This cheesy garlic pull-apart bread is one of those dishes that turns a casual hangout into a moment everyone remembers. I first made it for a movie night when I had a day-old sourdough loaf on the counter and a block of mozzarella in the fridge. Within minutes of pulling it from the oven, the table fell quiet except for the sounds of cheese stretching and crust cracking. It was the kind of simple, joyful food that brings heads together over the same plate and has people asking for the recipe before they finish the first piece.

What makes this version special is how the butter and garlic settle deep into every slice so that each bite is fragrant, salty, and perfectly balanced. The texture is a dream: a crisp, crackly crust, tender interior, and pockets of molten mozzarella that pull into ribbons as you tear it apart. The parsley brings a fresh note that cuts through the richness, making it feel bright rather than heavy. It is easy enough for a weeknight snack and celebratory enough to set next to a roast on a holiday table. I never tire of the aroma that floats out of the oven—butter, garlic, and bread is a trio that never lets me down.

Ingredients

• Artisan loaf (sourdough preferred): Choose a medium round or oval loaf with a sturdy crust and tender crumb. Day-old bread works beautifully because it holds structure when cut. Sourdough’s tang complements rich butter and cheese.
• Mozzarella cheese: Low-moisture, part-skim mozzarella shreds melt smoothly and give the best cheese pull without making the bread soggy. If shredding from a block, it melts more evenly than pre-shredded.
• Unsalted butter: Melted butter carries garlic flavor into every cut. Unsalted lets you control seasoning; if using salted butter, reduce added salt elsewhere.
• Fresh garlic: Finely minced cloves infuse the loaf with a robust aroma. Fresh garlic beats jarred for clean, vibrant flavor that shines through the cheese.
• Fresh parsley: Chopped flat-leaf parsley brightens the richness and adds a fresh herbal note. Sprinkle extra on top after baking for color and pop.

Instructions

Preheat and prepare the pan: Preheat the oven to 350°F. Line a baking sheet with foil and set aside a second sheet for wrapping. This ensures minimal cleanup and even heat reflection. The moderate temperature melts cheese thoroughly without over-browning the crust too quickly. Crosshatch the loaf: Using a serrated knife, cut the loaf in a crosshatch pattern, making slices about 2 to 3 cm apart. Cut almost to the bottom without slicing through so the base stays intact. Rotate the loaf 90 degrees for the second set of cuts. The goal is individual pull-apart cubes that remain connected. Mix the garlic butter: In a small bowl, stir together the melted unsalted butter, finely minced garlic, and chopped parsley until evenly combined. Let it sit for 1 minute to mellow the garlic slightly and allow flavors to bloom in the warm butter. Saturate every slit: Gently open each cut with your fingers and brush or spoon the garlic butter deep into the crevices and across the top. Aim to coat the interior of each slice so flavor distributes evenly. If any butter pools, tip the loaf to guide it into drier spots. Stuff with mozzarella: Tuck shredded mozzarella generously into all the slits, making sure it reaches down into the cuts for full coverage. Press lightly so the cheese sticks to the buttered edges; this ensures gooey pulls and prevents dry bites. Wrap and bake: Place the assembled loaf on the prepared baking sheet, wrap it completely in foil, and bake at 350°F for about 20 minutes, until the cheese is fully melted and the loaf is heated through. For a lightly crisp top, unwrap and bake 3 to 5 minutes more before serving.

Storage Tips

Store any leftover pull-apart bread wrapped tightly in foil and placed in a zip-top bag or airtight container. Keep it in the refrigerator for up to 3 days. Reheat wrapped in foil at 325°F for 10 to 12 minutes, or until the center is warm and cheese is remelted. For a crisper finish, open the foil for the last 2 minutes. To freeze, wrap the whole loaf or portions in foil, then place in a freezer bag for up to 1 month. Thaw in the refrigerator overnight and reheat as above. Avoid microwaving for long periods, which can toughen bread and make cheese rubbery.

Ingredient Substitutions

If you do not have sourdough, a country boule or rustic Italian loaf works well. For cheese, Monterey Jack melts beautifully and adds mild creaminess, while provolone brings a sharper bite. You can swap in 3 tablespoons of olive oil plus 1 tablespoon butter for a dairy-reduced option, though the result will be less rich. Use 1 teaspoon of garlic powder in place of fresh garlic if needed; whisk into warm butter to dissolve. Add 2 tablespoons grated Parmesan for extra savoriness, or a pinch of red pepper flakes for gentle heat. Chives or basil can stand in for parsley if that is what you have.

Serving Suggestions

Serve this bread straight from the oven on a wooden board so everyone can pull pieces. It pairs perfectly with tomato-based soups, a crisp green salad with a lemony vinaigrette, or pasta with marinara. For a party spread, set it next to marinated olives, roasted vegetables, and a simple charcuterie board. Drizzle with a touch of good olive oil and a sprinkle of flaky salt just before serving to elevate the flavors. For game day, offer warm marinara or ranch for dipping. It also shines as a side alongside roasted chicken, grilled steak, or a platter of baked ziti.

Cultural Background

Pull-apart breads have roots in communal, tear-and-share loaves that show up across cultures, from Eastern European cheese breads to American monkey bread. This cheesy garlic version borrows the Italian-American love of mozzarella and garlic bread, blending it with a modern crosshatch technique that ensures every bite gets flavor. The rise of artisan bakeries brought sturdy, crackling crusts back into home kitchens, and that structure is perfect for this style. It is casual, generous, and designed for gathering—a reflection of the way we enjoy food together, passing the plate and pulling off just one more piece.

Seasonal Adaptations

In spring, add thinly sliced scallions or a handful of chopped asparagus tips sautéed in butter. Summer loves a sprinkle of fresh basil and a few halved cherry tomatoes tucked into the slits. For fall, swap in a smoky cheese like provolone and add a tiny pinch of nutmeg to the butter. Winter calls for extra richness; stir in 2 tablespoons grated Parmesan and a little black pepper. During the holidays, a dusting of finely chopped rosemary brings a festive aroma. The base technique stays the same; just tailor the herbs and cheese to the season.

Meal Prep Tips

To prep ahead, slice the loaf and mix the garlic butter up to 24 hours in advance. Keep the loaf wrapped to prevent drying and refrigerate the butter mixture in a covered container. Right before baking, warm the butter gently so it brushes easily, then assemble and bake. You can also fully assemble the bread, wrap tightly in foil, and refrigerate for up to 8 hours. Bake straight from the fridge at 350°F, adding 3 to 5 extra minutes if needed. For portioning, cut the baked loaf into quarters and wrap individually so you can reheat only what you need.

There is a special kind of joy in setting this on the table and watching everyone reach for a warm, cheesy piece. Make it once, then make it your own with your favorite herbs and cheese twists—the method is simple, and the results are always worth it.