If you love gooey, cheesy, garlicky bread that practically pulls itself apart (and hey, who doesn’t?), you’re in for a treat with this Cheese and Garlic Crack Bread (Pull-Apart Sourdough) Recipe. It’s one of those recipes that looks impressive but is surprisingly easy to pull together, perfect for impressing guests or just treating your family to an indulgent snack. When I first tried this, I couldn’t believe how addictively flavorful and fun it was to eat—plus, it’s a brilliant way to jazz up a simple loaf of sourdough into the star of the show.
Why You’ll Love This Recipe
- Sticky, Pull-Apart Goodness: The diamond cuts let you easily tear off cheesy, garlicky pieces—no knife required.
- Simple Ingredients, Big Flavor: With just butter, garlic, cheese, and parsley, it comes together in a snap but tastes gourmet.
- Perfect Crowd-Pleaser: This bread disappears quickly at parties, family dinners, or casual get-togethers.
- Make-Ahead Friendly: Prep it ahead, freeze it, or reheat without losing that crispy crust and melty cheese magic.
Ingredients You’ll Need
This recipe shines because the ingredients are straightforward but work beautifully together—the crusty sourdough is the perfect canvas for the garlic butter and melted mozzarella. Look for a dense, crusty loaf to get the best pull-apart effect!
- Sourdough or Vienna loaf: Choose a well-baked, crusty loaf so the pieces hold together when you pull them apart.
- Mozzarella cheese (shredded): I like mozzarella for its gooey melt, but other melting cheese like Monterey Jack or fontina work too.
- Unsalted butter (softened): Softened butter blends easily with garlic and parsley; I find this gives great control over coverage.
- Garlic cloves (minced): Fresh garlic pumps up the flavor; don’t even think about using powder here—it won’t be the same.
- Salt: Just enough to enhance the garlic butter without overpowering it.
- Fresh parsley (finely chopped): Adds a bright, fresh color and herbal kick that cuts through the richness.
Variations
I love making this Cheese and Garlic Crack Bread (Pull-Apart Sourdough) Recipe my own by switching up cheeses or adding extras. Don’t hesitate to experiment to find your favorite version!
- Cheese combos: Mixing mozzarella with sharp cheddar or parmesan amps the flavor and adds complexity—my family goes crazy for this twist.
- Herbs and spices: Try adding a pinch of chili flakes or swapping parsley for fresh thyme or rosemary for a fragrant change.
- Vegan version: Use a plant-based butter and vegan mozzarella to keep things dairy-free without losing that buttery gooeyness.
- Speedy version: A reader shared a neat trick—cream the butter instead of melting for a fast assembly on a single diagonal cut, saving time but still tasty.
How to Make Cheese and Garlic Crack Bread (Pull-Apart Sourdough) Recipe
Step 1: Prepare the Garlic Butter Magic
Start by combining the softened unsalted butter with minced garlic and salt in a microwave-safe bowl. I usually zap it for about 30-40 seconds just to melt and mix everything easily. Then stir in the fresh parsley. This butter will soak into the cracks and melt into cheesy pockets—trust me, it’s where the magic happens.
Step 2: Cut Your Sourdough for Pull-Apart Goodness
This part can feel a little fiddly the first time, but once you’ve done it, you’ll see it’s super simple and kind of fun. Slice your bread diagonally about 2cm (around 1 inch) apart to create diamond shapes—but don’t cut all the way through the loaf! You want those diamonds to hold together as one loaf, so only cut partially through. I like to use a serrated bread knife for clean cuts and control.
Step 3: Stuffing and Drizzling with Garlic Butter and Cheese
Use your fingers or a small knife to gently pry open each crack, then drizzle about a teaspoon of that garlic butter inside. Add a pinch of shredded cheese in each opening. You’ll find that it’s a bit of a process—but so worth it! Don’t worry about being perfectly neat; leaving some butter drizzled over the crust helps create deliciously crispy edges. Then brush the entire surface of the bread with the remaining garlic butter.
Step 4: Bake to Golden, Melty Perfection
Wrap the bread tightly with foil and bake at 180°C/350°F for 20 minutes. This lets the cheese melt nicely inside the cracks. Then unwrap the foil and bake for an additional 5-10 minutes to crisp up the crust. You’ll get that beautiful contrast of gooey cheese inside and a crusty, golden top.
Step 5: Serve While It’s Hot and Irresistible
Once out of the oven, serve immediately—the bread is best enjoyed warm when the cheese is at its meltiest. Be prepared for people fighting over the first pull-apart piece!
Pro Tips for Making Cheese and Garlic Crack Bread (Pull-Apart Sourdough) Recipe
- Choose your bread wisely: I’ve found a dense sourdough loaf works best to keep the bread sturdy while pulling apart, but Vienna bread is tasty too.
- Don’t overcut: Cutting all the way through can cause your bread pieces to fall apart prematurely, so stop just short of the bottom crust.
- Let the butter soften, not melt: Softened butter makes it easier to spread and keeps the bread from getting soggy before baking.
- Reheat carefully: I avoid the microwave if I can but when I do, I just heat it briefly wrapped in foil to keep cheese melty and crust crispy.
How to Serve Cheese and Garlic Crack Bread (Pull-Apart Sourdough) Recipe
Garnishes
I like to sprinkle a little extra fresh parsley over the top before serving for that pop of green and freshness. Sometimes I add a pinch of flaky sea salt on top—just a little sprinkle makes those crusty bits shine even more.
Side Dishes
This bread pairs wonderfully with a crisp green salad or a bowl of tomato soup—my go-to comfort combo! For a richer meal, serve alongside roasted veggies or a hearty pasta dish. It also makes an amazing side for charcuterie boards and wine nights.
Creative Ways to Present
For parties, I love placing this bread centerpiece on a wooden board surrounded by small bowls of dipping sauces—think herbed olive oil, marinara, or even a creamy ranch. It invites guests to grab pieces and dip, making it interactive and festive.
Make Ahead and Storage
Storing Leftovers
After it cools, I tightly wrap leftover bread in foil and store it in the fridge. This keeps the garlic butter flavor locked in and prevents the crust from getting too soft. I prefer eating leftovers within 2-3 days for best taste.
Freezing
I’ve successfully frozen this bread before baking. Just prepare with softened garlic butter and cheese, wrap tightly in foil, and freeze. When ready to bake, thaw overnight in the fridge, then bake as usual. This is a lifesaver for last-minute entertaining!
Reheating
Oven reheating works best: I preheat oven to 350°F (180°C), wrap the bread in foil, and warm it for about 10-15 minutes until the cheese is melted and the crust regains its crispness. Microwave works too for a quick fix, but I lose some crust crunch that way.
FAQs
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Can I use other types of bread for this recipe?
You can, but the key is choosing a bread that’s dense and crusty enough to hold the fillings without falling apart. I find sourdough and Vienna bread work best; softer sandwich bread tends to get soggy and doesn’t pull apart as well.
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Is there a shortcut for making Cheese and Garlic Crack Bread quickly?
Yes! One reader’s speedy tip is to cream the butter with garlic and parsley instead of melting it, then make single diagonal cuts and spread the butter into the cracks as you slice. It’s faster but still very flavorful—perfect for busy nights.
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How long does this bread stay good after baking?
Best eaten fresh, but you can store leftovers wrapped in foil in the fridge for up to 3 days. Reheating in the oven restores much of the original texture and flavor.
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Can I prepare this recipe ahead of time?
Absolutely! You can prepare it using softened butter mixed with garlic and cheese, then wrap and refrigerate or freeze it before baking. When ready, just thaw if frozen and bake as directed. This makes it super convenient for entertaining.
Final Thoughts
I absolutely love how this Cheese and Garlic Crack Bread (Pull-Apart Sourdough) Recipe turns out every time—it’s a simple pleasure that brings everyone together, whether as a cozy family snack or a party highlight. If you’re looking for an easy yet impressive recipe that always delights and disappears fast, this is your new favorite. Give it a try at your next gathering (or for no reason at all) and watch how it wins hearts one gooey pull at a time.
Print
Cheese and Garlic Crack Bread (Pull-Apart Sourdough) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 to 10 servings
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
Description
Cheese and Garlic Crack Bread is a delicious pull-apart bread featuring a crusty loaf stuffed with melted mozzarella cheese and a flavorful garlic butter mixture. This appetizer or side dish is perfect for sharing and makes an impressive addition to any meal, with a crispy crust and gooey cheesy centers.
Ingredients
Main Ingredients
- 1 crusty loaf, preferably sourdough or Vienna
- 1 cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
- 100 g / 1 stick (8 tbsp) unsalted butter, softened
- 2 large garlic cloves, minced
- 3/4 tsp salt
- 1 tbsp fresh parsley, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare it for baking the bread.
- Prepare Garlic Butter: In a heatproof bowl, combine softened butter, minced garlic, and salt. Melt the mixture briefly in the microwave and then stir in the chopped parsley to distribute the flavors evenly.
- Cut the Bread: Using a sharp knife, cut the loaf diagonally into approximately 2 cm (1 inch) diamond shapes, making sure not to cut all the way through the bread to keep the base intact.
- Stuff the Bread: Gently pry open each cut in the bread and drizzle about a teaspoon of the garlic butter inside each crack, then stuff a pinch of shredded mozzarella cheese into the opening. It’s okay if the butter is distributed unevenly; a bit on the crust will enhance flavor and texture.
- Brush Surface: Use the remaining garlic butter to brush the entire surface of the loaf, adding extra flavor and helping the crust brown nicely.
- Wrap and Bake: Wrap the prepared loaf tightly with aluminum foil and bake in the preheated oven for 20 minutes, allowing the cheese to melt thoroughly.
- Finish Baking Unwrapped: Remove the foil and bake for an additional 5 to 10 minutes to create a crisp, golden crust.
- Serve Immediately: Remove from the oven and serve the bread warm to enjoy the gooey cheese and flavorful garlic butter pull-apart bread at its best.
Notes
- Make Ahead: Use softened butter (not melted) mixed with garlic, salt, and parsley. Spread into bread cracks with cheese, then wrap and refrigerate or freeze. Thaw before baking as per recipe instructions.
- Quick Reheat: Bake fully ahead and cool wrapped in foil. Refrigerate up to 3 days. Reheat in microwave for 1.5-2 minutes to melt cheese again while retaining crustiness.
- Bread Choice: Use a dense, crusty bread like sourdough for best results—avoid uncooked dough.
- Speedy Method: Instead of melting butter, cream it and spread generously in one-direction diagonal cuts before making diamond cuts; note this results in less even butter coverage.
- Serving Size: Recipe serves 8 to 10 people, perfect as an appetizer or side dish.
Nutrition
- Serving Size: 1 serving (about 1/10th loaf)
- Calories: 220 kcal
- Sugar: 0.5 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 40 mg
