Cheesy Garlic Pull-Apart Bread

If you love homemade bread and melty cheese, this Cheesy Garlic Pull-Apart Bread is about to become a favorite. Soft, buttery dough gets layered with garlic butter, mozzarella, and cheddar, then stacked into a loaf pan and baked until golden. Each layer pulls apart beautifully, creating cheesy pockets in every bite.

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This is the kind of bread that disappears fast. It’s perfect alongside pasta, soups, or served right in the middle of the table while everyone reaches in for “just one more piece.”

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Why You’ll Love This Bread

• Made with from-scratch dough (simple + reliable)
• Layers of garlic butter and melty cheese
• Bakes up tall, soft, and pull-apart perfect
• Great for holidays, pasta night, or sharing

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Ingredients

Dough

• 3 cups all-purpose flour
• 3 Tbsp granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tsp salt
• 1 cup milk, scalded and cooled to warm
• 4 Tbsp unsalted butter, melted

Cheesy Garlic Filling

• 6 Tbsp unsalted butter, melted
• 3 cloves garlic, minced (or 1½ tsp garlic powder)
• 1½ cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese

Finish

• 2 Tbsp melted butter
• Optional: chopped parsley, grated parmesan

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How to Make Cheesy Garlic Pull-Apart Bread

1. Make the Dough

In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the warm milk and melted butter. Mix until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1–1½ hours, or until doubled in size.

Stand Mixer Instructions:

If using a stand mixer fitted with the dough hook, add the flour, sugar, yeast, and salt to the bowl and give it a quick mix. With the mixer running on low speed, slowly pour in the warm milk and melted butter. Once the dough comes together, increase the speed to medium-low and knead for 5–6 minutes, until the dough is smooth, soft, and slightly tacky but not sticky. Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size.

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2. Prepare the Filling

Mix the melted butter and garlic together in a small bowl. In another bowl, combine the mozzarella and cheddar.

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3. Shape the Bread

Punch down the risen dough. Roll it into an even log, then cut into 12 equal pieces.

Press each piece into a 4-inch round disc. Place the discs on parchment paper so they don’t stick.

Brush each disc with garlic butter, then sprinkle generously with cheese.

Stack the rounds carefully and place the stack upright into a greased 9×5 loaf pan.

Cover and let rise until doubled, about 30–40 minutes.

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4. Bake

Preheat oven to 350°F. Bake for 45–50 minutes, until golden brown and cooked through.
If the top browns too quickly, loosely tent with foil during the last 15 minutes.

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5. Finish & Serve

Brush the hot bread with melted butter and sprinkle with parsley or parmesan if desired. Let cool for 10 minutes, then pull apart and serve warm.

These layers? RIDIC-ULICIOUS.

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FAQ

Can I use different cheese?

Yes! Monterey Jack, Colby Jack, provolone, or a little parmesan all work well.

Can I make this ahead of time?

You can assemble the loaf, cover, and refrigerate overnight. Let it come to room temperature before baking.

How do I store leftovers?

Wrap tightly and store at room temperature for 1 day or refrigerate up to 3 days. Reheat wrapped in foil.

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