why make this recipe
Sourdough Discard Pull-Apart Garlic Bread is a delightful way to use leftover sourdough starter. Not only does it help reduce waste, but it also creates a fluffy, flavorful bread that’s perfect for sharing. The garlic adds a rich aroma, while the soft, pull-apart texture makes it fun to eat. Whether you’re serving it alongside pasta or enjoying it on its own, this recipe is sure to be a hit.
how to make Sourdough Discard Pull-Apart Garlic Bread
Ingredients:
- 2 cups sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 tablespoons butter, melted
- Fresh parsley, chopped (for garnish)
Directions:
- In a large bowl, mix the sourdough discard, flour, salt, sugar, and olive oil until a dough forms. Knead the dough for about 5 minutes until it becomes smooth.
- Let the dough rest in a greased bowl for 1 hour, or until doubled in size.
- Preheat the oven to 350°F (175°C).
- Divide the dough into small pieces and roll each into a ball.
- Arrange the dough balls in a greased baking dish, allowing space for them to expand.
- Mix the melted butter and garlic powder, and brush it over the top of the dough balls.
- Bake for 25-30 minutes or until golden brown.
- Remove from the oven, garnish with fresh parsley, and serve warm.
how to serve Sourdough Discard Pull-Apart Garlic Bread
This pull-apart garlic bread is best served warm. You can offer it as a side dish for pasta, soups, or salads. It’s also a great snack on its own, perfect for dipping in marinara sauce or your favorite spreads.
how to store Sourdough Discard Pull-Apart Garlic Bread
If you have leftovers (though they might not last long), let the bread cool completely, then store it in an airtight container or wrap it in plastic wrap. Keep it at room temperature for up to 2 days or refrigerate for longer freshness. For extended storage, you can freeze the bread in a freezer-safe bag for up to a month.
tips to make Sourdough Discard Pull-Apart Garlic Bread
- Make sure your sourdough discard is active for the best flavor.
- Feel free to adjust the garlic powder amount based on your preference; add more for extra garlicky goodness!
- To make it even cheesier, you can add some shredded cheese in between the dough balls before baking.
variation (if any)
You can customize this recipe by adding herbs like thyme or rosemary to the dough for an extra layer of flavor. For a cheesy version, sprinkle some mozzarella or cheddar between the dough balls before baking.
FAQs
Q: Can I use store-bought sourdough starter instead of discard?
A: Yes! If you don’t have discard, you can use an equal amount of active sourdough starter. Just be sure to adjust the flour and water content accordingly.
Q: How can I know if my dough has risen enough?
A: The dough should double in size and feel puffy and light. You can gently poke it with your finger; if the indentation remains but doesn’t spring back, it’s ready.
Q: Can I make this bread ahead of time?
A: Yes! You can prepare the dough and let it rise, then cover it and refrigerate it overnight. Just bring it back to room temperature before shaping and baking.
Sourdough Discard Pull-Apart Garlic Bread
Ingredients
Method
- In a large bowl, mix the sourdough discard, flour, salt, sugar, and olive oil until a dough forms.
- Knead the dough for about 5 minutes until it becomes smooth.
- Let the dough rest in a greased bowl for 1 hour, or until doubled in size.
- Preheat the oven to 350°F (175°C).
- Divide the dough into small pieces and roll each into a ball.
- Arrange the dough balls in a greased baking dish, allowing space for them to expand.
- Mix the melted butter and garlic powder, and brush it over the top of the dough balls.
- Bake for 25-30 minutes or until golden brown.
- Remove from the oven, garnish with fresh parsley, and serve warm.