Last updated: October 20, 2026
Pull apart garlic bread gives you a whole loaf of buttery, cheesy, golden bread that tears into gooey little squares. Everything you need is in the recipe card below, and the full walkthrough starts right here.
How to Make Pull Apart Garlic Bread
You make pull apart garlic bread by cutting a round loaf into a grid, spooning garlic butter into every cut, tucking in mozzarella, and baking it wrapped in foil until melty. The whole thing takes about 35 minutes and needs just one baking sheet.
Choose the Right Loaf
Start with a 1 pound round loaf of crusty bread, such as sourdough or an Italian boule. A sturdy crust and a soft, open crumb hold the butter without turning soggy.
Day-old bread works especially well because the crumb is a little drier and soaks up garlic butter more evenly. Fresh bread still works, but it needs gentler handling when you slice it.
Gather the Garlic Butter and Cheese
For the garlic butter, you need 8 tablespoons of unsalted butter, 5 minced garlic cloves, 2 tablespoons of finely chopped fresh parsley, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of kosher salt. A pinch of red pepper flakes, about 1/4 teaspoon, is optional if you like a little heat.
For the cheese, you need 1 1/2 cups of shredded low-moisture mozzarella, which is about 6 ounces, plus 1/3 cup of grated Parmesan, which is about 1 ounce. Shredding the mozzarella from a block melts smoother than the bagged kind because it skips the anti-caking coating.
Cut the Loaf Into a Grid
Preheat the oven to 350°F and set the loaf on a baking sheet lined with a large sheet of foil. Use a serrated knife to cut 1 inch slices in one direction, stopping about half an inch from the bottom so the loaf stays in one piece.
Turn the loaf and cut 1 inch slices in the other direction to make a grid of squares. Those cuts create plenty of crevices for the butter and cheese to run into.
Fill the Cuts
Melt the butter in a small saucepan or microwave-safe bowl, then stir in the garlic, parsley, Italian seasoning, salt, and red pepper flakes if you are using them. Let the mixture sit for a minute so the garlic softens in the warm butter.
Spoon the garlic butter slowly into every cut, using the back of the spoon to nudge the bread open. Tuck most of the mozzarella between the slices, then sprinkle the remaining mozzarella and the Parmesan over the top.
Bake Until Gooey
Wrap the foil loosely around the loaf and bake for 15 minutes. Open the foil and bake for 10 more minutes, until the cheese is melted and the top is golden.
Let the bread rest for 5 minutes before serving so the cheese sets just enough to pull apart cleanly. Set the whole loaf in the middle of the table and let everyone tear off their own squares.
Tips for the Best Pull Apart Garlic Bread
The biggest secrets to great pull apart garlic bread are cutting deep without cutting through, using fresh garlic, and baking the loaf covered first. Each one takes seconds and changes the final loaf noticeably.
Keep the Bottom Crust Intact
Stop your knife about half an inch from the bottom of the loaf every time. That bottom layer holds the squares together and keeps the melted butter from leaking onto the baking sheet.
Use Fresh Garlic
Freshly minced garlic gives the butter a bright, savory punch that jarred minced garlic cannot match. Mincing it very fine also means every bite gets a little garlic instead of one large, sharp chunk.
Fill Slowly
Pour the butter in a thin stream and give it a moment to soak in before moving to the next cut. Rushing makes the butter pool on the baking sheet and leaves the center of the loaf dry.
Cover First, Then Uncover
The foil traps steam so the inside of the loaf turns soft and the cheese melts all the way through. Removing it for the last 10 minutes lets the top crisp up and take on a deep golden color.
Pull Apart Garlic Bread Variations
The base recipe on the card is the classic mozzarella and Parmesan version. Treat everything below as an optional swap, since the card leaves these out.
Swap the Cheeses
Provolone gives a milder, creamier melt, while white cheddar adds a sharper flavor that stands up to tomato soup. Keep the total cheese about the same so the loaf does not turn greasy.
Turn Up the Garlic
Stir 2 tablespoons of roasted garlic into the melted butter for a sweeter, mellower garlic flavor. Roasted garlic is soft enough to spread into the cuts alongside the butter.
Add Some Heat
A bigger pinch of red pepper flakes or a spoonful of finely chopped pickled jalapeños tucked between the slices gives the loaf a spicy edge. Pair it with a cooling ranch dip on the side.
Go Extra Herby
Fresh chives or a teaspoon of dried oregano stirred into the garlic butter adds another layer of flavor. Add them along with the parsley so they soften in the warm butter.
Make Ahead, Storage, and Reheating
You can assemble the loaf through the Parmesan, wrap it in foil, and refrigerate it for up to 24 hours before baking. Bake it straight from the fridge and add 5 minutes to the covered baking time, making it 20 minutes covered and 10 minutes uncovered.
Cool leftovers and refrigerate them in an airtight container within 2 hours of baking, as the USDA advises. Plan to eat them within 3 days, and reheat them to 165°F, the USDA temperature for leftovers.
To reheat, wrap the bread loosely in foil and warm it in a 350°F oven for about 10 minutes. The microwave works in a pinch, but it softens the crust.
For the freezer, wrap baked and cooled bread in foil, slide it into a freezer bag, and freeze it for up to 2 months. Reheat it from frozen in a foil wrapper at 350°F for about 20 minutes.
What to Serve With Pull Apart Garlic Bread
Pull apart garlic bread is the best sidekick for saucy, brothy, and hearty meals. It soaks up everything on the plate and makes a simple dinner feel complete.
Pasta and Soup Pairings
Spaghetti with marinara, baked ziti, and creamy tomato soup are the classic partners. Tear off a square and swipe it through the sauce.
Cozy Weeknight Dinners
A pot of chili or a big bowl of chicken noodle soup turns into a full meal with a loaf of this bread in the center of the table. A crisp Caesar salad on the side balances all that cheesy richness.
Party Spreads
On game day, set the loaf out with marinara or ranch for dipping next to wings and meatballs. Because it is already cut into squares, guests can help themselves with no knife needed.
Fresh Side Dishes
A simple arugula salad with lemon dressing or a plate of roasted vegetables cuts through the richness. Keep the sides light and let the bread be the star.
The Story Behind Pull Apart Bread
Garlic bread as most Americans know it grew out of Italian-American restaurants, where buttery toasted bread became the standard partner for red sauce pasta. Its ancestors are older Italian toasts, such as bruschetta and fettunta, which are grilled bread rubbed with garlic and drizzled with olive oil.
The pull apart style is a home cook adaptation, and it has been a favorite at potlucks and holiday tables for years. The sweet cinnamon version known as monkey bread gets most of the attention, but the savory garlic and cheese version is its natural cousin. It has earned a permanent spot at family gatherings because it feeds a crowd for very little money and looks impressive on the table.
Ready to bake? Use the recipe card below for the full ingredient list and numbered steps, and print it if you want it on the counter.
Pull Apart Garlic Bread
A crusty round loaf cut into a grid, filled with herby garlic butter and melty mozzarella, then baked until golden and easy to tear apart.
Ingredients
- 1 round loaf crusty bread (about 1 pound), such as sourdough or Italian boule
- 8 tablespoons unsalted butter, melted
- 5 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (optional)
- 1 1/2 cups shredded low-moisture mozzarella (about 6 ounces)
- 1/3 cup grated Parmesan (about 1 ounce)
Instructions
- Preheat the oven to 350°F and set the loaf on a baking sheet lined with a large sheet of foil.
- Use a serrated knife to cut the loaf into 1 inch slices in one direction, stopping about half an inch from the bottom. Turn the loaf and cut 1 inch slices in the other direction to make a grid.
- Melt the butter, then stir in the garlic, parsley, Italian seasoning, salt, and red pepper flakes if using. Let the mixture sit for 1 minute.
- Spoon the garlic butter slowly into every cut in the loaf.
- Tuck most of the mozzarella between the slices, then sprinkle the remaining mozzarella and the Parmesan over the top.
- Wrap the foil loosely around the loaf and bake for 15 minutes.
- Open the foil and bake for 10 more minutes, until the cheese is melted and the top is golden.
- Let the bread rest for 5 minutes, then serve warm.
Notes
To make ahead, assemble the loaf through the Parmesan, wrap in foil, and refrigerate up to 24 hours. Bake straight from the fridge and add 5 minutes to the covered baking time (20 minutes covered, then 10 minutes uncovered). Refrigerate leftovers within 2 hours of baking and eat within 3 days. Reheat to 165°F; wrapped loosely in foil, a 350°F oven takes about 10 minutes. To freeze, wrap baked and cooled bread in foil, then in a freezer bag, for up to 2 months. Reheat from frozen in foil at 350°F for about 20 minutes.
Nutrition Information:
Yield:
8Serving Size:
1 serving (1/8 of the loaf)Amount Per Serving: Calories: 325Total Fat: 18gSaturated Fat: 11gSodium: 620mgCarbohydrates: 30gFiber: 2gSugar: 2gProtein: 12g
Pull Apart Garlic Bread Questions
What kind of bread is best for pull apart garlic bread?
A 1 pound round loaf of sourdough or Italian bread is the best choice. It has a crisp crust and a soft crumb that holds butter and cheese without falling apart.
Can you use a baguette instead of a round loaf?
Yes. Cut it into the same kind of grid, fill it the same way, and check the bread a few minutes early since the thinner loaf browns faster.
Why is my pull apart garlic bread dry in the middle?
The cuts were probably too shallow or the butter was poured too quickly. Cut to within half an inch of the bottom and spoon the garlic butter in slowly so it soaks into the center.
Can you make pull apart garlic bread ahead of time?
Yes. Assemble the loaf, wrap it in foil, and refrigerate it for up to 24 hours, then bake it straight from the fridge with 5 extra minutes of covered baking time.
Will the garlic burn in the oven?
No, because the garlic is stirred into melted butter and the loaf bakes under foil for the first 15 minutes. The butter shields the garlic from direct heat, so it turns soft and savory instead of bitter.
Why This Recipe Works
Melting the butter and stirring the garlic into it lets the garlic soften and flavor the whole mixture before it ever touches the bread. That is why every square tastes like garlic instead of only the top.
Unsalted butter paired with a measured amount of kosher salt keeps the seasoning under your control, since the mozzarella and Parmesan already bring plenty of salt. Low-moisture mozzarella melts into stretchy strands without releasing extra water that would make the bread soggy.
Cutting a grid that stops half an inch short of the bottom creates dozens of pockets for butter and cheese. Tucking most of the mozzarella between the slices means the center melts as well as the top.
Baking the loaf covered for 15 minutes and uncovered for 10 gives you the best of both worlds. The foil steams the inside until soft and gooey, then the open bake turns the Parmesan on top golden and lightly crisp.
Make Pull Apart Garlic Bread Tonight
Pull apart garlic bread is one of the easiest ways to make a regular dinner feel like a treat. Grab a round loaf, melt the butter, and have it on the table in about 35 minutes.
Whether it is a weeknight dinner or a crowded holiday table, a warm loaf of gooey bread never goes unnoticed.
Try it with your next pot of soup or pasta night, then come back and tell us how it went in the comments.
The recipe is forgiving, so feel free to adjust the garlic, the cheese, or the herbs to match your table. Once you have the technique down, pull apart garlic bread becomes a go-to side you can make almost without thinking.
Print the recipe card, stash it in your dinner rotation, and share a photo with us when yours comes out of the oven. Your next pull apart garlic bread night is only a loaf of bread away.
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