If you’ve got a loaf of sourdough on your counter, this sourdough garlic bread is one of the best ways to use it. Adapted from my sourdough discard French bread, this version is quick, easy, and packed with that classic buttery garlic flavor we all love. It bakes up perfectly crisp on the edges with a soft, fluffy center, ideal for pairing with pasta, soups, or enjoying straight from the pan.

You can use either the discard version for convenience or my 100% sourdough French bread if you have the time…both deliver incredible flavor and texture in every bite.

Why You’ll Love This Recipe

• Perfect use for sourdough – Whether you’re using my discard French bread or a 100% sourdough loaf, this is one of the easiest (and most delicious) ways to use it up.

• Crispy + soft texture combo – Golden, buttery edges with a soft, fluffy center… the best of both worlds.

• Quick and simple – No complicated steps—just mix, spread, and bake. Perfect for busy weeknights.

• Big flavor, minimal ingredients – Garlic, butter, and herbs come together for that classic, irresistible taste.

How to make the easiest homemade Marinara sauce

I partnered with Pomi for this recipe, and their crushed tomatoes with garlic make homemade marinara unbelievably quick and easy. Since the garlic is already included, you get that rich, slow-simmered flavor with way less prep—no chopping required!

Pairing this sauce with sourdough garlic bread is next-level, and it comes together in just minutes.

Quick & Easy Marinara Sauce

Ingredients:

• 1 carton crushed tomatoes with garlic (Pomi)
• 2 tablespoons olive oil
• ¼–½ small onion, finely diced (optional, but highly recommended)
• ½ teaspoon salt (or to taste)
• ½ teaspoon sugar (optional, to balance acidity)
• 1 teaspoon dried oregano or Italian seasoning
• Fresh basil (optional)

Instructions:

• Heat olive oil in a saucepan over medium heat.

• Add diced onion (if using) and sauté until soft and lightly golden.

• Pour in the crushed tomatoes with garlic and stir.

• Add salt, sugar (if using), and seasoning.

• Simmer for 10–15 minutes, stirring occasionally.

• Finish with fresh basil if desired.

Simple, flavorful, and perfect for dipping your warm, buttery sourdough garlic bread!

Frequently Asked Questions

Can I use regular sourdough bread?

Yes! Any sourdough loaf will work for this recipe. A classic round boule, sandwich loaf, or even sourdough slices all bake up beautifully—just adjust baking time slightly depending on thickness.

Can I use pre-minced garlic?

You can, but freshly minced garlic will give you the best flavor. If using jarred garlic, use about 1 to 1½ teaspoons per clove.

What’s the best cheese to use?

Mozzarella gives you that classic melty, stretchy texture, while parmesan adds a salty, savory finish. You can also mix in cheeses like provolone, fontina, or Italian blends.

How do I make it extra crispy?

For crispier garlic bread, bake it directly on the oven rack for the last few minutes or broil slightly longer—just keep a close eye so it doesn’t burn.

Can I freeze garlic bread before baking?

Absolutely. Assemble the bread, wrap tightly, and freeze for up to 2 months. Bake straight from frozen at 375°F until heated through and golden.

Can I make this without cheese?

Yes! You’ll still get a delicious, classic garlic bread by using just the garlic butter. The cheese adds richness, but it’s totally optional.

What should I serve with garlic bread?

Garlic bread pairs perfectly with pasta, soups, salads, or marinara sauce for dipping—especially for a quick and easy appetizer.

How to make sourdough garlic bread: step-by-step

Equipment

• Large baking sheet
• Parchment paper
• Measuring cups/spoons
• Food scale
• Mixing bowls

Ingredients

• 1 loaf sourdough French bread
• 113g (8 tbsp) unsalted butter, softened
• 4–5 cloves garlic, finely minced
• 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional, boosts flavor)
• 100–120g shredded mozzarella
• 30g grated parmesan

Instructions

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• In a medium bowl, combine: softened butter, minced garlic, chopped parsley, salt and black pepper, garlic powder (if using. Mix until smooth and well combined. It should be soft, spreadable, and very fragrant.

• Slice your sourdough French bread in half lengthwise, or into thick slices if you prefer individual pieces.

• Place the bread cut-side up on your prepared baking sheet.

• Generously spread the garlic butter over the surface of the bread, making sure to get into all the nooks.

• Top evenly with shredded mozzarella and grated Parmesan.

• Bake for 10–12 minutes, or until the cheese is fully melted and the edges of the bread begin to crisp.

• Switch the oven to broil and bake for an additional 1–2 minutes, just until the top is bubbly and lightly golden. Keep a close eye to prevent burning.

• Remove from the oven, slice, and serve warm. Perfect for dipping in marinara sauce.

• Sourdough garlic bread is best enjoyed the day of but can be stored in an airtight container for up to 3 days in the fridge.

• To reheat, place in a 350°F (175°C) oven for 8–10 minutes, or until warmed through and crispy again.

More sourdough recipes like this

• Sourdough Discard Garlic Knots
• Sourdough Cheese-Stuffed Biscuit Bombs (discard recipe)
• Soft Braided Sourdough Discard Challah (rosemary, garlic, & Parmesan)
• Sourdough Discard Cheese Sticks