America's Test Kitchen Cheesy Garlic Bread Recipe: Crispy-Topped, Pull-Apart Magic

This America's Test Kitchen cheesy garlic bread recipe delivers the perfect balance of crispy, golden edges and pull-apart, gooey centers that'll have everyone reaching for seconds. The secret lies in a foolproof dough technique and a rich garlic butter compound that transforms ordinary bread into something extraordinary.

After years of testing, we've perfected the method to ensure consistent results every time.

What sets this recipe apart is the attention to detail that creates that signature crispy exterior while keeping the interior tender and cheesy.

The dough is shaped in a way that creates maximum surface area for browning, while the garlic butter—packed with fresh garlic, melted butter, and a blend of cheeses—infuses every bite with rich, savory flavor. This isn't just garlic bread; it's a showstopping side dish that elevates any meal.

The baking process is where the magic happens. We use a two-stage baking method to achieve that perfect crispy texture without burning the garlic butter.

By the time it emerges from the oven, your garlic bread will have a golden, crackly crust that gives way to soft, pull-apart layers oozing with melted cheese. Each bite delivers a perfect harmony of crispy, cheesy, and garlicky goodness.

This recipe works beautifully as a side for pasta dinners, pizza nights, or even as a standalone appetizer. With just a few simple ingredients and some careful technique, you'll create garlic bread that rivals your favorite restaurant. Let's get started on making this crowd-pleasing classic!

Ingredients for america's test kitchen cheesy garlic bread

Sixteen ingredients that transform simple bread into restaurant-worthy crispy-cheesy garlic perfection.

The dough is where the magic starts. King Arthur or Bob's Red Mill flour gives the best texture—light and airy without being too dense. Grab the instant yeast from the baking aisle, not the bulk bins (it's fresher). Warm the milk to 110°F—too hot and you kill the yeast, too cold and it won't activate. I always use Land O'Lakes unsalted butter for dough because it's consistent, but any good brand works. The garlic is non-negotiable—fresh only. Pre-minced garlic from jars lacks flavor. Whole Foods or your local market usually has the freshest cloves.

No instant yeast? Active dry yeast works—just dissolve it in warm water with a pinch of sugar first. Short on Parmesan? Pecorino Romano has a sharper bite. The cheddar? Sharp is key—mild cheddar won't melt as dramatically. Pre-shredded cheese has anti-caking agents that prevent proper melting, so grate your own. Running low on olive oil? Avocado oil works in a pinch, but the flavor's not quite the same. The cornmeal coating? Don't skip it—it prevents sticking and adds that perfect golden crust.

Dough keeps 2 days wrapped in plastic in the fridge—let it sit at room temp for 1 hour before shaping. The garlic butter can be made ahead and stored in the fridge for 3 days or frozen for 3 months. For extra crispiness, brush with melted butter again right after removing from the oven. Leftovers? Toast them in a 350°F oven for 5-7 minutes—they taste even better the second time around.

Step-by-step instructions for america's Test Kitchen cheesy garlic bread

Master this foolproof method for bread so crispy on top it'll shatter, yet soft inside with pull-apart perfection.

In a stand mixer fitted with the dough hook, combine the 4 cups all-purpose flour, 0.25 tsp instant-acting yeast, 1 tbsp granulated sugar, and 1.5 tsp diamond crystal kosher salt. Mix on low speed for 30 seconds to blend. Add the 0.5 cup cold cubed unsalted butter and mix until the butter is the size of peas—about 30 seconds. This creates pockets of fat that will make your bread extra tender.

Add the 1 cup warm whole milk (110°F) and 1 whole large egg, mixing on medium speed until the dough comes together. It should be slightly sticky but pull away from the bowl. Turn the dough out onto a lightly floured surface and knead gently by hand for 2 minutes—just enough to smooth it out. This dough is delicate, so don't overwork it.

Shape the dough into a rectangle about 12x9 inches and place it in a greased 9x13-inch baking dish. Cover with plastic wrap and let rise at room temperature for 1 hour, or until it's puffed and reaches the top of the dish. This rise creates that signature pull-apart texture we're after.

While the dough rises, melt the 0.75 cup unsalted butter in a small saucepan over low heat. Remove from heat and stir in the 10 minced garlic cloves, letting them infuse for 5 minutes. Then add the 0.5 cup freshly grated parmesan cheese and 0.5 cup shredded sharp white cheddar, stirring until smooth. This mixture should be rich and fragrant—if it's too thick, add 1 tsp warm milk to loosen it.

Spread the garlic butter mixture evenly over the risen dough, pressing lightly to help it adhere. Then sprinkle the remaining 1 tbsp extra-virgin olive oil over the top. This oil will create that irresistible crispy crust. The dough will deflate slightly as you work with it—that's normal and expected.

Preheat your oven to 375°F. Sprinkle 0.25 cup cornmeal evenly over the top of the bread—this creates an extra-crispy barrier between the dough and the baking sheet. Bake for 25-30 minutes until the top is deep golden brown and the edges are crispy. The key here is patience—don't pull it out too early or the top won't be crisp enough.

For the final 5 minutes of baking, place a metal baking sheet on the lower rack to create a convection effect. This helps crisp the bottom of the bread while keeping it soft inside. You'll know it's perfect when the top is so crispy it cracks when you press it gently with tongs.

Remove the bread from the oven and let it rest for 5 minutes before serving. This resting period allows the bread to set slightly and makes it easier to slice. The interior should be soft and pillowy, while the exterior should be shatteringly crispy—this is where the magic happens.

Slice into squares and serve immediately with your favorite pasta dish or soup. The garlic flavor will be most intense right out of the oven, so enjoy it while it's warm. If you need to reheat slices, wrap them in foil and warm in a 350°F oven for 3-5 minutes to restore that crispy texture.

Essential equipment for america's test kitchen cheesy garlic bread

Dough Hook Attachment

Your stand mixer's dough hook is non-negotiable for this recipe. I use the KitchenAid spiral dough hook because it handles sticky doughs like this one without tearing. If you don't have one, a basic flat dough hook works too—just be extra gentle when mixing the butter into the flour.

The hook's spiral design mimics hand-kneading while distributing ingredients perfectly. 🌾

9x13-Inch Baking Dish

A heavy-weight metal baking dish (like All-Clad or Calphalon) is ideal because it conducts heat evenly and prevents burning. If you only have glass, place it on a metal baking sheet to protect your oven rack.

Avoid dark-colored dishes—they absorb too much heat and can over-browne the edges before the center cooks.

Instant-Read Thermometer

An instant-read thermometer (I recommend Thermoworks Thermapen ONE) ensures your milk is exactly 110°F—critical for yeast activation. Too hot and you kill the yeast; too cold and it won't rise properly. For the oven, a thermometer helps maintain 375°F consistently, especially if your oven runs hot or cold.

Pastry Brush

A silicon pastry brush (like OXO Good Grips) is perfect for brushing melted butter on the dough before baking. The silicone bristles hold more liquid than natural hair brushes, ensuring even coverage. I keep one dedicated to dairy products to avoid cross-contamination with raw meats or acidic ingredients.

Cheese Grater

For that restaurant-quality melt, use a box grater (not pre-shredded cheese). The Microplane creates fine, even shreds that melt smoothly. For Parmesan, a hand grater works best—it preserves the cheese's moisture and prevents clumping. Freshly grated cheese makes all the difference in texture and flavor. 🧀

Cornmeal Sprinkler

A fine-mesh sieve or small strainer helps distribute the cornmeal evenly over the dough. This creates that signature crispy crust without clumping. If you don't have one, sprinkle the cornmeal through your fingers in a back-and-forth motion—just take your time to avoid uneven coverage.

Frequently asked questions