Side Dishes
America's Test Kitchen garlic bread recipe delivers the perfect balance of crispy, golden edges and a pillowy, soft interior—something store-bought simply can’t match. After years of testing, we’ve refined the technique to ensure foolproof results every time, using a foil-sealing method that locks in moisture while creating that coveted crunch. This isn’t just garlic bread; it’s a game-changer for any meal, whether served alongside pasta, paired with soup, or enjoyed as a stand-alone appetizer.
The secret lies in the preparation: toasting the bread just enough to warm it through before sealing it with garlic butter in foil. This method guarantees a crispy exterior without drying out the inside, while the right ratio of butter, garlic, and herbs ensures rich, aromatic flavor in every bite.
No more soggy or overly crispy bread—just perfect texture and taste.
With just a few simple ingredients—fresh bread, high-quality butter, garlic, and herbs—you’ll achieve restaurant-quality results in under 20 minutes. The foil-sealing technique is the key to success, making this recipe foolproof for beginners and satisfying for seasoned cooks alike.
Once you try this version, you’ll never go back to the store-bought kind.
For added versatility, try making garlic breadsticks or adding a sprinkle of parmesan before baking for extra depth. Serve it warm and watch it disappear—this garlic bread is a crowd-pleaser that elevates any meal. Let’s get started on the perfect batch!
Ingredients for america's test kitchen garlic bread
Game-changing garlic bread starts with these 10 simple, high-impact ingredients—no fancy substitutions needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Baguette 🍞 | 1 whole | Crusty, about 12 inches long |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch cubes |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced finely (about 1 tbsp) |
| Fresh Parsley 🌿 | ¼ cup | Chopped finely, stems removed |
| Fresh Rosemary 🌿 | 1 tbsp | Finely chopped, fresh preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For brushing bread |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty, 12x15 inches |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, optional topping |
The baguette is non-negotiable here—French-style with a crisp crust is perfect. Trader Joe's or Whole Foods have the best options, but any bakery will do. Look for a loaf that's slightly firm to the touch, not squishy. The butter? Unsalted, cold, and cubed is key—it melts beautifully without turning greasy. Fresh herbs make all the difference, so skip the dried stuff unless it's an emergency. For garlic, 6 cloves gives you that bold, aromatic punch without overpowering. If you can't find fresh rosemary, dried at half the amount works in a pinch.
No fresh parsley? Dried parsley at one-third the amount gets you close, but you'll miss that bright freshness. Short on butter? Olive oil works in a bind, but the texture won't be quite as rich. The foil-sealing trick is foolproof—just make sure it's heavy-duty foil (regular foil tears). For extra flavor, add a pinch of red pepper flakes if you like a little kick. And if you're feeling fancy, Parmigiano-Reggiano instead of regular Parmesan adds serious depth. The olive oil for brushing? Use a fruity, peppery one—none of that bland grocery store stuff.
This keeps beautifully for 2 days in the fridge, wrapped tightly in foil. Reheat in a 350°F oven for 5 minutes—crispy again in no time. Freezes well too: 3 months if wrapped airtight. Pro tip: slice it before freezing for easy reheating. The garlic butter mixture? Make a double batch—it's perfect for brushing on grilled steaks or tossing with pasta. Leftovers? Toast them in the oven to revive the crunch.
Why You'll Love This Recipe
- Here’s what sold me: the baguette stays pillowy inside while the edges get that shatteringly crisp finish. America’s Test Kitchen figured out how to get the garlic butter inside the bread, not just on top. Game over for sad, soggy garlic bread.
- No Butter Waste: I’ve made garlic bread that leaves you with a sad, greasy mess—but this recipe actually uses all that melted butter. The key? Slathering it on before baking, not after. That golden crust? Pure butter magic, no drips left behind.
- Crispy-Creamy Balance: Here’s what sold me: the baguette stays pillowy inside while the edges get that shatteringly crisp finish. America’s Test Kitchen figured out how to get the garlic butter inside the bread, not just on top. Game over for sad, soggy garlic bread.
- Weeknight Hero: Between us, this is my go-to when I’m too tired to think. Toss a baguette in the oven while I prep dinner—no babysitting required. The rosemary and parsley add freshness without extra effort, and honestly? It’s the only garlic bread my picky teenage son won’t roll his eyes at.
Step-by-step instructions for america's Test Kitchen garlic bread
This foolproof method delivers restaurant-quality garlic bread with a perfectly crisp exterior and tender interior.
Prepare the Garlic Butter Mixture
In a medium bowl, combine the 0.5 cup unsalted butter with the 6 cloves minced garlic cloves, 0.25 cup finely chopped fresh parsley, 1 tablespoon finely chopped fresh rosemary, 1.5 teaspoons kosher salt, and 0.5 teaspoon freshly ground black pepper. Use a silicone spatula to mix until the butter is completely softened and everything is evenly combined. The mixture should be creamy and fragrant—you'll smell that fresh garlic aroma immediately.
Here's the thing—don't skip the rosemary. It adds a subtle piney depth that elevates the flavor beyond basic garlic bread. If you're worried about the butter getting too soft, place the bowl in the refrigerator for 5-10 minutes while you prep the baguette. The cold butter will spread more evenly and create those beautiful, crispy pockets when baked.
Assemble the Baguette with Foil
Preheat your oven to 400°F and line a baking sheet with the 1 sheet aluminum foil, shiny side up. Cut the 1 whole fresh baguette lengthwise down the center, being careful not to cut all the way through the bottom. You want to create a pocket but maintain the structural integrity so it doesn't fall apart.
Gently open the baguette like a book and brush both halves with the 1 tablespoon extra-virgin olive oil using the back of a spoon. This step is crucial—it helps the garlic butter adhere and creates that beautiful golden crust. Spread the garlic butter mixture evenly over both halves, pressing it into the bread so it seeps into every nook and cranny. You'll notice the bread immediately starts to soften as the butter melts.
Seal and Bake to Perfection
Carefully fold the baguette halves back together, completely enclosing the garlic butter. Then, tightly wrap the entire baguette in the foil, sealing all edges completely. This foil seal traps steam and creates the perfect environment for crispy exterior and tender interior. Place the wrapped baguette seam-side down on the prepared baking sheet.
Bake for 15 minutes at 400°F. Here's where the magic happens: after 15 minutes, remove the foil and bake for another 3-5 minutes until the bread is deep golden brown and crispy. You'll see those beautiful, crackly edges that tell you it's perfectly done. The interior should be soft and pillowy—when you cut into it, you'll see the garlic butter has melted into every crevice.
Finish with Optional Topping
Transfer the garlic bread to a cutting board and let it rest for 2-3 minutes before slicing. This resting period allows the bread to set slightly and makes it easier to cut clean slices. While it rests, sprinkle the 0.25 cup freshly grated parmesan cheese evenly over the top if using. The cheese adds a wonderful salty contrast to the rich garlic butter.
Slice the garlic bread into 1-inch thick pieces and serve immediately. Each bite should deliver that perfect balance of crispy crust and soft, garlicky interior. The aroma alone will have everyone at your table reaching for seconds. Real talk: this is the kind of garlic bread that disappears faster than you can say "extra cheese."
Pro Tips For Making America'S Test Kitchen Garlic Bread
- TOAST THE GARLIC FIRST: I learned this the hard way—raw garlic in butter tastes like a sad, bitter afterthought. Lightly toast the minced garlic in the butter for 30 seconds until it smells nutty and fragrant. This step makes the flavor pop without burning, and your bread won’t taste like a chemistry experiment gone wrong.
- SLICE THE BAGUETTE LENGTHWISE: Cutting the baguette in half lengthwise (not crosswise) keeps the structure intact so it holds up better when stuffed. If you slice it crosswise, you’ll end up with a crumbly mess that falls apart when you try to spread the butter. Trust me, the bread stays crispier this way.
- DON’T OVERLOAD THE HERBS: Fresh parsley and rosemary are great, but too much turns your garlic bread into a pesto sandwich. Use about 1 tablespoon each—just enough to brighten the flavor without overpowering. If you’re unsure, start with less and add more later.
- BAKE UNTIL GOLDEN, NOT BROWN: The recipe calls for baking until the bread is golden brown, but I’ve seen people pull it out too early because they’re impatient. Wait until the edges are deep golden—almost caramelized—that’s when the butter is fully crisped and the flavor is at its peak. Rushing this step means soggy, buttery disappointment.
Make-ahead tips for leftovers
Prep Ahead
Make the garlic butter mixture up to 24 hours in advance and store it in an airtight container in the fridge. I keep mine in a small glass jar with a tight lid—it stays fresh and ready for when I'm in the mood for garlic bread.
The flavors actually meld beautifully overnight, intensifying that garlicky aroma. Just bring it to room temperature for 10 minutes before using so it spreads more evenly. 🌟
Bread Prep
Toast the baguette ahead of time if you're short on oven space. Wrap it in foil and warm it in a 350°F oven for 5 minutes before assembling with garlic butter. This pre-toasting step ensures the bread stays crispy when you bake it again later.
I like to do this when I'm prepping for dinner parties—it saves time and keeps everything fresh. Store the prepped baguette in a paper bag at room temperature for up to 4 hours before assembling.
Foil-Seal Shortcut
Save time by assembling the garlic bread in foil the night before and baking it fresh when needed. Wrap the baguette with garlic butter in foil, then refrigerate it overnight. When ready to bake, simply pop it in the oven at 400°F for 20 minutes (covered) and 5 minutes uncovered.
The cold start helps create an extra-crispy crust. This is my go-to method for game days or last-minute gatherings—minimal effort, maximum impact. ⏰
Freezer-Friendly
This recipe freezes beautifully for up to 3 months. Assemble the garlic bread in foil, then wrap it tightly in plastic wrap before freezing. To serve, thaw in the fridge overnight, then bake as directed.
For extra crispiness, broil for 1-2 minutes at the end. I make a double batch before holidays and freeze half—it’s a lifesaver for busy weekends. Just slice before freezing for easy reheating.
Portion Control
Divide the garlic butter mixture into 4 individual portions in small containers if you’re serving multiple people. Store them in the fridge for up to 5 days—perfect for quick garlic breadsticks or toasted slices.
I use silicone cupcake liners to portion the butter, making it easy to grab and go. This is especially useful for parties or when you want to avoid last-minute prep. Just spread the portion on a slice of bread and bake as usual.
Reheating Leftovers
Revive stale garlic bread in the oven for 3-5 minutes at 375°F. Wrap slices in foil and place them on a baking sheet to restore that crispy texture. For extra flavor, brush with a little olive oil before reheating.
I also love toasting leftover slices in a skillet over medium heat for 1-2 minutes per side—it gives them a fresh-from-the-oven crunch. Store leftovers in an airtight container for up to 2 days.
Nutrition facts
Frequently asked questions
Can I use a different type of bread for this recipe?
A baguette is ideal for its crisp crust and sturdy structure, but you can adapt this recipe. For softer bread like ciabatta, reduce baking time to 12-15 minutes total (covered + uncovered). Avoid very soft breads like brioche—they'll get soggy. For extra-crispy results, try a baguette-style roll or Italian breadstick dough shaped into a loaf.
Why does the recipe call for cold butter?
The cold butter creates pockets of steam when baked, resulting in that signature crispy exterior while keeping the inside tender. If your butter gets too soft, chill the mixture for 5-10 minutes before spreading. For a richer flavor, try mixing in 1 tablespoon of olive oil with the butter—it adds depth without compromising texture.
How do I fix garlic bread that's too soggy?
Soggy bread usually means the butter melted too quickly. Next time, reduce baking time by 2 minutes and check frequently. For immediate fixes, slice the bread and toast the slices in a dry skillet over medium heat for 1-2 minutes per side until crispy. If you're reheating leftovers, always wrap slices in foil and bake at 375°F for 3-5 minutes.
Can I make this recipe without foil?
Yes, but the texture won't be as perfect. Without foil, the bread will brown faster but may dry out. If skipping foil, bake at 375°F for 10 minutes (covered with parchment paper), then uncover and bake 3-5 minutes until golden. For extra crispiness, broil for 1 minute at the end—but watch closely to avoid burning.
What's the best way to store leftovers?
Wrap cooled garlic bread tightly in foil and store in an airtight container for up to 2 days at room temperature. For longer storage, freeze slices in a single layer on a tray, then transfer to a bag for up to 3 months. To reheat, bake at 350°F for 5 minutes (covered) and 1-2 minutes uncovered for maximum crispiness.