Garlic and Herb Pull Apart Bread

An easy recipe for homemade soft and airy garlic pull apart bread with Parmesan and herbs.

Garlic and Herb Pull Apart Bread Recipe from

I have this little issue. Maybe it’s more of a big issue. Put soft bread, especially warm nearly straight out of the oven soft bread, in front of me and I can’t help myself. It’s hard to stop, and even more so when it’s loaded with garlic and lots of other goodies. This might make you question why I’d even make bread if I know I’m just going to be tempted non-stop until it’s gone, right? Because it’s delicious! Who cares about self control when something is that tasty. I’ll have my regret when it’s all gone. Which at this point it is so very long gone. Honestly, this bread didn’t stand a chance at even making it through the night.

Garlic and Herb Pull Apart Bread Recipe from

I’ve been dying to make a savory pull apart bread since making a sweet apple cinnamon pull apart bread in September. And just like this one, that loaf disappeared too. Both so amazingly good. Carbs, garlic, apples, cheese… yum! Just not together ;) That might be a little too much for me.

Don’t be scared by the amount of garlic. It might sound like a lot… 8 cloves for one loaf of bread?! It’s totally worth it and not at all overwhelming. I kind of wanted to add more, but this was perfect in the end. The only thing that might have made this bread even better would have been a slathering of butter or some dipping oil. Even without, it’s beyond tasty.

Garlic and Herb Pull Apart Bread Recipe from

Yield: 1: 10-inch loaf

Prep Time: 2 hours

Cook Time: 35 minutes

Garlic and Herb Pull Apart Bread

Soft and airy homemade garlic pull apart bread with Parmesan and herbs.


3 1/2C bread flour
1 Tbsp granulated sugar
1 pkg or 2 1/4 tsp instant/rapid rise yeast
1 1/4 tsp salt
1/4 tsp thyme
1 1/2 tsp basil, divided
8 cloves garlic, divided
2 Tbsp olive oil
1/4C milk
1C plus 2 Tbsp warm water
4 Tbsp unsalted butter, melted and divided
6-8 Tbsp Parmesan cheese


Add first 5 dry ingredients to the bowl of a stand mixer, plus 2 cloves of garlic, minced and 1/2 tsp basil.

With mixer on low, add olive oil, milk and warm water. Increase speed as needed, mixing until dough pulls away from the bowl, shape into a smooth ball.

Transfer dough to a large greased bowl. Cover and place in a warm location until double in size.

Roll out dough to a 12x20-inch rectangle. Generously brush with 3 Tbsp melted butter. Sprinkle with remaining 1 tsp basil, Parmesan cheese and remaining 6 cloves of garlic, minced.

Carefully cut into 6 equal strips, layering on top of each other. Cut into 6 equal stacks. Transfer dough squares to a lightly greased 10-inch loaf pan. Cover loosely and allow to rise for 30-60 minutes.

Preheat oven to 350 degrees. Prior to baking, drizzle with remaining 1 Tbsp melted butter. Bake for 35 minutes, covering with foil if necessary to prevent over browning.

Enjoy warm.

Baked by Rachel original

Check out these other amazing bread recipes:
Cinnamon swirl bread
Marbled chocolate banana bread
Beer pretzel bowls
English muffin bread
Garlic monkey bread

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104 Responses to “Garlic and Herb Pull Apart Bread”

  1. #
    franneh — August 8, 2014 at 5:42 pm

    this. looks. AH-MAZING! definitely making it this weekend! :)

    • Rachel — August 9th, 2014 @ 8:12 am

      Enjoy! :)

  2. #
    Lydia — August 13, 2014 at 3:28 pm

    I made this last night. It was absolutely amazing, and paired great with my pasta. My guests loved it!!

    • Rachel — August 14th, 2014 @ 12:45 pm

      So glad to hear it! Thanks for sharing :)

  3. #
    Liz — October 1, 2014 at 1:08 pm

    Hi Rachel, I just found this through pinterest and am so excited to make it! I have done a little bread making, but want to do more of it. I recently got married (end of August this year, so a brand new newlywed here!) and as one of my wedding presents I received a standing mixer. I would love to make this tonight, but do not have bread flour, is it okay to substitute with all purpose flour? Thanks for any help!

    • Rachel — October 1st, 2014 @ 4:03 pm

      In many cases all purpose and bread flour may be swapped for each other. But do keep in mind that, it may change the overall density or exterior texture of the bread. But, you’re more than welcome to try! Let me know how it turns out for you. :)

  4. #
    Liz — October 1, 2014 at 9:22 pm

    Hi Rachel! I tried it tonight, and it turned out great! Though, I think my pan was a little small so it kinda baked in this snake loaf form because the stacks spread a little sideways, but otherwise turned out deliciously! I have to work on getting a little larger loaf pan next time or cutting the recipe down a bit. Overall it was delicious, and I am so with you on the whole warm bread thing. I ate almost half a loaf by myself tonight. It was so good! Thank you for the recipe!
    As far as the texture goes, it got a little crispy on the outside, but was soft and delicious on the inside, not too dense, but not too crumbly either. Really it was perfect!

    • Rachel — October 2nd, 2014 @ 7:31 am

      So glad you enjoyed it!

  5. #
    Omar — October 30, 2014 at 4:27 pm

    Found this through Pinterest and wow this bread looks very yummy! Going to try it over the weekend and let you know how it turned out! :)
    Keep sharing the good stuff!

    • Rachel — October 30th, 2014 @ 7:53 pm

      I hope you enjoy it!

  6. #
    jean — November 9, 2014 at 8:57 pm

    is it me or can a person not print this

    • Rachel — November 10th, 2014 @ 7:33 am

      I did a test print fine on my end so I imagine it must be an error with your computer or printer.

  7. #
    jean — November 10, 2014 at 7:43 am

    yes it was me I opened it on a different browser and it worked fine thanks for the response

    • Rachel — November 10th, 2014 @ 7:48 am

      I’m glad that’s all it was! :)

  8. #
    Sherry Wright — December 9, 2014 at 2:22 pm

    Rachel-thank you for this recipe. I’ve made it once before and it was great! I am on a tight schedule today, trying to finish decorating for Christmas. Would it be ok to add the ingredients to my bread machine’s dough cycle and pick back up for the rolling, shaping, etc. at the 4th paragraph of the directions? Thanks in advance for your thoughts. ~Sherry

    • Rachel — December 9th, 2014 @ 9:12 pm

      I haven’t personally ever used a bread machine so I can’t be entirely sure. But so long as you take it out before it starts cooking, I imagine it should be okay.

  9. #
    Sherry Wright — December 10, 2014 at 1:30 am

    Thanks, Rachel…using the dough cycle on my bread machine worked great!

    • Rachel — December 10th, 2014 @ 7:51 am

      So glad to hear it! :)

  10. #
    shani — December 14, 2014 at 6:05 am

    Lokks great. Can I freeze it once it is made?

    • Rachel — December 14th, 2014 @ 7:58 am

      I haven’t personally frozen it. But, if you’re familiar with freezing bread and proper methods, I’d go ahead and give it a try!

  11. #
    Melissa — January 8, 2015 at 1:05 pm

    So this may be a stupid question with an obvious answer, but I’m a little confused by the cutting into 6 thin slices then cutting into 6 stacks. I understand the you cut it, but I got confused by the mix between 6 slices and how they became 6 stacks. Any detailed instructions on this would be wonderful!

    • Rachel — January 9th, 2015 @ 7:41 am

      Cut into 6 equal strips, stack them and then cut into 6 equal stacks.

  12. #
    Julie | This Gal Cooks — January 14, 2015 at 5:46 pm

    Beautiful loaf of bread, Rachel!

    • Rachel — January 14th, 2015 @ 7:17 pm

      Thanks Julie!

  13. #
    mila furman — January 19, 2015 at 4:19 pm

    OH that looks incredible!!!! PINNING for my next game party :) LOVE your recipes always!

    • Rachel — January 20th, 2015 @ 8:37 am

      Enjoy!! :)

  14. #
    Emily — January 27, 2015 at 11:39 am

    How long is a normal first rise for this recipe?

    • Rachel — January 28th, 2015 @ 8:12 am

      It can vary but on average most bread recipes will take at least 60 minutes, give or take.

  15. #
    Cheryl — February 6, 2015 at 11:15 am

    KILLER! I loved it!

    • Rachel — February 6th, 2015 @ 1:40 pm

      So glad to hear it! :)

  16. #
    Amanda — February 10, 2015 at 2:00 pm

    Are these dried herbs or fresh? Thanks!

    • Rachel — February 11th, 2015 @ 7:22 am

      They are dried herbs

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