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

Garlic and Herb Pull Apart Bread

Soft and airy homemade garlic pull apart bread with Parmesan and herbs.
Prep Time2 hours
Cook Time35 minutes
Total Time2 hours 35 minutes
Course: Bread
Cuisine: American
Servings: 10


  • 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

Check out these other amazing bread recipes:

Share this:

160 Responses to “Garlic and Herb Pull Apart Bread”

  1. #
    Rachel Cooks — February 13, 2013 at 7:17 am

    Can I eat this for breakfast? YUM.

    • #
      Rachel — February 13, 2013 at 7:20 am

      Absolutely! And I encourage it ;)

  2. #
    Amanda — February 13, 2013 at 7:50 am

    Yes, yes, and yes. This can happen in my house any time of day, any day of the week. What I should say is, this is GOING to happen in my house! :)

    • #
      Rachel — February 13, 2013 at 9:39 am

      I hope it does and I hope you like it! :)

  3. #
    Caren — February 13, 2013 at 8:03 am

    Did you say lots of garlic? Sounds delicious to me!

  4. #
    Laurie {Simply Scratch} — February 13, 2013 at 9:14 am

    I totally agree… put warm, freshly baked bread in front of my face and I’ll unhinge my jaw and inhale it 2.7 seconds! This looks crazy good Rachel!

  5. #
    Melissa @ Bless this Mess — February 13, 2013 at 9:20 am

    Oh wow. This is so happening ASAP. It looks amazing too! I just need one of those long pans now.

  6. #
    Katrina @ In Katrina's Kitchen — February 13, 2013 at 9:43 am

    I want to shove my face in that.

  7. #
    Dorothy @ Crazy for Crust — February 13, 2013 at 9:51 am

    OH. MY. GOD. This is amazing! I have that same problem with bread. All of a sudden a loaf is gone and I realize…oh yeah. I ate it all…

  8. #
    Megan {Country Cleaver} — February 13, 2013 at 10:18 am

    I’ve been dying to make a pull apart bread for ages – but I fear the same thing would happen to me – I’d tear it apart ferociously and devour it in one night by myself. No, I don’t “think” this will happen, i KNOW it would happen. And I would start with this one. Wow!!

    • #
      Rachel — February 13, 2013 at 10:45 am

      We’d be so much trouble for each other if we lived closer.

  9. #
    Tracey — February 13, 2013 at 10:20 am

    I haven’t attempted a savory pull-apart bread yet – mostly because I ate 3/4 of the sweet one I made all by myself :) This sounds seriously amazing though!

  10. #
    Jennifer @ Mother Thyme — February 13, 2013 at 10:20 am

    Love this! Anything with lots of garlic especially in a warm loaf of bread is a winner for me. This will definitely be baking in my oven soon! :)

  11. #
    Meagan @ A Zesty Bite — February 13, 2013 at 10:56 am

    I love bread! I will even choose another slice or roll of bread over dessert! I would demolish this too!

  12. #
    Tracy — February 13, 2013 at 11:22 am

    I am with you on the warm, fresh bread thing – I can’t stop eating it either! This loaf looks INCREDIBLE!

  13. #
    Yvonne @ bitter baker — February 13, 2013 at 11:32 am

    I LOVE a good pull apart bread, and this looks amazing! :)

  14. #
    amanda @ fake ginger — February 13, 2013 at 2:08 pm

    Mmm, I’d totally eat the whole loaf.

  15. #
    Carla @ Carlas Confections — February 13, 2013 at 2:40 pm

    This bread is so pretty! I love the pull apart-ness. Looks so cool! I know I would eat it all myself if I had it in front of me. Then I would scare my husband off bc I’d be fat and smell like garlic ;) #worthit!

  16. #
    carrian — February 13, 2013 at 4:04 pm

    two of my faves, garlic and bread. ;)

  17. #
    Paula — February 13, 2013 at 4:07 pm

    Warm homemade bread is irresistible. I love that you made this herb and garlic one. It looks amazing! Pass the butter!!!

  18. #
    Julie @ Table for Two — February 13, 2013 at 9:20 pm

    i love garlic in anything, especially loads of it in and on bread. this pull apart bread looks so good! i have yet to make one.

  19. #
    Nicole @ youngbrokeandhungry — February 13, 2013 at 9:47 pm

    This pull apart bread is calling for a big bowl of spagetti and meatballs! MMM!

  20. #
    Stephanie @ Eat. Drink. Love. — February 14, 2013 at 12:56 am

    Bread and garlic, I mean, is there anything better than that?!!

  21. #
    Sylvie @ Gourmande in the Kitchen — February 14, 2013 at 1:01 am

    What is it about pull apart bread that is so insanely seductive? It just makes you want to reach through the screen!

  22. #
    katie — February 14, 2013 at 10:56 am

    This looks amazing. I too have a weakness for fresh bread out of the oven! I’ve yet to try a pull apart bread. This just might be my first pull apart bread recipe I try!

  23. #
    sally @ sallys baking addiction — February 14, 2013 at 11:11 am

    There is NOTHING better than garlic bread. Oh wait, there is. pull apart garlic bread. holy mackerel I want this entire loaf. I need to make a pull apart bread!

  24. #
    claire @ the realistic nutritionist — February 14, 2013 at 11:24 am

    Oh wow Rachel!!! This looks perfect.

  25. #
    Diane {Created by Diane} — February 14, 2013 at 3:11 pm

    Oh this is going on the top of my list to make…I love garlic bread and just have to make this!!

  26. #
    JulieD — February 14, 2013 at 5:10 pm

    Looks beautiful, Rachel!! I want some right now!

  27. #
    Robert Torrissi Sr — February 15, 2013 at 8:25 am

    This is the product of an evil evil mind…. I want it in my belly!!

  28. #
    Julia — February 16, 2013 at 10:14 am

    I just saw this pull apart bread on pinterest and had to come check it out myself! It looks amazing and dangerous. I am like you and would probably start eating it and realize half of it is gone and I did it all myself. Garlic & Parmesan are a great combo.

  29. #
    Patricia Peterson — February 26, 2013 at 12:20 pm

    This bread looks amazing. I started it this morning.
    I was wondering how long it takes to rise? I have made bread in the past and I’ve had to mix the yeast with the water first. You mix the yeast in with the 5 ingredients. I have it sitting for 30 minutes and I’m not getting a rise at all yet. The dough is dry. Is that normal?

    • #
      Rachel — February 26, 2013 at 2:03 pm

      With rapid rise yeast, the yeast is always added with the dry ingredients and warm liquids are then mixed in – instead of the proofing process that you do with active dry yeast. If your dough does not end up rising at all, it is likely one of a few things: your yeast was old or your liquids were too hot or not hot enough. Also, no your dough should not be dry. It should shape very easily into a smooth ball.

  30. #
    Patricia Peterson — February 26, 2013 at 2:27 pm

    I refuse to be defeated!!! I’ll try again. My yeast is in date. So maybe it was too hot. I’ll let you know!!!
    Thanks for the tips.

  31. #
    Rachael — March 9, 2013 at 12:58 pm

    So far so good. Just leaving it to rise. Although I had to do some tweaking of the recipe as I don’t have a mixer. And i had to add extra water because my dough was really dry and crumbling. But it smells so delish and i havent even started cooking it!! Yum!

  32. #
    Francesca — March 11, 2013 at 10:01 am

    Dear Rachel
    I’d like try to make this bread but I have a lot of difficult with the units of measurement (cup, tbs etc….) could you help me and give me the weights in grams?? In Italy is all different! :D
    Thank you very much and congratulation for your recipes

    • #
      Rachel — March 11, 2013 at 11:57 am

      Since I did not measure in weight for this, I’d recommend searching for a free online calculator to convert volume to weight.

  33. #
    Kirsten and Co. — May 12, 2013 at 1:24 am

    I found this recipe over on pinterest and made it on Friday. It was delicious! And really easy to make. Thanks so much for the recipe. I’m about to share it on my blog this week, with links directly back to your recipe of course :) Kirsten

    • #
      Rachel — May 12, 2013 at 9:13 am

      I’m glad to hear you enjoyed it! :)

  34. #
    Angela — May 21, 2013 at 11:27 am

    Hi Rachel, I want to make this, but can I substitue cloves for powder? If so, what might the ratio be? Thanks and it looks sooooooooooooo YUMMY!!!!

    • #
      Rachel — May 21, 2013 at 2:37 pm

      I would highly recommend sticking to cloves instead of powder. They’re very inexpensive and last quite a while. However if you only wish to use powder I would start with 2 teaspoons and go from there. Add additional as you wish to increase the flavor.

  35. #
    Veronica — June 13, 2013 at 9:42 pm

    I don’t understand the part about cutting into 6 stacks. Could you post some step by step pics?

  36. #
    Nicole — September 17, 2013 at 10:02 am

    Can I substitute the rapid rise instant yeast for active dry yeast? I know it’ll change the rising but is that it or will that substitution affect other things? I can’t find instant yeast at my grocery store…

    • #
      Rachel — September 17, 2013 at 2:13 pm

      They are used in different ways, so it’s not as simple as just substituting one for the other. The entire method of mixing together the dough would change as well.

  37. #
    Jocelyn — September 24, 2013 at 8:20 pm

    I made this tonight and it was delicious!

    I saw one of your previous commenters asked about using active dry yeast instead of instant. You can sub active dry for instant by proofing 2 1/4 teaspoons in 1/4 cup of warm water. Then, instead of putting in 1 cup of warm water where your recipe calls for it, you use 1/4 cup less, so 3/4 cup.

    That is what I did today, since I only had active dry on hand, and it worked perfectly. :)

    • #
      Rachel — September 25, 2013 at 7:19 am

      I’m glad to hear it worked out for you and that you enjoyed it! Thanks for sharing :)

  38. #
    Emma — December 1, 2013 at 5:47 pm

    Amazing totally would love to do this but I don’t have a mixer :( would I still be able to do this by hand?????

    Also how long do you think I could leave it before cooking it? I’m thinking of making it for a gathering of friends but ideally would like to prep the evenjng before as we’re planning an intense day of Christmas shopping so I’d love to just be able to take it out and put it in the oven for 35 mins if possible!!!!

    • #
      Rachel — December 2, 2013 at 7:07 am

      Yes, it would require more work by hand but I do believe it could work. Just be prepared for lots of mixing and kneading by hand. As for how long it could sit, I can’t really be sure how it would do but the worst thing that would happen is it continue to rise. I’d recommend prepping, covering and chilling until you’re ready to bake if a delayed bake is what you’re hoping for. Good luck!! :)

  39. #
    Catarina — December 17, 2013 at 3:44 pm

    Thank you so much!! I stumbled over this on pinterest last night, looked amazing, so I made it, its in the oven now, smells soo good! Cant wait to try it! Neither can my brother!

    • #
      Rachel — December 18, 2013 at 7:26 am

      I hope you enjoyed it! :)

  40. #
    Judy — December 24, 2013 at 10:01 am

    Oh my goodness. This bread is perfect. I made it for a party then the next day and the next etc. Everyone loves it. Thank You so much for sharing.

    • #
      Rachel — December 24, 2013 at 12:59 pm

      So glad to hear it! :)

  41. #
    Katie — December 28, 2013 at 2:50 pm

    I just got a stand mixer for Christmas and came across this recipe on Pinterest and plan on making it tomorrow. I have a quick (and probably stupid question) for you. Do I use the bread hook? I know…this screams newbie LOL

    • #
      Rachel — December 29, 2013 at 4:05 pm

      You can honestly probably use either, but typically with bread, it’s usually better to use the dough hook unless otherwise noted. Good luck!! :)

  42. #
    Olivia — January 9, 2014 at 12:14 am

    Making it as we speak!! Can’t wait, smells delish!!!

    • #
      Rachel — January 9, 2014 at 5:19 pm


  43. #
    Peggy — January 9, 2014 at 8:12 am

    Could I prepare the dough and refrigerate it for some hours? if yes, at what stage? With my busy family life it would treally help me.. it looks so good !

    • #
      Rachel — January 9, 2014 at 5:21 pm

      I haven’t personally prepped this particular one ahead, but usually dough can be prepped ahead and finished later. If you prefer to try it that way, I’d suggest allowing it to rise fully and then chill while still in it’s greased bowl. Continue with the preparation and baking when ready to do so. Good luck!

  44. #
    Carolyn — February 2, 2014 at 5:23 pm

    Can I make this in a bread machine. Thanks. :)

    • #
      Rachel — February 3, 2014 at 1:25 pm

      I do not use a bread machine so I cannot offer advice on if it will work or not. You’re welcome to try though.

  45. #
    Kayla — March 5, 2014 at 12:55 am

    What do you mean when you say cut in 6, then cut into 6 stacks? I’m a little confused

    • #
      Rachel — March 5, 2014 at 7:41 am

      Please re-read the directions.

  46. #
    Jamie — March 22, 2014 at 10:53 pm

    Oh. My. Goodness. Made this bread tonight to go with dinner and let me just say it was absolutely amazing! Warm, tasty, garlic bread. Yum! Pull apart is an added genius. Thank you!

    • #
      Rachel — March 23, 2014 at 7:01 pm

      So glad to hear you enjoyed it! :)

  47. #
    Meredith — April 5, 2014 at 8:18 am

    I baked this last night to go along with a pasta dish for dinner. The bread was incredible…I don’t think that I will ever buy garlic bread from the grocery store again. It was really easy to put together. And even in my very small kitchen (with even smaller counter space), I was able to roll out the dough with no problems! Looking forward to re-heating the leftovers with dinner tomorrow! Thanks for a such a great recipe!

    • #
      Rachel — April 5, 2014 at 12:33 pm

      So glad you enjoyed it! Thanks for sharing :)

  48. #
    Brenda Lenz — April 17, 2014 at 11:34 am

    Hi Rachel, I’m a little confused about the cutting also and I’ve read the recipe several times. How do you cut something into a stack? I think I just got it! We’re making six stacks out of the original stack, yes?

    • #
      Rachel — April 17, 2014 at 3:05 pm

      Yes, you make 6 stacks from the original stack. In the end, you’ll have 6 stacks of 6. :)

  49. #
    Cielo Santos — April 27, 2014 at 10:50 pm

    This is so yummy. I used a breadmachine so I had to adapt the instructions but otherwise I stayed true to all the ingredients. Amazing and very easy.

    • #
      Rachel — April 28, 2014 at 7:16 am

      So glad you enjoyed it! :)

  50. #
    Tisha — July 27, 2014 at 10:48 pm

    My first time making bread. This was amazing! I followed the directions but used regular Italian seasoning and made it by hand, no mixer, and it was still so easy. Thank you! Next time, I’ll bake it last since by the time I sat down for dinner I was already full and half the loaf was gone.

    • #
      Rachel — July 28, 2014 at 7:50 am

      So glad you enjoyed it! Thanks for sharing :)

Leave a Comment