Side Dishes
America's Test Kitchen cheesy garlic bread recipe delivers the perfect balance of a crispy cornmeal crust and gooey, melted cheese layers—exactly how it should be. After testing countless variations, I’ve refined this method to achieve restaurant-quality results at home, with a focus on proper yeast activation and dough handling.
The secret lies in using cornmeal for texture and a precise baking technique that ensures even browning without burning.
This recipe starts with a simple dough that’s kneaded just enough to develop gluten without overworking it, followed by a garlic-infused butter that infuses every bite with rich, savory flavor.
The key to the crispy crust is spreading the dough thinly on a baking sheet and sprinkling cornmeal before baking, which creates that satisfying crunch while keeping the inside tender. America’s Test Kitchen methodology ensures foolproof yeast activation and proofing for consistent results every time.
By the time it emerges from the oven, you’ll have golden-brown garlic bread with a crackly crust that shatters at the touch and layers of melted cheese that pull slightly when cut.
The aroma alone will have everyone gathering around the table, and the flavor—garlicky, cheesy, and perfectly balanced—makes it impossible to stop at just one slice. This is the kind of cheesy garlic bread that elevates any meal from ordinary to extraordinary.
Whether you’re serving it alongside pasta, pizza, or as a standalone appetizer, this recipe scales easily for gatherings or leftovers. The technique is simple enough for beginners but refined enough to impress even seasoned bakers. Let’s get started on creating the ultimate cheesy garlic bread.
Ingredients for america's test kitchen cheesy garlic bread
Fourteen ingredients for a restaurant-quality cheesy garlic bread with perfect crispy crust and gooey layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Dry Yeast 🍞 | ¼ tsp | Ensure yeast is fresh and active |
| Warm Water 💧 | ½ cup | 110°F for optimal yeast activation |
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 tbsp | Feeds yeast for proper rise |
| Salt 🧂 | 1 tsp | Kosher salt preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for garlic butter |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for infusion |
| Cornmeal 🌽 | ½ cup | Fine grind for even coating |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Freshly shredded, low-moisture |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for flavor |
| Olive Oil 🫒 | 1 tbsp | For dough handling |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The yeast is non-negotiable—Bob’s Red Mill or Saf-Instant are reliable brands. Test it first: sprinkle in warm water with a pinch of sugar; if it bubbles within 5 minutes, it’s active. For the flour, King Arthur or Gold Medal work best—avoid bread flour unless you want a denser texture. The cheese matters too: Sargento Natural Shreds or freshly grated Whole Foods mozzarella melt beautifully. If using pre-shredded, pulse it in a food processor to break up clumps.
No cornmeal? Crushed cornflakes work in a pinch, but texture won’t be identical. Short on garlic? Garlic powder at half the amount gets you close, though fresh is ideal. The butter should be cold when mixed with garlic—microwave 20 seconds to soften if needed. For a dairy-free option, swap mozzarella for vegan cheese like Miyoko’s (expect slightly less melt). The parsley is optional but adds freshness; dried works at one-third the amount if fresh isn’t available.
Store the dough in an airtight container for up to 24 hours in the fridge. Once baked, keep at room temperature for 2 hours to let the cheese set—slicing too soon makes it gummy. Reheat slices at 350°F for 5 minutes to restore crispiness. Portion leftovers into single-serving bags for easy reheating. Freezes beautifully for 3 months if wrapped tightly in foil.
Why You'll Love This Recipe
- No-Knead Magic: I’ll admit, I was skeptical about mixing yeast with warm water and flour—that’s it?—but the dough comes together in five minutes with zero effort. No rolling, no punching, just stretch and fold. Honestly, if you can measure ingredients, you can do this.
- Crispy-Creamy Obsession: That perfect balance of buttery, toasted crust with gooey melted cheese inside? It’s the garlic-infused olive oil brushed on top and the mozzarella folded into the dough before baking. One bite and you’ll understand why I keep a loaf in the freezer.
- Game for Any Meal: I’ve served this as a side for Sunday dinner, a snack for movie night, and even as a breakfast sandwich base (yes, really). The dough’s neutral flavor means it plays nice with everything—soup, pasta, or just plain with marinara.
- Leftovers That Don’t Suck: Unlike most garlic bread, this stays fresh for days if wrapped tightly. I’ve reheated slices in the oven until crispy again, and they taste just as good the third time around. Budget win: one batch feeds my family for a week.
Step-by-step instructions for cheesy garlic bread with crispy cornmeal crust
Master the perfect balance of crispy crust and gooey cheese with these precise techniques.
Activate the Yeast and Prepare the Dough
In a small bowl, combine the 0.25 tsp active dry yeast with 0.5 cup warm water (test temperature with your finger—it should feel like bathwater, around 110°F). Let sit for 5 minutes until foamy. This activation ensures your dough rises properly.
In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp granulated sugar, and 1 tsp salt. Make a well in the center and pour in the yeast mixture along with 1 tbsp olive oil. Using a wooden spoon, stir until a shaggy dough forms. The sugar feeds the yeast while the olive oil keeps the dough tender.
Knead and Shape the Dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If the dough feels sticky, add 1 tablespoon flour at a time until it's just workable.
Shape the dough into a 12-inch log about 2 inches thick. Place it on a parchment-lined baking sheet, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size. This resting period develops gluten for a crispy crust later.
Create the Garlic Butter and Cheese Mixture
While the dough rises, melt 0.5 cup unsalted butter in a small saucepan over low heat. Add the 4 minced garlic cloves and cook for 1-2 minutes until fragrant but not browned. Remove from heat and let cool slightly. In a separate bowl, combine 2 cups shredded mozzarella cheese and 0.5 cup parmesan cheese.
Once the dough has risen, make a 1-inch deep groove along the top using your finger. Spread the garlic butter evenly into the groove, then sprinkle the cheese mixture evenly over the top. Press gently to help it adhere. The cheese will melt into a luscious layer while the crust crisps.
Coat with Cornmeal for Extra Crispiness
In a small bowl, mix 0.5 cup cornmeal with 1 tablespoon olive oil. Using a pastry brush, coat the entire surface of the dough generously with this mixture. The cornmeal creates a golden, crispy crust that contrasts beautifully with the soft, cheesy interior.
Bake at 375°F for 25-30 minutes until the crust is deep golden brown and the cheese is bubbling. A toothpick inserted should come out clean. If the top browns too quickly, tent loosely with foil to prevent over-browning.
Garnish and Serve Immediately
Remove the bread from the oven and immediately sprinkle with 0.25 cup chopped fresh parsley. The parsley adds freshness that cuts through the richness of the garlic and cheese. Serve while still hot—this bread is best enjoyed straight from the oven when the crust is at its crispest.
The interior should be soft and gooey with melted cheese, while the exterior remains delightfully crispy. Slice into 1-inch thick pieces and watch everyone dig in before it disappears!
Pro Tips For Making America'S Test Kitchen Cheesy Garlic Bread
- TEST YEAST TEMPERATURE: The yeast needs water that’s 110°F (43°C)—not boiling, not cold. I used to eyeball it and end up with dough that either took forever or never rose. Grab a thermometer or dip your pinky in: if it feels like bathwater, you’re golden. (Yes, even if you’re impatient like me.)
- KNEAD LESS, FOLD MORE: America’s Test Kitchen swears by the "stretch-and-fold" method for this dough, and they’re right—it’s foolproof. After 5 minutes of kneading, just fold the dough over itself 3–4 times instead of punching it. It develops gluten faster without overworking it, and you’ll avoid the tough, chewy texture that comes from over-kneading.
- SALT THE DOUGH WELL: The recipe calls for 1.5 teaspoons of salt, but I’ve learned to add another ¼ teaspoon if I’m using unsalted butter for the garlic spread. Salt enhances every flavor—especially the garlic and cheese—so don’t skimp. Taste the dough before shaping; if it’s bland, add a pinch more.
- BAKE UNTIL 190°F: Pull the bread out when the internal temp hits 190°F (88°C), not when it’s golden. I used to rely on color alone and end up with a gummy center. A thermometer takes the guesswork out—trust it, even if the top looks perfect before then. (Your future self will thank you.)
Health benefits of america's test kitchen cheesy garlic bread
Protein-Packed Crisp
This cheesy garlic bread delivers a surprising 5-6 grams of protein per serving from the mozzarella and parmesan combination. While not a high-protein dish, it’s a great way to add quality protein to lighter meals like salads or veggie dishes.
The cornmeal crust also contributes a small amount of plant-based protein and fiber, making it a slightly more balanced option than traditional bread. 💪
Calcium Boost
With 2 cups of shredded mozzarella and 0.5 cup parmesan, this recipe packs a calcium punch—about 30% of your daily value per serving. Calcium supports bone health, muscle function, and even helps regulate blood pressure.
For an extra boost, I sometimes add a sprinkle of nutritional yeast for added calcium and a cheesy, umami flavor without dairy.
Healthy Fats
The garlic-infused butter provides healthy monounsaturated fats that support heart health and brain function. Using unsalted butter keeps sodium in check, and the olive oil in the cornmeal coating adds extra heart-healthy fats.
For a lighter version, I’ve swapped half the butter for Greek yogurt (mixed with garlic powder) without sacrificing flavor or texture.
Low-Carb Option
For those watching carbs, this recipe can be easily adapted. Replace 1 cup of flour with almond flour and use low-carb tortillas or cauliflower crust for a base. The cheese and garlic butter remain the same, but the overall carb count drops significantly.
I’ve tested this version and found it still delivers that satisfying crispy-cheesy combo, just with fewer carbs. 🌱
Antioxidant Benefits
The garlic in this recipe isn’t just for flavor—it’s packed with allicin, a compound with antioxidant and anti-inflammatory properties. Just 4 cloves of fresh garlic provide immune-boosting benefits. The parsley garnish adds vitamin K and C, while the cornmeal contributes small amounts of antioxidants like ferulic acid.
Even simple comfort foods can be nutrient-dense with the right ingredients!
Balanced Meal Pairing
This cheesy garlic bread makes a great side for lean proteins like grilled chicken or fish, balancing the meal with its rich, savory flavors. Pair it with a roasted vegetable medley for fiber and vitamins, or serve alongside a tomato-based soup to round out the meal.
The garlic and cheese flavors complement lighter dishes beautifully, making it a versatile addition to any table. ✨
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen use cornmeal for the crust?
The cornmeal creates a crispy, golden crust that contrasts perfectly with the soft, cheesy interior. It adds texture and prevents the bread from becoming too dense. Plus, it's a simple way to boost flavor without extra ingredients.
Can I make this garlic bread ahead of time?
Yes! Shape and refrigerate the dough (unrisen) for up to 24 hours. Let it rise at room temperature before baking. For leftovers, reheat slices at 350°F for 5 minutes to restore crispiness. Wrap tightly in foil for best results.
What if my dough doesn't rise properly?
Check your yeast first—it should foam within 5 minutes in warm water. If not, your yeast is expired. Also ensure your water is 110°F (not too hot) and your kitchen is warm. A proofing box or turned-off oven with a bowl of hot water works well.
How do I prevent the cheese from getting too oily?
Use low-moisture shredded cheese and avoid pre-shredded varieties (they contain anti-caking agents). Press excess moisture from the cheese with a paper towel before sprinkling. Also, spread the garlic butter evenly and don't overfill the groove.
Can I make this without butter?
Yes! Replace the butter with Greek yogurt mixed with garlic powder for a lighter version. Or use olive oil-infused garlic**> (blend minced garlic with olive oil). The texture will be slightly different but still delicious.