Prep time: 20 minutes
Cook time: 20-25 minutes
Total time: 45 minutes
Intensity/Ease: Easy
Yield: 6-8 servings
This is not just garlic bread; this is an experience. Imagine a crusty loaf of sourdough, sliced in a beautiful grid pattern, with every crevice stuffed to the brim with a rich, herby, garlic butter and a blanket of perfectly melted, stretchy mozzarella and nutty Parmesan cheese. As it bakes, the bread becomes gloriously crisp on the outside while staying soft and fluffy on the inside.
Pulling apart a warm, cheesy piece is pure joy. It’s the ultimate appetizer for game day, a stunning side for a big bowl of pasta, or the star of any gathering where people want to gather around and share something delicious. Get ready for the cheese pulls of your dreams.
Ingredients
1 large crusty loaf (Sourdough, Italian, or French Boule works best)
½ cup (1 stick / 113g) unsalted butter, softened
4 cloves garlic, minced or pressed
2 tablespoons fresh parsley, finely chopped (plus more for garnish)
2 cups (200g) low-moisture mozzarella cheese, shredded
½ cup (50g) grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Optional pinch red pepper flakes for a little heat
Instructions
1. Preheat and Prepare (5 minutes)
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Create the Garlic Butter (5 minutes)
In a small bowl, combine the softened butter, minced garlic, chopped parsley, salt, and pepper. Mix with a fork until everything is well incorporated. Using softened butter is key here—it will be much easier to spread into all the nooks and crannies of the bread.
3. Score the Bread (5 minutes)
Place the loaf of bread on the prepared baking sheet. Using a sharp serrated knife, carefully slice the bread in one direction at 1-inch intervals, making sure not to cut all the way through the bottom crust. You want the slices to remain attached at the base.
Then, make slices in the opposite direction, again at 1-inch intervals, creating a grid pattern of bite-sized squares. This is what gives the bread its “pull-apart” quality.
4. Stuff the Bread (10 minutes)
This is the fun part! Gently spread the garlic butter mixture down into the cracks of the bread. Try to get it as deep into the cuts as possible.
Next, take your shredded mozzarella and Parmesan. Reach into the cracks and generously stuff the cheese down into every crevice. Don’t be shy—the more cheese, the better! Make sure some cheese is peeking out from the top to create that beautifully browned, bubbly crust.
5. Bake to Golden Perfection (20-25 minutes)
Place the baking sheet with the loaded bread into the preheated oven. Bake for 15 minutes. Then, carefully check the bread. If the top is browning too quickly but the cheese in the center isn’t fully melted, loosely tent the loaf with a piece of aluminum foil.
Continue baking for another 5-10 minutes, until the cheese is completely melted, bubbly, and the edges of the bread are golden brown and crisp.
6. Garnish and Serve Immediately (5 minutes)
Carefully remove the bread from the oven. Let it rest on the baking sheet for just 2-3 minutes—this will prevent anyone from burning their mouth on the molten cheese!
Transfer the loaf to a serving platter or wooden board. Sprinkle with a little more fresh chopped parsley for a pop of color. Serve it hot and watch it disappear. To eat, simply have everyone pull apart a cheesy, garlicky square with their hands.
Chef’s Tips for Success
The Bread: A round, crusty sourdough boule is our top choice. Its sturdy crust holds up to the stuffing and baking, and its tangy flavor perfectly complements the rich garlic butter. An Italian or French loaf works great too.
Cheese is Key: Low-moisture mozzarella is essential for that iconic, stretchy cheese pull. Fresh mozzarella contains too much water and can make the bread soggy. Grating your own Parmesan from a block will also yield far better flavor and melt than the pre-shredded kind.
Don’t Cut Through: The most important step! Use a gentle sawing motion with your serrated knife and stop just before you hit the bottom. You want the bread to hold together like a flower, not fall apart into individual pieces.
Make it a Meal: While incredible on its own, this bread is phenomenal served alongside a hearty Tomato Basil Soup, a fresh Caesar Salad, or as the carb-loaded companion to a big bowl of Spaghetti and Meatballs.
Get Creative with Add-Ins: Feel free to customize! Add a sprinkle of crispy cooked bacon bits, some thinly sliced jalapeños for heat, or a few fresh basil leaves tucked in with the cheese.
Storage & Reheating
Storage: This bread is truly best enjoyed fresh from the oven. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheating: To bring back some of that crispy glory, reheat pieces in an air fryer at 350°F for 3-4 minutes, or in a toaster oven. You can also reheat the whole loaf in a 350°F oven for 5-10 minutes, covered with foil to prevent the cheese from burning.
Nutrition Information
The following nutrition information is an estimate and provided as a courtesy. Actual values may vary depending on the specific ingredients and brands used. Calculated based on 8 servings.
Serving Size: 1 pull-apart piece (approx. 1/8 of loaf)
Calories: 345
Total Fat: 19g
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 620mg
Total Carbohydrates: 32g
Dietary Fiber: 2g
Sugars: 2g
Protein: 13g