I’m sharing How to Make the Best Garlic Bread with a simple homemade garlic spread for perfectly buttery, garlicky, crunchy slices.

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I love garlic bread but never settle for watery, bland spreads. This Garlic Bread Recipe With Video shows you a perfectly buttery, garlicky, crunchy, addictive loaf.

Using crusty French or Italian bread and plenty of garlic cloves, I reveal the little tricks that make people ask “How Do You Make Garlic Bread” after one bite. You’ll see why folks debate “How To Make The Best Garlic Bread” and why this homemade spread beats store stuff every time.

The video keeps it real, with a few honest mistakes I made on first tries so you can skip the fails and get straight to the best crust.

Ingredients

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Bread: crusty loaf supplies carbohydrates and some fiber, gives structure and crunchy crust.
Butter: rich in fat and calories, adds creamy mouthfeel and helps toast evenly.
Garlic: pungent, low calorie, gives fresh sharp flavor, may boost immunity for real.
Parsley: bright herb adds freshness, small vitamin and mineral boost, looks nice on top.
Parmesan: salty umami punch, adds protein and savory depth, optional but very tasty.
Olive oil: fruity fat, used sometimes to boost richness and help browning, tiny antioxidants.

Ingredient Quantities

1 loaf crusty French or Italian bread (about 12 to 16 oz / 350 to 450 g)

1/2 cup (113 g) unsalted butter, softened

4 large garlic cloves, minced or grated

2 tablespoons fresh parsley, finely chopped

1/4 teaspoon kosher salt or to taste

1/8 teaspoon freshly ground black pepper

1/4 cup (25 g) grated Parmesan cheese (optional)

1 tablespoon extra virgin olive oil (optional)

Pinch red pepper flakes (optional)

How to Make this

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1. Preheat your oven to 375F (190C) and line a baking sheet with foil or parchment for easier cleanup.

2. Let 1/2 cup softened unsalted butter sit at room temp until spreadable, or zap it in the microwave for 5 to 8 seconds so it softens but does not melt.

3. In a bowl combine the softened butter with 4 minced or grated garlic cloves, 2 tablespoons finely chopped fresh parsley, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 1/4 cup grated Parmesan if using, 1 tablespoon extra virgin olive oil if using, and a pinch of red pepper flakes if you want heat. Mix well so it’s a smooth, spreadable garlic butter. Taste and adjust salt if needed.

4. Choose your loaf method: either slice the 12 to 16 oz crusty French or Italian loaf lengthwise, or make diagonal cuts about 1 inch apart almost all the way through for a pull apart loaf. Either way works, pick what you like.

5. Spread the garlic butter generously over both cut surfaces if halved, or smear into each cut if you did the pull apart method, making sure you use most of the mixture so every bite is garlicky.

6. If you want soft, steamy bread wrap the loaf loosely in foil. For a crispier crust leave it unwrapped. For a hybrid hack bake wrapped for 10 minutes then open the foil and broil for 1 to 2 minutes to get a golden top, watching it closely so it doesnt burn.

7. Bake on the middle rack for about 10 to 15 minutes until butter is melted and the top is golden to your liking. If broiling at the end keep the oven door open a little and stay right there, it goes from perfect to burnt fast.

8. Remove from oven, let rest 1 to 2 minutes so the butter settles, then garnish with a little extra chopped parsley and a sprinkle of Parmesan if you want.

9. Slice and serve warm. Leftovers reheat great in the oven at 350F for 5 to 7 minutes to regain crispiness.

Equipment Needed

1. Oven (preheat to 375F / 190C)
2. Baking sheet
3. Aluminum foil or parchment paper
4. Serrated bread knife
5. Cutting board
6. Mixing bowl
7. Measuring spoons and a 1/2 cup measure
8. Microplane or garlic press (and a small grater for Parmesan if using)
9. Butter knife or small spatula for spreading
10. Oven mitts or tongs for handling hot bread

FAQ

Q: Can I make the garlic butter ahead of time? A: Yes, mix the softened butter, garlic, parsley, salt and pepper and keep it in an airtight container in the fridge up to 5 to 7 days. You can also freeze the butter for 2 to 3 months, then slice off what you need.

Q: How do I get the outside crispy but keep the inside soft? A: Bake at 375 to 400 F (190 to 205 C) for 8 to 12 minutes, then broil 30 to 90 seconds to brown the top. Using a wire rack or placing bread directly on the oven rack helps air circulate so it stays crispy.

Q: Can I freeze assembled garlic bread? A: Yes. Spread the garlic butter on the loaf, wrap tightly in foil and plastic wrap, then freeze up to 2 months. Bake from frozen at 375 F for 15 to 25 minutes, unwrap and broil a bit if you want extra crisp.

Q: Should I use raw garlic, roasted garlic or garlic powder? A: Fresh minced or grated garlic gives the brightest, sharpest flavor. Roasted garlic is milder and sweeter if you want a softer taste. Garlic powder works in a pinch but wont taste as fresh.

Q: Is Parmesan and olive oil necessary? A: No, they are optional. Parmesan adds a salty, nutty finish and browns nicely. A little olive oil mixed with the butter helps make a crisper crust and adds flavor, but plain butter works great too.

Q: How long will leftover garlic bread last and how should I reheat it? A: Store leftovers in the fridge up to 2 to 3 days in an airtight container. Reheat in a 350 F oven for 6 to 10 minutes, or pop slices under the broiler for 1 to 2 minutes for a quick crisp up.

Garlic Bread Recipe With Video! How To Make Garlic Bread Substitutions and Variations

Bread:
- Ciabatta, same crusty exterior and open crumb so it soaks the garlic butter nice
- Baguette, thinner slices crisp faster and get extra crunch
- Sourdough boule, adds a tangy flavor that pairs great with Parmesan
- Gluten free crusty loaf, if you need a GF option
Butter:
- Ghee, richer and great for higher heat, use 1:1
- Extra virgin olive oil, for dairy free or lighter taste, drizzle instead of spreading
- Vegan butter, swap 1:1 for a dairy free version
Garlic:
- Roasted garlic, about one head roasted gives a mellow sweet garlic flavor
- Garlic powder, use about 1/8 teaspoon per fresh clove as an approximation
- Jarred minced garlic, roughly 1/2 teaspoon equals one fresh clove
Parmesan cheese:
- Pecorino Romano, saltier and sharper, use a bit less
- Asiago or Grana Padano, similar texture and nutty flavor
- Nutritional yeast, for a cheesy vegan sprinkle

Pro Tips

1. Make a garlic butter log and freeze it. Mix the butter, garlic and herbs, spoon onto plastic wrap, roll into a cylinder and chill. Then slice off rounds whenever you need garlic bread, its way faster and way less messy.

2. Roast one head of garlic sometimes instead of using it raw if you want a sweeter, milder flavor. Squeeze the softened cloves into the butter and mix, you get creamy, caramelized garlic that wont punch you in the face.

3. Use a microplane or fine grater for the garlic so you don’t get big chewy chunks. It blends into the butter better and spreads more evenly, so every bite tastes the same.

4. Brighten the mix with a little lemon zest or a tiny dab of anchovy paste for umami, just a little though or it will take over. These tricks make the bread taste more complex without adding extra work.

5. If you like contrast between soft inside and crisp top, warm the loaf wrapped to heat through then finish very briefly under the broiler or in a hot skillet for color. Watch it the whole time, it goes from perfect to burned faster than you think.

Garlic Bread Recipe With Video! How To Make Garlic Bread

Recipe by Louise Nightin

0.0 from 0 votes

I'm sharing How to Make the Best Garlic Bread with a simple homemade garlic spread for perfectly buttery, garlicky, crunchy slices.

Servings

servings

Calories

269

kcal

Equipment: 1. Oven (preheat to 375F / 190C)
2. Baking sheet
3. Aluminum foil or parchment paper
4. Serrated bread knife
5. Cutting board
6. Mixing bowl
7. Measuring spoons and a 1/2 cup measure
8. Microplane or garlic press (and a small grater for Parmesan if using)
9. Butter knife or small spatula for spreading
10. Oven mitts or tongs for handling hot bread

Ingredients

1 loaf crusty French or Italian bread (about 12 to 16 oz / 350 to 450 g)
1/2 cup (113 g) unsalted butter, softened
4 large garlic cloves, minced or grated
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon kosher salt or to taste
1/8 teaspoon freshly ground black pepper
1/4 cup (25 g) grated Parmesan cheese (optional)
1 tablespoon extra virgin olive oil (optional)
Pinch red pepper flakes (optional)

Directions

Preheat your oven to 375F (190C) and line a baking sheet with foil or parchment for easier cleanup.
Let 1/2 cup softened unsalted butter sit at room temp until spreadable, or zap it in the microwave for 5 to 8 seconds so it softens but does not melt.
In a bowl combine the softened butter with 4 minced or grated garlic cloves, 2 tablespoons finely chopped fresh parsley, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 1/4 cup grated Parmesan if using, 1 tablespoon extra virgin olive oil if using, and a pinch of red pepper flakes if you want heat. Mix well so it's a smooth, spreadable garlic butter. Taste and adjust salt if needed.
Choose your loaf method: either slice the 12 to 16 oz crusty French or Italian loaf lengthwise, or make diagonal cuts about 1 inch apart almost all the way through for a pull apart loaf. Either way works, pick what you like.
Spread the garlic butter generously over both cut surfaces if halved, or smear into each cut if you did the pull apart method, making sure you use most of the mixture so every bite is garlicky.
If you want soft, steamy bread wrap the loaf loosely in foil. For a crispier crust leave it unwrapped. For a hybrid hack bake wrapped for 10 minutes then open the foil and broil for 1 to 2 minutes to get a golden top, watching it closely so it doesnt burn.
Bake on the middle rack for about 10 to 15 minutes until butter is melted and the top is golden to your liking. If broiling at the end keep the oven door open a little and stay right there, it goes from perfect to burnt fast.
Remove from oven, let rest 1 to 2 minutes so the butter settles, then garnish with a little extra chopped parsley and a sprinkle of Parmesan if you want.
Slice and serve warm. Leftovers reheat great in the oven at 350F for 5 to 7 minutes to regain crispiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.