Pull Apart Cheese Bread

Crispy, Cheesy, and Totally Irresistible

There are few things more beloved than cheese and bread, and this Pull-Apart Cheese Bread brings them together in the most delicious way. It’s a buttery, golden loaf filled with melty mozzarella and topped with “Everything But the Bagel” seasoning for an extra crunch. Whether you’re serving it with a cozy soup or as a party showstopper, don’t forget to save the crispy bottom—it’s the best part! +2

What You’ll Need

• 1 large sourdough boule (about 1 lb)
• Butter, melted
• Grated mozzarella cheese
• “Everything But the Bagel” seasoning

How to Make It

1. Prep the Bread: Preheat your oven to 375°F. Using a bread knife, make deep slices across the loaf about 1 inch apart. Turn the loaf and slice again to create a checkerboard pattern, being careful not to cut all the way through.
2. Butter and Fill: Melt the butter and use a pastry brush to cover the loaf, making sure to get inside all the cracks. Stuff the cheese into the grooves and sprinkle the seasoning blend all over the top.
3. Bake: Wrap the loaf tightly in foil and bake for 20 minutes.
4. Crisp it Up: Open the foil and bake for another 10 minutes until the cheese is bubbly and the crust is golden brown.

Get the Kids Involved

This recipe is so fun to assemble that it’s the perfect way to get little “cheese bread vultures” helping in the kitchen!

• Ages 3–5: Let them help sprinkle the grated cheese over the loaf and into the grooves.
• Ages 6–9: They can help brush the melted butter onto the bread or measure out the seasoning.
• Ages 10+: Have them carefully make the checkerboard cuts (with supervision) or take charge of wrapping the loaf in foil.

Make It Weeknight-Friendly

• Shortcut Option: Use a pre-made herb blend or just garlic salt if you don’t have bagel seasoning on hand.
• Make-Ahead: Prep the loaf at home, wrap it in foil, and bake it on-site if you’re heading to a party so it’s served fresh and hot.
• Storage Tip: Store leftovers in foil for up to 2 days. Reheat in the oven at 350°F for 10 minutes to keep it crispy—skip the microwave to avoid sogginess!
• Upgrade Move: While sourdough is the gold standard for its sturdy crust, you can also experiment with French bread or ciabatta.

Serve & Savor

This bread is the ultimate sidekick for pasta night or a big bowl of roasted tomato soup. Just place it in the center of the table and let everyone start pulling! +1

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Print Recipe

Warm, cheesy, and irresistibly buttery, this Pull Apart Cheese Bread is everything you want in a comfort-food appetizer. A crusty loaf is sliced into a checkerboard pattern, brushed generously with butter, packed with mozzarella, and finished with flavorful Everything But the Bagel seasoning.

It bakes into a golden, bubbly centerpiece that’s perfect for parties, family dinners, game nights, or anytime you need a guaranteed hit at the table.

Ingredients

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• 1 large sourdough boule or large loaf (about 1 pound)

• 4–5 tablespoons unsalted butter, melted

• 1 1/2 cups mozzarella cheese, grated

• 2 tablespoons Everything But the Bagel seasoning blend (or favorite herb mix)

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Instructions

1. Preheat oven
   Preheat oven to 375°F (190°C).

2. Slice the bread
   Using a bread knife, make deep slices across the loaf about 1 inch apart. Turn the bread and repeat in the opposite direction to create a checkerboard or grid pattern. Do not cut all the way through.

3. Brush with butter
   Melt the butter in the microwave (about 25 seconds) or in a small saucepan over low heat. Using a pastry brush, coat the loaf thoroughly — making sure butter reaches inside the cuts.

4. Add cheese and seasoning
   Sprinkle grated mozzarella evenly over the bread, pushing cheese into the grooves. Sprinkle the seasoning blend over the entire loaf.

5. Bake covered
   Wrap the loaf in foil and bake for 20 minutes.

6. Bake uncovered
   Open the foil and continue baking for 10 minutes, or until the cheese is melted, bubbly, and the crust turns golden brown.

7. Serve
   Serve warm and pull apart pieces by hand.

Notes

Best Bread to Use
Sourdough works best because of its sturdy crust and tangy flavor. French bread or ciabatta are also great alternatives. Avoid soft sandwich bread, which won’t hold its structure.

Make Ahead
Prepare the loaf in advance and refrigerate unbaked. Bake just before serving for the freshest, meltiest result — ideal for gatherings and potlucks.

Storage
Store leftovers tightly wrapped in foil or an airtight container in the refrigerator for up to 2 days.

Reheating Tip
Reheat in a 350°F oven for about 10 minutes to restore crispness. Avoid microwaving, which can make the bread soggy.

• Author: Miks