Pull Apart Garlic Bread Bites
Prepare for your kitchen to smell amazing.
This one is for the garlic lovers.
It’s a fresh spin on the classic garlic bread we all know and love, in a pull-apart parcel. Much like our soft buttery pretzel bites, these are the perfect bite-size for snacking on or serving to guests. With a lightly crunchy crust, and soft herby centre, enjoy these warm from the oven, coated in a moorish roasted garlic butter. Your kitchen will smell so amazing with all the garlicky, buttery, herby, baked bread aromas in the air.
Easily customise the recipe.
Add however much garlic you like – some of us can eat a whole roasted garlic like an apple, while other people have sensitivities if eating too much.
Instead of using a loaf pan, try a cake tin or bundt pan. If you don’t have any of these simple arrange on an open taking tray in rows. Or like we have, make letters or shapes. This Christmas tree arrangement would be perfect to bring to holiday celebrations, alongside dips.
Make it easier.
Bring out your stand mixer for this one - we double the recipe every time. Any leftovers can go in the freezer to be quickly reheated when feeling snack-ish. Or they can be cooked slightly underdone and set aside, to be reheated just before serving.
Ingredients
1/2 cup, Warm Water
1 sachet (7g) Dry Yeast
1 Tbsp, Caster Sugar
1 Tbsp, Butter
1/2 cup, Milk
1 Tbsp, The Salty Greek
3 cups, Plain or Bread Flour
Topping:
4 Tbsp, Butter
1 Tbsp, The Salty Greek
2 heads of Garlic
Recipe Steps
Roasting garlic
Cut your desired amount of garlic bulbs in half. Cover in aluminium foil, optionally drizzling a small amount of olive oil. Add to a ramekin or baking tray, and oven-roast for 30-45 minutes or until the cloves are tender.
Preparing the herby pull-apart dough
If you can, set up a stand mixer with the dough hook to save time – helpful for a double batch too. Hand mixing will be fine though.
Add the warm water to the bowl. Sprinkle the yeast and caster sugar into the water. Let stand until foamy (5-10 mins). The foamier the yeast the fluffier this recipe will be.
Add butter, milk and The Salty Greek. Stir in the flour one cup at a time.
Knead for about 8 minutes, when you see the bowl has clear sides or it no longer sticks to your hands.
Divide the dough into small equal portions and roll into small dough balls.
Making the garlic butter
Melt butter on a low heat in a saucepan, or microwave in short intervals.
Add The Salty Greek and roasted garlic to taste, stirring well to combine.
Arranging the pull-aparts
Dip the dough balls into the butter mixture to coat, then arrange into a loaf pan – either as a single or double layer. Reserve the leftover butter mixture.
Cover and let rise for about 1 hour.
Bake at 180°C for approximately 20 minutes or until lightly brown.
Tip: This really depends on how big you shaped your dough balls. Small ones will cook much faster (10-15 mins) but larger ones or a double layered loaf will need closer to 25-35 minutes).
Baste the remaining butter mixture on the hot pull-apart garlic bread.
Tips: At step 10 set you alarm on for 45 minutes. At the 45 minute alarm, turn on you oven to pre-heat for 15 minutes. If you don't have garlic bulbs, use minced garlic but cook in with the melted butter.
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