There’s nothing quite like the comforting aroma of homemade garlic herb sourdough bread wafting through your kitchen. This recipe isn’t just about flavor it’s about slowing down, feeding your starter, and watching simple ingredients come alive. Whether you’re a sourdough beginner or a seasoned fermenter, this loaf is foolproof, fragrant, and deeply satisfying. Infused with fresh rosemary, thyme, and roasted garlic, this golden-crusted bread has a rustic charm that makes it the centerpiece of any meal. You’ll find that this garlic herb sourdough bread pairs beautifully with soups, dips, or just a smear of butter. Let’s dive in, slice by slice.
Table of Contents
Garlic Herb Sourdough Bread
- Total Time: 12 hours 45 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This garlic herb sourdough bread is crusty on the outside, soft inside, and infused with fresh rosemary, thyme, and garlic for irresistible flavor.
Ingredients
1 cup active sourdough starter (fed and bubbly)
3 cups bread flour
1 1/4 cups warm water
1 1/2 tsp salt
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Olive oil (for coating)
Instructions
1. In a large bowl, mix starter, warm water, and flour until combined. Let rest for 30 minutes.
2. Add salt, garlic, rosemary, and thyme. Mix until well incorporated.
3. Cover and let rise 4–6 hours, folding dough every hour.
4. Shape the dough into a round and place in a floured banneton or bowl. Refrigerate overnight.
5. Preheat oven to 475°F with Dutch oven inside.
6. Place dough in Dutch oven, score the top, and bake covered for 20 minutes.
7. Uncover and bake another 20–25 minutes until golden brown.
8. Cool on a wire rack before slicing.
Notes
Use fresh herbs for the best flavor.
Add shredded cheese for a cheesy variation.
Store wrapped in towel at room temp for 2–3 days or freeze sliced.
- Prep Time: 12 hours (with rest)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 0g
- Sodium: 290mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: garlic herb sourdough bread, sourdough with rosemary, thyme sourdough loaf
The Story Behind This Garlic Herb Sourdough Bread
Why I Keep Coming Back to This Loaf
It all started on a rainy Sunday. I had extra herbs from the market and a sourdough starter that was practically dancing with bubbles. I didn’t want to just bake another plain loaf. I wanted something fragrant, rustic, and bold. That’s when this garlic herb sourdough bread was born.
The scent alone garlicky, earthy, and warm was enough to pull my family into the kitchen before it even finished baking. It reminded me of holidays when we used to slice into warm rolls too early, or the thyme-scented soups my mom simmered all day. This bread, with its crispy crust and soft, chewy interior, felt like a new tradition in the making.
At the heart of it is simplicity: just flour, water, starter, herbs, and garlic. But it’s also forgiving. You don’t need fancy tools or perfect timing. Let it rest. Let it rise. Let the flavors mingle. Whether you’re folding dough between Zoom calls or shaping it after dinner, this loaf meets you where you are.
Where It Fits in the Tasty Trails Kitchen
On Tasty Trails, where I share everything from tangy sourdough to market-inspired bites, this bread has quickly become a reader favorite. And if you’ve made the Sourdough Discard Garlic Cheese Bread or the Quick Cheesy Breadsticks, you’ll find this loaf fits right into that cozy, crave-worthy vibe.
Garlic herb sourdough bread isn’t just food it’s an experience. One that starts with flour on your counter and ends with warm slices torn by hand, shared with someone you love. Or just savored in silence with a good soup.
How to Make Garlic Herb Sourdough Bread
Simple Ingredients, Big Flavor
Making garlic herb sourdough bread doesn’t require a long list of ingredients just the right ones. You’ll need an active sourdough starter, bread flour, warm water, salt, minced garlic, and chopped fresh herbs like rosemary and thyme. The magic happens when these simple elements ferment, rise, and bake into a loaf that crackles when sliced.
For best results, use a bubbly, recently fed starter. If you’re working with discard, try using it for something like sourdough discard naan instead. This bread thrives on strength and life in your starter.
Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Active sourdough starter | 1 cup |
| Bread flour | 3 cups |
| Warm water | 1 1/4 cups |
| Salt | 1 1/2 tsp |
| Garlic (minced) | 3 cloves |
| Fresh rosemary (chopped) | 1 tbsp |
| Fresh thyme (chopped) | 1 tbsp |
| Olive oil | For coating |
Step-by-Step Instructions (Foolproof Method)
Start by mixing the starter, warm water, and flour. Let it autolyse for 30 minutes to build structure. Then add salt, garlic, and herbs. Over 4–6 hours, fold the dough every hour. Shape it and rest overnight in the fridge. The next day, bake it in a hot Dutch oven covered first, then uncovered until golden.
These steps are like those used in the sourdough bread loaf recipe, but here, the added garlic and herbs elevate the flavor beautifully.
Pro Tips for Perfect Garlic Herb Sourdough Bread
Fermentation, Folding & Flavor Development
The magic of garlic herb sourdough bread lies in the fermentation. This isn’t just a rise it’s a transformation. Once you’ve mixed your dough and let it rest (that autolyse stage builds gluten naturally), it’s time to fold. Every 30–60 minutes over 4–6 hours, do a simple “stretch and fold” to strengthen the dough without kneading. The garlic, rosemary, and thyme melt into the structure as it builds, infusing flavor with every hour.
If your kitchen runs cold, let the dough ferment longer. Warmer kitchen? You might reach peak fermentation in 3–4 hours. Use your senses look for that airy, jiggly texture. It should feel alive.
If you’ve made sourdough discard garlic pull-apart bread, you’ll be familiar with how deeply flavors can develop in slow-rise doughs. The same applies here, only elevated with fresh herbs.
Shaping, Scoring & Baking Like a Pro
After fermentation, shape your dough gently into a round and place it into a floured banneton (or a towel-lined bowl). This is your cold proof stage an overnight rest in the fridge, which slows fermentation and builds even more flavor. Cold dough also scores better, giving you that beautiful open bloom on top.
Use a lame or sharp knife to score the dough just before baking. A Dutch oven is your best friend it traps steam during the first half of baking, helping that crust expand dramatically. Bake covered at 475°F for 20 minutes, then uncovered for another 20–25 until golden and crusty.
Want a more rustic vibe? Swap rosemary for oregano or try a sprinkle of chili flakes. Or take a cheesy detour like we did in garlic herb crackers for that same herbal charm in a crunchy bite.
Serving, Storing & Customizing Garlic Herb Sourdough Bread
Serving Ideas That Go Beyond Butter
Once your garlic herb sourdough bread has cooled (we know it’s hard to wait), you’re in for a richly aromatic, chewy bite with crispy crust. Serve it as a side to soup, slice it into thick slabs for sandwiches, or tear it apart for dipping into olive oil or herbed butter.
It’s especially divine next to creamy pastas or hearty stews. Pair it with dishes like creamy tomato basil soup or a rustic mushroom pasta for a meal that’s both cozy and elevated.
Another pro tip: toast slices the next day and top with ricotta, cracked pepper, and a drizzle of honey sweet and savory heaven.
Storing, Freezing & Flavor Variations
If you don’t finish your loaf in a day (unlikely, but possible), wrap it in a clean kitchen towel and store at room temp for up to 3 days. Avoid airtight plastic it makes the crust soft. For longer storage, slice and freeze it in a freezer-safe bag. You can reheat it in a toaster or oven without losing texture.
Want to mix it up next time?
- Add shredded parmesan or asiago to the dough for a cheesy edge.
- Swap thyme and rosemary for sage, oregano, or even chives.
- Try a roasted garlic variation for deeper sweetness.
- Or fold in kalamata olives or sun-dried tomatoes for a Mediterranean twist.
And if you’re working through sourdough discard, recipes like these garlic knots or cheese pizza dough keep your discard waste-free and flavor-packed.
FAQs About Garlic Herb Sourdough Bread
How do you make garlic herb sourdough bread?
Start by mixing an active starter, flour, and water. After a rest, add salt, garlic, and herbs. Let rise with folds, shape, refrigerate overnight, then bake in a Dutch oven.
Can I use dry herbs instead of fresh in sourdough?
Yes! Use about one-third the amount of dried herbs since they’re more concentrated. Add them during the mix with garlic and salt.
Why is my sourdough bread not rising?
Common reasons include an inactive starter, low room temperature, or under-fermentation. Try feeding your starter more frequently and allowing longer rest times.
What is the best way to store garlic sourdough bread?
Wrap it in a towel and keep at room temp for 2–3 days. For longer storage, slice and freeze. Avoid plastic to maintain the crust.
Conclusion
Garlic herb sourdough bread brings together the best of flavor, texture, and aroma and once you try it, you’ll never go back to plain loaves. Whether it’s your first sourdough bake or your fiftieth, this recipe will become a staple.
