Mom's Best Recipes

Recipe

Easy Homemade Garlic Bread

Crisp edges, soft center, and a buttery garlic hit that makes pasta night feel like a win.

By Matt Campbell

•

4.9

A golden brown loaf of homemade garlic bread sliced on a wooden cutting board with melted butter and parsley on top

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Garlic bread is one of those foods that makes people hover in the kitchen like it's their job. You pull it out of the oven, the butter is sizzling, the garlic is loud in the best way, and suddenly everyone has “just one piece” twice.

This is my go-to easy homemade garlic bread: no fancy ingredients, no weird steps, and no sad, dry loaf pretending it's fine. We're going for crisp edges, a pillowy middle, and a buttery, garlicky spread that actually tastes like something. You can make it classic, extra cheesy, or a little spicy depending on the night.

A small bowl of garlic butter with minced garlic and parsley next to a sliced baguette

Why It Works

Butter plus a little olive oil gives you rich flavor with better browning and less risk of scorched butter.
Fresh garlic and garlic powder work together: fresh for punch, powder for that even, savory garlic “every bite” vibe.
Two-stage baking crisps the bread first, then you broil briefly for those golden, bubbly edges.
Salt and a touch of Parmesan (optional but recommended) make the garlic taste bigger and more rounded.

Pairs Well With

Storage Tips

Garlic bread is best hot and fresh, but leftovers can still be solid if you store them right.

Fridge

Cool completely, then wrap tightly in foil or place in an airtight container.
Store up to 3 days.

Freezer

Wrap individual portions in foil, then place in a freezer bag.
Freeze up to 2 months.

How to reheat (so it stays crisp)

Oven or toaster oven: 350°F for 8 to 12 minutes (frozen: 12 to 16 minutes), unwrap the top for the last few minutes to crisp.
Air fryer: 350°F for 3 to 5 minutes (watch closely, it browns fast).
Microwave: Only if you accept it'll be soft. It'll still taste good, just not crispy.

Common Questions

What bread is best for garlic bread?

A French loaf or baguette gives you crisp edges and a soft center. For extra-soft garlic bread, use Italian bread. For a pull-apart vibe, use a loaf of sourdough.

Do I have to use fresh garlic?

No, but it helps. If you only have garlic powder, use 1 to 1 1/2 teaspoons total and skip the minced garlic. If you only have fresh garlic, increase it to 5 to 6 cloves if you like it bold.

How do I keep garlic from burning under the broiler?

Keep the broil time short and stay nearby. Also, mixing fresh garlic into butter helps protect it. If you're nervous, bake only and skip the broil, or add the fresh garlic after baking by brushing with a little extra garlic butter.

Can I make it ahead?

Yes. Mix the garlic butter up to 3 days ahead and refrigerate. Or fully assemble the bread, wrap, and refrigerate for up to 24 hours before baking.

Can I make it cheesy?

Absolutely. Add mozzarella for stretch and Parmesan for salty bite. For best results, add mozzarella during the last 2 to 4 minutes of baking so it melts, then broil briefly if you want extra browning. (Parmesan can go in the butter or on top.)

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan
Aluminum foil or parchment paper
Small bowl
Fork or spatula for mixing
Bread knife
Optional: microplane or grater for Parmesan

I started making garlic bread the moment I realized it's basically the fastest way to make any dinner feel intentional. Pasta night, soup night, “I only have salad ingredients” night, garlic bread shows up and suddenly everyone's happy. My favorite part is how forgiving it is. If the butter is a little too cold, you mash it harder. If you forgot parsley, you survive. Just don't skip tasting the garlic butter. That's the whole point.