Sourdough Garlic Bread Recipe

by

Hate reading? ME TOO! That’s why I’ve included some videos below.

Sourdough Garlic Bread

I’m excited to share my favorite homemade garlic bread recipe with you! This isn’t your ordinary garlic bread – it’s a tangy sourdough version that’ll knock your socks off. The crusty bread pairs perfectly with the savory garlic flavor, creating a mouthwatering side dish.

Whether you’re using homemade or store-bought sourdough, this recipe is a game-changer. The crispy exterior gives way to a soft, buttery middle that’s packed with garlicky goodness. I’ve even added some parmesan and fresh parsley for extra oomph. Trust me, once you try this, you’ll never go back to regular garlic bread again!

5 Reasons You’ll Love This Recipe

This sourdough garlic bread recipe will soon be your top pick. It’s simple to make and will impress everyone who tries it.

The taste is amazing. The sourdough’s tangy flavor mixes well with the rich garlic butter. This makes every bite a burst of flavor. The outside is crispy, while the inside is soft and fluffy.

This recipe is also very flexible. It goes well with Italian dishes, soups, salads, or can be eaten as a snack. At parties, it always gets rave reviews.

It’s also a better choice than regular garlic bread. The sourdough’s special process might make it easier to digest. It could even offer some health benefits.

  1. Easy to make: Whip it up in no time
  2. Flavorful: Tangy sourdough meets savory garlic
  3. Versatile: Pairs with various dishes
  4. Crowd-pleaser: Always a hit at gatherings
  5. Healthier option: Potential digestive benefits
See also  Stuffed Bell Peppers with Quinoa and Black Beans

Try this recipe and you’ll see why it’s so great. It’s easy, tasty, and versatile. You’ll want to make it all the time.

Exact Ingredients List (+ Possible Substitutes)

I love making sourdough garlic bread, and I’ve perfected my recipe over time. Here’s what you’ll need:

  • 1 loaf sourdough bread (16 oz)
  • 1/2 cup unsalted butter, softened
  • 2 cloves fresh garlic, grated
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon kosher salt
  • 2 tablespoons fresh parsley, minced
  • 1/4 cup parmesan cheese, freshly grated
  • Black pepper to taste

Don’t have everything on hand? No worries! Try these substitutes:

  • Use store-bought sourdough if you can’t make your own
  • Swap unsalted butter for salted (skip the extra salt)
  • Replace Italian seasoning with dried oregano
  • Substitute Parmigiano-Reggiano or Pecorino Romano for parmesan cheese

Remember, fresh ingredients make all the difference. I always opt for fresh garlic over pre-minced for that intense flavor. The combination of fresh garlic and garlic powder gives this bread its irresistible aroma and taste.

Instructions

Let’s make this delicious sourdough garlic bread! First, I preheat the oven to 400°F. While it heats up, I slice my sourdough loaf in half lengthwise. This makes a great base for our garlic butter.

Next, I mix softened butter with garlic, garlic powder, Italian seasoning, salt, parsley, and Parmesan cheese. This mix makes a flavor that’s hard to resist!

Then, I spread the garlic butter on both bread halves. I make sure every bite is full of garlic flavor. After that, I wrap each half in foil and put them on a baking sheet.

They go into the oven for 10 minutes. Then, I take off the foil and bake for another 5-8 minutes until golden. For crispiness, I broil for 30-45 seconds. I watch it closely to avoid burning.

See also  Gluten Free Cinnamon Rolls Recipe

After baking, I let it cool a bit before slicing. The smell in my kitchen is amazing! Now it’s ready to be enjoyed. This sourdough garlic bread will be the highlight of any meal!

Tips, Tricks & Storing

I love using fresh garlic and grating my own Parmesan cheese for this recipe. It really makes a difference in flavor! For room temperature storage, I keep leftover garlic bread in a sealed plastic bag or airtight container. It stays good for up to 3 days this way.

If I want to save it longer, I opt for freezer storage. I let the bread cool completely, wrap it in foil, and pop it in a freezer-safe container. It keeps well for up to 3 months. When I’m ready to eat it, I thaw it overnight in the fridge.

Reheating is a breeze. I just zap it in the microwave for about 30 seconds to bring back that soft, warm texture. One of my best practices for longer storage is slicing the bread before freezing. This makes it super easy to grab just the amount I need.