Sourdough Discard Garlic Pull Apart Bread
Delight in the fluffy texture of this Sourdough Discard Garlic Pull Apart Bread, bursting with savory garlic and herbs, perfect for any meal or gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- ¼ cup milk (warmed to 110℉)
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 cups + 1 tablespoon all-purpose flour
- 200 grams sourdough discard (unfed, room temperature)
- 1 egg (lightly beaten)
- Fresh parsley or rosemary (chopped)
- Kosher salt and garlic powder
- Unsalted butter (melted and softened)
- Flaky sea salt (for topping)
Instructions
- Warm the milk in a stand mixer with instant yeast and sugar.
- Gradually add all-purpose flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder to form a cohesive dough.
- Slowly incorporate melted butter until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 3-4 minutes until smooth.
- Place the kneaded dough in a greased bowl, cover, and let it rise for 60-90 minutes until doubled in size.
- Prepare the garlic butter topping with butter, herbs, garlic powder, and salt.
- Once risen, divide the dough into twelve pieces, flatten each, and spread the topping mixture.
- Cover the shaped dough and let rise again for 30-45 minutes.
- Preheat the oven to 350℉ and bake for about 30 minutes until golden brown.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for extended storage. Experiment with different herbs or add cheese for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 1.2g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.1g
- Protein: 4.6g
- Cholesterol: 0mg