Description
Transform humble sourdough discard into a delightful, cheesy pull-apart bread infused with garlic and herbs.
Ingredients
Scale
- 2 cups sourdough starter (discard)
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 tsp garlic powder
- 1/2 cup unsalted butter, melted
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Combine the ingredients: In a large mixing bowl, whisk together the sourdough starter, all-purpose flour, salt, sugar, and garlic powder. Stir until a cohesive dough begins to form.
- Knead the dough: Flour your work surface and transfer your mixture onto it. Knead for about 5-7 minutes, until the dough feels smooth and elastic.
- Let it rise: Place your kneaded dough into a greased bowl, cover it with a damp cloth, and set it aside in a warm place for about 1 hour or until it doubles in size.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Shape the dough: Gently punch down the dough to release air bubbles. Divide it into small pieces, each about 1 inch in diameter, and roll each piece into a ball.
- Layer in the pan: Take a greased bundt pan and layer your buttery dough balls, placing shreds of mozzarella cheese between each layer.
- Garnish and bake: Sprinkle chopped parsley over the top and drizzle any leftover melted butter. Bake for 30-35 minutes or until golden brown.
- Cool and serve: Allow the bread to cool slightly in the pan before turning it out and serving warm.
Notes
Make ahead by assembling the dough balls and refrigerating before baking. Can also be made in an air fryer at a lower temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg