Side Dishes
America's Test Kitchen cheesy garlic bread recipe delivers the crispy, golden perfection we all crave—every time. After years of testing, we've cracked the code for a foolproof method that transforms store-bought dough into restaurant-quality bread with irresistible garlic butter and melted cheese.
The secret lies in proper proofing and precise brushing techniques that create that signature crispy crust while keeping the interior tender.
This recipe starts with a simple yet essential step: proofing the dough at the right temperature for optimal texture. We then infuse rich garlic butter with fresh herbs and spices, which we brush on in layers to ensure maximum flavor penetration.
The baking process is where the magic happens—even heat distribution creates that coveted crispy exterior with a gooey, melty interior that's impossible to resist.
What sets this apart is the attention to detail in every step, from the garlic butter preparation to the final browning. You'll achieve a cheesy garlic bread that's golden-brown and crispy on the outside, with perfectly melted cheese and tender bread throughout.
The aroma alone will have everyone gathering around the table, and each bite delivers that perfect balance of garlicky richness and cheesy goodness.
Whether you're serving this as an appetizer, side dish, or main course, it's versatile enough for any meal. The techniques here can be adapted to homemade dough or other bread varieties, making it a recipe you'll return to again and again.
Let's get started on creating your perfect cheesy garlic bread.
Ingredients for america's test kitchen cheesy garlic bread
Fourteen ingredients. One golden, crispy masterpiece—just like ATK's perfect cheesy garlic bread.
| Ingredient | Amount | Notes |
|---|---|---|
| Store-Bought Bread Dough 🍞 | 1 lb | Italian or French loaf preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for garlic butter |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced for butter |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garlic butter |
| Fresh Rosemary 🌿 | 1 tbsp | Finely chopped, for garlic butter |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Freshly shredded, low-moisture |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated, for topping |
| Kosher Salt 🧂 | ½ tsp | For seasoning butter |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| All-Purpose Flour 🌾 | ¼ cup | For dusting dough |
| Olive Oil 🫒 | 1 tbsp | For brushing dough |
| Egg Yolk 🥚 | 1 whole | For egg wash |
The dough is everything. Italian or French loaves from the bakery section (like Pepperidge Farm or Breads Bakery) give the best texture—avoid those sad, dense loaves that sit in the freezer for months. Proofing is key: let it sit at room temp for 30-45 minutes until it's puffy but not overproofed. I always grab dough from Whole Foods or Trader Joe's—their sourdough or ciabatta work great too. Just check the ingredients—stick to simple flour, water, yeast, and salt for best results.
No fresh herbs? Dried parsley and rosemary at half the amount works, but trust me on the fresh stuff—it makes all the difference. The butter needs to stay cold when mixing with garlic; if it melts, chill the mixture for 10 minutes before brushing. Mozzarella is non-negotiable here—low-moisture shredded (like Kraft) melts cleaner than fresh. Parmesan? Freshly grate a wedge—pre-shredded has anti-caking agents that make it taste like sawdust. Short on olive oil? Melted butter works in a pinch, but it won't crisp as well.
This bread reheats beautifully—wrap it in foil and warm in a 350°F oven for 5-7 minutes until bubbly. Store leftovers wrapped tightly at room temp for 2 days or freeze for 3 months. I always make a double batch: one for dinner, one for lunches. The garlic butter keeps in the fridge for 5 days if stored in an airtight container—just bring it to room temp before brushing. Pro tip: brush the dough with olive oil before baking for extra crispiness.
Why You'll Love This Recipe
- No-Knead Magic: I start with store-bought dough—no rolling, no stress, just punch it down and stretch it out. Five minutes of hands-on work, and you’ve got a golden crust waiting for the good stuff.
- Layered Flavor Bomb: That first bite? Crispy, buttery edges with gooey melted cheese inside, all kissed by fresh rosemary and parsley. The garlic? It’s there—bold but not overpowering, like a warm hug for your taste buds.
- Weeknight Superstar: Toss a loaf in the oven while your pasta boils or your chicken roasts. It’s the ultimate sidekick—no one skips dinner when this is on the table, even on a Tuesday night.
- Budget-Friendly Stretch: A single dough ball feeds four, and the butter, garlic, and herbs cost pennies. Leftovers? Toast them up the next morning—crunchy, cheesy, and still delicious. Efficiency at its finest.
Step-by-step instructions for america's Test Kitchen cheesy garlic bread
Here's how to transform store-bought dough into restaurant-quality garlic bread with that perfect crispy-golden crust.
Prepare the Garlic Butter Compound
In a medium bowl, combine the 0.5 cup unsalted butter, 6 cloves minced garlic cloves, 0.25 cup chopped fresh parsley, 1 tablespoon finely chopped fresh rosemary, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper. Use a fork to mash everything together until you achieve a smooth, well-blended paste. The butter should be cold so it holds its shape when you spread it later.
This step is crucial for flavor distribution. I like to press the mixture through a fine-mesh sieve to remove any large garlic pieces that might make the bread taste bitter. Transfer the garlic butter to a small bowl and refrigerate while you prepare the dough. The cold butter will create those beautiful, crispy pockets when baked.
Shape and Proof the Dough
Lightly dust a clean surface with 0.25 cup all-purpose flour and roll out the 1 lb store-bought bread dough to about 1/4-inch thickness. For a classic loaf shape, form it into a 12-inch rectangle about 6 inches wide. If your dough feels sticky, dust with more flour but don't overdo it—too much flour makes the crust tough.
Transfer the shaped dough to a parchment-lined baking sheet. Brush the top lightly with 1 tablespoon olive oil to help create a golden crust. Cover loosely with plastic wrap and let it proof at room temperature for 30-45 minutes until it rises about 50% and springs back slowly when pressed gently. This proofing step ensures your bread will be light and airy.
Assemble and Apply the Garlic Butter
Preheat your oven to 375°F. Once the dough has proofed, spread about 1/3 of the garlic butter evenly over the entire surface, leaving a 1/2-inch border uncovered. Then sprinkle 1 cup shredded mozzarella cheese evenly over the butter, pressing it down lightly so it sticks. This layering creates that gooey, melty center we all love.
Fold the uncovered edges inward to create a sealed loaf, then spread another 1/3 of the garlic butter over the folded sides. Finally, sprinkle the remaining 1 cup shredded mozzarella cheese and 0.5 cup grated parmesan cheese over the top. The cheese will melt beautifully during baking, creating that perfect pull-apart texture.
Bake to Crispy Perfection
Brush the entire loaf with the 1 whole egg yolk mixed with 1 tablespoon water for a beautiful golden finish. Bake in the preheated oven for 25-30 minutes until the crust is deep golden brown and crispy. You'll know it's done when you tap the bottom—it should sound hollow.
For extra crispiness, I recommend broiling for 1-2 minutes at the end, watching carefully to avoid burning. The bread will be hot when you remove it, but that's exactly what you want for serving immediately. The contrast between the crispy exterior and gooey interior is what makes this recipe special.
Pro Tips For Making America'S Test Kitchen Cheesy Garlic Bread
- Roast Garlic First: I learned this the hard way—raw garlic burns easy and tastes bitter. Slice those cloves thin, toss them in a dry pan over medium heat for 3-4 minutes until golden, then crush them. The flavor’s deeper, and you won’t end up with a charred mess in your butter.
- Don’t Skip the Rest: Store-bought dough needs time to relax after shaping. Let it sit, loosely covered, for at least 30 minutes before baking. I used to rush this, and my bread always turned out dense. Give it that window—your crust will thank you.
- Butter Matters: Unsalted butter is your friend here, but don’t skimp on the salt. Mix in ½ teaspoon per 4 tablespoons of butter, or your bread will taste bland. (Yes, even if you’re using salted dough—trust me, it balances better.)
- Bake in Stages: Start your bread at 425°F for 10 minutes to get the crust going, then drop to 375°F. I was skeptical until I tried it—the first high-heat blast builds flavor, while the lower temp finishes it evenly without burning. No more dry edges or raw centers.
Dietary considerations for this dish
Gluten-Free Adaptations
For gluten-free versions, use a high-quality gluten-free bread dough like Canyon Bakehouse or Udi's gluten-free loaf. These doughs mimic traditional texture when proofed properly. Replace regular flour with gluten-free all-purpose flour blend for dusting, like King Arthur Measure for Measure.
Keep in mind gluten-free doughs require 10-15% more proofing time—check for doneness by gently pressing the surface. 💡
Dairy-Free Options
Swap the mozzarella and parmesan for dairy-free alternatives like Miyoko's Creamery shredded mozzarella and Violife parmesan. For the garlic butter, use Earth Balance vegan butter instead of unsalted butter. These substitutes melt beautifully and maintain the cheesy flavor profile. The texture will be slightly different but still delicious.
Lower-Carb Versions
Transform this into a keto-friendly dish by using low-carb tortillas or almond flour bread dough like Caulipower. Replace the cheese with nutritional yeast for a cheesy flavor without the carbs. The garlic butter remains the same, but reduce the portion to 2 tablespoons to keep it low-carb.
This version is perfect for those watching their carb intake but still craving cheesy garlic goodness.
Allergen-Friendly Swaps
For nut allergies, ensure your garlic butter ingredients are nut-free—stick to butter, garlic, and herbs. For egg allergies, replace the egg wash with 1 tablespoon olive oil mixed with 1 teaspoon water.
If you're avoiding dairy, use dairy-free cheese and ensure your bread dough is certified gluten-free and dairy-free. Always double-check labels to avoid cross-contamination risks. ✨
Vegetarian Considerations
This recipe is naturally vegetarian, but if you're using store-bought dough, verify it's free from animal rennet or other non-vegetarian additives. For extra flavor, add 1 teaspoon smoked paprika to the garlic butter.
The combination of garlic, herbs, and melted cheese makes this a satisfying vegetarian dish that pairs perfectly with soups, salads, or pasta.
Nutrition facts
Frequently asked questions
Can I use this recipe with homemade bread dough?
For homemade dough, use a basic Italian-style bread recipe with 1 ½ cups all-purpose flour, 1 tsp yeast, 1 tsp salt, and ¾ cup warm water. Knead for 10 minutes, let it rise for 1-2 hours, then shape and proof as directed. The texture will be slightly denser but still delicious.
Why does my garlic bread turn out gummy instead of crispy?
Gummy bread usually means the dough was overproofed or the oven wasn't hot enough. Always proof dough until it's 50% larger (not fully doubled) and preheat the oven to 375°F. For extra crispiness, brush with olive oil before baking and broil for 1-2 minutes at the end.
Can I make this ahead of time?
Yes! Assemble the loaf (without baking) up to 24 hours ahead and refrigerate. Bake straight from the fridge, adding 5-10 minutes to the baking time. For reheating, wrap in foil and warm at 350°F for 5-7 minutes until bubbly. The flavor actually improves overnight!
What's the best way to store leftovers?
Wrap cooled garlic bread tightly in plastic wrap or foil to keep it fresh. Store at room temperature for 2 days or freeze for 3 months. To reheat, wrap in foil and warm in a 350°F oven for 5-7 minutes until crispy again. Never microwave—it makes the bread soggy!
Can I add other cheeses to this recipe?
Try adding ½ cup grated Gruyère or ½ cup shredded provolone for extra depth. For a spicy kick, mix in ¼ cup shredded pepper jack. Just reduce the mozzarella to 1 ½ cups to maintain the right texture. The key is balancing meltability—avoid cheeses that don't melt well, like cottage cheese or feta.