Free recipe American

Garlic Cheese Pull-Apart Bread

Name: Garlic Cheese Pull-Apart Bread
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 10 servings
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour, plus more as needed; 2 1/4 tsp instant yeast; 1 tbsp granulated sugar; 1 1/2 tsp kosher salt; 1 cup whole milk, warmed to about 110 degrees F; 1 large egg, at room temperature; 3 tbsp unsalted butter, softened, for the dough; 1/2 cup unsalted butter, melted, for the garlic butter, plus more for the pan; 6 cloves garlic, finely minced; 3 tbsp fresh parsley, finely chopped; 1/4 tsp red pepper flakes, optional; 8 oz mozzarella cheese, low-moisture, shredded, about 2 cups; 1/2 cup parmesan cheese, finely grated

Soft homemade dough balls rolled in garlic parsley butter and layered with mozzarella and parmesan, baked golden in a fluted tube pan.

By Marisol Vance, Founder & Head of Recipe Development Published September 29, 2025

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Prep: 40 min
Cook: 40 min
Total: 1 hr 20 min
Servings: 10
Level: Medium

Part garlic bread, part cheese pull and all party food, this bread is made for tearing apart at the table. Soft, milky dough balls are dunked in garlicky herb butter, then stacked with mozzarella and parmesan so every piece comes away with crisp, cheesy edges and a stretchy, buttery middle.

The dough is an easy enriched yeast dough that you can make by hand or in a stand mixer. Baking it in a fluted tube pan helps the center cook through and gives you a dramatic ring when it is turned out.

Set it in the middle of the table with a bowl of warm marinara sauce for dipping, and let everyone dig in.

Soft homemade dough balls
Garlic butter and cheese layers
Made for sharing and dipping

Directions

Whisk the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the warm milk, egg and softened butter and mix with the dough hook on low until a dough forms.
Knead on medium-low speed for 6 to 8 minutes, or by hand for about 10 minutes, until smooth, elastic and just slightly tacky. Add flour 1 tbsp at a time only if the dough sticks to the bowl.
Shape the dough into a ball, place it in a lightly oiled bowl, cover and let rise in a warm spot for 1 to 1 1/2 hours, until doubled.
Stir the melted butter, garlic, parsley and red pepper flakes, if using, in a small bowl. Generously butter a 10- to 12-cup fluted tube pan.
Punch down the dough and divide it into about 40 pieces the size of a large walnut. Roll each piece into a rough ball.
Dip each ball into the garlic butter, letting the excess drip back into the bowl.
Arrange one third of the dough balls in the bottom of the pan and sprinkle with one third of the mozzarella and parmesan. Repeat the layers twice more, ending with cheese, and drizzle any remaining garlic butter over the top.
Cover loosely and let rise for 30 to 45 minutes, until puffy and nearly at the rim of the pan. Heat the oven to 350 degrees F with a rack in the lower third.
Set the pan on a baking sheet and bake for 35 to 40 minutes, until deep golden and an instant-read thermometer in the center reads 190 degrees F. Tent with foil if the top browns too quickly.
Cool in the pan for 5 minutes, run a thin knife around the edges and the center tube, then invert onto a platter.
Serve warm, pulling the bread apart by hand, with marinara sauce for dipping if you like.

Test-kitchen tips

Assemble the bread in the pan, cover and refrigerate overnight. Let it sit at room temperature for 1 hour to finish rising before baking.
Grease the pan thoroughly, including the center tube. Melted cheese acts like glue and will stick to any bare spots.
Swap half the mozzarella for shredded sharp cheddar or fontina, or fold chopped cooked bacon or pepperoni into the layers.