Ready to wow your guests with a golden, gooey, cheesy showstopper? This Sourdough Discard Spinach Artichoke Pull-Apart Bread is everything: creamy, crispy, and made to be shared. It’s the ultimate party centerpiece—and yes, it’s just as irresistible as it sounds!

🍞🧄 Sourdough Discard Spinach Artichoke Pull-Apart Bread 🧄🍞

Ingredients:

For the Dough:

1 cup (240 g) sourdough discard (unfed, room temperature)

2 cups (250 g) all-purpose flour

1/2 cup (120 ml) warm water

2 tbsp olive oil

1 tsp sugar

1 tsp salt

1 tsp instant yeast (for a quicker rise)

For the Filling:

1 tbsp olive oil

2 cups fresh spinach, chopped (or 1 cup thawed frozen spinach, well-drained)

1 garlic clove, minced

1/2 cup cream cheese, softened

1/4 cup sour cream or plain Greek yogurt

1/2 cup canned artichoke hearts, chopped and drained

3/4 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Optional: pinch of chili flakes for a little kick

For Brushing:

2 tbsp melted butter or olive oil

Optional: minced parsley or more Parmesan for topping

Directions:

Make the Dough: In a large bowl, mix sourdough discard, flour, water, olive oil, sugar, salt, and yeast. Knead for about 5–7 minutes until smooth and elastic. Cover and let rise in a warm spot until doubled in size, about 1 hour (or longer if using only discard without added yeast).

Prepare the Filling: While the dough rises, sauté spinach in olive oil with minced garlic until wilted. Let cool slightly. In a bowl, combine cream cheese, sour cream, chopped artichokes, mozzarella, Parmesan, and the cooked spinach. Season with salt, pepper, and optional chili flakes.

Shape the Dough: Once risen, punch down the dough and divide it into 12–14 equal pieces. Roll each piece into a ball, then flatten slightly. Place about 1 tablespoon of the filling into the center of each round, pinch to seal, and gently roll back into a ball.

Assemble the Bread: Grease a 9-inch round baking pan or cast iron skillet. Arrange the stuffed dough balls seam-side down in a circular pattern, leaving a little space between them for rising. Cover and let rest for 20–30 minutes.

Bake: Preheat oven to 375°F (190°C). Brush the tops with melted butter or olive oil. Bake for 25–30 minutes, or until golden brown and puffed. Sprinkle with more Parmesan or fresh herbs if desired.

Serve: Let cool just slightly before serving—this bread is best warm when the cheese is melty and gooey. Perfect for pulling apart and dipping!

Nutritional Information:

⏰ Prep Time: 30 minutes (plus rise time) | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: ~1 hour 30 minutes
⚡ Calories per serving: ~220 | 🍽️ Makes about 12–14 pieces