Sourdough Garlic Bread
Thick slices of tangy sourdough are slathered with roasted-soft garlic butter, parsley, and Parmesan, then baked until the edges are shatteringly crisp and the center stays tender and buttery.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- 1 loaf (about 16 slices)
Steps
Before you start
- Take the butter out 1 hour ahead so it is fully soft but not greasy or melted.
- Position an oven rack in the center and preheat the oven to 400°F (200°C) while you prep.
- Use a sturdy, day-old or slightly stale sourdough loaf if you can; very fresh bread turns gummy under the butter.
- Line a large rimmed baking sheet with parchment paper for easy cleanup.
Preheat and prepOven 400°F / 205°C
- Place a rack in the center of the oven and preheat to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper.
+ Show details− Hide details
Ready when: Oven reaches 400°F (200°C).
Slice the loaf
- Using a serrated knife and a gentle sawing motion, cut the sourdough crosswise into ¾-inch (2 cm) slices, about 16 slices.
- Lay them flat on the lined baking sheet in a single layer.
+ Show details− Hide details
Ready when: Slices are even in thickness and stand up without tearing.
Tip: Slices thinner than ½ inch (1.25 cm) dry out and become crackers rather than garlic bread.
Make garlic butter
- In a medium bowl, mash the softened butter with the grated garlic, chopped parsley, Parmesan, olive oil, salt, and red pepper flakes if using.
- Stir with a spatula for about 1 minute.
+ Show details− Hide details
Ready when: Mixture is a uniform, spreadable paste with no streaks of plain butter.
Tip: Grate the garlic on a Microplane so there are no raw chunks that could turn bitter or harsh in the oven.
Spread the butter
- Spread about 1 heaping tablespoon of garlic butter over one side of each slice, going all the way to the crust edges.
- Keep the buttered sides facing up on the baking sheet.
+ Show details− Hide details
Ready when: Each slice has a thick, even layer of butter edge to edge.
Tip: Fully covering the edges prevents dry, pale corners.
Bake until goldenOven 400°F / 205°C
- Bake on the center rack at 400°F (200°C) for 12 to 15 minutes, rotating the pan front to back after 8 minutes, until the butter is bubbling and the edges and tops are deep golden brown.
+ Show details− Hide details
Ready when: Edges are deep golden and crisp, the tops are lightly browned, and the kitchen smells of toasted garlic.
Tip: Garlic and Parmesan brown quickly, so check at 10 minutes if your oven runs hot.
Rest and serve
- Remove the pan from the oven and let the bread rest on the pan for 5 minutes so the butter settles and the crust firms up.
- Transfer to a cooling rack or serving board and serve warm.
+ Show details− Hide details
Ready when: Slices lift without bending and the crust crackles when pressed.
Good to know
Tips
- Day-old sourdough absorbs butter without turning soggy and bakes up crispier.
- Grating the garlic into a paste distributes flavor evenly and avoids burnt garlic pieces.
- For a softer, steamier loaf, slice almost through, spread the butter in the cuts, wrap in foil, and bake 15 minutes, then open the foil for 5 minutes to crisp.
- Broil for the final 30–60 seconds for extra color, but stay at the oven because it burns quickly.
Make ahead
"Mix the garlic butter up to 3 days ahead and refrigerate in an airtight container; soften at room temperature for 30 minutes before spreading. You can also spread the slices, cover, and refrigerate up to 4 hours before baking, adding 1–2 minutes to the bake time."
Storage & reheating
"Room temperature: best eaten the day it is made; keep leftovers loosely covered up to 1 day. Fridge: airtight up to 3 days. Freezer: freeze cooled slices in a zip-top bag up to 2 months. Reheat from fridge or frozen on a baking sheet at 375°F (190°C) for 5–8 minutes until hot and crisp."
Substitutions
- Parmesan cheese → Pecorino Romano. Saltier and sharper; reduce the added salt to a pinch.
- unsalted butter → Vegan butter or extra olive oil. Use a stick-style vegan butter for similar spreadability; omit Parmesan or use a nutritional yeast swap.
- fresh flat-leaf parsley → Fresh chives or basil. Use the same quantity for a milder or sweeter herb flavor.
- fine sea salt → Salted butter. If using salted butter, omit the added salt.
