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Cheesy pull-apart bread turns any bakery loaf into a party appetizer of melted cheese goodness. Pull apart the cheesy bread squares and savor!
Try my hot spinach artichoke dip or jalapeno popper dip next!
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What is cheesy pull-apart bread?
You may have heard about pull-apart bread, also famously called crack bread. But if you've seen it in person, you likely didn't eat just one bite. I know I can't! Cheesy pull-apart bread is the ultimate party food that transforms a bakery loaf of bread into an extravaganza of delectable crispy bread squares with melted cheese. Trust me when I say this crowd-pleasing appetizer quickly becomes the centerpiece of any event – and it disappears fast!
Why you'll love this recipe
- Perfect for any cooking level. You'll present a show-stopping appetizer, seriously the best pull-apart bread, with just a few simple steps.
- Minimal ingredients. You only need bread, cheese, garlic, butter, and optional chopped parsley.
- Quick preparation. Prep pull-apart bread in 10 minutes! You'll love how easy this recipe is!
- Crowd-pleaser. You and your guests will enjoy every bite of crusty bread trailing with melted cheese that promises savory goodness!
Ingredients you'll need
- Loaf of bread - You can use bakery-style Italian, sourdough, or French bread loaf of any shape. You could use this beer bread, but the texture won't be as bouncy as yeasted bread.
- Cheese - Mozzarella cheese will offer the best stretchy cheese pulls, which are visually appealing and fun to eat.
- Butter - Adds richness, flavor, and a golden-brown, crispy texture to the bread. The buttery flavor complements the gooey, melted cheese inside.
- Garlic - Fresh cloves are recommended. If using the dried spice, use it in smaller amounts.
- Fresh parsley - (optional) Adds a pop of color and fresh flavor to the bread.
How to make cheesy pull-apart bread
Preheat your oven to 375 degrees Fahrenheit. Use a bread knife to slice the upper half of the loaf into a cross-hatch pattern of bite-sized squares without cutting through the bottom of the loaf. To do this, slice the bread into 1-inch thick strips in one direction, then angle the knife and slice in the opposite direction.
Gently stuff the cheese into the crevices in both directions of the grid.
Heat the butter and garlic in a microwave-safe bowl. Drizzle the melted butter into the bread crevices. Feel free to brush any remaining butter over the surface of the bread.
Wrap the prepared bread loaf in foil and place it on a baking sheet. Bake for 20 minutes. Then, remove the foil and bake for another 5 minutes to crisp the surface.
Rest the loaf for a few minutes, serve it warm, and watch your people pull-apart and devour!
Recipe tips and variations
- Use fresh bread within a day or two for the best pull-apart results. Overly stale bread lacks the moisture needed to hold bread together once cut.
- When slicing the bread loaf, it helps to place a ¼-inch thick cutting board or knife-safe object next to it to prevent cutting through to the bottom.
- Use any shredded cheese or combination, including cheddar, swiss, pepper jack, or Monterey jack. Note: shredded cheese melts faster than cubes.
- Add seasoning blends like Cajun, everything bagel, or Italian seasoning for unique and varied flavors.
- To make ahead, follow the recipe to the baking step and refrigerate overnight in an airtight container. Resume the baking step, allowing a few extra minutes.
- Refrigerate leftovers in an airtight container for up to 2 days.
- To reheat, foil-wrap or cover your cheesy bread and bake in a preheated 350-degree oven for up to 15 minutes. Uncover during the last few minutes to revive the crispy texture.
Serving ideas
Cheesy pull-apart bread is a winning appetizer for any gathering. It's perfect for casual get-togethers and family nights and makes excellent Super Bowl food. It's great as a stand-alone item but even better next to baked chicken wings or dipped in homemade pesto or tomato sauce. The endless options make it a star player in your party food lineup.
📖 Recipe
Cheesy Pull-Apart Bread Recipe
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 (16-ounce) Sourdough, Italian, or French Loaf, whole, not sliced
- 2 cups Shredded Mozzarella Cheese, same as 8 ounces
- 4 tablespoons Butter
- 2 cloves Fresh Garlic, minced
Optional
- Chopped Parsley, for garnish
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Slice the upper half of the BREAD loaf into a cross-hatch pattern without cutting through the bottom of the loaf.To do this, first slice the bread into diagonal 1-inch thick strips in one direction. Then angle the knife to slice in the opposite direction. Visit the blog post above for step-by-step photos.
- Gently stuff the shredded cheese into the crevices of the grid.
- Combine BUTTER and GARLIC in a heat-safe bowl and microwave in short intervals until the butter is melted.
- Drizzle the melted butter into the bread crevices. Brush any remaining butter over the surface. Sprinkle PARSLEY over the top.
- Wrap the bread loaf in foil and place it on a baking sheet.
- Bake for 20 minutes. Carefully remove the foil and bake uncovered for 5 minutes to crisp the surface.
- Rest the loaf for a few minutes and serve warm.
Recipe Notes
- Use fresh bread within a day or two for the best pull-apart results. Overly stale bread lacks the moisture needed to hold bread together once cut.
- When slicing the bread loaf, it helps to place a ¼-inch thick cutting board or knife-safe object next to it to prevent cutting through to the bottom.
- Use any shredded cheese or combination, including cheddar, swiss, pepper jack, or Monterey jack. Note: shredded cheese melts faster than cubes.
- Add seasoning blends like Cajun, everything bagel, or Italian seasoning for unique and varied flavors.
- To make ahead, follow the recipe to the baking step and refrigerate overnight in an airtight container. Resume the baking step, allowing a few extra minutes.
- Refrigerate leftovers in an airtight container for up to 2 days.
- To reheat, foil-wrap or cover your cheesy bread and bake in a preheated 350-degree oven for up to 15 minutes. Uncover during the last few minutes to revive the crispy texture.
Equipment
- chef's knife to mince garlic and chop parsley
- microwave-safe bowl to melt butter
- pastry brush optional
- aluminum foil or covered dish
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Jeff says
So good! This is going on the Super Bowl menu. Your method is simple and I love the step by step photos! Thanks for sharing another winner KG!
Traci says
I'm so glad you're loving this one as much as I do! Thank you for the feedback. Enjoy!
Jean K says
A friend made this bread for one of our events. It is so delicious!! Thank you for the recipe. It will be a hit for our Christmas get together with family.
Traci says
Yay! You are quite welcome and thank you so much for the feedback. I love knowing this. Enjoy!!
Bonnie says
I've been making this for years. It's the first thing that goes. It's great at Christmas or New Years. I highly recommend your viewers make it. Their families will love it.
Traci says
Yes!! I first served it at a holiday party and it literally vanished LOL! Thanks for sharing your experience and recommendation for my viewers. Enjoy!
TJ says
20/10 recommend! This really is crack bread OMG! It literally disappears in minutes. If you want to outshine every other food at the party, make this delish AF pull apart bread. Trust me now … thank me later!