Pull apart garlic bread gets garlic butter into every little piece. These soft dough balls are dipped in a mixture of mellow garlic, parsley and oregano, coated in vegan Parmesan, then baked together into a golden loaf.

Think of it as savory garlic monkey bread: a sharing loaf you can pull apart at the table. The dough is made from scratch, and you can soften the garlic in either the oven or a small saucepan while it rises.

Why It Works

  • Garlic throughout: Coating each dough ball puts the garlic butter between the pieces as well as on top.
  • A softer garlic flavor: Slow cooking makes the cloves easy to mash and mellows their sharpness.
  • A golden Parmesan coating: Finely grated vegan Parmesan clings to the butter and adds a savory finish.
  • Simple shaping: Roll small balls and layer them in a loaf pan. There is no twisting or braiding.

How To Make It

Make the dough and let it rise, then coat the pieces, fill the pan and bake. The photos show the assembly; find all quantities and timings in the recipe card below.

Peeled garlic cloves softened in olive oil in a glass baking dish.
Soften the garlic: Cook the cloves in olive oil until tender.
Mashed roasted garlic and vegan butter with chopped herbs and chili flakes in a wooden bowl.
Mix the coating: Combine the garlic, vegan butter, herbs and seasonings.
Hands shaping a small piece of bread dough into a round ball.
Shape the dough: Divide the risen dough into small pieces and roll into balls.
A dough ball being dipped into garlic and herb butter.
Dip in garlic butter: Turn each dough ball in the garlic herb mixture.
A garlic butter coated dough ball being covered with finely grated vegan Parmesan.
Add Parmesan: Roll each coated ball in finely grated vegan Parmesan.
Garlic herb and vegan Parmesan coated dough balls arranged in a lined loaf pan.
Fill the pan: Layer the dough balls in the lined pan, then let them rise before baking.

Tips

  • Keep the dough soft: It should feel slightly tacky after kneading. Add extra flour gradually rather than trying to make it completely dry.
  • Use gentle heat for the garlic: The cloves should soften without turning dark. Lower the heat if they start browning before they are mashable.
  • Drain before mixing: Use the softened cloves and the measured spoonful of cooking oil. Pouring in all the oil would make the coating too greasy.
  • Leave room to rise: Arrange the balls loosely and wait until they look puffy before baking.
  • Check the center: A browned top does not tell you whether the middle is baked. Tent with foil if needed and keep cooking until the central pieces are done.

Swaps and Variations

  • Milk: Unsweetened oat milk is an alternative to soy milk. Avoid vanilla or sweetened varieties.
  • Herbs: Keep the oregano and use chopped chives instead of parsley, or a little thyme for a different flavor.
  • Heat: Include the optional chili flakes for a gentle kick, or leave them out.
  • Parmesan: Choose a finely grated vegan Parmesan that coats the dough easily. Large shreds will give a different finish.

How To Serve It

Serve the loaf warm in the middle of the table so everyone can pull off a piece. It is especially good alongside roasted tomato and red pepper soup, where the soft bread soaks up the soup and the golden edges give you a little crunch. A simple green salad rounds out the meal.

Frequently Asked Questions

Is this garlic monkey bread?

Yes. Monkey bread is assembled from separate pieces of dough baked together so they pull apart easily. This is a savory vegan version with garlic butter and Parmesan instead of a sweet coating.

Does the dough need water, and how much sugar should I use?

Use the milk listed in the recipe, with no extra water. The dough needs 1 tablespoon of sugar; that same amount is used throughout the ingredients and method.

Can I use active dry yeast?

Yes, use the same amount. Mix it with the lukewarm milk and sugar first, then continue with the dough. Rising may take longer, so look for the dough to double rather than relying only on the clock.

Can I soften the garlic on the stove?

Yes. Use a small saucepan with enough olive oil to cover the cloves. Cook over the lowest heat, keeping the oil barely bubbling, until the cloves mash easily; the recipe card includes both methods.

Why is my dough sticky?

A little tackiness is normal. Knead it before adding more flour, then add small amounts only if it is too wet to handle. Too much flour can make the bread dense.

How do I know the middle is baked?

Check a central bread piece, not just the browned top. It should have a set, breadlike crumb rather than wet dough. A thermometer should read about 190°F (88°C) in the center of a middle piece.

Do I need a Bundt pan?

No. This version uses a 9 × 5 inch (23 × 13 cm) loaf pan. A differently shaped pan changes the depth of the dough and the baking time, so follow the doneness cues rather than assuming the same schedule.

Can I make it ahead?

For a convenient head start, refrigerate the dough in a covered, lightly oiled bowl overnight after kneading. The next day, let it soften enough to shape, prepare the coating and assemble the loaf. Let the shaped pieces become puffy before baking; cold dough takes longer to rise.

Storage

Refrigerate cooled leftover bread promptly in an airtight container and use within 3 to 4 days. Reheat it loosely covered in a 325°F (160°C) oven until warm, uncovering briefly at the end if you want to refresh the edges. Refrigerate leftover garlic cooking oil promptly and use within 4 days, or freeze it.

More Vegan Dinner Recipes

Overhead view of golden pull apart garlic bread with parsley, oregano and vegan Parmesan in a loaf pan.

Pull Apart Garlic Bread (Vegan Garlic Monkey Bread)

5 from 2 reviews
Soft bread bites coated in garlic butter, oregano, parsley and vegan Parmesan, baked together into a golden loaf. Pull off the pieces and serve warm.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Rising and resting 1 hour 55 minutes
Total Time 3 hours 10 minutes
Servings: 8 side servings (about 3 pieces each)
Course: Appetizer, Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • ¾ cup unsweetened soy milk lukewarm
  • 1 ⅛ tsp instant yeast half a standard 7 g packet
  • 1 tbsp granulated sugar
  • 2 ⅔ tbsp vegan butter melted and cooled
  • 2-2 ½ cups all purpose flour spooned and leveled; start with the smaller amount
  • ½ tsp salt
Garlic and herb coating
  • 2 heads garlic cloves separated and peeled
  • ½ cup olive oil enough to cover the cloves in a snug dish or saucepan; only 1 tablespoon goes into the coating
  • ¼ cup vegan butter softened
  • 2 tbsp fresh parsley finely chopped, plus a little to finish
  • 1 tsp dried oregano
  • ¼ tsp black pepper
  • 1/4-1/2 tsp chili flakes optional
  • salt to taste, depending on the butter and Parmesan
  • ½ cup vegan Parmesan finely grated; weight varies by brand

Equipment

  • 9 x 5 inch (23 x 13 cm) loaf pan
  • Mixing bowl
  • Small ovenproof dish or saucepan

Method
 

  1. Make the dough: Mix the warm milk, yeast and sugar. Stir in the melted butter, salt and 2 cups (250 g) of flour. Knead by hand for 5 to 8 minutes until elastic, adding extra flour a tablespoon at a time only if needed. The dough should feel soft and slightly tacky.
  2. Let it rise: Place in a lightly oiled bowl, cover and leave somewhere warm for 60 to 90 minutes, or until doubled.
  3. Soften the garlic: Cover the peeled cloves with olive oil in a small ovenproof dish. Cover with foil and bake at 325°F (160°C) for 45 to 60 minutes, until easily mashed. Alternatively, use a small saucepan on the stove over the lowest heat for about 30 to 40 minutes, stirring occasionally and keeping the oil barely bubbling. Lift out the softened cloves with a slotted spoon and cool slightly.
  4. Make the coating: Mash the garlic with the softened butter and 1 tablespoon of the garlic cooking oil. Stir in the parsley, oregano, black pepper and optional chili flakes. Taste and add salt if needed. The mixture should be loose enough to coat the dough but no longer hot.
  5. Shape and coat: Grease a 9 × 5 inch (23 × 13 cm) loaf pan and line it with parchment, leaving an overhang. Gently deflate the dough and divide into 24 similar pieces. Roll into balls, coat each in the garlic butter, then roll in the Parmesan. Arrange loosely in two layers. Spoon any remaining garlic butter mixture over the top.
  6. Rise again: Cover and leave for 30 to 45 minutes, until noticeably puffy. Toward the end, preheat the oven to 350°F (175°C).
  7. Bake: Uncover the pan and bake at 350°F (175°C), checking after 30 minutes. Continue until golden and cooked through in the center; a loaf pan may need 40 to 50 minutes total. Cover loosely with foil if the top browns too quickly.
  8. Serve: Rest in the pan for 10 minutes, lift out with the parchment and finish with a little fresh parsley. Serve warm and pull off the pieces.

Nutrition

Calories: 270kcal

Notes

Timing: Allow about 3 to 4 hours including rising. Cook the garlic during the first rise; the total is an estimate.
Texture and doneness: Add extra flour only as needed to keep the dough soft. If using a thermometer, check for about 190°F (88°C) in the center of a middle bread piece.
Use the cooking oil sparingly: Only 1 tablespoon of the garlic oil goes into the coating. Refrigerate the remaining garlic oil promptly and use within 4 days, or freeze it.
Store and reheat: Refrigerate cooled leftover bread promptly in a covered container and use within 3 to 4 days. Reheat covered in a 325°F (160°C) oven until warmed through.
Nutrition: Approximately 270 calories per serving (3 pieces), based on 8 servings, 280 g flour and 1 tablespoon of retained garlic oil. Brands, flour used and garlic size change the estimate.
Dough adapted from Nora Cooks Vegan Monkey Bread, with less sugar for this savory loaf.

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