Cheesy Garlic Pull-Apart Bread with Mozzarella and Parmesan

Why You’ll Love This Recipe

• Soft, tearable dough balls laced with melty mozzarella, nutty Parmesan, and herby garlic butter.
• Shareable centerpiece that looks impressive but is easy to make at home.
• Make-ahead friendly for parties, game nights, and holidays.
• Flexible flavor base—add herbs, spice, or stuff the balls for extra cheese pulls.

Grocery List

• Produce: Garlic (6 cloves), fresh parsley (1 bunch)
• Dairy: Whole milk, unsalted butter, low-moisture mozzarella, Parmesan, 1 large egg
• Pantry: All-purpose flour, granulated sugar, active dry yeast, fine sea salt, black pepper, optional red pepper flakes, neutral oil or olive oil for greasing

Full Ingredients

For the Soft Dough

• 1 cup (240 ml) warm whole milk, 105–110°F (40–43°C)
• 2 tbsp (25 g) granulated sugar
• 2 1/4 tsp (7 g) active dry yeast
• 3 1/4 cups (390 g) all-purpose flour, plus 2–3 tbsp (15–25 g) for dusting
• 1 1/4 tsp fine sea salt
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled
• 1 large egg (about 50 g without shell)
• 1 tbsp neutral oil or olive oil (for greasing bowl)

Garlic-Parsley Butter

• 6 tbsp (85 g) unsalted butter, melted
• 6 garlic cloves, finely minced (about 2 tbsp / 18 g)
• 3 tbsp finely chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

Cheesy Layers

• 2 cups (8 oz/225 g) shredded low-moisture mozzarella cheese
• 3/4 cup (60 g) finely grated Parmesan cheese

To Finish

• 1–2 tbsp melted butter (optional, for brushing after baking)
• Extra chopped parsley (optional, for garnish)
• Warm marinara or ranch for dipping (optional)

Step-by-Step Instructions

Step 1: Proof the yeast

In a large mixing bowl, whisk warm milk (105–110°F/40–43°C) with the sugar. Sprinkle the yeast over the top and let stand until foamy, 5–10 minutes. If it does not foam, the milk may be too hot or the yeast inactive; start over with fresh yeast.

Step 2: Make a soft dough

Add the melted butter, egg, and salt to the foamy yeast mixture and whisk to combine. Add 3 cups (360 g) of the flour and mix with a dough hook on low (or a sturdy spoon) until shaggy. Add the remaining 1/4 cup (30 g) flour and continue kneading on medium-low until the dough is smooth, elastic, and slightly tacky, about 8 minutes (by hand, 10–12 minutes). If the dough is very sticky, dust in 1–2 tbsp extra flour, a little at a time.

Step 3: First rise

Shape the dough into a ball. Lightly oil a clean bowl, add the dough, turn to coat, and cover tightly. Let rise at warm room temperature until doubled in size, about 60 minutes.

Step 4: Make the garlic-parsley butter and prep the pan

In a small bowl, stir together the 6 tbsp melted butter, minced garlic, parsley, kosher salt, black pepper, and red pepper flakes (if using). Generously grease a 10–12 cup bundt pan, making sure to get into all the crevices to prevent sticking.

Step 5: Shape, coat, and layer the dough balls with cheese

Turn the risen dough out onto a lightly floured surface. Pat into a rough rectangle and cut into 36 equal pieces. Roll each piece into a smooth ball. Toss the balls in the garlic-parsley butter to coat. Arrange half of the buttered balls evenly in the prepared pan. Sprinkle evenly with half of the mozzarella and half of the Parmesan. Add the remaining dough balls and top with the remaining cheeses. Drizzle any leftover garlic butter over the top.

Step 6: Second rise and preheat

Cover the pan loosely and let the dough rise until puffy and just about 1/2 inch below the rim, about 25 minutes. Meanwhile, preheat the oven to 350°F (177°C) with a rack in the center.

Step 7: Bake, unmold, and serve

Bake for 35 minutes, until deep golden brown and the center registers 195–200°F (90–93°C) on an instant-read thermometer. If the top browns too quickly, tent loosely with foil during the last 10 minutes. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with 1–2 tbsp melted butter and scatter extra parsley. Serve warm, pulling apart at the table; marinara on the side is excellent.

Pro Tips

• Use low-moisture, part-skim mozzarella for the best melt without excess moisture.
• Weigh your flour if possible; 390 g keeps the dough soft and tender. Avoid adding too much flour while kneading.
• For the fluffiest texture, let the dough fully double on the first rise and get nicely puffy on the second.
• Check doneness in the center; 195–200°F ensures the interior is baked through.
• Grease the bundt pan thoroughly to prevent sticking in the grooves.

Variations

• Stuffed Cheese Centers: Tuck a 1/2-inch cube of mozzarella into each dough ball before rolling. Keep the layering Parmesan as written.
• Herb Garden: Swap parsley for a mix of fresh basil and chives; add lemon zest (1 tsp) to the butter for brightness.
• Loaf Pan Version: Assemble in a greased 9 × 5-inch loaf pan and bake at 350°F (177°C) for 40–45 minutes.

Storage & Make-Ahead

Leftovers keep, tightly wrapped, in the refrigerator for up to 3 days. Reheat, wrapped in foil, at 325°F (163°C) for 10–15 minutes. To make ahead: after assembling in the pan, cover and refrigerate up to 12 hours. Let sit at room temperature 45–60 minutes until puffy, then bake. To freeze baked bread, cool completely, wrap well, and freeze up to 2 months; reheat from frozen at 325°F (163°C) for 20–25 minutes, loosely covered with foil.

Nutrition (per serving)

Approximate per serving (1/10 of recipe): 360 calories; 19 g fat; 32 g carbohydrates; 13 g protein; 2 g fiber; 640 mg sodium.