I’ve perfected a five-ingredient Homemade Garlic Bread that packs buttery garlic into impossibly crispy edges and a gooey center, and there’s one tiny trick behind it you’ll want to read about.

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I always thought garlic bread was plain until I cracked this trick. The Best Garlic Bread Recipe seems simple but it hits different: soft center, edges that snap and that strong garlic punch.

I use unsalted butter and garlic cloves and let the mix do the heavy lifting while every slice goes from ordinary to addictive. You get butter soaked crumbs and that browned top that makes everyone stop talking, it’s kind of magic.

And yes, I screw up sometimes trying to make it fancy, yet somehow this keeps working and people keep asking for more.

Ingredients

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Crusty loaf, high in carbs, little fiber, perfect for soaking up buttery garlic juices
Rich creamy butter, adds golden browning and mouthfeel, not much protein or fiber
Pungent and savory garlic, low calorie, has immune friendly compounds, sharp flavor that wakes dishes
Parmesan cheese, savory umami punch, adds salty depth and protein, small calcium boost too
Parsley, bright herb that freshens rich flavors, adds color and a little vitamin lift

Ingredient Quantities

1 (12 to 16 oz) French or Italian loaf

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

4 large garlic cloves, minced

1/2 cup grated Parmesan cheese (about 45 g)

2 tablespoons fresh parsley finely chopped

How to Make this

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

2. Slice the loaf in half lengthwise so you have two long cut surfaces, or if you prefer cut into thick slices without cutting all the way through for pull apart bread.

3. In a bowl, mash the softened butter with the minced garlic, grated Parmesan, and most of the chopped parsley until smooth and well combined; save a little Parmesan and parsley for sprinkling later. If your butter isnt soft, pop it in the microwave for 5 to 10 seconds so it mixes easier.

4. Spread the garlic butter mixture evenly over both cut sides of the loaf, scraping every last bit from the bowl so you get all the garlic flavor.

5. Place the halves cut side up on the prepared sheet and bake 12 to 15 minutes until the butter is melted and the edges start to brown.

6. For a bubbly, golden top, switch oven to broil for 1 to 2 minutes but watch it like a hawk so it doesnt burn.

7. Remove from oven, sprinkle the reserved Parmesan and parsley over the top, let rest 2 minutes, then slice and serve warm.

Equipment Needed

1. Oven (preheat to 375 F / 190 C)
2. Baking sheet plus foil or parchment for easy cleanup
3. Serrated bread knife for slicin the loaf
4. Cutting board
5. Medium mixing bowl
6. Fork or small whisk to mash the butter and garlic
7. Spatula or butter knife to spread the garlic butter evenly
8. Measuring cups and spoons (1/2 cup, tbsp)
9. Oven mitts and a spatula or tongs to remove the hot bread from the sheet

FAQ

1 (12 to 16 oz) French or Italian loaf

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

4 large garlic cloves, minced

1/2 cup grated Parmesan cheese (about 45 g)

2 tablespoons fresh parsley finely chopped

Q: Can I make this ahead of time? A: Yes, assemble and wrap tightly, refrigerate up to 24 hours or freeze up to a month. Reheat covered at 350°F until warmed through.

Q: My top isnt browning, how do I get it crisp? A: Unwrap or open the foil for the last 3 to 5 minutes of baking or put it under the broiler for 30 to 60 seconds but watch it close so it doesnt burn.

Q: Can I use garlic powder instead of fresh garlic? A: You can, use about 1 teaspoon of garlic powder but fresh garlic gives the best flavor and texture.

Q: How do I reheat leftovers without drying them out? A: Reheat in a 350°F oven covered for 8 to 12 minutes. Uncover for a few minutes if you want it crisp. Avoid microwave only, it makes it soggy or rubbery.

Q: Can I add more cheese? A: Yes add mozzarella or fontina between slices for gooey pull-apart bread, or extra Parmesan on top for more flavor.

The BEST Garlic Bread Recipe Substitutions and Variations

Bread: ciabatta, sourdough boule, or a baguette (ciabatta/sourdough soak up the garlic butter better; use a baguette if thats what you got)
Unsalted butter: extra virgin olive oil (brush about 3 tbsp), or softened salted butter (reduce any added salt), or a 1:1 plant based vegan butter
Garlic cloves: roasted garlic for a mellow sweet flavor, or jarred minced garlic, or garlic powder in a pinch (use sparingly and taste as you go)
Parmesan cheese: Pecorino Romano or Asiago for a sharp salty bite, or mix Parmesan with shredded mozzarella for a melty, stretchy top

Pro Tips

1) Soften the butter but dont melt it. If you rush it, zap in 3 to 5 second bursts and press with a fork between bursts, or grate cold butter so it blends without turning runny. Melted butter soaks in and makes the bread soggy.

2) Get more garlic flavor by mincing super fine and letting it sit in the butter for 5 to 10 minutes before spreading. Or swap half the raw garlic for a little roasted garlic if you want a sweeter, less sharp bite.

3) Push the butter into every crack. Use a small offset spatula or the back of a spoon to force the mixture into slices or crevices so every bite has garlic. Also, to crisp the bottom, bake on a hot sheet or place closer to the oven rack, just keep an eye on it.

4) For the best top texture, broil but watch it like you mean it. Rotate the pan after 30 to 45 seconds if one side is browning faster. For extra gooeyness add a little shredded mozzarella with the Parmesan, or finish with a light brush of olive oil and sprinkle fresh parsley right before serving so it looks bright.

The BEST Garlic Bread Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I've perfected a five-ingredient Homemade Garlic Bread that packs buttery garlic into impossibly crispy edges and a gooey center, and there's one tiny trick behind it you'll want to read about.

Servings

servings

Calories

262

kcal

Equipment: 1. Oven (preheat to 375 F / 190 C)
2. Baking sheet plus foil or parchment for easy cleanup
3. Serrated bread knife for slicin the loaf
4. Cutting board
5. Medium mixing bowl
6. Fork or small whisk to mash the butter and garlic
7. Spatula or butter knife to spread the garlic butter evenly
8. Measuring cups and spoons (1/2 cup, tbsp)
9. Oven mitts and a spatula or tongs to remove the hot bread from the sheet

Ingredients

1 (12 to 16 oz) French or Italian loaf
1/2 cup (1 stick, 113 g) unsalted butter softened
4 large garlic cloves, minced
1/2 cup grated Parmesan cheese (about 45 g)
2 tablespoons fresh parsley finely chopped

Directions

Preheat oven to 375 F (190 C) and line a baking sheet with foil or parchment for easy cleanup.
Slice the loaf in half lengthwise so you have two long cut surfaces, or if you prefer cut into thick slices without cutting all the way through for pull apart bread.
In a bowl, mash the softened butter with the minced garlic, grated Parmesan, and most of the chopped parsley until smooth and well combined; save a little Parmesan and parsley for sprinkling later. If your butter isnt soft, pop it in the microwave for 5 to 10 seconds so it mixes easier.
Spread the garlic butter mixture evenly over both cut sides of the loaf, scraping every last bit from the bowl so you get all the garlic flavor.
Place the halves cut side up on the prepared sheet and bake 12 to 15 minutes until the butter is melted and the edges start to brown.
For a bubbly, golden top, switch oven to broil for 1 to 2 minutes but watch it like a hawk so it doesnt burn.
Remove from oven, sprinkle the reserved Parmesan and parsley over the top, let rest 2 minutes, then slice and serve warm.

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.