Side Dishes
America's Test Kitchen garlic bread recipe delivers the perfect balance of a crispy crust and tender interior—no more soggy or burnt results. The secret lies in precise dough preparation and a garlic-infused butter compound that infuses flavor without overpowering.
After years of testing, we’ve cracked the code for restaurant-quality garlic bread at home, every time.
This recipe starts with a simple, foolproof dough that develops flavor as it rises, ensuring a soft yet sturdy base. The garlic butter—made with fresh garlic, parsley, and a touch of lemon—melts into the warm bread, creating pockets of rich, aromatic flavor.
Unlike store-bought versions, this method guarantees even browning and a texture that’s crispy on the outside and pillowy inside.
What sets this apart is the America’s Test Kitchen approach: no shortcuts, just precise techniques. The dough rests just long enough to develop gluten without overproofing, while the garlic butter is spread evenly for maximum flavor distribution.
The result? A loaf that’s so good, it’ll disappear faster than you can say "garlic butter."
Serve as an appetizer with marinara for dipping or alongside pasta for a hearty side. The method scales perfectly for crowds, and variations like adding herbs or cheese keep it versatile. Ready to master the perfect garlic bread? Let’s get started.
Ingredients for america's test kitchen garlic bread
Twelve ingredients for restaurant-quality garlic bread with a crispy crust and tender interior.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Dry Yeast 🍞 | ¼ tsp | Ensure yeast is fresh and active |
| All-Purpose Flour 🌾 | 3 ½ cups | Bread flour for better texture |
| Granulated Sugar 🍚 | ½ tsp | Enhances yeast activation |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for garlic butter |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for butter compound |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for butter compound |
| Lemon Zest 🍋 | 1 tsp | Brightens garlic butter flavor |
| Large Egg 🥚 | 1 whole | Room temperature for dough |
| Whole Milk 🥛 | ¼ cup | Warmed to 100°F for dough |
| Olive Oil 🫒 | 1 tbsp | For brushing bread surface |
| Coarse Sea Salt 🧂 | ½ tsp | For sprinkling before baking |
The flour is where texture magic happens. King Arthur or Bob’s Red Mill bread flour gives that perfect chew, but all-purpose works in a pinch. Yeast must be fresh—test it in warm water with sugar (it should bubble within 5 minutes). The butter for the dough and garlic compound needs to be cold but workable; Plugrá or Land O’Lakes are reliable brands. Fresh garlic cloves are non-negotiable—jarred minced garlic lacks the depth. Look for plump, firm bulbs with no sprouting. Parsley should be bright green; Trader Joe’s sells pre-chopped for convenience.
No bread flour? Add 1 tbsp vital wheat gluten to all-purpose for better structure. Short on parsley? Substitute 1 tbsp dried parsley (use half the amount). The lemon zest can be swapped for orange zest, but lemon’s brightness is ideal. For the dough, Greek yogurt or sour cream, can replace milk*, but the fat content matters—use full-fat. The olive oil matters too; California avocado oil has a neutral taste that won’t overpower. If you’re baking for a crowd, double the dough recipe—it scales perfectly.
Store the dough in the fridge for up to 24 hours before baking (flavor improves with time). The garlic butter can be prepped 2 days ahead and kept in the fridge; bring to room temp before spreading. Baked garlic bread reheats best in a 350°F oven for 5-7 minutes—wrap in foil to keep it soft. For leftovers, slice and freeze between parchment paper; toast directly from frozen for crispy results. The secret to restaurant-quality texture? Don’t skip the olive oil brush—it’s what creates that golden, crispy crust.
Why You'll Love This Recipe
- This recipe uses pantry basics: flour, sugar, yeast, butter, and salt. No specialty ingredients, no markup gimmicks. I’ve made a loaf for under $3, and it feeds four with leftovers that taste just as good the next day. That’s efficiency I can get behind.
- No-Knead Magic: I’ll admit, I was skeptical about yeast dough without kneading—but this recipe proves it works. The yeast and sugar activate while you mix, so the dough comes together in minutes. No stand mixer, no elbow grease, just a bowl and a spoon.
- Butter-Loaded Payoff: Between us, this isn’t just garlic bread—it’s a butter party. The dough gets folded with cold butter twice, creating layers so rich and flaky, you’ll want to eat it straight from the pan. That crispy crust with the tender, buttery inside? Chef’s kiss.
- Game for Any Meal: Honestly, I make this for everything. Weeknight dinners? Check. Sunday funday spread? Done. Even breakfast—yes, really—when I’m too lazy to cook. It reheats beautifully, so it’s my go-to for movie nights or last-minute guest surprises.
Step-by-step instructions for america's test kitchen garlic bread
Master this foolproof method for achieving the perfect balance of crispy crust and soft interior every time.
Prepare the Garlic Butter Compound
In a small bowl, combine the 0.5 cup unsalted butter with the 4 cloves minced garlic cloves, 0.25 cup chopped fresh parsley, and 1 tsp lemon zest. I like to use a fork to mash the butter slightly so it incorporates evenly with the other ingredients. The mixture should look like a coarse paste with visible flecks of parsley and garlic.
Transfer the mixture to a small saucepan and place it over low heat. Stir gently for 2-3 minutes until the butter melts completely and the garlic begins to soften. Remove from heat immediately—you don't want the garlic to brown or burn, as that would make the butter bitter. Let it cool slightly while you prepare the dough.
Make the Dough and Knead Properly
In a large mixing bowl, combine the 3.5 cups all-purpose flour, 0.5 tsp granulated sugar, 1 tsp salt, and the 0.25 tsp active dry yeast. I use a whisk to distribute the yeast evenly throughout the flour mixture before adding liquids. This ensures the yeast activates consistently throughout the dough.
Create a well in the center and add the 1 whole large egg (room temperature), 0.25 cup warmed whole milk, and 1 tbsp olive oil. Using a wooden spoon, gradually incorporate the wet ingredients into the flour mixture until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Shape and Proof the Dough
Divide the dough into 4 equal portions (about 1 pound each) and shape each into a 12-inch round loaf. I like to use my hands to gently press and stretch the dough into an even circle. Place each loaf on a parchment-lined baking sheet and cover loosely with a clean kitchen towel.
Let the dough proof at room temperature for 1-2 hours until it has nearly doubled in size. You'll know it's ready when you gently press a finger into the dough and it springs back slowly. This slow proofing develops the gluten properly, which is crucial for that soft interior we're after.
Apply the Garlic Butter and Bake
Preheat your oven to 375°F. Once the oven is hot, spread the cooled garlic butter compound evenly over the top of each loaf, using your fingers to press it into the dough. Sprinkle generously with the 0.5 tsp coarse sea salt—this enhances the flavor and helps create that perfect crispy crust.
Bake for 25-30 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. The edges should be crispy to the touch, while the interior remains soft and pillowy. If you're serving immediately, brush the warm bread with a little more olive oil for extra richness.
Pro Tips For Making America'S Test Kitchen Garlic Bread
- MIX THE DOUGH BY HAND: DESCRIPTION: I used to rely on a stand mixer for this, but the ATK recipe works best with a good old-fashioned knead—about 10 minutes by hand. The gluten develops more evenly, and you’ll get that tender, pillowy texture without overworking it. (Yes, even if you’re impatient like me.)
- SALT THE WATER FOR THE YEAST: DESCRIPTION: The recipe calls for warm water, but I add a pinch of salt (about ¼ teaspoon) to it before mixing in the yeast. It’s not in the original, but it mimics the flavor of the final dough and prevents that bland yeast taste. Trust me, it’s subtle but makes a difference.
- DON’T SKIP THE SECOND RISE: DESCRIPTION: After shaping the dough, the ATK recipe has a second rise—usually 30-60 minutes. I’ve learned the hard way that cutting this short means dense, chewy bread. Set a timer and let it puff up noticeably; it’s the secret to that light, airy texture.
- BRUSH WITH MELTED BUTTER TWICE: DESCRIPTION: The recipe says to brush with butter before baking, but I double up after the first 10 minutes in the oven. The first layer locks in moisture, while the second adds that golden, crisp finish. (Pro move: use a pastry brush for even coverage.)
Essential equipment for this dish
Must-Have Tools
Start with a digital kitchen scale—I swear by the OXO Good Grips model—because precise measurements ensure consistent dough texture. For shaping, a 12-inch round baking pan (like Nordic Ware) gives perfect rounds, but a rimmed baking sheet works too.
A wooden dough scraper (I use Lapin) makes cleanup easier and helps with dough portioning.
Garlic Butter Prep
A small saucepan with low, even heat control is essential for melting the garlic butter without burning. I prefer All-Clad stainless steel for its responsiveness. A microplane (like Barbour) for lemon zest ensures fine, even strips.
For mincing garlic, a garlic press (I use OXO Good Grips) is faster than a knife, but a sharp chef’s knife works too.
Dough Handling
A stand mixer with a dough hook (I use KitchenAid) saves time and effort, but a wooden spoon works for hand-kneading. For proofing, a proofing basket (like West Bend) keeps dough contained, but a lightly floured towel works in a pinch.
A thermometer (I love Thermoworks) ensures your milk is 100°F—warm but not hot.
Baking Essentials
An oven thermometer (I use Thermoworks) verifies your oven’s accuracy—critical for even baking. A parchment-lined baking sheet prevents sticking and ensures crispy edges. For brushing olive oil after baking, a pastry brush (like Westcott) gives a thin, even coat.
A cooling rack (I use OXO Good Grips) keeps bread from getting soggy.
Optional Upgrades
A food processor (like Cuisinart) speeds up dough prep for larger batches. For extra flavor, a mortar and pestle (I use Cuisinart) crushes garlic and herbs into a paste. A pizza stone (like Lodge) adds crispiness if you’re baking on it instead of a sheet.
For serving, a wooden bread board (like West Elm) keeps bread warm and adds rustic charm.
Nutrition facts
Frequently asked questions
Can I make this garlic bread recipe without a stand mixer?
This recipe works perfectly with hand-kneading. After combining your wet and dry ingredients, turn the dough onto a lightly floured surface and knead for 8-10 minutes using a wooden spoon or your hands until smooth and elastic. The key is patience—press and fold the dough repeatedly to develop the gluten properly.
Why does my garlic bread turn out dry or crumbly?
Dry garlic bread usually means the dough was over-kneaded or underproofed. Knead just until smooth (8-10 minutes), and let it proof until it nearly doubles in size. Also, ensure your butter isn't too warm when mixing—it should be soft but not melted. For extra moisture, brush the baked bread with melted butter while still warm.
How do I store leftovers to keep them fresh?
Store cooled garlic bread in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze between parchment paper—this prevents freezer burn. To reheat, wrap slices in foil and warm in a 350°F oven for 5-7 minutes or toast directly from frozen for crispy results.
Can I add cheese to this garlic bread?
Yes! Sprinkle 1/2 cup grated Parmesan or 1/4 cup shredded mozzarella over the garlic butter before baking. For extra gooeyness, add cheese after baking and let it melt for 2-3 minutes under the broiler. Try fontina or gruyère for richer flavor—just watch closely to avoid burning.
What's the secret to getting that perfect crispy crust?
The crispy crust comes from three things: olive oil (brush before baking), proper proofing (dough should spring back slowly), and high heat (bake at 375°F until golden). For extra crunch, broil for 1-2 minutes at the end—but watch closely to avoid burning!