America's Test Kitchen Garlic Bread Recipe: Buttery Crust With Foolproof Garlic Infusion

America's Test Kitchen garlic bread recipe delivers the perfect balance of crispy, buttery crust and rich garlic infusion—no more soggy or underseasoned loaves. The secret lies in precise dough hydration and a garlic butter compound that infuses flavor without overpowering.

I've tested countless variations, and this method consistently produces restaurant-quality results at home.

What sets this recipe apart is the foolproof garlic infusion technique, where garlic is cooked in butter until golden before mixing with dough. This creates deep, aromatic flavor without burning.

The dough itself uses a simple mix of flour, yeast, and water, with just enough butter to ensure a tender yet crispy crust.

By the time you pull it from the oven, you'll have garlic bread with a golden-brown, shatteringly crisp exterior and a soft, pillowy interior. The garlic butter melts into every bite, delivering layers of savory flavor that pair perfectly with soups, pasta, or as a standalone appetizer.

Ready to elevate your garlic bread game? This recipe includes optional variations like toasted herbs or truffle oil for modern twists. Let's get started—your taste buds will thank you.

Ingredients for america's test kitchen garlic bread

Precision ingredients for restaurant-quality garlic bread—no shortcuts, just perfect flavor balance.

The yeast is critical here—Bob's Red Mill or Saf-Instant are reliable brands. Always check the expiration date; old yeast won't activate properly. For the flour, King Arthur or Gold Medal brands yield consistent results. The butter matters too—Plugrá or Land O'Lakes unsalted work best for even melting. Fresh garlic cloves should be firm and vibrant; avoid any with sprouts. The olive oil should be extra-virgin with a peppery finish to complement the garlic. Store yeast in the freezer to extend its shelf life, and keep flour in a cool, dark place.

No fresh parsley? Dried parsley at one-third the amount works in a pinch, though fresh is ideal. Want extra depth? Add 1/2 tsp of lemon zest to the garlic butter for brightness. For a modern twist, swap 1 tbsp of the olive oil for truffle oil—just use half the amount since it's potent. If you prefer a different herb, thyme or rosemary work beautifully in the garlic butter. The garlic powder and oregano are optional but recommended for that restaurant-quality flavor. Always measure your yeast by weight if possible—1 packet equals 2.25 teaspoons.

This dough keeps well for 24 hours in the fridge, covered tightly. For longer storage, freeze the dough in an airtight container for up to 3 months. The garlic butter can be prepped 1 day ahead and stored in the fridge. When reheating, wrap the cooled garlic bread in foil and warm in a 350°F oven for 5-10 minutes. For extra crispiness, toast the cooled slices in a skillet over medium heat for 1-2 minutes per side.

Step-by-step instructions for america's Test Kitchen garlic bread recipe

Mastering this technique delivers restaurant-quality garlic bread with a crispy, buttery crust and perfectly infused garlic flavor.

In a small bowl, combine the 0.5 cup unsalted butter with 2 tbsp extra-virgin olive oil until fully melted and smooth. This creates a rich, flavorful base that won't separate. Add the 6 whole garlic cloves, minced finely, and mix thoroughly to distribute the garlic evenly throughout the butter mixture.

Next, incorporate the 0.5 tsp garlic powder and 0.25 tsp dried oregano into the butter. These dried spices provide depth and complexity that fresh garlic alone can't match. Stir in the 1 tsp kosher salt to balance the flavors. The mixture should be well combined but still soft enough to spread easily. Cover and refrigerate until ready to use.

In a large mixing bowl, combine the 1 cup warm water (measured at 110°F) with the 0.25 tsp active dry yeast and 1 tbsp granulated sugar. Let this sit for 5-10 minutes until the mixture becomes frothy and bubbles form on the surface. This indicates the yeast is active and ready to work.

Add the 3 cups all-purpose flour and 1 tsp kosher salt to the yeast mixture. Using a wooden spoon or your hands, stir until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it's too dry, add 1 tbsp warm water at a time until it reaches the right consistency.

Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size. The dough should feel light and airy when pressed gently with a finger.

Punch down the risen dough to release air, then divide it into 4 equal portions. Roll each portion into a 12-inch long log, about 1.5 inches in diameter. This shape ensures even baking and maximum surface area for that perfect crispy crust.

Place the dough logs on a parchment-lined baking sheet, cover with a damp towel, and let them rise again for 30-45 minutes until slightly puffy. The second rise is crucial for developing flavor and texture in the final product. During this time, preheat your oven to 375°F for baking.

Spread the chilled garlic butter mixture evenly over the surface of each dough log, using your fingers to press it into the dough. The butter should coat the entire surface and slightly seep into the cracks for maximum flavor infusion. Sprinkle the 0.25 cup chopped fresh parsley over the top for a pop of color and freshness.

Bake the garlic bread in the preheated oven for 20-25 minutes until the crust is deep golden brown and crispy. Rotate the baking sheet halfway through for even browning. The bread is done when it sounds hollow when tapped on the bottom and the internal temperature reaches 190°F.

Remove from the oven and let cool for 5 minutes before serving. The bread will continue to crisp up as it cools, and the garlic flavor will meld beautifully with the buttery crust. Serve warm with your favorite soup or pasta dish.

Storing and reheating your america's test kitchen garlic bread

Refrigerator Storage

Freshly baked garlic bread keeps beautifully in the fridge for up to 3 days when stored properly. After cooling completely, wrap each log tightly in plastic wrap followed by a layer of aluminum foil to lock in moisture and crispness.

Place in an airtight container or resealable bag. I like using Ziploc Freezer Bags for individual portions—they prevent drying and make reheating a breeze. 🌡️

For best texture, avoid storing the garlic butter separately—it loses its rich flavor when not in contact with the dough. If you must separate, store the butter in a small glass jar with a tight-sealing lid and refrigerate alongside the bread.

Freezer Prep

Garlic bread freezes exceptionally well for up to 3 months without sacrificing quality. After baking, let it cool completely, then wrap each log individually in plastic wrap and foil. Place wrapped logs in a freezer-safe bag with all air squeezed out. Label with the date—trust me, you'll forget! 🧊

For maximum crispiness after thawing, freeze the bread unassembled. Make the garlic butter fresh after thawing and assemble just before baking. This prevents the butter from becoming grainy in the freezer.

Oven Reheating

My preferred method is reheating in a 375°F oven for 8-10 minutes wrapped in foil. The foil traps steam to revive the bread's soft interior while the oven's dry heat recrisps the crust.

For extra browning, unwrap and broil for 1-2 minutes at the end. This works best for room-temperature bread—thaw overnight in the fridge first. ⏰

For multiple pieces, arrange on a baking sheet and cover loosely with foil. Rotate halfway through for even heating. The internal temperature should reach 165°F—this ensures safety while maintaining texture.

Microwave Hack

When you're in a hurry, the microwave works surprisingly well. Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power for 20-30 seconds.

The paper towel prevents drying. For best results, press down gently with another plate while microwaving to restore some crispness. 💡

This method works best for single servings—don't try reheating the whole loaf this way. For extra flavor, sprinkle with garlic powder before microwaving to revive the aroma.

Air Fryer Crisp

An air fryer at 350°F for 3-4 minutes delivers restaurant-quality results. Place slices in a single layer and spray lightly with olive oil before air frying. The high heat circulates quickly to restore crispiness without drying out the interior.

This is my go-to for individual servings when I want that perfect crunch. 🔥

For best results, reheat from room temperature—never straight from the fridge. If your air fryer has a "crisp" setting, use it for the final 30 seconds to maximize texture.

Frequently asked questions