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sourdough garlic bread
Sana Yousaf

Sourdough Garlic Bread Recipe

A crispy, buttery side dish with tangy sourdough and rich garlic flavor, perfect for pairing with pasta, soups, or as a party appetizer.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8
Course: Side Dish
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 large sourdough loaf day-old or fresh; gluten-free sourdough for dietary needs
  • 1/2 cup unsalted butter softened; vegan butter or olive oil for dairy-free
  • 4-6 cloves garlic minced; or 1-2 teaspoons garlic powder
  • 2 tablespoons fresh parsley chopped; or 1 tablespoon dried parsley
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper optional
  • 1/4 cup grated Parmesan optional; nutritional yeast for vegan
  • 1 cup shredded mozzarella optional; vegan cheese for dairy-free
  • 1 teaspoon dried oregano or Italian seasoning optional
  • Red pepper flakes optional, for spice

Method
 

  1. Preheat oven: Set to 375°F (190°C) and place a baking sheet inside (5 minutes).
  2. Make garlic butter: Combine butter, garlic, parsley, salt, and pepper in a bowl. Mix until smooth, optionally adding Parmesan or oregano (3-4 minutes).
  3. Slice bread: Cut loaf in half lengthwise or into 1-inch slices. Score top for softer bread (2 minutes).
  4. Spread butter: Apply garlic butter evenly over cut sides or slices (3 minutes).
  5. Bake: Place on baking sheet and bake for 10-12 minutes until golden. Wrap in foil for softer bread (10-12 minutes).
  6. Serve: Slice if needed, garnish with parsley or Parmesan, and serve hot (2 minutes).

Notes

  • Storage: Refrigerate leftovers in an airtight container for 3 days; reheat at 350°F for 5-7 minutes.
  • Make Ahead: Prepare garlic butter up to 3 days ahead; refrigerate.
  • Crispier Crust: Bake uncovered or broil for 1 minute.
  • Softer Bread: Wrap in foil during baking.
  • Flavor Boost: Add lemon zest or red pepper flakes for extra zing.

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