You can practically smell it before you cut a slice: warm sourdough, roasted garlic, and herby butter that fills the whole kitchen. These Aromatic Garlic Herb Sourdough Bread That Fills Your Kitchen recipes are made for people who love bold flavor and cozy baking days.
Inside you'll find 15 distinct sourdough loaves and bakes. Each one blends garlic, fresh herbs, and tangy starter in different ways. You’ll see quick no-knead loaves, classic batards, pull-apart twists, and garlic-studded boules.
I give clear ingredient lists, step-by-step baking instructions, and serving ideas for every loaf. Whether you bake daily or only on weekends, these Aromatic Garlic Herb Sourdough Bread That Fills Your Kitchen options will make your house smell irresistible. Pin the ones you love and try one this weekend.
1. Aromatic Garlic Herb Sourdough Bread That Fills Your Kitchen — Classic Herbed Boule
This classic herbed boule is the foundational Aromatic Garlic Herb Sourdough Bread That Fills Your Kitchen. The crust is crisp and blistered. The crumb stays slightly open and chewy.
Roasted garlic and chopped herbs are folded into the dough so each slice smells floral and savory. It’s perfect for Sunday dinners or bread baskets. You’ll love it if you enjoy rustic loaves with lots of aroma.
Prep: 20 minutes active, 12–16 hours total (including overnight cold proof). Bake: 40–45 minutes at 450°F (230°C).
Ingredients (garlic herb sourdough)
- 1 cup (240 g) active sourdough starter (100% hydration)
- 3 cups (375 g) bread flour
- 1 cup (120 g) all-purpose flour
- 1 1/4 cups (300 ml) water at room temp
- 2 tsp (12 g) fine sea salt
- 3 tbsp (45 ml) olive oil
- 4 cloves roasted garlic, mashed
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, leaves stripped
- 1 tsp sugar (optional, to feed starter)
Instructions
- Mix starter, water, and all flours in a large bowl until no dry flour remains. Cover and rest 30 minutes.
- Add salt, olive oil, mashed roasted garlic, herbs, and sugar. Mix until incorporated.
- Perform 3 sets of stretch-and-folds every 30 minutes over 90 minutes.
- Bulk ferment at room temp for 3–4 hours until dough rises about 30–50% and passes the poke test.
- Shape into a tight boule. Place seam-side up in a floured banneton or bowl lined with a towel.
- Refrigerate overnight (12–16 hours) for flavor and structure.
- Preheat oven to 450°F (230°C) with a Dutch oven inside for 45 minutes.
- Turn dough onto parchment, score, and bake covered 20–25 minutes. Remove lid and bake 15–20 minutes until deep golden and hollow-sounding.
- Internal temp should read 200–205°F (93–96°C). Cool on a rack at least 2 hours before slicing.
How to Serve It
Serve slices with softened butter or a drizzle of olive oil. Garnish with extra thyme sprigs and flaky sea salt. Pair with roasted tomato soup or a fresh salad. Store wrapped at room temp up to 2 days, or freeze slices for 2 months. Make dough ahead and bake same day for warm bread at dinner.
2. No-Knead Garlic Herb Sourdough Batard
This no-knead batard gives you big garlic-herb flavor with minimal hands-on time. It develops flavor during a long, slow ferment.
The crumb is open but tender, and roasted garlic swirls throughout. It’s ideal for casual weeknight meals or brunch. You’ll enjoy how hands-off the process is and how fragrant the kitchen becomes.
Prep: 15 minutes active, 16–18 hours total. Bake: 35–40 minutes at 450°F (230°C).
Ingredients (garlic herb sourdough)
- 1 cup (240 g) active sourdough starter
- 3 1/4 cups (400 g) bread flour
- 1 1/4 cups (300 ml) water, lukewarm
- 2 tsp (12 g) kosher salt
- 3 tbsp (45 ml) extra-virgin olive oil
- 5 cloves roasted garlic, mashed
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 tsp black pepper
- Extra flour for shaping
Instructions
- Combine starter, water, and flour in a large bowl until shaggy. Cover and autolyse 30 minutes.
- Add salt, olive oil, mashed garlic, and herbs. Mix until evenly distributed.
- Cover and leave at room temp for 12 hours (overnight).
- After bulk ferment, fold dough gently 2–3 times to shape into a batard.
- Place seam-side down on parchment in a floured couche or towel-lined bowl. Proof 2–3 hours until puffy.
- Preheat oven and baking stone or Dutch oven to 450°F (230°C).
- Score the loaf and bake 35–40 minutes until crust is deep golden and hollow-sounding.
- Check internal temp 200–205°F (93–96°C). Cool on rack at least 1 hour before slicing.
How to Serve It
Slice thick for garlic toast or thin for sandwiches. Top with herbed olive oil or compound butter. Pairs nicely with strong cheeses and charcuterie. Keep in a paper bag at room temp up to 2 days, or freeze whole loaf up to 2 months. Rewarm slices in a hot oven for a few minutes.
3. Garlic Herb Sourdough Pull-Apart Loaf
This pull-apart loaf delivers buttery garlic in every bite. Layers of herbed butter separate into tender, pullable panes.
The texture is soft, with crisp edges where butter caramelizes. It’s perfect for sharing at parties. If you love interactive breads, this is for you.
Prep: 30 minutes active, 8–10 hours total. Bake: 30–35 minutes at 375°F (190°C).
Ingredients (herbed sourdough pull-apart)
- 1 cup (240 g) active sourdough starter
- 3 cups (375 g) bread flour
- 1 cup (240 ml) water
- 2 tsp (12 g) salt
- 2 tbsp (30 g) sugar
- 4 tbsp (56 g) unsalted butter, softened
- 4 cloves garlic, minced
- 3 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 egg, beaten for egg wash
- Extra butter for brushing
Instructions
- Mix starter, water, flours, and sugar until combined. Rest 30 minutes.
- Add salt and knead 6–8 minutes until smooth, or use stretch-and-folds.
- Bulk ferment 3–4 hours until dough passes the poke test.
- Roll dough into a rectangle. Spread softened butter mixed with garlic and herbs evenly.
- Stack slices or cut into squares and layer in a greased loaf pan.
- Brush top with beaten egg and extra butter. Proof 1–2 hours until puffy.
- Preheat oven to 375°F (190°C). Bake 30–35 minutes until golden and internal temp 190–200°F (88–93°C).
- Let cool 15 minutes in pan, then transfer to rack.
How to Serve It
Pull apart warm and serve with extra garlic butter or herbed oil. Great with soups and stews. Store cooled bread in airtight container for 2 days, or freeze pieces for sandwiches. Reheat wrapped in foil for 10 minutes at 350°F (175°C).
4. Garlic Rosemary Sourdough Focaccia
This focaccia is airy, olive oil-rich, and studded with garlic and rosemary. The top crisps while the inside stays pillowy.
It’s a great side or sandwich base. You’ll love the herb-scented oil and soft crumb. The kitchen fills with a woody, savory aroma while it bakes.
Prep: 25 minutes active, 6–8 hours total. Bake: 25–30 minutes at 425°F (220°C).
Ingredients (garlic herb sourdough)
- 3/4 cup (180 g) active sourdough starter
- 3 1/4 cups (400 g) bread flour
- 1 1/2 cups (360 ml) water, room temp
- 1 tsp (6 g) salt
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- 6 cloves roasted garlic, thinly sliced
- 3 tbsp fresh rosemary, chopped
- 1 tsp flaky sea salt for topping
- 1 tbsp honey (optional for browning)
- Cornmeal or semolina for pan
Instructions
- Combine starter, water, and flour until a sticky dough forms. Rest 30 minutes.
- Add salt and 1/4 cup olive oil. Mix to incorporate.
- Bulk ferment 4–5 hours with stretch-and-folds every 30 minutes for first 2 hours.
- Oil a baking sheet and spread dough to fit. Dimple dough with wet fingers.
- Drizzle remaining oil, tuck sliced garlic and rosemary into dimples. Sprinkle honey if using.
- Proof 1–2 hours until bubbly and risen.
- Preheat oven to 425°F (220°C). Bake 25–30 minutes until golden and edges crisp.
- Cool 10 minutes on a rack. Cut and serve.
How to Serve It
Serve warm with dipping oil, or use for sandwiches. Top with extra rosemary before serving. Store in airtight container up to 2 days, reheat to restore crispness. Makes a lovely addition to summer grills and picnic spreads.
5. Aromatic Garlic Herb Sourdough Bread That Fills Your Kitchen — Crusty Herb-Stuffed Loaf
This herb-stuffed loaf is truly an Aromatic Garlic Herb Sourdough Bread That Fills Your Kitchen favorite. Whole garlic cloves and herbs tuck into pockets for bursts of flavor.
Crunchy crust meets soft, herb-swirled crumb. It’s ideal for slicing with cheese boards or dipping. You’ll notice the strong garlic scent as you slice.
Prep: 30 minutes active, 14–18 hours total. Bake: 40–45 minutes at 450°F (230°C).
Ingredients (garlic herb sourdough)
- 1 cup (240 g) active sourdough starter
- 3 1/2 cups (440 g) bread flour
- 1 1/4 cups (300 ml) water
- 2 tsp (12 g) salt
- 3 tbsp (45 ml) olive oil
- 8 cloves roasted garlic, halved
- 3 tbsp fresh rosemary, chopped
- 2 tbsp fresh oregano, chopped
- 1 tsp crushed red pepper (optional)
- Cornmeal for dusting
Instructions
- Mix starter, water, and flour until a shaggy dough forms. Rest 30 minutes.
- Add salt and olive oil. Knead 6–8 minutes until smooth.
- Bulk ferment 3–4 hours until dough increases and passes the poke test.
- Flatten dough, scatter garlic halves and herbs, fold to seal pockets inside.
- Shape into a long loaf and place seam-side down in a floured couche. Proof 2–3 hours until puffy.
- Preheat oven and Dutch oven to 450°F (230°C) for at least 45 minutes.
- Score and bake covered 25 minutes, uncover and bake 15–20 minutes until deep golden.
- Internal temp 200–205°F (93–96°C). Cool 1.5–2 hours before slicing.
How to Serve It
Slice and serve with soft cheeses or herb butter. Garnish with extra oregano sprigs. Keeps well in paper bag for 2 days; freeze whole loaf for longer storage. Warm sliced pieces under broiler for quick toasts.
6. Cheesy Garlic Herb Sourdough Pullman Loaf
This Pullman loaf adds melty cheese to garlic and herbs for rich slices. The tight crumb holds fillings and makes excellent sandwiches.
The texture is soft and even, with cheese pockets throughout. It’s a hit with kids and adults. The smell of garlic and cheese will draw everyone to the kitchen.
Prep: 25 minutes active, 10–12 hours total. Bake: 45–50 minutes at 375°F (190°C).
Ingredients (garlic herb sourdough)
- 1 cup (240 g) active sourdough starter
- 3 cups (375 g) bread flour
- 1 1/4 cups (300 ml) water
- 2 tsp (12 g) salt
- 2 tbsp (30 g) sugar
- 3 tbsp (45 ml) olive oil
- 1 cup (100 g) sharp cheddar, shredded
- 1/2 cup (50 g) Parmesan, grated
- 4 cloves garlic, minced
- 2 tbsp fresh chives, chopped
- Nonstick spray for pan
Instructions
- Combine starter, water, flour, and sugar into a rough dough. Rest 30 minutes.
- Add salt, olive oil, garlic, and chives. Mix until combined.
- Knead in cheddar and Parmesan until evenly distributed.
- Bulk ferment 3–4 hours until dough is puffy and slightly risen.
- Shape into a log to fit a Pullman pan, place seam down, and cover.
- Proof 1–1.5 hours until it reaches the top of the pan.
- Preheat oven to 375°F (190°C). Bake 45–50 minutes until golden and internal temp 190–200°F (88–93°C).
- Cool 20 minutes in pan, then unmold and cool fully before slicing.
How to Serve It
Make hearty grilled cheese or garlic-herb sandwiches. Toast slices for crunchy snack. Store wrapped at room temp up to 3 days, or slice and freeze. Reheat slices in toaster for quick use.
7. Garlic Herb Sourdough Dinner Rolls
These dinner rolls are soft, buttery, and scented with garlic and herbs. They pull apart with tender, pillowy crumb.
They’re perfect for holiday tables and family meals. If you want shareable bread that complements rich mains, try these. The aroma is warm and inviting.
Prep: 30 minutes active, 6–8 hours total. Bake: 18–22 minutes at 375°F (190°C).
Ingredients (herbed sourdough rolls)
- 3/4 cup (180 g) active sourdough starter
- 3 cups (375 g) all-purpose flour
- 3/4 cup (180 ml) warm milk
- 1/4 cup (56 g) unsalted butter, softened
- 1 tbsp (12 g) sugar
- 2 tsp (12 g) salt
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 egg, for egg wash
- Extra melted butter, for brushing
Instructions
- Combine starter, milk, and flour until a shaggy dough forms. Rest 20 minutes.
- Add butter, sugar, salt, garlic, and parsley. Knead 6–8 minutes until smooth.
- Bulk ferment 3–4 hours until puffy.
- Divide dough into 12 equal pieces. Shape into tight balls and place in greased pan.
- Brush lightly with egg wash. Proof 1–1.5 hours until doubled.
- Preheat oven to 375°F (190°C). Bake 18–22 minutes until golden.
- Brush hot rolls with melted garlic-herb butter. Let cool 10 minutes before serving.
How to Serve It
Serve warm with compound butter or herb oil. Great for soups and roasted meats. Store in airtight container 2 days, reheat briefly. Dough can be made ahead and refrigerated overnight before shaping.
8. Garlic & Herb Sourdough Baguettes
These baguettes bring French-style crust with garlic-herb notes. The thin crust crisps and the crumb is open.
They’re ideal for bruschetta or sandwiches. You’ll enjoy the bright scent of herbs and roasted garlic. Great for entertaining when you want elegant bread.
Prep: 45 minutes active, 12–16 hours total. Bake: 20–25 minutes at 475°F (245°C).
Ingredients (garlic herb sourdough)
- 1 cup (240 g) active sourdough starter
- 3 1/4 cups (400 g) bread flour
- 1 1/4 cups (300 ml) water, cool
- 2 tsp (12 g) salt
- 1 tbsp (15 ml) olive oil
- 4 cloves garlic, finely minced
- 2 tbsp fresh thyme, chopped
- 1 tsp sesame seeds (optional)
- Cornmeal for dusting
Instructions
- Mix starter, water, and flour until shaggy. Rest 30 minutes.
- Add salt, oil, garlic, and thyme. Mix to incorporate.
- Bulk ferment 3–4 hours with periodic stretch-and-folds.
- Divide into 2–3 baguette pieces. Shape using rolling and tension methods.
- Place on parchment and proof 1–1.5 hours until puffy.
- Preheat oven with baking stone to 475°F (245°C) and add steam.
- Score sharply and bake 20–25 minutes until golden brown with crisp crust.
- Cool 30 minutes before slicing to set the crumb.
How to Serve It
Make crostini, sandwiches, or savor with herb butter. Sprinkle sesame seeds before baking for texture. Store in paper bag overnight; refresh in oven for crispness. Freeze long baguettes for up to 2 months.
9. Aromatic Garlic Herb Sourdough Bread That Fills Your Kitchen — Twisted Garlic Herb Loaf
This twisted garlic herb loaf is a showstopper and true Aromatic Garlic Herb Sourdough Bread That Fills Your Kitchen option. The twist reveals layers of garlic and herbs.
It has a tender interior and crisp ridges. Perfect for special dinners or as a centerpiece. You’ll love pulling apart the ribbons of herb-scented dough.
Prep: 35 minutes active, 10–12 hours total. Bake: 30–35 minutes at 375°F (190°C).
Ingredients (garlic herb sourdough)
- 1 cup (240 g) active sourdough starter
- 3 cups (375 g) bread flour
- 1 cup (240 ml) water
- 2 tsp (12 g) salt
- 3 tbsp (45 ml) olive oil
- 5 cloves roasted garlic, mashed
- 3 tbsp parsley, chopped
- 1 tbsp rosemary, chopped
- 1 egg, beaten for wash
- 2 tbsp grated Parmesan
Instructions
- Mix starter, water, and flour until smooth. Rest 30 minutes.
- Add salt, olive oil, mashed garlic, and herbs. Knead 6 minutes.
- Bulk ferment 3–4 hours until dough passes poke test.
- Roll dough into rectangle. Spread garlic-herb mixture and sprinkle Parmesan.
- Roll tightly, then slice lengthwise and twist two strands together.
- Place on parchment, brush with egg wash. Proof 1–1.5 hours.
- Preheat oven to 375°F (190°C). Bake 30–35 minutes until golden and internal temp 195–200°F (90–93°C).
- Cool 15–20 minutes on a rack before pulling apart.
How to Serve It
Serve as a centerpiece with dipping oil or marinara. Garnish with extra Parmesan and parsley. Keeps at room temp for 2 days, or freeze in slices. Warm slices before serving to revive herb aroma.
10. Garlic Herb Sourdough Pizza Dough
This sourdough pizza dough infuses garlic and herbs into every crust. It crisps quickly with a chewy interior.
The flavor is subtle but pronounced, pairing well with simple toppings. If you love homemade pizza nights, this dough will fill your kitchen with irresistible aromas.
Prep: 20 minutes active, 10–14 hours total. Bake: 6–10 minutes at 500–550°F (260–290°C).
Ingredients (garlic herb sourdough)
- 3/4 cup (180 g) active sourdough starter
- 3 cups (375 g) bread flour
- 1 cup (240 ml) water
- 1 1/2 tsp (9 g) salt
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 1 tsp sugar
- Semolina for dusting
Instructions
- Combine starter, water, and flour until shaggy. Rest 30 minutes.
- Add salt, oil, garlic, and oregano. Knead 5–7 minutes until smooth.
- Bulk ferment 4–6 hours at room temp until puffy.
- Divide into 4 dough balls. Refrigerate overnight for best flavor, or proof 2 hours.
- Preheat pizza stone or oven to 500–550°F (260–290°C).
- Stretch dough, top lightly, and bake 6–10 minutes until crust blistered and cheese melted.
- Rotate halfway for even browning. Cool on rack briefly before slicing.
How to Serve It
Top with fresh basil and a drizzle of olive oil. Pair with a crisp salad and wine. Store leftover crusts in fridge 2 days. Freeze dough balls for quick pizza nights later.
11. Compound Garlic Herb Butter Sourdough Loaf
This loaf is brushed with compound garlic-herb butter before and after baking. The butter seeps into the crust for extra richness.
The result is soft crumb and a glossy herby crust. It’s ideal for butter lovers and makes sandwiches special. The aroma is buttery and herb-forward.
Prep: 20 minutes active, 8–12 hours total. Bake: 35–40 minutes at 375°F (190°C).
Ingredients (garlic herb sourdough)
- 1 cup (240 g) active sourdough starter
- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) water
- 2 tsp (12 g) salt
- 1/4 cup (56 g) unsalted butter, softened
- 4 cloves garlic, minced
- 3 tbsp parsley, chopped
- 1 tbsp lemon zest
- 2 tbsp milk for brushing
- Extra compound butter for serving
Instructions
- Mix starter, water, and flour until combined. Rest 30 minutes.
- Add salt and knead 6–8 minutes until elastic.
- Bulk ferment 3–4 hours until dough rises and passes the poke test.
- Shape into loaf and place in greased pan. Proof 1–2 hours.
- Preheat oven to 375°F (190°C). Brush with milk.
- Bake 35–40 minutes until golden and internal temp 190–200°F (88–93°C).
- While hot, brush with compound garlic herb butter. Cool 20 minutes before slicing.
How to Serve It
Use warm slices with soups or as sandwich base. Keep extra compound butter in fridge for spreading. Store loaf wrapped up to 3 days, or freeze slices individually. Great for brunch and picnic spreads.
12. Garlic Herb Sourdough Cornbread-Style Loaf
This hybrid loaf blends sourdough tang with cornmeal texture and garlic-herb notes. The crumb is moist and slightly grainy.
It’s perfect with chili or barbecued dishes. You’ll love the savory-sweet contrast. The scent is nutty, herbaceous, and warmly garlicky.
Prep: 25 minutes active, 6–8 hours total. Bake: 35–40 minutes at 375°F (190°C).
Ingredients (garlic herb sourdough)
- 3/4 cup (180 g) active sourdough starter
- 1 1/2 cups (180 g) cornmeal
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) milk
- 2 eggs, room temp
- 2 tbsp (28 g) unsalted butter, melted
- 2 tsp (12 g) salt
- 3 cloves garlic, minced
- 2 tbsp fresh chives, chopped
- 1 tbsp honey (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a loaf pan.
- Whisk starter, milk, eggs, melted butter, and honey until smooth.
- Stir in cornmeal, flour, salt, garlic, and chives until combined.
- Let batter rest 30 minutes to hydrate cornmeal.
- Pour into pan and bake 35–40 minutes until golden and toothpick comes out clean.
- Internal temp should read 200°F (93°C). Cool 15–20 minutes before slicing.
How to Serve It
Slice and serve with chili, roasted vegetables, or butter. Top with a drizzle of honey for contrast. Store wrapped at room temp 2 days or freeze slices. Reheat in oven to refresh texture.
13. Garlic Herb Sourdough Seeded Loaf
This seeded loaf pairs garlic and herbs with crunchy seeds for texture. The crust is studded and toasty.
It’s hearty for sandwiches or toast. You’ll appreciate the nutty seeds and bright herb notes. The aroma is robust and satisfying.
Prep: 30 minutes active, 10–12 hours total. Bake: 40–45 minutes at 425°F (220°C).
Ingredients (garlic herb sourdough)
- 1 cup (240 g) active sourdough starter
- 3 cups (375 g) whole wheat flour
- 1 cup (125 g) bread flour
- 1 1/4 cups (300 ml) water
- 2 tsp (12 g) salt
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, minced
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 2 tbsp flaxseed
- 1 tbsp sesame seeds for topping
Instructions
- Mix starter, water, and flours until combined. Rest 30 minutes.
- Add salt, oil, and garlic. Knead until smooth, about 8 minutes.
- Fold in sunflower and pumpkin seeds.
- Bulk ferment 3–4 hours until dough passes the poke test.
- Shape into a loaf and brush lightly with water. Sprinkle sesame seeds on top.
- Proof 1–1.5 hours until puffy.
- Preheat oven to 425°F (220°C). Bake 40–45 minutes until deep golden.
- Internal temp 200–205°F (93–96°C). Cool 1 hour before slicing.
How to Serve It
Toast slices and top with avocado or soft cheese. Store wrapped for 3 days or freeze. Seeds add crunch to sandwiches and salads. Makes a hearty addition to picnic spreads.
14. Garlic & Herb Sourdough Flatbreads
These flatbreads are quick, charred, and herb-forward. They make a great side or wrap.
They’re thinner than loaves and cook fast on a hot pan. If you want bread for wraps or dips, these are excellent. The smell is bright and toasty.
Prep: 15 minutes active, 3–4 hours total. Cook: 3–4 minutes per flatbread on hot skillet.
Ingredients (garlic herb sourdough)
- 1/2 cup (120 g) active sourdough starter
- 2 cups (250 g) all-purpose flour
- 3/4 cup (180 ml) water
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped
- 1 tsp ground cumin
- Extra oil for pan
Instructions
- Mix starter, water, and flour until a soft dough forms. Rest 30 minutes.
- Add salt, oil, garlic, cilantro, and cumin. Knead briefly.
- Bulk ferment at room temp 2–3 hours until slightly puffy.
- Divide into 8 balls and rest 15 minutes.
- Roll each ball into thin rounds.
- Heat skillet over medium-high and brush with oil. Cook each flatbread 1–2 minutes per side until charred spots appear.
- Stack cooked breads under a towel to keep soft. Cool slightly before serving.
How to Serve It
Use for wraps, tacos, or with dips like hummus or tzatziki. Brush with garlic oil before serving for extra flavor. Store cooled flatbreads in airtight bag in fridge 3 days; reheat on skillet.
15. Garlic Herb Sourdough Cinnamon Pull-Apart (Savory-Sweet Twist)
This savory-sweet pull-apart blends garlic herbs with a whisper of cinnamon and honey. The contrast is surprising and delightful.
Soft layers alternate between herby butter and a mild sweet note. It’s great for brunch or as a unique side. You’ll smell garlic and honey baking together.
Prep: 30 minutes active, 8–10 hours total. Bake: 30–35 minutes at 350°F (175°C).
Ingredients (garlic herb sourdough)
- 3/4 cup (180 g) active sourdough starter
- 3 cups (375 g) bread flour
- 1 cup (240 ml) water
- 2 tsp (12 g) salt
- 1/4 cup (56 g) unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 2 tbsp honey
- 1 tsp ground cinnamon
- 1 egg, beaten for wash
Instructions
- Mix starter, water, and flour until combined. Rest 30 minutes.
- Add salt and knead 6–8 minutes until smooth.
- Bulk ferment 3–4 hours until dough passes the poke test.
- Roll into rectangle. Spread herb-garlic butter thinly. Drizzle honey and sprinkle cinnamon sparingly.
- Cut into strips and stack, layer in a loaf pan to create pull-apart effect.
- Brush with egg wash and proof 1–1.5 hours.
- Preheat oven to 350°F (175°C). Bake 30–35 minutes until golden and internal temp 190–195°F (88–90°C).
- Cool 15 minutes then invert and cool before serving.
How to Serve It
Serve warm with coffee or tea. The slight sweetness balances savory garlic. Store wrapped at room temp 2 days or freeze slices. Great for weekend brunch or holiday mornings.
You’ve now got 15 ways to fill your home with warm garlic and herbs, from rustic boules to pull-apart showstoppers. Each Aromatic Garlic Herb Sourdough Bread That Fills Your Kitchen recipe brings a different texture and use, so you can pick the loaf that fits your meal or mood. Try one this week, pin the post for later, and share your favorite with friends.
Which recipe makes you want to bake this weekend? Tell me which one you’ll try first, or share a photo after you bake so I can cheer you on.