Sourdough No-Knead Garlic Bread

There’s something magical about homemade sourdough — the tangy aroma, the crisp crust, and that soft, chewy center. When you add roasted garlic and herbs to the mix, it transforms a humble loaf into a show-stopping side that pairs perfectly with any meal.

Unlike traditional bread-making, this no-knead sourdough garlic bread is surprisingly easy. You don’t need a mixer or hours of hands-on effort — just time and patience to let the dough ferment naturally. The result? A rustic, flavorful loaf with deep sourdough character and irresistible garlicky goodness.

Whether you’re serving it alongside pasta, soup, or enjoying it on its own with butter, this bread will fill your kitchen with an incredible aroma and your table with comfort. Perfect for beginner bakers or sourdough enthusiasts alike!

⏱ 

Cooking Time and Servings

• Prep Time: 15 minutes (plus fermentation/rest time: 12–16 hours)
• Cook Time: 40 minutes
• Total Time: Approx. 13–17 hours
• Servings: Makes 1 large loaf (8–10 slices)

🥖 

Ingredients

For the dough:

• 3 cups (375g) all-purpose or bread flour
• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1 ¼ cups (300ml) warm water
• 1 ½ tsp salt

For the garlic mixture:

• 1 bulb garlic (roasted or minced)
• 2 tbsp olive oil or melted butter
• 1 tbsp chopped fresh parsley (optional)
• ½ tsp dried oregano or Italian seasoning

👩‍🍳 

How to Make Sourdough No-Knead Garlic Bread

Step 1: Mix the Dough

In a large bowl, combine the flour and salt. Add your active sourdough starter and warm water. Mix with a spatula or your hands until no dry flour remains. The dough will be sticky — that’s normal.

Step 2: First Rest

Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes.

Step 3: Add Garlic Mixture

In a small bowl, mix roasted or minced garlic with olive oil, herbs, and a pinch of salt. Gently fold this mixture into the dough using a few stretch-and-fold motions to distribute the flavor evenly.

Step 4: Bulk Fermentation

Cover again and let the dough rise at room temperature for 10–12 hours (overnight). It should double in size and have bubbles on the surface.

Step 5: Shape the Dough

Lightly flour your countertop and shape the dough into a round or oval loaf. Place it on parchment paper and into a proofing basket or bowl. Cover and let it rest for another 1–2 hours.

Step 6: Preheat the Oven

Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.

Step 7: Bake

Carefully transfer the dough (with parchment paper) into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake uncovered for another 10–15 minutes until golden brown and crusty.

Step 8: Cool and Enjoy

Remove from oven and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy warm with butter, olive oil, or your favorite dip.

📝 

Notes

• For stronger garlic flavor, roast the garlic ahead of time and mash it before folding into the dough.
• You can replace olive oil with melted butter for a richer taste.
• The dough can be refrigerated after bulk fermentation for up to 24 hours for deeper flavor.
• For a crustier loaf, bake uncovered for the last 15 minutes.

❓ 

FAQs

Q: Can I use instant yeast instead of sourdough starter?

A: Yes, substitute the starter with 1 tsp instant yeast and increase the water to 1 ½ cups. Let rise until doubled, about 2–3 hours.

Q: How do I store sourdough garlic bread?

A: Store at room temperature wrapped in a kitchen towel or paper bag for up to 2 days. Freeze slices for longer storage.

Q: My bread didn’t rise. What went wrong?

A: Check that your sourdough starter is active and bubbly. Also, ensure your kitchen is warm enough for fermentation.

Q: Can I add cheese?

A: Absolutely! Fold in shredded mozzarella or Parmesan during the garlic mixing step for cheesy garlic bread.

🍽 

Nutrition Information (Per Serving)