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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152 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 9, 2014 at 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 14, 2014 at 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 1, 2014 at 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 2, 2014 at 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 30, 2014 at 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 10, 2014 at 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 10, 2014 at 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 9, 2014 at 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 10, 2014 at 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 14, 2014 at 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 9, 2015 at 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 14, 2015 at 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 20, 2015 at 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 28, 2015 at 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 6, 2015 at 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 11, 2015 at 7:22 am

      They are dried herbs

  17. #
    Oh Happy Dane — March 30, 2015 at 11:40 am

    What a great idea!! I often make garlic breads, but this version is a must try for my next time! Thanks!

    • #
      Rachel — March 30, 2015 at 6:28 pm


  18. #
    Debbie — May 3, 2015 at 11:00 pm

    I made this bread tonight to serve w/lasagna rolls and it was delicious! I made the dough in the bread machine then followed your steps for rising etc. I did struggle w/cutting and stacking the dough (it was sticking and stretching) and it certainly isn’t as “pretty” as your picture, but boy did it taste good and that’s what matters. Thanks for sharing!

    • #
      Rachel — May 4, 2015 at 9:52 am

      I’m so glad you enjoyed it! I agree, the slicing and stacking can definitely be a bit tricky.

  19. #
    Christie — May 24, 2015 at 7:51 pm

    Made this today to bring to a friend’s for dinner. Can’t wait to try it!

    • #
      Rachel — May 25, 2015 at 8:07 am

      I hope everyone enjoyed it! :)

  20. #
    Christie — May 25, 2015 at 2:04 pm

    Rachel- it was definitely a hit at dinner last night and so easy to make! Thanks for sharing!

    • #
      Rachel — May 26, 2015 at 7:44 am

      So glad to hear it, Christie!

  21. #
    Sandra @ Heavenly Deviled Eggs — June 1, 2015 at 2:04 am

    This looks and sounds delicious. I don’t think I would be able to resist it either. Looking forward to making it soon! Love that it’s a pull apart bread.

    • #
      Rachel — June 1, 2015 at 7:43 am

      I hope you love it! :)

  22. #
    Erin — June 7, 2015 at 3:38 pm

    I just wanted to send a quick comment to let you know how amazing this bread is! I made it for an appetizer and served with marinara sauce. It was super quick and easy to throw together and was a huge hit with my family. I will make this again for sure, thank you for the great recipe.

    • #
      Rachel — June 8, 2015 at 7:48 am

      Thanks so much for the sweet comment. I’m so glad to hear everyone enjoyed it! :)

  23. #
    Deedee — June 14, 2015 at 10:16 am

    I am a bit new to using a stand mixer for breads. Paddle attachment or bread hook for this recipe?

    • #
      Rachel — June 15, 2015 at 7:19 am

      Typically the dough hook should be used for dough unless otherwise specified. Good luck and enjoy the bread (and your mixer)! :)

  24. #
    Karina — August 22, 2015 at 5:20 pm

    I made this bread today, and I really liked how light and fluffy it was! There were no leftovers :)

    • #
      Rachel — August 23, 2015 at 8:06 am

      So glad you enjoyed it, Karina!

  25. #
    Barb Shelton — October 23, 2015 at 1:33 am

    I understand how to make the stacks, but I don’t understand which way to cut the strips. If the rectangle is 12″ x 20″, they could be cut lengthwise (so each strip is 20″ long, or the other way, so each strip is 12″ long. Are they 12″ long? Excited to make this tomorrow!!! I love your pictures!!!!!

    • #
      Rachel — October 23, 2015 at 7:27 am

      There should be six 12-inch long strips that you then stack and cut into equal stacks. I hope that helps. Enjoy!

  26. #
    Liezl — October 31, 2015 at 2:33 am

    Hi there, I just wanted to know if you used fresh or dried herbs? Thanks, Liezl

    • #
      Rachel — November 1, 2015 at 7:52 am

      Dried herbs should be used. Enjoy!

  27. #
    Ilona — January 31, 2016 at 2:45 pm

    My kids loved it and so did I :) Now I have to make your Apple Cinnamon Pull-Apart Bread ;)

    • #
      Rachel — January 31, 2016 at 4:05 pm

      So glad to hear it, Ilona! Thanks so much for sharing and I hope you enjoy the apple bread as well!

  28. #
    shilpa — February 15, 2016 at 12:55 am

    Hi! I want to bake this for my sister and bro-in-law who will be visiting soon. I was wondering if I could substitute all purpose flour. Would it matter tremendously?

    • #
      Rachel — February 15, 2016 at 7:24 am

      For best results I’d recommend sticking with bread flour. Typically you can substitute them for each other with slight changes, however the results will not be identical.

  29. #
    Shilpa — February 21, 2016 at 2:32 am

    Thanks Rachel. Finally made this yesterday for a high tea and it was gone in minutes. Just about saved some for breakfast today. Loved it myself.

    • #
      Rachel — February 21, 2016 at 2:43 pm

      So glad everyone enjoyed it. Thanks so much for sharing! :)

  30. #
    Alison — March 5, 2016 at 10:19 am

    Just wondering what kind of Parmasen cheese. Shredded or grated?

    • #
      Rachel — March 6, 2016 at 8:26 am

      Finely grated would be best.

  31. #
    Julie — November 6, 2016 at 10:52 am

    I would like pictures on the stacking and slicing procedure. I’m a visual learner.

    • #
      Rachel — November 7, 2016 at 7:15 am

      You can refer to this post for a single stacking photo.

  32. #
    Tonia Norton — November 23, 2016 at 2:43 pm

    Hi Rachel,
    I’m an avid bread machine user. But this Thanksgiving I’m trying your garlic & herb pull apart bread. I searched thru several recipes & I feel your recipe will be the best. Thanks so much. Happy Thanksgiving 2016!!!

    • #
      Rachel — November 24, 2016 at 6:52 am

      Enjoy and happy Thanksgiving! :)

    • #
      Tonia Norton — November 24, 2016 at 5:35 pm

      ?I made the bread with the help of my daughter. It turned out WONDERFUL!!!! The aromas that filled our house were tantalizing!!!! Myself, my husband, son, daughter loved the bread. I am actually going to try one of your dessert breads this weekend. ?

    • #
      Rachel — November 25, 2016 at 8:14 am

      So glad to hear everyone enjoyed it, Tonia! Thanks for sharing and I hope you enjoy the other recipe too! :)

  33. #
    Susan Z. — December 31, 2016 at 4:12 pm

    Do you use dried thyme or ground thyme?

    • #
      Rachel — January 1, 2017 at 7:54 am

      Dried thyme should be used. Enjoy!

  34. #
    June Murphy — June 23, 2017 at 11:19 pm

    what changes are needed for high in Denver, Co.

    • #
      Rachel — June 24, 2017 at 7:45 am

      There are some tips for you HERE. Good luck!

  35. #
    Michelle B — January 15, 2018 at 8:07 pm

    This was wonderful! I made it in 2 smaller loaf pans and with ap flour, and it came out great

    • #
      Rachel — January 16, 2018 at 7:01 am

      So glad you enjoyed it! :)

  36. #
    JoC — May 9, 2018 at 4:39 pm

    Hello Rachel! I’m very excited to try my hand at making this bread. Is it possible to prepare the dough and refrigerate it after the first rise in order to bake it the next day? I see that you suggested that in your Apple Cinnamon Pull-Apart Bread and would like to know if it would work with this bread too. Thank you!

    • #
      Rachel — May 12, 2018 at 7:56 am

      That shouldn’t be a problem at all. Just be sure to allow it to rise a bit at room temperature prior to baking. Enjoy! :)

  37. #
    Tracey — December 20, 2018 at 12:06 am

    This is exactly what our kids requestedfor Thanksgiving! Is there a printer icon hiding somewhere for a printable version?

    • #
      Rachel — December 21, 2018 at 6:26 am

      On a desktop browser, there is a print icon in the recipe section. Enjoy! :)

  38. #
    Kelly — September 14, 2019 at 9:24 pm

    Just made this with all purpose white flour- worked really well and was soft and delicious! I used pre-chopped garlic and dried herbs instead of fresh, but otherwise followed the recipe. A simple tip I would give is to start off with 3 cups of flour, get everything going, and then gradually add the last half cup. I didn’t need quite the whole last half cup, so I just added a little at a time before getting the right consistency. Super delish!

    • #
      Rachel — September 15, 2019 at 7:45 am

      So glad you enjoyed it, Kelly! Thanks for sharing. :)

  39. #
    Talacia — September 29, 2019 at 6:35 pm

    Hi Rachel! This is the first time I’m trying this recipe and I noticed that when I was cutting the strips and stacking they they were very loose? My house was warm but I didn’t think that would change the recipe too much as well as I mixed by hand as I don’t have a stand mixer just yet. Broke college girl life lol

    • #
      Rachel — September 30, 2019 at 6:56 am

      I’m not sure what you mean by loose. As long as the dough was both mixed properly and rose well, you should be fine.

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