Garlic Pull Apart Bread Recipe
This easy pull-apart garlic bread recipe is a fun and easy twist on homemade garlic bread or garlic knot recipe. It's soft and chewy on the inside and crusty, buttery and garlicky on the outside. This bread recipe is perfect as a side dish, especially with your favorite Italian Food.
Servings: 12
Calories: 420kcal
Ingredients
Dough
- 2½ cups warm water
- 2 tablespoons sugar
- 4 teaspoons active dry yeast
- 2 teaspoons salt
- 6½ cups all-purpose flour
Homemade Garlic Butter
- 1 cup butter room temperature
- 1 tablespoon garlic powder
- 2 tablespoons parsley chopped
- 1 teaspoon salt
- 1/4 cup Parmesan cheese grated
Egg Wash
- 1 large egg
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Mix and then let sit till frothy—about 10 minutes.
- Add the salt and about 4 cups of the flour to the yeast mixture, kneading on low speed for about 1 minute, until combined. Slowly add the remaining flour a half cup at a time until the dough pulls away from the edges of the mixing bowl—you may need up to ½ cup more.
- Cover with a towel and let the dough rest for about 10 minutes. While you are waiting, combine the butter, garlic, parsley, and salt in a small mixing bowl. Mix until it's all combined.
- Roll the dough out on a lightly floured surface until it is about 1/2" thick. Spread the garlic butter over the entire dough and lightly sprinkle parmesan cheese over the butter. Cut into 3" squares and stack them up in two rows in a 9" x 13" baking dish.
- Whisk the egg and milk together in a small bowl and brush the wash the egg mixture over the bread with a pastry brush. Let the bread rise for 10-15 minutes.
- Bake in a 350 degree preheated oven for about 20 minutes, or until golden brown.
- Remove from the oven and let cool for a few minutes before serving warm. Enjoy!
Notes
Storing and Reheating Instructions
- Room Temperature: store in an airtight container at room temperature for about 2-3 days.
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Freezer: wrap in plastic wrap and then aluminum foil and store frozen for up to 2 months. To thaw, transfer to the fridge overnight or pull out to room temperature for at least 1-2 hours.
- To reheat: place in a low oven for about 10 minutes, or until warmed. A smaller portion can also be reheated in the microwave.
Nutrition
Calories: 420kcal | Carbohydrates: 56g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 763mg | Potassium: 135mg | Fiber: 3g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg