1. Introduction to the Recipe

There’s something irresistibly comforting about warm, cheesy pull‑apart garlic bread: the strings of melted mozzarella, rich roasted garlic butter, soft pillowy crumb, and herbs that perfume every bite. This Cheesy Pull‑Apart Garlic Bread recipe uses the tangzhong method to ensure the loaf is tender and moist, combines cream cheese in the dough for extra richness, and layers in roasted garlic butter and parsley before topping with mozzarella. It’s perfect for a dinner side, party appetizer, or an indulgent snack.

If you’ve ever wondered why tangzhong makes such a difference in bread texture, this excellent guide to tangzhong bread baking explains how the water‑flour paste retains moisture and gives bread a softer crumb. Also, for tips on roasting garlic properly (sweet, mellow, not bitter), this roasted garlic how‑to article walks through temperature and timing to get perfect roasted garlic without burning.

In making this recipe, you combine multiple techniques—using tangzhong, enriching the dough with milk, butter, and cream cheese, layering flavorful roasted garlic butter, and topping with cheese plus parsley. The result is a loaf that pulls apart in cheesy, garlicky ribbons, with crust that resists being dry or overly chewy. It strikes a balance: flavorful garlic butter, melty mozzarella, herb freshness, and a soft interior that’s not gummy or underbaked.

2. Basic Recipe: Ingredients and Instructions

Cheesy Pull‑Apart Garlic Bread

Author: Sarah White

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Description

Make Cheesy Pull‑Apart Garlic Bread with tangzhong, roasted garlic butter & mozzarella—a soft, pull‑apart loaf packed with flavor.

Ingredients

Scale

Tangzhong (Water‑Flour Paste):

20 g bread flour
80 g whole milk

Main Dough:

300 g bread flour
15 g granulated sugar
6 g sea salt

6 g instant dry yeast
All the tangzhong
90 g whole milk, room temperature (≈ 77°F / 25°C)

40 g full‑fat cream cheese, softened
50 g egg (1 medium egg)
20 g unsalted butter, softened at room temperature

Roasted Garlic Butter:

1 head of garlic
½ tbsp olive oil

1 pinch flaky sea salt
1 pinch black pepper
70 g unsalted butter

1 ½ tbsp chopped parsley
1 pinch flaky sea salt

Toppings:

100 g grated mozzarella or other good melting cheese
A little extra mozzarella for garnish or extra pull‑apart stretch

Egg Wash:

1 egg
1 tbsp water

Instructions

Make the tangzhong
In a small saucepan, whisk together the 20 g bread flour and 80 g whole milk until no lumps remain. Cook over medium heat, stirring constantly, until the mixture thickens to a paste‑like consistency (about when it forms lines in the pan and holds somewhat, around 65°C / 150‑160°F). Remove from heat, cover, and let cool to room temperature.

Prepare roasted garlic butter
Preheat oven to about 200°C / 400°F. Slice the top off the head of garlic, drizzle with olive oil, wrap in aluminum foil, and roast until soft and golden (≈ 30‑35 minutes). When cool enough to handle, squeeze out the roasted garlic cloves into a bowl. Mash them, then mix with unsalted butter, chopped parsley, pepper, and sea salt. Set aside to cool and firm slightly.
Make the main dough
In a large mixing bowl (or stand mixer with dough hook), combine the 300 g bread flour, sugar, sea salt, and yeast. Add cooled tangzhong, 90 g room‑temperature milk, softened cream cheese, egg, and softened butter. Mix until everything comes together and dough is smooth and elastic (≈ 8‑10 minutes by mixer or a little more by hand). The dough should be slightly tacky but not overly sticky; adjust with small flour or milk additions if needed.
First rise
Cover the dough bowl with plastic wrap or damp cloth. Let rise in a warm place until approximately doubled in size, about 1 to 1 ½ hours depending on room temperature.

Shape for pull‑apart
Once doubled, punch down the dough gently to release air. Roll or press into a rectangle (roughly 30×20 cm or appropriate for your loaf pan). Spread a generous portion of the roasted garlic butter over the surface. Then cut into strips or squares (depending on loaf pan: e.g. several vertical strips if using a pull‑apart loaf pan). Stack or layer the pieces so they are spaced slightly apart, then place in your loaf pan or arrange on a baking sheet if free‑form. Sprinkle the grated mozzarella between layers or on top, reserving a little for garnish.
Second rise
Cover shaped loaf/book of strips and let rise again until puffy, nearly double (≈ 30‑45 minutes).
Preheat oven and egg wash
Preheat oven to 190°C / 375°F. In a small bowl, whisk the egg + water for the egg wash. Brush the top of the loaf gently.

Bake
Bake for about 25‑35 minutes, until the top is golden brown, cheese melted & bubbly, and internal temperature of loaf reaches about 190‑200°F (≈ 88‑93°C). If the top is browning too quickly, cover loosely with aluminum foil for final 5‑10 minutes.
Cool slightly and serve
Remove from oven, let rest for 5‑10 minutes so structure sets (cheese and butter settle, not runny). Then pull apart pieces and serve warm.

Notes

Use room‑temperature ingredients (milk, egg, butter) for even mixing and better texture.

Let tangzhong cool sufficiently before adding to dough—or it may activate yeast prematurely or cook the cream cheese.

On the roasted garlic: roasting until very soft ensures it spreads smoothly; avoid burning which gives bitterness.

Don’t over‑flour the work surface when shaping to avoid dry crusts.

Layer cheese inside and on top for both interior pull‑apart stretchiness and cheesy crust.

If loaf top gets too brown early, tent loosely with foil.

For easier pull‑apart, cut strips deep enough so bread layers separate but not so thin that they collapse.

Keywords: Cheesy Pull‑Apart Garlic Bread

3. Advanced Techniques

Using Tangzhong for Soft, Moist Crumb

Tangzhong (stir‑cooked flour and liquid paste) helps retain moisture in the bread by forming a gel that keeps starches from drying out. The 20 g flour + 80 g milk mixture adds moisture retention without making the dough soggy. Ensuring you cook the tangzhong to proper thickness (lines forming, paste stage), and letting it cool properly before incorporating into the dough, ensures a tender, soft crumb. Especially in enriched doughs (with cream cheese, butter), this technique helps counterbalance the richness and prevent heaviness.

Roasting Garlic for Flavor Depth

Roasting garlic rather than using raw garlic mellows the harshness and brings out sweet, caramelized flavors. Wrap garlic properly so it steams and roasts evenly. Use low heat long enough for softness. After roasting, let it cool, then mash or press along with butter so that garlic distributes evenly — this prevents pockets of bland or overly raw garlic. Also you can infuse the butter with garlic, herb, and even a touch of black pepper to build layers of flavor.

Cream Cheese Enrichment

Adding cream cheese to the dough gives richness, moisture, and a slightly tangy undertone that complements garlic and cheese topping. To incorporate nicely, ensure cream cheese is softened and mixed into the dough so there are no large chunks. This also helps with texture: cream cheese tends to tenderize crumb, resulting in tender strands when you pull apart. But don’t overdo creamy additions, or the dough could become slack and hard to shape.

Layering & Pull‑Apart Design

How you cut and stack/arrange the loaf influences how well pull‑apart it becomes. For pull‑apart loaf pans, cutting strips or slices deep and layering with butter‑cheese between ensures separation and stretch. For free‑form versions, slitting or cutting “blocks” that are slightly spaced helps. Be consistent so layers bake evenly. Also, sprinkle mozzarella into interior layers—not only on top—to get melty pulls inside the loaf, not just surface cheese.

Optimal Baking & Crust Control

Temperature timing matters: bake at moderate oven heat so interior cooks through without burning the crust. Toward end of bake, if top is browning too fast, cover with foil. Use egg wash to get golden sheen. Also, placing loaf in center of oven ensures even heat; avoid placing too close to top heating element if it’s strong. Let loaf rest after baking so juices, melted butter, and cheese settle; cutting too soon yields gummy interior.

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4. Storage, Shelf Life, and Maintenance Tips

Short‑Term Storage and Serving

Once cooled (but while still slightly warm is optional), store any leftovers in an airtight container or wrap loaf in foil or plastic. For 1‑2 days, bread remains soft. Reheat in oven or toaster oven preheated to about 180°C / 350°F for 5‑10 minutes to revive crisp edges and melt cheese again.

Avoiding Staleness & Drying Out

Because of the enriched dough (butter, cream cheese), this bread retains moisture better. Still, air exposure dries it out. Store in sealed bag or container. If possible, include a piece of slightly damp (not wet) paper towel in the container to help retain moisture. Avoid refrigeration if you plan to consume within a day—fridges dry bread.

Freezing for Longer Life

This bread freezes well. Cool completely, then slice or pull apart into portions. Wrap tightly in plastic wrap, then foil, or store in freezer bag. Freeze for up to 1 month. To reheat, thaw at room temperature, then warm in oven to refresh crust and cheese.

Reheating Without Compromising Quality

Use oven or toaster oven rather than microwave. Preheat to ~175‑190°C / 350‑375°F. For whole loaf or slices, cover with foil for first few minutes, then remove to allow crust to crisp. Extra cheese on top may burn—watch closely.

Best Conditions & Containers

Store in a bread box or cloth‑lined basket if keeping short term. For longer term, airtight containers or freezer bags are preferable. Wrap well so garlic butter doesn’t leach oils and cheese doesn’t dry. Avoid storing in warm spots where butter may melt and separate.

5. Dietary Adaptations and Substitutions

Gluten‑Free Adaptation

Substitute bread flour with a strong gluten‑free flour blend designed for yeast breads (containing xanthan or similar). Because gluten gives structure, you may need slightly more binding agents. Tangzhong may help moisture but texture will differ—expect denser crumb. Let rise slightly longer; shaping may need more gentle handling.

Dairy‑Free / Vegan Version

Replace whole milk and cream cheese with plant‑based milk (almond, oat, soy) and vegan cream cheese. Use dairy‑free butter substitute for both dough and roasted garlic butter. Ensure mozzarella substitute is a good melter. Be vigilant about yeast being vegan‑friendly (usually is). Roasted garlic butter becomes vegan garlic spread. Flavor might be a little different, but still rich.

Lower Fat / Lighter Version

To reduce richness, cut back butter slightly or use part‑spread butter or butter blend. Reduce cream cheese or use low‑fat version. Use less cheese topping or use lighter melting cheese. Use thin crust loaf forms or free‑form to reduce crust richness. The bread still flavorful, though texture will be somewhat less indulgent.

Flavor Variations & Herb Twists

Change herbs: use basil, thyme, rosemary, or chives in garlic butter. Add a hint of chili flakes for spice. Use flavored cheese (smoked mozzarella, provolone, Garlic & Herb cheese) or mix cheeses for contrast. Infuse garlic butter with lemon zest for brightness. You can also incorporate roasted shallots or caramelized onions between layers for extra depth.

Portion Control & Smaller Bake Options

Have smaller pull‑apart loaves or individual rolls: divide dough into smaller portions, shape pull‑apart rolls in muffin tins. These bake faster, and portions are easier to manage. Great for parties or sharing. Adjust bake time accordingly (small portions may take 10‑20 min vs full loaf 25‑35).

6. FAQs About the Recipe

Why is my crumb gummy or undercooked inside while crust is done?

Often due to baking too fast (oven too hot), or loaf shaped too thick so inside doesn’t reach proper temperature quickly. Also, adding too much moist enrichments (cream cheese, butter) without enough internal heat or proper rise may cause that. Solution: ensure even rise, use correct oven temperature, possibly bake a bit longer, use internal thermometer (190‑200°F / 88‑93°C). Cover the loaf top if browning too fast so inside can catch up.

How do I prevent garlic from burning or being bitter?

Roast garlic carefully: low to moderate heat, long time, wrapped. Avoid exposing garlic cloves directly to open flame or high heat that chars. When mixing garlic into butter, ensure roasted garlic is fully soft and sweet. Taste before using large amounts. Also, avoid raw garlic in large doses in butter; roasting smooths flavor.

What if my dough doesn’t rise or is dense?

Potential reasons: yeast expired or inactive; dough too cold; tangzhong or cream cheese cold; salt too close to yeast; not enough proofing time. Make sure ingredients are at room temperature, proof in warm spot, give sufficient first and second rise. Kneading adequately to develop gluten helps structure.

How can I get gooey cheese interior and crusty top at same time?

Distribute cheese inside layers as well as on top. Ensure topping cheese is added near end so it melts and browns without burning. If top browns too early, tent with foil. Also, high heat at end for last several minutes helps crust; crust forms better if loaf surface is brushed with egg wash (gives gloss and browning).

Can I make this ahead or freeze before baking?

Yes—you can shape the loaf and freeze before baking. Freeze in loaf pan or covered. When ready, thaw in refrigerator or room temp, allow second rise, then bake. Alternatively, bake fully, cool, freeze slices or loaf. Reheat in oven for best texture.

7. Conclusion & Final Thoughts

The Cheesy Pull‑Apart Garlic Bread recipe is a wonderful fusion of comfort, flavor, and texture—a loaf that looks impressive yet is quite doable. From the tangzhong‑enriched dough that yields soft, moist crumb, to the roasted garlic butter that permeates every pull‑apart layer, to the molten mozzarella and herb finish, this bread brings together many beloved components. Whether served as a side to soups, pasta, or salad, or enjoyed on its own with dips, butter, or your favorite sauce, it’s a crowd‑pleaser.

What truly sets this recipe apart is its balance of richness and structure. The cream cheese and butter enrich without making dough overly heavy; tangzhong ensures moisture retention; roasted garlic adds depth without overpowering; mozzarella gives stretch and cheesy pull; egg wash gives crusty sheen; herbs give freshness. The shaping and layering make eating it fun—tearing apart pieces that pull strings of molten cheese is part of the joy.

It’s also quite versatile. Make it as a full loaf or in smaller portions; adapt for vegan or dairy‑free diets; experiment with herbs or cheeses; lighten up richness or go all out; freeze ahead; bake fresh when needed. The recipe teaches good baking fundamentals: proofing, dough handling, moisture control, crust vs crumb, layering flavors.

If you bake this and serve it warm, with cheese still gooey and garlic butter aromatic, people will love it. It’s the kind of bread that elevates simple meals, adds flair to tables, and feels like a treat. I hope you try it, and that it becomes a go‑to recipe whenever you want indulgent, flavorful, pull‑apart bread. Enjoy!