Sourdough Discard Garlic Pull Bread is an exciting way to use your sourdough discard. This recipe transforms simple ingredients into a delightful bread that’s perfect for sharing. The aroma of garlic and fresh parsley fills your kitchen, making it hard to resist. It’s a fantastic treat for any occasion!
Why Make This Recipe
Using sourdough discard instead of throwing it away is a great way to reduce waste. This recipe is not only easy to follow but also highlights the unique flavor of sourdough. It is perfect as an appetizer, a side dish for dinner, or even as a snack. Plus, the pull-apart style makes it fun to eat!
How to Make Sourdough Discard Garlic Pull Bread
Ingredients
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1/2 cup warm milk
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 4 cloves garlic (minced)
- 3 tablespoons butter (for garlic mixture)
- 2 tablespoons fresh parsley (chopped)
Directions
- Combine warm milk and sugar together in a bowl.
- Add the yeast and let it sit for five minutes.
- In another bowl, mix the sourdough discard with melted butter until thorough.
- Add the flour and salt to the sourdough mixture.
- Knead everything together for about 8 minutes, until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 90 minutes until it doubles in size.
- While waiting, melt 3 tablespoons of butter in a small pan.
- Add the minced garlic and cook it gently. Stir in the chopped parsley at the end, then set aside to cool.
- Once the dough has risen, roll it out into a large rectangle.
- Brush the garlic butter mixture generously all over the dough.
- Cut the dough into small squares with a knife.
- Stack the squares in groups of five and arrange them vertically in a greased pan so they fit snugly together.
- Brush the remaining garlic butter on top of the stacks.
- Cover the pan lightly with a towel and let it rise for another 30 minutes.
- Preheat your oven to 350°F during this time.
- Bake the bread for 25-30 minutes until it is golden brown. The top should look beautifully browned.
- Allow the bread to cool for 10 minutes before serving.
How to Serve Sourdough Discard Garlic Pull Bread
This bread is best enjoyed warm. You can serve it as a standalone snack or with dips like marinara or a creamy cheese spread. It also pairs well with soups and salads as a delicious side.
How to Store Sourdough Discard Garlic Pull Bread
Store any leftover bread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can freeze it. Wrap the bread tightly in plastic wrap and then in foil, and it will last for about a month in the freezer.
Tips to Make Sourdough Discard Garlic Pull Bread
- Make sure your milk is warm, not hot, to ensure the yeast activates properly.
- Knead the dough well to develop the gluten for a better texture.
- Feel free to adjust the amount of garlic and parsley to suit your taste.
- If you want a cheesy version, add shredded cheese in between the layers!
Variation
You can customize this recipe by adding cheese, like mozzarella or cheddar, into the layers for a cheesy garlic pull bread. You can also try using different herbs such as thyme or rosemary instead of parsley.
FAQs
1. Can I use cold sourdough discard?
It’s best to use unfed sourdough discard at room temperature for the best results. Cold discard may not rise as well.
2. What if I don’t have instant yeast?
You can use active dry yeast instead. Simply activate it in the warm milk with sugar for about 5-10 minutes before adding it to the mixture.
3. Can I make this bread ahead of time?
Yes! You can prepare the dough and let it rise in the fridge overnight. Just bring it to room temperature before baking.
Enjoy making this delicious Sourdough Discard Garlic Pull Bread and savouring the delightful flavors it brings to your table!
Sourdough Discard Garlic Pull Bread
Ingredients
Bread Dough Ingredients
- 1 cup sourdough discard (unfed) Make sure it’s at room temperature.
- 2 cups all-purpose flour
- 1/2 cup warm milk Warm, not hot.
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
Garlic Butter Mixture
- 4 cloves garlic (minced)
- 3 tablespoons butter (for garlic mixture) Melted.
- 2 tablespoons fresh parsley (chopped)
Instructions
Preparation
- Combine warm milk and sugar together in a bowl.
- Add the yeast and let it sit for five minutes.
- In another bowl, mix the sourdough discard with melted butter until thorough.
- Add the flour and salt to the sourdough mixture.
- Knead everything together for about 8 minutes, until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 90 minutes until it doubles in size.
Garlic Butter Preparation
- While waiting, melt 3 tablespoons of butter in a small pan.
- Add the minced garlic and cook it gently. Stir in the chopped parsley at the end, then set aside to cool.
Assembling the Bread
- Once the dough has risen, roll it out into a large rectangle.
- Brush the garlic butter mixture generously all over the dough.
- Cut the dough into small squares with a knife.
- Stack the squares in groups of five and arrange them vertically in a greased pan so they fit snugly together.
- Brush the remaining garlic butter on top of the stacks.
- Cover the pan lightly with a towel and let it rise for another 30 minutes.
Baking
- Preheat your oven to 350°F during this time.
- Bake the bread for 25-30 minutes until it is golden brown. The top should look beautifully browned.
- Allow the bread to cool for 10 minutes before serving.
