Can I prep this ahead of time?

Yes, and it freezes beautifully. Assemble the bread with the garlic butter, press back together, wrap tightly in foil, and freeze for up to 3 months. Bake directly from frozen at 400°F (200°C) for 25-30 minutes wrapped, then 5-8 minutes open to crisp.

Should I use fresh garlic or garlic powder?

Fresh garlic every time. Garlic powder adds a general garlic background note but it doesn't give you that sharp, fragrant, real garlic punch. If you're nervous about the raw garlic being too aggressive, bloom it in a little olive oil on the stovetop first — it mellows the bite and adds a subtle sweetness.

What's the best bread to use?

A crusty Italian or French loaf from your bakery is ideal. You want a bread with some structure — soft sandwich loaf won't hold up. Ciabatta is excellent if you can find it. If you've got a sourdough boule sitting around, slice it up and use it. The combination of sourdough tang and garlic butter is hard to beat.

Can I add cheese on top?

Absolutely. Shredded mozzarella or additional Parmesan on top during the final open bake phase is a classic move. Spread it on during the last 5 minutes and broil briefly to melt and brown.

My garlic bread is soggy in the middle. What happened?

Either the bread was too soft to start with, or it was wrapped too long without the open crisping phase. Make sure to open the foil and bake uncovered for at least 5 minutes. The crust needs direct oven heat to crisp up.

Baking Great Bread at Home

Crispy edges, buttery center, real garlic — the only recipe you'll ever need

Beginner

Homemade GarlicBread

by Henry Hunter Jr.

The side dish that steals the show

Bake Time

15-18 minutes

Yield

12-14 slices

Browse All Recipes Print Version View One-SheetNEW

Henry Hunter Jr., professional baker and recipe author

Perfection is not required

"Perfection is not required. Progress is."

— Henry Hunter Jr.

By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.

Authentic Flavor

Henry Hunter Jr. is the founder of Crust & Crumb Academy and author of six baking books.

Ingredients

Scale Recipe:

The Garlic Butter

unsalted butter, softened to room temperature

113g

fresh garlic cloves, finely minced or pressed

15g

extra virgin olive oil

15g

fresh flat-leaf parsley, finely chopped

finely grated Parmesan cheese

25g

fine sea salt

freshly ground black pepper

The Bread

crusty Italian or French bread loaf (about 12 oz)

340g

Pro Tip

Softened butter is non-negotiable. Cold butter doesn't blend smoothly with the garlic and parsley, and you'll end up with uneven flavoring. Pull it out of the fridge 90 minutes before you start.

Prep

Make the Garlic Butter

The garlic butter is the whole recipe. Get this right and you're done. Fresh garlic, not powder. Softened butter, not melted. Parmesan is optional but takes it from good to great.

Progress

0/2

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Bloom the Garlic (Optional but Recommended)

For a mellower, more rounded garlic flavor — especially if you're sensitive to raw garlic — warm the olive oil in a small saucepan over low heat. Add the minced garlic and cook gently for 1-2 minutes, stirring, until soft and fragrant but not browned. Let it cool for 5 minutes before adding to the butter. If you want a sharp, punchy garlic hit, skip this step and use the garlic raw.

Mix the Compound Butter

In a small bowl, combine the softened butter, garlic (and oil if you bloomed it), parsley, Parmesan, salt, and pepper. Use a fork to mash and blend everything together until smooth and uniform. Taste it. If it needs more salt, add a pinch. This is the moment to fix it.

Pro Tip

You can make the garlic butter up to a week ahead and keep it covered in the fridge. Let it soften to room temperature before spreading.

Assemble

Prep the Bread and Spread

Progress

0/4

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Preheat the Oven

Preheat your oven to 400°F (200°C).

Slice the Loaf

Using a serrated knife, slice the bread in half lengthwise. You should have two long halves, cut sides up.

Spread the Butter

Spread the garlic butter evenly over both cut sides. Be generous and get it all the way to the edges — every bite should have full garlic coverage.

Reassemble and Wrap

Press the two buttered halves back together. Wrap the whole loaf tightly in aluminum foil.

Bake

The foil phase the bread and drives the butter all the way through. The open phase crisps the exterior.

Watch Glossary

Bake Time: 15-18 minutesOven: 400°F / 200°CInternal Temp: 165°F / 74°C

Step by Step

Wrapped Bake

Place the foil-wrapped loaf on a baking sheet and bake at 400°F (200°C) for 10 minutes. The steam inside the foil softens the bread and lets the garlic butter fully penetrate.

Open and Crisp

Open the foil and fold it back to expose the cut sides. Continue baking for 5-8 more minutes until the edges are crispy and golden. For a darker, more toasted top, switch to the broiler for 1-2 minutes — but watch it closely.

Slice and Serve

Let it cool for 2-3 minutes (it's hot), then slice into serving pieces and get it to the table while the butter is still sizzling.

Wrapped Bake

10:00

Crisping

07:00

Baking Methods

The two-stage method for perfect garlic bread: soft and buttery inside, crispy outside.

Equipment: Baking sheet, aluminum foil

Wrap

Reassemble bread around garlic butter, wrap tightly in foil.

Bake Wrapped

400°F (200°C) for 10 minutes.

Open and Crisp

Fold back foil, bake 5-8 more minutes to crisp.

Nutrition Facts

Per 1 slice • 14 servings per recipe

Calories163

Carbohydrates16g

Protein4g

Fat9g

Saturated Fat5g

Fiber1g

Sodium280mg

* Values are estimates based on standard ingredients; actual values vary by brands and portion size.

Storage

Room Temperature

Best consumed immediately. Leftovers wrapped in foil at room temperature for up to 24 hours — reheat at 350°F (175°C) for 10 minutes.

Refrigerated

Not recommended. Refrigeration accelerates staling.

Frozen

Assemble unbaked, wrap tightly, freeze up to 3 months. Bake from frozen as directed above.

Refresh

Wrap in foil, reheat at 350°F (175°C) for 10-12 minutes to restore warmth and crunch.

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Troubleshooting

Baker's Notes

Common questions and solutions for perfect results

Join the Channel — Two ways to bake closer with me. The Starter $2.99/mo or The Apprentice Baker $9.99/mo at youtube.com/@henryhunterjr/join

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