Easy And Delicious! 10/10 I DO Recommend

Ingredients

• 1 package King Arthur Pull-Apart Garlic Bread Dough Mix (includes dough mix and garlic seasoning packet)
• 2 teaspoons Active Dry Yeast (if not included in the kit)
• 1 cup Hot Water (about 110°F (43°C))
• 4 tablespoons Unsalted Butter (divided: 2 tbsp for dough, 2 tbsp for topping)
• 1 packet Garlic Seasoning Packet (included in the King Arthur kit)
• 1 cup Shredded Mozzarella Cheese (or any meltable cheese)
• 2 tablespoons Fresh Parsley (chopped, optional garnish)

Instructions

1. Combine Dough Ingredients

   In the mixing bowl, add the King Arthur dough mix, active dry yeast, 1 cup hot water, and 2 tablespoons of softened butter. Stir until a shaggy dough forms; it will look dry at first but will come together.

   Time: PT5M

2. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

   Time: PT5M

3. Divide and Shape

   Cut the dough into roughly 24 equal pieces (eyeball is fine) and roll each piece into a smooth ball.

   Time: PT5M

4. First Rise

   Arrange the dough balls in the greased 9x13‑inch pan, cover loosely with foil or a clean kitchen towel, and let rise for 15 minutes.

   Time: PT15M

5. Prepare Garlic Butter

   While the dough rises, melt the remaining 2 tablespoons of butter and stir in the garlic seasoning packet (and optional chopped parsley).

   Time: PT2M

6. Spread Garlic Butter

   After the first rise, drizzle the garlic butter over the dough balls and use a pastry brush to spread it evenly.

   Time: PT3M

7. Second Rise

   Cover the pan again and let the dough rise for another 15 minutes.

   Time: PT15M

8. Add Cheese

   Sprinkle the shredded mozzarella evenly over the top of each dough ball.

   Time: PT2M

9. Bake

   Place the pan in a pre‑heated oven and bake at 375°F for 15 minutes, or until the cheese is melted and the tops are golden brown.

   Time: PT15M

   Temperature: 375°F

10. Cool and Serve

    Remove the bread from the oven, let it cool in the pan for 5 minutes, then pull apart the pieces and serve warm.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of King Arthur Pull-Apart Garlic Bread Dough Mix: All-purpose flour with instant yeast
• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Unsalted Butter: Margarine
• Instead of Garlic Seasoning Packet: Garlic powder + dried parsley
• Instead of Shredded Mozzarella Cheese: Shredded cheddar, Shredded Monterey Jack

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• 9x13‑inch Baking Pan
• Parchment Paper (optional)
• Oven
• Pastry Brush
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Kneading the dough until smooth and elastic
• First rise covered to develop flavor
• Evenly spreading the garlic butter to avoid salty spots
• Second rise for a light interior
• Baking until the cheese is fully melted and the tops are golden

Chef Tips from the Video

• For extra flavor, add a pinch of red pepper flakes to the garlic butter.
• Toast the parchment paper in the oven for 2 minutes before adding the dough to prevent sticking.
• If you like a crispier crust, brush the tops with a little melted butter right after baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 5‑7 minutes.

Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Best enjoyed the same day; keep covered at room temperature for up to 4 hours.

Make-Ahead Tips

• Prepare the dough and let it rise, then cover and refrigerate overnight; bring to room temperature before the second rise.
• Garlic butter can be made up to 2 days ahead and stored in the fridge.

Frequently Asked Questions