Hasselback Homemade Garlic Bread Recipe (2024)

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This Hasselback Homemade Garlic Bread recipe has MORE butter, MORE cheese, MORE garlic, and MORE bread in every single bite. It’s glorious.

Hasselback Homemade Garlic Bread Recipe (1)

First thing:this homemade garlic bread recipe is the bomb.

Second thing:Last week, I got some evil Kerrygold Samples in the mail. Basically, it was a box filled with cheese and butter.

Aw, shucks.

What is a girl to do?

To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make. Everyone has seen the Hasselback Potato, right? Well this is a much more scandalous take on that. Think MORE butter, MORE garlic and MORE cheese. Carbs are my friend, can you tell?

They hang out in my booty.

{TMI? Sorry.}

This garlic bread recipe is the very reason why I run. It helps lessen the blow to the whole ‘carbs setting up shop in my hiney’ thing.

And believe it or not, this is super simple to make! I think its safe to say we all have the ingredients for bread in our pantries. Butter-most likely and cheese-uh, yeah! I seem to have these ingredients on hand all.the.time. I used garlic herb butter from Kerrygold and I’ve seen pre-made garlic butter at the store, but it’s really easy to make at home. {Mix butter and finely minced garlic together. Yup, that’s it.}

So, that’s all the info you need to know, m’kay? Let’s make this garlic bread recipe, yo.Hasselback Homemade Garlic Bread Recipe (2)

First thing you’re going to want to do is grab all your ingredients. Nothing to out of the ordinary here.Hasselback Homemade Garlic Bread Recipe (3)

Into a mixer bowl, add in your water, yeast and honey. Stir it all in and leave it alone for 5-10 minutes. You want to make sure your yeast is alive and kickin’.Hasselback Homemade Garlic Bread Recipe (4)

Once your yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments. PS-You never want to go above level 2 {stir} when using a KitchenAid Mixer. I just just read that in the instructions manual. Making dough=slow speed.Hasselback Homemade Garlic Bread Recipe (5)

Once the dough starts pulling away from the sides and the bowl is looking pretty clean, then it’s time to set the timer and walk away. 5 minutes later your dough should be tacky and smooth. Like, it should feel a little sticky, but leave nothing on your fingers when you poke at it. Grease your bowl and dough. Cover the whole thing with a towel or plastic wrap and let it rise for an hour or until it’s doubled in size.Hasselback Homemade Garlic Bread Recipe (6)

One hour later, I got me some purdy lookin’ dough!Hasselback Homemade Garlic Bread Recipe (7)

Punch that dough down and divide into two equal balls.Hasselback Homemade Garlic Bread Recipe (8)

Roll those dough balls into two baguette shapes the length of your baking sheet. I like to twist mine because {1}they look cool and {2}it helps keep them from shrinking.Hasselback Homemade Garlic Bread Recipe (9)

Cover with plastic wrap and let it rise for 30 minutes. Then preheat your oven to 400 degrees and place the pan nearby to get all that extra warmth seeping from your oven.Hasselback Homemade Garlic Bread Recipe (10)

They should have doubled by the time the oven is preheated {about 45 minutes later}. Reduce the oven temp to 350 and bake for 20 minutes.Hasselback Homemade Garlic Bread Recipe (11)

In the mean time, grab some of your garlic herb butter…Hasselback Homemade Garlic Bread Recipe (12)

And melt it down. It’s so much faster working with melted butter.Hasselback Homemade Garlic Bread Recipe (13)

You’re gonna want to slice some cheese too. I used a sharp white cheddar. OH yeah.Hasselback Homemade Garlic Bread Recipe (14)

After 20 minutes, your french loaves should start to golden. Take them out of the oven and brush with some melted butter. Bake another 5-7 minutes or until perfectly golden. Remove from oven and cool 15 minutes. Now, we could stop here and have two lovely french loaves of bread but I’m insane and must add butter and cheese. So, lets keep going!Hasselback Homemade Garlic Bread Recipe (15)

Slice your bread into 1 inch slices 3/4 of the way down. It’s important to let your bread cool at least 15 minutes so that when you cut it it doesn’t squash the loaf right down. Make sure you use a bread knife too! *Important*Hasselback Homemade Garlic Bread Recipe (16)

Once your bread is sliced, take that garlic butter and slather it on top and in between all those cracks. Be generous!

Hasselback Homemade Garlic Bread Recipe (17)

Then put your slices of cheese into those cracks and bake it another 5 minutes or until all that cheese is melted.

Hasselback Homemade Garlic Bread Recipe (18)

Hello, lover.

Hasselback Homemade Garlic Bread Recipe (19)

Come to mama.

See? Not too hard was it! Here’s the garlic bread recipe printable for ya’ll! Hope you enjoy! Try not to eat the entire thing in one sitting…or at least have the decency to change into stretchy pants first.

Hasselback Homemade Garlic Bread Recipe (20)

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4.93 from 14 votes

Hasselback Garlic Cheesy Bread

This Hasselback Homemade Garlic Bread recipe has MORE butter, MORE cheese, MORE garlic, and MORE bread in every single bite. It's glorious.

servings 2 loaves

Prep Time 25 minutes mins

Cook Time 30 minutes mins


  • 1 cup Warm Water
  • 1 Tablespoon Honey
  • 1 envelope Active Dry Yeast 2 1/4 Teaspoons
  • 1 teaspoon Salt
  • 3 cups Bread Flour
  • Olive Oil For Greasing Surfaces
  • 1/3 pounds Sharp White Cheddar Or Any Other Cheese You Prefer
  • 1/2 cup Garlic Butter

US Customary - Metric


  • In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.

  • Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.

  • Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.

  • In the meantime, slice the cheese into thin slices and melt the butter.

  • Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.

  • Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.

  • Serve immediately.


Calories: 1421kcal | Carbohydrates: 145g | Protein: 41g | Fat: 74g | Saturated Fat: 45g | Cholesterol: 201mg | Sodium: 2048mg | Potassium: 261mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2175IU | Calcium: 587mg | Iron: 2.2mg

Course: Side Dish

Cuisine: Italian

Keyword: homemade garlic bread

Other Garlic Bread recipes you might like:

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

Cheesy Garlic Bread Pull Apart Rolls

Crock-pot Garlic Cheesy Bread

Craigo’s Breadsticks

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Hasselback Homemade Garlic Bread Recipe (21)

Hasselback Homemade Garlic Bread Recipe (22)

Hasselback Homemade Garlic Bread Recipe (2024)


Why is my garlic bread soggy in the middle? ›

If you're worried about sogginess, use a thin layer of garlic butter to start with, and spread it evenly towards the edges of your bread. If you really want to be careful, scrape the garlic butter back off the very center of your bread.

Is it better to wrap garlic bread in foil? ›

By baking the bread in foil for the first 10 minutes, you allow the ciabatta to soften, which will give you a pillowy, chewy inside. Wrapping the bread also keeps the garlic from burning. Unwrapping the bread and baking it more adds color and will crisp up the crust for the perfect crunchy outside.

Can I use baking paper instead of foil for garlic bread? ›

A video I saw on how to make it doesn't cover the garlic bread in foil. Just place it on a parchment/baking paper-lined baking sheet and bake as normal.

Why is my homemade bread doughy in the middle? ›

Air circulating around the loaf allows the steam built up inside the bread to evaporate. If the bread is kept in its baking pan, it will become soggy and look and taste doughy. If the bread has not finished baking by the maximum time indicated in the recipe, the oven thermostat may be off.

Why is my homemade bread soggy? ›

Let your dough rise enough before baking it

If the dough doesn't fill out with gas, perhaps because it hasn't had time to rise properly, the inside of the loaf will remain soggy and dense as the dough won't bake properly. You should therefore leave plenty of time for your dough to rise.

How do you keep garlic bread soft after baking? ›

Storage. Garlic Bread is best stored at room temperature – no need to refrigerate. In fact, refrigeration is not recommended, as the bread can dry out quickly and become crusty and even stale. If you need to store the bread for an extended period of time, then freeze instead of refrigerate to preserve its integrity.

Can you leave garlic bread out overnight? ›

Leaving garlic bread (or any perishable food) out at room temperature for an extended period, such as overnight, increases the risk of bacterial growth and potential foodborne illness. Bacteria can multiply rapidly in perishable foods like garlic bread when left unrefrigerated for an extended time.

Why is my garlic bread hard? ›

Garlic bread will get hard in the fridge, which is why I will usually put it in the freezer so it maintains its integrity until we're ready to eat it again.

When should you not use parchment paper? ›

This means that if you're cooking in a skillet over medium, medium-low, or low heat, you'll probably be fine using parchment. Hill uses it in the oven all the time for any temps under 450°F, but never risks using it on the grill, with the broiler, or in a skillet over high heat because the temperature can exceed 500°F.

Which side of aluminum foil? ›

Foil has a shiny side and a dull side because of how it is manufactured. Unless you are using foil that's labeled non-stick, which does have a non-stick side, it does not matter what side you use. Both the shiny and dull sides can be used the same way to cook, freeze, and store food.

What happens if you don't have parchment paper when baking bread? ›

Aluminum Foil with Oil: Good for Baking, Especially at Hotter Temperatures. Aluminum foil with oil is another good substitute for parchment paper. As with a greased baking sheet, the fat may subtly impact the way your food cooks.

How do Italians eat garlic bread? ›

While we might know bruschetta as the toasted bread topped with garlicky chopped tomatoes that was often offered as an appetizer on many restaurant menus in the 1990s (via Cook In/Dine Out), in Italy, "bruschetta" typically refers to a thick slice of bread that's simply toasted, rubbed with cut garlic, doused in good ...

Do you eat garlic bread with spaghetti? ›

I've eaten Italian food for 35 years, love discussing it. No, in Italy garlic bread is not served with pasta, the bread that is put on the table along with the pasta dish is often used to mop up the last of the sauce on your plate. But it is certainly not garlic bread, but ordinary bread without seasoning.

Do the French eat garlic bread? ›

In France, it was common in Provence, where it was called chapon and served with salad. It was also prepared in other regions, such as Quercy, as a crust of bread rubbed with garlic, and spiced with a pinch of salt along with a drop of walnut oil. In England, butter is used instead of olive oil in garlic bread.

How can you tell if garlic bread is undercooked? ›

Tap on the bread's bottom, and if it sounds “full” (gives a dull thud instead or a resounding thump) it's still raw. Notice that bread can be both overcooked on the outside and undercooked on the inside quite easily, if baked in a too hot oven and for a too short time. My tool of choice is an instant read thermometer.

How do I make sure my bread cooks in the middle? ›

If you're really struggling with underbaking, you can try an instant-read thermometer. For lean breads (no eggs), the temperature at the center of the loaf should be 205 to 210 degrees F (96 to 99 degrees Celsius). For egg-enriched doughs, the temperature should be about 185 degrees F (85 degrees Celsius).

How do you make sure the middle of the bread is cooked? ›

Inserting a toothpick into the center of a baked good is a tried and true method to test for doneness. If the toothpick comes out clean, your bread is likely fully baked. It needs a bit more time if it comes out wet with dough or crumbs.

How do you crisp leftover garlic bread? ›

How to reheat garlic bread on the Stove
  1. Preheat a skillet on the stove over medium heat.
  2. Put a thin layer of butter or olive oil in the bottom of the pan (this step is optional but encouraged).
  3. Place slices of garlic bread cut side down and heat until warm and slightly crispy, around 2 minutes.
Apr 1, 2023


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