Go Back

Cheesy Pull-Apart Bread

A warm, gooey, and cheesy sourdough bread that's perfect for gatherings and easy to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf 1 round sourdough loaf (unsliced), about 1 pound Choose a sturdy loaf like sourdough or a crusty artisan bread.
  • 2.5 cups 2 1/2 cups shredded sharp cheddar cheese Shredding your own cheese blocks makes a noticeable difference.
  • 0.5 cup 1/2 cup unsalted butter, melted Melt before combining with garlic and seasonings.
Flavorings
  • 2 cloves 2 cloves garlic, minced Infuses garlic flavor into the bread.
  • 1 teaspoon 1 teaspoon Italian seasoning Adds Italian flavor to the garlic butter.
  • 0.5 teaspoon 1/2 teaspoon onion powder Enhances the flavor profile.
  • 2 tablespoons 2 tablespoons fresh chives, chopped For garnish.
  • 0.25 teaspoon 1/4 teaspoon salt Enhances overall flavor.

Method
 

Preparation
  1. Set your sourdough loaf on a cutting board and score it into a grid by slicing straight down about one inch apart, stopping half an inch from the bottom crust.
  2. Rotate the loaf and make similar cuts in the opposite direction to create a checkerboard pattern.
Garlic Butter Mixture
  1. In a small bowl, combine the melted butter with minced garlic, Italian seasoning, onion powder, and salt. Whisk until blended.
  2. Let the mixture sit for a couple of minutes to deepen the garlic flavor.
Stuffing and Baking
  1. Preheat the oven to 375°F (190°C).
  2. Drizzle the garlic butter generously into every cut of the loaf.
  3. Press shredded cheddar firmly into the buttery pockets.
  4. Wrap the loaf in aluminum foil loosely, exposing the top. Bake for 15 minutes.
  5. Remove the foil and bake for another 5 minutes until golden and crisp.
Serving
  1. Sprinkle chopped chives over the top after baking and let it rest for two minutes before serving.

Notes

For a spicier version, mix pepper jack cheese with jalapeños. Store leftovers in an airtight container for up to two days.