There is no stopping this Garlic Bread, y’all. It is the BEST recipe. What could be better than delicious crispy-yet-chewy bread, toasted with softened salted butter and garlic in every bite?! I’ve got 3 basic tips that will level up your homemade garlic bread, and 3 methods for how to make it. Let me show you just how easy it is!
The other day we were at my parents house and my 3-year-old threw a bouncy ball across the room. It ricocheted off the wall, the couch, the chair, and I’m pretty sure made contact with grandma’s head at some point. I told him, in my most menacing mom voice, “If I see you throw that ball one more time I’m taking it away.”
A few minutes later we hear more bouncy ball noises from the living room. I race over to the mayhem and say “Edison! You can’t throw the bouncy ball!” And he looks back at me so calmly, as if he’s explaining something to an idiot: “But you didn’t see me.”
Homemade Garlic Bread Recipe
You know when you’re about to dive into a nice, respectable dinner full of protein and vegetables and then someone busts out the garlic bread, and you lose your ever-loving mind? All rational decision-making goes out the window. You are a transformed into a bread-and-butter machine. Your pupils might even turn into heart-shaped garlic bulbs at some point.
This happens every time I visit an Italian restaurant. I scour the menu for the perfect dish, then they take the menus away and bring out the bread. The garlic-mania sets in, and I decide I was actually planning to eat my carefully chosen meal for lunch tomorrow anyway, because right now all I want is the hot toasty garlicky butter bread in front of me. And I want it
There is just nothing better than fresh garlic bread. I’m actually pretty sure God was talking about garlic bread specifically when he mentioned the staff of life.
Homemade Garlic Bread Recipe (5 Ingredients)
I used to be absolutely terrible at making garlic bread. How is it possible to screw up something so simple? But I always did. I would burn it, not add enough butter, add too much salt. Ugh.
I made probably about 15 loaves of garlic bread testing for this post, and my freezer is full of reject bread to prove it. Edison likes to punish me when I serve him overly-crusty garlic bread. He eats the one bite from the center that is buttery and soft, and then methodically crushes the too-hard edge into smithereens that he sprinkles about under his chair. My shrieks of indignation after each meal are worth every ounce of effort to him, no doubt.
I’m here to make sure this never happens to you. Here are all my best tips that will deliver garlic bread that is pleasantly soft and chewy in the center, yet shatteringly crispy on the edges (if you want–I also include instructions for soft garlic bread.) It is perfectly buttery in every bite. And I’ll show you how to make it without it getting dried out.
Best Pull Apart Garlic Bread Recipe
I do not insist on using real, fresh garlic for my garlic bread. Don’t get me wrong, I love me some real deal garlic, but sometimes on a weeknight if you ask me to smash and peel and mince 5 cloves of real garlic I will punch you in the face. Just kidding. For real though, I think good quality garlic powder does a knock out job for garlic bread.
You can tell a garlic powder is high quality by how it looks. The kind at Costco that I buy is actually called “granulated garlic” and you can indeed see little granules. It should be golden yellow. If it looks like a bottle of white chalk dust, don’t you dare.
Turns out, the American idea of garlic bread is just that… an American idea! Bruschetta is a distant relative, but you can thank early Italian-American immigrants for this glorious buttery tradition. Early immigrants were sometimes called “garlic eaters” or said to be wearing “Italian perfume” since garlic was so ubiquitous (and pungent) in Southern Italian cooking. I think Italians took the attempted insult as a challenge and rolled with it, throwing garlic even on top of their bread. Take that, haters! Garlic for liiiiife.
Easy Homemade Garlic Bread Recipe
Garlic bread is stupid easy, guys. There are only 4 essential ingredients, plus some extra bonus ones if you’re feelin fancy. Full recipe is at the bottom of the post!
This recipe is so simple that the ingredients actually do matter. (That said, you add enough butter and garlic to cardboard and I will probably eat it.)
French bread is the most traditional. I like to use the “Country French Bread” from Costco, it is amazing. (That’s what you see in the photos.) A French loaf from the grocery store will do too! But don’t limit yourself, you can make garlic bread out of anything (not cardboard, I was kidding):
Garlic Cheese Bread {with Olive Oil}
These are just ideas. You can use any kind of bread you want! The higher quality it is, the better your garlic bread will be!
Let’s get to it! Here’s how to make the garlic butter part of your garlic bread. Full recipe is at the bottom of the post!
We are going to use 3/4 cup butter for one loaf of bread, that’s 1 and 1/2 sticks. There is no secret ingredient in this recipe, the secret is just MORE BUTTER. Most recipes call for one stick of butter for a loaf, and it’s just not enough to make it the
Cheesy Garlic Bread
Start out with 3/4 cup butter in a bowl. I like to use a really high quailty brand of butter, like Kerry Gold. Let it soften to room temperature, or heat it in the microwave at a low power level until it’s soft. I heat on power level 2 for about a minute and it works perfect.
You don’t want to use melted butter. It’s harder to get an even spread on your garlic bread. And then, because it’s already melted when it hits the oven, it tends to just melt right off the bread onto your pan. When you use softened butter, it melts slowly INTO your bread.
Add a bit of kosher salt to your butter. Use about 1/8 teaspoon if you have salted butter. Use upwards of 1/2 teaspoon if you have unsalted butter. (If all you have is table salt, use less.)
Great Garlic Bread Recipe
Add 1/4 teaspoon high quality garlic powder, even if you are using real garlic. I love how this flavors the butter in addition to the individual pieces of garlic.
Use a chef’s knife. I’ve tried every other garlic method in the land. Garlic press, garlic grate plate, shaking cloves in a mason jar to remove peels, etc. Nothing works as well as a simple knife, trust me. If you put your back into it and smash them real good, the peels come right off.
Mince your garlic pretty fine. I like to use about 5-6 cloves, or about 3 tablespoons per loaf of bread. But you can use less than that if you want! I’m kind of a garlic freak. Go big or go home.
The Best Garlic Bread
Now it’s time to rub your fingers on your knife under running water to get the stinky garlic smell off your fingers. Don’t skip this step, I hate garlic fingers. It works so well!
I love herby garlic bread. My favorite combo is a little rosemary, a little thyme, and a buncha parsley. You could do all three or just one. It really levels up your garlic bread! I love it!
Garlic bread success is all down to technique. So choose which kind you want to try and go for it! Pictures are here; full recipe is below.
Easy Homemade Garlic Bread From Sliced Bread
This first method is my favorite way to make garlic bread. I love a good crispy edge with buttery layers that shatter when you bite in, and a soft buttery center.
Do you see that sad sorry dried out spot? Don’t be like that. Give it some butterlove. You have to butter every single nook and cranny of this bread. We want super crunchy crispy craggy edges, and butter is how we get there.
I still remember a conversation between my brother and our cousin Tony when we were all pretty young kids. Tony was saying that no one knows how to make PB&J’s the right way except him. “People are always just slapping the peanut butter in the middle. You have to carefully spread to the very edge. My mom never gets it right.”
Easy Garlic Bread Recipe (10 Minutes)
I’m trying to imagine how fast my eyes would pop out of my head if my ingrate 10-year-old complained about the way I made his sandwiches…but in this case, I have to say, you are very disrespectful, Tony, but you are also very right. SPREAD TO THE VERY EDGE Y’ALL. It matters.
, the same blessed Shirley who gave us these Creamy Mashed Potatoes and the Famous Dinner Rolls. So I think we can forgive her if she didn’t spend more than about 5 seconds per sandwich as she tossed them out to her 6 children.)
Bake at
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