Dinner

Irresistible Pull Apart Garlic Bread for Cozy Gatherings Recipe

ByMaya bella January 28, 2026January 28, 2026

Introduction

This irresistible pull apart garlic bread is perfect for cozy gatherings with family and friends. Soft, buttery, and packed with garlicky flavor, it’s a delightful addition to any meal or a comforting snack on its own.

The image shows a close-up of a baking tray filled with golden brown pull-apart bread rolls arranged in a grid of about four by four. Each roll has a soft, fluffy texture with a slightly shiny surface from melted cheese that oozes between them. The tops of the rolls are sprinkled with finely chopped green herbs and cracked black pepper, adding color contrast and texture. The baking tray sits on a white marbled surface with some crumbs scattered nearby, hinting at the bread’s softness and freshness. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water (divided, essential for activating the yeast)
1 tsp active dry yeast (this little powerhouse makes your bread rise beautifully)
1 tbsp honey (adds a hint of sweetness to balance the flavors; maple syrup works too)
3 cups all-purpose flour (provides structure for that fluffy texture)
2 tbsp unsalted butter (softened, enriches the dough for a delightful flavor)
1 tsp salt (enhances all the other flavors in your bread)
5 tbsp butter for topping (melted and infused with garlic magic)
2 large cloves garlic (finely grated or minced, gives irresistible flavor)
1 tbsp fresh parsley (finely chopped, brightens up the flavor)
2 tsp Italian seasoning (a wonderful blend for that herby touch)

Instructions

Step 1: Combine ½ cup of warm water with yeast and honey in a large mixing bowl. Let it sit for 5-10 minutes until it becomes foamy and bubbly.
Step 2: Add the flour, softened butter, and salt to the bowl. Stir gently until combined.
Step 3: Gradually pour in the remaining ½ cup of warm water while mixing, until the dough forms a cohesive ball. If it’s too sticky, sprinkle in more flour.
Step 4: Turn the dough onto a floured surface and knead for 7-10 minutes until it’s smooth and elastic. Cover it with a dish cloth and let it rest for about 1 hour, until doubled in size.
Step 5: While the dough rises, melt 5 tablespoons of butter in a saucepan over low heat. Add minced garlic, parsley, and Italian seasoning, stirring for about 2 minutes. Set aside.
Step 6: Preheat your oven to 375°F (190°C). Punch down the risen dough, shape it into a tube about 1 inch thick, and cut it into small 1-inch pieces.
Step 7: Toss the dough pieces in the garlic butter mixture, ensuring each piece is fully coated.
Step 8: Place the coated dough pieces in a greased 8×4-inch loaf pan. Bake for 20-25 minutes until they are golden brown and bubbling.

Tips & Variations

For an extra cheesy twist, sprinkle shredded mozzarella or parmesan between the dough pieces before baking.
If fresh parsley isn’t available, dried parsley can be used, but reduce the amount to 1 teaspoon for a milder flavor.
Serve warm straight from the oven for the best pull apart experience.

Storage

Store any leftover garlic bread in an airtight container at room temperature for up to 2 days. To reheat, warm in the oven at 350°F (175°C) for about 5-7 minutes to restore crispness. Avoid microwaving to prevent sogginess.

How to Serve

This image shows a tray filled with small, golden-brown bread rolls cut into individual pieces arranged in three rows. Each bread piece is topped with melted, creamy cheese that stretches slightly between the rolls, sprinkled with finely chopped green herbs and coarse salt, adding texture and color contrast. The bread looks soft inside with a lightly crispy crust, while the cheese is bubbly and slightly browned on the edges. The tray sits on a white marbled surface, with a white dish of coarse salt visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t require proofing, mix it directly into the flour and adjust the water amount slightly if needed.

Can I prepare the dough in advance?

Absolutely. After kneading, you can refrigerate the dough for up to 24 hours. Allow it to come to room temperature and rise fully before proceeding with shaping and baking.