20-Minute Sourdough Garlic Bread
Sourdough garlic bread is the side that makes any dinner feel a little more put together, with tangy chew and edges that shatter under your fork. This version bakes in 20 minutes, no fuss, and delivers the kind of garlic butter that actually soaks into the crumb.
The trick is a hot oven and butter that’s soft enough to spread without tearing the bread. You’ll get crisp tops, a pillowy center, and a kitchen that smells like a bakery.
Why This Garlic Bread Works So Well
Sourdough brings a subtle tang that cuts through the richness of the butter, so each bite tastes balanced instead of greasy. The crumb is airy enough to drink up the garlic and parsley, while the crust goes shatteringly crisp under the broiler.
There’s no long rise, no resting. Just a quick mix, a spread, and a bake. For a side that pulls a meal together, it’s the one I keep coming back to on busy nights.
Ingredients
- 1 (1-lb) sourdough boule: day-old bread gives the crispest result.
- 6 tbsp unsalted butter, softened: let it sit out for 30 minutes so it spreads like a dream.
- 4 cloves garlic, minced or pressed: the finer the garlic, the more it infuses the butter.
- 3 tbsp finely chopped fresh parsley: flat-leaf parsley adds a clean, peppery note.
- 1/4 tsp fine sea salt: just enough to round out the garlic.
- Pinch red pepper flakes (optional): for a small kick of heat.
Variations / Substitutions
- Cheesy: Stir ¼ cup finely grated Parmesan into the butter before spreading.
- Herb swap: Use fresh basil or chives instead of parsley for a different lift.
- Spicier: Mix in ½ teaspoon Calabrian chili paste or a pinch of cayenne.
- Bread swap: A crusty Italian loaf works in a pinch, though you’ll miss the tang.
If you’re in the mood for another quick bread, my rosemary focaccia is ready in under an hour.
How To Make Sourdough Garlic Bread
Step 1: Mix the Garlic Butter
In a small bowl, combine the 6 tbsp softened butter, 4 minced garlic cloves, 3 tbsp chopped parsley, ¼ tsp salt, and the optional red pepper flakes. Mash with a fork until everything is evenly distributed, about 1 minute.
The butter should look speckled with green and garlic but still hold its shape. If your butter is still cold, give it a 10-second zap in the microwave just to soften, not melt.
Step 2: Slice and Spread the Bread
Halve the sourdough boule horizontally through the equator. You want two thick rounds with plenty of surface area for the butter.
Spread the garlic butter evenly over each cut side, all the way to the edges. A thin spatula or the back of a spoon helps you press it into the airy crumb without tearing the bread.
Step 3: Bake Until Golden
Place the halves, buttered side up, on a baking sheet. Slide the pan into a 400°F (200°C) oven and bake for 12 minutes, until the edges are beginning to brown.
The butter will bubble and melt into the bread. The center should feel slightly firm when you press it gently, not doughy.
Step 4: Broil for Extra Crisp (and Serve)
Switch the oven to broil and watch for 1 to 2 minutes. You want the tops blistered in spots and deeply golden, not burnt.
Pull the pan from the oven, slice each half into thick wedges, and serve while still hot and crackling. A sprinkle of flaky salt right before they hit the table makes everything pop.
Tips for the Best Sourdough Garlic Bread
- Use day-old sourdough. A drier crumb crisps up better than fresh bread, which can steam.
- Soften the butter fully but never melt it, so it spreads without tearing the bread. If you only have salted butter, skip the added salt and taste before spreading.
- For an extra garlic punch, rub the toasted bread with a cut garlic clove right after it comes out of the oven.
- Taste the butter before you spread. Sourdough loaves vary in salt, so adjust the butter’s salt level to match.
Bake times can shift a minute or two depending on how thick your loaf is.
| Bread size | Slice thickness | Bake time (at 400°F) |
|---|---|---|
| Whole boule halves | About 1½ inches | 12–14 minutes |
| Pre-sliced rounds | ¾ inch | 8–10 minutes |
| Individual slices | ½ inch | 6–8 minutes |
Storing Leftover Garlic Bread
- Refrigerate: Wrap leftover wedges in foil and store in the fridge for up to 2 days. The bread will lose some crispness but still taste great.
- Reheating: Re-crisp in a 350°F oven for 5 to 7 minutes, or reheat in a dry skillet over medium heat. Avoid the microwave, which makes it chewy.
What Goes Well With Sourdough Garlic Bread
This bread loves a bowl of creamy tomato soup, where the tang of the sourdough stands up to the tomato’s acidity. It’s also perfect alongside a red wine-braised short rib, mopping up every last drop of sauce. For something lighter, a crisp green salad with a sharp vinaigrette cuts through the richness.
Frequently Asked Questions
Can I use store-bought garlic butter?
Yes, but homemade tastes brighter. If you use it, taste first and stir in a little extra fresh garlic or parsley to wake it up.
My sourdough is very crusty — will it still work?
Absolutely. Just score the crust lightly with a serrated knife before halving, then spread gently so you don’t tear the bread.
Can I make this ahead of time?
You can mix the garlic butter up to 3 days ahead and refrigerate. Assemble and bake right before serving for the best texture.
What if I don’t have a broiler?
Increase the bake time to 15–17 minutes and check after 12. The top won’t blister as much but will still be golden and crisp.
Sourdough Garlic Bread Recipe
Ingredients
Method
- In a bowl, mash together the butter, garlic, parsley, salt, and red pepper flakes.
- Halve the sourdough boule horizontally and spread the butter mixture over both cut sides.
- Place buttered side up on a sheet pan and bake at 400°F for 12 minutes.
- Broil for 1–2 minutes until blistered, then slice and serve hot.
