This garlic bread baguette recipe takes just minutes to make from scratch. With crunchy golden bread and a soft, buttery garlicky centre, this is an easy side that will get devoured in minutes!
A few slices of air fryer garlic bread is a quick and easy side for tomato pasta or pesto lasagna; but oven baked garlic bread baguette is a classic, and the crunchy edges and soft garlicky middle are something that only baking garlic bread in the oven can produce. You can make this garlic bread recipe with a fresh baguette, but it is also a useful recipe that I often make when I have half a leftover baguette going stale in the pantry, if I am not going to turn it into homemade croutons or Pangrattato (Italian breadcrumbs).
Jump to:
Why we love this recipe
- Making garlic bread using a baguette is an easy recipe for a slightly stale baguette and a great way to use up leftovers.
- Garlic bread from baguette is a classic; it could even be classed as a retro recipe.
- This easy baguette garlic bread recipe is loved by kids as well as adults.
- Cooking the baguette in foil helps create that perfect combination of crunchy bread and soft garlicky centre.
Newsletter
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- French baguette – you can use another bread like a sourdough loaf or ciabatta, but it needs to be a bread that can absorb the garlicky butter but have a strong enough crust for it not to end up in a soggy mess. This amount of butter and garlic works for a 30cm / 12 inch long baguette. See the ‘Tips’ section below, or the bottom of the recipe card for butter and garlic amounts for a longer baguette.
- Butter – I prefer to use unsalted butter and add a pinch of salt but you can use salted butter if you prefer, and then omit the pinch of salt.
- Garlic – fresh garlic cloves. Using raw garlic cloves provides that punch of garlic that is the distinctive feature of garlic bread. Crush or finely chop the garlic, to spread the garlic flavour throughout the butter.
- Fresh parsley – I often use flat leaf parsley but you can use curly parsley too.
- Fresh chives – these are optional, but add a lovely mellow garlic flavour.
- Sea salt
How to make this baguette garlic bread recipe
Homemade garlic bread baguette is a quick and easy recipe that takes just 5 minutes to prepare.
Please scroll down to the recipe card at the end of the post for the full recipe.
- Make the garlic butter: In a small bowl beat the softened butter with a wooden spoon. Add the crushed garlic, chopped fresh parsley, chives, and salt, and stir to combine.
- Using a bread knife or other serrated knife, cut the bread into slices taking care to not cut all the way through to the bottom. TIP: If you do happen to cut all the way through – something I have often done by mistake – just butter as normal, press the slice against the other slices and make as per the recipe.
- Using a butter knife or teaspoon, spread the garlic butter mixture on to both sides of each slice of bread, until all the slices are coated in butter.
- TIP: If there is any leftover garlic butter, spread it on top of the baguette like in the image.
- Wrap in foil and place on a baking tray / baking sheet then place in to the preheated oven.
- Bake until golden brown and then serve straight away.
FAQ
Should garlic bread be soggy?
Garlic bread should be crunchy on the outside and soft and moist – but not soggy – on the inside.
My recipe tips
- If you have leftover garlic butter, spread it on the top of the baguette – it will sink down into the bread as it melts.
- Wrapping the garlic bread in foil ensures that the butter melts whilst the top and sides of the baguette become lightly golden and crunchy and don’t burn.
- This amount of butter and garlic works for a 30cm / 12 inch long baguette, which is half a long baguette here in Australia, or one of the shorter ones. If you want to make garlic bread from a larger baguette, double the butter, garlic and herbs: 160g (⅔ c) butter, 4 cloves garlic, 2 tablespoons each of chopped parsley and chives, and ½ teaspoon of salt.
Serving Ideas
- This garlic baguette is the perfect side dish to a bowl of hot soup, we love it with this roast pumpkin soup or carrot and lentil soup.
- On the side of your favourite pasta dish such as tuna pesto pasta. Not only is garlic bread a delicious side dish, but it is a great way to make the meal go further if extra guests suddenly arrive!
Make ahead/storage
This homemade garlic bread is best freshly made, however you can reheat leftovers: store in the fridge in an airtight container for up to 2 days, but into individual slices then cook in a dry frying pan over a medium heat for a few minutes each side until golden.
To freeze unbaked garlic bread: fill the baguette with garlic butter, wrap well in parchment paper and freeze for up to 2 months. Cook from frozen for 20-25 minutes, until heated through.
Variations
- Herby garlic bread – add extra freshly chopped herbs such as fresh basil, thyme, or finely chopped fresh rosemary.
- Cheesy garlic bread – mix a little grated parmesan cheese in with the butter.
- Lemon juice – adding a small splash of lemon juice to the garlic butter cuts through the rich butter.
Why not try…
You may also like these other family friendly sides:
Garlic Bread Baguette
Author: Robyn
This garlic bread baguette recipe takes just minutes to make from scratch. With crunchy golden bread and a soft, buttery garlicky centre, this is an easy side that will get devoured in minutes!
Equipment
- 1 baking tray
Ingredients
- ½ French stick approx. 30cm long – see notes below for quantities for a longer baguette.
- 80 g butter softened
- 2 Cloves garlic crushed
- 1 Teaspoon fresh parsley finely chopped
- 1 Teaspoon fresh chives finely chopped, optional
- ¼ Teaspoon salt
Instructions
- Preheat the oven to 200℃ fan / 220℃ / 428℉.
- Mix the softened butter with crushed garlic, chopped parsley, chopped chives and salt.
- Make cuts in the baguette – around 1.5cm thick – using a sharp knife. Take care not to cut straight through the baguette.
- Place the baguette on a sheet of foil slightly longer than the baguette.
- Using a butter knife or teaspoon, spread the garlic butter mixture on to both sides of each slice of bread, until all the slices are coated in butter.
- Spread any remaining butter over the top of the baguette.
- Loosely roll the foil over the garlic bread and fold to seal all edges.
- Place on a baking tray then place in the preheated oven and bake for 10-15 minutes until the butter has melted and the baguette is crisp and golden.
- Serve straight away.
Video
Notes
This amount of butter and garlic works for a 30cm / 12 inch long baguette, which is half a long baguette here in Australia, or one of the shorter ones. If you want to make garlic bread from a larger baguette, double the butter, garlic and herbs: 160g (⅔ c) butter, 4 cloves garlic, 2 tablespoons each of chopped parsley and chives, and ½ teaspoon of salt.
French baguette – you can use another bread like a sourdough loaf or ciabatta, it needs to be a bread that can absorb the garlicky butter but have a strong enough crust for it not to end up in a soggy mess. This amount of butter and garlic works for a 30cm / 12 inch long baguette. See the ‘Tips’ section below, or the bottom of the recipe card for butter and garlic amounts for a longer baguette.
Butter – I prefer to use unsalted butter and add a pinch of salt but you can use salted butter if you prefer, and then omit the pinch of salt.
Garlic – fresh garlic cloves. Using raw garlic cloves provides that punch of garlic that is the distinctive feature of garlic bread. Crush or finely chop the garlic, to spread the garlic flavour throughout the butter.
Fresh parsley – I often use flat leaf parsley but you can use curly parsley too.
Fresh chives – these are optional, but add a lovely mellow garlic flavour.
Sea salt
If you have leftover garlic butter, spread it on the top of the baguette – it will sink down into the bread as it melts.
Wrapping the garlic bread in foil ensures that the butter melts whilst the top and sides of the baguette become lightly golden and crunchy and don’t burn.
Nutrition
Calories: 227kcalCarbohydrates: 16gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 467mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 513IUVitamin C: 1mgCalcium: 41mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- ½ French stick approx. 30cm – see notes below for quantities for a longer baguette.
- ⅓ c butter softened
- 2 Cloves garlic crushed
- 1 Teaspoon fresh parsley finely chopped
- 1 Teaspoon fresh chives finely chopped, optional
- ¼ Teaspoon salt
Instructions
- Preheat the oven to 200℃ fan / 220℃ / 392℉ convection / 428℉.
- Mix the softened butter with crushed garlic, chopped parsley, chopped chives and salt.
- Make cuts in the baguette – around 1.5cm / 0.5 inches thick – using a sharp knife. Take care not to cut straight through the baguette.
- Place the baguette on a sheet of foil slightly longer than the baguette.
- Using a butter knife or teaspoon, spread the garlic butter mixture on to both sides of each slice of bread, until all the slices are coated in butter.
- Spread any remaining butter over the top of the baguette.
- Loosely roll the foil over the garlic bread and fold to seal all edges.
- Place on a baking tray then place in the preheated oven and bake for 10-15 minutes until the butter has melted and the baguette is crisp and golden.
- Serve straight away.
Video
Notes
This amount of butter and garlic works for a 30cm / 12 inch long baguette, which is half a long baguette here in Australia, or one of the shorter ones. If you want to make garlic bread from a larger baguette, double the butter, garlic and herbs: 160g (⅔ c) butter, 4 cloves garlic, 2 tablespoons each of chopped parsley and chives, and ½ teaspoon of salt.
French baguette – you can use another bread like a sourdough loaf or ciabatta, it needs to be a bread that can absorb the garlicky butter but have a strong enough crust for it not to end up in a soggy mess. This amount of butter and garlic works for a 30cm / 12 inch long baguette. See the ‘Tips’ section below, or the bottom of the recipe card for butter and garlic amounts for a longer baguette.
Butter – I prefer to use unsalted butter and add a pinch of salt but you can use salted butter if you prefer, and then omit the pinch of salt.
Garlic – fresh garlic cloves. Using raw garlic cloves provides that punch of garlic that is the distinctive feature of garlic bread. Crush or finely chop the garlic, to spread the garlic flavour throughout the butter.
Fresh parsley – I often use flat leaf parsley but you can use curly parsley too.
Fresh chives – these are optional, but add a lovely mellow garlic flavour.
Sea salt
If you have leftover garlic butter, spread it on the top of the baguette – it will sink down into the bread as it melts.
Wrapping the garlic bread in foil ensures that the butter melts whilst the top and sides of the baguette become lightly golden and crunchy and don’t burn.
Nutrition
Calories: 227kcalCarbohydrates: 16gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 467mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 513IUVitamin C: 1mgCalcium: 41mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- ½ French stick approx. 12 inch long – see notes below for quantities for a longer baguette.
- ⅓ C butter softened
- 2 Cloves garlic crushed
- 1 Teaspoon fresh parsley finely chopped
- 1 Teaspoon fresh chives finely chopped, optional
- ¼ Teaspoon salt
Instructions
- Preheat the oven to 200℃ fan / 220℃ / 392℉ convection / 428℉.
- Mix the softened butter with crushed garlic, chopped parsley, chopped chives and salt.
- Make cuts in the baguette – around 0.5 inches thick – using a sharp knife. Take care not to cut straight through the baguette.
- Place the baguette on a sheet of foil slightly longer than the baguette.
- Using a butter knife or teaspoon, spread the garlic butter mixture on to both sides of each slice of bread, until all the slices are coated in butter.
- Spread any remaining butter over the top of the baguette.
- Loosely roll the foil over the garlic bread and fold to seal all edges.
- Place on a baking tray then place in the preheated oven and bake for 10-15 minutes until the butter has melted and the baguette is crisp and golden.
- Serve straight away.
Video
Notes
This amount of butter and garlic works for a 30cm / 12 inch long baguette, which is half a long baguette here in Australia, or one of the shorter ones. If you want to make garlic bread from a larger baguette, double the butter, garlic and herbs: 160g (⅔ c) butter, 4 cloves garlic, 2 tablespoons each of chopped parsley and chives, and ½ teaspoon of salt.
French baguette – you can use another bread like a sourdough loaf or ciabatta, it needs to be a bread that can absorb the garlicky butter but have a strong enough crust for it not to end up in a soggy mess. This amount of butter and garlic works for a 30cm / 12 inch long baguette. See the ‘Tips’ section below, or the bottom of the recipe card for butter and garlic amounts for a longer baguette.
Butter – I prefer to use unsalted butter and add a pinch of salt but you can use salted butter if you prefer, and then omit the pinch of salt.
Garlic – fresh garlic cloves. Using raw garlic cloves provides that punch of garlic that is the distinctive feature of garlic bread. Crush or finely chop the garlic, to spread the garlic flavour throughout the butter.
Fresh parsley – I often use flat leaf parsley but you can use curly parsley too.
Fresh chives – these are optional, but add a lovely mellow garlic flavour.
Sea salt
If you have leftover garlic butter, spread it on the top of the baguette – it will sink down into the bread as it melts.
Wrapping the garlic bread in foil ensures that the butter melts whilst the top and sides of the baguette become lightly golden and crunchy and don’t burn.
Nutrition
Calories: 227kcalCarbohydrates: 16gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 467mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 513IUVitamin C: 1mgCalcium: 41mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!