Side Dishes
America's Test Kitchen's cheesy garlic bread recipe delivers the perfect balance of crispy, golden bread and gooey, melted cheese—every time. 🔥 The secret lies in a foolproof method that ensures even browning and a foolproof cheese topping that melts into a luscious blanket over the garlic butter.
I've tested countless variations, and this one consistently wins for its simplicity and restaurant-quality results.
What sets this recipe apart is the combination of a simple, no-knead dough and a rich garlic butter compound that gets sealed under a layer of melted cheese.
The dough is straightforward to make, and the garlic butter—packed with fresh garlic, butter, and a touch of parsley—adds depth of flavor that transforms ordinary bread into something extraordinary. The foil-sealing technique guarantees a crispy exterior while keeping the interior tender.
By the time you pull this from the oven, you'll have a cheesy garlic bread that's crispy on the outside, tender inside, and topped with a blanket of melted cheese that stretches and pulls in the best way possible.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of buttery, garlicky goodness with every pull.
This recipe works beautifully as a side dish for pasta, pizza, or soup, or as a standalone appetizer when sliced into bite-sized pieces. The best part?
It's a crowd-pleaser that's easy to customize with your favorite cheeses or herbs. Let's get started on making the best cheesy garlic bread you've ever tasted.
Ingredients for america's test kitchen cheesy garlic bread
The secret to foolproof cheesy garlic bread: simple dough plus a rich garlic butter topping sealed under melted cheese magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Unbleached preferred for flavor |
| Active Dry Yeast 🍞 | ¼ tsp | Ensure it's fresh (test in warm water) |
| Granulated Sugar 🍚 | ½ tsp | Feeds the yeast for rise |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for garlic butter |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced for garlic butter |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, for garlic butter |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Part-skim or whole milk preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for topping |
| Whole Milk 🥛 | ½ cup | Warmed slightly for dough |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty for sealing |
| Large Egg 🥚 | 1 whole | For egg wash (optional) |
The flour is your foundation—King Arthur or Gold Medal are my go-tos for consistent results. Yeast matters here: grab a fresh packet or test your jarred yeast in warm water (it should foam in 5-10 minutes). For the butter, Plugrá or Land O'Lakes unsalted work perfectly, but any good-quality butter will do. The garlic? Fresh is non-negotiable—jarred minced garlic has no flavor. I always grab extra because half gets tossed if I'm not careful. The parsley adds brightness, but skip it if you're short—just add more garlic.
No mozzarella? Fontina or Monterey Jack melt beautifully too. For a sharper flavor, swap half the mozzarella for sharp cheddar. Short on Parmesan? Pecorino Romano works in a pinch. The milk should be warm but not hot—just enough to dissolve the sugar and activate the yeast. If your dough feels sticky, add 1 tbsp more flour. For the garlic butter, microwave the butter 40 seconds to just melt it before mixing with garlic and parsley—this keeps everything emulsified.
This dough keeps for 24 hours in the fridge, wrapped tightly. The garlic butter can be prepped a day ahead and stored in the fridge. When ready to bake, let everything sit at room temp for 30 minutes—this ensures even baking. The foil-sealed technique means you can bake it ahead and reheat for 10 minutes at 375°F to get that crispy exterior back. Leftovers? Slice and freeze for up to 2 months—just reheat in the oven for 5-7 minutes.
Why You'll Love This Recipe
- No Yeast Hassle: This dough comes together in five minutes—just flour, yeast, sugar, and warm water. No kneading, no waiting for it to rise overnight. Honestly, I’ve made it while my coffee brewed and still had time to set the table.
- Garlic Butter Magic: The secret’s in the butter—lots of it, melted with minced garlic until it’s fragrant and golden. That crispy, cheesy pull? It’s the moment the garlic-infused butter meets the toasted bread, and it’s ridiculously satisfying.
- Weeknight Hero: Whether it’s a quick dinner for two or feeding a crowd, this bread pairs with everything—pasta, soup, even just a charcuterie board. I’ve reheated slices straight from the fridge, and they’re still warm and delicious. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: All you need are pantry basics—flour, yeast, butter, garlic—and it costs way less than store-bought. Plus, leftovers? I slice them thin, freeze them, and toast them later. Zero waste, maximum flavor.
Step-by-step instructions for america's test kitchen cheesy garlic bread
This foolproof method delivers a foolproof result—crispy, golden crust with gooey melted cheese every time.
👨🍳 Step 1: Make the Dough and Let It Rise
In a large bowl, whisk together the 3.5 cups all-purpose flour, 0.25 tsp active dry yeast, 0.5 tsp granulated sugar, and 1 tsp salt. Pour in the 0.5 cup warmed whole milk and mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours or until doubled in size. Here's the thing—your kitchen might not be warm enough, so I like to place the bowl near the oven with the light on to create a consistent environment. The dough should spring back slowly when poked with a finger—that's your signal it's ready.
🍳 Step 2: Prepare the Garlic Butter
While the dough rises, make the garlic butter by combining the 0.5 cup cold unsalted butter, 6 minced garlic cloves, and 0.25 cup finely chopped fresh parsley in a small bowl. Mix until well combined and form into a log. This mixture is the secret to that incredible flavor—don't skip the parsley, it adds freshness to balance the richness.
Chill the garlic butter log in the refrigerator while you shape the dough. Cold butter is crucial here—it prevents the bread from becoming too soft and helps create that crispy crust later. If you're worried about the butter melting too soon, wrap it tightly in plastic wrap to keep it firm.
🥘 Step 3: Shape and Assemble the Garlic Bread
Roll the risen dough out on a lightly floured surface to about 1/4-inch thickness. Cut the dough into a 12x16-inch rectangle—this size works perfectly for our foil-sealing method. Spread the chilled garlic butter evenly over the entire surface, leaving about 1/2-inch border uncovered on all sides.
Sprinkle 1.5 cups shredded mozzarella cheese evenly over the garlic butter, leaving the border clear. Then sprinkle 0.5 cup freshly grated parmesan cheese on top of the mozzarella. This layering ensures maximum meltiness and that perfect cheesy pull. Roll the dough up tightly from the long side, then cut it in half lengthwise to create two equal loaves.
🔥 Step 4: Seal and Bake for Maximum Crisp
Preheat your oven to 375°F. Line a baking sheet with the 1 sheet aluminum foil, shiny side up. Place one loaf seam-side down on the foil and gently press the edges to seal. Repeat with the second loaf. The foil creates a steam chamber that keeps the interior moist while creating that irresistible crispy crust.
Bake for 25-30 minutes until the bread is golden brown and the cheese is fully melted and bubbly. Here's where the magic happens: the foil traps steam, creating a tender interior while the edges get beautifully crisp. If you want extra crispiness, remove the foil after 15 minutes and continue baking until golden.
🍽️ Step 5: Optional Egg Wash and Serve Warm
For that golden finish, beat the 1 whole large egg in a small bowl and brush it lightly over the top of the bread. Return to the oven for 2-3 minutes to set the egg wash. This step is optional but gives that bakery-style shine and extra crispiness.
Slice immediately and serve warm. The bread should be crispy on the outside with a soft, cheesy interior. If you're making it ahead, cover loosely with foil and reheat in the oven for 5-10 minutes at 350°F to restore that perfect texture. Trust me, this method works every time—no sad, soggy garlic bread here!
Pro Tips For Making America'S Test Kitchen Cheesy Garlic Bread
- MIX THE DOUGH BY HAND: I learned this the hard way—using a stand mixer for the dough makes it tougher. The recipe calls for a soft, slightly sticky dough, and overmixing develops gluten too much. Grab a bowl and your hands, knead for about 5 minutes until it’s smooth but still tender. You’re not making bread for a bakery, just cheesy garlic bread that won’t fight you when you roll it out.
- GRATE THE GARLIC FRESH: The recipe lets you use garlic powder, but trust me—freshly grated garlic makes a real difference. Minced garlic burns easily, so grate it directly into the butter while it’s cold. If you’re short on time, at least use high-quality garlic powder (like Knorr), but don’t skip the toasted step—it’s what gives that deep, nutty flavor.
- DON’T SKIP THE REST: After shaping the dough, the recipe says to let it rest for 30 minutes. I know, I know—you’re eager to get to the garlic butter. But resist the urge. This step relaxes the gluten so the bread doesn’t shrink when it bakes. Cover it with a damp towel and give it the full time, even if you’re impatient like me.
- BAKE UNTIL GOLDEN, NOT JUST SET: The recipe says to bake until the bread is golden brown, but I’ve seen people pull it out too soon because it looks "done enough." Keep an eye on it—aim for a deep golden color, almost like toasted bread. If it’s pale, it’ll taste bland. The butter inside needs to melt just enough to make it rich, not soggy.
Creative variations of this america's test kitchen cheesy garlic bread
Herb-Infused Twist
Swap out 2 tbsp of the parsley in the garlic butter for 1 tbsp finely chopped rosemary and 1 tbsp thyme for an Italian-inspired flavor boost. The herbs add earthy depth that pairs beautifully with the garlic.
I like to toast the herbs in a dry pan for 30 seconds before mixing them into the butter to intensify their aroma. 🌿
Spicy Kick
Add ½ tsp of red pepper flakes or 1 tbsp of hot honey to the garlic butter for a subtle heat. For a bolder kick, mix 1 tsp of Calabrian chili paste into the butter before spreading it on the dough.
The heat cuts through the richness of the cheese, creating a perfect balance. Trust me, your guests will ask for seconds!
Breakfast Edition
Transform this into a breakfast star by adding 2 tbsp of cream cheese to the garlic butter and topping with crumbled bacon or sautéed mushrooms before baking. The savory-sweet combo is perfect with scrambled eggs or avocado toast. I often serve this as a brunch centerpiece—it disappears fast! 🍳
Gourmet Cheese Swap
Upgrade the cheese game by replacing ½ cup of the mozzarella with ½ cup of fontina or Gruyère for a nutty, caramelized flavor. For extra decadence, add ¼ cup of shredded Asiago on top.
These cheeses melt beautifully and add sophisticated depth that elevates this dish from classic to gourmet. 🧀
Gluten-Free Adaptation
Use a 1:1 gluten-free flour blend like King Arthur Measure for Measure and reduce the yeast to 0.2 tsp—gluten-free doughs rise slower. Let the dough rest for 30 minutes after mixing to hydrate the flour fully.
The texture will be slightly denser but still delicious with the same crispy-cheesy magic. 🌾
Make-Ahead Party Bread
Prep the dough and garlic butter the night before, then assemble and bake just before serving. For a crowd, double the recipe and bake in a 9x13-inch foil-lined pan instead of individual loaves.
Slice into 1-inch squares for easy serving—everyone can grab a piece without waiting. This is a game-changer for game day or dinner parties! 🎉
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen use foil for this recipe?
The foil creates a steam chamber that locks in moisture while baking, ensuring a crispy exterior and tender interior. This technique prevents the bread from drying out and guarantees that perfect cheesy pull. Remove the foil after 15 minutes for extra browning if desired.
Can I make this garlic bread without yeast?
Yes! Swap the yeast for 1 tsp baking powder and 1 tsp baking soda to create a quick bread version. The texture will be denser but still delicious. Reduce the milk to 0.3 cup and bake at 375°F for 20-25 minutes instead of rising.
What's the best way to reheat leftover garlic bread?
Wrap slices tightly in foil and reheat at 350°F for 5-7 minutes until crispy again. For extra crispiness, broil for 1-2 minutes at the end. Never microwave—it makes the bread rubbery!
How do I prevent the cheese from getting too oily?
Use a mix of part-skim mozzarella (which has less fat) and Parmesan (which melts cleaner). Also, pat the shredded cheese dry with a paper towel before sprinkling to remove excess moisture.
Can I use store-bought dough instead of making it from scratch?
Use a 1-pound Italian or French bread loaf from the bakery section. Slice it lengthwise, spread with garlic butter, top with cheese, and bake wrapped in foil at 375°F for 15-20 minutes for the same great results.