Fresh Herb Pull Apart Bread
Fresh Herb Pull Apart Bread is a soft, savory loaf made of individual dough pieces coated in garlic butter and herbs, baked together for easy sharing at the table. This style of bread is meant for sharing and is highly customizable. You can use one herb or create multiple blends throughout the loaf. While mine features fresh garden herbs like rosemary, dill, oregano, and thyme, this recipe works beautifully with store-bought herbs or even dried versions. It's a flavorful, aromatic bread that pairs perfectly with soups, salads, or holiday meals.
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I've always loved a bread that feels a little special on the table, something warm, savory, and maybe even a little unexpected. The kind you pull apart with your hands, pass around, and watch disappear faster than you planned. This pull apart bread captures exactly that feeling. It's golden, fragrant with fresh herbs, and just as beautiful as it is comforting.
I'll be honest, I do have the luxury of stepping outside and snipping herbs straight from the garden. But please don't feel like you need a backyard herb patch to make this work. You can use store-bought herbs or even dried herbs from the pantry and still end up with a loaf that smells like it came from a bakery.
What I love most about this bread is how customizable it is. You can use one herb or mix several. You can go simple with garlic and parmesan or try bright blends like lemon and fresh dill. Each dough ball becomes its own little flavor, which makes every bite a surprise.
If you're serving soup, hosting a holiday meal, or just want something warm and homemade on the table, this bread is a crowd-pleaser. And trust me, you'll want to pull it apart while it's still warm.
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Why you'll love this bread
Customizable flavors: Use one herb or create a mix. Every batch can be different, depending on what you have.
Garden inspired, but flexible: Fresh herbs are wonderful, but dried herbs or store-bought bunches work just as well.
Looks impressive, but is easy to make: It bakes into a beautiful, golden loaf that looks bakery-level, even though it is simple to put together.
Pull apart perfection: Soft on the inside with buttery, herb-coated edges. It's meant to be torn and shared.
Perfect for meals and gatherings: Serve it beside soup, bring it to the table for holidays, or simply enjoy it warm from the oven.
Supplies to make this recipe
- Bundt pan (I use this one) - for the classic dome shape and easy pull-apart serving
- Nonstick spray or butter - to coat the pan and prevent sticking
- 4 to 5 small bowls - for herb and cheese blends
- Small bowl for melted butter - for dipping the dough balls
- Pastry brush or spoon (optional) - if you prefer brushing butter onto dough
Ingredients for this bread
- Dough: Use refrigerated biscuit dough for ease, or homemade dough if you prefer a scratch version.
- Butter: Melted butter creates the garlic coating that helps herbs stick and adds rich flavor.
- Garlic powder: Stirred into the butter for seasoning in every bite.
- Fresh herbs: Use rosemary, dill, oregano, thyme, basil, or parsley; fresh gives brighter flavor, but dried herbs can work too.
- Parmesan cheese (optional): Adds a salty, golden finish; skip if you prefer an herb-only version.
- Salt: A pinch of flaky or kosher salt enhances each blend and balances richness.
- Lemon zest: Optional but adds brightness, especially with dill or parsley mixtures.
Note: Exact measurements are listed in the recipe card at the bottom of the post.
Herb Harvesting Tip: If you cook with fresh herbs, harvest in the morning when oils are strongest. Rinse, trim stems, and let them sit in water briefly so they stay hydrated and vibrant before chopping.
Herb variations & Flavor combinations
One of the best parts of this bread is how customizable it is. Each dough ball can have its own flavor, or you can keep it simple and use just one herb blend throughout. Here are a few ideas to get started. Use one, mix a few, or create your own.
Oregano + Parmesan
A classic combination with a salty finish and a hint of sharp cheese.
Rosemary + Flaky Salt
Bold and earthy. Perfect if you want a stronger herbal flavor with a rustic feel.
Lemon Dill
Fresh dill with a little lemon zest for a bright, garden-fresh bite.
Tarragon + Thyme
A softer, aromatic blend with subtle sweetness and depth.
Garlic Parmesan
Grated parmesan with extra garlic powder, golden and crisp when baked.
Basil (Fresh or Dried)
Chopped basil works beautifully on its own or paired with a sprinkle of cheese. It may darken slightly in the oven, but the flavor is worth it.
Simple Herb & Salt
Even just one herb and a pinch of salt can make a delicious loaf. Try parsley, sage, or mixed Italian seasoning if that is what you have.
You do not need multiple herbs to make this bread special. Even one favorite blend will give you a beautiful, savory loaf.
How to make pull apart bread
Step 1: Prepare the pan
Spray a Bundt pan with nonstick cooking spray to prevent sticking and set it aside.
Step 2: Cut and roll the dough
Cut each biscuit in half and roll each piece into a smooth ball. Place all the dough balls in a bowl so they are ready for coating.
Step 3: Make the garlic butter
Melt the butter in a small bowl and stir in the garlic powder. This will help the herbs stick and add flavor to each piece.
Step 4: Dip and coat the dough balls
Before dipping, divide your herbs and cheeses into separate small bowls to create different blends. Hold each dough ball and dip just the top half in the garlic butter, then press the buttered side gently into one of the herb or cheese mixtures. Tap off any excess if needed.
Step 5: Layer the dough balls in the pan
Place each coated dough ball into the prepared Bundt pan. Alternate herb blends as you go so the loaf has a mix of colors and flavors.
Step 6: Bake and release the bread
Bake until the bread is golden and fully cooked in the center. If the top browns too quickly, cover the pan loosely with foil. Let it cool in the pan for about 5 minutes, then carefully turn it out onto a serving board.
Step 7: Serve warm
Serve the bread while it is still warm so guests can pull apart each piece. It pairs beautifully with soups, salads, or any cozy meal.
Tips for best results
- Bake toward the longer end of the time range: This bread often needs the full bake time to cook through the center, especially with added herbs and toppings.
- Cover the top if it browns too quickly: If the top looks done before the center is set, loosely cover it with foil to prevent over-browning.
- Know which herbs darken: Basil and delicate herbs may darken in the oven, while heartier herbs like rosemary and thyme hold their color better. The flavor stays the same either way.
- Fresh or dried herbs both work: Fresh herbs give brighter flavor, but dried herbs are perfectly fine. If using dried, use less and adjust to taste.
Serving suggestions
- Serve warm with soup, such as my Italian chicken tortellini soup or tomato soup, for a cozy and comforting meal.
- Add it to a charcuterie or holiday board as a savory centerpiece that guests can pull apart and enjoy.
- Pair it with simple dinners like roasted chicken, salads, or hearty stews when you want something homemade on the table.
Storage and reheating
- This bread is best served fresh while the edges are crisp and the center is soft.
- If you have leftovers, reheat pieces in the oven at a low temperature to bring back the texture. Avoid the microwave, as it can make the bread chewy.
- You can freeze portions if needed. Wrap them well, then reheat in the oven straight from the freezer until warmed through.
Frequently asked questions
Yes. Dried herbs work well in this recipe, especially blends like Italian seasoning. Since dried herbs are stronger than fresh, start with a smaller amount and adjust to taste.
You can add cheese such as parmesan, cheddar, or asiago if you like extra richness. I don't add nuts to this version, but you can include them if you prefer texture.
This bread is best baked and served fresh. If you need to prepare in advance, assemble the dough balls and refrigerate them, then bake just before serving.
Yes. Refrigerated biscuit dough makes this recipe quick and easy. Homemade dough can be used if you prefer baking from scratch.
It's sometimes called monkey bread because you pull pieces apart and eat it with your fingers, similar to how a monkey might pick at food. The name is playful, and the bread is meant to be shared.
Fresh Herb Pull Apart Bread
Ingredients
- 2 cans refrigerated biscuit dough:(16.3 oz each) large biscuits, 8 biscuits per can
- ½ cup butter: (1 stick), melted
- 2 teaspoon garlic powder
- 1.5 teaspoon Kosher or flaky salt: divided
- Fresh herbs: Use a mix such as rosemary, dill, oregano, thyme, parsley, or basil.
Instructions
- Prepare the pan: Spray a Bundt pan with nonstick cooking spray to prevent sticking and set it aside.
- Cut and roll the dough: Cut each biscuit in half and roll each piece into a smooth ball. Place all the dough balls in a bowl so they are ready for coating.
- Set up the herb bowls: In 4 to 5 small bowls, prepare your chosen blends so they are ready for dipping. See the ingredient list for combinations and amounts.
- Make the garlic butter: Melt the butter in a small bowl and stir in the garlic powder. This will help the herbs stick and add flavor to each piece.
- Dip and coat the dough balls: Hold each dough ball and dip just the top half into the garlic butter. Press the buttered side into one of the herb or cheese blends. Tap off any excess if it feels too thick.
- Layer the dough balls in the pan: Place each coated dough ball into the prepared Bundt pan. Alternate herb blends as you go so the loaf has a mix of colors and flavors.
- Step 6: Bake and release the bread: Bake until the bread is golden and cooked through. If the top browns too quickly, loosely cover it with foil. Let it cool in the pan for 5 minutes, then run a thin spatula around the edges and center to loosen it. Carefully invert onto a serving board.
- Serve warm: Serve the bread while it is still warm so guests can pull apart each piece. It pairs beautifully with soups, salads, or any cozy meal.
Notes
- Nutrition is automatically estimated and may vary based on specific ingredients and brands.
- Serving Size: About 1/10 of the loaf (2-3 pull-apart pieces)
- Suggested Herb blends: Herb and cheese blends (set up 4 to 5 small bowls; choose any):
Oregano + parmesan: 2 tablespoons finely chopped fresh oregano + ⅓ cup finely grated parmesan
Rosemary + salt: 2 tablespoons finely chopped fresh rosemary + ½ teaspoon flaky salt
Lemon dill: 2 tablespoons finely chopped fresh dill + 1 teaspoon lemon zest + pinch of salt
Tarragon + thyme: 1 tablespoon finely chopped fresh tarragon + 1 tablespoon finely chopped fresh thyme + pinch of salt
Garlic parmesan: ½ cup finely grated parmesan + ½ teaspoon garlic powder - Fresh herbs give the brightest flavor, but dried herbs can be used if needed. Use about one third the amount when substituting dried.
- You can create one herb blend or use several to give each piece a different flavor.
- If assembling ahead, prepare the dough balls and herb bowls, then coat and bake just before serving.
- Cover with foil during baking if the top browns before the center is done.
- Best served fresh. Reheat leftovers in the oven to restore texture.
Nutrition
Whether you serve this pull apart bread alongside a cozy soup or place it in the center of a holiday table, it never lasts long. The mix of herbs, garlic, and warm dough feels comforting and homemade, the kind of food that invites everyone to reach in and share. I hope it finds a place in your kitchen and becomes one of those recipes you make more than once. If you try different herb blends, I would love to hear what you create.
Have fun sharing!
