Name: Roasted Garlic Parmesan Pull-Apart Sourdough
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 3 sticks salted butter, softened; 20 cloves garlic; 2 tablespoons fresh parsley, chopped; 3 tablespoons grated Parmesan cheese; 1 teaspoon black pepper; 2 loaves sourdough bread; 8 ounces mozzarella cheese, freshly grated; Oil, enough to cover garlic for confit

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Roasted Garlic Parmesan Pull-Apart Sourdough a golden, cheesy sourdough bread filled with roasted garlic butter, Parmesan, fresh parsley, and melted mozzarella creates an irresistible pull-apart loaf that is perfect for gatherings, family dinners, or a cozy snack. I love how every slice is packed with rich garlic flavor and gooey cheese, making each bite warm, savory, and satisfying.

Roasted Garlic Parmesan Pull-Apart Sourdough

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 sticks salted butter, softened

20 cloves garlic

2 tablespoons fresh parsley, chopped

3 tablespoons grated Parmesan cheese

1 teaspoon black pepper

2 loaves sourdough bread

8 ounces mozzarella cheese, freshly grated

Oil, enough to cover garlic for confit

Directions

I add the garlic cloves to a small pan and cover them completely with oil.

I cook the garlic over low heat until the cloves become golden brown and soft, then I remove them from the oil and allow them to cool.

I place the roasted garlic, softened butter, parsley, Parmesan cheese, and black pepper into a food processor and blend until smooth.

I transfer the garlic butter mixture into a zip-top bag for easy piping.

I slice each sourdough loaf every ½ inch, making sure not to cut all the way through and leaving about ½ inch connected at the bottom.

I place about 1 teaspoon of mozzarella cheese between each slice.

I pipe the roasted garlic butter into every cut of the bread.

I brush extra garlic butter over the top and sprinkle the remaining mozzarella over the loaves.

I bake the bread at 350°F (175°C) for 25 to 30 minutes, or cook it on a grill over indirect heat until the cheese is melted and the bread is golden brown.

I serve the bread immediately while it is hot and cheesy.

Servings and Timing

Servings: 8 servings

Prep Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Calories: Approximately 520 kcal per serving

Variations

I sometimes add shredded cheddar or provolone along with the mozzarella for extra cheesy flavor.

I like mixing chopped basil or chives into the garlic butter for a fresh herb twist.

I occasionally sprinkle red pepper flakes between the slices for a subtle kick of heat.

I use whole wheat sourdough when I want a heartier texture and flavor.

I sometimes add cooked crumbled bacon between the slices for a smoky variation.

Storage/Reheating

I store leftover pull-apart bread in an airtight container in the refrigerator for up to 3 days. For longer storage, I wrap portions tightly and freeze them for up to 2 months.

To reheat, I place the bread in a 350°F (175°C) oven for about 10 to 15 minutes until warmed through and the cheese becomes melty again. If I reheat frozen bread, I thaw it overnight in the refrigerator before warming it in the oven.

FAQs

Can I make the roasted garlic butter ahead of time?

Yes, I often prepare the roasted garlic butter up to 3 days in advance and keep it refrigerated until I am ready to assemble the bread.

Can I use pre-shredded mozzarella cheese?

I can use pre-shredded mozzarella, but I find that freshly grated mozzarella melts more smoothly and provides a better texture.

What type of sourdough bread works best?

I prefer sturdy round or oval artisan sourdough loaves because they hold the fillings well and maintain their shape during baking.

Can I cook this entirely on the grill?

Yes, I can cook the bread over indirect heat on a covered grill. This method adds a subtle smoky flavor while keeping the bread crisp and cheesy.

How do I prevent the bread from becoming soggy?

I make sure not to overfill the cuts with butter and cheese, and I bake until the loaf is golden and crisp on the outside for the best texture.

Conclusion

I love serving this Roasted Garlic Parmesan Pull-Apart Sourdough whenever I need an easy crowd-pleasing appetizer or side dish. The combination of sweet roasted garlic, rich butter, savory Parmesan, and gooey mozzarella creates a comforting bread that disappears quickly at any table. Whether I bake it in the oven or grill it outdoors, this recipe always delivers warm, cheesy perfection.

📖 Recipe:

Roasted Garlic Parmesan Pull-Apart Sourdough

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Author: Cheryl
Total Time: 55 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Golden sourdough loaves filled with roasted garlic butter, Parmesan, fresh parsley, and melted mozzarella create a warm, cheesy pull-apart bread perfect for sharing. Each slice is packed with savory flavor and a crisp, golden finish.