Side Dishes
America's Test Kitchen's cheesy garlic bread recipe delivers that perfect balance of crispy golden crust and gooey melted cheese—every time. 🌟 This isn't your average garlic bread; it's a carefully engineered masterpiece that combines a foolproof dough recipe with their signature techniques for maximum flavor and texture.
The secret lies in the garlic paste and precise cheese layering, ensuring each bite is packed with savory depth and that irresistible crunch.
The recipe starts with a simple yet robust dough that develops flavor as it rises, creating the ideal foundation for the cheesy garlic topping.
What sets this apart is the methodical approach to assembly—spreading garlic butter evenly, layering cheese just right, and baking at the perfect temperature to achieve that signature crispy crust while keeping the interior tender. No more soggy bread or uneven browning; this is the gold standard for cheesy garlic bread.
By the time it emerges from the oven, you'll have a loaf with a crispy exterior that shatters at the touch and a gooey, melted cheese interior that pulls apart with every bite.
The aroma alone will have everyone gathering around the table, and the first slice will disappear faster than you can say "garlic butter." This is the kind of side dish that transforms an ordinary meal into something extraordinary.
Serve it alongside your favorite pasta, soups, or even as a standalone appetizer—it's that good. The best part? This recipe is designed to be foolproof, so even if you're not a baking expert, you'll achieve restaurant-quality results every time. Let's get started on making the ultimate cheesy garlic bread.
Ingredients for america's test kitchen cheesy garlic bread
Crispy crust, gooey cheese, and aromatic garlic—this is the ultimate cheesy garlic bread lineup.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Spooned and leveled for accuracy |
| Active Dry Yeast 🍞 | ¼ tsp | Ensure it's fresh for best rise |
| Granulated Sugar 🍚 | 1 tbsp | For yeast activation |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Cold and cubed for dough |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Garlic Cloves 🧄 | 4 cloves | Mince finely for paste |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For garlic paste |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Part-skim for balance |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Egg Wash 🥚 | 1 whole | Beaten with 1 tbsp water |
| Coarse Cornmeal 🌽 | ½ cup | For bread pan coating |
The flour is non-negotiable here—King Arthur or Gold Medal make all the difference for that perfect dough texture. Yeast? Fresh is best, but those little packets work if you're in a pinch. For the garlic paste, fresh garlic cloves are a must—jarred minced garlic just won't cut it. I always grab extra garlic (half goes in the paste, half gets minced for the dough). The cheese combo is key: mozzarella for meltiness, Parm for that salty punch. Skip the pre-shredded stuff—it's coated with anti-caking agents that ruin the melt.
No fresh parsley? Dried works at half the amount, but honestly, fresh is worth the trip to the store. Running low on mozzarella? Fontina or Gruyère melt beautifully too. The cornmeal coating is optional but adds that extra crunch—Bob's Red Mill is my go-to brand. For the egg wash, room temperature eggs spread better. Pro tip: microwave the butter cubes for 40 seconds to just melt them before mixing into the dough—game changer for even distribution. And if you're feeling fancy, add a pinch of red pepper flakes to the cheese layer for a little kick.
This dough needs time to rise—at least 1 hour, up to 2 hours in a warm spot. The cheese layer should be spread evenly and generously—don't be shy! Bake until golden brown, then broil for 1-2 minutes for that perfect crisp. Leftovers? 3 days in the fridge, but honestly, it's gone by then. Freezes beautifully for up to 2 months—just thaw at room temp before serving. The best part? It reheats perfectly in a 350°F oven for 10 minutes—crispy again in no time.
Why You'll Love This Recipe
- No-Yeast Struggle: I swear by this dough—just flour, yeast, sugar, and salt. No kneading, no waiting for hours. The yeast activates in warm water while I chop garlic, and by the time the butter melts, the dough’s ready to shape. That’s 15 minutes saved right there.
- Buttery Garlic Bomb: The secret’s in the butter—layered between dough and cheese, then brushed on top. The garlic-infused oil soaks in perfectly, giving every bite that crispy, garlicky punch. Honestly, the first time I made it, my husband stole half before dinner even started.
- Game for Any Meal: This bread’s my go-to for lazy Sundays, movie nights, or even breakfast. Toast it for a quick snack, serve it with pasta, or split it into sliders for game day. The dough keeps well in the fridge, so I can prep it ahead and bake it when I need it—no stress.
Step-by-step instructions for america's test kitchen cheesy garlic bread
This foolproof method delivers that perfect balance of crispy crust and gooey, melty cheese every time.
👨🍳 Step 1: Make the Garlic Paste and Activate the Yeast
In a small bowl, mince the 4 cloves garlic cloves into a fine paste using the flat side of your chef's knife. Add the 0.25 cup extra-virgin olive oil and mix until fully combined. This aromatic paste will infuse every bite with rich garlic flavor.
In a separate large bowl, whisk together the 1.25 cups warm water (should feel like bathwater, around 110°F), 1 tbsp granulated sugar, and 0.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy—this confirms your yeast is alive and ready to work its magic. If it doesn't bubble, start over with fresh yeast.
👨🍳 Step 2: Mix the Dough and Knead Until Silky
Add the 4 cups all-purpose flour and 1.5 tsp salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Press the garlic paste into the center of the dough.
Knead vigorously for 8-10 minutes until the dough becomes smooth and elastic. You'll know it's ready when it springs back slowly when poked. If it feels too sticky, add flour 1 tablespoon at a time—but don't overdo it, or your bread will be dense. Shape into a round loaf and place in a lightly oiled bowl.
⏰ Step 3: Let the Dough Rise for Maximum Flavor
Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for 1-1.5 hours or until doubled in size. This slow rise develops deep flavor and gives you that perfect airy texture. I like to place my oven light on (with the oven off) to create a warm, consistent environment.
While the dough rises, preheat your oven to 375°F. Line a baking sheet with parchment paper and sprinkle with 0.5 cup coarse cornmeal—this creates that signature crispy bottom crust. Punch down the risen dough and shape it into a 12x8-inch rectangle, about 1-inch thick.
🔥 Step 4: Bake the Bread to Golden Perfection
Transfer the shaped dough to the prepared baking sheet and bake for 15 minutes until the bottom is golden brown. This first bake develops the crust while keeping the interior tender. Remove from the oven and immediately spread the 0.5 cup unsalted butter evenly over the top.
Sprinkle with 1.5 cups shredded mozzarella cheese and 0.5 cup parmesan cheese, pressing lightly so the cheese sticks. Return to the oven and bake for another 10-12 minutes until the cheese is fully melted and bubbly. Watch closely—the cheese should be golden and stretchy, not dry or browned.
🍽️ Step 5: Garnish and Serve Warm
Remove from the oven and immediately sprinkle with 0.25 cup fresh parsley and a pinch of salt. Brush the top with the 1 whole egg wash (beaten with 1 tbsp water) for that restaurant-quality sheen. Let it rest for 2-3 minutes before slicing—this ensures clean cuts and maximum cheese pull.
Slice into 4 equal portions and serve immediately while still warm. The crust should be crispy enough to stand up to a fork, with a chewy interior that pulls beautifully. This is where all the magic happens—the perfect balance of crispy, chewy, and melty that makes garlic bread irresistible!
Pro Tips For Making America'S Test Kitchen Cheesy Garlic Bread
- KNEAD LESS, REST MORE: After burning three batches, I finally figured out the dough’s secret isn’t brute force—it’s patience. The recipe calls for a 20-minute knead, but I now do just 10 by hand, then let it rest for a full 2 hours under a damp towel. This relaxes the gluten, making it easier to roll out and preventing that tough, chewy texture no one wants.
- SALT THE DOUGH: I used to skip this step, thinking it was optional. Big mistake. The dough needs salt before the yeast—sprinkle it right into the flour mix. This balances the yeast’s activity and ensures the bread’s flavor isn’t flat. (Yes, even if you’re impatient like me.)
- BUTTER THE BREAD, NOT THE PAN: The recipe says to brush the baked bread with butter, but I learned the hard way that slathering it before baking makes the garlic butter slide off. Instead, bake the bread first, then brush it with warm butter while it’s still hot—it’ll stick like glue and taste richer.
- GARLIC BUTTER TEMPERATURE MATTERS: Sounds weird, but it works: let your garlic butter cool just enough to handle before brushing it on the bread. If it’s too hot, the cheese melts into a greasy mess. Aim for room temp—about 10 minutes out of the fridge—and the garlic will infuse without turning bitter. (Your future self will thank you.)
Creative variations of america's test kitchen cheesy garlic bread
Spicy Kick Version
For those who love heat, add 1 tsp red pepper flakes directly to the cheese layer before baking. If you're feeling extra bold, mix 1 tbsp Calabrian chili paste into the garlic butter for a smoky, spicy twist.
Balance the heat with an extra sprinkle of Parmesan cheese—it cuts through the spice beautifully. 🌶️
Herb-Infused Twist
Swap out the parsley garnish for 1 tbsp chopped fresh rosemary or thyme for an earthy, aromatic profile. Mix 1 tsp dried oregano into the cheese layer for a Mediterranean-inspired flavor. Fresh herbs like basil or chives also work well—just add them right after baking for maximum freshness.
Breakfast Edition
Transform this into a breakfast star by adding 2 tbsp cream cheese mixed with 1 tbsp honey to the cheese layer. Top with 1 tbsp chopped scallions and a sprinkle of everything bagel seasoning before baking.
Serve with scrambled eggs or avocado for a hearty morning meal that’s anything but basic. 🍳
Gluten-Free Adaptation
Replace the all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Use 1.5 tsp xanthan gum to improve texture, and reduce the water slightly to 1 cup since gluten-free dough absorbs less.
The result is still crispy on the outside with a tender interior—just don’t skip the egg wash, as it helps bind the crumb.
Cheese Lover’s Upgrade
Layer ½ cup shredded fontina cheese between the mozzarella and Parmesan for extra creaminess. For a nutty depth, add ¼ cup grated Gruyère to the mix.
If you’re feeling fancy, sprinkle 1 tbsp crushed pecans on top before baking for a sweet-savory crunch. Trust me, your taste buds will thank you. 🧀
Make-Ahead Party Loaf
Double the recipe and bake it in a 9x13-inch pan for easy sharing. Add ½ cup shredded cheddar to the cheese mix for a crowd-pleasing twist. Wrap the cooled loaf in parchment paper, then foil, and freeze for up to 3 months.
Thaw overnight in the fridge, then reheat at 350°F for 10 minutes—perfect for game day or dinner parties. 🎉
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen use cornmeal on the baking sheet?
The cornmeal coating creates that signature crispy bottom crust that's impossible to get without it. It prevents sticking and adds a delightful crunch that contrasts perfectly with the chewy interior. Don't skip it—it's what makes this recipe stand out from basic garlic bread!
Can I make this garlic bread ahead of time?
Bake it up to 1 day ahead and store it in an airtight container at room temperature. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F for 10 minutes to restore that perfect crispy texture.
What's the secret to getting the cheese perfectly melted and stretchy?
The key is baking at 375°F and watching closely during the final 10-12 minutes. The cheese should be golden and bubbly but not browned. Press the cheese lightly into the bread so it sticks, and use a mix of mozzarella (for meltiness) and Parmesan (for flavor). Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting.
How do I prevent the garlic bread from getting soggy?
Don't cut it too soon! Let it rest for 2-3 minutes after baking before slicing. This allows the moisture to redistribute, keeping the interior tender while maintaining that crispy crust. Also, serve it immediately after baking—soggy bread usually means it sat too long before eating.
Can I use this dough for other recipes?
Yes! This versatile dough works perfectly for garlic knots or cheesy breadsticks. Shape the dough into small balls or sticks, bake for 10-12 minutes, then top with cheese and broil for 1-2 minutes until golden. The garlic paste adds incredible flavor to any shaped bread, making it a great base for multiple dishes.