Sourdough Garlic Bread Recipe From Scratch

Sourdough garlic bread is the one side dish I make more than anything else. It takes 10 minutes and pairs with every pasta, soup, or salad I put on the table. This version uses tangy sourdough bread and a two-garlic butter that hits sharper and deeper than any basic garlic bread.

Why This Sourdough Garlic Bread Works

The tangy sourdough crust crisps up fast under the broiler. You get golden edges that shatter and a chewy center that stays soft. Regular sandwich bread goes limp in the same setup.

Two kinds of garlic make all the difference. Fresh minced garlic gives heat and bite. Garlic powder blooms into the butter and rounds out the flavor. Neither alone gets you where both together do.

Softened butter spreads without tearing the bread. Cold butter drags and leaves bare patches that burn. I pull the butter out 20 minutes before I start.

Ingredients

• 4 thick slices sourdough bread (about 1-inch / 2.5 cm each)
• 3 tablespoons salted butter, softened
• 2 cloves garlic, finely minced
• 1/2 teaspoon garlic powder
• 1 teaspoon fresh flat-leaf parsley, finely chopped
• 1/4 teaspoon red pepper flakes (optional)

What You Need for Sourdough Garlic Bread

Sourdough bread — a day-old loaf slices cleanest. Fresh sourdough is too soft and may tear. Any sourdough variety works — round boule, batard, or sandwich loaf.

Salted butter — salted butter already has the seasoning built in. Unsalted works too, just add a pinch of flaky salt on top before broiling.

Fresh garlic — grate it on a Microplane or press it fine. Large chunks can scorch under the broiler before the butter sets.

Garlic powder — this is not redundant. Garlic powder distributes evenly through the butter and gives background depth that fresh garlic alone does not provide.

Flat-leaf parsley — fresh parsley keeps the flavor bright and cuts through the richness of the butter. Curly parsley is fine but has less flavor.

Red pepper flakes — optional. A small pinch adds a slow warm heat that complements the garlic without overwhelming it.

How to Make Sourdough Garlic Bread

1. Set the oven rack about 6 inches (15 cm) below the broiler. Preheat the broiler to high.
2. Combine softened butter, minced garlic, garlic powder, and parsley in a small bowl. Mix until fully blended.
3. Lay the sourdough slices on a rimmed baking sheet in a single layer.
4. Spread the garlic butter evenly over each slice, all the way to the edges.
5. Broil for 6 to 8 minutes until the edges are deep golden and the surface is bubbling.
6. Watch closely after 5 minutes — broilers vary and the bread can go from golden to burnt in under a minute.
7. Remove from the oven. Sprinkle red pepper flakes over the top if using. Serve immediately.

Sourdough Garlic Bread Variations

Cheesy Sourdough Garlic Bread

After spreading the garlic butter, top each slice with 2 tablespoons of shredded low-moisture mozzarella. Broil until the cheese is bubbly and starting to brown in spots. The melted mozzarella pulls apart in long strings when you break the slice.

Herb Sourdough Garlic Bread

Add 1 teaspoon of fresh thyme leaves and 1/2 teaspoon of dried oregano to the butter mixture. The herbs bloom in the hot butter and fill the kitchen before the bread even hits the table. This version pairs best with tomato-based pastas.

Roasted Garlic Sourdough Bread

Roast a full head of garlic at 400°F (200°C) for 40 minutes. Squeeze the soft cloves into the butter instead of using fresh or powdered garlic. The roasted garlic is sweeter and mellower — less sharp, more caramelized.

Vegan Sourdough Garlic Bread

Swap the butter for a good vegan butter — Earth Balance or Miyoko’s both work well. The broiler method and timing stay exactly the same. Use the same garlic ratio. The crust crisps the same way.

Tips for the Best Sourdough Garlic Bread

• I use day-old sourdough because it slices cleaner and holds up better under the broiler.
• Never walk away during broiling. Set a timer for 5 minutes and watch from there.
• Spread the butter all the way to the crust edge — bare spots scorch before the center sets.
• Let the butter soften at room temperature for at least 20 minutes. Microwaving melts it unevenly.
• For extra crunch, flip the slices and broil the bottom side for 2 minutes before buttering the top.

Make Ahead & Storage

Mix the garlic butter up to 3 days ahead and keep it in the fridge in a small jar. Pull it out 20 minutes before you need it so it softens again before spreading. This is the only part you can do ahead — assembled slices don’t hold well.

Leftover cooked garlic bread keeps in an airtight container at room temperature for up to 2 days. Reheat in a 375°F (190°C) oven for 5 minutes to restore the crust. The microwave softens it and kills the crunch — avoid it.

To freeze, assemble the raw buttered slices and freeze them flat on a baking sheet. Once solid, stack them with parchment between each slice and store in a freezer bag for up to 1 month. Broil from frozen for 10 to 12 minutes.

Common Questions

Can I use a regular baguette instead of sourdough?

Yes. A baguette broils beautifully and gives you a crispier, lighter result. The flavor will be milder without the sourdough tang. Cut it lengthwise and broil face-up for 5 to 7 minutes.

What is the difference between garlic bread and garlic toast?

Garlic bread usually refers to a full loaf or long roll split and baked. Garlic toast is made from individual slices broiled until fully crisp. This sourdough garlic bread sits between the two — thick individual slices with a crunchy edge and soft center.

Why does my garlic burn before the bread crisps?

Large garlic pieces scorch fast under a broiler. Mince the garlic as finely as possible or grate it on a Microplane. Mixing it into the butter rather than placing it on top also slows down scorching.

Can I make this in the air fryer?

Yes. Set the air fryer to 380°F (190°C). Place buttered slices in a single layer and cook for 5 to 6 minutes. Check at 4 minutes — air fryers run hotter than advertised and the bread can over-brown quickly.

Sourdough garlic bread goes from zero to table in under 15 minutes and makes every meal feel more complete. Save this recipe and come back to it every time pasta night rolls around.