Authentic German Garlic Bread (Knoblauchbrot) for Your Next BBQ
Details
Nothing beats the aroma of buttery, fresh garlic bread baking. This German-style Knoblauchbrot is the ultimate crowd-pleaser, perfect for grilling season, cozy nights in, or any time you need a serious flavour bomb. We stuff a whole baguette with a rich garlic and herb butter, then bake it until the crust is impossibly crispy and the inside is soft, warm, and dripping with garlicky goodness. It's a pull-apart loaf made for sharing.
Ingredients
Cook's Notes
The secret to truly magnificent garlic bread lies in the method. By slicing the baguette almost all the way through and generously stuffing each cut with our potent garlic-herb butter, we ensure there are no disappointing, un-buttered bites. This technique creates pockets of molten flavour that steam the inside of the bread to tender perfection while the outside gets wonderfully crisp in the oven or on the grill. This is the authentic German garlic bread experience, transforming a simple loaf into the star of the show.
This Knoblauchbrot is the perfect partner for almost any meal. Serve it alongside grilled sausages (Bratwurst) and salads for a classic German BBQ experience. It’s also brilliant with soups and stews, or simply enjoyed on its own with a glass of wine. For a delicious variation, tuck slices of mozzarella or gouda between the bread slices along with the butter before baking for an extra cheesy treat. Leftovers (if you have any!) can be stored in foil in the fridge for up to two days and reheated in the oven.
Instructions
Preheat your oven to 200°C (400°F) or prepare your grill for medium heat.
In a small bowl, combine the softened butter, minced garlic, chopped parsley, chives (if using), and a pinch of black pepper. Mix until everything is well incorporated.
Using a serrated knife, slice the baguette into 2-3 cm (about 1 inch) thick slices, but do not cut all the way through. The loaf should remain connected at the bottom.
Carefully spread the garlic butter mixture between each slice, making sure to get it into all the crevices. Smear any remaining butter over the top of the loaf.
Wrap the entire baguette tightly in aluminum foil. This is crucial for steaming the inside and melting the butter without burning the bread.
Place the foil-wrapped loaf directly on the oven rack or on the grill. Bake for 10-15 minutes.
Carefully open the foil to expose the top of the bread and bake for another 5 minutes, or until the crust is golden brown and crispy.
Serve warm and let everyone pull apart their own slice.
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