This garlic bread recipe is the only one you’ll ever need – it’s creamy cheesy perfection and it’s so easy to make!
The other day I was flipping through my rather large stack of unread cooking magazines searching for recipes to tear out and save for later. I came across a recipe for how to make homemade garlic bread – creamy onion garlic bread, to be precise –and my heart stopped. The name alone was enough to make my mouth start watering. It wasn’t pretty.
I hurriedly ripped the recipe out, because with ingredients like onions and garlic it had to be good, right? Well, yeah, I’m sure it probably was a “good” recipe, but it wasn’t what I was hoping for. The list of ingredients included garlic powder, but no real garlic, and that, my friends, is a real tragedy.
Creamy Garlic Cheese Bread
I decided right then and there that I was going to save the world from eating mediocre garlic bread and, y’all, I don’t want to brag or anything, but this is the best garlic bread I have ever eaten in my life.
I created something amazing, if you ask me. If you try just one recipe from this site, let it be this one. Seriously. Delicious doesn’t even begin to describe the creamy yumminess that is this bread.
Here’s what you’ll need to make the best garlic bread recipe ever: cream cheese, butter, mayonnaise (if you’re a mayo hater, just double the amount of cream cheese), Parmesan cheese, garlic, garlic powder, green onions, salt and pepper. Oh, and a loaf of french bread.
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The bread gets sliced in half, so I’ll bake one half of the loaf right away and pop the other half in the freezer for another day. This is easy to freeze – just stick it into the freezer, uncovered, for thirty minutes. After thirty minutes the topping should be frozen enough not to smear all over the place. Wrap it tightly in aluminum foil and freeze until needed. Bake it straight from the freezer at 400 degrees for 10-15 minutes. Keep an eye on it, though, you won’t want it to get too brown and crunchy.
This garlic bread recipe is the only one you'll ever need - it's creamy cheesy perfection and it's so easy to make!
Calories: 158 kcal (8%) | Carbohydrates: 14 g (5%) | Protein: 4 g (8%) | Fat: 9 g (14%) | Saturated Fat: 4 g (25%) | Cholesterol: 17 mg (6%) | Sodium: 224 mg (10%) | Potassium: 51 mg (1%) | Vitamin A: 210 IU (4%) | Vitamin C: 0.5 mg (1%) | Calcium: 40 mg (4%) | Iron: 1 mg (6%)This Korean Cream Cheese Garlic Bread is so unbelievably good! The exterior is perfectly crunchy, while the interior is kind of custardy all while still chewy like good bread should. It's filled with a lightly sweetened cream cheese filling and loaded with exactly what you want in a garlic bread - garlic flavor!
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We finally got to taste these Korean cream cheese garlic breads after watching so many Korean street food videos. And let me tell you, they are AMAZINGGGGG! 🤤
The bread's got everything you want. It's crispy, soft, chewy, garlicky, buttery, sweet and savory! It's so easy to eat too many. But hey, no regrets! 😆
If you liked this recipe, you may also like our other Asian bakes like Korean sausage bread , Korean mochi bread , and black sesame mochi muffins .
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Korean cream cheese garlic bread is a popular Korean street food featuring a twist on classic garlic bread. Rather than using loaves of bread, this garlic bread uses medium size rolls, about 5 inches wide, that's been cut into wedges. The bread is filled with sweetened cream cheese and a dunked in a garlic butter custard.
Korean cream cheese garlic breads are a combination between sweet and savory. Just imagine a really good buttery garlic bread slathered with the perfect amount of lightly sweetened cream cheese. Yup, garlicky, slightly sweet, balanced saltiness, and a nice layer of creaminess with a tang.
Besides the flavor, these garlic bread are also well balanced in texture. The interior of the bread is partly custardy and moist while the other parts are chewy like good bread. And because the bread is baked a second time with the garlic butter, the exterior becomes amazingly crunchy. So, yeah. You've got the soft, the chewy, and the crunch, all in one!
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The main difference between the two, besides the obvious addition of cream cheese, is that the garlic butter for making Korean cream cheese garlic breads is more like a buttery custard than butter. The garlic butter custard contains milk and eggs to make the Korean garlic bread moist and kind of custardy inside.
The other difference between the two is that Korean cream cheese garlic breads are a bit on the sweeter side. Both the cream cheese filling and the garlic butter custard have sugar added, and honestly, it tastes really good!
1. Dissolve and activate the dry yeast by sprinkling it over the warm water. Give the yeast a stir and set aside for a few minutes.
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2. Add the all-purpose flour, sugar, and salt into the stand mixer bowl and give it a quick mix with the dough hook. Once the yeast is dissolved, add the water to the flour mixture.
*Depending on where you live, you may or may not need as much water for the dough, so adjust accordingly. You can start off with 1⅓ cup water and increase the amount as needed.*
3. Mix on low speed until the dough roughly comes together, then increase the speed to medium high. Knead the dough until it is smooth, elastic, and passes the window pane test.
Front View Red Vegetable Borsh Inside White Plate With Sour Cream Garlic Bread On The Wooden Desk Soup Meal Dish Stock Photo
Pinch off a piece of dough and gently stretch it between your fingers. If the dough can stretch until you can see silhouettes through it. It's passed the window pane test. If it tears, keep kneading.
4. Smooth and round the dough into a ball. Place it back into the bowl and cover. Let the dough proof in a warm area until it's doubled in size, about 45 minutes to 1 hour.
5. Punch down the dough and fold it onto itself a couple of times to deflate the gases. Portion the dough into 6 equal pieces. Do lightly flour your hands and the work surface as needed. The dough will be a bit tacky.
Sour Cream Breadstick
6. Tightly tuck and roll each piece of dough to form smooth balls. Place them at least 3 to 4 inches part on a parchment lined sheet pan. Cover the dough balls and let them proof in a warm area until almost doubled, about 45 minutes to 1 hour.
Because this dough does not contain any fat, sometimes the rolls can get stuck onto the parchment after they are baked. You can lightly grease the parchment paper to prevent the buns fro getting stuck.
. Brush each dough with egg wash if you'd like. Once the oven is at 350°F, bake the rolls for 20 to 25 minutes or until the interior registers 190°F.
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Brushing the rolls with egg wash is optional. If the rolls are brushed, they will be golden brown and glossy after baking. If not, they will still be golden, not as dark, and no gloss. But the breads will be baked again, so the breads will get a bit darker.
8. Remove the bread rolls from the oven once they're done and let them cool at room temperature until comfortable to handle.
Combined the softened cream cheese and sugar in a medium mixing bowl. Whisk until the everything is smooth and the sugar is well incorporated. Transfer the cream cheese filling to a pipping bag or ZipLoc bag and set aside until needed.
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1. In a large heat proof mixing bowl, add the melted butter, milk, sugar, garlic, parsley, and eggs. Whisk until everything is well combined.
2. Place the bowl over a pot of gently simmering water (aka bain marie) and mix until the sugar has dissolved and the mixture is warm and loose. Make sure to constantly mix the garlic butter to prevent scrambling the eggs. Keep the garlic butter warm and set aside until needed.
*You can also heat up the garlic butter in the microwave, but there's a highly chance of scrambling the eggs. So make sure to heat the mixture in short increments and mix between each heating!*
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2. When the bread rolls are cool enough to hand, cut each bread into 6 or 8 equal wedges. Make sure to NOT cut through the bread completely so that the wedges stay intact.
4. Once the bread rolls are filled, dunk each bread into the warm garlic butter mixture. Let the bread soak up the garlic butter for a couple seconds and make sure to not forget the areas in between the wedges. Turn the bread upside down to let excess drip off and place it back on the parchment lined sheet pan. Repeat with remaining breads.
5. Pipe the the remaining cream cheese in the center of the cream cheese garlic breads and give each a little sprinkle
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