Cheesy Roasted Garlic Pull Apart Bread

There’s something magical about the aroma of roasted garlic and melted cheese wafting through the kitchen. When I first created this Cheesy Roasted Garlic Pull Apart Bread recipe, my entire house was filled with that irresistible scent that makes everyone gather in anticipation. This shareable bread has become my go-to recipe for everything from casual gatherings to holiday feasts – it simply never disappoints!

What makes this bread so special isn’t just the flavor (though trust me, it’s incredible). It’s the experience of everyone reaching in, pulling off a cheesy, garlic-infused piece, and sharing in that moment of pure food bliss. The crispy exterior gives way to a soft, fluffy inside that’s infused with roasted garlic and gooey cheese in every bite.

Today, I’m sharing my perfected recipe along with all the tips and tricks I’ve learned through countless batches. Whether you’re a seasoned baker or trying homemade bread for the first time, I promise this recipe will become a favorite in your household too!

The Magic of Roasted Garlic

Before diving into the recipe, let’s talk about what makes roasted garlic so special. Unlike its raw counterpart, roasted garlic transforms into something entirely different – sweet, mellow, and almost buttery in texture. The harsh pungency mellows into a complex, caramelized flavor that infuses the bread with incredible depth.

When I first discovered how roasted garlic could transform a recipe, it was nothing short of revelatory. Those little golden cloves become spreadable, aromatic gems that blend perfectly into the butter mixture we’ll be using for our bread.

Ingredients

For the Bread Dough:

• 4½ cups all-purpose flour
• 2¼ teaspoons (1 packet) active dry yeast
• 1 tablespoon sugar
• 1½ teaspoons salt
• 1 cup whole milk
• ⅓ cup unsalted butter
• 2 large eggs at room temperature
• 1 teaspoon garlic powder

For the Garlic Butter Filling:

• 2 whole garlic heads
• 1 tablespoon olive oil
• ½ cup (1 stick) unsalted butter, softened
• 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Cheese Mixture:

• 2 cups mozzarella cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• ½ cup parmesan cheese, freshly grated
• ½ cup asiago cheese, shredded (if unavailable, substitute with additional parmesan)

For the Topping:

• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, finely chopped
• 2 tablespoons parmesan cheese, freshly grated

Equipment Needed

• Stand mixer with dough hook (or large bowl if mixing by hand)
• Bundt pan or 10-inch round cake pan
• Small baking dish (for roasting garlic)
• Aluminum foil
• Pastry brush
• Mixing bowls
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Kitchen thermometer (optional but helpful)

Preparation Steps

Step 1: Roast the Garlic

1. Preheat your oven to 400°F (200°C).
2. Slice the tops off the garlic heads to expose the cloves inside.
3. Place the garlic heads on a piece of foil, drizzle with olive oil, and wrap tightly.
4. Roast for 35-40 minutes until the cloves are golden brown and soft.
5. Let cool until comfortable to handle.

Step 2: Prepare the Dough

1. In the bowl of your stand mixer, combine 2 cups of flour with the yeast, sugar, and salt.
2. In a small saucepan, heat the milk and butter until very warm (120-130°F or until the butter is almost melted).
3. Add the warm milk mixture to the flour mixture.
4. Add eggs and garlic powder.
5. Beat on medium speed for 2 minutes, scraping the bowl occasionally.
6. Gradually add remaining flour until a soft dough forms.
7. Knead with dough hook for 6-8 minutes (or by hand on floured surface for 8-10 minutes) until smooth and elastic.
8. Place in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.

Step 3: Make the Garlic Butter Filling

1. Squeeze the roasted garlic cloves into a medium bowl.
2. Mash the garlic with a fork until smooth.
3. Add the softened butter, parsley, chives, oregano, red pepper flakes (if using), salt, and pepper.
4. Mix until thoroughly combined.
5. Set aside at room temperature to maintain spreadability.

Step 4: Mix the Cheeses

1. In a separate bowl, combine the mozzarella, cheddar, parmesan, and asiago cheeses.
2. Mix well and set aside.

Step 5: Assemble the Pull Apart Bread

1. Punch down the risen dough and turn out onto a lightly floured surface.
2. Roll the dough into a large rectangle, approximately 16×20 inches.
3. Spread the garlic butter mixture evenly over the entire surface of the dough.
4. Sprinkle the cheese mixture evenly over the garlic butter.
5. Using a pizza cutter or sharp knife, cut the dough into roughly 2×2-inch squares.
6. Stack 3-4 squares together and place them vertically into a well-greased bundt pan or 10-inch round cake pan.
7. Continue this process until all dough pieces are in the pan.
8. If using a bundt pan, the pieces should fill about ¾ of the pan to allow for rising.

Step 6: Second Rise and Bake

1. Cover the pan with a clean kitchen towel and let rise in a warm place for 30-45 minutes until noticeably puffy.
2. Preheat the oven to 350°F (175°C) while the dough is rising.
3. Mix the topping ingredients (except the parsley and parmesan) and brush over the risen dough.
4. Bake for 30-35 minutes until golden brown. If the top browns too quickly, cover loosely with foil.
5. The bread is done when the internal temperature reaches 190°F (88°C), or when it sounds hollow when tapped.
6. Remove from oven and immediately sprinkle with the remaining parmesan and parsley.
7. Let cool in the pan for 5-10 minutes before turning out onto a serving plate.

The Science Behind Perfect Pull Apart Bread

What makes this bread so irresistibly good isn’t just the ingredients but also the science behind the technique. When you stack those cheese-and-garlic-laden dough squares, you’re creating multiple surfaces that will become deliciously crispy during baking, while maintaining soft, pillowy centers.

The bundt pan shape works particularly well because it creates more surface area for browning, while the center hole allows heat to circulate evenly throughout the bread. This ensures every piece cooks perfectly and develops that desirable contrast between crispy exterior and tender interior.

Detailed Comparison of Pan Options

Troubleshooting Guide

Even with the most detailed recipes, bread-making can sometimes present challenges. Here’s my troubleshooting guide based on years of making this recipe:

Dough Isn’t Rising

• Possible Cause: Yeast is too old or killed by too-hot liquid
• Solution: Make sure your yeast is fresh and active. The milk mixture should be warm (120-130°F), not hot. You can test your yeast by dissolving it in warm water with a pinch of sugar – it should foam within 5-10 minutes.

Bread Is Doughy in the Center

• Possible Cause: Undercooked or pan too densely packed
• Solution: Bake longer at a slightly lower temperature (325°F) with foil covering the top to prevent over-browning. Don’t overpack the pan – leave room for expansion.

Cheese Is Leaking Out and Burning

• Possible Cause: Too much cheese or cheese on exposed surfaces
• Solution: Make sure cheese is well-contained between dough layers. Reserve some cheese to sprinkle between layers rather than putting it all on at once.

Bread Is Sticking to the Pan

• Possible Cause: Insufficient greasing or cheese leaked and hardened
• Solution: Use a generous amount of butter or non-stick spray on EVERY crevice of your pan, especially if using a bundt pan. Allow the bread to cool slightly (5-10 minutes) before attempting to remove it.

Variations to Try

One of the things I love about this recipe is how versatile it can be. Here are some of my favorite variations:

Herb Garden Version

Replace the herbs with whatever fresh herbs you have in your garden. Rosemary, thyme, and sage make excellent substitutions or additions.

Mediterranean Style

Add sun-dried tomatoes, olives, and use feta cheese with mozzarella instead of the cheddar and asiago.

Spicy Southwest

Add 1 tablespoon of taco seasoning to the dough, use pepper jack instead of mozzarella, and add chopped jalapeños to the filling.

Breakfast Version

Add cooked and crumbled bacon to the filling and serve with scrambled eggs for a decadent breakfast treat.

Sweet Cinnamon Roll Variation

Replace the garlic butter with cinnamon sugar butter, use cream cheese instead of savory cheeses, and drizzle with simple glaze after baking.

Make-Ahead Instructions

This bread can be prepared in advance for stress-free entertaining:

Day Before Serving

1. Prepare the recipe through the assembly stage.
2. Cover tightly with plastic wrap and refrigerate overnight.
3. Remove from refrigerator 1-2 hours before baking to allow for the second rise.
4. Bake as directed.

Freezing Instructions

For Unbaked Bread:

1. Prepare through assembly stage.
2. Wrap tightly in plastic wrap, then foil.
3. Freeze for up to 1 month.
4. Thaw overnight in refrigerator, then allow to rise at room temperature for 2-3 hours before baking.

For Baked Bread:

1. Cool completely.
2. Wrap tightly in plastic wrap, then foil.
3. Freeze for up to 3 months.
4. Thaw at room temperature and reheat in a 300°F oven for 10-15 minutes before serving.

Serving Suggestions

This bread is incredibly versatile when it comes to serving. Here are my favorite ways to enjoy it:

1. As an appetizer with marinara sauce for dipping
2. Alongside pasta dishes like lasagna or spaghetti
3. With hearty soups, especially tomato or minestrone
4. As a side for roasted chicken or beef
5. For brunch with scrambled eggs and fresh fruit
6. With a simple salad for a light meal
7. As the bread component in a charcuterie board
8. Sliced and toasted the next day for sandwiches

Serving Table Guide

Nutritional Information

Per serving (assuming 12 servings per loaf)

Storage and Reheating

One of the best things about this bread is that it reheats beautifully and can even be transformed into new dishes on the second or third day (if it lasts that long!).

Short-term Storage

Store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.

Reheating Methods

Oven Method (Best for maintaining texture)

1. Preheat oven to 325°F
2. Wrap bread in foil
3. Heat for 10-15 minutes until warmed through
4. Open foil for the last 2-3 minutes to crisp the exterior

Microwave Method (Quickest but softens crust)

1. Place portion on microwave-safe plate
2. Cover with damp paper towel
3. Heat in 15-second intervals until warm
4. For best results, toast briefly after microwaving to restore some crispness

Air Fryer Method (Best for individual portions)

1. Heat air fryer to 300°F
2. Place portions in basket
3. Heat for 3-4 minutes until warm and crispy

Transforming Leftovers

Don’t let leftovers go to waste! Here are creative ways to transform day-old pull-apart bread:

1. Bread Pudding: Tear into chunks, soak in a mixture of eggs, milk, cinnamon, and sugar, then bake until set for a savory-sweet dessert.
2. Croutons: Cube leftover bread, toss with olive oil, and bake until crispy for gourmet salad toppings.
3. Breakfast Strata: Layer bread with eggs, additional cheese, and vegetables, then bake for a hearty breakfast casserole.
4. Garlic Bread Pizza: Flatten pieces slightly, top with pizza sauce and additional toppings, then broil until bubbly.
5. Bread Crumbs: Process completely dried out pieces for homemade seasoned bread crumbs to use in other recipes.

FAQ Section

Q: Can I make this recipe with store-bought dough to save time? A: Yes! While homemade dough provides the best flavor and texture, you can use 2 pounds of store-bought pizza dough or bread dough as a shortcut. Allow the dough to come to room temperature before rolling it out.

Q: Is there a way to make this recipe ahead for a party? A: Absolutely! You can assemble the entire bread the day before, cover it tightly