Go Back
cheesy pull apart bread Recipe

Cheesy Pull Apart Bread

This delicious cheesy pull apart bread is ooey, gooey, and perfect for sharing—whether as a party appetizer or a cozy family snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 persons
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf sourdough bread Round or oval, about 500g.
  • 200 grams mozzarella cheese Shredded.
  • 100 grams cheddar cheese Shredded.
  • 60 grams unsalted butter Melted.
  • 3 cloves garlic Minced.
  • 2 tablespoons fresh parsley Chopped.
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • 1 sharp bread knife
  • 1 baking sheet
  • 1 small mixing bowl
  • 1 silicone brush or spoon
  • 1 aluminum foil
  • 1 oven

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Place the sourdough loaf on a cutting board. Using a sharp bread knife, cut 2cm wide slices across the loaf, stopping before you cut through the base—repeat in the opposite direction to create a grid pattern, but keep the bottom intact.
  3. In a small mixing bowl, combine the melted butter, minced garlic, chopped parsley, salt, and black pepper.
  4. Gently separate the bread cubes, taking care not to break the base, and brush or spoon the butter mixture into the cracks, getting it deep into the bread.
  5. Stuff shredded mozzarella and cheddar evenly into all the slits in the bread.
  6. Place the filled loaf onto a baking sheet lined with aluminum foil. Wrap the bread loosely in another piece of foil.
  7. Bake in the preheated oven for 15 minutes.
  8. Unwrap the foil from the top and bake for another 5 minutes, or until the cheese is bubbly and the top is golden brown.
  9. Serve hot—pull apart and enjoy!

Notes

Feel free to add extra herbs, swap in other cheeses, or sprinkle chili flakes for a spicy kick.
This bread is best served fresh out of the oven while the cheese is perfectly gooey.
For a softer loaf, use Italian bread; for a chewier texture, stick with sourdough.