Yummy Sourdough Pull Apart Bread with Parmesan and Herbs
If you’re looking for a crowd-pleasing way to use your sourdough starter, this Sourdough Pull-Apart Bread with Parmesan and Herbs is guaranteed to impress. Soft, buttery layers of sourdough dough are coated with garlic, fresh herbs, and Parmesan cheese, then baked until golden brown and irresistible.
What you’ll love about this recipe:
If you’re looking for a show-stopping bread that’s just as delicious as it is beautiful, this Sourdough Pull-Apart Bread with Parmesan and Fresh Herbs deserves a spot on your baking list. Each buttery layer is brushed with garlic herb butter, sprinkled with freshly grated Parmesan, and tucked into a loaf that bakes up golden, soft, and perfectly tearable.
Sourdough Pull Apart Bread
Ingredients
- 300 grams sourdough starter active and bubbly
- 650 grams warm water
- 1000 grams white bread flour
- 50 grams honey
- 40 grams olive oil or avocado oil
- 20 grams fine sea salt
Layer Ingredients
- 4-5 tbsp assorted fresh herbs, chopped parsley, basil, thyme, rosemary or any of your favorites
- 2 cups fresh grated parmesan
Instructions
- In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.
- Next let this mixture sit covered for 1 hour.
- Once it has sat for an hour, you want to do your stretch and folds. I like to do them every 20 minutes. This takes the place of the knead process that you usually do in a stand mixer. You can go as long as 30 minutes in between. But if you are in a bit of a hurry, you can do 20 minutes. You want to do 4 stretch and folds.
- Once you have finished your stretch, let your dough sit for about 3-6 hours and bulk ferment. This will depend on the strength of your starter. Once it had bulk fermented you can shape the dough in to loafs and let them rise in pans before baking.
- For this pull apart bread you will first, divide the dough into two large sections if you want to large loaves. You can also cut it into 3 and makes 3 slightly smaller loaves.
- Roll your dough out into a rectangle about9 by 13 inches or larger. Cut the dough into equal squares. Set your greased pan(you can also put parchment paper in the pan for easier removal. I would highly recommend) on the short end on its side. Lay a square of dough and add cheese and herbs. You can also brush with some melted butter if you desire. Place another square of dough on the last piece and repeat this until you are out of squares. Cover the dough and let it rise until it has doubled.
- While it is rising, preheat the oven to 400 degrees. Once the dough has risen, place it int he hot oven.
- Bake for 35-40 minutes or until the top is a nice golden brown. If you tap the top and it sounds hollow, it is done.
- Remove the bread from the oven and carefully take the bread loaves out of the pans and let them cool on a wire rack.
- Cool completely and then cut and enjoy! These sandwich loaves are the perfect combination of sandwich bread and my traditional dutch oven sourdough bread!
What Makes Pull-Apart Bread So Special?
Unlike a traditional loaf, pull-apart bread is made by layering strips or squares of dough with flavorful fillings before arranging them in a loaf pan. As it bakes, the layers separate easily, creating buttery, cheesy pieces that can be pulled apart by hand.
Using naturally leavened sourdough gives the bread an even richer flavor and wonderfully soft texture while adding the signature tang that sourdough bakers love.
Tips for Success
Use an active, bubbly starter for the best rise and texture.
Allow your dough plenty of time to ferment. Since sourdough rises naturally, patience creates a softer crumb and better flavor.
Brush each layer generously with the garlic herb butter so every bite is packed with flavor.
Freshly grated Parmesan melts beautifully and creates a rich, savory finish that pre-shredded cheese can’t quite match.
Avoid overbaking. Remove the loaf once it’s deeply golden and the center is fully baked to keep it soft and tender.
Serving Ideas
This savory sourdough bread pairs wonderfully with:
- Pasta dinners
- Tomato soup
- Chicken Alfredo
- Beef stew
- Holiday meals
- Charcuterie boards
- Olive oil and balsamic vinegar for dipping
It’s also fantastic toasted the next day with a little extra butter.
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