Garlic Bread Recipe (Cheesy + Buttery, Easy!)
To make CARLIC BREAD PECIPE, mix a quick yeast dough, let it rise until puffy, then roll it out, spread with garlic butter, and top with mozzarella and green chili. Bake until golden and melty, slice into sticks, and serve warm.
Nothing beats warm, cheesy garlic bread fresh from the oven. The edges turn lightly crisp, the center stays soft, and that buttery garlic aroma fills the whole kitchen.
I love that this version is made from scratch with a simple dough, but it still feels easy. It’s the kind of snack that disappears fast, especially with extra cheese on top.
Table of contents
Why You’ll Love This Recipe
- Soft, fluffy bread with golden, cheesy edges
- Simple dough ingredients you probably already have
- Big garlic-butter flavor in every bite
- Easy to slice into shareable sticks
- Great for snacks, parties, or alongside dinner
Ingredients
Candy base
Dough
- 1 cup all-purpose flour (125 g)
- 1 tsp active dry yeast (about 3 g)
- 1 tbsp granulated sugar (12–13 g)
- 1/2 tsp salt (3 g)
- 1 tbsp oil (15 ml)
- 1/2 cup + 1 tsp milk (110 ml)
Garlic Butter
- 2 tbsp butter, softened (28 g)
- 2 tsp minced garlic (about 6 g)
- 1/2 tsp salt (3 g)
- 1/2 tsp black pepper
Finish
Topping
- 3–3 1/2 oz shredded mozzarella cheese (80–100 g)
- 10 g green chili, sliced (or to taste)
Ingredient Notes & Substitutions
- Yeast: If your yeast doesn’t foam after a few minutes in the warm milk mixture, it may be inactive. Start again for the best rise.
- Milk temperature: Warm is key—think comfortably warm to the touch, not hot. Hot milk can slow or kill yeast.
- Oil: Any neutral oil works (canola, vegetable, avocado). Olive oil is fine too for a little extra flavor.
- Mozzarella: Low-moisture shredded mozzarella melts best. You can mix in a little Monterey Jack for more stretch.
- Green chili: Use mild green chiles for gentle heat, or swap in jalapeño slices for more kick.
How to Make GARLIC BREAD PECIPE
- Activate the yeast. In a mixing bowl, combine the warm milk, sugar, and yeast. Whisk and let sit a few minutes until it looks foamy.
- Make the dough. Add flour, salt, and oil. Mix until a shaggy dough forms, then knead until smooth and elastic.
- Let it rise. Cover the bowl and let the dough rest until puffy.
- Roll and shape. Turn the dough out onto a lightly floured surface and roll into a round, about 1/4-inch thick.
- Cut into two halves if you want larger “half-moon” pieces.
- Add garlic butter and toppings. Spread the garlic butter over the dough. Sprinkle mozzarella evenly, then scatter green chili on top. Slice into sticks before baking for easy pull-apart pieces.
- Bake. Transfer to a parchment-lined baking sheet and bake until the cheese is melted and the edges are golden.
- Serve. Let cool 2–3 minutes, then lift and separate the sticks. Serve warm while the cheese is still stretchy.
Expert Tips
- If your dough feels sticky, dust your hands with a little flour instead of adding lots more to the bowl.
- For a softer texture, don’t roll the dough too thin—about 1/4-inch is the sweet spot.
- Spread the garlic butter all the way to the edges so every bite tastes buttery.
- Shred your own cheese if you want the meltiest top (pre-shredded can melt a little less smoothly).
- Want extra browning? Broil for 30–60 seconds at the end—watch closely.
- Slice before baking if you want clean, easy sticks; slice after baking if you want gooier, pull-apart cheese.
- Let it rest a couple minutes after baking so the cheese sets slightly (less sliding).
Storage & Freezing
- Fridge: Store cooled bread in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F (175°C) oven for 6–8 minutes, or air fry at 350°F for 3–4 minutes until hot.
- Freezer: Freeze fully cooled sticks in a freezer bag for up to 2 months.
- Thawing: Thaw overnight in the fridge or reheat from frozen at 350°F (175°C) for 10–12 minutes.
Variations
- Cheesy garlic bread with herbs: Add 1–2 tsp dried oregano or Italian seasoning to the garlic butter.
- Extra-spicy: Use jalapeños or a pinch of crushed red pepper flakes.
- Garlic parmesan: Sprinkle parmesan over the mozzarella before baking.
- Stuffed-style: Fold the dough over some cheese, seal edges, then bake and slice.
- Butter swap: Use a mix of butter + a little olive oil for a softer spread and rich flavor.
GARLIC BREAD PECIPE
Soft homemade garlic bread topped with melty mozzarella and green chili, baked golden and sliced into warm, cheesy sticks.
Ingredients
Equipment
Method
- In a bowl, mix warm milk, sugar, and yeast. Let sit until foamy.
- Add flour, salt, and oil. Mix, then knead until smooth.
- Cover and let the dough rest until puffy.
- Roll dough into a round about 1/4-inch thick, then cut into two halves if desired.
- Mix garlic butter ingredients, spread over dough, top with mozzarella and green chili, then slice into sticks.
- Bake at 400°F (200°C) until cheese melts and edges turn golden.
- Cool briefly, separate sticks, and serve warm.
Nutrition
Video
Notes
- Use low-moisture shredded mozzarella for the best melt.
- Keep milk warm (not hot) so the yeast activates properly.
- For more heat, swap green chili for jalapeño or add red pepper flakes.
- Reheat in the oven or air fryer for the best texture.
Tried this recipe?
Let us know how it was!FAQs
Can I use instant yeast instead of active dry yeast ?
Yes. Mix it right into the flour, then add the warm milk and other ingredients and proceed.
How do I know the dough is kneaded enough ?
It should look smooth and feel elastic. If you press it, it springs back slightly.
What oven temperature should I use ?
Bake at 400°F (200°C) for a hot oven that melts the cheese quickly and browns the edges nicely.
Can I make it ahead of time ?
Yes. Make and rise the dough, then refrigerate it covered. Bring to room temperature before rolling and baking.
How do I keep the bread soft ?
Don’t overbake. Pull it once the cheese is melted and the edges are lightly golden.
Can I reduce the spice ?
Absolutely—use less green chili or skip it entirely and keep it classic cheesy garlic bread.
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Estimated reading time: 7 minutes
