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

No ratings yet

Garlic and Herb Pull Apart Bread

Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours 35 minutes
Yield: 10
Soft and airy homemade garlic pull apart bread with Parmesan and herbs.


  • 3 1/2 C bread flour
  • 1 Tbsp granulated sugar
  • 2 1/4 tsp 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
  • 1/4 C milk, heated to 115°F
  • 1 C plus 2 Tbsp warm water, heated to 115°F
  • 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, at least 1 hour.
  • 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 the strips on top of each other. Cut further into 6 equal stacks. You will now have 6 stacks of 6 layers each. Transfer dough squares to a lightly greased 10-inch loaf pan. Cover loosely and allow to rise for an additional 30-60 minutes.
  • Preheat oven to 350°F. Prior to baking, drizzle with remaining 1 Tbsp melted butter. Bake for 35 minutes, covering with foil if necessary to prevent over browning.


Recipe yields 1: 10-inch loaf. Servings may vary.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Bread
Cuisine: American

Check out these other amazing bread recipes: