Pull-Apart Garlic Bread is simple to make and so very good. Add some everything seasoning for even more flavor!

Pull-Apart Garlic Bread served on brown-rimmed white plates

There are few things better in this world than buttery garlic bread. And this Pull-Apart Garlic Bread is quickly becoming my favorite way to make it. This easy-to-make yeast bread is quick to make and so delicious. What more could you ask of a bread recipe?

The dough is divided and stacked in a loaf pan for baking. That means that the baked bread then pulls apart for serving or, you know, just ripping it off and devouring it. Whatever works for you.

Pull-Apart Garlic Bread on a wire cooling rack

Before it goes into the pan, the dough is divided into equally sized pieces and dipped in melted butter and then in garlic powder. Oh, yeah. As much as I love to use fresh garlic in general, I think garlic powder wins here just for how well it works in the assembly.

While this is a fairly straightforward recipe, just know that the dough is a bit wet. If you need to add more flour to make it easier to knead and handle, that’s perfectly fine. Just be careful not to add too much. It should still be a bit wet and slightly sticky, but you should be able to knead it without issue.

The bread you see here was divided into twelve pieces, but you can change the size of the dough pieces if you like. With twelve, each piece is about the size of a standard dinner roll. Go smaller for appetizers or if you just want smaller portions. I use a scale to weigh each portion so they’re the same size. You can just eyeball it and get close, but a scale is definitely your friend if you want accuracy.

pieces of Pull-Apart Garlic Bread on a wire rack

You can leave it at that or add a little extra something to your bread. Sesame seeds work nicely, but I look for any excuse to use everything seasoning. It adds more flavor, including more garlic, which is always a good thing in my book.

Of course, you can easily change the flavors here to suit your tastes or complement your meal. Try your favorite spice or spice blend to make them your own!

Find more yeast bread recipes in the Recipe Index.

Yield: 12 rolls

Pull-Apart Garlic Bread

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Pull-Apart Garlic Bread is wonderfully easy to make and so, so good!

pieces of Pull-Apart Garlic Bread on a wire rack

  • 2 & 1/2 to 3 cups (300-360g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 & 1/4 teaspoons instant yeast or active dry yeast (one 1/4-ounce package)
  • 1 teaspoon salt
  • 1/2 cup (118ml) milk
  • 1/2 cup (118ml) water
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1 & 1/2 teaspoons garlic powder (or more if you like!)
  • 1/4 cup (56g) unsalted butter, melted
  • everything seasoning or sesame seeds

Instructions

  1. Combine 1 & 1/2 cups flour, sugar, yeast, and salt in a large bowl. Set aside.
  2. Combine the milk, water, and 2 tablespoons butter in a saucepan. Heat to 110-120°F.
  3. Add the milk mixture to the flour mixture, and beat until moistened.
  4. Add the egg, and beat with an electric mixer on medium speed for 3 minutes.
  5. Stir in enough of the remaining flour to form a soft dough.*
  6. Transfer the dough to a floured surface. Knead until smooth and elastic (about 6-8 minutes).
  7. Divide the dough into 12 pieces**, and shape each piece into a roll.
  8. Dip each dough portion into the melted butter and then into the garlic powder.
  9. Place 6 of the rolls in a greased 9"x 5" loaf pan. Sprinkle with everything seasoning or sesame seeds.
  10. Add the remaining rolls on top of the ones in the pan. Sprinkle again with everything seasoning or sesame seeds.
  11. Cover and let rise in a warm place until doubled in size (about 45 minutes).
  12. Bake at 375°F for 30-35 minutes, or until the bread is golden brown.
  13. Cool for about 5 minutes. Then, transfer the bread from the pan to a wire rack to cool completely.

Notes

*If you need a little more than the amount listed, that's fine. I find that sometimes I need a little more. You can work in a bit more flour when kneading, too, if necessary. Just be careful not to add too much and make your bread tough!

**I recommend weighing your dough in grams, dividing that number by 12, and then using that number as the weight for each portion so you have equally sized pieces.

Recipe adapted from Taste of Home.

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