Pull Apart Garlic Bread


Pull Apart Garlic Bread – Easy and delicious homemade pull apart garlic bread. Made from scratch dough with delicious herbs. Perfect addition to every meal.

Pull Apart Garlic Bread --Easy and delicious homemade pull apart garlic bread. | carmelmoments.com

Say these words after me….




Pull Apart Garlic Bread --Easy and delicious homemade pull apart garlic bread. | carmelmoments.com

That’s all I needed. You can be done here. You can scroll as fast as your little finger will take you to the recipe and start baking. That’s how good this bread is. Well, you will need a few things. Some bread flour, a few other ingredients, a thing called TIME. Not thyme.

You know that thing that we have lots of everyday but wonder where it went? That thing. This bread takes about 30 minutes of your time to prepare. Less if you’re an advanced baker. Then the rest of the time is just waiting. That’s other thing that we tend to not always be good at. A little waiting for rising and a little waiting for baking is all it takes.

Pull Apart Garlic Bread --Easy and delicious homemade pull apart garlic bread. | carmelmoments.com

Bam! Before you know you’ll be pulling off pieces of this delicious bread and telling everyone around matter of factly that “They must try this bread NOW!” before you eat it all.

Not like I know from experience. It’s just what might happen after that first bite.

Pull Apart Garlic Bread --Easy and delicious homemade pull apart garlic bread. | carmelmoments.com


I haven’t baked bread in awhile. And I was really missing it. The summer is going great but with the kids being home bread making has become a “Wish I had time for event.’

So today “I took the bull by the horns.” I’m ‘Getting r done.” “Nailed it!”

And so on.

The proof is in the pudding. Wait I mean the pictures. *smile*




Pull Apart Garlic Bread


Thanks for being here friends!

Til we meet and eat again,


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Pull Apart Caprese Bread

5.0 from 9 reviews
Pull Apart Garlic Bread
Cook time
Total time
Serves: 2 loaves
  • 1 cup (8 oz) warm water
  • 2 tablespoons white sugar
  • 2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter, softened
  • 1 cup (8 oz) milk (I used 1%)
  • 2½ teaspoons salt
  • 5½ - 6½ cups (1 lb 9 oz - 2 lbs 3 oz) bread flour
For Topping:
  • 8 tablespoons butter, melted
  • ¼ cup fresh parsley, finely chopped (or 4 teaspoons dried)
  • 2 Tablespoon fresh oregano (or 1 teaspoon dried oregano)
  • 4 cloves garlic, mined
  • 2 teaspoons kosher salt
  1. Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle water with sugar and yeast. Stir and let stand 5-10 minutes until foamy. Mix in butter, milk, salt and 3 cups flour. Stir in additional flour gradually. Add enough flour until dough is smooth. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. It will be soft and slightly sticky. (Kneading can also be kneaded by hand by will take closer to 10 minutes to a achieve a smooth dough.) Divide dough into 2 equal portions.
  2. In a small bowl, combine the butter, parsley, oregano and minced garlic. Cut dough into 1-in. pieces; dip into butter mixture. Layer into 2 – greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour. Meanwhile preheat oven to 350 degrees 15 minutes prior.
  3. Bake at 350° for 30 minutes or until golden brown. Temperature should read 200 degrees. Sprinkle with kosher salt.

Shared with Whimsy WednesdayBuns in My OvenTime to SparkleThrifty ThursdaysSaturday Night FeverShow Stopper Saturday,Wake Up Wednesdays,Six Sisters StuffLink Party PaloozaCreative WaysTidy MomBest of the Weekend PartyTitus TuesdaysShow and Share WednesdaysMoonlight & Mason JarsWeekend Potluck, Weekend Retreat Party, Pin Junkie Party


  1. It’s going to be hard to wait until after work to make this bread! YUM.

  2. Oooooh … Melanie, I’ve just had dinner and yet I’m drooling over this bread! It looks so pretty as well. Marvellous!
    P.S. You’re right about our time somehow ‘disappearing’ rather quickly every day. Now what is that all about? 😉

  3. Wow! This bread looks fantastic! I always try to sneak garlic into just about everything I cook, so I’m loving this pull apart bread, Melanie! I think I would probably eat the whole loaf myself! Pinned!

  4. Oh my yum! I would have to hide this so I could devour it all by myself. Simply gorgeous!

  5. This looks SO good Melanie! I think I would almost rather have this than pizza. I’d serve this with a bunch of marinara sauce and go. to. town!

    Breads not a carb, right?

  6. Yummmm!! This would be such a fun recipe to make with kids. My little siblings are coming to visit me this weekend. We might have to try it

  7. Oh my goodness, this bread looks phenomenal, Melanie! PERFECT weekend food. And I love that photo of the pulling the bread apart. YUM. Pinned!

  8. Love everything about this bread! It looks perfect!

  9. I wish I could reach through the screen and have some of this bread. I am a sucker for garlic bread or any bread for that matter.

  10. I have always wanted to try making pull apart bread. This looks fabulous, I need to try this!

  11. This bread looks AMAZING! This is like pull apart perfection!

  12. Oh, this looks amazing! Can’t wait to try it. I think there is something therapeutic about making bread and one that is this delicious should be fun!

  13. I think this would be torn apart in record time at my house. Nice job!

  14. Oh. My. Yum. is correct! Loving this! You are a bread baking genius!

  15. Oh, my, yum is right! I always look at pics of delicious food when I start to get hungry and it can be dangerous. I would love a few pieces of this bread right now. I hope you had a great weekend, Melanie! Pinned!

  16. Wow, love that you did the bread from scratch! It turned out better than the store – so soft and fluffy. The buttery garlic throughout can.not.be.beat. This is absolutely stunning and perfect for any meal! Pinning!

  17. 30 minutes – for real?!?! I am in garlic heaven :)

  18. Oh
    This bread does look gorgeous indeed!

  19. Thanks so much for sharing this gem of a recipe with us at Weekend Potluck. Please come back again soon.

  20. Ooh! That bread looks amazing! Can’t wait to try it sometime!

  21. this looks so tempting!

  22. This looks delicious! Totally pinning this one!

  23. So incredible! Thanks for linking up with What’s Cookin’ Wednesday!

  24. This looks amazingly delish!

  25. Oh goodness! I can not wait to make this! This look absolutely divine! :)

  26. Frances Wu says:

    Amazing! Can’t wait to try this… Thanks for sharing :-)

    • Thanks for dropping by Frances!

      • Hi Melanie,

        Quick question — the recipe makes 2 loaves and calls for 5½ – 6½ cups of bread flour. I want to try making just one loaf the first time around, so what would be the appropriate amount of bread flour? 3 cups?

        Thanks in advance!

        • Frances, start with 2 3/4 cups of flour. Go ahead and add up to an additional half of a cup if necessary (adding a tablespoon at a time) to the right consistency.
          Hope it turns out well!

  27. oh my… this bread looks amazing! I must find this ingredient called “time” to make it. Thanks for the amazing recipe!

  28. I want to dig right into this loaf, Melanie! Featuring it Saturday at SNF!! Have a great weekend!

  29. Is it strange that I just had breakfast as I stumbled on this bread on Pinterest and now I’m craving it? No, I don’t think so. In other words: It looks so delicious and full of flavour – I think I know what I’ll bake once the temperature gets down a bit and I can turn the oven on again 😉 ’cause I have time and thyme – I think it might make a nice flavour addition! Thanks for sharing!

  30. Oh.My.Yum! This looks like monkey bread but savory and oh so good with those flavors. Thanks, Melanie!

  31. lee barry says:

    I’m not big on baking. Could I use store bought bread like Pillsbury for this recipe.

  32. Hi!! Thank u so much for this recipe. One qn though. Ur last instruction says bake at 350 and then u said the temperature should read 200degrees? What does that mean?

    • Let me clarify. The oven temperature should be 350 degrees. The internal temperature of the bread when fully baked should be 200 degrees. Sorry for any confusion! Thanks for stopping by.

  33. Thank you so much for the recipe!! It was delicious and super easy. Thank u!!

  34. KIm Scranton says:

    Hello! This bread looked so yummy so I knew I had to bake it. Pretty easy but I found that after I let it sit for 1 hour, it did not double in size as I had hoped. I baked it anyways and it is a bit doughy tasting. I used warm water at the beginning and let the yeast get frothy so I am not sure where I went wrong. I am almost wondering if the cold milk was wrong and I should have let it warm to room temperature. Any thoughts?

    • I’m trying to think about what it may not have double especially if the yeast did get frothy. Did you check the temperature of the water? Was it too hot possibly? About 110 degrees is perfect. Anything too hot will kill it. And secondly was your yeast fresh?
      Hope these questions might trigger what went wrong. It really stinks to take the time to make something and it fail. So sorry!

  35. Do you think the recipe would still work if I subbed vegan margarine and almond milk? Thank you!

    • I’ve never tried it Emily but my guess would be yes for the almond milk. As far as the vegan margarine goes I’ve never used it so I couldn’t give a fair opinion. Whatever you decide I hope you enjoy it!

  36. Just made this yesterday. Super yummy and soft. Thanks for sharing this wonderful recipe!

  37. Elizabeth says:

    looks so yummy. making it now, but I am going to stuff chicken inside the bits of bread and probably add cheese.

  38. Hi can I subsitute the dry active yeast to instant yeast if so how much water and yeast to be adjusted? Thanks!

  39. I made this a couple of week ago, and my husband and I LOVED it. I halved the recipe and used the 2 3/4 cups of flour as you recommended in the comments. I didn’t use any more. I also used regular all purpose flour. It was one of the best yeast breads I have made. Yum Yum!

    • Thanks so much for the feedback Joy! It’s great for the readers to be able to look down through and see what’s worked for others. I appreciate you taking the time to write. Have a wonderful week! Come back soon. :)

  40. This looks amazing and I can’t wait to try it. Quick question though. I noticed that there is only one rise for this bread. Just want to make sure I’m reading the directions correctly before I whip up a batch lol! Thanks!

    • That is correct Peggy! I can’t wait to hear how you like it. Thanks so much for dropping by. Let me know your final thoughts. Have a blessed day!

  41. have you ever made this doing 1 or 2 proof in refrigerator?

  42. After you make the two equal portions… do you roll it out before cutting it into 1 in pieces or leave it in a ball???? The picture looks like you had a lot of little pieces?

    • Noel, if it’s easier for you to equally divide into 1 inch portions you can roll it out but it’s not necessary. I just quickly shape mine into a rectangle pressing down with my hands and cut into equal pieces.
      The reason for diving the dough into 2 pieces before cutting into 1 inch pieces is so that you have equal amounts in each loaf.
      Hope that answers your question. Good luck! I hope it turns out great for you!

  43. Hi- This recipe looks beautiful and I can’t wait to try it out for a girls’ night party this Friday!
    I’m interested in only baking 1 of the 2 loaves and am wondering if the other loaf might freeze well. I’m a bit of a bread-baking novice, so any tips on how this could be done properly/how long the frozen loaf might keep/tips for how to resurrect from freezer to table would be MUCH appreciated :)

    • I can’t personally vouch for freezing them since I haven’t tried that yet. However, I have frozen many other loaves of bread with great success. I’m sure the dough itself would freeze good if you would want to finish the remaining steps after it’s been defrosted at room temperature until thawed.

      For me personally I would hold off baking the 2nd loaf until I need it. I would freeze the unbaked dough.

      Whatever you decide I hope it works out well for you!

      P.S. Love girls night. I host them monthly because they’re so fun! :-)

  44. I really want to make this, but I was a bit confused about the instructions. When you say “mix”, do you mean with the dough hook that is already fitted? And for kneading too? Thanks so much, I love garlic bread and can’t wait to try this.

    • Yes, knead with the dough hook to mix your dough. If you don’t have one it can be kneaded by hand as well but may take a bit longer. Hope it goes well!
      Thanks so much for stopping by Bess!

  45. I just took these out of the oven, and they taste amazing! It was the first time I’ve made bread, and I’m really impressed with the way they turn out. Yay me and Carmel Moments! Anyway, it was a bit less garlicky than I’d imagined or wanted, is the fix for that as simple as adding a few more cloves of garlic?

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