Sourdough Discard Pull-Apart Garlic Bread
This Sourdough Discard Pull-Apart Garlic Bread is a delicious way to use sourdough discard, featuring a crispy crust and soft, buttery interior, making it a perfect snack or side dish.
Ingredients
Main Ingredients
- 1 cup Sourdough discard adds unique flavor and texture
- 1/4 cup Warm water helps activate the yeast
- 2 teaspoons Yeast ensures a light and airy texture
- 1/4 cup Melted butter provides richness and moisture
- 4 cloves Garlic, minced infuses the bread with savory goodness
- 2 tablespoons Chives, chopped adds a fresh, aromatic touch
- 3 cups Flour forms the structure of the bread
- 1 teaspoon Salt enhances all the flavors
- 1/2 cup Parmesan cheese, grated enhances flavor with a cheesy kick
Instructions
Preparation
- In a mixing bowl, combine the sourdough discard, warm water, and yeast. Allow it to sit for about 5–10 minutes, or until bubbly.
- Add in melted butter, garlic, chives, and salt. Mix until well combined.
- Gradually add flour, stirring until a dough forms. Adjust by adding more flour if necessary until you achieve a slightly sticky dough.
- Knead the dough for about 5–7 minutes until smooth and elastic. Then, place it in a lightly greased bowl and cover it with a clean kitchen towel.
- Let it rise in a warm area for 1–1.5 hours, or until it has doubled in size.
Cooking
- Preheat your oven to 375°F (190°C).
- Punch down the risen dough and divide it into small pieces, about the size of a golf ball.
- Shape each piece into a small ball and generously coat them with melted butter and Parmesan cheese.
- Arrange the dough balls in a greased bundt pan or a round baking dish, stacking them in layers.
- Let the assembled dough rise again for about 20–30 minutes.
- Bake for 25–30 minutes or until golden and the internal temperature reaches 200°F (93°C).
Serving
- Remove from the oven and allow to cool for a few minutes before inverting the pan to release the bread.
- Serve warm, pulling apart the pieces to enjoy the gooey cheese and garlic flavor.
Notes
For the best results, consider roasting your garlic before mixing it with the dough. If you have leftovers, store them in an airtight container to prevent drying out.