Cheesy Pull Apart Bread Recipe Everyone Begs Me For

This cheesy pull apart bread is the kind of thing that disappears before you even sit down.

You know that moment at a party when everyone crowds around the snack table pretending not to be obsessed with the food? Yeah, this bread is that moment. Every time I bake it, I swear someone ends up guarding the pan like it’s treasure. It’s buttery, loaded with gooey cheese, and every piece pulls apart like a little victory. I originally made it on a whim for a movie night, just playing around with some leftover green onions and cheese I had in the fridge. Didn’t expect it to become a full-on obsession.

If you’ve ever had a bloomin’ onion, this is kinda like its cozy, cheesy cousin. No deep frying needed. And while it might look impressive (hello, gorgeous cheese-pull), it’s ridiculously easy to throw together. Honestly, it’s one of those recipes that makes you feel like a genius in the kitchen with barely any effort.

So if you’re looking for a showstopper appetizer or just something dangerously addictive to snack on… you’re in the right place.

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WHY YOU WILL LOVE THIS RECIPE

• Cheese in every bite – Every pull gives you gooey cheddar and stretchy mozzarella tucked deep into the bread. It’s messy in the best way and impossible to stop picking at.
• No fancy tools or weird ingredients – You don’t need a mixer, a food processor, or anything fancy. Just a knife, a spoon, and a baking sheet. That’s it.
• Crowd-pleaser magic – I’ve taken this to game nights, birthdays, even a random Tuesday dinner. People lose their minds over it every time.
• Perfect for beginners – If you’ve never baked a thing in your life, you can still pull this off. The hardest part is slicing the bread, and even that’s kinda fun.
• Totally customizable – Want to throw in garlic? Swap cheeses? Add a bit of spice? Go for it. This bread forgives everything.
• Ready in under an hour – From prep to plate, you’re looking at about 40 minutes. Most of that time? The oven’s doing the work.

INGREDIENTS FOR CHEESY PULL APART BREAD

cheese

• 3.5 oz (100 g) matured cheddar cheese, thinly sliced
• 3.5 oz (100 g) mozzarella cheese, thinly sliced

bread

• 1 loaf (400–450 g) unsliced bread

butter mixture

• 1/3 cup (70 g) butter, melted
• 1/2 cup chopped green onions (about 4–5 stalks)
• 2 tsp flax and sesame seeds (optional)

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STEP BY STEP INSTRUCTIONS

• STEP 1). Preheat your oven to 350°F (180°C) and line a baking sheet with foil.
• STEP 2). Slice the loaf lengthwise and widthwise in a grid pattern, being careful not to cut all the way through the bottom.
• STEP 3). In a small bowl, stir together the melted butter, chopped green onions, and seeds if you’re using them.
• STEP 4). Tuck the cheese slices into the cuts of the bread, making sure they’re evenly spread throughout.
• STEP 5). Drizzle the butter mixture all over the bread, letting it sink into the cracks.
• STEP 6). Wrap the whole loaf in foil and bake for 15 minutes, then unwrap and bake for another 10 minutes until the cheese is melted and bubbling.

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EXPERT COOKING TIPS FOR BLOOMIN’ ONION BREAD

• Don’t slice all the way through. Seriously, go slow when you’re cutting the bread. If you slice through the bottom, everything falls apart and turns into a cheesy mess (and not in the good way).
• Use room temp butter. Melted butter is key here, but starting with room temperature butter helps it melt evenly without separating. No weird clumps or watery pools.
• Pack in that cheese. Don’t be shy. The more cheese you stuff into those cracks, the better the payoff. I like to double up the cheddar in some spots just for that extra hit of flavor.
• Go fresh with the bread. Day-old bread works, but fresh bread gives you the best contrast between a crispy crust and soft, fluffy inside.
• Line your pan. I learned this the hard way. Cheese drips. Butter spreads. Foil saves your sanity.

RECIPE FAQ

CAN I MAKE THIS AHEAD OF TIME?

Yes, you totally can — and I do it all the time when I’m hosting. Just prep the bread by cutting it, stuffing in the cheese, and pouring over the butter mixture. Then wrap it tightly in foil and pop it in the fridge. It’ll hang out there happily for up to a full day. When you’re ready to bake, just slide it into the oven straight from the fridge and add a couple extra minutes to the baking time. That’s it. No stress, no mess.

WHAT TO SERVE WITH CHEESY PULL APART BREAD

This bread is the definition of shareable, so I usually treat it like the star of a snack spread. It’s perfect with a bowl of tomato soup or a big green salad if you want to pretend you’re being balanced. I’ve also served it alongside pasta dinners, roasted chicken, and even chili — not gonna lie, that combo hits hard.

If you’re doing a party thing, put it on a platter with other finger foods like stuffed mushrooms, sliders, or wings. It works with pretty much anything salty, saucy, or savory. And if you’ve got leftover bread (which, let’s be honest, you probably won’t), it’s insane dipped into scrambled eggs the next morning.

Thanks for sticking with me to the end.

Whether you’re whipping this up for a party, a cozy night in, or just because you’re craving something cheesy and ridiculous, this pull apart bread always delivers. I’ve made it more times than I can count, and every single time, someone asks for the recipe. So now it’s yours too. Just be ready — once you make it, you’re officially the person everyone expects to bring “that bread” to every gathering.

Let me know how it turns out if you try it. I’m already cheering you on from my kitchen.