Cheesy Pull-Apart Garlic Bread (Print Version)
# Ingredients:
→ Tangzhong
01 -
20 g bread flour
02 -
80 g whole milk
→ Main Dough
03 -
300 g bread flour
04 -
15 g granulated sugar
05 -
6 g sea salt
06 -
6 g instant dry yeast
07 -
All of the prepared tangzhong
08 -
90 g whole milk at room temperature (77°F/25°C)
09 -
40 g full fat cream cheese
10 -
50 g egg (1 medium egg)
11 -
20 g unsalted butter, softened
→ Roasted Garlic Butter
12 -
1 whole head of garlic
13 -
½ tablespoon olive oil
14 -
A pinch of flaky sea salt
15 -
A pinch of black pepper
16 -
70 g unsalted butter
17 -
1½ tablespoons fresh chopped parsley
18 -
A pinch of flaky sea salt
→ Toppings
19 -
100 g grated mozzarella cheese
20 -
A handful of extra mozzarella for sprinkling on top
→ Egg Wash
21 -
1 egg
22 -
1 tablespoon water
# Instructions:
01 -
In a small pot, mix the flour and milk. Heat over medium heat while stirring constantly until the mixture thickens and reaches 150°F/65°C. Transfer to a bowl, cover with plastic wrap touching the surface to prevent skin from forming, and let cool to room temperature.
02 -
In a stand mixer with dough hook, combine all dough ingredients except butter. Knead for about 10 minutes until the dough starts coming together. Add the softened butter and continue kneading at medium speed for 10-20 minutes until the dough becomes smooth and pulls away from the sides.
03 -
Pre-shape the dough into a rough ball using your hands and a bench knife. Place in a lightly oiled bowl, cover, and let rise in a warm spot (ideally 78°F/26°C) for 1½-2 hours until doubled in size.
04 -
Preheat oven to 350°F/180°C. Cut the top off a garlic head to expose the cloves. Drizzle with olive oil, sprinkle with salt and pepper, then wrap in foil or place in a small covered dish. Bake for 45-60 minutes until cloves are butter-soft. Once cooled, squeeze the garlic into a bowl and mix with softened butter, chopped parsley, and a pinch of salt until smooth.
05 -
Roll out the proofed dough on a lightly floured surface to a 12×12-inch square. Spread the garlic butter evenly over the dough and sprinkle with grated mozzarella. Using a pizza cutter, cut the dough into 12 equal pieces and arrange them in a 7×3.4-inch bread pan. Cover and let proof again for 30-45 minutes until puffy.
06 -
Preheat oven to 350°F/180°C. Whisk egg and water together to make an egg wash, then gently brush over the top of the bread. Sprinkle with a little extra mozzarella. Bake for 35-40 minutes or until the internal temperature reaches 200°F/95°C. Serve warm for the best pull-apart experience!
# Notes:
01 -
This bread has the perfect combination of a light, fluffy interior with crispy, cheesy edges.
02 -
The tangzhong method (a flour-milk paste) helps create an incredibly soft texture that stays fresh longer.
03 -
For the best flavor, don't skip roasting the garlic - it transforms harsh raw garlic into sweet, mellow goodness.
04 -
You can prep the roasted garlic butter a day ahead to save time.