Description
A delightful pull-apart garlic bread made with sourdough discard, featuring crispy edges and a cheesy, buttery interior.
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 sourdough discard and melted butter in a large bowl until blended.
- Whisk together flour, garlic powder, dried parsley, salt, sugar, and instant yeast in a separate bowl.
- Add the dry mixture 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, cover it, and let rise in a warm area for about 1 hour.
- Preheat your oven to 375°F (190°C).
- Punch down the risen dough, divide it, and shape into balls.
- Layer the dough balls in a greased baking dish, sprinkling cheese in between layers.
- Brush the tops with melted butter and let rise again for 30 minutes.
- Bake for 25-30 minutes until golden brown.
- Cool slightly before serving.
Notes
Use room-temperature sourdough discard for best results. You can customize the herbs and cheeses based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg