart at the table.

Notes

For a deeper flavor, chill the shaped loaf for 1 hour before baking.

Nutrition

Find it online: https://diyprzepisy.com/sourdough-discard-pull-apart-garlic-bread/

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