Garlic Bread / Sticks Recipe

Preheat and prepare loaf

Preheat oven to 400°F (200°C). Place a rack in the center. Using a serrated knife, slice the baguette into 1-inch thick sticks: first cut the loaf crosswise into 4–6 equal segments about 4–6 inches long, then slice each segment lengthwise into 2–3 strips depending on loaf width to create bread sticks. Alternatively, for pull-apart garlic bread, slice diagonally into 1-inch slices leaving base intact.

Arrange for baking

Place the cut bread sticks in a single layer on a rimmed baking sheet lined with parchment or lightly oiled, leaving small gaps so heat circulates and edges can crisp.

Soften the butter: if not already softened, microwave the 1/2 cup unsalted butter in a microwave-safe bowl in 5–8 second bursts until soft but not melted (about 10–15 seconds total depending on microwave).

Combine aromatics: to the softened butter add the finely minced 4 garlic cloves, 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lemon juice (if using). Mix thoroughly with a fork or small spatula until evenly distributed.

Add cheese: stir in 2 tablespoons grated Parmesan if using. Taste and adjust seasoning — add a pinch more salt or lemon if desired.

Brush or spread: using a small spatula or butter knife, spread about 1–1 1/2 teaspoons of the garlic butter mixture onto the top and sides of each bread stick piece so each has a thin even coating. Alternatively, place bread pieces butter-side up and spoon small dollops of butter onto each and gently spread.

Optional olive oil: lightly brush each stick with a little olive oil (about 1 tsp across all sticks) to promote extra crisping at the edges.

Bake: place the baking sheet in the preheated oven and bake until the butter is melted and the edges are golden and slightly crisp, about 10–12 minutes. For more color, switch to broil for 1–2 minutes — watch closely to avoid burning.

Garnish: remove from oven and immediately sprinkle the hot garlic bread sticks with the remaining 1 tablespoon chopped parsley and a light pinch of red pepper flakes if desired. If you used Parmesan, you can grate a little extra over the top while hot.

Serve: transfer to a serving plate and serve warm. These are best eaten the same day while crisp at the edges and soft inside.

Storage note: store cooled leftovers in an airtight container at room temperature for up to one day; re-crisp in a 350°F (175°C) oven for 5–7 minutes before serving.