Sourdough Discard Bread
Turn your sourdough discard into a show-stopping pull-apart garlic bread. This fluffy, cheesy, herb-laced loaf is packed with bold flavor and makes the most of ingredients you’d otherwise toss. Perfect as an appetizer, side dish, or snack.
Equipment
- mixing bowl For making and kneading dough
- Rolling Pin To roll dough flat
- Loaf pan (9x5) For baking the pull-apart bread
- pastry brush To apply garlic butter
- Knife or pizza cutter For cutting dough into strips or squares
Ingredients
- 1 cup sourdough discard (fed within 7 days)
- 2 cups all-purpose flour
- 1 tbsp olive oil or melted butter
- 1 tsp instant yeast
- 1 tsp salt
- 1 tsp sugar or honey (optional)
- 1/4 cup warm water (plus more as needed)
- 2 tbsp unsalted butter, melted (for garlic base)
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped parsley
- 1 tsp chopped thyme or rosemary (optional)
- Crushed red pepper flakes (optional, to taste)
Instructions
- In a large bowl, mix sourdough discard, flour, yeast, salt, sugar (if using), olive oil, and warm water. Knead until a soft, slightly tacky dough forms. Add more water 1 tbsp at a time if needed. Cover and let rise for 1–2 hours, or until doubled in size.
- In a small bowl, mix melted butter and minced garlic. Set aside. Shred cheeses and chop herbs so they’re ready to sprinkle.
- Roll dough into a rectangle about ¼-inch thick. Brush with garlic butter, sprinkle cheeses, parsley, and herbs. Cut into squares or strips, stack vertically in a greased loaf pan.
- Cover the pan loosely with a clean towel. Let dough rise for 30–45 minutes, until puffy and nearly doubled in height.
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
Use sourdough discard within 7 days for best flavor. Don’t skip the final proof — it’s essential for a fluffy, tender texture. Want to go dairy-free? Use olive oil and skip the cheese for a lighter, herb-forward loaf. For a more dramatic presentation, stack dough pieces in a bundt pan for a round pull-apart effect.
Nutrition
Calories: 240kcalCarbohydrates: 25gProtein: 9gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 290mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 350IUVitamin C: 1mgCalcium: 140mgIron: 1.5mg