Side Dishes
This 85 degrees garlic cheese bread recipe delivers the ultimate pull-apart texture with a crispy crust and gooey, garlicky cheese center that disappears in seconds. The secret lies in a perfectly balanced dough and a rich garlic butter mixture that infuses every bite with savory depth.
I've perfected this technique over years of testing, ensuring the bread stays chewy inside while achieving that coveted golden-brown crust.
The recipe begins with a simple yeast dough that rises beautifully, creating an airy foundation perfect for holding generous amounts of garlic butter and melted cheese.
What sets this apart is the 375°F oven temperature—critical for achieving that ideal texture without burning the garlic butter or drying out the bread. The dough pulls apart effortlessly, revealing pockets of melted cheese and fragrant garlic that make every bite irresistible.
By the time you take it out of the oven, you'll have a loaf that's crispy on the outside, chewy in the middle, and packed with that signature garlic-cheese flavor combination.
The aroma alone will have everyone gathered around your table, and the first pull-apart will have them begging for seconds. This is the kind of side dish that transforms any meal into a showstopper.
Whether you're serving it alongside pasta, pizza, or as a standalone appetizer, this garlic cheese bread delivers restaurant-quality results with minimal effort. The recipe scales perfectly for crowds, and the dough can be made ahead, giving you more time to enjoy the cooking process.
Let's get started on creating this crowd-pleasing classic.
Ingredients for 85 degrees garlic cheese bread
Six ingredients make the dough, six more transform it into golden, pull-apart perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Dry Yeast 🍞 | 2 ¼ tsp | One packet for convenience |
| Warm Water 💧 | 1 cup | 110°F for yeast activation |
| All-Purpose Flour 🌾 | 4 cups | Plus 1 tbsp for shaping |
| Granulated Sugar 🍚 | 1 tbsp | For yeast activation |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Garlic Cloves 🧄 | 8 whole | Fresh, peeled and minced |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Olive Oil 🫒 | 2 tbsp | For dough and brushing |
| Sesame Seeds 🌰 | 1 tbsp | Optional for topping |
| Fresh Parsley 🌿 | 2 tbsp | Chopped for garnish |
The yeast is non-negotiable—Bob’s Red Mill active dry yeast is my go-to, but any brand works. Keep your water warm but not hot (110°F is ideal). For the flour, King Arthur or Gold Medal give that perfect chewiness. The butter should be cold when mixed in—room temp makes the dough sticky. Garlic is where the magic happens: fresh, not jarred. If you're in a rush, Trader Joe's sells pre-minced garlic in tubes—convenient and foolproof. The cheese? Whole milk mozzarella melts better than part-skim, but either works. Grab a block and shred it yourself—pre-shredded gets clumpy.
No yeast? Instant yeast works 1:1. Short on butter? Olive oil or coconut oil keeps it vegan-friendly. The dough can be made 24 hours ahead—just shape and refrigerate. For extra flavor, add 1 tsp Italian seasoning to the dough. The garlic butter can be prepped a day ahead and stored in the fridge. No sesame seeds? Everything bagel seasoning adds a fun twist. The parsley is optional but brightens the whole dish—grab a bunch and use half, toss the rest in salads.
The dough doubles in size—don’t overfill the pan. For best results, let it rise in a lightly oiled bowl covered with a damp towel. The garlic butter should be soft but not melted when spreading. Bake on the middle rack—375°F is critical. If the top browns too fast, tent with foil. Leftovers? 3 days in the fridge, 3 months frozen. Reheat in a 350°F oven for 10 minutes—nothing beats freshly baked, but reheated is still delicious. Store in an airtight container to keep it fresh.
Why You'll Love This Recipe
- No-Knead Magic: I’ll be real—this dough takes zero effort. Just mix warm water, yeast, flour, and a pinch of sugar, let it rise while you do dishes, then roll it out. My lazy Sundays now include freshly baked bread with almost no work.
- Garlic Bomb: That 85°F water trick? It wakes up the yeast faster, but the real win is the garlic-infused butter slathered on top. The first bite—warm, gooey, with that sharp garlic kick—makes me forget I didn’t order takeout.
- Game for Any Meal: Between us, this bread is my secret weapon. Serve it with marinara for dinner, tear it into squares for a charcuterie board, or freeze slices for quick toast later. I’ve even used it to soak up soup broth—no judgment.
- Budget Baked Gold: Flour, yeast, salt—this costs pennies per loaf. The leftovers? Even better. I’ll reheat a slice in the toaster the next morning, and it’s still crispy enough to make my coworkers ask for the recipe. (They never get it, though.)
Step-by-step instructions for 85 degrees garlic cheese bread
Let's create a pull-apart masterpiece with crispy edges and gooey garlic butter goodness.
Activate the Yeast and Mix the Dough
In a large bowl, combine the 1 cup warm water (around 110°F) with 1 tablespoon granulated sugar and 2.25 teaspoons active dry yeast. Let it sit for 5-10 minutes until it becomes frothy—this confirms the yeast is alive and ready to work. If it doesn't bubble, your bread won't rise properly.
Once bubbly, add 4 cups all-purpose flour and 1 teaspoon salt. Mix with a wooden spoon or your hands until a shaggy dough forms. Then, add the ½ cup cold cubed unsalted butter and knead by hand for 5-7 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky. If it's too dry, add 1 tablespoon olive oil to help bring it together.
Knead and Let the Dough Rise
Turn the dough onto a lightly floured surface and knead for another 3-5 minutes until it springs back when gently pressed. This step develops gluten, giving your bread that perfect chewy texture. Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a damp towel.
Let the dough rise in a warm place for 1-2 hours or until it doubles in size. You'll know it's ready when the dough puffs up and leaves an indentation when pressed lightly with a finger. Patience here is key—rushing this step will result in dense bread.
Prepare the Garlic Butter Filling
While the dough rises, make the garlic butter filling. In a small bowl, mix the ½ cup shredded mozzarella cheese, ½ cup freshly grated parmesan cheese, 8 minced garlic cloves, and 2 tablespoons olive oil until well combined. This mixture will infuse the bread with rich, savory flavor.
Once the dough has risen, punch it down to release any air bubbles. Divide it into 6 equal portions and roll each into a 12-inch rope, about ½-inch thick. Brush each rope lightly with olive oil to help them hold their shape better.
Shape and Fill the Bread
Lay one dough rope on a baking sheet lined with parchment paper. Spread 1-2 tablespoons of the garlic butter mixture down the center of the rope, leaving a ½-inch border at each end. Roll the dough tightly around the filling, sealing the edges to create a log. Repeat with the remaining dough and filling.
Place the logs 2 inches apart on the baking sheet. Brush the tops with a little more olive oil and sprinkle with 1 tablespoon sesame seeds for extra crunch. Let them rise again for 20-30 minutes until puffy. This second rise ensures a light, airy texture.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the bread for 20-25 minutes until the tops are golden brown and the internal temperature reaches 190°F. The bread should sound hollow when tapped on the bottom—this is your cue that it's fully baked.
Let the bread cool for 5 minutes before serving. The cheese should be gooey and stretchy, and the crust should be crispy enough to hold up to pulling apart. Garnish with 2 tablespoons chopped fresh parsley for a pop of color and freshness. Serve warm with marinara sauce for dipping!
Pro Tips For Making 85 Degrees Garlic Cheese Bread
- Use a thermometer for yeast water: I learned this the hard way—yeast hates extremes. That "warm" water you eyeball might be too hot (above 110°F) or too cold (below 75°F), and your dough will either die or take forever to rise. Aim for 105°F—just hot enough to dissolve sugar quickly without killing the yeast. A cheap instant-read thermometer solves guesswork.
- Dissolve sugar first, then yeast: This isn’t just about sweetness—it’s about speed. Mix the sugar into the warm water first, then sprinkle the yeast on top. The sugar activates the yeast faster, cutting your wait time by 10-15 minutes. Stir gently and let it foam for 5 minutes before adding flour—if it’s sluggish, your yeast might be old or your water too hot.
- Knead until it’s actually smooth: I used to stop when the dough looked "done," but that’s how you end up with dense, chewy garlic bread. Keep kneading until the dough passes the windowpane test: stretch a small piece—it should be thin enough to see light through without tearing. This ensures a light, airy texture, not a brick. (Yes, even if your arms protest.)
- Rest the shaped dough longer than you think: That 20-minute rise before baking? Double it. After shaping your garlic cheese bread, cover it and let it rest 45-60 minutes at room temp. This relaxes the gluten, so it bakes up taller and crispier, not collapsed. Pro move: Pop it in the fridge for 10 minutes mid-rest if your kitchen’s warm—it’ll thank you later.
Make-ahead tips for leftovers
Dough Prep Ahead
Make the dough the night before for a stress-free morning bake. After kneading, shape it into a ball, place it in a lightly greased bowl, cover with plastic wrap, and refrigerate for up to 24 hours.
The cold slows fermentation, intensifying flavor and making the second rise easier. Just let it sit at room temperature for 30-45 minutes before shaping and baking. 💪
Garlic Butter Prep
Prepare the garlic butter mixture in advance and store it in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, and you’ll save time on baking day.
For extra convenience, mix the cheese and garlic with 2 tablespoons olive oil and 1 tablespoon cream cheese (optional) to keep it ultra-creamy. Just spread and bake! ✨
Freezer-Friendly Logs
Shape the filled logs, place them on a baking sheet, and freeze for 1-2 hours until solid. Transfer to a freezer bag with parchment between layers to prevent sticking.
Bake straight from frozen, adding 5-7 extra minutes at 375°F. The texture stays chewy and gooey—perfect for meal prep. Label with the date to track freshness. ❄️
Reheating Leftovers
Slice the bread and reheat in a 350°F oven for 8-10 minutes on a baking sheet until warm and crispy. For microwave reheating, wrap slices in a damp paper towel and heat in 30-second bursts until melted.
Avoid overcooking—cheese can turn rubbery. Store leftovers in an airtight container for up to 3 days. 🔥
Batch Baking Tips
Double the recipe for crowds! Use two baking sheets and rotate pans halfway through baking for even browning. For large gatherings, bake one batch, keep it warm in a 200°F oven, and bake the second batch fresh.
This ensures everyone gets perfectly gooey bread. Prep all ingredients the night before to streamline the process. 🌟
Nutrition facts
Frequently asked questions about garlic cheese bread
Why does the recipe say 85°F but bake at 375°F?
Great catch! The 85°F likely refers to the water temperature for activating yeast—not the baking temp. The correct baking temperature is 375°F for that perfect crispy-chewy texture. Always check your yeast instructions, as warm water (110°F) works best for activation.
Can I use jarred garlic instead of fresh?
Jarred garlic works in a pinch, but fresh minced garlic delivers that authentic, robust flavor. For best results, use 8 fresh cloves (about 1 tbsp minced). If substituting, reduce to ½ tsp jarred garlic paste—it's much stronger! The aroma makes all the difference in this recipe.
How do I fix dense or flat garlic cheese bread?
Dense bread usually means the yeast didn't activate properly or the dough didn't rise enough. Double-check your yeast (it should bubble in warm water) and let the dough rise in a warm spot until it doubles in size. For extra lift, knead the dough longer (8-10 minutes) to develop gluten. If it's still flat, try baking at 350°F for 5 extra minutes.
Can I make this gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend (like Bob's Red Mill) and add ½ tsp xanthan gum if your blend doesn't include it. The dough will be stickier, so use extra flour on your hands. For the garlic butter, ensure your cheese is gluten-free too. The texture will be slightly different but still delicious.
How do I get extra crispy crust without burning the cheese?
Brush the tops with olive oil before baking for extra browning, then bake at 375°F for 20 minutes. If the crust browns too fast, tent with foil for the last 5 minutes. For even crispiness, bake on the middle rack and rotate the pan halfway. The cheese should stay gooey inside while the crust gets that perfect crunch.