Cheesy Pull Apart Sourdough Bread

5 from 1 vote

Cheesy Pull Apart Sourdough Bread

Ooey, gooey, full of melty cheese, herbs and butter, this cheesy pull apart sourdough bread is a crowd favorite. So simple and so delicious. You are going to love it!

Prep Time15

Cook Time50

Total Time1 5

Course: Appetizers

Cuisine: American

Servings: servings

Author: Amy Coyne

Ingredients

1 loaf sourdough artisan bread
½ cup unsalted butter 113 grams, melted
½ teaspoon salt 4 grams
1 teaspoon ground oregano 1 gram
1 teaspoon garlic powder 1 gram, see recipe notes
1-2 cups shredded mozzarella cheese
¼ cup shredded parmesan cheese

Instructions

Slice a loaf of sourdough artisan bread into about 6 sections. Stop /slicing before you reach the bottom crust of the bread, so the bread stays intact in the loaf. Turn the loaf and slice again about 6 sections so you are left with little squares of sourdough artisan bread that are easy to pull out of the loaf.
Melt the butter. Add salt, ground oregano and garlic powder. Stir together. You can add any other spices or flavorings you want to the unsalted butter at this point.
Spoon the melted butter mixture in between the pieces of bread, going one direction and then the other direction until most of the butter is used up inside the walls of the sourdough bread.
Stuff the shredded cheeses in between the cut pieces of bread until cheese is in between each crevice. Pour any extra butter over the top of the bread.
Wrap the bread completely in aluminum foil and stick in a pre-heated 350°F oven for 40-50 minutes until cheese is melted all the way through. The bread can sit directly on the oven rack wrapped in foil. Unwrap the foil and let the bread bake another 5-10 minutes until the top is crispy.
Unwrap the bread, serve and enjoy warm!

Notes

Garlic and Spices: This loaf can be made with fresh pressed garlic or garlic powder. You can also substitute the spices in this recipe for your favorites. Fresh parsley is another great option with this recipe.

Cheese: Mozzarella and parmesan combine well for a nice flavor and stringy consistency when pulled. Grating your own cheese is going to result in the BEST flavor and texture. Pre-shredded cheese is coated with an anti-caking agent which makes it not melt as well.

Nutrition