Pull Apart Christmas Tree Garlic Bread

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The Ultimate Pull-Apart Christmas Tree Garlic Bread Recipe

There’s a moment in every holiday gathering when a dish arrives that makes everyone stop talking. For my family, that dish is this Pull-Apart Christmas Tree Garlic Bread. It all started a few years ago when I wanted to create something more festive than a standard loaf of garlic bread. I envisioned a centerpiece, something warm, fragrant, and interactive that would sit right in the middle of the table, encouraging hands to reach in and pull apart a soft, buttery piece. The first time I pulled this golden, herb-speckled tree from the oven, the aroma of roasted garlic and melted parmesan filled the house, and I knew it was more than a side dish—it was an edible decoration and a conversation starter all in one.

Why You’ll Love This

It’s a Showstopper: This isn’t just food; it’s a beautiful, festive centerpiece that will earn gasps of delight and impress every single guest.
Fun to Eat: The interactive “pull-apart” nature makes it a joy to share, breaking the ice and getting everyone involved in the meal.
Incredibly Aromatic: The scent of roasted garlic, fresh sage, and baking bread is pure holiday magic, creating an atmosphere that feels like home.
Surprisingly Simple: While it looks like it came from a professional bakery, the process is straightforward and uses a simple dough that doesn’t require hours of proofing.

I’ll never forget the first time I served this to my Uncle Mike, a man whose culinary preferences are famously limited to “plain and predictable.” He watched with skepticism as the golden, twisted tree was placed on the table. Then, he tentatively pulled off a branch. He took a bite, and a slow smile spread across his face. “Now this,” he announced, reaching for a second piece, “is how you do Christmas.” It was the ultimate victory, winning over the toughest critic with nothing but warm, soft, and impossibly buttery bread.

What Makes It Special

The magic of this recipe lies in the quality and combination of its core components.

Roasted Garlic Paste: Unlike raw garlic, roasted garlic becomes sweet, mellow, and deeply creamy, creating a rich paste that infuses every nook of the bread.
Fresh Sage: The subtle, earthy pine-like flavor of fresh sage is a holiday powerhouse that pairs perfectly with the garlic and evokes the essence of the season.
A Double-Decker Dough: By rolling out two layers of dough and sandwiching the garlic butter in between, you ensure every single pull-apart piece is layered, tender, and packed with flavor.
The Perfect Butter Blend: A mix of salted butter, nutty parmesan, and Italian herbs creates a savory, aromatic spread that browns beautifully in the oven for a crispy, golden top.

Making It Happen

Start by roasting your garlic. This is your first step to building that deep, sweet flavor. Drizzle the whole head with olive oil, wrap it in a little foil packet, and let it roast in a hot oven until the cloves are soft, golden, and spreadable. While that’s happening, you’ll make your dough. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add in the warm milk, honey, eggs, and a bit of butter. Let the dough hook work its magic until a soft, slightly sticky dough forms. It doesn’t need a long rise—just a quick 30-minute rest while the garlic cools.

Once the garlic is cool enough to handle, squeeze the soft, caramelized cloves into a bowl. Mash them together with a full stick of softened butter, the grated parmesan, your chopped fresh sage, dried herbs, and a pinch of chili flakes for a subtle warmth.

Now for the fun part: assembly. Roll your dough out into two large rectangles. Place one on top of the other and cut out a large triangle shape to form your tree. Don’t worry about the scraps; you can use those for a mini roll later. Carefully separate your two dough triangles. Place the first one on a parchment-lined baking sheet and slather on about two-thirds of your incredible garlic herb butter. Gently place the second triangle on top, like the most delicious sandwich you’ve ever made.

Using a sharp knife or pizza cutter, cut horizontal strips about an inch apart from the top down, but be sure to leave the very center of the triangle uncut—this is your tree trunk. Now, grab the ends of each strip and give them a confident twist, two or three times, to create those beautiful, rustic branches. Finally, brush the entire tree with the remaining garlic butter, which will give it that gorgeous, golden-brown finish as it bakes. Slide it into the oven and bake until it’s puffed up, deeply golden, and your kitchen smells like an Italian bakery.

You Must Know

Trunk Integrity: The most crucial step is leaving about a half-inch of dough uncut down the center to act as the tree’s trunk. This is what holds the whole structure together.
Confident Twists: When twisting the strips, don’t be shy. A good two or three twists will create beautiful, defined layers and prevent the bread from fusing back together during baking.
Butter Temperature: Your butter for the garlic spread must be at room temperature. This makes it easy to mix and spread without tearing the delicate dough.
Fresh Yeast Check: Ensure your yeast is fresh and active. If your warm milk mixture doesn’t get slightly frothy, your dough may not rise properly.

Serving Ideas

This garlic bread is the star of any holiday spread. Serve it warm right out of the oven with a side of warm marinara sauce or a creamy ranch dip for pulling and dipping. It’s the perfect accompaniment to a hearty bowl of Christmas Eve pasta, a creamy tomato soup, or as part of a festive buffet alongside a glazed ham or roast beef. For drinks, a crisp, chilled Prosecco cuts through the richness beautifully, or a non-alcoholic sparkling cider makes for a festive pairing.

Make It Different

Cheese Lover’s: Swap the parmesan for a blend of mozzarella and sharp cheddar for an extra cheesy, gooey pull.
Herb-Free: Not a fan of sage? Use two tablespoons of finely chopped fresh parsley instead for a brighter, more classic garlic bread flavor.
Spicy Kick: Add a teaspoon of Calabrian chili paste or more red pepper flakes to the butter for a delightful warmth.
Bacon Bliss: Crumble 4-5 slices of cooked, crispy bacon into the garlic butter mixture for a smoky, savory twist.

Storing and Reheating Your Masterpiece

This bread is truly best enjoyed the day it’s made. However, if you have leftovers, let the bread cool completely, then store it in an airtight container at room temperature for up to 2 days. To reheat, wrap it in foil and warm it in a 350°F (175°C) oven for 10-15 minutes until heated through. For the crispiest results, unwrap it for the last few minutes. Avoid the microwave, as it will make the bread soft and chewy.

Success Tips

For the most dramatic “pull,” use a pizza cutter to cut the dough strips—it’s faster and cleaner than a knife.
If the dough feels sticky when rolling, use a light dusting of flour on your surface and rolling pin.
Don’t skip brushing the top with the remaining butter; it’s the key to that beautiful, golden, crispy crust.

Frequently Asked Questions (FAQ)

Can I make the dough ahead of time?
Yes, you can prepare the dough through the first rise, then punch it down, wrap it tightly in plastic, and refrigerate it for up to 24 hours. Let it sit at room temperature for 30 minutes before rolling out.

My roasted garlic is very strong. Did I do something wrong?
Garlic potency can vary. If you find your roasted garlic paste is particularly pungent, you can use just half the head in the butter, or balance it with a little more parmesan cheese.

I don’t have a stand mixer. Can I make this by hand?
Absolutely! Simply mix the ingredients in a large bowl with a wooden spoon until a shaggy dough forms. Then, turn it out onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic.

Can I use pre-minced jarred garlic?
For the best, sweetest, and most complex flavor, roasted garlic is essential. Jarred garlic will give a sharper, harsher taste and lacks the creamy texture. It’s worth the extra time to roast your own.

The butter oozed out a lot during baking. What happened?
This can happen if the butter was too soft or if you spread it too close to the very edges. Leave a small border around the triangle when spreading the butter to contain it.

Recipe Card

Prep time: 45 minutes
Cook time: 30 minutes
Total time: 1 hour 15 minutes (plus roasting time)
Servings: 8
Category: Appetizer, Side Dish
Difficulty: Intermediate
Cuisine: American
Yield: 1 Christmas Tree

Ingredients

▢1 head garlic
▢extra virgin olive oil
▢3/4 cup warm whole milk (about 110°F)
▢2 1/4 teaspoons instant yeast
▢1 tablespoon honey
▢2 large eggs
▢3 1/4 cups all-purpose flour, plus more for rolling
▢1 teaspoon kosher salt
▢1 stick + 2 tablespoons salted butter, at room temperature, divided
▢1/2 cup grated parmesan
▢1 tablespoon chopped fresh sage
▢2 teaspoons dried basil
▢1 teaspoon dried oregano
▢1 teaspoon dried parsley
▢1 pinch chili flakes

How to make

Preheat your oven to 400°F (200°C).
Slice the top off the garlic head to expose the cloves. Place it on a piece of foil, drizzle with olive oil, wrap tightly, and roast for 40-55 minutes, until the cloves are soft, golden, and caramelized.
In the bowl of a stand mixer fitted with a dough hook, combine 3 cups of flour, yeast, and salt. Add the warm milk, honey, eggs, and 2 tablespoons of the butter. Mix on medium-low speed for 4-5 minutes until a soft dough forms. If the dough is very sticky, add the remaining 1/4 cup of flour, a little at a time. Cover the bowl and let the dough rest for 30-60 minutes until slightly puffed.
When the garlic is cool, squeeze the soft cloves into a medium bowl. Add the remaining 1 stick of butter, parmesan, sage, basil, oregano, parsley, and chili flakes. Mash everything together with a fork until a spreadable butter forms.
Line a large baking sheet with parchment paper. On a lightly floured surface, divide the dough in half. Roll each half into a large rectangle, about 15×11 inches. Place one rectangle on top of the other. To form a triangle, cut from the bottom left corner to the center of the top edge. Repeat from the bottom right corner to the center top, creating a large triangle. Save the corner scraps for another use.
Separate the two triangles. Place one triangle on the prepared baking sheet. Spread about 2/3 of the garlic butter evenly over the surface, leaving a small border.
Carefully place the second dough triangle on top, aligning the edges. Using a sharp knife or pizza cutter, cut horizontal strips about 1-inch wide from the top to the bottom, leaving the central 1/2-inch strip uncut as the “trunk.”
Grasp the ends of each strip and twist them away from each other two or three times. Brush the entire surface with the remaining garlic butter.
Bake for 25-30 minutes, or until the bread is puffed and deep golden brown. Serve immediately with marinara sauce for dipping.

Notes

The active prep time includes the 30-60 minute dough rest.