Parmesan Black Pepper Pull-Apart Bread
Parmesan Black Pepper Pull-Apart Bread
I love making sourdough bread, but sometimes I want something a little different from a traditional loaf. Something soft, buttery, cheesy, and meant to be pulled apart and shared. This Sourdough Discard Parmesan Black Pepper Pull-Apart Bread checks all those boxes! Layers of fluffy bread are coated in butter, Parmesan cheese, and freshly cracked black pepper, then baked until golden brown.
It's the perfect bread to serve alongside a cozy bowl of soup, pasta night, or as an appetizer when hosting. Plus, it's an easy and delicious way to use up sourdough discard while making something the whole family can enjoy!
Why You'll Love This Parmesan Black Pepper Pull-Apart Bread
I love making sourdough bread, but sometimes I want something a little different from a traditional loaf. Something soft, buttery, cheesy, and meant to be pulled apart and shared.
This recipe checks all those boxes!
It's made with sourdough discard. A great way to use the discard sitting in your refrigerator without needing an active, bubbly starter.
It's a same-day recipe. We're using a little yeast to help the dough rise, so you can make this bread and enjoy it with dinner.
Every layer has flavor. Instead of simply sprinkling cheese over the top, we're layering butter, Parmesan, and black pepper throughout the dough.
It's perfect for sharing. Put the whole bread in the middle of the table and let everyone pull off a piece.
And it goes with just about everything. Pasta, soups, roasted chicken, steak, or honestly just a little bowl of warm marinara sauce.
Why Use Sourdough Discard?
If you've been around Acts of Sourdough for a while, you already know I love finding new ways to use sourdough discard. But if you're new here, sourdough discard is simply the portion of your starter that you remove before feeding it.
Rather than throwing it away, you can use it in all kinds of recipes. In this bread, sourdough discard adds a subtle tang and contributes to the soft texture of the dough. & because we're also using commercial yeast, you don't need your discard to be active or bubbly. You can use discard straight from the refrigerator, as long as it has been stored safely and shows no signs of spoilage.
Why Parmesan and Black Pepper?
There's something about Parmesan and freshly cracked black pepper that just works. Parmesan brings that salty, nutty flavor, while black pepper adds a little warmth and bite. Together, they create a flavor combination that reminds me a little of cacio e pepe. Except instead of pasta, we're putting those flavors into soft, buttery layers of bread.
And adding mozzarella? That's how we get that beautiful, stretchy cheese pull. Parmesan brings the flavor, while mozzarella gives us the melt. It's the best of both worlds.
What Cheese Works Best?
For this recipe, I recommend using a combination of Parmesan and low-moisture mozzarella.
Parmesan: Adds a salty, nutty flavor that really stands out against the buttery dough.
Mozzarella: Melts beautifully and gives the bread that stretchy, cheesy center.
You could also try provolone, fontina, or Asiago. I would avoid fresh mozzarella packed in water because it contains more moisture and may make the layers soggy. And whenever possible, grate your own cheese. Freshly grated cheese generally melts more smoothly than pre-shredded cheese.
How to Get Those Beautiful Pull-Apart Layers
The secret to pull-apart bread is making sure each piece has enough filling to separate naturally after baking.
Here are a few things that help.
Roll the dough evenly. This helps the layers bake at the same rate.
Don't skimp on the butter. The butter helps create separation between the layers while adding flavor.
Use plenty of cheese. The cheese melts between the folds, creating those delicious pockets.
Don't pack the pieces too tightly. Give the dough room to expand during the second rise.
Let the bread rest before pulling it apart. About 10–15 minutes is usually enough to let the structure set while keeping the cheese warm and stretchy.
Can I Make This Bread Without a Stand Mixer?
Absolutely! You can mix the dough by hand in a large bowl.
Once the ingredients come together, transfer the dough to a lightly floured surface and knead for approximately 10–15 minutes, until smooth and elastic. The dough will feel slightly sticky at first, especially after adding the butter. Keep kneading rather than immediately adding more flour. As the gluten develops, the dough should become easier to handle.
Can I Make This Bread Ahead of Time?
Yes!
You can prepare the dough the night before if you want fresh bread the next day.
Overnight Option
Prepare the dough as directed.
Allow it to rest at room temperature for approximately 30 minutes, then cover tightly and refrigerate overnight for 8–12 hours.
The next day, remove the dough from the refrigerator and allow it to sit until pliable enough to roll.
Continue with the filling, shaping, and second rise.
Because the dough will be cold, the final rise may take longer.
Bake as directed once the bread is noticeably puffy.
What to Serve with Parmesan Black Pepper Pull-Apart Bread
This bread is delicious enough to eat on its own, but it also makes a wonderful addition to dinner.
A few of my favorite pairings:
-
Broccoli Cheddar Chicken & Gnocchi Soup: Because cheesy bread and creamy soup belong together.
-
French Onion Pot Roast: Use the bread to soak up all that rich onion gravy.
-
Homemade Pasta: Especially with a creamy Alfredo or tomato sauce.
-
Roasted Chicken: A simple dinner that feels a little more special with homemade bread.
-
Tomato Soup: A classic pairing with anything cheesy.
-
A Big Family Dinner: Put the loaf in the center of the table and let everyone pull off a piece.
Honestly, I think this bread would disappear before dinner even makes it to the table.
How to Store Leftovers
Allow the bread to cool completely before storing.
Place leftovers in an airtight container in the refrigerator for up to 3–4 days.
Because of the cheese filling, I recommend refrigerating rather than leaving the bread on the counter for extended periods.
How to Reheat
For the best texture, warm individual pieces in a 325°F oven for approximately 8–10 minutes, or until heated through.
You can also microwave individual portions briefly, although the oven will help restore some of the bread's texture.
Can I Freeze It?
Yes! Wrap individual portions tightly and place them in a freezer-safe container or bag. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
A Few Fun Variations
Once you've made this recipe, there are so many ways to change it.
Garlic Parmesan Pull-Apart Bread: Add fresh minced garlic and parsley to the butter filling.
Cacio e Pepe Pull-Apart Bread: Increase the black pepper slightly and use a combination of Parmesan and Pecorino Romano.
Cheesy Herb Pull-Apart Bread: Add fresh rosemary, thyme, or basil.
Jalapeño Cheddar Pull-Apart Bread: Swap the Parmesan for sharp cheddar and add finely diced jalapeños.
Pizza Pull-Apart Bread: Add mozzarella, Italian seasoning, and a thin layer of pizza sauce. Serve with warm marinara for dipping.
Parmesan Black Pepper Pull Apart Bread
Courtney Moody
12
30 minutes
35 minutes
301
American
Ingredients
Bread Dough
- 3 ⅓ cups all-purpose flour (400g)
- ½ cup sourdough discard (100g)
- ¾ cup whole milk, lukewarm (180g)
- 1 large egg
- 3 tbs unsalted butter, softened (40g)
- 2 tbs honey
- 2 ¼ tsp instant yeast
- 1 tsp fine sea salt
Cheese Mixture
- 4 tbs unsalted butter, softened
- 1 cup freshly grated Parmesan cheese
- 1 ½ cup low-moisture mozzarella cheese, shredded
- 1–1 1/2 tsp freshly cracked black pepper
- 1 tsp Italian seasoning, optional
Directions
Bread dough
In the bowl of a stand mixer, combine the sourdough discard, lukewarm milk, egg, honey, and instant yeast. Mix until frothy and fully combined.
Add the flour and salt, then mix using the dough hook on low speed until a shaggy dough forms.
Add the softened butter and continue kneading for approximately 8–10 minutes, until the dough becomes smooth, elastic, and slightly tacky. The dough should pull away from the sides of the bowl but may still stick slightly to the bottom.
Transfer the dough to a lightly greased bowl. Cover and allow it to rise in a warm place for approximately 2 hours, or until doubled in size.
Because we're using sourdough discard in addition too commercial yeast, the rise is much faster than a traditional naturally leavened sourdough loaf.
Parmesan Filling
While your dough is rising, melt your butter and let cool slightly.
In a separate bowl, combine the freshly grated Parmesan, shredded mozzarella, and cracked black pepper.
Shaping the dough
Once the dough has doubled, transfer it to a lightly floured work surface. Roll it into a large rectangle, approximately 12 × 18 inches. Try to keep the thickness fairly even.
Using a bench scraper or knife, cut long ways down the middle and then 5 pieces on each side totaling 10 rectangular pieces.
Spread the butter evenly over the dough and sprinkle the Parmesan, mozzarella, and black pepper mixture evenly over the butter.
Stack 3 - 4 pieces of dough on top of each other at a time and place in a well-greased 9 x 5 loaf pan. Arrange the pieces upright and sprinkle any remaining cheese on top.
- Cover loosely and allow the bread to rise for approximately 30–45 minutes, until noticeably puffy.
Meanwhile, preheat your oven to 350°F.
Baking
Bake for approximately 35–40 minutes, until the bread is golden brown and cooked through.
If the cheese on top begins browning too quickly, loosely cover the loaf with aluminum foil during the last 10–15 minutes
Allow the bread to cool for approximately 10 minutes before removing it from the pan. Serve warm while the cheese is still melted and have fun with the cheese pull!
