Name: Sourdough Garlic Bread
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Ingredients: 1 whole day-old sourdough loaf, split lengthwise; 115 g (1/2 cup) unsalted butter, softened; 4 cloves garlic, minced; 2 Tbsp fresh parsley, chopped; 30 g (1/4 cup) parmesan, finely grated; 0.5 tsp fine sea salt; 0.25 tsp red pepper flakes, optional

A fast, weeknight-friendly way to use up a day-old loaf – a generous garlic-herb butter baked onto split sourdough until golden and crisp at the edges.

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Why You’ll Love It

Ready in under 20 minutes, almost all of it hands-off baking time.
Puts a day-old loaf to good use instead of letting it go stale on the counter.
The tang of sourdough holds up better to all that garlic butter than a plain white loaf.
Endlessly adjustable – add cheese, swap the herbs, or turn up the red pepper flakes.

Ingredients

Volume measurements are included for convenience, but they’re approximate – a kitchen scale will always get you a more consistent result, especially for the butter.

A closer look at what goes into the butter, and what you’ll need.

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Day-old sourdough loaf (1 whole): the tang holds up well to all that garlic and butter; a slightly stale loaf also slices more cleanly.
Unsalted butter (115 g / ½ cup): softened so it spreads easily all the way to the edges.
Garlic (4 cloves): freshly minced for the best flavor; don’t substitute garlic powder if you can help it.
Fresh parsley (2 Tbsp): adds color and a fresh, herby note.
Parmesan (30 g / ¼ cup): finely grated so it melts evenly into the butter.
Fine sea salt (½ tsp): balances the richness of the butter.
Red pepper flakes (¼ tsp): optional, for a little heat.

Equipment

Baking sheet: for baking both halves of the loaf.
Small mixing bowl: for combining the garlic butter.
Butter knife or offset spatula: for spreading the butter evenly.

Sample Schedule

Same Day

Make the garlic butter.
Slice the loaf and spread with the butter.
Bake until the edges are golden, then broil briefly to finish.
Rest briefly, then slice and serve warm.

Desi

Sourdough Garlic Bread

Buttery, garlicky sourdough bread finished under the broiler until golden, with an easy path to a cheesier version if you want it.

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Prep Time 10

Cook Time 12

Resting Time 3

Total Time 25

Servings: 8 servings

Course: Appetizer, Side Dish

Cuisine: Italian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

1 whole day-old sourdough loaf, split lengthwise
115 g (1/2 cup) unsalted butter, softened
4 cloves garlic, minced
2 Tbsp fresh parsley, chopped
30 g (1/4 cup) parmesan, finely grated
0.5 tsp fine sea salt
0.25 tsp red pepper flakes, optional

Equipment

Baking sheet
Small mixing bowl
Butter knife or offset spatula

Method

Mash together the softened butter, garlic, parsley, parmesan, salt, and red pepper flakes if using.
Slice the loaf in the desired thickness and place cut-side up on a baking sheet.
Spread the garlic butter evenly over the top cut sides.
Bake at 375°F (190°C) for 10-12 minutes, until edges turn golden.
Broil 1-2 minutes, watching closely, until golden brown in spots.
Let rest 2-3 minutes, then cut in the desired size and serve warm.

Notes

For a cheesier version, sprinkle mozzarella over the butter before the final broil. Watch closely under the broiler – it burns quickly.

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How to Make It

1Make the Garlic Butter. In a small bowl, mash together the softened butter, garlic, parsley, parmesan, salt, and red pepper flakes if using, until well combined.

2Slice and Spread. Preheat the oven to 375°F (190°C). Slice the loaf in the desired thickness and place cut-side up on a baking sheet. Spread the garlic butter evenly over the top cut sides, all the way to the edges.

3Bake. Bake for 10 to 12 minutes, until the butter has melted in and the edges are just turning golden.

4Broil to Finish. Switch the oven to broil and broil for 1 to 2 minutes, watching closely, until the top is golden brown in spots.

5Rest Briefly and Serve. Let the bread rest for 2 to 3 minutes, then serve immediately while warm.

Tips & Troubleshooting

Butter temperature: softened, not melted, butter is easier to spread evenly all the way to the edges of the bread.
Broiler step: watch the broiler step closely – it can go from perfectly golden to burnt in under a minute.
Stale, hard bread: brush the cut sides with a little water before spreading the butter so it doesn’t tear.
Customize it: leave out the parmesan for a simpler version, or add mozzarella for a cheesy version.

How to Store

Best fresh: served immediately, while warm and crisp.

Refrigerator: leftovers wrapped in foil for up to 2 days; reheat in a 350°F (175°C) oven to re-crisp.

Freezer: unbaked, buttered halves wrapped tightly for up to 2 months; bake from frozen, adding a few extra minutes.

Nutrition

Nutrition estimated per serving (1 of 8) and will vary depending on the exact ingredients used.

220
CALORIES

18
CARBS (G)

5
PROTEIN (G)

15
FAT (G)

8
SAT. FAT (G)

340
SODIUM (MG)

Desi’s Notes

The trick to garlic bread that’s crisp at the edges but still soft in the middle is a two-stage bake: cover the oven time first so the butter soaks in, then finish under the broiler so the top browns without drying out the crumb underneath. Watch it closely under the broiler – it goes from golden to burnt in under a minute.

Before You Bake

Scaling this recipe up or down? Run your numbers through the Sourdough Calculator. And if you want a printable reference for troubleshooting or timing, browse all six Printable Quicksheets.

Sourdough Garlic Bread

Why You’ll Love It

Ingredients

Equipment