Garlic bread is a classic for a reason, and this Homemade Garlic Bread with Sourdough takes things up a notch. Using a rustic sourdough loaf gives you that amazing combo of crunchy edges and a chewy centre, while the garlicky butter soaks into every nook and cranny.
It’s ridiculously easy to make and works as a side for pasta, soup, salads—or honestly, just eaten on its own straight from the oven. I love adding a bit of fresh parsley and a sprinkle of parmesan for extra flavour, but it’s totally customisable. Once you’ve made it like this, you’ll never bother with frozen garlic bread again.
Garlic bread and pasta? Name a better combo. Try it alongside this Beef Stroganoff for the ultimate comfort meal.
🍴 Tools You’ll Need
Mixing Bowl – This Pyrex bowl is handy for prepping the garlic butter.
Baking Tray – One like this is great for crisping up the bread perfectly.
Garlic Press – Speeds up prepping the garlic, this one is perfect.
Homemade Garlic Bread with Sourdough
Ingredients
- 1 sourdough loaf medium-sized, unsliced
- 100 g unsalted butter softened
- 3 cloves garlic minced
- 1 tbsp fresh parsley finely chopped (plus extra for garnish)
- Pinch of salt
- Optional: 2 tbsp grated parmesan
Instructions
- Preheat your oven to 200°C (180°C fan).
- Slice the sourdough into thick slices, about 2cm is ideal.
- In a bowl (I use a bowl like this…it’s the perfect size and easy to clean), mix together the softened butter, minced garlic, chopped parsley, and a pinch of salt until well combined. You can chop the garlic by hand, but a garlic press like this makes it much faster.
- Spread a generous layer of garlic butter over each slice of bread. If you’re using parmesan, sprinkle it over the top.
- Lay the slices out on a baking tray in a single layer. A sturdy baking tray like this ensures everything cooks evenly and crisps up nicely.
- Bake for 8–10 minutes, or until the edges are golden and the butter is bubbling.
- Sprinkle with extra parsley before serving and enjoy warm.
Top Tips for this Homemade Garlic Bread
Use good-quality bread: A rustic sourdough with a nice crust gives the best texture—crispy outside, chewy inside.
Soften the butter properly: Make sure your butter is soft so it spreads easily and soaks into all the nooks of the bread.
Crispier option: For an extra golden finish, pop it under the grill for the last 1–2 minutes—keep an eye on it!