Few things bring comfort quite like the aroma of fresh-baked bread wafting through the kitchen. Add garlic, butter, and plenty of gooey mozzarella, and you’ve got a dish that instantly becomes the star of the table. That’s exactly what makes the Pull-Apart Garlic Bread with Mozzarella Recipe so special—it’s indulgent, family-friendly, and surprisingly easy to make from scratch.
Unlike regular garlic bread that’s sliced into pieces, pull-apart bread is baked as a loaf or layered dish, allowing you to “tear” or “pull” sections apart with your hands. Each piece is fluffy, buttery, and filled with melted cheese, making it a hands-on dish everyone enjoys. Whether you’re hosting a game night, planning a party, or simply craving something warm and savory, this recipe will never disappoint.
In this post, we’ll walk through the step-by-step process of making pull-apart garlic bread with mozzarella, share expert tips for perfect results, explore tasty variations, and answer all your baking questions.
Why You’ll Love This Pull-Apart Garlic Bread with Mozzarella Recipe
- Cheesy and indulgent: Every layer is filled with gooey mozzarella and garlic butter.
- Crowd-pleaser: Perfect for parties, potlucks, and family dinners.
- Beginner-friendly: No complicated techniques—just basic dough-making and baking.
- Customizable: Swap herbs, add different cheeses, or include extras like olives or jalapeños.
- Make-ahead friendly: Dough can be prepped in advance for convenience.
Ingredients You’ll Need
The secret to delicious garlic pull-apart bread is fresh, quality ingredients. Here’s the breakdown:
For the Dough:
- 3 ½ cups all-purpose flour (sifted) – Gives structure and softness.
- 2 ¼ tsp instant dry yeast (1 packet) – Makes the bread rise.
- 1 cup warm milk (about 40°C / 105°F) – Activates yeast and enriches flavor.
- 2 tbsp granulated sugar – Feeds the yeast and balances garlic flavor.
- 1 tsp salt – Enhances taste.
- 3 tbsp unsalted butter (softened) – Adds richness and tenderness.
- 1 large egg – Improves texture and elasticity.
For the Garlic Butter:
- ½ cup unsalted butter (melted) – The flavor base.
- 4 garlic cloves (finely minced) – Fresh garlic makes all the difference.
- 2 tbsp parsley (finely chopped) – Adds freshness and color.
- 1 tsp dried oregano – Infuses earthy notes.
- ½ tsp chili flakes (optional) – For a mild spicy kick.
- ½ tsp salt – Balances flavors.
For the Filling:
- 2 cups shredded mozzarella (low-moisture preferred) – Melts beautifully without making the bread soggy.
- ½ cup grated parmesan cheese (optional) – Boosts flavor and adds a salty bite.
For Topping:
- 1 tbsp olive oil – To brush before baking for golden color.
- 1 tbsp sesame seeds or nigella seeds (optional) – For garnish and texture.
Step-by-Step Guide: How to Make Pull-Apart Garlic Bread with Mozzarella
Step 1: Activate the Yeast
- In a small bowl, combine warm milk, sugar, and yeast. Stir lightly and let it sit for 5–8 minutes until frothy.
- If your mixture doesn’t foam, your yeast may be expired—start over with fresh yeast.
Step 2: Make the Dough
- In a large mixing bowl, add flour and salt. Pour in the yeast mixture, egg, and softened butter.
- Knead for 8–10 minutes by hand (or 5 minutes with a stand mixer fitted with a dough hook). The dough should be soft and elastic.
- If the dough feels sticky, sprinkle in a little flour; if it feels too dry, add 1–2 tsp of warm milk.
Step 3: First Rise
- Transfer the dough into a lightly greased bowl. Cover with a kitchen towel or cling wrap.
- Place it in a warm spot and let it rise for about 1 hour, or until doubled in size.
Step 4: Prepare the Garlic Butter
- In a small bowl, mix melted butter, minced garlic, parsley, oregano, chili flakes, and salt.
- Set aside for brushing later.
Step 5: Roll and Fill the Dough
- Punch down the risen dough to release air. Roll it into a large rectangle about ½ inch thick.
- Brush generously with garlic butter. Sprinkle mozzarella and parmesan evenly on top.
- Using a sharp knife or pizza cutter, cut the dough into squares (about 5×5 cm).
Step 6: Assemble the Bread
- Stack 4–5 squares together and place them vertically in a greased loaf pan or springform pan. Continue until the pan is filled.
- This stacking method creates the signature pull-apart layers.
Step 7: Second Rise
- Cover and let the dough rest for another 20–25 minutes until puffy.
- Meanwhile, preheat your oven to 190°C (375°F).
Step 8: Bake
- Brush the top with olive oil and sprinkle sesame/nigella seeds if desired.
- Bake for 22–25 minutes until golden brown and cooked through.
- Remove from the oven and brush with extra garlic butter for added shine and flavor.
Step 9: Serve
- Let it cool slightly, then serve warm. Pull apart pieces by hand and enjoy the cheesy, garlicky goodness.
Tips for Success
- Measure flour correctly: Spoon flour into a cup and level with a knife—avoid packing.
- Check yeast activity: Frothy bubbles are the key sign your yeast is alive.
- Use quality mozzarella: Low-moisture mozzarella prevents sogginess.
- Don’t skip the second rise: It gives fluffier, softer bread.
- Serve hot: The mozzarella tastes best when melted and stretchy.
Variations to Try
- Cheese Lovers’ Version: Add cheddar, gouda, or pepper jack for extra flavor.
- Spicy Kick: Mix chili flakes or jalapeños into the filling.
- Mediterranean Twist: Add chopped olives, sun-dried tomatoes, or feta.
- Herb Explosion: Use fresh basil, rosemary, or thyme in place of parsley.
- Vegan Option: Replace butter with vegan butter, egg with flaxseed egg, and use dairy-free cheese.
Serving Suggestions
- As a Party Appetizer: Serve on a large platter with marinara or garlic aioli for dipping.
- With Pasta Dishes: Pairs beautifully with spaghetti, lasagna, or baked ziti.
- Soup Companion: Enjoy with tomato soup, creamy mushroom soup, or minestrone.
- Game Night Snack: Serve warm from the oven for a fun, hands-on treat.
Storage and Reheating
- Room Temperature: Store leftovers in an airtight container for up to 1 day.
- Refrigerator: Wrap in foil and refrigerate for 2–3 days.
- Freezer: Bake, cool completely, then freeze for up to 1 month. Reheat in the oven at 160°C (320°F) for 10–12 minutes.
- Avoid microwave reheating as it can make the bread rubbery.
Final Thoughts
This Pull-Apart Garlic Bread with Mozzarella Recipe is more than just bread—it’s an experience. Each bite delivers a perfect balance of buttery garlic flavor, fluffy bread, and melty mozzarella. It’s the kind of dish that disappears as soon as it hits the table, whether you’re hosting friends or simply treating your family.
If you’ve never tried making homemade pull-apart bread before, this recipe is the perfect place to start. With simple ingredients, step-by-step guidance, and endless variations, you’ll have a dish that looks impressive but feels comforting.
Pull-Apart Garlic Bread with Mozzarella Recipe
Description
This Pull-Apart Garlic Bread with Mozzarella is the ultimate comfort food—soft, buttery bread stuffed with gooey mozzarella cheese and infused with a rich garlic-herb butter. Perfect for parties, family dinners, or as a cheesy snack, this easy yet irresistible recipe brings together golden-baked bread, aromatic garlic, and stretchy melted cheese. Serve it hot and watch it disappear in minutes!
Ingredients
For the Bread Dough:
For the Garlic Butter:
For the Filling:
For Topping:
Instructions
Activate the Yeast
- In a small bowl, mix warm milk with sugar and yeast. Let it rest for 5–8 minutes until frothy. This ensures your yeast is active and ready.
Prepare the Dough
- In a large mixing bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter. Knead for 8–10 minutes by hand (or 5 minutes with a stand mixer) until the dough is smooth and elastic.
First Rise
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for 1 hour, or until it doubles in size.
Prepare Garlic Butter
- While the dough is rising, mix melted butter, garlic, parsley, oregano, chili flakes, and salt in a bowl. Set aside.
Shape and Fill the Bread
- Punch down the risen dough and roll it into a large rectangle (about ½ inch thick). Brush generously with garlic butter. Sprinkle evenly with mozzarella and parmesan cheese. Cut into small squares (about 5x5 cm). Stack squares into small piles and arrange them vertically in a greased loaf pan or round springform pan.
Second Rise
- Cover and let it rise for another 20–25 minutes until slightly puffy.
Bake
- Preheat oven to 190°C (375°F). Brush the top with olive oil, sprinkle sesame/nigella seeds if desired, and bake for 22–25 minutes until golden brown and cooked through.
Serve Hot
- Remove from the oven, brush with extra garlic butter for shine, and serve warm. Enjoy the satisfying pull of gooey mozzarella with every bite!
Note
Storage: Best enjoyed fresh, but leftovers can be wrapped in foil and reheated at 160°C (320°F) for 10 minutes. Avoid microwaving as it may make the bread soggy.
Cheese Variations: You can add cheddar, gouda, or a mix of cheeses for extra flavor.
Herb Variations: Fresh basil or rosemary can be added to the butter mixture for a different aroma.
Shortcut Option: Use store-bought pizza dough for a quicker version.
