Garlic Pull-Apart Bread

A recipe for Garlic Pull-Apart Bread! Rounds of dough are coated in garlic butter, arranged in a bundt pan, and baked until golden.

I first made this Garlic Pull-Apart Bread during the holidays a few years ago and it quickly became a favorite for family celebrations or simply as a fun appetizer or addition to dinner.

After forming the soft yeast-based dough and allowing it to rise, individual pieces are coated in garlic butter, layered with Parmesan cheese, and baked in a bundt pan. This results in crisp, golden edges with a light, flaky interior.

The Garlic Pull-Apart Bread is best warm from the oven. Top with additional chopped parsley and grated Parmesan along with a desired dipping sauce such as marinara.

A Few Tips

When adding the yeast to the water, make sure the water (and later the milk) isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast. 

Knead the dough until smooth and elastic. If too crumbly, add a little more warm water at a time. Only add a little more flour if too sticky to handle. Too much flour will create a tougher bread.

The dough should be doubled in size before forming into the individual rolls and transferring to the pan. This usually takes about 1-2 hours in my kitchen. In warmer rooms, it may take 1 hour or closer to 2 during the winter.

I arranged the Garlic Pull-Apart Bread in a bundt pan with a 10 cup (2.4 liter) capacity about 9.25 inches (23.4 centimeters) wide.

Pull off about 1 inch (2.5 centimeter) pieces of the risen dough, coat in the garlic butter, and arrange in the greased bundt pan. Once you have a single layer, cover with an even layer of the freshly grated Parmesan. Repeat with the dough and butter to create one more layer.

Cover with the remaining Parmesan cheese, allow to rest until puffed, then bake until golden.

Remove the garlic bread from the oven and allow to rest at room temperature for 10 minutes before flipping out of the pan.

This Garlic Pull-Apart bread is best the day it is baked, particularly warm from the oven. Leftovers can be stored in an airtight container at room temperature for up to two days.

I personally love to warm the leftovers and pair with tomato soup for a light lunch.

Want to skip the bread making?

I prefer the homemade bread, but this recipe can also be prepared with store-bought for a quicker option.

Swap the bread recipe with about 2 pounds (900 grams) of a favorite store-bought refrigerated pizza dough. I have also seen recipes use cans of refrigerated biscuit dough.

Bring to room temperature before forming into rounds, coating in the butter, and arranging in the pan.

If your dough does not use yeast, you can skip the second rise as well. Cooking time may vary.

Looking for more recipes with garlic?

Try my:

• Pampushky (Ukrainian Garlic Bread)
• Champiñones al Ajillo (Spanish Garlic Mushrooms)
• Longganisang Hubad (Filipino Garlic Sausage Patties)

This recipe was originally posted in January 2013 and updated in February 2023.

Garlic Pull-Apart Bread Recipe

Adapted from Ambika’s Kitchen

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Garlic Pull-Apart Bread

A recipe for Garlic Pull-Apart Bread! Rounds of dough are coated in garlic butter, arranged in a bundt pan, and baked until golden.

Course Bread

Cuisine N/A

Keyword bread, butter, garlic

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Resting Time: 1 hour hour 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 1 Bundt pan

Ingredients

• 1/2 cup (120 milliliters) lukewarm water 105-115˚F (40-46˚C)
• 2 1/4 teaspoons (7 grams) active dry yeast
• 3 1/2 cups (450 grams) bread flour
• 1 tablespoon (12 grams) granulated sugar
• 1 teaspoon salt
• 2 tablespoons (30 milliliters) unsalted butter softened at room temperature
• 3/4 cups (177 milliliters) lukewarm milk 105-115˚F (40-46˚C)

Butter Coating:

• 6 tablespoons (85 grams) unsalted butter melted
• 3 garlic cloves peeled and minced
• 2 tablespoons freshly chopped parsley plus more for garnish
• Pinch salt
• 1.5 ounces (43 grams) freshly grated Parmesan plus more for garnish

Instructions

• In a small bowl, sprinkle the yeast over the warm water. Stir briefly to combine and allow to rest at room temperature until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar and salt.
• Mix in the frothy yeast with water, softened butter, and milk to form a dough.
• On a lightly floured surface, knead the dough until smooth and elastic.
• Lightly grease a large bowl and add dough, turning to coat. Cover and let rest at room temperature until doubled in size, 1-1 1/2 hours.
• Preheat oven to 350˚F (180˚C) and grease a 9-10 inch (23-25 centimeter) bundt pan.
• In a small bowl, combine the melted butter, garlic, parsley, and pinch salt.
• Pull off 1 inch (2.5 centimeter) pieces of the risen dough and shape into balls.
• Coat each piece in the garlic butter and form a layer in the prepared bundt pan.
• Sprinkle the layer with half the Parmesan.
• Repeat with a second layer to use the remaining dough. Cover with an even layer of the remaining Parmesan.
• Cover the pan with a towel and allow to rest at room temperature until puffed, about 20-30 minutes.
• Bake in preheated oven until golden brown, 30-35 minutes. Allow to cool in pan for 10 minutes before removing.
• Serve warm topped with additional chopped parsley and grated parmesan.