Cheesy Pull-Apart Garlic Bread

This cheesy pull–apart garlic bread is everything you want from homemade bread: fluffy on the inside with stretchy cheese and pops of roasted garlic in every bite. The special tangzhong technique gives the bread a pillow–soft texture that stays fresh longer, while cream cheese and butter send the richness over the top. Every time I bring this to a party it disappears within minutes and the golden crust with gooey cheese always gets a round of applause.

My friends beg me to make this for game nights and potlucks. The first time I tried this, my kitchen smelled like heaven and my family devoured it before it even cooled down.

Ingredients

• Bread flour: Gives structure and a chewy yet soft crumb – go for a high protein brand
• Whole milk: Makes the dough tender and helps the tangzhong work its magic – choose full fat for best flavor
• Granulated sugar: Balances out the savory flavors and jumpstarts yeast activity
• Sea salt: Enhances all the other flavors – fine sea salt blends best
• Instant dry yeast: Ensures a reliable rise – keep it fresh and store in a cool dry place
• Cream cheese: Adds richness and a subtle tang – always use full fat blocks not tubs
• Egg: Helps with rising and adds extra tenderness – fresh is best
• Unsalted butter: Gives the bread its deep flavor – use European style if you can
• Roasted garlic: Brings a caramelized mellow taste to the butter – pick plump tight garlic bulbs
• Olive oil: Aids in roasting the garlic – choose extra virgin for best aroma
• Parsley: Brings a lift of freshness and color – always use flat leaf if available
• Mozzarella cheese: Melts smoothly throughout – go for a low moisture block and grate it yourself for best stretch
• Flaky sea salt & black pepper: Brighten up the garlic butter – grind your pepper just before use for most aroma

Step-by-Step Instructions

Make the Tangzhong:

Mix bread flour and whole milk in a small pot. Set over medium heat while whisking constantly until a thick smooth paste forms and it registers 150 degrees Fahrenheit on a thermometer. This only takes a few minutes but builds the soft bouncy texture in your finished bread.

Cool the Tangzhong:

Scoop the thickened tangzhong into a bowl. Press plastic wrap directly onto the surface to stop a skin from forming. Let it cool completely before making the dough.

Mix the Dough:

In the bowl of a stand mixer fitted with a dough hook, add bread flour, sugar, salt, yeast, the cooled tangzhong, milk, cream cheese and egg. Mix at low speed for 10 minutes until it starts to look stretchy and somewhat smooth.

Add Butter and Knead:

Drop in the softened unsalted butter bit by bit. Increase the mixer speed to medium and keep kneading for another 10 to 20 minutes. The dough is ready when it becomes super smooth and pulls away cleanly from the sides of the bowl.

First Rise:

Shape the dough into a loose ball using your hands and a bench knife. Place it in a lightly oiled bowl, cover tightly and let it rise in a warm spot about 78 degrees Fahrenheit for one and a half to two hours until it has doubled in volume.

Make Roasted Garlic Butter:

Heat your oven to 350 degrees Fahrenheit. Slice off the very top of a whole garlic head so the cloves are just exposed. Drizzle with olive oil, sprinkle with flaky salt and black pepper. Wrap the head in foil or cover in a ceramic dish. Roast for 45 to 60 minutes until the cloves are buttery soft.

Prep Garlic Parsley Butter:

Cool the roasted garlic, then squeeze the soft cloves into a bowl. Add room temperature butter, parsley and a pinch more salt. Mix with a sturdy fork until fluffy and well blended. Set aside at room temperature.

Shape and Fill:

Turn the risen dough onto a lightly floured surface. Roll it gently into a twelve by twelve inch square. Spread the roasted garlic parsley butter evenly from edge to edge. Scatter all the grated mozzarella over the top.

Slice and Arrange:

Use a pizza cutter or sharp knife to cut the dough into twelve even pieces. Arrange the pieces gently into a loaf pan about seven by three point four inches or use the closest size you have. This creates the pull–apart effect.

Second Rise:

Cover the pan with a clean towel or plastic wrap and let the shaped dough proof for thirty to forty five minutes. The pieces should puff up and look very soft.

Egg Wash and Extra Cheese:

While the bread proofs, preheat your oven again to 350 degrees Fahrenheit. Whisk an egg with a tablespoon of water. Lightly brush the top of the bread with the egg wash. Scatter a handful of extra grated mozzarella for the most irresistible crust.

Bake and Serve:

Bake for thirty five to forty minutes until the loaf is golden brown atop and hits an internal temperature of two hundred degrees Fahrenheit. Let it cool just enough to serve warm so the cheese stays stretchy.

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My favorite part is swirling extra parsley through the garlic butter. Watching my family tear into the first hot slices always makes me smile and the cheesy aroma fills the whole house with comfort.

Storage Tips

Once baked and fully cooled, pull–apart garlic bread keeps wrapped at room temperature for up to two days. For longer storage slide leftovers into a freezer bag and keep frozen for up to a month. Reheat covered with foil in a moderate oven until piping hot and the cheese stretches again. If it begins to dry a quick brush of melted butter on top brings it right back.

Ingredient Substitutions

You can use all purpose flour instead of bread flour but the crumb might be less chewy. Full fat Greek yogurt works in a pinch if you do not have cream cheese. Try provolone or fontina cheese for different gooey textures and unique flavors. Gluten free bread flour blends can work but require extra kneading and closer eye on proofing.

Serving Suggestions

Serve this cheesy garlic bread alongside soups or pastas for the ultimate cozy meal. It‘s the perfect side for tomato soup, any Italian classic or a hearty beef stew. For a party, pull the loaf apart into bite sized chunks and serve with warm marinara or ranch sauce for dipping. My favorite is to eat it just as it is straight from the oven.

Cultural and Historical Context

Pull–apart breads are classic at gatherings in many cultures especially Eastern European and North American tables. Tangzhong is an Asian bread making technique that gives an impossibly fluffy texture. The roasted garlic and cheese takes inspiration from Italian focaccia but this variation creates a dramatic table centerpiece.

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Bake, share and savor—this bread makes every table extra special.

Frequently Asked Questions

→ How does tangzhong affect the texture?

Tangzhong makes the bread extra fluffy and helps it stay soft and moist for longer after baking.

→ What is the purpose of the roasted garlic butter?

Roasting garlic sweetens its flavor and blending it with butter gives every layer a rich, aromatic taste.

→ Can different cheeses be used for the topping?

Yes, use mozzarella for stretch or substitute other melt-friendly cheeses to customize flavor and melt.

→ Why brush the loaf with egg wash?

Egg wash creates a glossy, golden-brown crust that enhances appearance and lock in moisture.

→ What’s the best way to serve this bread?

Serve warm so the cheese stays melty, allowing guests to easily pull apart tender pieces.