Irresistible Garlic Herb Bread Recipe Easy Fresh Herb Spiral Bread Tutorial

Posted on January 21, 2026

I still remember the first time I pulled this garlic herb bread out of the oven—my kitchen instantly filled with that mouthwatering smell of roasted garlic and fresh herbs, like a cozy Italian trattoria had moved in. I’d been on the hunt for a bread recipe that wasn’t just another bland loaf, something with personality and a bit of flair. After testing this irresistible garlic herb bread recipe about a dozen times (not complaining), I finally nailed the perfect fresh herb spiral bread that’s as fun to make as it is to eat.

This spiral bread isn’t your average slice—it’s packed with layers of buttery garlic and herbs, all wrapped up in a soft, golden crust. And honestly? It’s become my go-to for everything from casual dinners to impressing guests without breaking a sweat. Trust me, once you try this fresh herb spiral bread recipe, you’ll want to make it every week (I know I do).

Why You’ll Love This Recipe

Okay, real talk—this garlic herb bread has completely changed my bread game. There are tons of reasons I keep coming back to it, but here are a few that really stand out:

Incredibly flavorful layers: Each spiral is packed with garlic, butter, and fresh herbs. It’s like a flavor explosion in every bite, no bland bread here.
Fun to make and impressive to serve: This fresh herb spiral bread looks way fancier than it is. I’ve brought it to potlucks and had people begging for the recipe.
Soft, fluffy crumb with a golden crust: I’ve nailed that perfect balance after tweaking the dough multiple times. It’s tender inside but with just enough crust to keep it interesting.
Customizable with whatever herbs you love: Rosemary, thyme, parsley—mix and match or use what’s fresh from your garden.
Great for dipping or as a side: This bread disappears fast when served with olive oil, tomato soup, or even just butter.

This recipe is that kind of kitchen win that makes you feel like a total rockstar without hours of work. Plus, the aroma alone is worth every minute spent.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of these already, and the rest are easy to find. I’ll break down the essentials and why each one matters, so you get why this garlic herb bread turns out so good.

All-purpose flour (3 ½ cups / 420g) — This is the backbone of your dough. I always use King Arthur flour because I like the consistency, but any good quality all-purpose will do.
Active dry yeast (2 ¼ teaspoons / 1 packet) — The magic that gets your bread fluffy and airy. Make sure it’s fresh and not expired; old yeast is a recipe killer.
Warm water (1 ¼ cups / 300ml) — Around 110°F (43°C) is perfect to activate the yeast without killing it. Too hot, and you’re toast (literally).
Sugar (1 tablespoon) — Helps feed the yeast and gives a subtle sweetness that balances the garlic and herbs.
Salt (1 teaspoon) — Enhances flavor and controls yeast activity. I prefer fine sea salt here.
Unsalted butter (6 tablespoons / 85g) — Half goes into the dough for richness, the other half melts with the garlic and herbs. I always use unsalted so I can control the salt level.
Garlic cloves (4 large, minced) — Fresh is non-negotiable. Roasted garlic works too if you want a milder, sweeter flavor.
Fresh herbs (about ½ cup total, chopped) — I use a mix of rosemary, thyme, and parsley, but feel free to swap in basil or oregano if that’s your vibe.
Olive oil (2 tablespoons) — Adds moisture and helps those herbs stick to the bread layers beautifully.
Egg (1 large, beaten) — For brushing the loaf before baking to get that irresistible golden, shiny crust.

Quick note: If you don’t have fresh herbs, dried ones can work, but use less—about 1 tablespoon total—to avoid overpowering the bread. Also, I always recommend buying whole garlic bulbs and mincing yourself. Pre-minced garlic just doesn’t have the same punch.

Equipment Needed

You don’t need a fancy kitchen to whip up this garlic herb bread—I’ve made it with the simplest tools and still got amazing results.

Large mixing bowl — For mixing and proofing the dough. I use a big glass one so I can see the dough rise.
Wooden spoon or silicone spatula — For stirring the dough. I’m a wooden spoon fan because it feels sturdy and holds up well (plus, it has character).
Rolling pin — To roll out the dough thin enough to layer the garlic herb butter.
Baking sheet or parchment-lined pan — For baking the spiral loaf. I usually line mine with parchment to avoid any sticky situations.
Pastry brush — For brushing the egg wash on the bread. Makes a huge difference in that golden finish.
Kitchen towel or plastic wrap — To cover your dough while it rises and keep things cozy.

If you have a stand mixer with a dough hook, it’s great for kneading, but I honestly enjoy kneading by hand—it’s therapeutic (and I get to feel the dough transform under my hands). Also, a kitchen scale is a nice-to-have if you want precision, but measuring cups work just fine.

How to Make It: Step-by-Step

Alright, let’s get to the good stuff! I’m walking you through exactly how I make this irresistible garlic herb bread, with all the little tricks I’ve picked up.

Activate the yeast (5 minutes)
In your large mixing bowl, combine the warm water (110°F/43°C), sugar, and yeast. Stir gently and let it sit until foamy—about 5 minutes. If it doesn’t foam, your yeast might be dead. This step is crucial because it tells you your yeast is alive and ready to work.
Make the dough (7 minutes)
Add 3 cups (360g) of flour, salt, and 3 tablespoons (43g) softened butter to the yeast mixture. Stir with your wooden spoon until a shaggy dough forms. Then, turn it out onto a floured surface and knead for about 6-7 minutes, adding flour as needed, until the dough is smooth and elastic but still slightly tacky. (If you have a stand mixer, use the dough hook on medium speed for 5 minutes.)
First rise (60-75 minutes)
Place the dough back in the bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size. I usually proof mine inside the oven with just the light on—perfect cozy spot.
Prepare garlic herb butter (while dough rises)
Melt the remaining 3 tablespoons (43g) of butter in a small pan over low heat. Add minced garlic and cook gently for 1-2 minutes until fragrant but not browned. Stir in chopped fresh herbs and olive oil. Remove from heat and let it cool slightly.
Roll out the dough (5 minutes)
Once risen, punch down the dough and roll it out on a floured surface into a 12×16-inch (30x40cm) rectangle. Try to keep the thickness even but not too thin (about ¼ inch thick).
Spread garlic herb butter (3 minutes)
Brush the garlic herb butter evenly over the entire surface of the dough. The smell here is insane—like garlic heaven.
Form the spiral (10 minutes)
Starting from the long edge, roll the dough tightly into a log. Pinch the seams to seal. Then, coil the log into a spiral shape and tuck the end underneath so it holds.
Second rise (30-40 minutes)
Place the spiral on a parchment-lined baking sheet, cover loosely, and let it rise until puffy but not doubled. This step ensures a tender, airy crumb.
Preheat oven and egg wash (10 minutes)
Preheat your oven to 375°F (190°C). Brush the loaf gently with the beaten egg to get that golden crust.
Bake (25-30 minutes)
Bake until the bread is golden brown and sounds hollow when tapped—about 25-30 minutes. If it’s browning too fast, tent loosely with foil.
Cool and enjoy (15 minutes)
Let the bread cool for at least 15 minutes before slicing. I know it’s tempting to dive right in, but it slices cleaner and holds together better once cooled.

My Best Tips & Techniques

Okay, here’s where I spill everything I’ve learned from making this garlic herb bread way too many times…

Don’t rush the rises: Yeast needs time to do its magic. I’ve burned this step by trying to speed it up, and the bread turned dense. Patience pays off.
Fresh herbs make all the difference: The first time I made this with dried herbs, it was fine but lacked that fresh punch. If you only have dried, use less so it doesn’t overpower.
Blend the garlic butter gently: Cook the garlic low and slow to avoid bitterness. Raw garlic in the butter can be too harsh.
Use room temperature butter in the dough: This helps it incorporate smoothly, making the dough soft without being greasy.
Roll tightly for neat spirals: If your roll is too loose, the spiral falls apart during baking. I learned this the hard way when my bread looked more like a blob than a spiral.
Egg wash is non-negotiable: It gives that shiny, irresistible crust that makes you want to slice right in.
Watch your oven temp: Every oven is different. I keep an oven thermometer handy because mine tends to run hot, and I adjust the time accordingly.

Ways to Mix It Up

Once you’ve nailed the basic irresistible garlic herb bread, here’s how you can switch things up without losing that fresh herb spiral magic.

Cheesy Garlic Herb Bread: Sprinkle ½ cup shredded mozzarella or Parmesan over the garlic butter before rolling. The melty cheese adds a gooey, savory twist my husband can’t resist.
Spicy Kick: Add ½ teaspoon red pepper flakes to the garlic butter for a subtle heat that wakes up your taste buds.
Sun-Dried Tomato & Basil: Swap out some herbs for chopped sun-dried tomatoes and fresh basil. It gives a Mediterranean flair that’s perfect with pasta dinners.
Whole Wheat Version: Replace half the flour with whole wheat for a nuttier flavor and denser texture. I do this when I want something a bit heartier.
Herb Mix Swap: Try dill and chives for a fresh, garden-y twist, especially great if you’re serving with creamy soups.
Garlic Herb Knots: Instead of a spiral loaf, cut the rolled dough into strips and tie into knots. Bake, then brush with extra garlic herb butter for party snacks.

Serving Ideas & Storage

This garlic herb spiral bread is a star all on its own, but here’s how I like to enjoy it and keep it fresh.

How to serve: I love slicing it warm with a pat of butter melting on top, or dipping chunks into olive oil with a sprinkle of sea salt.
Perfect pairings: Goes beautifully alongside tomato soup, pasta dishes, or a fresh salad. Also great for breakfast with eggs and avocado.
Presentation tip: Toast thick slices and top with ricotta and honey for a quick, elegant appetizer.
Storage: Store leftover bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
Refrigeration: Keeps well in the fridge for about a week. I warm slices in the microwave for 15-20 seconds before eating.
Freezing: Slice and freeze in a zip-top bag with parchment paper between slices. Toast straight from frozen for a quick snack that tastes freshly baked.

Nutritional Info & Health Benefits

I’m no nutritionist, but here’s why I feel good about enjoying this garlic herb bread regularly.

Per Slice (approx.)	Calories	Protein	Carbs	Fat	Fiber
1 slice (1/12 loaf)	180	4g	25g	7g	1.5g

Why I love it: It’s made with real butter and fresh herbs, no weird additives. Plus, garlic has natural immune-boosting properties, and herbs add antioxidants without calories. The moderate fat from butter keeps the bread satisfying, so you’re less likely to overeat.

If you’re watching calories or fat, you can always reduce the butter slightly or use olive oil in the dough instead. Just know that butter is part of what gives this bread its magic.

Final Thoughts

So that’s my irresistible garlic herb bread recipe! I know I’ve gone on, but when you find a bread this good, you want to shout it from the rooftops. It’s become my go-to for dinners, snacks, and even last-minute party gifts.

I hope you love how fresh herbs and garlic come together in this spiral bread as much as I do. Remember, baking is all about making it your own—try those variations, swap in your favorite herbs, and don’t stress if it’s not perfect the first time. It’ll still taste amazing (been there, done that).

If you make it, please drop a comment below and tell me how it turned out! Or snap a pic and tag me on Instagram—I love seeing your versions and hearing your tweaks. Questions? Fire away in the comments—I’m checking daily and happy to help.

Happy baking! May your kitchen smell as incredible as mine does right now.

FAQs

Q: Can I use instant yeast instead of active dry yeast?

A: Yes! Instant yeast works just fine here. You can mix it straight into the flour without proofing it first. I’ve switched to instant yeast when I’m in a hurry, and the bread still comes out soft and airy.

Q: What if I don’t have fresh herbs—can I use dried?

A: You can, but use less—about 1 tablespoon total—because dried herbs are more concentrated and can overpower the bread. Fresh herbs give a brighter, fresher flavor that really makes this bread special.

Q: How do I know when the bread is done baking?

A: Look for a deep golden crust and the bread sounding hollow when tapped on the bottom. Also, a toothpick inserted in the center should come out clean or with a few moist crumbs. If it’s still doughy, give it a few more minutes.

Q: Can I make this bread ahead of time?

A: Absolutely! You can prepare the dough and do the first rise the night before, then shape, rise, and bake it fresh the next day. Just cover the dough tightly and refrigerate it after the first rise to slow fermentation.

Q: What’s the best way to reheat leftover bread?

A: My favorite is to pop slices straight into the toaster for a few minutes—it crisps up the crust while keeping the inside soft. You can also microwave for 15-20 seconds if you’re in a hurry, but it won’t be as crispy.

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