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Sourdough Garlic Bread

Crusty sourdough bread generously slathered with garlic herb butter and toasted until golden creates the ultimate garlic bread experience. The tangy sourdough provides the perfect canvas for rich, aromatic butter that seeps into every crevice, delivering crispy edges and a soft, flavorful interior.

Sliced sourdough garlic bread with melted butter and herbs on wooden cutting board

Prep Time : 10 min

Cook Time : 12 min

Servings : 4

Prep Time :

10 min

Cook Time :

12 min

Servings :

4

Ingredients

For the Garlic Butter 

• 115g unsalted butter, softened — this one on Amazon


• 6 cloves garlic, minced (about 18g)


• 20g fresh parsley, finely chopped


• 5g fresh basil, finely chopped


• 3g sea salt — this one on Amazon


• 1g black pepper


• 2g red pepper flakes (optional)


• 30g Parmesan cheese, finely grated — this one on Amazon

For the Bread

•  1 large sourdough loaf (about 450g)

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Make Garlic Butter
     Preheat oven to 200°C (400°F). In a bowl, mix 115g softened butter with 18g garlic, 20g parsley, 5g basil, 3g salt, 1g black pepper, 2g red pepper flakes (optional), and 30g Parmesan until fully uniform. Make sure the butter is truly soft so it spreads easily without tearing the bread.
  2. Prepare the Bread
     Cut the 450g sourdough loaf in half horizontally for two large pieces. For pull-apart style, slice into 2.5cm slices without cutting through the bottom crust so the loaf holds together.
  3. Spread and Wrap
     Spread garlic butter generously over cut surfaces, all the way to the edges, and between slices if using the pull-apart method. Wrap the bread loosely in foil—loose enough to allow a little steam circulation, but sealed enough to keep the interior soft and prevent drying.
  4. Bake and Serve
     Bake foil-wrapped bread on a baking sheet 10 minutes so the butter melts and soaks in. Unwrap and bake 2–3 minutes more until edges are golden and crisp and the butter is bubbling. Slice/portion and serve immediately while hot.

*Notes : 

  • Softened butter is what makes even flavor distribution possible. Cold butter spreads unevenly and leads to dry patches and overly garlicky clumps. If you forgot to soften, warm briefly until spreadable (not melted).
  • The foil stage is for softness; the unwrapped stage is for crisp edges. If you bake unwrapped the entire time, sourdough can dry out before the butter fully penetrates. Two-stage baking gives you a soft interior and a toasted rim.
  • Garlic burns easily. Because the garlic is in butter and near the surface, the final unwrapped bake should be short and monitored. If your oven browns aggressively, reduce the final crisping to 1–2 minutes.
  • Storage: wrap and refrigerate up to 3 days. Reheat at 180°C for 8–10 minutes, unwrapping for the last 1–2 minutes to restore crisp edges.

Nutrition Facts 

( per serving )

Calories

~527 kcal

Protein

 13 g

Fat

27 g

Carbs

56 g

Calories

~527 kcal

Protein

 13 g

Fat

27 g

Carbs

56 g

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Sliced sourdough garlic bread with melted butter and herbs on wooden cutting board

Sourdough Garlic Bread

Crusty sourdough bread generously slathered with garlic herb butter and toasted until golden creates the ultimate garlic bread experience. The tangy sourdough provides the perfect canvas for rich, aromatic butter that seeps into every crevice, delivering crispy edges and a soft, flavorful interior.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Side Dish
Cuisine: Italian
Calories: 527
Ingredients Method Notes

Ingredients
  

For the Garlic Butter
  • 115 g unsalted butter softened
  • 6 cloves garlic minced (about 18g)
  • 20 g fresh parsley finely chopped
  • 5 g fresh basil finely chopped
  • 3 g sea salt
  • 1 g black pepper
  • 2 g red pepper flakes optional
  • 30 g Parmesan cheese finely grated
For the Bread
  • 1 large sourdough loaf about 450g

Method
 

Make Garlic Butter
  1. Preheat oven to 200°C (400°F). In a bowl, mix 115g softened butter with 18g garlic, 20g parsley, 5g basil, 3g salt, 1g black pepper, 2g red pepper flakes (optional), and 30g Parmesan until fully uniform. Make sure the butter is truly soft so it spreads easily without tearing the bread.
Prepare the Bread
  1. Cut the 450g sourdough loaf in half horizontally for two large pieces. For pull-apart style, slice into 2.5cm slices without cutting through the bottom crust so the loaf holds together.
Spread and Wrap
  1. Spread garlic butter generously over cut surfaces, all the way to the edges, and between slices if using the pull-apart method. Wrap the bread loosely in foil—loose enough to allow a little steam circulation, but sealed enough to keep the interior soft and prevent drying.
Bake and Serve
  1. Bake foil-wrapped bread on a baking sheet 10 minutes so the butter melts and soaks in. Unwrap and bake 2–3 minutes more until edges are golden and crisp and the butter is bubbling. Slice/portion and serve immediately while hot.

Notes

Softened butter is what makes even flavor distribution possible. Cold butter spreads unevenly and leads to dry patches and overly garlicky clumps. If you forgot to soften, warm briefly until spreadable (not melted).
The foil stage is for softness; the unwrapped stage is for crisp edges. If you bake unwrapped the entire time, sourdough can dry out before the butter fully penetrates. Two-stage baking gives you a soft interior and a toasted rim.
Garlic burns easily. Because the garlic is in butter and near the surface, the final unwrapped bake should be short and monitored. If your oven browns aggressively, reduce the final crisping to 1–2 minutes.
Storage: wrap and refrigerate up to 3 days. Reheat at 180°C for 8–10 minutes, unwrapping for the last 1–2 minutes to restore crisp edges.