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Cheesy Garlic Herb Crack Bread

Yield: 8 servings

Prep Time: 10 minutes

Cook: 30 minutes

Tessa Arias

Cheesy Garlic Herb Crack Bread is outrageously buttery and cheesy with each pull-apart piece and bursting with fresh herb and garlic flavors. The BEST!


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I know pull apart breads, “crack” breads, cheesy garlic herb breads are all over the place online.
The BEST BREAD I've ever eaten!! So cheesy, buttery, and flavorful!! Crowd pleasing recipe. I’ve even shared a scrumptious recipe for Garlic, Herb, and Cheese Rolls which is comprised of the same basic ingredients as this recipe, just while making homemade bread instead of using an already baked loaf. Of the many bread recipes I’ve shared over the years, this one may be the most over-the-top and addictive, hence the word crack in the title. It’s also one of the only ones that calls for a pre-made loaf and that’s because I’ve found this recipe tastes best with sourdough bread, which is more of a challenge to make from home. I’ve been thinking of doing a series on sourdough so if that’s something you’d like to see let me know in the comments below!
Cheesy Garlic Herb Crack Pull Apart Bread
Either way, I just had to share my little version of the recipe with you which was inspired by Recipe Tin Eats. It’s everything you could want in a carb loaded bite: cheesy, buttery, garlicky, herby, and crusty yet soft. We just about died over this bread and could NOT get enough. Jared said it was one of his favorite things he’s ever eaten, so you know it’s damn good.

OMG we LOVED this! Add this one to your list!

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Recipe Rundown....

Taste: Is there any combination more comforting than cheese, garlic, and herb? You could even dip this bread in marinara sauce to amp things up even more.
Texture: I mean, c’mon. Heaven is this crusty, buttery, cheesy goodness.
Ease: Easy, just a tiny bit tedious getting the butter and cheese into all the cracks in the bread. Use a sharp serrated bread knife to make easy work of forming the pull-apart pieces.
Appearance: Positively mouthwatering.
Pros: Simple, crowd-pleasing, can be made ahead of time, and SO GOOD.
Cons: This bread is so good but oh so bad.
Would I make this again? Absolutely.

How to make Cheesy Garlic Herb Crack Bread

Yield: 8 servings

Prep Time: 10 minutes

Cook: 30 minutes

Ingredients

1 crusty sourdough or artisan loaf
4 ounces (1 stick) unsalted butter, melted
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 tablespoon fresh parsley, chopped
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
3/4 cup shredded Mozzarella cheese

Directions

Preheat the oven to 350Β°F.

Combine the melted butter, garlic, salt, parsley, rosemary, and thyme in a small bowl.

With a serrated bread knife, cut the bread on a diagonal into 1-inch diamonds, being careful not to slice all the way through. Use your fingers to pry open each crack and drizzle with 1 teaspoon of butter and a pinch of the shredded cheese. Don’t worry if you make a bit of a mess.

Wrap the entire loaf in foil. To make ahead, place the foil wrapped bread in the fridge overnight or in the freezer for a month, thawing before baking. Place on a rimmed baking sheet, and bake for 15 minutes, or until the cheese has mostly melted. Carefully remove the foil and continue to bake for another 5 minutes, or until crusty. Serve immediately.

Adapted from Recipe Tin Eats

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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42 Responses to “Cheesy Garlic Herb Crack Bread”

  1. #
    Erin @ Miss Scrambled Egg — March 20, 2015 at 4:24 am

    I’m going to quote Macbeth when I say, “Good is bad and bad is good!” I don’t care if this bread is one million calories…it’s too good not to indulge. I love this!

  2. #
    Javier — March 20, 2015 at 7:07 am

    I would love to recieve sourdough recipes and tricks!
    Best!!!

  3. #
    Jen @ Baked by an Introvert — March 20, 2015 at 9:37 am

    Okay this bread looks insanely good! I am drooling over all of that cheesy goodness!

  4. #
    Gaby — March 20, 2015 at 1:56 pm

    This is right up may alley! There is a lot of cheesy goodness happening here!!!

  5. #
    Nicole — March 20, 2015 at 2:29 pm

    I’ve tried making sourdough a few times with limited success. I would love your take on it!

  6. #
    Jillian @ Yoga Pants Kitchen — March 20, 2015 at 5:11 pm

    I love this recipe! I would eat it in one sitting and not be sorry πŸ˜‰

    Jillian

  7. #
    AM Dennison — March 20, 2015 at 5:48 pm

    Yum! Looks amazing! Would LOVE to learn how to successfully make sourdough bread!

  8. #
    Liz — March 22, 2015 at 6:25 am

    I love making bread and would absolutely love your recipe for sourdough bread. Can’t wait. !

  9. #
    Deb Harris — March 22, 2015 at 8:09 am

    This bread looks great. I can’t wait to try it. I’d love to see a series on sourdough that’s the one kind of bread I haven’t made. I’d also love any tricks & tips on making your own sourdough starter if you have them. Thanks

  10. #
    Mary Randolph — March 29, 2015 at 1:17 pm

    I have loved this cheesy deliciousness since we had it Christmas Day. Your recipe says to combine the butter and seasonings and drizzle one teaspoon and a pinch of the cheese before baking. When is the remainder of the butter and the cheese put on the bread? When the foil is removed? My kitchen and I are not friends so I apologize if I’m asking an obvious question.

    • #
      Tessa — March 29, 2015 at 3:50 pm

      You can just sprinkle anything that remains (will depend on the size of your loaf) over the top!

  11. #
    Tami F. — April 2, 2015 at 7:37 pm

    This CRACK bread looks fabulous, thanks. Yes, I would love to see Sourdough breads and rolls. It’s the one thing missing from your Blog.

  12. #
    Goldie Grover — April 25, 2015 at 7:20 pm

    I do a lot of baking with bread included. I would love to hear how you do sourdough bread and your tips and tricks.
    Thanks
    Goldie

  13. #
    Debbie — July 6, 2015 at 10:40 am

    This bread looks amazing. Your photos are beautiful!

  14. #
    Hannah — December 15, 2015 at 3:53 am

    I just made this in prep or Christmas! So looking forward to having it.

  15. #
    Wendy — December 20, 2015 at 3:16 pm

    Can the bread be kept warm or “reheated” for an Openhouse buffet?

  16. #
    Kelly — December 31, 2015 at 3:48 pm

    This bread was delicious! I would recommend adding less salt, as it was slightly overpowering, and increasing the baking time to at least 30 minutes altogether. Overall, I would definitely make this again!

  17. #
    Gill Dixon — January 11, 2016 at 9:11 am

    i first enjoyed sourdough bread when I visited my daughter in San Francisco (we are from United Kingdom) would love some easy recipes for sourdough
    Thankyou
    Ps can’t wait to make this recipe!

  18. #
    Ellen — February 11, 2016 at 3:18 pm

    Hi. Is it possible to take a few articles to my website?Of course the link to your site I’ll leave .

  19. #
    Erin — May 2, 2016 at 6:38 pm

    I just made this tonight using a leftover bread bowl I made on your site as well and it was awesome! I was only serving my boyfriend and I so the bread bowl was the perfect size for us! I had a question about the butter. Would it be possible to just use olive oil instead? I used garlic, dried basil, and dried parsley and the butter kinda didn’t seem right. Just wondering if you or any others tried it this way. I’m sure it wouldn’t change that much on the final product.

    • #
      Tessa — May 3, 2016 at 7:41 am

      Hi Erin, how awesome you made two recipes and combined them! If you prefer olive oil that would be totally fine! Sounds like a matter of personal preference.

  20. #
    Katrina — July 6, 2016 at 5:30 pm

    Can you use Italian bread?

  21. #
    Neosha — August 22, 2016 at 7:17 pm

    Is the bread already baked ? Or are you using dough?

    • #
      Tessa — August 23, 2016 at 7:58 am

      Yes, the recipe calls for “1 crusty sourdough or artisan loaf.”

  22. #
    ~mia~ — September 14, 2016 at 3:06 am

    hi from way down in New Zealand! just made this and it is totally delicious. Its going to become a firm fav in my house. could also add other herbs. thanks for sharing.

    • #
      Tessa — September 15, 2016 at 3:07 pm

      So happy to hear that, Mia!!

  23. #
    Ann — September 16, 2016 at 11:14 am

    I have a real distaste for in the recipe that has the term “crack” in it. To me, cracked the notes burned fingers, yellow nails, corroded teeth and dissipation of all of what makes life good. It is a terrible thing and in no way appetizing. For anyone who has lost someone to crack, it is a slap in the face and a reminder of the nightmare that is crack.

  24. #
    Cherry — October 17, 2016 at 12:51 pm

    Dear Ann: Dude really. First of, I agree with you on the evils of “crack” like the street junk and I’m sorry that you had known of someone who lost their fierce battle with your-kind-crack. However, if the word “crack” reminds you of the evil it comes with, then why did you click on this recipe?? I, and the rest of the people who have commented on here, view “crack” as something so good it can be orgasmic…..in the context of food. It is a pin of a cheesy yummy bread…with bread and cheese pictures…with diamond shaped cracks on the top which may represent the “crack” part and of course, the impending party in your mouth waiting to happen once you eat it which may also represent the word “crack”. Im sorry the word “crack” on this RECIPE offended you. See, foodies like me like to explore in our kitchen for the next yummy “crack” recipes out there, bypassing the dealers and yellowed nail broken teeth crackers. The “crack” you know ain’t online honey.

  25. #
    Mary — October 24, 2016 at 6:40 pm

    Made this tonight to go with spaghetti and homemade sauce. My bread loaf was big so I had to double the butter herb mixture, but it turned out really well! Husband and sons and I loved it. Will definitely make again πŸ™‚

    • #
      Tessa — October 25, 2016 at 4:39 pm

      Wonderful! Glad you made it work πŸ™‚

  26. #
    Lori — November 6, 2016 at 11:15 pm

    It was Awesome! Will definitely make it again!

  27. #
    Michele — November 11, 2016 at 11:33 pm

    I just made this tonight, the whole family agrees….no better garlic bread or bread sticks around! Pretty on display at a party! I don’t mind getting messy, cuz the outcome is heaven…..and expected by adult kids! Don’t hesitate….try this now….I promise you’ll be figuring out where to use this with upcoming holiday fest!

    • #
      Tessa — November 12, 2016 at 10:26 am

      I’m so glad it was a hit, Michele!!

  28. #
    Gerry Morris — November 19, 2016 at 10:49 am

    Looks sinfully delicious. I would love to learn about making sourdough bread. Never tried, but have always wanted to.

  29. #
    Catherine Kutsuris — December 10, 2016 at 2:51 pm

    Love this “crack” bread, btw I think the name is perfect! For the “cracks” on the top of the bread. I, too, would LOVE to have you do a sourdough segment, I made a sourdough starter a few years ago, it was really good, I had it for about 2 years in my fridge in a crock that I would “feed” often in the beginning then you would replace the amt you took out to use. Unfortunately we had a house fire and I lost it along with many items but most importantly our little rescue lab mix died in the fire. We were out of our home for 51 weeks. Living in hotels etc. anyway I also lost my favorite recipe for the starter. So I would love to have you give us a good starter!
    Thank you so much
    Catherine Kutsuris

  30. #
    Sharon — December 11, 2016 at 9:41 am

    This bread was delicious and I got many requests for how to make it!!! A larger loaf of bread could use even more of the buttery mixture! It is even good reheated the next day in the microwave or in the oven! Thanks for a great recipe!!

  31. #
    Sabrina — December 29, 2016 at 5:26 pm

    this looks really good! Love how the pictures show it all melding together, and yes would love to see a great sourdough scratch recipe if possible, but thank you for this, will work well for New Years Eve!

  32. #
    Heidi — December 29, 2016 at 9:23 pm

    Hi, I am making this for a party Saturday night. I have either dried or frozen minced herbs. can you please recommend the dried or the frozen? Thanks

  33. #
    Jewel — February 1, 2017 at 5:37 am

    I’ve just prep it and will bake it tomorrow. Thanks tessa!

  34. #
    Cheryl — February 23, 2017 at 4:34 am

    I am SERIOUSLY interested in sour dough recipes, how to’s and tips!!!

  35. #
    Carolyn — March 15, 2017 at 11:50 pm

    A great way to serve this bread is on a plate drizzled with balsamic vinegar and olive oil, diced garlic, chives…for dipping. It is heaven.

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