Recipes
Sourdough Garlic Bread: Crispy, Buttery, Better Than Takeout
Turn a sourdough loaf into crackly, garlicky, herb-buttered bread. The technique for crispy edges and a soft center.
Sourdough garlic bread starts with a baked sourdough loaf, slathered in garlic-herb butter and baked until the edges are crispy and the center stays soft. Sourdough's sturdy crumb and tangy flavor make far better garlic bread than soft supermarket loaves.
Garlic butter
- 115g softened butter
- 4–6 garlic cloves, minced (or roasted for sweetness)
- 2 tbsp chopped parsley
- 1/2 tsp salt
- Optional: grated parmesan, red pepper flakes, lemon zest
Method
- Heat oven to 400°F.
- Mash the garlic butter ingredients together.
- Slice a sourdough loaf in half lengthwise (or into thick slices).
- Spread garlic butter generously over the cut surfaces.
- Bake 10–12 minutes until edges are golden and crisp.
- For extra crunch, broil 1–2 minutes at the end — watch closely.
Two styles
| Style | How |
|---|---|
| Open-faced crispy | Halve loaf, butter, bake cut-side up |
| Pull-apart | Slice almost through, butter between slices, wrap in foil |
| Cheesy | Add mozzarella + parmesan, broil to bubbling |
Tips
- Roast the garlic first (whole head at 400°F for 30 min) for a mellow, sweet flavor.
- Day-old sourdough is ideal — it crisps better than fresh.
- Don't skimp on butter; it's what makes it great.
Frequently asked questions
What sourdough is best for garlic bread?
A sturdy country loaf or baguette. The chewy crumb holds up to the butter and stays crisp.
Can I make it ahead?
Assemble it, wrap, and refrigerate; bake when ready. Or freeze buttered slices and bake from frozen.
How do I keep the center soft but edges crispy?
Bake at 400°F (not lower) and don't over-bake — the contrast comes from a hot, quick bake.
Garlic bread is a perfect use for yesterday's loaf. SourdoughAI helps you bake loaves worth turning into it — and plan for leftovers.