Description
Delightful pull-apart garlic bread made with sourdough discard, featuring soft, cheesy pockets and a crispy exterior.
Ingredients
Scale
- 2 cups sourdough discard
- 2 cups all-purpose flour
- 1/4 cup melted butter
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Combine the sourdough discard and melted butter in a large bowl until well blended.
- Mix the flour, garlic powder, dried parsley, salt, sugar, and instant yeast in a separate bowl.
- Add the dry mixture to the wet mixture and stir until a cohesive dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise for about 1 hour until doubled in size.
- Preheat oven to 375°F (190°C).
- Punch down the risen dough and divide it into small pieces.
- Shape each piece into a ball and layer them in a greased baking dish, sprinkling cheese between layers.
- Brush the top with melted butter and let it rise again for 30 minutes.
- Bake for 25-30 minutes until golden brown.
- Cool slightly before serving.
Notes
Consider making in advance and allowing dough to rise overnight in the fridge for enhanced flavor. Experiment with herbs or additional cheeses for variety.
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg