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Light, soft, buttery, garlicky, perfectly salted—and completely delicious. Made with store-bought challah, this easy house-style garlic bread bakes up golden and irresistible. Serve it warm with a sprinkle of freshly grated cheese and flaky sea salt. Always impressive, always a hit, and the perfect pull-apart bread for all your upcoming holiday dinners.
You know that garlic bread I’ve been hinting at for weeks? Well, this is it. I’ve been making it nonstop lately as a side for our family dinners. With so many brothers in town for Christmas, I’ve been cooking and baking daily. Dinners are always important to me—I love making everyone’s favorite foods.
No one asks or expects it, but I truly enjoy doing it. And garlic bread? It’s never not wanted.
I always keep challah in my freezer, usually picked up from Whole Foods. I mainly used it for French toast, but one night when I didn’t have any ciabatta, I grabbed a loaf of challah and turned it into garlic bread instead.
Everyone agreed—a soft challah is ideal. The butter melts right into those pillowy layers, soaking every inch of the loaf in garlicky, buttery goodness.
I finish mine with flaky sea salt and a fresh grating of Asiago cheese. Truly the best garlic bread.
Here are the details
Ingredients
- salted butter
- fresh garlic
- parsley
- sage
- garlic powder
- chili flakes
- challah
- parmesan and pecorino
- flaky sea salt
Kitchen Tools
All you need is a bowl and a baking sheet to make this easy pull apart garlic bread.
The Steps
Step 1: Mix the garlic butter
Make sure to use salted butter. Let it get very soft, then mix in the grated garlic, parsley, sage, garlic powder, and chili flakes.
If sage isn’t your thing, thyme or oregano work well too. Personally, I love the sage — it’s unexpected but so delicious.
Step 2: Cut the challah
Place the challah on a baking sheet. Using a serrated knife, carefully cut it in half horizontally to create two even halves. Spread the cut sides generously with the garlic butter, then sprinkle with Parmesan.
Sandwich the halves back together to re-form the loaf.
Next, cut the challah into cubes. You can do this by slicing straight down vertically or by cutting around the bumps of the braid — just be careful not to cut all the way through the bottom so the loaf stays intact.
Step 3: Bake
Spread the remaining garlic butter over the top of the challah. Cover the bread and bake until warmed through and very soft inside.
Remove the foil and continue baking for a few more minutes, until the top is deeply golden and lightly crisp while the inside stays pillowy and tender.
When the challah comes out of the oven, finish it with a sprinkle of Pecorino or extra Parmesan and a pinch of flaky sea salt. Pull it apart while it’s hot and enjoy — it’s completely irresistible!
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Lastly, if you make this Easy Pull Apart Garlic Butter Challah Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Pull Apart Garlic Butter Challah Bread
Servings: 8
Calories Per Serving: 201 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks (3/4 cup) salted butter, very soft
- 2-3 cloves garlic, grated
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon garlic powder
- chili flakes
- 1 large loaf challah, split in half lengthwise
- 1/3 cup grated parmesan cheese
- 1/3 cup grated pecorino (or more parmesan)
- sea salt
Instructions
- 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.2. Mix together the butter, garlic, parsley, sage, and garlic powder. Season with chili flakes.3. Place the challah on the baking sheet and cut it in half horizontally. Spread the cut sides with the garlic butter, then sprinkle with Parmesan. Sandwich the halves back together to re-form the loaf. Slice the bread vertically (or around the bumps of the braid) to create 1-inch cubes (see photo above).4. Rub the remaining garlic butter all over the challah, getting butter in between the cuts. Cover and bake for 8–10 minutes. Remove the top and bake for another 5-10 minutes, until deeply golden. Finish with Pecorino and flaky sea salt. Pull apart and enjoy!
This post was originally published on December 18, 2025
I used quite a large loaf and mine still ended up soggy. Wondering if challah isn’t the best bread to use here as it’s already a softer one…perhaps sourdough maybe?
Hi Ruth,
Thanks for trying this recipe. Sure you can definitely use another loaf of bread that you enjoy!
Happy Holidays!
This turned out very soggy for me. Additionally, I’m confused as how this recipe is pull apart when the entire bottom is one piece that collects all the butter. I am curious why you chose challah as the bread for this, could you explain the reasoning? I’m wondering if another sturdier bread would be a better choice.
Hi Carole,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. I like the challah because the butter melts right into those pillowy layers, soaking every inch of the loaf in garlicky, buttery goodness.
You can of course use a different bread that you enjoy! Happy Holidays!
This was so soggy. What a waste!!
Hi Erica,
Very sorry to hear this! If you want to try again, I would use a bigger loaf or less butter.
Please let me know if I can help in any other way! Happy Holidays!
I agree Louise, I had the same issue. Really upsetting.
Unbearably soggy. How is it pull apart if the bottom layer isn’t sliced? This was a waste of time, money and perfectly good ingredients.
Sorry to hear this, Louise. Please let me know if I can help at all. Have a nice weekend!
How does this get served? The top seems to be monkey bread style? Is the bottom served sliced? I’m not sure I understand the reason for cutting the top into cubes. Can you explain please
Hey Jessica,
Yes, the top is pull apart and then you can just slice the bottom.
Thanks for asking! Happy Holidays!
I had the same issue 🙁 the middle/bottom gets so soggy from all the butter.
Very sorry to hear this, Renee! Thanks for your feedback! Happy Holidays!
I had the same problem as Nora – really disappointing.
You don’t explain how much of the garlic butter you should reserve for the top.
Hi Lisa,
You can do half of the garlic butter. I hope you love this recipe! Happy Holidays!
How can I make the bottom layer pull apart too?
Hi Yolanda,
I fear that would make this incredibly messy. Please let me know if I can help in any other way!
Just made. Smells amazing. Family loved it. I roasted the garlic and mashed to butter 🥰
Hey Esther,
Love to hear this recipe was enjoyed, thanks for making it and your comment!
Happy Holidays!🎄
Challah is definitely not the right bread for this, it is already very soft so adding all the butter made the middle inedible. It was so saturated with butter it was just mush. The top pieces we could eat but towards the middle and bottom the texture was bad. I would try again with a hearty bread like sourdough or ciabatta.
Hi Nora,
Sorry to hear this did not turn out for you, thanks for trying it and sharing your feedback.
Happy Holidays!
This turned out really soggy I’m so disappointed 🙁 challah is not cheap!
Hi Brenda,
So sorry to hear this. How was it soggy? It sounds like you just needed to bake it a bit longer. Let me know if I can help in any other way!
Happy Holidays!🎁🎄
Looks delicious! Can any kind of bread be used?
Thanks Colleen! I recommend using a challah loaf. I hope you love this recipe!
What is the measurement for chili flakes?
Hi Casey,
You can use a pinch or more to your liking.
I hope you love this recipe! Happy Holidays!