Description
A delightful pull-apart garlic bread made with sourdough discard, featuring a buttery, cheesy interior and golden crust.
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 fully blended.
- Whisk together the flour, garlic powder, dried parsley, salt, sugar, and instant yeast in a separate bowl.
- Add the dry mixture gradually to the wet mixture, stirring until a cohesive dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl and cover with a kitchen towel; let it rise in a warm area for about 1 hour or until doubled in size.
- Preheat your oven to 375°F (190°C).
- Punch down the risen dough, divide it into small pieces, and shape each piece into balls.
- Layer the dough balls in a greased baking dish, alternating with the shredded mozzarella and Parmesan cheese.
- Brush the top with melted butter and let rise again for 30 minutes.
- Bake for 25-30 minutes until golden brown, then allow to cool slightly before serving.
Notes
For make-ahead options, prepare the dough the night before and let it rise in the refrigerator. To reheat, warm in a preheated oven at 350°F (175°C) for 10-15 minutes.
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg