Category: Side Dish, Appetizer
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Yield: 1 large loaf (8-10 servings)
Cuisine: American, Italian-Inspired
There’s garlic bread, and then there’s Cheesy Sourdough Garlic Bread. This recipe takes a simple concept and elevates it to something truly spectacular. The secret weapon? A sturdy, tangy sourdough boule. Its robust crust and chewy crumb stand up perfectly to the rich, garlicky butter and molten cheese, creating a textural masterpiece that is crispy, soft, savory, and utterly irresistible. Perfect for tearing and sharing, this is the ultimate sidekick to your favorite pasta night, soup, or salad.
Recipe Intensity: Easy
This recipe is perfect for cooks of all levels. The steps are straightforward, with no advanced techniques required. The most demanding part is patiently waiting for it to turn golden and bubbly in the oven!
Why You’ll Love This Recipe:
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Maximum Flavor: The combination of fresh garlic, Parmesan, and mozzarella creates a deep, savory flavor profile.
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Perfect Texture: A crispy, buttery exterior gives way to a soft, chewy, and cheesy interior.
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Crowd-Pleaser: This is a guaranteed hit at any gathering, from a family dinner to a game-day party.
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Incredibly Versatile: Easily customizable with herbs like fresh basil or a sprinkle of red pepper flakes for a kick.
Ingredients
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1 large sourdough bread boule (or a wide sourdough batard, about 10-12 inches long)
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½ cup (1 stick / 113g) unsalted butter, softened
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4-5 large cloves garlic, finely minced or pressed
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¼ cup fresh parsley, finely chopped
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½ teaspoon kosher salt (or to taste)
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¼ teaspoon black pepper, freshly ground
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1 cup shredded mozzarella cheese (low-moisture, part-skim works well)
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½ cup freshly grated Parmesan cheese
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Optional: ½ teaspoon dried oregano or 1 tablespoon fresh chopped basil
Equipment
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Sharp serrated knife
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Mixing bowl
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Baking sheet or sheet pan
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Parchment paper (for easy cleanup)
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Microplane or box grater
Instructions
Step 1: Prepare the Bread
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Using a sharp serrated knife, slice your sourdough loaf. You have two options here, both fantastic:
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Classic Slices: Slice the loaf into 1-inch thick slices, but do not cut all the way through the bottom crust. This creates a “pull-apart” effect.
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Hasselback-Style Crosshatch: For maximum crispy edges and butter penetration, make a series of 1-inch deep cuts in a crosshatch pattern across the top of the loaf, being careful not to cut through the bottom.
Place the prepared loaf on the lined baking sheet.
Step 2: Make the Garlic Butter Compound
In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, salt, and pepper. Mix vigorously with a fork or spatula until everything is fully incorporated and the mixture is fragrant. If using oregano or basil, add it now.
Pro-Tip: For an extra-deep garlic flavor, let this butter mixture sit for 10-15 minutes before using to allow the flavors to meld.
Step 3: Assemble the Garlic Bread
Using a butter knife or a small spatula, generously spread the garlic butter mixture into every crack and crevice you created. Get it in between the slices or deep into the crosshatch cuts. Don’t be shy—this is the soul of the recipe.
Step 4: Add the Cheese
Evenly sprinkle the shredded mozzarella cheese over the top of the loaf, pushing some of it down into the cuts. Follow with the freshly grated Parmesan cheese.
Pro-Tip: Grating your own Parmesan from a block is highly recommended, as it melts better and has a far superior flavor to the pre-grated kind, which often contains anti-caking agents.
Step 5: Bake to Perfection
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and starting to turn golden brown in spots. The exposed edges of the bread should be crisp and golden.
Step 6: Serve Immediately
Remove the cheesy garlic bread from the oven and let it rest for just 2-3 minutes—this allows the molten cheese to set slightly. Transfer to a breadboard or serving platter and serve immediately while it’s hot, crispy, and gooey!
Chef’s Notes & Variations
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Garlic Intensity: For a stronger, slightly sweeter garlic flavor, you can roast a whole head of garlic and mix the soft, caramelized cloves into the butter instead of using raw minced garlic.
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Spice it Up: Add ¼ teaspoon of red pepper flakes to the butter for a delightful kick.
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Bacon Lover’s Version: Crumble 4-5 slices of cooked bacon and mix it in with the cheeses before baking.
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Herb Swap: Fresh chives or thyme make excellent alternatives to parsley.
Nutrition Information
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Serving Size: 1 slice (from a 10-slice loaf)
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Calories: 285
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Total Fat: 16g
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Saturated Fat: 10g
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Cholesterol: 42mg
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Sodium: 480mg
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Total Carbohydrates: 26g
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Dietary Fiber: 1g
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Sugars: 2g
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Protein: 9g
Please note: Nutritional information is an estimate and can vary based on the specific brands of ingredients used and the size of your sourdough loaf.
Storage and Reheating
This bread is always best served fresh from the oven. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To Reheat:
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Oven/Toaster Oven (Recommended): Reheat at 375°F (190°C) for 5-8 minutes, or until warm and crispy. This method best restores the texture.
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Air Fryer: Reheat at 350°F (175°C) for 3-4 minutes.
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Microwave: Not recommended, as it will make the bread chewy. If you must, microwave for 15-20 seconds and then toast it for a minute to crisp it up.
Conclusion
This Cheesy Sourdough Garlic Bread is more than a side dish; it’s the star of the meal. Its intoxicating aroma as it bakes will draw everyone to the kitchen, and its incredible combination of crispy, chewy, cheesy, and garlicky textures and flavors will have them coming back for more. It’s a simple recipe that delivers a spectacular result, proving that the best foods are often the most comforting ones.
