Sourdough Discard Garlic Pull Apart Bread

Transform leftover sourdough starter into irresistible! Try this easy sourdough discard pull-apart bread bursting with garlicky goodness.

Tired of throwing away sourdough? Well, here’s an incredibly delicious and easy solution: sourdough discard pull-apart garlic stuffed bread.

Not only does this recipe help you make the most out of your discard, but it also brings a burst of garlicky goodness to your table.

• PREP TIME20 minutes
• COOK TIME35 minutes
• ADDITIONAL RISING TIME1 hour30 minutes
• TOTAL TIME2 hours 25 minutes

Ingredients

• 1 cup sourdough discard
• 3 cups all-purpose flour
• 1 cup warm water
• 2 tsp instant yeast
• 1 tsp salt
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 cup shredded mozzarella cheese

Instructions

Preparing the Dough:

1. In a large bowl, mix together the sourdough discard, warm water, and yeast then let it sit for 5 minutes until it becomes frothy.
2. Add the flour, salt, and sugar. Mix until a dough forms.
3. Then knead the dough for 10 minutes until it’s smooth and elastic. You can do this by hand or using a stand mixer with a dough hook attachment.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Making the Garlic Butter Stuffing:

1. In a small bowl, combine the melted butter, minced garlic, and chopped parsley. Set aside.

Assembling the Pull-Apart Bread:

1. When the dough has risen, punch it down to release the air.
2. Roll out the dough on a floured surface to a rectangle about 1/2 inch thick.
3. Then spread the garlic butter mixture evenly over the dough.
4. Sprinkle the shredded mozzarella cheese over the garlic butter.
5. Cut your dough into small squares or rectangles.
6. Grease a bundt pan or a loaf pan. Stack the dough pieces vertically in the pan, creating layers.

Baking Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cover the pan with a damp cloth and let the dough rise again for about 30 minutes.
3. Then bake for 30 to 35 minutes until the top is golden brown and the bread sounds hollow when tapped.
4. Before transferring the bread to a wire rack, let it cool in the pan for 10 minutes.

Nutrition Information:

YIELD:

10

SERVING SIZE:

1
Amount Per Serving: CALORIES: 280TOTAL FAT: 11gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 30mgSODIUM: 321mgCARBOHYDRATES: 37gFIBER: 1gSUGAR: 6gPROTEIN: 7g