Sourdough No-Knead Garlic Bread 🧄🍞
This Sourdough No-Knead Garlic Bread has a beautifully crisp, golden crust and a soft, chewy interior infused with buttery garlic and herbs. The best part? No kneading is required—time does most of the work.
Ingredients
For the Sourdough Bread
- 3 cups (360 g) bread flour
- 1½ cups (360 g) lukewarm water
- ½ cup (100 g) active sourdough starter
- 1½ teaspoons salt
- 1 teaspoon honey or sugar, optional
For the Garlic Butter
- ½ cup (115 g) unsalted butter, softened
- 5–6 cloves garlic, finely minced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella or Parmesan, optional
Directions
1. Make the Dough
Add the flour and salt to a large mixing bowl.
In a separate bowl, combine the sourdough starter and water.
Pour the wet mixture into the flour.
Mix with a wooden spoon or your hands until all the flour is incorporated and a rough, sticky dough forms.
Don’t knead it.
Cover the bowl with plastic wrap or a clean kitchen towel.
2. Let the Dough Ferment
Leave the dough at room temperature for approximately 8–12 hours.
The exact time depends on the temperature of your kitchen and the strength of your sourdough starter.
The dough should become noticeably puffy, bubbly, and expanded.
Tip:
A warmer kitchen will make fermentation faster, while a cooler kitchen will take longer.
3. Shape the Dough
Lightly flour your work surface.
Turn the dough out gently.
Fold the edges toward the center several times to create a round loaf.
Don’t aggressively knead or deflate the dough.
Place it on parchment paper and cover loosely.
Let it rest for 30–60 minutes.
4. Preheat the Dutch Oven
Place a Dutch oven with its lid inside your oven.
Preheat the oven to 450°F (230°C) for at least 30 minutes.
The hot Dutch oven helps create the crisp crust associated with artisan sourdough bread.
5. Bake the Bread
Carefully transfer the dough, still on the parchment, into the hot Dutch oven.
Cover with the lid.
Bake for 25 minutes.
Remove the lid and continue baking for another 15–20 minutes, until the loaf is deeply golden brown.
Transfer the bread to a wire rack and let it cool for at least 45–60 minutes before cutting.
6. Prepare the Garlic Butter
While the bread cools slightly, combine the softened butter, minced garlic, parsley, Italian seasoning, salt, and pepper.
Mix until smooth.
For extra cheesiness, stir in a little grated Parmesan.
7. Cut the Bread
Once the loaf has cooled enough to handle, cut it into thick slices.
Don’t cut completely through the bottom if you want to make pull-apart garlic bread.
Alternatively, slice the loaf completely if you prefer individual pieces.
8. Add the Garlic Butter
Generously spread the garlic butter between the slices.
Make sure the butter gets into all the little gaps.
If using mozzarella or Parmesan, sprinkle it between the slices and over the top.
9. Bake Again
Wrap the loaf loosely in aluminum foil.
Bake at 375°F (190°C) for approximately 10–12 minutes.
Open the foil and bake for another 5–8 minutes, until the edges are crispy and the cheese is melted and golden.
For an extra-crispy top, broil for 1–2 minutes, watching carefully.
Dos and Don’ts
Do ✅
- Do use an active, bubbly sourdough starter.
- Do give the dough enough time to ferment.
- Do avoid adding too much flour when shaping.
- Do preheat the Dutch oven thoroughly.
- Do let the bread cool before slicing.
- Do generously spread garlic butter between the slices.
Don’t ❌
- Don’t knead the dough—this is a no-knead recipe.
- Don’t rush fermentation.
- Don’t use an inactive starter.
- Don’t cut the bread immediately after baking.
- Don’t leave garlic bread under the broiler unattended.
Tips for the Best Sourdough Garlic Bread
🧄 Roasted Garlic Version
For a sweeter, milder garlic flavor, roast a whole garlic bulb with a little olive oil at 400°F (200°C) for about 35–45 minutes.
Squeeze the softened garlic cloves into the butter and mix well.
🧀 Extra Cheesy
Use a combination of:
Mozzarella + Parmesan + a little cheddar
for an exceptionally gooey and flavorful garlic bread.
🌿 Herb Version
Add fresh:
- Parsley
- Rosemary
- Thyme
- Chives
to the garlic butter.
Storage
Store leftover garlic bread in an airtight container for 2–3 days.
For the best texture, reheat in the oven or air fryer rather than the microwave.
Meta Description
Make crispy Sourdough No-Knead Garlic Bread with a chewy artisan crust, buttery garlic, fresh herbs, and melted cheese. An easy homemade bread recipe with no kneading required.