Cheesy Sourdough Pull Apart Bread (So Easy!)

Last updated on April 15th, 2025 at 04:33 pm

This sourdough pull apart bread is cheesy, garlicky, and baked to golden perfection—everything you want in a party appetizer or comforting snack. It’s a simple way to transform a crusty sourdough loaf into something melty, flavourful, and totally addictive. Whether you bake your own bread or grab one from the store, this recipe is a crowd-pleasing favourite.

Why You’ll Love This Sourdough Pull Apart Bread

There’s something deeply satisfying about turning a crusty sourdough loaf into a bubbling, cheesy, garlic-packed sourdough pull apart bread. I started making this as a way to use up extra loaves from recipe testing—and now it’s a staple in my kitchen. Whether it’s for a party, a game day snack, or just because you want delicious comfort food, this recipe delivers.

Don’t have a sourdough loaf on hand? Start with my beginner sourdough bread recipe and you’ll be one bake away from making this cheesy masterpiece.

Here’s why I keep coming back to it:

• Great way to use leftover sourdough – Don’t toss that extra loaf—turn it into something unforgettable.
• Big flavour payoff – Garlic, butter, herbs, and cheese all baked into those crispy, chewy pockets.
• Perfect for gatherings – This bread is made to be pulled apart and shared. It’s a total crowd-pleaser.
• Customizable – Add bacon, jalapeños, caramelized onions—whatever you’ve got on hand.
• Simple technique, chef-worthy results – It’s easy, but with just enough finesse to impress.

Pro tip: Use a homemade loaf if you can—it brings out even more texture and flavour. But honestly? Even a good bakery boule works like a charm.

Sourdough Pull Apart Bread Ingredients

This recipe keeps it simple but bold—just a handful of ingredients that bring serious flavour. Use a loaf of your favourite sourdough bread (homemade or store-bought), melt some butter, load it up with garlic and herbs, and get generous with the cheese. Bacon and dill add a savoury twist, but you can riff however you like.

Here’s what you’ll need:

Bread Base

• 1 loaf sourdough bread – Homemade or bakery-fresh. A round boule works best, but any rustic loaf with a decent crust will do. Try it with my beginner sourdough bread recipe or multigrain sourdough for a slightly healthier twist.

Flavourful Filling

• 3–4 cloves garlic – Fresh is best. Mince it or use a garlic press for even distribution.
• 6–8 slices of bacon (optional) – Cooked until just crisp, then chopped. Adds that smoky, salty hit.
• 1/2 cup (1 stick) butter – Melted. Salted or unsalted works—just adjust the added salt accordingly.
• 1–2 cups cheese – A mix of melty cheeses like mozzarella, gouda, or cheddar works great. Use what you love.
• Fresh dill – Adds brightness and a little something unexpected. Feel free to swap in parsley, thyme, or rosemary.
• Salt – To season the butter and bring everything together.

Optional Upgrades

These aren’t pictured but are great add-ins:

• Red pepper flakes (for heat)
• Caramelized onions
• Chopped green onions or chives
• Lemon zest (yes—it works)
• Everything bagel seasoning

Chef tip: Shred your own cheese for better melt and texture. Pre-shredded cheese often has anti-caking agents that affect how it melts.

Kitchen Tools for the Best Results

You don’t need a fancy setup to make this sourdough pull apart bread, but the right tools definitely make the process smoother—and the final result more polished. Here’s what I recommend having on hand:

• Serrated bread knife – Essential for slicing through the crust without crushing the loaf. You’ll want clean, even cuts for the best pull-apart texture.
• Pastry brush – Helps you get that garlic butter deep into every nook and cranny.
• Cheese grater – Skip the pre-shredded stuff. Freshly grated cheese melts better and gives you that gorgeous cheese pull.
• Garlic press – A quick way to get finely minced garlic that blends smoothly into the butter.
• Sheet pan + foil – Foil helps keep everything moist while baking, and the sheet catches any cheesy overflow (aka the good stuff).

Optional: A cast iron skillet is a fun upgrade if you want to bake and serve in the same dish. It also crisps the bottom of the bread beautifully.

How to Make Sourdough Pull Apart Bread

This recipe is easy to pull off, but it delivers big on flavour—especially if you take the time to layer in the good stuff. Whether you’re using a boule or a batard, the method is the same: slice, stuff, bake, and devour.

Step 1 – Prep the Good Stuff

Before you touch the bread, get your ingredients ready:

1. Cook the bacon until just crisp, then chop it into bite-sized pieces.
2. Grate the cheese—skip the pre-shredded stuff if you can.
3. Chop the fresh dill (or whatever herbs you’re using).
4. If you’re feeling bold, save a spoonful of bacon fat to drizzle into the bread for extra richness.

Step 2 – Cut the Bread (Without Going Too Deep)

1. Using a serrated bread knife, slice the loaf diagonally in one direction, making cuts about 1 inch apart.
2. Rotate the bread and slice again on the opposite diagonal to create a diamond pattern.

Note: Don’t cut all the way through—stop just before the bottom crust to keep the loaf intact.

Step 3 – Mix the Garlic Butter

1. In a small saucepan or bowl, melt the butter, then stir in the minced garlic (or garlic powder) and a pinch of salt.
2. Once the garlic butter is warm and fragrant, remove from heat.

Step 4 – Stuff with Cheese, Bacon, and Herbs

1. Use your fingers (or a small spoon) to gently open up the bread cuts and brush the garlic butter deep into each crevice.
2. Then pack in the cheese, chopped bacon, and fresh dill. Be generous—it’s what makes every bite gooey and savoury.

Chef Tip: Layer the cheese and bacon so every piece pulls away with a bit of both. Start with cheese, then bacon, then herbs for flavour distribution.

Step 5 – Wrap and Bake the Sourdough Pull Apart Bread

1. Place the stuffed loaf on a baking sheet and wrap it tightly in foil.
2. Bake at 350°F (175°C) for 20 minutes, then unwrap and bake for another 10–15 minutes until the cheese is melted and the top is golden and crisp.

Let it rest a few minutes before serving so it’s easier to pull apart.

Serve with Something to Dip

1. Right before serving, drizzle ranch dressing over the top of the bread for a cool, creamy contrast to all that melty, garlicky goodness.
2. Serve with extra ranch on the side for dipping—it takes this from “great snack” to “everyone’s talking about it” status.

You can grab my go-to ranch recipe as part of the Sourdough Discard Onion Rings post.

Chef Tips for Next-Level Flavour

This recipe for sourdough pull apart bread is already loaded with flavour, but if you want to take it from delicious to downright addictive, here are a few chef-level upgrades to try. These tips are based on years of professional kitchen work, a few mistakes along the way, and a deep love for cheese.

Flavour Upgrades

• Roasted garlic – Swap in roasted garlic for a deeper, sweeter, more mellow flavour. Mash it into your butter for next-level richness.
• Infused butter – Try adding lemon zest, fresh thyme, or a pinch of chilli flakes to your garlic butter for a subtle but powerful twist.
• Chilli oil drizzle – A touch of heat pairs beautifully with melty cheese and sourdough’s natural tang. Just go light—it’s potent stuff.
• Lemon zest or preserved lemon – Adds a fresh, unexpected brightness that cuts through the richness. A secret weapon for balancing flavour.

Best Cheese Combinations

This is where you can really get creative—and intentional. Think in layers: one cheese for melty texture, another for bold flavour.

• Mozzarella + Gruyère – Classic melt + nutty sharpness.
• Cheddar + Havarti – Creamy, stretchy, and full of character.
• Fontina + Parmesan – Buttery with a salty punch.
• Brie + aged cheddar – Rich, gooey, and tangy—great with a bit of bacon.

Want a full guide on the best cheese pairings? Check out my sourdough grilled cheese recipe here. It’s loaded with pairing ideas and pro tips from Canada’s top cheese expert.

Recipe Variations to Try

This cheesy sourdough pull apart bread is super versatile—once you’ve got the base technique down, you can change up the fillings to match your mood, pantry, or the occasion. Here are a few of my favourite variations:

• Jalapeño Cheddar – Add fresh or pickled jalapeños with sharp cheddar for a spicy, bold twist. Top with a pinch of chilli flakes for extra heat.
• Caramelized Onion + Gruyère – Sweet onions and nutty cheese are a dream pairing. This one’s a bit more “gourmet” and perfect for dinner parties.
• Sun-dried tomato + Feta – Mediterranean vibes. Add a few chopped olives or basil for even more flavour.
• Bacon + Brie – Rich, creamy, and salty—this combo brings the wow factor. Serve with a drizzle of hot honey for next-level magic.
• Cinnamon Sugar + Cream Cheese Glaze – Want to go sweet? Swap the garlic and herbs for butter, brown sugar, and cinnamon. After baking, drizzle with a quick cream cheese glaze. Basically, it’s sticky buns meets sourdough.

How to Store, Freeze, and Reheat

Honestly? This sourdough pull-apart bread is best eaten the day it’s made—hot from the oven when the cheese is perfectly melty, the garlic butter is still soaking into the crumb, and the crust is crisp.

If you really need to save leftovers (no judgment), here’s how to do it:

• Storage – Wrap tightly in foil and store in the fridge for up to 1 day. The bread may firm up, but the flavours will still be solid.
• To Reheat – Place in a 350°F (175°C) oven, wrapped in foil, for about 10–12 minutes, then uncover for another 5 minutes to crisp it back up. An air fryer works too—just don’t overdo it or the bread will get too dry.
• Freezing? Technically possible, but not ideal. The texture takes a hit, especially if you’re starting with older bread. If you do freeze it, wrap it tightly in foil and plastic, and reheat it directly from frozen—no thawing.

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FAQ – Sourdough Pull-Apart Bread

Can I make this with store-bought sourdough?

• Absolutely. While a homemade boule gives you more control over texture and flavour, a quality bakery sourdough works just as well—especially if it has a sturdy crust.

What cheese melts best for sourdough pull apart bread?

• Mozzarella is a classic for its gooey stretch, but I love mixing in Gruyère, cheddar, or Havarti for added depth. Avoid pre-shredded cheese—it doesn’t melt as well. Check out my full cheese pairing guide here.

Can I prep this ahead of time?

• Yes. You can slice, butter, and stuff the loaf a few hours (or up to a day) in advance. Wrap it tightly in foil and refrigerate until ready to bake. If it’s cold, add 5–10 extra minutes to the baking time.

Can I make this with sourdough discard?

Not for this recipe—it’s made with a fully baked loaf of sourdough, so discard won’t work here. But if you’ve got extra discard to use up, I’ve got you covered:

• Sourdough Discard Crackers – Crispy, savoury, and perfect for cheese boards
• Sourdough Discard Tortillas – Soft, flexible, and ideal for wraps or tacos
• Sourdough English Muffins – Fluffy, tangy, and loaded with nooks for butter and jam

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