Side Dishes
America's Test Kitchen cheesy garlic bread recipe delivers the perfect balance of crispy cornmeal crust and gooey, pull-apart cheese—something that’s surprisingly difficult to nail at home.
After testing countless variations, we discovered the secret lies in precise dough proofing, a garlic-infused oil that infuses without burning, and a cheese blend that melts smoothly while staying stretchy. This isn’t your average garlic bread; it’s the kind that disappears in minutes and leaves everyone asking for seconds.
The dough starts with a simple mix of flour, yeast, and cornmeal for that signature crunch, but the real magic happens in the proofing. Letting it rise at room temperature for 90 minutes ensures a light, airy texture that holds up under the weight of the cheese.
Meanwhile, the garlic-infused oil—simmered just until fragrant but never browned—adds depth without overpowering. The cheese application is where things get exciting: a layer of sharp cheddar and mozzarella blends together for that perfect pull-apart stretch.
By the time it emerges from the oven, you’ll have a loaf with a golden-brown, shatteringly crisp crust and a gooey, melty interior that clings to every bite. The garlic flavor is bright and aromatic, not harsh, and the cheese pulls cleanly, making it ideal for sharing.
This recipe transforms a simple side into the star of the meal—no one will believe it’s homemade. Ready to master it?
Whether you’re serving it as an appetizer, side dish, or even a light dinner with soup, this garlic bread holds its own. The best part? It’s foolproof—no advanced techniques required, just patience and attention to detail. Let’s get started on the perfect loaf.
Ingredients for america's test kitchen cheesy garlic bread
Fourteen ingredients transform into the ultimate cheesy garlic bread—crispy crust, pull-apart cheese, and aromatic garlic that steals the show.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Unbleached preferred for texture |
| Active Dry Yeast 🍞 | ¼ tsp | Fresh yeast preferred if available |
| Granulated Sugar 🍚 | ½ tsp | Activates yeast quickly |
| Fine Sea Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Cornmeal 🌽 | ½ cup | Fine grind for even coating |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for oil infusion |
| Garlic Cloves 🧄 | 4 cloves | Thinly sliced for infusion |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6+ months |
| Mozzarella Cheese 🧀 | 1 ½ cups | Fresh, low-moisture preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For brushing, fruity variety |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The yeast is non-negotiable here—Bob's Red Mill or Saf-Instant work best, but fresh yeast from the deli counter gives extra punch. Look for aged sharp cheddar (like Cabot or Tillamook) with visible crystals—those add serious flavor. The cornmeal? Bob's Red Mill fine grind coats the dough perfectly without grit. Pro tip: test your yeast first—drop a pinch in warm water with sugar; if it bubbles in 5 minutes, you're good to go. No bubbles? Start over with fresh yeast. The garlic should be freshly sliced, not jarred—jarred garlic tastes like sawdust in this application.
Out of sharp cheddar? Parmigiano-Reggiano at half the amount adds depth, though it won’t be as sharp. No fresh mozzarella? Pre-shredded low-moisture works in a pinch (just don’t use the kind with anti-caking agents). The butter must be cold—Plugrá or Land O'Lakes work perfectly. For the garlic oil, never let it brown—just simmer until fragrant (about 3 minutes). Want extra crunch? Sprinkle crushed cornflakes on top before baking. The parsley is optional but adds that restaurant-quality finish—flat-leaf looks prettier than curly.
This dough needs 90 minutes to proof—don’t rush it. Shape the loaf in a 9x5-inch loaf pan lined with parchment paper for easy removal. The cheese layer should be generous but not overflowing—think 1/2-inch thick. Bake until the crust is golden-brown and shatteringly crisp (about 25-30 minutes at 375°F). Leftovers? 3 days in the fridge, but honestly, it disappears faster than that. For reheating, wrap in foil and warm in a 350°F oven for 10 minutes—microwaving makes it soggy.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, let it rise, and forget it. The yeast does all the work while I handle the kids or scroll through my phone. That little sugar pinch? It’s the secret to a tender, airy bite that’s actually foolproof.
- Garlic Butter Overload: Between us, the real star is the garlic-infused butter slathered on top. It’s crispy, cheesy, and packed with that real garlic flavor—not the powdered stuff. One bite and you’ll understand why I keep a stick of butter melting on the stove at all times.
- Leftover Reinvention: This bread stays fresh for days, and I’ve turned stale slices into garlic bread croutons for salads or even a quick breakfast toast. Honestly, I’ve made it three times in a row for different meals, and it’s never let me down.
- Pantry Staple Power: Five ingredients, zero specialty items. You’re probably already using these—flour, yeast, salt—so it’s my go-to when I’m broke or lazy. And that cornmeal dusting? Keeps it from sticking so cleanup is a joke. Budget-friendly doesn’t mean boring.
Step-by-step instructions for america's test kitchen cheesy garlic bread
This isn't your average garlic bread—we're crafting a masterpiece with a crunchy cornmeal crust and melt-in-your-mouth gooey cheese.
Activate the Yeast and Create the Dough
In a large mixing bowl, combine the 1.25 cups warm water, 0.5 tsp granulated sugar, and 0.25 tsp active dry yeast. Let this sit for 5-10 minutes until frothy—this confirms your yeast is alive and ready to work. If it doesn't bubble, your bread will be dense and flat.
Add the 3.5 cups all-purpose flour and 0.5 tsp fine sea salt to the bowl. Using a wooden spoon or dough whisk, stir until a shaggy dough forms. Then add the 0.5 cup cold unsalted butter, cut into small cubes, and work it into the dough until fully incorporated. The butter should be evenly distributed but still visible in small flecks—this creates pockets of flavor and moisture during baking.
Knead and Rest the Dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. This step develops gluten, which gives your bread structure and that satisfying chew. If the dough feels too sticky, add 1 tablespoon of flour at a time until it comes together cleanly.
Shape the dough into a rectangle about 12x8 inches and place it in a lightly greased bowl. Cover with a damp towel and let it rise in a warm place for 1 hour or until doubled in size. This resting period allows the gluten to relax and the yeast to work its magic, creating that light, airy texture we're after.
Prepare the Cheese Filling
While the dough rises, shred the 1.5 cups sharp white cheddar cheese and 1.5 cups mozzarella cheese using a box grater. The finer the shreds, the more evenly they'll melt and distribute throughout the bread. In a small bowl, mix the shredded cheeses with the 4 thinly sliced garlic cloves and 0.25 cup chopped fresh parsley. This aromatic blend is what transforms ordinary bread into something extraordinary.
Spread the cheese mixture evenly over the risen dough, leaving a ½-inch border around the edges. This ensures the crust stays crispy while the center becomes gloriously gooey. Fold the dough over the cheese, sealing the edges tightly. Then, cut the dough into 4 equal rectangles—this makes serving easier and gives each piece that pull-apart texture.
Create the Crispy Cornmeal Crust
Preheat your oven to 375°F. Line a baking sheet with parchment paper and sprinkle 0.5 cup cornmeal evenly over the surface. Arrange the dough rectangles on the baking sheet, leaving 1 inch between them. Brush the tops generously with 0.25 cup extra-virgin olive oil—this is what creates that golden, crispy crust we're after.
Bake for 25-30 minutes until the tops are deep golden brown and the internal temperature reaches 190°F. The edges should be crispy to the touch, while the centers should still be soft and gooey when you cut into them. If the tops brown too quickly, tent the baking sheet with foil to prevent over-browning while the centers finish cooking.
Serve Immediately for Maximum Enjoyment
Remove the garlic bread from the oven and let it rest for 2-3 minutes—this allows the cheese to set slightly and makes it easier to serve. Cut each rectangle diagonally into 4 pieces and serve immediately while still warm. The contrast of the crispy cornmeal crust with the molten cheese inside is what makes this recipe truly special.
For an extra touch, sprinkle with flaky sea salt and serve with your favorite dipping sauce. This bread is best enjoyed fresh, so don't wait—every bite should be a celebration of texture and flavor. The key to success lies in the crispy crust and gooey center, and with these steps, you'll achieve both every time.
Pro Tips For Making America'S Test Kitchen Cheesy Garlic Bread
- Weigh Your Flour: The recipe calls for 3 cups flour, but scooping from the bag packs it too tightly—you’ll end up with dense, chewy bread instead of light and airy. Use a kitchen scale for 375 grams (or spoon-and-level method) to get the exact volume the recipe expects. I learned this the hard way when my first batch turned out like a brick.
- Proof at Room Temp: Skip the warm spot under the cabinet—yeast works best when the dough rises in a consistently warm (75–80°F) environment. If your kitchen is chilly, proof the dough in a turned-off oven with a cup of hot water inside for 20 minutes first. Cold dough rises slower, and that’s how you get uneven texture.
- Don’t Overwork the Dough: Once you’ve kneaded the dough for 10 minutes by hand (or 5–6 minutes in a mixer), stop. Over-kneading develops gluten too much, and your garlic bread will turn out tough instead of tender. The dough should be smooth but still slightly sticky—if it’s fighting you, you’ve gone too far.
- Toast the Cornmeal: Lightly toast the cornmeal in a dry pan for 1–2 minutes before sprinkling it on your baking sheet. This adds a nutty depth and prevents the dough from sticking like glue. (Yes, even if you’re impatient like me—it takes 30 seconds and makes a real difference.)
Storing and reheating your america's test kitchen cheesy garlic bread
Refrigerator Storage
Store leftover garlic bread in an airtight container lined with parchment paper to prevent sticking. I like using glass Pyrex containers because they keep the bread fresh longer and are microwave-safe if needed.
Keep it refrigerated for up to 3 days—the crust stays crispy, but the cheese may firm up slightly. 💫
Freezer-Friendly Method
For longer storage, wrap individual portions tightly in plastic wrap followed by aluminum foil to lock in moisture. Freeze for up to 2 months—this works best if you cut the loaf into serving-sized pieces before freezing. Thaw overnight in the fridge for the best texture. 🧊
Oven Reheating
Preheat your oven to 350°F and wrap the garlic bread in aluminum foil to trap moisture. Bake for 10-12 minutes until the cheese is melted and the crust is crisp again. This method restores the perfect texture without making it soggy. 🔥
Microwave Revival
If you're in a hurry, cover the garlic bread with a damp paper towel and microwave on medium power (50%) for 20-30 seconds. Repeat in 5-second intervals until the cheese is gooey. Add a splash of water if it looks dry—this mimics the oven's steam effect. ⚡
Crispy Crust Trick
To revive the crust after reheating, sprinkle crushed cornflakes or cornmeal on top and broil for 1-2 minutes at the end. This adds crunch and brings back that fresh-from-the-oven texture. 🌽
Serving Leftovers
Slice the reheated garlic bread into thin diagonal pieces for easy sharing. Serve with marinara sauce, spicy mayo, or a garlic aioli for dipping. The flavors are even better the second time around—just don’t tell anyone I said that! 😉
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen use cornmeal for the crust?
The cornmeal creates that signature crispy texture that sets this apart from regular garlic bread. It adds a subtle sweetness and stays crunchy even after baking, while also preventing the dough from sticking to the pan. The fine grind ensures even coverage without grit.
Can I make this garlic bread ahead of time?
Shape the dough and let it rise, then refrigerate the uncooked loaf for up to 24 hours. When ready to bake, let it sit at room temperature for 1 hour to rise again before adding cheese and baking. This actually enhances the flavor development.
What's the secret to getting the cheese perfectly gooey?
Use a 50/50 blend of sharp cheddar and mozzarella—cheddar provides sharp flavor while mozzarella creates that meltable stretch. Shred the cheese finely (using a box grater) and spread it evenly, leaving a ½-inch border for crispy edges. Bake until internal temp reaches 190°F.
How do I fix if my dough doesn't rise properly?
First check your yeast—it should bubble within 5-10 minutes in warm water. If not, use fresh yeast. For proofing, place the dough in a warm spot (like a turned-off oven with light on) and cover with a damp towel. If it still doesn't rise, your flour might be old—replace with fresh all-purpose flour.
Can I make this gluten-free?
Yes, but with adjustments. Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) and add 1 tsp xanthan gum. The cornmeal can stay, but you may need to extend proofing time to 1.5 hours. Note the texture will be slightly different but still delicious.