Recipe

Hot Dog Bun Garlic Bread

A quick, buttery, garlicky way to transform leftover hot dog buns into crispy-edged garlic bread with optional melty cheese.

By Matt Campbell

•

4.8

A baking sheet of hot dog buns sliced open and toasted with garlic butter and melted mozzarella, sprinkled with parsley on a wooden table

Jump to Recipe

Hot dog buns are the unsung hero of the bread drawer. Too soft for “real” garlic bread, too awkward for sandwiches, and somehow you always have four left when the hot dogs are gone. This is the fix.

We’re turning those buns into crispy-edged, buttery garlic bread with a soft center and just enough cheese to make you hover by the oven like it owes you money. No fancy ingredients, no complicated shaping. Just slice, slather, toast, and aggressively enjoy.

Hot dog buns, butter, minced garlic, parsley, and grated Parmesan arranged on a light kitchen counter

Why It Works

Fast and forgiving: Works with standard, brioche, whole wheat, or slightly stale buns.
Crisp where it counts: A quick broil at the end gives crunchy edges without drying out the middle.
Big garlic flavor without harsh bite: Gentle heat (or off-heat steeping) mellows the garlic and smells incredible.
Built for customization: Go cheesy, go spicy, go herby, or keep it classic.

Pairs Well With

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 3 days. (They are best in the first 24 hours. After that, they still taste great but soften a bit.)

Reheat (best): Toast in a 375°F oven or air fryer for 4 to 7 minutes until hot and crisp again.

Microwave (only if you must): 15 to 25 seconds will warm it, but the bread will go soft. If you microwave, finish in a hot skillet for 1 minute to bring back some crunch.

Freeze: Wrap individually in foil, freeze up to 2 months. For best texture, reheat from frozen at 375°F for 10 to 12 minutes, then broil briefly.

Common Questions

Do I have to slice the buns?

You do not have to, but slicing them lengthwise into two halves is how you get maximum surface area for garlic butter and those crisp edges. If your buns are already pre-sliced, just open them like a book and press gently to flatten.

Can I make these in an air fryer?

Yes. Air fry at 350°F for 3 to 6 minutes. Check at 3 minutes, since models vary and buns can go from “toasty” to “oops” fast. If you add cheese, do it for the last 1 to 2 minutes so it melts without flying around.

What if my buns are stale?

Perfect. Stale buns toast like champs. Just watch the broiler closely because they brown faster.

Can I use garlic powder instead of fresh garlic?

Absolutely. Start with 1/2 to 1 teaspoon garlic powder in the butter, then taste and add more if you want it louder. (Garlic powder brands vary, and it can get intense quickly.)

How do I keep them from getting soggy?

Two moves: toast cut-side up first, then broil briefly at the end. Also, do not overload with butter. You want a glossy layer, not a puddle.

Any broiling tips so they do not burn?

Broilers vary wildly. For best control, move the oven rack to about 4 to 6 inches from the broiler element, broil for a short burst, and rotate the pan if one side browns faster.

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
Small skillet or microwave-safe bowl
Pastry brush or spoon
Knife and cutting board
Optional: microplane or garlic press

I started making this when I realized I was buying hot dog buns for one cookout and then babysitting the leftovers for a week like they were going to magically become burgers. This recipe is my favorite kind of kitchen win: it uses what you already have, it tastes like you planned it, and it makes the whole house smell like you know what you’re doing.