Recipe

Cheesy Pull-Apart Garlic Bread

A buttery herb-basted loaf with mozzarella tucked into every slice. Crisp edges, gooey pockets, and a foolproof foil tent for the perfect melt.

By Matt Campbell

•

4.9

A real photograph of a golden hasselback-style pull-apart garlic bread loaf on a parchment-lined baking sheet, stuffed with melted mozzarella and brushed with herb butter, with cheese stretching between slices

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If regular garlic bread is the reliable friend who always shows up on time, cheesy pull-apart garlic bread is the friend who shows up with snacks, a playlist, and just enough chaos to make the night better.

This one is built like a Hasselback loaf. We slice it into thick, tearable sections without cutting all the way through. Then we add mozzarella pockets, drizzle in a buttery herb garlic bath, and bake it under a foil tent so the cheese goes fully melty before the top turns golden and crisp.

It is party food, game day food, soup-night food, and also dangerously good standing-at-the-counter food. You have been warned.

A real photograph of a hand brushing glossy garlic herb butter into the cuts of a sliced loaf of bread on a cutting board, close-up kitchen lighting

Why It Works

Maximum flavor in every bite: the garlic-herb butter gets pushed down into the slices, not just smeared on top.
Gooey cheese without burnt bread: a foil tent traps heat so the mozzarella melts first, then you uncover to brown.
Easy, accessible ingredients: grocery-store loaf, butter, garlic, herbs, mozzarella, and you are in business.
Forgiving method: uneven cuts and messy stuffing are part of the charm and they still bake up great.

Pairs Well With

Storage Tips

Refrigerate

Let the bread cool completely, then wrap tightly in foil or place in an airtight container. Refrigerate for up to 3 days.

Reheat (best methods)

Oven: Wrap in foil and warm at 350°F for 10 to 15 minutes, then open the foil for 2 to 4 minutes to re-crisp the top.
Air fryer: Heat at 320°F for 4 to 7 minutes. Keep an eye on it because cheese can go from perfect to over-bubbly fast.

Freeze

You can freeze leftovers, but the texture is best if you freeze before baking (see FAQ). If freezing baked bread, wrap very well and freeze up to 1 month for best quality. Reheat from frozen, covered in foil, at 350°F until hot through.

Common Questions

What bread works best for pull-apart garlic bread?

Look for a sturdy loaf that can hold the butter without collapsing. Italian bread, a French loaf, or a bakery-style white loaf are ideal. Very airy bread can get soggy because the butter floods it too quickly.

How do I slice it without cutting all the way through?

Set the loaf on a cutting board and place two wooden spoon handles or chopsticks along the long sides. They act like little bumpers so your knife stops before going through the bottom.

Why do you bake it covered first?

Cheese needs time to melt inside the loaf. The foil tent traps heat and moisture so the mozzarella turns gooey without the top burning. Then you uncover to get those crisp edges.

Can I use pre-shredded mozzarella?

You can, but slices or low-moisture mozzarella sticks melt cleaner and stretchier. Pre-shredded cheese often contains anti-caking agents, which can make it melt a little less smoothly.

How much cheese do I need per slice?

A 14 to 16 inch loaf cut into 1-inch slices gives you about 14 to 16 pockets. Use 1 to 2 small pieces per cut, depending on how wide your loaf is and how cheesy you want it. If your loaf is bigger or you are stuffing generously, grab an extra 2 to 4 ounces of mozzarella so you do not run out mid-stuff.

Can I make this ahead?

Yes. Assemble the loaf, wrap it well, and refrigerate up to 24 hours. Bake straight from the fridge, adding 3 to 5 minutes to the covered bake time as needed.

How do I make it spicy?

Add crushed red pepper to the butter, or tuck in a few thin slices of pickled jalapeño with the cheese. It is a small move with big payoff.

Can I freeze it before baking?

Yep, and it works better than freezing after baking. Assemble, wrap tightly in plastic wrap and then foil, and freeze up to 1 month for best quality. Thaw overnight in the fridge, then bake as directed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board
Serrated bread knife
Small bowl for herb butter
Pastry brush or spoon
Baking sheet or 9x13-inch baking dish
Aluminum foil (for tenting)

I started making versions of this when I realized something important: people rarely remember the salad. They remember the bread that made them stop talking mid-sentence.

This is my go-to when I want something that feels a little extra without requiring a culinary degree or a clean kitchen. You slice, you stuff, you drown it in garlic butter, and you let the oven do the heavy lifting. It is relaxed food with big personality, which is basically my whole cooking philosophy in loaf form.

Cheesy Pull-Apart Garlic Bread

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8 servings

Ingredients

1 large loaf Italian bread or French loaf (about 14 to 16 inches)
8 tablespoons unsalted butter, melted (1 stick)
3 to 4 cloves garlic, finely minced or grated
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives or basil (optional but great)
1 teaspoon Italian seasoning (or dried oregano)
1/2 teaspoon kosher salt (reduce to 1/4 teaspoon if using salted butter)
1/4 teaspoon black pepper
8 to 10 ounces low-moisture mozzarella, sliced into small rectangles (or mozzarella sticks cut to fit), plus more as needed for larger loaves
2 tablespoons grated Parmesan (optional, for the top)
Pinch crushed red pepper flakes (optional)

Instructions

Heat the oven. Preheat to 375°F. Line a baking sheet with parchment paper or set out a 9x13-inch baking dish.
Slice the loaf Hasselback-style. Using a serrated knife, cut the loaf into 1-inch slices across the width, but do not cut all the way through. Leave about 1/2 inch intact at the bottom so it stays as one loaf.
Make the buttery herb garlic mixture. In a small bowl, stir together melted butter, garlic, parsley, chives or basil (if using), Italian seasoning, salt, pepper, and red pepper flakes (if using).
Butter it like you mean it. Set the loaf on the baking sheet. Use a spoon or pastry brush to work the garlic butter down into the cuts and over the top. Take your time here. The goal is butter in the gaps, not just a shiny top.
Stuff with mozzarella. Slide a piece of mozzarella into each cut. Do not stress if a few pieces stick out. That is where the crisp, browned cheese edges happen. If you have a larger loaf or wider slices, use 2 smaller pieces per cut so every pocket gets some cheese.
Tent with foil. Loosely cover the loaf with foil, making a little tent so the foil is not glued to the cheese.
Bake covered. Bake for 12 to 15 minutes, until the cheese is mostly melted and the loaf is warmed throughout. A quick check: lift the loaf slightly with a spatula and the bottom should feel warm, not cool or soft.
Uncover and brown. Remove the foil, sprinkle Parmesan on top if using, and bake 5 to 8 minutes more until the top is golden and the edges are crisp. If you want extra browning, broil for 30 to 60 seconds, watching closely.
Rest and serve. Let it sit for 2 minutes so the cheese sets slightly, then bring it to the table and let everyone pull pieces apart. Serve immediately for the best cheese pull. It firms up as it cools, which is not a tragedy, just a fact. Serve with warm marinara, ranch, or a bright lemony salad on the side.

Nutrition information is estimated.

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