Sourdough Garlic Bread
Sourdough garlic bread made from a baked loaf slathered in garlic butter and toasted until crisp, with a garlic-knot variant from the same dough.
By Maya Ellison · Reviewed by Maya Ellison · Updated August 29, 2026 · 2 min read
Sourdough garlic bread starts with a real baked loaf — not a soft sandwich bread — slathered in garlic butter and toasted until the crust is crisp and the inside stays chewy. The sourdough's tang cuts the richness, so it eats lighter than the usual version. And the same dough ties into garlic knots if you want something crisp all the way through.
Why this recipe works
A sturdy sourdough crumb absorbs the butter without collapsing, and its natural acidity balances the fat so the bread tastes bright, not greasy. The foil-then-open bake melts the butter through, then crisps the edges. Garlic knots use the same logic on a smaller, all-crust shape.
| Component | Amount |
|---|---|
| Baked loaf | 1 (about 800 g) |
| Butter | 100 g |
| Garlic | 4 cloves |
| Parsley | 15 g |
Use softened, not melted, butter so it spreads and stays put in the cuts.
The knots variant
Take ropes of the same sourdough dough, tie each into a loose knot, proof until puffy, then bake at 425°F and brush with garlic butter straight from the oven. Because every surface crisps, knots read more like a snack and less like a side.
Common mistakes
- Soggy loaf: too much butter or foil left on too long. Thin layer, open the foil at the end.
- Raw garlic bite: used unminced clumps. Mince fine or roast first for a softer note.
- Burnt edges: oven too hot for the open phase. Drop to 350°F if your loaf is small.
- Dry interior: over-baked unwrapped. Keep the foil tent for most of the time.
Before you bake
Bake the base loaf first with the sourdough bread recipe, and get your starter right via the sourdough starter guide. The sourdough troubleshooting hub covers dense crumbs, and the sourdough discard recipes hub has more ways to use the jar. For storing leftover loaves, see the bread storage guide.
Ingredients
Weights in grams are the source of truth; cup measures are approximate.
- 1 baked sourdough loaf (about 800 g), from the [sourdough bread recipe](/sourdough-bread-recipe)
- 100 g unsalted butter, softened
- 4 cloves garlic, minced (about 12 g)
- 15 g fresh parsley, chopped
- 3 g fine sea salt
- 20 g grated parmesan (optional)
Method
Heat the oven to 375°F (190°C). Slice the baked loaf almost through into 2 cm sections, keeping the base intact, or cut it in half horizontally for a pulled-apart version.
Mash the softened butter with the garlic, parsley, salt and parmesan into a paste.
Spread the garlic butter generously into every cut and over the crust.
Wrap the loaf loosely in foil and bake 10 minutes, then open the foil and bake 5 minutes more until the edges are crisp and the butter has melted through.
For garlic knots: take a baked or proofed rope of the same dough, tie into knots, brush with garlic butter and bake at 425°F (220°C) for 14-16 minutes.
Serve warm. The loaf version keeps its chew; the knots are crisp all over.
Frequently asked questions
Should I use a fresh or day-old loaf?
A same-day loaf works, but a loaf from the day before actually holds the butter better and toasts crisper without going soggy. Either is fine.
How do I keep it from getting soggy?
Don't drown it — a thin, even butter layer and a foil tent that you open for the last few minutes keeps the crust crisp while the inside stays soft.
Can I make garlic knots from scratch?
Yes, shape ropes of an active-starter dough into knots, proof, then bake and brush with garlic butter. The [sourdough bread recipe](/sourdough-bread-recipe) dough works well.
Can I use discard butter?
The garlic butter is just a topping; the loaf itself can be from any bake. For discard-based sides, see the [sourdough discard recipes](/sourdough-discard-recipes) hub.