Pull-apart Cheesy Garlic Bread

Pull-apart cheesy garlic bread starts with a crusty loaf, usually sourdough or Italian, cut into a crosshatch pattern without slicing all the way through. Every crevice gets stuffed with garlic butter, fresh herbs, and plenty of melted cheese.

It’s then baked in the oven, wrapped in foil, until everything is gooey and melted.

Pull-apart Cheesy Garlic Bread Recipe

Key Ingredients

Sourdough or crusty round loaf: The bread needs to be sturdy enough to hold its shape after you cut the crosshatch pattern. A soft sandwich loaf will collapse and turn to mush once the butter soaks in. I always go for a day-old sourdough because it absorbs the garlic butter without falling apart.

Fresh garlic: Minced fresh garlic gives you that sharp, fragrant hit that garlic powder can’t match. It mellows out in the oven and becomes sweet and nutty.

Low-moisture mozzarella: This is the cheese that gives you those long, stretchy pulls when you tear the bread apart. Fresh mozzarella has too much water and will make the bread soggy instead of gooey. I shred it by hand because pre-shredded has a coating that stops it from melting smoothly.

Unsalted butter: The fat carries the garlic flavor deep into every crack of the bread. You need it melted so it flows into the cuts instead of sitting on top. Salted butter works but the bread can end up too salty with the parmesan already in there.

Tips to Make It Perfect

Cut deep but not all the way through: You want the knife to stop about half an inch from the bottom. I often put a chopstick on each side of the loaf as a guide to stop the blade.

Stuff cheese into the cuts, don’t just sprinkle on top: This makes the inside gooey. Cheese only on the surface melts and slides off.

Wrap in foil for the first 15 minutes: The foil traps steam and melts the cheese all the way through without burning the top. Without it the edges crisp too fast and the center stays cold.

Here’s how to make the Pull-apart Cheesy Garlic Bread:

Pull-apart Cheesy Garlic Bread

A buttery, crispy, cheesy garlic bread that pulls apart perfectly with every bite. Uses simple, affordable ingredients for a soft center with golden crispy edges and gooey melted cheese.

⏱ Prep 15 min🔥 Cook 25 min⏰ Total 40 min🍽 Appetizer, Side Dish🌍 Italian

Rate this recipe ★★★★★

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Ingredients

Servings:

− 6 +

US Metric

• 1round loaf sourdough bread or crusty bread
• 4 tablespoonsunsalted butter (melted)
• 4garlic cloves (finely minced)
• 1 tablespoonchopped fresh parsley
• 1/2 teaspoonsalt
• 1/4 teaspoonblack pepper
• 1 1/2 cupsshredded mozzarella cheese
• 1/2 cupshredded cheddar cheese
• 2 tablespoonsgrated parmesan cheese

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Place the bread on a cutting board. Using a sharp knife, cut the bread into a crosshatch pattern without slicing all the way through the bottom. The loaf should stay connected.
3. 3In a small bowl, mix together the melted butter, minced garlic, parsley, salt, and black pepper.
4. 4Carefully pull open the cuts in the bread and drizzle the garlic butter mixture evenly into all the gaps.
5. 5Stuff the mozzarella and cheddar cheese evenly between the cuts. Sprinkle the parmesan cheese over the top.
6. 6Wrap the bread loosely with foil and place it on a baking sheet.
7. 7Bake for 15 minutes covered.
8. 8Open the foil and bake for another 8 to 10 minutes, or until the cheese is fully melted and the top is golden brown.
9. 9Let the bread cool for 3 minutes before serving. Pull apart and enjoy while warm.

Nutrition per serving

320

cal

25g

carbs

19g

fat

2g

sugar

12g

protein

520mg

sodium

📌 Notes

• Use low-moisture mozzarella for the best gooey texture without making the bread soggy.
• Do not cut all the way through the loaf or the bread may fall apart while baking.
• Fresh garlic gives the best flavor, but garlic powder can work in a pinch.
• For extra crispiness, bake uncovered for an additional 2 minutes.
• Best served immediately while the cheese is hot and stretchy.

By Sam · pull apart garlic bread, cheesy garlic bread, pull apart bread, garlic cheese bread

How to Pair

• For a full meal, serve pull-apart garlic bread next to a big bowl of pasta, a hearty tomato soup, or a slow-cooked stew where you want something to soak up all the sauce and broth.
• Red wine is a great option. A Chianti or a medium-bodied Cabernet Sauvignon complements the garlic and cheese without competing.
• A cold lager or pale ale works just as well.
• It also fits naturally on a party spread alongside a charcuterie board, dips, and other shareable bites.