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Sourdough Discard Garlic Pull Apart Bread

A delightful and comforting dish that transforms sourdough discard into an aromatic, pull-apart bread that's buttery, garlicky, and fluffy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Bread, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 0.25 cup non-dairy or regular dairy milk, warmed to 110℉ This creamy liquid awakens the yeast.
  • 1.5 teaspoons instant yeast Helps the dough rise for a light and airy bread.
  • 2 teaspoons granulated sugar Feeds the yeast for a better rise.
  • 2 cups all-purpose flour The backbone of the bread.
  • 200 grams sourdough discard Adds depth of flavor.
  • 1 large egg, lightly beaten Provides richness and a beautiful golden color.
  • 1 tablespoon fresh parsley or rosemary, chopped Aromatic herbs for flavor.
  • 1 teaspoon kosher salt Balances sweetness.
  • 1 teaspoon garlic powder Enhances garlic flavor.
  • 2 tablespoons unsalted butter, melted Adds moisture and a rich taste.
  • 7 tablespoons unsalted butter, softened For the luxurious filling.
  • 1 tablespoon fresh parsley or rosemary, chopped Add freshness to the topping.
  • 1 tablespoon garlic powder Adds depth to the filling.
  • 0.5 teaspoon kosher salt Balances the flavors.
  • flaky sea salt (for topping) Enhances flavors.

Method
 

Preparation
  1. Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook.
  2. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder to the mixer.
  3. Turn on low speed and gradually add 2 tablespoons of melted butter. Increase to medium and mix until a shaggy dough forms.
  4. Transfer to a smooth work surface and knead until slightly tacky, about 3-4 minutes.
  5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 60-90 minutes until doubled in size.
  6. Make the garlic butter topping by mixing softened butter, chopped herbs, garlic powder, and ½ teaspoon of salt in a small bowl.
  7. Set aside one tablespoon of the mixture for later.
  8. After the dough has risen, turn it out onto a clean surface and divide into 12 equal pieces.
  9. Flatten each piece into a circle about 4 inches in diameter and spread with 1-2 teaspoons of the garlic butter mixture.
  10. Fold each piece in half and place in a greased 9×5-inch loaf pan with the fold side down.
  11. Cover with plastic wrap or a towel and let rise for 30-45 minutes until puffed but not above edges.
  12. Preheat the oven to 350℉.
  13. Bake for about 30 minutes, then cover with aluminum foil and bake for another 5-10 minutes.
  14. Once baked, brush with remaining garlic butter topping and sprinkle with flaky sea salt.
  15. Allow cooling in the pan for about 10 minutes before serving.

Notes

Use fresh herbs for better flavor and monitor dough temperature for ideal rising. You can prepare the dough ahead of time and store it in the refrigerator overnight.