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

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

Here's how to create that perfect golden crust and gooey, pull-apart interior—every time.

In a stand mixer fitted with the dough hook, combine the 4 cups all-purpose flour, 0.25 tsp instant yeast, 0.25 cup granulated sugar, and 1 tsp salt. Mix on low speed for 30 seconds to distribute the ingredients evenly. This creates a dry base where the yeast can work its magic.

In a separate bowl, warm the 0.75 cup whole milk until it reaches about 110°F—just warm to the touch. Add the 0.5 cup cold unsalted butter and whisk until melted. With the mixer running on low, gradually pour in the warm milk mixture. Increase speed to medium and knead for 5-7 minutes until the dough pulls away from the sides of the bowl and forms a smooth, elastic ball.

Here's the thing—don't rush this step. The dough should be soft but not sticky. If it feels too dry, add 1 teaspoon of extra milk (but we won't need it with these exact measurements). Once it's perfect, cover the bowl with a damp towel and let it rest at room temperature for 1 hour while you prep the garlic filling.

Preheat your oven to 400°F. While it heats, peel the 4 garlic cloves and place them in a small baking dish. Drizzle with 1 teaspoon of the extra-virgin olive oil and wrap tightly with aluminum foil. Roast for 20 minutes until the garlic is soft and fragrant—you'll know it's ready when you can easily pierce it with a fork.

In a small bowl, combine the roasted garlic with 0.5 cup extra-virgin olive oil, 0.25 cup finely chopped fresh parsley, 1 cup freshly grated parmesan cheese, and 1.5 cups shredded mozzarella cheese. Mix well until the garlic is finely minced and the cheese is evenly distributed. This is your flavor bomb—save a small spoonful for topping later.

On a lightly floured surface, roll out the rested dough into a 12x18-inch rectangle about ¼-inch thick. I like to use a rolling pin, but if the dough resists, let it rest another 5 minutes—this prevents overworking it. Spread the garlic cheese mixture evenly over the dough, leaving a ½-inch border around the edges.

Starting from the long side, tightly roll the dough into a log, pinching the seam to seal. This creates those signature pull-apart layers. For extra insurance, I wrap the log in plastic wrap and let it rest for 20 minutes at room temperature. This chilling step prevents the filling from oozing out when you slice it later.

Preheat your oven to 375°F. Line a baking sheet with parchment paper and place the garlic bread log seam-side down. Using a sharp serrated knife, cut the log into 1-inch thick slices. Arrange them closely together on the baking sheet—this ensures maximum contact with the hot air for that crispy crust.

In a small bowl, beat the 1 whole egg with 1 tablespoon water for the egg wash. Brush this generously over each slice, including the ends. Sprinkle with the reserved garlic cheese mixture and a pinch of salt. Bake for 18-22 minutes until the tops are deep golden brown and the cheese is bubbling.

Here's where the magic happens: the moment the bread turns that beautiful golden color is your cue to pull it from the oven. If you wait too long, the crust will darken to brown—still tasty, but not that perfect crispy finish we're after. Let the slices cool for 2 minutes before serving—just enough time to handle them without burning your fingers.

Dietary considerations for this recipe

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure or Bob's Red Mill. Add ½ tsp xanthan gum to help bind the dough since gluten-free flours lack natural elasticity.

The dough will be stickier, so use a bit more flour when rolling. Keep in mind the texture won't be identical—expect a slightly denser but still delicious result. 🌾

Dairy-Free Options

Swap the butter for vegan butter (like Miyoko's) and use nutritional yeast (½ cup) mixed with dairy-free parmesan (like Follow Your Heart) for that cheesy flavor. For the mozzarella, try dairy-free shreds (such as Violife) or cashew cheese blended until smooth.

The egg wash can be replaced with aquafaba (3 tbsp) for binding. The flavor will be different but still packed with garlic and herby goodness.

Lower-Carb Version

Cut carbs by using almond flour (2 cups) mixed with ½ cup psyllium husk powder to mimic gluten's structure. Add 1 extra egg for binding and reduce the sugar to ¼ tsp (optional).

For the filling, keep the garlic butter but replace the mozzarella with shredded sharp cheddar (1 cup) and dairy-free parmesan (½ cup). This version will be lower in carbs but still rich and satisfying. The texture will be more like a cheesy flatbread than traditional garlic bread.

Vegan-Friendly Twist

For a fully plant-based version, use vegan bread flour (like Bob's Red Mill) and flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Replace butter with olive oil (¼ cup) and use nutritional yeast (½ cup) for cheesiness.

The garlic filling can stay mostly the same, but opt for vegan mozzarella (like Daiya). The result is crispy, cheesy, and packed with flavor—just without any animal products. 🌱

Allergen-Friendly Notes

If nut allergies are a concern, avoid almond flour and stick to certified gluten-free oats or a rice flour blend. For soy allergies, check your dairy-free cheeses for soy-based ingredients. Always double-check labels on pre-made gluten-free or dairy-free products.

Cross-contamination is a real risk—use separate utensils and clean surfaces thoroughly if sharing a kitchen with allergens. When in doubt, make it from scratch with single-ingredient flours and cheeses.

Frequently asked questions