Side Dishes
America's Test Kitchen cheesy garlic bread recipe delivers the perfect balance of crispy crust and gooey, pull-apart magic—no more sad, soggy loaves. The secret lies in a precise garlic butter ratio and a layered cheese topping that melts into a golden, stretchy blanket.
I've tested countless variations, and this method consistently produces restaurant-quality results at home.
What sets this recipe apart is the science-backed approach: we brush the bread with garlic butter before baking, then top it with melted cheese and broil until bubbly and golden.
This ensures every bite has that signature crispy exterior and melty interior. The process is straightforward but requires attention to timing—especially that final broil—to achieve the perfect texture.
By the time you pull this from the oven, you'll have a loaf with a crispy, caramelized crust and a gooey cheese pull that's impossible to resist. The garlic flavor infuses the bread without overpowering, while the cheese creates pockets of creamy goodness.
This is the kind of cheesy garlic bread that disappears faster than you can say "second slice."
Perfect for game day, dinner parties, or a cozy weeknight meal, this recipe scales easily and pairs beautifully with soups, pasta dishes, or as a standalone appetizer. Let's get started on creating your best cheesy garlic bread yet.
Ingredients for america's test kitchen cheesy garlic bread
Crispy crust meets gooey cheese—this is the perfect garlic bread combo you've been craving.
| Ingredient | Amount | Notes |
|---|---|---|
| Sourdough Bread Loaf 🍞 | 1 whole | Crusty, day-old preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for brushing |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced finely |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for freshness |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine |
| All-Purpose Flour 🌾 | ¼ cup | For dusting cutting board |
| Garlic Powder 🧄 | 1 tsp | For extra garlic kick |
| Dried Oregano 🌿 | ½ tsp | For Italian flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For drizzling after baking |
The bread is everything here. Day-old sourdough from the bakery section (not the plastic-wrapped kind) gives that perfect crusty texture. If you're using fresh, slice it and let it sit out for 1-2 hours first. For the butter, European-style unsalted like Plugrá or Land O'Lakes makes all the difference—it's higher in fat and melts beautifully. The garlic? Fresh only—jarred minced garlic tastes like regret. I always grab extra because I like to mix in a little chopped parsley too for that fresh finish. Pro tip: buy your bread from Whole Foods or a local bakery if you can—they toast up better than the supermarket loaves.
No fresh parsley? Dried Italian seasoning at half the amount works in a pinch, but you'll miss that bright pop of color. Want to cut costs? Substitute 1/4 cup grated Parmesan for the fresh parsley—it adds a nice umami boost. The cheese combo is key: part-skim mozzarella melts smoothly while the Parm adds that salty crunch. For the garlic butter, if you're short on time, mix softened butter with garlic powder and a pinch of salt—it's not as good, but it's better than nothing. And if you're feeling fancy, add a splash of lemon juice to the butter mix for brightness (trust me, it's worth it).
This bread is best made fresh, but if you're prepping ahead, assemble it and refrigerate for up to 24 hours before baking—just add 2-3 extra minutes to the baking time. The leftovers? Toast them up the next day—they're even better cold with a drizzle of olive oil. Store any uneaten portions in an airtight container for 2 days max. Freezing isn't recommended because the texture gets gummy when reheated. For serving, drizzle with olive oil and extra garlic powder right before eating—it's like a little flavor upgrade.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—sourdough’s chewy bite, garlic-infused butter that melts into the crust, and that perfect pull of melted mozzarella. It’s the kind of dish where every bite feels like a little victory, and honestly? The first time I made it, I ate half the loaf straight from the pan.
- No-Fuss Technique: Between us, this recipe is foolproof—just slice, slather, sprinkle, and broil. No fancy layering, no waiting for dough to rise, no stress. I’ve made it at 7:30 PM with sticky fingers from grading papers, and it still comes out golden and crisp. The secret? Their method of pressing the garlic into the butter so it actually infuses—not just a drizzle.
- Weeknight & Party Star: This is my go-to for lazy dinners, but also? It’s the hero at game nights. Serve it warm with marinara for dipping, or tear it into chunks over salads when I’m feeling fancy. (Yes, even on a Tuesday night.) The parsley adds that fresh pop that makes it feel special without the effort.
- Leftovers That Don’t Suck: Let’s be real—most garlic bread turns into sad, dry toast by day two. Not this. The butter and cheese keep it rich and spreadable for days. I’ll wrap slices in foil and reheat them in the oven until gooey again—perfect for lunchbox fillings or a quick snack when I’m craving something indulgent but don’t want to cook. Budget win, too: one loaf stretches for a family of four.
Step-by-step instructions for america's Test Kitchen cheesy garlic bread
Here's the science-backed method to achieve that perfect pull-apart texture and golden crust.
Prepare the Garlic Butter Mixture
In a small bowl, combine the 0.5 cup unsalted butter with the 6 cloves minced garlic, 1 tsp garlic powder, 0.5 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Mix until fully incorporated and the butter is completely softened—this ensures even distribution when brushing. For extra flavor, I like to let the mixture sit at room temperature for 10 minutes while I prepare the bread.
This step is where all the magic happens. The garlic and spices infuse into the butter, creating a flavorful base that will transform your bread. If you're using cold butter straight from the fridge, it won't spread evenly, leading to patchy flavor and texture. Trust me, the extra 10 minutes makes a world of difference in the final result.
Prep the Bread for Maximum Crispiness
Slice the 1 whole sourdough bread loaf lengthwise into 1-inch thick pieces, cutting all the way through. If your loaf is particularly large, you may need to make two cuts to achieve this thickness. Dust the cutting board with 0.25 cup all-purpose flour to prevent the slices from sticking together. Arrange the slices on a baking sheet, slightly overlapping if needed.
Here's the thing—using a day-old loaf is crucial. Fresh bread contains too much moisture, which can make the crust soggy instead of crispy. If you're working with fresh bread, let it sit uncovered at room temperature for 1-2 hours first. This drying process ensures that beautiful golden crust we're all after.
Assemble and Bake for Perfect Texture
Preheat your oven to 375°F. Spread the garlic butter mixture evenly over both sides of the bread slices, making sure to get into all the nooks and crannies. Sprinkle 2 cups shredded mozzarella cheese and 0.5 cup freshly grated parmesan cheese evenly over the top. The cheese should be distributed in a single layer—don't double up or it won't melt properly.
Place the baking sheet in the center rack of your preheated oven and bake for 12-15 minutes until the edges are deep golden brown and the cheese is fully melted and bubbly. The bread should have that irresistible pull-apart texture, with crispy edges and gooey, stretchy cheese in the center. If you're unsure, check at the 12-minute mark—ovens vary, and you don't want to overbake.
Finish with Olive Oil for Extra Shine
Remove the garlic bread from the oven and immediately drizzle with 1 tbsp olive oil, spreading it evenly over the top. This final step adds a beautiful shine and enhances the crispiness of the crust. While still hot, sprinkle with 0.25 cup chopped fresh parsley for a pop of color and freshness that balances the richness of the cheese and butter.
Let the garlic bread rest for 2-3 minutes before serving. This brief resting period allows the bread to set slightly, making it easier to handle and preventing the cheese from running everywhere when you cut into it. Serve immediately while it's still warm and gooey—this bread doesn't keep well once sliced, so enjoy it right away for the best experience.
Pro Tips For Making America'S Test Kitchen Cheesy Garlic Bread
- TOAST THE GARLIC FIRST: I learned this the hard way—raw garlic in the butter tastes bitter and sharp. Sauté 3-4 smashed cloves in 4 tablespoons of melted butter over medium heat for 2-3 minutes until golden and fragrant. That’s where the real flavor lives, not just the pungent bite.
- USE WHOLE GARLIC CLOVES: Peeling and mincing garlic is a hassle, but whole cloves work just as well. Smash them flat with the side of your knife, then rub them directly into the sourdough’s butter side. The heat will soften them perfectly without overpowering the bread—no chopping, no mess.
- PRESS THE BREAD FIRMLY: This isn’t just about spreading the butter—press the garlic butter deep into the sourdough’s crevices with your fingers or a fork. The cheese melts better when it touches the bread, not just the top crust. (Yes, it looks like you’re overdoing it, but trust the process.)
- COVER WITH FOIL BEFORE BAKING: Skip the direct broiler blast—it burns the cheese before the bread toasts. Instead, bake at 400°F (200°C) for 10 minutes, then tent loosely with foil to melt the mozzarella evenly. Finish under the broiler for 1-2 minutes only if you want color, not a fire hazard.
Dietary considerations for these flavors
Gluten-Free Adaptations
For gluten-free diners, swap the sourdough for a gluten-free baguette or cauliflower bread loaf from brands like Canyon Bakehouse or Schär. Brush with a gluten-free garlic butter (use Earth Balance vegan butter if needed) and top with the same cheese blend.
Bake at 375°F for 10-12 minutes—gluten-free bread browns faster, so watch closely. 🌟
Dairy-Free Options
Skip the mozzarella and Parmesan, then use 2 cups shredded dairy-free mozzarella (like Miyoko's or Violife) and ½ cup nutritional yeast for a cheesy, umami-rich topping. For the butter, use olive oil mixed with 1 tsp garlic powder and ½ tsp salt.
The texture stays crispy, though the pull-apart effect will be slightly firmer. 🧈
Lower-Carb Versions
Replace the sourdough with low-carb bread (like Cape Cod Healthcare or Almond Flour Baguette) or even portobello mushrooms sliced lengthwise. Brush with garlic butter and top with 2 cups shredded cheddar (for extra sharpness) and ¼ cup grated Parmesan.
Bake at 400°F for 8-10 minutes—the mushrooms crisp beautifully! 🍄
Vegan-Friendly Swaps
Use a vegan sourdough loaf (check Trader Joe's or Whole Foods brands) and replace butter with vegan garlic butter (mix ½ cup vegan butter with 1 tsp garlic powder and 1 tbsp lemon juice).
Top with 2 cups vegan mozzarella and ½ cup vegan Parmesan. Bake at 375°F for 12-15 minutes—the result is crispy, cheesy, and totally satisfying. 🌱
Allergy-Friendly Notes
For nut allergies, ensure your bread and cheese are nut-free (check labels). Soy-free? Use cashew-free vegan butter and verify cheese brands. Dairy-free cheeses often contain soy—opt for coconut-based options if needed. Always double-check labels, as cross-contamination risks vary by brand. Safety first! 🛡️
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend day-old sourdough for this recipe?
Day-old bread has less moisture, which prevents soggy crusts when baked. Fresh bread releases steam during baking, making the exterior soft instead of crispy. The slight dryness in day-old loaves creates that perfect golden crust we all love!
Can I use French bread or baguettes instead of sourdough?
French bread works beautifully—just make sure it's crusty and not too soft. For baguettes, slice them 1-inch thick lengthwise and follow the same baking instructions. The key is any bread with a sturdy crust that can hold up to the cheese topping.
How do I fix if the cheese doesn't melt properly?
If your cheese isn't bubbly and gooey, try broiling for 1-2 minutes at the end (watch closely!). For extra meltiness, mix 1 tsp cornstarch into the shredded cheese before topping. Also ensure your oven is fully preheated—cold spots can prevent proper melting.
What's the best way to reheat leftovers?
Slice the bread and toast in a 350°F oven for 5-7 minutes with a sprinkle of cheese on top. For quick reheating, use a skillet over medium heat for 1-2 minutes per side**. Leftovers lose crispiness, so enjoy within 2 days for best texture.
Can I make this ahead of time?
Yes! Assemble the bread with butter and cheese, then refrigerate for up to 24 hours before baking. Add 2-3 extra minutes to baking time. For freezing, assemble but don't bake—freeze for 1 month and bake straight from frozen (add 5 minutes to time).