Cheesy Pull-Apart Garlic Bread

4.70 from 56 votes

Cheesy Pull-Apart Garlic Bread

The ultimate Cheesy Pull-Apart Garlic Bread. This light, soft bread is layered with the most delicious roasted garlic butter and cheese. This bread has crispy edges and an inside that is fluffy, cheesy, and garlicy. Not to mention it is both easy to make and looks super impressive. What's not to love?

Prep Time35

Cook Time35

Proofing Time2

Total Time3 10

Course: Side Dish

Cuisine: American

Servings: loaf

Calories: 219kcal

Author: Elise

Ingredients

Tangzhong

20 g bread flour
80 g whole milk

Main Dough

300 g bread flour
15 g granulated sugar
6 g sea salt
6 g instant dry yeast
all the tangzhong
90 g whole milk room temperature 77°F/25°C
40 g cream cheese full fat
50 g egg (1 medium egg)
20 g unsalted butter softened at room temperature

Roasted Garlic Butter

1 head of garlic
½ tbsp olive oil
1 pinch flaky sea salt
1 pinch black pepper
70 g unsalted butter
1 ½ tbsp chopped parsley
1 pinch flaky sea salt

Toppings

100 g grated mozzarella or other meltable cheese
+ a little extra mozzarella

Egg Wash

1 egg
1 tbsp water

Instructions

Tangzhong

Mix flour and milk in a small pot. Heat up over medium heat. Stir until the mixture thickens and reaches a temperature of 150°F/65°C.
20 g bread flour, 80 g whole milk
Transfer to a clean bowl. Cover with plastic wrap that touches the entire surface of the tangzhong. Cool to room temperature before continuing with the main dough.

Main Dough

Add all ingredients, except butter, to the bowl of your stand mixer fitted with a dough hook.
300 g bread flour, 15 g granulated sugar, 6 g sea salt, 6 g instant dry yeast, all the tangzhong, 90 g whole milk, 40 g cream cheese, 50 g egg
Knead for 10 minutes until the dough starts to come together.
Add the softened butter.
20 g unsalted butter
Continue kneading at medium speed for 10-20 minutes until the dough has a smooth surface and pulls away from the sides of the bowl.
Place the dough on your work surface and roughly pre-shape the dough into a round using your hands and a bench knife.
Transfer the dough to a clean, lightly oiled bowl, cover, and place in a warm spot, ideally at 78°F/26°C.
Proof the dough for 1 ½-2 hours or until doubled in size.
Meanwhile, make the garlic butter:

Roasted Garlic Butter

Preheat the oven to 350°F/180°C.
Chop off the top of a garlic head, leaving the cloves exposed.
1 head of garlic
Drizzle with oil, flaky salt, and pepper.
½ tbsp olive oil, 1 pinch flaky sea salt, 1 pinch black pepper
Wrap the garlic head in aluminum foil or place it in a small, oven-safe casserole with a lid.
Bake for 45-60 minutes, until the garlic cloves are soft as butter.
Allow the garlic to cool to room temperature before continuing with the next step.
Squeeze the garlic cloves into a bowl and add softened butter, chopped parsley, and a sprinkle of salt. Mix with a fork until smooth.
70 g unsalted butter, 1 ½ tbsp chopped parsley, 1 pinch flaky sea salt
Set aside at room temperature.

Shape

Once the dough has doubled in size: lightly flour your work surface and the top of the dough. Next, roll out the dough to a 12x12-inch square.
Spread garlic butter on top and add grated mozzarella.
100 g grated mozzarella
Use a pizza cutter to cut the dough into 12 pieces. Please see the images above for reference.
Arrange the dough pieces in a 7x3.4-inch bread pan (or a loaf tin of similar size).
Cover the bread pan and proof for 30-45 minutes until the dough is nice and puffy.

Bake

Preheat the oven to 350°F/180°C.
Whisk together an egg and water to make the egg wash.
1 egg, 1 tbsp water
Lightly brush the top of the bread with egg wash.
Sprinkle a little extra mozzarella on top of the bread.
+ a little extra mozzarella
Bake for 35-40 minutes or until the internal temperature is at 200°F/95°C.
Serve warm!

Notes

Nutritional analysis per serving (12 servings) Disclosure: The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.

Nutrition