Side Dishes
America's Test Kitchen cheesy garlic bread recipe delivers the perfect balance of a crispy-golden crust and pull-apart, gooey cheese—no soggy middle in sight. This isn’t your grandmother’s garlic bread; it’s a methodically perfected dish that transforms simple ingredients into something restaurant-worthy.
The secret lies in dough hydration, garlic infusion, and baking techniques that ensure every bite is crispy yet tender.
What sets this recipe apart is the attention to detail: a dough with just the right hydration for a light, airy texture, a garlic butter compound that infuses flavor without overpowering, and a cheese blend that melts into a stretchy, ooey layer.
The result? A loaf that’s crispy on the outside, perfectly soft inside, and packed with that irresistible garlic-cheese aroma that fills your kitchen the moment it comes out of the oven.
Baking at the right temperature and for the precise time ensures a crispy crust that shatters with each bite, while the interior stays tender and cheesy. Whether you’re serving it as a side for spaghetti night or a star at your next gathering, this recipe delivers foolproof results every time.
The best part? It’s easier to make than you think, with clear instructions that even beginners can follow.
Once you try this version, you’ll never go back to the store-bought loaves. The garlic butter is rich and aromatic, the cheese melts perfectly, and the crust achieves that coveted crispy-golden finish.
Ready to elevate your garlic bread game? Let’s get started with the foolproof method that’s been tested and loved by home cooks everywhere.
Ingredients for america's test kitchen cheesy garlic bread
Simple ingredients, restaurant-worthy results—crispy crust, gooey cheese, and aromatic garlic butter await.
| Ingredient | Amount | Notes |
|---|---|---|
| Store-Bought Bread Dough 🍞 | 1 loaf | Pre-shaped or homemade |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for garlic butter |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for infusion |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For dough brushing |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine |
| Gruyère Cheese 🧀 | ½ cup | Shredded, for stretchy texture |
| All-Purpose Flour 🌾 | ¼ cup | For dusting work surface |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For dough and seasoning |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Cornstarch 🌾 | 1 tbsp | For crispy crust |
The dough is where it all starts. Store-bought pre-shaped loaves work perfectly, but homemade dough gives you full control over hydration. If using homemade, aim for a 65% hydration ratio—not too sticky, not too dry. For the garlic butter, European-style unsalted butter (like Plugrá) has higher fat content, which is ideal. The Gruyère is non-negotiable here—it melts into that perfect stretchy texture, while Parmesan adds a salty punch. Whole Foods or specialty cheese shops carry the best Gruyère, but Kroger's pre-shredded works in a pinch if you're in a hurry. Just look for blocks that say '100% Gruyère'—none of that pre-shredded cheese nonsense.
No Gruyère? Comté or sharp white cheddar will get you close, though the texture won't be identical. Short on butter? Olive oil mixed with a touch of cream cheese mimics the richness. The cornstarch is the secret to that crispy crust—it creates a dry layer that toasts beautifully. Bob's Red Mill makes the best cornstarch, but any brand works. For the garlic, roast it first—toss whole cloves in olive oil, roast at 400°F for 15 minutes, then mince. Sweet, mellow flavor that won't overpower. If you're making this ahead, prep the garlic butter up to 2 days early—it just gets better as the flavors meld.
The garlic butter keeps 3 days in the fridge, covered tightly. For the dough, if you're not baking it immediately, wrap it in plastic and refrigerate—it'll keep 24 hours that way. The assembled loaf can be baked up to 1 day ahead, but bake it straight from the fridge for the crispiest crust. Leftovers? Toast them—they make killer croutons or garlic bread crostini for the next day. Store any uneaten portions in an airtight container, but honestly, it won't last that long.
Why You'll Love This Recipe
- No-Knead Magic: I grab store-bought dough, stretch it out, and bake it—no shaping stress, no waiting for dough to rise. That’s right, zero effort, all flavor.
- Garlic Butter Bliss: The minced garlic and olive oil blend into butter so rich, it melts into crispy, golden perfection. One bite and you’ll understand why I keep a jar of Parmesan in my fridge just for this.
- Game for Any Meal: Serve it as a side with pasta, tear it into pieces for a quick lunch, or freeze slices for a future snack. Honestly, I’ve used it for all three—no regrets.
- Budget-Friendly Staple: A single dough ball stretches into a whole loaf, and the ingredients cost less than takeout. Plus, leftovers reheat in seconds—my wallet and I both approve.
Step-by-step instructions for america's test kitchen cheesy garlic bread
Here's how to achieve that perfect balance of crispy crust and gooey, pull-apart cheese filling.
Prepare the Garlic Butter and Seasoning
In a medium bowl, combine the 0.75 cup unsalted butter, 4 cloves minced garlic cloves, 0.5 tsp diamond crystal kosher salt, and 0.25 tsp ground black pepper. Using a wooden spoon, mix until fully incorporated and the garlic is evenly distributed. The butter should be softened but not melted—this ensures proper texture when spread. Place the bowl in the refrigerator for 15 minutes to firm up slightly, making it easier to handle.
While the butter chills, mix the 0.5 cup freshly grated parmesan cheese and 0.5 cup shredded gruyère cheese in a small bowl. The combination of these two cheeses creates that signature stretchy, melty texture that makes this bread so irresistible. Keep this mixture nearby—you'll use it in the next step.
Shape and Prepare the Bread Loaf
Remove the 1 loaf store-bought bread dough from its packaging and place it on a lightly floured surface. Gently shape it into a 12-inch log by rolling it between your palms, applying even pressure. This creates a uniform surface for spreading and baking. Dust your work surface with 0.25 cup all-purpose flour to prevent sticking as you work.
Once shaped, place the dough seam-side down on a parchment-lined baking sheet. This orientation helps maintain structural integrity during baking. Preheat your oven to 375°F while you prepare the next components—this ensures everything is ready when the bread goes in.
Assemble and Bake for Crispy Perfection
Remove the garlic butter mixture from the refrigerator and spread it evenly over the entire surface of the shaped dough, using the back of a spoon to ensure complete coverage. Then sprinkle the cheese mixture evenly over the butter layer. Press down gently with your fingers to help the cheese adhere. This layering technique creates that signature cheesy interior while maintaining crispy exterior.
Bake for 20-25 minutes until the edges are deep golden brown and the internal temperature reaches 190°F—this is when you'll hear that satisfying crack as the cheese begins to melt and expand. For extra crispiness, brush the top with 2 tbsp extra-virgin olive oil just before baking, focusing on the edges where the bread will crisp first.
Create the Crispy Cornstarch Crust
Once the bread is golden and the cheese is bubbling, remove it from the oven and immediately sprinkle 1 tbsp cornstarch evenly over the top. The cornstarch creates that signature crispy crust that contrasts perfectly with the soft, cheesy interior. Return the bread to the oven for 2-3 additional minutes to toast the cornstarch.
Let the bread rest for 5 minutes before slicing—this allows the cheese to set slightly and makes for cleaner cuts. Garnish with 0.25 cup chopped fresh parsley just before serving. The contrast of the bright parsley against the golden crust makes this bread visually stunning as well as delicious.
Pro Tips For Making America'S Test Kitchen Cheesy Garlic Bread
- Roast the Garlic First: I learned this the hard way—raw garlic in this recipe tastes sharp and unfinished. Slice those cloves thin, toss them in 1 tablespoon of olive oil, and roast at 400°F for 10 minutes before mixing with butter. The mellow, sweet flavor carries through the bread like a warm blanket.
- Don’t Skip the Butter Rest: The butter mixture needs to cool just enough to soften the dough without melting it into a greasy mess. Let it sit at room temp for 10 minutes after mixing—yes, even if you’re impatient like me. Room-temp butter spreads evenly and crisps up perfectly.
- Stretch the Dough Gently: This isn’t pizza dough—handle it like you’re tucking in a baby. After spreading the butter mixture, use your fingers to lightly stretch the dough into a rectangle (about 1/4-inch thick). Overworking it makes it tough; underworking it leaves uneven thickness. Aim for a loose, springy resistance.
- Preheat the Pan Cold: Sounds weird, but it works: Chill your baking sheet or pan in the fridge for 5 minutes before adding the bread. The dough won’t puff up prematurely, and the crust gets that ideal golden-brown in one go—no sad, pale patches. Trust the process.
Make-ahead tips for america's test kitchen cheesy garlic bread
Prep Ahead Strategy
Make the garlic butter compound up to 2 days ahead—it develops deeper flavor as it rests. Store it in an airtight container in the fridge. I like to label it with the date so I remember when it was made.
This step alone saves 15 minutes of prep day-of, and the flavor improvement is noticeable. 🧈
Dough Prep Timeline
If using store-bought dough, keep it refrigerated in its packaging until ready to use. For homemade dough, shape and refrigerate it 12-24 hours ahead—this allows the gluten to relax, making it easier to shape and preventing tearing when spreading the toppings.
Wrap it tightly in plastic wrap to maintain moisture.
Assembled Loaf Storage
The fully assembled loaf can be refrigerated up to 24 hours before baking. Place it in a sealed container or wrap tightly in plastic. When ready to bake, remove it from the fridge 30 minutes before baking time to bring it to room temperature.
This ensures even baking and prevents a cold center.
Baking from Cold
For the crispiest results, bake the assembled loaf straight from the fridge. Preheat your oven to 375°F and add 5-10 minutes to the baking time—about 30-35 minutes total.
The cold start helps create that perfect crispy crust. This method is ideal if you've prepped everything ahead and want to bake it at a specific time.
Reheating Leftovers
Leftover slices reheat beautifully in a 350°F oven for 5-7 minutes until crispy again. For a quick option, wrap slices in foil and microwave on 50% power for 20-30 seconds, then finish under the broiler for 1-2 minutes to restore crispiness.
Store leftovers in an airtight container for up to 3 days.
Freezer-Friendly Hack
Unbaked assembled loaves freeze beautifully for up to 1 month. Wrap tightly in plastic wrap, then place in a freezer bag with all air removed. When ready to bake, thaw overnight in the fridge, then bake as directed—add 5-10 minutes to account for the cold start.
This is perfect for meal prep Sundays or holiday gatherings where you want to bake ahead of time. ❄️
Nutrition facts
Frequently asked questions
Can I use this recipe with homemade bread dough?
For homemade dough, aim for a 65% hydration ratio (65% water to 35% flour by weight) to match the texture of store-bought loaves. Let the dough rest 12-24 hours in the fridge before shaping—this relaxes the gluten for easier handling. The same garlic butter and cheese technique applies, but you may need to adjust baking time by 2-3 minutes depending on your dough's density.
Why does my garlic bread get soggy in the middle?
Sogginess usually happens when the dough is too wet or the oven isn't hot enough. Use the cornstarch crust trick (sprinkle before the final 2-3 minutes of baking) and bake at 375°F—never lower. Also, don't overfill the loaf with cheese; 0.5 cup total (Parmesan + Gruyère) is perfect. For extra insurance, bake on the middle rack where heat circulates evenly.
What's the best way to reheat slices without losing crispiness?
Wrap slices in foil and warm at 350°F for 5-7 minutes, then finish under the broiler for 1-2 minutes until golden. For microwave reheats, use 50% power for 20-30 seconds—this preserves texture better than full power. The cornstarch crust helps maintain crispiness even after reheating, but broiling always gives the best results.
Can I make this gluten-free or dairy-free?
For gluten-free, use a 1:1 GF flour blend (like Bob's Red Mill) and let the dough rest 30 minutes longer to hydrate properly. For dairy-free, substitute the butter with olive oil + vegan cream cheese and use nutritional yeast + vegan mozzarella for the cheese layer. The texture will differ, but the garlic flavor will still shine!
How do I get that perfect golden crust color?
The cornstarch trick is key—sprinkle it right after the cheese starts bubbling (20-22 minutes in) and return to the oven for 2-3 minutes. Also, brush the edges with olive oil before baking, and bake on the middle rack. For extra color, broil for 1 minute at the very end—watch closely to avoid burning!