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Cheesy Pull-Apart Garlic Bread

Featured in: Perfect Bites to Begin Your Meal

This Cheesy Pull-Apart Garlic Bread stays super soft and fluffy thanks to tangzhong, a Japanese cooked flour-and-milk paste that keeps it fresh. Slices of rich garlic butter dough, topped with cheese, are stacked together in a pan so you can grab and share easily. As it bakes, the outside goes golden and crisp, while the middle stays pillowy with melted cheese and sweet roasted garlic for big flavor. It’s great for parties or just to level up dinner sides.
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By Rosa Rosa
Updated on Fri, 30 May 2025 17:14:27 GMT
A baked dish with cheese and herbs. Pin it
A baked dish with cheese and herbs. | letscookiteasy.com

Crunchy on the outside, juicy inside—that's what keeps chicken katsu on repeat at my house. With an easy breading routine, plain chicken goes from boring to totally crave-worthy. That snap when you bite in, then soft, moist chicken inside? It's a combo people can't get enough of. My crew begs for this meal a couple times a month, so yeah, I've nailed it after making it who knows how many times.

Honestly, the very first time I tried making chicken katsu I doubted I'd get that real-deal crunch at home. After swapping out crumbs and trialing my frying skills, turns out that real panko is the trick. Now, my home version stands up to anything we've had out in Japan, plus it's way cheaper.

Mouthwatering Ingredients

  • Salt and pepper: Sprinkle over the chicken to make the flavor pop.
  • Vegetable oil: Use a plain oil that can get hot without burning.
  • Fresh eggs: Helps all the layers stick. Let them hang out on the counter first—they work better when they're not cold.
  • All-purpose flour: Goes on first so the coating sticks smooth and even. Sifting helps avoid lumps.
  • Panko breadcrumbs: These leave your chicken super light and super crisp, never heavy.
  • Chicken breasts: Look for thick, evenly sized pieces so they cook at the same speed. Good chicken makes a big difference.

Simple Prep Steps

Rest after frying:
Put the chicken on a wire rack when fried and let it chill for about five minutes. That way it stays crispy.
Time to fry:
When your oil's at 350°F, drop in the chicken and fry both sides for four minutes or until it's good and golden.
Coating routine:
Dust chicken with flour, dip it in the eggs, and then press it firmly into the panko till fully coated.
Prepping stations:
Line up three bowls—one with flour plus a little salt and pepper, one with beaten eggs, and one full of panko breadcrumbs.
Season chicken well:
Add salt and pepper to both sides, then leave it out for ten minutes to soak in.
Make it even:
Cover the chicken with plastic wrap. Hit it gently with a mallet or pan till it's only half an inch thick so it cooks evenly.
A loaf of bread with cheese and herbs. Pin it
A loaf of bread with cheese and herbs. | letscookiteasy.com

My grandma always claimed the real secret for good katsu was the way you handle the breadcrumbs. When I stayed with her in Osaka, she taught me to gently press the panko into the chicken—not shake or toss it around. That gets you the rough, bumpy crust that holds a ton of sauce.

Tasty Sides

This chicken goes great next to fluffy white rice and a pile of thin-sliced cabbage with sesame dressing. If you want something filling, pour over some Japanese curry sauce and you've got katsu curry.

Fun Swaps

Use pork for classic tonkatsu or try extra-firm tofu if you're not eating meat. Toss a little curry powder in the flour or mix in grated parmesan with your panko for a twist. You can also air fry at 375°F for fifteen minutes for a lighter version.

Keeping It Tasty

If you end up with leftovers, put them in an airtight container and layer paper towels in between to keep things crisp. Pop them in a 350°F oven for ten minutes to warm them back up just right.

A slice of cheese bread on a plate. Pin it
A slice of cheese bread on a plate. | letscookiteasy.com

My whole love for chicken katsu started after a trip to Japan where I watched a chef do his thing so perfectly. He took his time and didn't rush, making sure every detail was right—from coating the chicken just right to keeping an eye on the oil. That focus really changed how I make it now.

Frequently Asked Questions

→ What’s tangzhong and what does it do?
Tangzhong is just cooking some flour and milk together before you add it to your dough. It locks in moisture, so the bread stays extra soft a lot longer—no weird preservatives needed.
→ I don’t own a stand mixer. Will this still work?
Yep, you can knead it by hand. It’ll just need a strong 20-25 minutes of mixing until the dough is stretchy and smooth. If a little piece stretches super thin without tearing, you’re good to go.
→ Can I prep anything in advance?
Sure! The garlic butter keeps in the fridge up to 3 days, just let it warm up before you use it. If you need, you can also chill the dough after the first rise overnight. Just let it sit out before you shape it.
→ Got other cheese options?
Mozzarella gets you that classic stretch, but you could also toss in Gruyère, provolone, fontina, or even mix them up. Parmesan makes it even more savory if you want that bump in flavor.
→ How do I check if it’s baked through?
Look for a golden top and an inside temp of about 200°F (95°C) with a thermometer. If it starts browning up top way too fast, just put some foil over it so it won’t burn.
→ What’s the best way to store leftovers?
When it’s cooled down, keep any extra bread in an airtight box on the counter for a couple days. Heat up slices in the microwave, or warm the whole loaf in a low oven for a few minutes. Thanks to tangzhong, it’ll stay soft even after reheating.

Cheesy Pull-Apart Garlic Bread

Soft, fluffy layers get slathered with roasted garlic butter and oozy mozzarella for a homemade snack that won't last long.

Prep Time
35 Minutes
Cook Time
35 Minutes
Total Time
70 Minutes
By Rosa: Rosa

Category: Starters & Snacks

Difficulty: Intermediate

Cuisine: Italian-style

Yield: 8 Servings (1 loaf)

Dietary: Vegetarian

Ingredients

→ Tangzhong

01 80 g whole milk
02 20 g bread flour

→ Main Dough

03 90 g whole milk, room temp (77°F/25°C)
04 50 g egg (one medium-sized)
05 6 g instant dry yeast
06 20 g unsalted butter, softened up
07 300 g bread flour
08 40 g full-fat cream cheese
09 6 g sea salt
10 15 g sugar (granulated)
11 The full batch of tangzhong

→ Garlic Butter

12 A pinch of sea salt (flaky)
13 ½ tablespoon olive oil
14 A pinch of black pepper
15 70 g soft unsalted butter
16 1½ tablespoons parsley, freshly chopped
17 A whole garlic bulb

→ Toppings

18 Extra handful of mozzarella for sprinkling
19 100 g shredded mozzarella

→ Egg Wash

20 1 tablespoon water
21 1 egg

Instructions

Step 01

Whisk together flour and milk in a small saucepan. Place over medium heat and stir non-stop until the mix thickens up and hits 150°F/65°C. Move it to a bowl, cover directly with plastic wrap to stop any crust from forming, and set aside until it's no longer warm to the touch.

Step 02

Throw all the dough ingredients, except butter, into a stand mixer fitted with a dough hook. Run it for about 10 minutes until the mixture starts to come together. Add in softened butter and keep mixing on medium speed for 10-20 minutes until the dough ends up smooth and pulls away from the sides of the bowl.

Step 03

Pick up the dough and shape it roughly into a ball with your hands or a bench scraper. Pop it into a lightly greased bowl, cover it up, and leave it to rise somewhere warm (around 78°F/26°C) for 90 minutes to 2 hours until it doubles in size.

Step 04

Warm your oven to 350°F/180°C. Slice the top off a whole garlic head, exposing the cloves. Drizzle olive oil over the top, sprinkle with salt and pepper, then wrap it tightly in foil or cover it with a small lid. Bake for 45-60 minutes until the garlic turns soft and spreadable. Let cool, then squeeze garlic out into a bowl and stir in soft butter, chopped parsley, and a little pinch of salt. Mix well until smooth.

Step 05

Take the risen dough and flatten it into a 12-inch by 12-inch square on a surface lightly dusted with flour. Spread garlic butter evenly over the surface, followed by an even layer of shredded mozzarella. Slice into 12 strips using a pizza cutter. Arrange them neatly in a loaf pan about 7x3.4 inches. Cover and let rest for half an hour to 45 minutes until puffy.

Step 06

Set your oven to preheat at 350°F/180°C. Mix up your egg and water to create an egg wash, and use a pastry brush to coat the top of the dough mixture gently. Sprinkle some extra mozzarella over it. Bake for 35-40 minutes until it’s golden on top and the inside reaches 200°F/95°C. Tastes best served warm and pulled apart!

Notes

  1. Enjoy a loaf that's fluffy inside but crispy, cheesy on the edges.
  2. With tangzhong (a warm milk-flour paste), you get bread that's softer and keeps fresh longer.
  3. Roasted garlic works magic—it turns sharp garlic into something sweet and mellow!
  4. Want to save time? Prep the garlic butter the day before making the loaf.

Tools You'll Need

  • Dough hook attachment on stand mixer
  • Bakeware: approximately 7x3.4-inch loaf pan or similar
  • Rolling device (e.g., rolling pin)
  • Cutter for dough (like a pizza slicer)
  • Foil or small lidded dish for roasting garlic
  • Brush for pastry tasks
  • Cook’s thermometer (optional, but helpful)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten/wheat
  • Dairy included (milk, cream cheese, butter)
  • Eggs are used

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 14 g
  • Total Carbohydrate: 32 g
  • Protein: 9 g