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America's Test Kitchen cheesy garlic bread recipe delivers the crispy crust and gooey pull-apart magic that makes every bite irresistible. After testing countless variations, we've perfected a method that ensures golden, crackly edges while keeping the interior tender and packed with flavor.
The secret lies in precise dough handling and a rich garlic butter compound that transforms ordinary bread into something extraordinary.
This recipe starts with a simple, foolproof dough that requires just five ingredients and minimal effort. We'll guide you through proper proofing techniques to develop gluten without overworking the dough, followed by a garlic butter blend so flavorful it becomes the star of the show.
The key to achieving that signature crispy texture lies in brushing the dough generously with melted butter and baking it until golden brown.
By the time you pull this cheesy garlic bread from the oven, you'll have a loaf that's perfectly crisp on the outside and impossibly tender inside, with layers of melted cheese pulling apart at every bite.
The aroma alone will have everyone gathered around your table. This recipe is designed to impress—whether you're serving it at a dinner party or simply treating yourself to a weeknight indulgence.
Ready to elevate your bread game? Let's get started with a method that combines science and simplicity for restaurant-quality results at home. The techniques we've developed ensure consistent success, so you'll never have to worry about soggy or undercooked bread again.
Here's everything you need to create the perfect cheesy garlic bread every time.
Ingredients for america's test kitchen cheesy garlic bread
Five simple dough ingredients plus a flavor-packed garlic butter blend—this is all you need for showstopping cheesy garlic bread.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Dry Yeast 🍞 | ¼ tsp | Or 1 packet instant yeast |
| Warm Water 💧 | 1 ¼ cups | 110°F for activating yeast |
| All-Purpose Flour 🌾 | 3 ½ cups | Plus 1 tbsp for dusting |
| Granulated Sugar 🍬 | 1 tbsp | Feeds the yeast |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed, for dough |
| Garlic Cloves 🧄 | 6 whole | Minced for butter compound |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for butter compound |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For brushing dough |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Freshly shredded, low-moisture |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Fresh Garlic 🧄 | 3 cloves | Thinly sliced for topping |
The yeast is non-negotiable here—Bob's Red Mill Active Dry or Saf-Instant are my go-tos. Water temp matters: too hot kills yeast, too cold wakes it up slow. 110°F is perfect, but if you don't have a thermometer, just dip your pinky in—should feel warm but not hot. For the flour, King Arthur or Gold Medal give the best texture. And that butter? Cold cubes create flaky layers—don't let it soften before mixing. The garlic butter compound is where the magic happens, so don't skimp on the fresh garlic and parsley.
No fresh parsley? Dried Italian seasoning at half the amount works in a pinch, but you'll miss that bright freshness. Short on mozzarella? Fontina or Gruyère melt beautifully—just shred it yourself. The olive oil should be fruity and peppery (like California Extra Virgin from Trader Joe's). For the dough, if you're at high altitude, add 1 tsp more flour. And that garlic butter? Make it ahead—flavors meld overnight in the fridge. The cheeses need to be freshly shredded—pre-shredded gets clumpy and won't melt right.
Dough keeps 3 days wrapped in plastic in the fridge, or 3 months frozen. The garlic butter stays fresh 5 days in the fridge—double batch and freeze half. For serving, keep it warm in a 200°F oven on a wire rack. Leftovers? Toast slices in the oven until crispy again—best for sandwiches the next day.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix the yeast, warm water, and flour, let it rest, and boom. No stand mixer, no elbow grease, just hands-off rising while I sip coffee. (Yes, even on a Tuesday night.)
- Crispy-Goey Perfection: That first bite? The outside crackles like a campfire, while the inside stays pillowy—all thanks to the sugar and salt balance in the dough. It’s the kind of garlic bread that makes you pause mid-slice.
- Game for Any Meal: Serve it as a side for pasta, a snack with soup, or the star of a charcuterie board. The dough’s neutral flavor means it plays well with everything, but the cheesy garlic topping? Always the showstopper.
- Budget Bulk: A single batch stretches for leftovers—toss extra dough in the freezer for future pizzas or garlic knots. And with just flour, yeast, and sugar, it’s cheaper than takeout without sacrificing flavor.
Step-by-step instructions for america's test kitchen cheesy garlic bread
Here's how to make the ultimate cheesy garlic bread with a perfectly crispy crust and gooey, pull-apart texture.
Activate the Yeast and Mix the Dough
In a large bowl, combine the 1.25 cups warm water (about 110°F) with the 1 tbsp granulated sugar and 0.25 tsp active dry yeast. Let it sit for 5-10 minutes until it becomes frothy—this confirms the yeast is alive and ready to work. If it doesn't bubble, your bread won't rise properly.
Once bubbly, add the 3.5 cups all-purpose flour and 1 tsp salt. Stir until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked—this ensures a light, airy texture. If it's too sticky, add 1 tbsp flour at a time until it comes together.
Make the Garlic Butter Compound
While the dough rests, prepare the garlic butter in a small bowl. Melt the 0.5 cup unsalted butter in a saucepan over low heat, then remove from heat. Add the 6 whole garlic cloves (minced) and 0.25 cup fresh parsley, stirring until combined. Let it cool slightly—this prevents the butter from cooking the garlic too quickly.
In a separate small bowl, mix the 2 cups shredded mozzarella cheese and 0.5 cup grated parmesan cheese. The cheese should be freshly shredded for maximum meltiness—pre-shredded cheese contains anti-caking agents that prevent proper melting. Keep both mixtures at room temperature until ready to use.
Shape and Proof the Dough
Roll the dough into a 12-inch by 8-inch rectangle on a floured surface, about ½-inch thick. Brush the entire surface with the 0.25 cup extra-virgin olive oil to create a barrier that prevents the cheese from sticking directly to the dough. This step is crucial for that crispy crust.
Spread the garlic butter mixture evenly over the oiled dough, leaving a ½-inch border around the edges. Sprinkle the cheese mixture evenly over the garlic butter, pressing it lightly into the dough. Roll the dough tightly into a log, sealing the seam well. Place it seam-side down in a greased 9x5-inch loaf pan and cover with a clean kitchen towel.
Proof and Bake for Maximum Crispiness
Let the dough rise in a warm place for 1-1.5 hours until it puffs up and fills the pan. The edges should look slightly rounded, and when you press two fingers gently into the dough, it should leave a slight indent that doesn't spring back immediately. This proves the dough is ready for baking.
Preheat your oven to 375°F. Brush the top of the loaf with additional extra-virgin olive oil and sprinkle with 3 cloves fresh garlic (thinly sliced) for extra flavor. Bake for 30-35 minutes until the top is deep golden brown and the internal temperature reaches 190°F. The bread should sound hollow when tapped on the bottom.
Rest and Serve for Perfect Texture
Remove the bread from the oven and let it cool in the pan for 5 minutes. This resting period allows the cheese to set slightly, making it easier to slice without falling apart. Transfer to a cutting board and slice into ½-inch thick pieces.
Serve immediately while still warm—this is when the bread is at its peak texture. The crust should be crispy and golden, while the interior should be gooey with melted cheese that pulls apart easily. For extra crispiness, broil for 1-2 minutes on high just before serving, watching closely to avoid burning.
Pro Tips For Making America'S Test Kitchen Cheesy Garlic Bread
- TEST YEAST TEMPERATURE: Fill that warm water pitcher with water that’s just below body temp—105–110°F is the sweet spot. Too hot and you kill the yeast; too cool and it takes forever to activate. I learned this the hard way after watching my dough take 45 minutes to foam instead of 10.
- KNEAD UNTIL SILKY: Stop when the dough springs back smoothly and leaves a clean window on your fingers—no sticky residue. Over-kneading makes it tough, but under-kneading means dense bread. My grandmother’s trick: Flip the dough onto a floured surface and knead with the heel of your hand like you’re pounding dough, not stretching it.
- REST THE DOUGH LONGER: Double the rising time if your kitchen’s colder than 70°F—yeast works slower, and rushing it leads to sad, flat garlic bread. I now set my dough in a warm oven with a bowl of hot water underneath and let it rise until it’s almost doubled. Patience here makes the crust crisp and the pull-apart texture perfect.
- BRUSH WITH MELTED BUTTER: Skip the cold butter—melt it first and brush it on hot bread straight out of the oven. The residual heat makes the butter sizzle slightly, creating a golden, flavorful crust. I was skeptical until I tried it: the difference is like night and day, especially when paired with that cheesy garlic butter topping.
Essential equipment for america's test kitchen cheesy garlic bread
Dough Essentials
Start with a 9x5-inch loaf pan—this size ensures perfect proportions for the dough's rise and even baking. I recommend a lightweight metal pan like Wilton Professional for even heat distribution. For shaping, use a rolling pin with a marble base (like OXO Good Grips) to prevent sticking.
A digital kitchen scale (I use Escali Primo) ensures precise measurements for the dough ingredients, which is critical for consistent texture.
Garlic Butter Tools
The garlic butter compound requires precise temperature control. Use a small stainless steel saucepan (like All-Clad Stainless) to melt the butter over low heat—this prevents burning the garlic. A microplane (I love the Barbagallo model) is perfect for mincing the 6 garlic cloves quickly and finely.
Keep a small offset spatula handy to spread the garlic butter evenly on the dough before rolling.
Proofing Setup
Proofing requires a warm environment—place your dough in a proofing box (like Breville Smart Oven Air Fryer) set to 85°F for ideal conditions. If you don’t have one, use a large oven with a baking sheet filled with hot water (place the dough inside with the door slightly ajar).
A kitchen timer (I use Westmark Digital) ensures you don’t overproof—1-1.5 hours is perfect for this dough.
Baking Gear
For baking, preheat your oven to 375°F using the middle rack for even heat circulation. A wire cooling rack (like OXO Good Grips) prevents soggy bottoms while cooling. After baking, a pizza peel (if available) helps transfer the bread to the rack without breaking the crust.
For extra crispiness, use a broiler-safe baking sheet—just watch closely to avoid burning.
Cheese Prep Tools
Freshly shredded cheese is non-negotiable—use a hand grater (I prefer Microplane) for mozzarella and Parmesan to avoid clumps. A small mixing bowl (like Pyrex) holds the cheese mixture while you work.
Keep a pastry brush (I use Silpat) handy for brushing extra olive oil on the dough before baking—this creates the signature crispy crust.
Serving Presentation
Slice the bread with a serrated bread knife (like Mercer Culinary Genesis) for clean cuts. Serve on a wooden serving board (I love West Elm’s) to enhance the rustic appeal.
For extra flair, add fresh parsley garnish and a sprinkle of flaky sea salt (like Maldon) right before serving. 🍞
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend brushing the dough with olive oil before adding cheese?
The olive oil creates a protective barrier that prevents the cheese from sticking directly to the dough. This ensures the crust stays crispy rather than becoming soggy from the melted cheese. The oil also enhances browning during baking, giving you that perfect golden color.
Can I make this cheesy garlic bread ahead of time?
Yes! Shape the dough and refrigerate it overnight for deeper flavor development. The next day, proof and bake as directed. For the garlic butter, make it 1-2 days ahead and store it in the fridge. Reheat gently before using to soften. The baked bread keeps well for 2 days at room temperature, wrapped tightly.
What's the best way to fix a dough that's too sticky?
If your dough feels too sticky after kneading, sprinkle 1 tablespoon flour at a time while kneading until it comes together smoothly. Avoid over-flouring, which can make the bread dense. For extra insurance, chill the dough for 15-20 minutes before shaping—this helps the gluten relax and makes handling easier.
Can I use store-bought pizza dough instead of making it from scratch?
For a shortcut, use 1 pound of quality pizza dough (about 2 balls). Roll it into a rectangle, brush with olive oil, and follow the same steps for the garlic butter and cheese. Bake for 25-30 minutes instead, as store-bought dough bakes faster. The texture will be slightly different but still delicious.
How do I get an extra crispy crust without burning the cheese?
For maximum crispiness, brush the baked bread with melted butter and broil for 1-2 minutes on high, watching closely. Preheat your oven to 375°F and bake on the middle rack for even heat. If the cheese browns too quickly, tent the bread with foil during the last 5 minutes of baking.