Name: Cheesy Garlic Pull‑Apart Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 crusty loaf of bread (sourdough, rustic Italian, or French boule, about 14–16 oz); 1/2 cup melted salted butter (or unsalted with a pinch of salt); 2 large cloves garlic, minced (about 1½–2 tsp); 2 tbsp chopped fresh herbs (rosemary, Italian parsley, or a mix); 1 cup shredded mozzarella cheese (more if desired)

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I present a luscious loaf of crusty bread crisscrossed with garlic butter and packed with gooey mozzarella that’s baked to melty perfection—so irresistibly fun to pull apart, it’s a crowd-pleasing party treat.

Cheesy Garlic Pull‑Apart Bread

Why I’ll Love This Recipe

I adore how this recipe transforms simple ingredients—bread, butter, garlic, herbs, and cheese—into a decadent, shareable delight. The prep takes about 15 minutes, and whether I bake it in the oven or air fry it, the result is crispy on the outside and oozing cheesy goodness inside. It’s perfect for game day, as an appetizer, or paired with pasta and dips.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I use:

1 crusty loaf of bread (like sourdough, rustic Italian, or French boule — around 14–16 oz)
Melted salted butter (or unsalted butter with a bit of added salt)
2 large cloves garlic, minced (about 1½–2 tsp)
Chopped fresh herbs—such as rosemary and Italian parsley
1 cup shredded mozzarella (or more if I’m feeling extra cheesy)

Directions

I preheat my oven to 375°F (or set my air fryer if using that method).
With a sharp serrated knife, I make diagonal cuts about ¾”–1″ apart across the loaf, being careful not to cut all the way through. Then I rotate the loaf and make crosscuts in the opposite direction, forming a diamond grid.
I mix the melted butter, minced garlic, and herbs together and drizzle the mixture generously into all the cuts of the bread.
I stuff shredded mozzarella into each crease, making sure to distribute it evenly.
I wrap the loaf in foil and bake it in the oven for 15 minutes. Then I unwrap the foil and bake for another 5–10 minutes until the top is crispy and the cheese is fully melted. If using an air fryer, I bake it at 375°F for 8–10 minutes.
Once done, I let it rest slightly, then pull apart and enjoy the cheesy, garlicky goodness.

Servings and timing

Prep time: about 15 minutes
Cook time: around 20 minutes
Total time: approximately 35 minutes
Serves: about 4–6 people

Variations

I sometimes swap in cheddar, sprinkle with Parmesan, or mix in Italian seasoning for extra flavor.
I can use a smaller or larger loaf—just adjusting the quantities as needed.
For a twist, I’ve made a version using thawed dinner rolls, stacked with garlic butter and cheese in a baking dish for an easy pull-apart option.

Storage/reheating

I store leftovers wrapped tightly in foil or in an airtight container in the fridge. It stays fresh for 2–3 days. To reheat, I pop it in a 350°F oven for about 10 minutes to crisp it up again, or microwave individual portions for about 20–30 seconds if I’m in a hurry.

FAQs

How do I get perfectly melted cheese without soggy bread?

I wrap the bread in foil for the first part of baking to melt the cheese evenly, then remove the foil to let the top crisp up nicely.

Can I use frozen dinner rolls instead of a loaf?

Yes—I’ve used thawed rolls stacked in a baking dish with garlic butter and cheese for a different but delicious pull-apart effect.

What types of bread work best?

I prefer crusty breads like sourdough, rustic Italian, or French loaves. They hold their shape well and give a satisfying crunch.

Can I reheat it in an air fryer?

Yes—I’ve reheated slices in the air fryer for a minute or two to bring back the crispness and melt the cheese again.

What dipping sauces go well with it?

I love serving this bread with marinara, garlic butter, creamy pesto, or even a simple olive oil and balsamic dip.

Conclusion

I always pull out this cheesy garlic pull-apart bread whenever I want something simple yet impressive. It’s quick to make, irresistibly cheesy, and always a hit at gatherings—or just when I want to treat myself.