No-Knead, No-Egg, No-Butter Garlic Bread: Soft, Flavorful, and Effortless
This no-knead garlic bread is proof that you don’t need eggs, butter, or complicated techniques to make bakery-style bread at home. With a soft interior, crisp golden crust, and rich garlic flavor, this recipe is ideal for beginners, busy cooks, or anyone looking for a lighter, dairy-free alternative to classic garlic bread.
The dough comes together in minutes using a simple stir-and-rest method. Time does the work instead of kneading, allowing the yeast to develop flavor and structure naturally. Olive oil replaces butter, giving the bread a beautiful aroma and tender crumb while keeping it vegan and egg-free.
Whether served as a side dish, used for sandwiches, or enjoyed warm straight from the oven, this garlic bread is as versatile as it is easy.
Why This Recipe Works
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No kneading required
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No eggs or butter
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Soft inside, crisp outside
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Uses simple pantry ingredients
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Naturally dairy-free and vegan
The long resting time allows gluten to develop on its own, creating a light and airy texture without effort.
Ingredients
Makes 1 medium loaf or 8–10 slices.
Dough
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3 cups (375 g) all-purpose flour
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1½ teaspoons salt
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1 teaspoon sugar
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2 teaspoons instant yeast
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1¼ cups (300 ml) warm water
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2 tablespoons olive oil
Garlic Topping
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3 tablespoons olive oil
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3–4 cloves garlic, minced
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1 teaspoon dried parsley or oregano
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½ teaspoon salt
Optional:
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Chili flakes
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Fresh herbs
How to Make No-Knead Garlic Bread
1. Mix the Dough
In a large bowl, combine flour, salt, sugar, and yeast. Add warm water and olive oil. Stir with a wooden spoon or spatula until a sticky dough forms.
The dough will look rough and shaggy—this is exactly how it should be.
2. First Rise (No Kneading!)
Cover the bowl with plastic wrap or a clean towel. Let the dough rise at room temperature for 2–3 hours, or until doubled in size and bubbly on the surface.
For deeper flavor, you can refrigerate the dough overnight and bake the next day.
3. Prepare the Garlic Oil
In a small bowl, mix olive oil, minced garlic, salt, and dried herbs. Set aside to let the flavors infuse.
4. Shape the Dough
Lightly flour your hands and work surface. Gently scrape the dough out of the bowl and shape it into a round or oval loaf. Do not knead—handle gently to keep the air inside.
Place the dough onto a parchment-lined baking tray.
5. Second Rise
Cover loosely and let rise for 30–40 minutes, until slightly puffed.
Baking
6. Bake the Bread
Preheat oven to 400°F (200°C).
Brush half of the garlic oil generously over the top of the loaf. Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
Remove from oven and immediately brush with the remaining garlic oil for maximum flavor.
Serving Suggestions
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Serve warm with soups and pasta
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Slice for sandwiches or toast
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Dip in olive oil or marinara
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Pair with salads or roasted vegetables
This bread is best enjoyed fresh but stays soft for hours.
Tips for Perfect No-Knead Garlic Bread
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Sticky dough is good dough—don’t add too much flour
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Use instant yeast for best results
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Don’t skip the second rise for a lighter crumb
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Brush garlic oil after baking for extra aroma
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Let cool slightly before slicing to set the crumb
Variations
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Cheesy Garlic Bread: Sprinkle dairy-free or regular cheese before baking
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Herb Garlic Bread: Add rosemary or thyme to the dough
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Whole Wheat: Replace 1 cup flour with whole wheat flour
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Flatbread Style: Stretch dough thinner and bake 15–18 minutes
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Extra Crispy: Bake on a preheated baking stone
Storage and Reheating
Store leftovers wrapped at room temperature for up to 2 days. Reheat in the oven at 350°F (175°C) for 5–7 minutes.
To freeze, wrap tightly and freeze for up to 1 month. Thaw and reheat before serving.
Simple Ingredients, Big Flavor
This no-knead, no-egg, no-butter garlic bread proves that great bread doesn’t need complicated steps or rich ingredients. With olive oil, garlic, and time, you get a loaf that’s soft, aromatic, and deeply satisfying—perfect for everyday meals or special occasions.