Garlic Pull Apart Bread

Published on: 12/06/2022
garlic pull apart bread recipe

If you’re having guests over this holiday season and you’re in search of a crowd-pleasing appetizer, look no further! This garlic pull apart bread is the perfect thing! It’s adapted from Food & Drink’s Parmesan Garlic Monkey Bread.

If you need a tasty drink to pair with it, try this Rosemary Paloma Mocktail.

What you’ll need to make this Garlic Pull Apart Bread recipe

You’ll need the following to make this bread:

  • All-purpose flour: this is for the dough, and you’ll need a little for the surface when you’re kneading. I use all purpose flour, but you might be able to use bread flour, although I haven’t tried it.
  • Instant yeast: this allows for a quick rise. It’s what allows this bread to rise within an hour.
  • Maple syrup: you could also use honey, but I find maple syrup dissolves easier in water.
  • Butter: choose unsalted, otherwise the final product will be way too salty.
  • Garlic: I love garlic, so I add lots. I also have found very large cloves, so I used 4 of those. But 6-8 regular garlic cloves will be the same.
  • Herbs:  I used oregano, thyme and rosemary. A mix or dried and fresh.


  • Make it vegan: use vegan butter instead of regular butter, and this recipe is vegan! Also, omit the drizzled honey.
  • Try different herbs: if you don’t have or like the herbs I used, feel free to use different ones. The final product should be the same, but the flavour profile will be a little different.

Get my FREE Snack Guide & Recipe Book

My Snack Guide & Recipe Book includes: the benefits of snacking, a guild to build balanced, healthy & filling snacks, as well as 30 snack recipes. You can grab your copy right here.

garlic pull apart bread recipe

Garlic Pull Apart Bread

The perfect crowd-pleasing appetizer for the holiday season!
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 20 minutes
Course Appetizer
Servings 6


  • 1 Bundt pan



  • 1 ¼ cup warm water
  • 1 tsp instant yeast
  • 2 tsp olive oil
  • 1 Tbsp maple syrup
  • 3 cups all-purpose flour (a little more for dusting)
  • ½ Tbsp salt

Herby, garlicy butter

  • ½ cup unsalted butter
  • 4 very large garlic cloves, minced or 6-8 regular sized cloves
  • ½ Tbsp dried oregano
  • ½ Tbsp dried thyme
  • 1 Tbsp fresh rosemary, finely chopped


  • In large bowl, add water, yeast, oil and syrup. Combine and let sit for 5 minutes.
  • Add the salt and flour to the yeast mixer. Combine until little it looks like a lumpy mess. Transfer to a lightly floured surface and knead until the dough comes together and is smooth and elastic.
  • Place in a lightly greased large bowl. Cover with a damp tea towel or cloth and let rise until doubled, about 1 hour.
  • While the dough is rising, you can make your herby, garlicy butter. Add butter to a small pot over low heat until melted. Add garlic and herbs. Stir until well combined. Remove from heat and set aside.
  • Once your dough has doubled in size, divide into 48 small, equal pieces . To do this, weigh the entire dough ball using a food scale, and then divide that number by 48 to see how much each little ball should weigh.
  • Before dividing and scaling your dough, preheat your oven to 350F.
  • Use bench scraper or knife to divide the dough into 48 equal pieces, and then roll each one into a little ball.
  • Brush the inside of the bundt pan with some of the garlic butter.
  • Dip each small dough ball in the herby garlic butter and then place in the Bundt pan. Arrange the pieces so they are all touching and close together. If you have remaining butter, pour it over the arranged dough balls in the pan.
  • Bake for 35-40 minutes or until golden brown and the dough springs back when touched.
  • Let it cool for about 10 minutes in the bundt pan before turning out onto a serving platter.
  • Garnish with some sprigs of fresh rosemary.
  • It's great alone, or I do like drizzling a little honey on top for sweetness, but that's optional.
  • Enjoy!
Keyword bread, garlic bread, holiday, pullapart

1 Comment

  1. Pegi Franklyn

    This bread is awesome!! There will be no leftovers.


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Hi there! I’m Bailey!
Jacqui portrait

I’m a Plant-based Culinary Dietitian helping people transition to a plant-based diet, and showing the most delicious side of plant-based eating. Happy eating!

More about me

grab a recipe book
Jacqui portrait

Fall Recipe Book: a 7-day meal plan featuring seasonal fall plant-based recipes

Grab Your Copy


Pin It on Pinterest

Share This