Cheesy pull-apart bread is the ultimate comfort food—warm, gooey, and full of irresistible flavors. Perfect for gatherings, game nights, or a cozy snack, this easy-to-make recipe will have everyone grabbing for more. Imagine soft, buttery dough stuffed with melty mozzarella, all baked together into a golden, savory masterpiece that’s begging to be pulled apart. Whether you’re serving it as an appetizer or a side dish, it’s sure to be a crowd-pleaser.

Cheesy Pull-Apart Bread

This recipe is surprisingly simple, and the result is absolutely mouthwatering. By combining fresh mozzarella, aromatic herbs, and rich butter with fluffy homemade dough, this cheesy bread brings both flavor and fun to your kitchen. You won’t be able to resist the pull-apart magic of this dish!

Cheesy pull-apart bread is not just delicious—it’s also super shareable, making it the perfect addition to any party spread. Serve it with marinara sauce, pesto, or just enjoy it on its own. Either way, it’s going to disappear fast!

Combine this with our pizza tots and you are sure to have the kids smiling from ear to ear!

What You Will Love About This Recipe

Melty, Gooey Cheese: Freshly shredded mozzarella oozes out from every pull-apart bite.

Herb-Infused Butter: Garlic salt, onion powder, oregano, and basil bring amazing flavor to the bread.

Easy to Make: No need for fancy equipment—just a few basic ingredients and your oven!

Ingredients:

1 ½ cups warm water (about 100 degrees Fahrenheit)
1 Tbsp active dry yeast
1 ½ Tbsp granulated sugar
2 ¾ cups all-purpose flour
1 lb freshly shredded mozzarella
½ cup butter
1 ½ tsp garlic salt
1 tsp onion powder
1 tsp dried oregano
1 tsp dried basil

How to Make Cheesy Pull-Apart Bread

In a large mixing bowl, gently stir together the water and yeast. Cover the bowl with a kitchen towel and allow it to sit for 5 minutes, or until it begins to foam on top.

Once the yeast mixture is foamy, add the sugar and flour. Use a whisk or wooden spoon to mix the ingredients until homogenous. Once the dough begins to pull away from the sides of the bowl, turn it onto a lightly floured surface and knead for about five minutes to develop the gluten.

Place the dough back in the mixing bowl, cover it with a kitchen towel, and allow it to rest until it has about doubled in size (about 30 minutes).

Roll out the dough into a sheet about ¼ inch thick and divide the sheet into small discs about 2-3 inches in diameter.
Roll out each disc and place a spoonful of cheese in the middle. Fold the disc around the cheese to create a ball and repeat with the remaining dough. Place the balls of dough in a large bowl and set aside.

Melt together the butter and spices. Pour this mixture over the balls of dough and gently fold them to ensure that each ball is covered in the butter mixture.

Place the balls of dough in a Bundt pan and bake for 20 minutes.

Serve with marinara sauce or pesto, serve, and enjoy!

Tips & Tricks

Let the Dough Rest: Allow the dough to rise fully so you get a soft, airy texture.
Use Freshly Shredded Mozzarella: Fresh mozzarella gives the best melt and texture—avoid pre-shredded for the best results.
Roll the Dough Thin: Roll the dough to about ¼ inch thick to get the right texture for each pull-apart ball.
Baste Well: Be generous with the butter and herb mixture to ensure each piece of dough is flavorful.
Check for Doneness: The bread should be golden brown when done—keep an eye on it as baking times can vary slightly.

FAQs

While homemade dough is key for texture, you can use store-bought dough in a pinch, though it may not have the same soft, fluffy consistency.

Absolutely! You can swap out mozzarella for other cheeses like cheddar, gouda, or provolone. Just make sure the cheese melts well.

This bread is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven for that fresh, melty effect.

Reheating

You will want to reheat your bread after it has been in the fridge. Place it on a microwaveable safe plate and heat it to your desired temperature. Heat it for 30 seconds at a time.

Cheesy Pull-Apart Bread

Name: Cheesy Pull-Apart Bread
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Ingredients: 1 ½ cups warm water (about 100 degrees Fahrenheit); 1 Tbsp active dry yeast; 1 ½ Tbsp granulated sugar; 2 ¾ cups all-purpose flour; 1 lb freshly shredded mozzarella; ½ cup butter; 1 ½ tsp garlic salt; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp dried basil

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

This Cheesy Pull-Apart Bread is everyone’s dream bread as it combines cheese and bread all in one bite. It is the perfect appetizer or to enjoy on its own as a meal. You will love the soft and chewy bread that is wrapped around your delicious mozzarella cheese ball. This is an irresistible appetizer that everyone will love.

Ingredients

1 ½ cups warm water (about 100 degrees Fahrenheit)
1 Tbsp active dry yeast
1 ½ Tbsp granulated sugar
2 ¾ cups all-purpose flour
1 lb freshly shredded mozzarella
½ cup butter
1 ½ tsp garlic salt
1 tsp onion powder
1 tsp dried oregano
1 tsp dried basil

Instructions

In a large mixing bowl, gently stir together the water and yeast. Cover the bowl with a kitchen towel and allow it to sit for 5 minutes, or until it begins to foam on top.
Once the yeast mixture is foamy, add the sugar and flour. Use a whisk or wooden spoon to mix the ingredients until homogenous. Once the dough begins to pull away from the sides of the bowl, turn it onto a lightly floured surface and knead for about five minutes to develop the gluten.
Place the dough back in the mixing bowl, cover it with a kitchen towel, and allow it to rest until it has about doubled in size (about 30 minutes).
Roll out the dough into a sheet about ¼ inch thick and divide the sheet into small discs about 2-3 inches in diameter.
Roll out each disc and place a spoonful of cheese in the middle. Fold the disc around the cheese to create a ball and repeat with the remaining dough. Place the balls of dough in a large bowl and set aside.
Melt together the butter and spices. Pour this mixture over the balls of dough and gently fold them to ensure that each ball is covered in the butter mixture.
Place the balls of dough in a Bundt pan and bake for 20 minutes.
Serve with marinara sauce or pesto, serve, and enjoy!

Notes

Servings: 6 (about 25 pieces)

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 596Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 1039mgCarbohydrates: 55gFiber: 2gSugar: 5gProtein: 25g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Cheesy Pull-Apart Bread