Crazy Bread a soft, buttery, and garlicky pull-apart bread perfect as a savory snack or side, loaded with garlic and Parmesan flavor.
Why You’ll Love This Recipe
I love this Crazy Bread because it’s incredibly soft and buttery, with just the right amount of garlic punch and Parmesan richness. It’s easy to make from scratch, and the pull-apart style makes it fun to eat, whether I serve it as a snack or alongside a meal. Plus, it’s great for sharing at gatherings or just treating myself to something warm and comforting.
Ingredients
1 package (2 1/4 tsp) active dry yeast
1 cup warm water (110°F/43°C)
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/4 cup unsalted butter, melted (plus extra for brushing)
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 teaspoon dried parsley flakes (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a small bowl, I dissolve the yeast and sugar in warm water and let it sit for 5-10 minutes until it becomes foamy.
In a large mixing bowl, I combine the flour and salt. Then I add the yeast mixture and stir until the dough starts to come together.
I knead the dough on a floured surface for about 8 minutes until it feels smooth and elastic. Then I place it in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour until doubled in size.
While the dough rises, I preheat the oven to 375°F (190°C).
After the dough has risen, I punch it down and roll it out into a 12×8 inch rectangle.
I brush the melted butter evenly over the dough, then sprinkle the minced garlic and Parmesan cheese on top. For a little color and extra flavor, I add dried parsley flakes if I have them.
Next, I cut the dough into small squares or strips, about 1-2 inches each.
I arrange the pieces in a greased baking dish, overlapping slightly but making sure they can be pulled apart easily after baking.
I bake the bread for 20-25 minutes, until golden and cooked through.
Right after baking, I brush the bread with more melted butter for extra richness and serve it warm.
Servings and timing
This recipe makes about 8 servings. The total time needed is roughly 1 hour and 45 minutes, including 20 minutes of prep, 1 hour for rising, and 25 minutes of baking.
Variations
I sometimes like to add a sprinkle of Italian seasoning or red pepper flakes for a bit of a spicy kick. You could also swap Parmesan for mozzarella for a gooey twist. If I want to make it vegetarian-friendly but with more flavor, I might mix in some finely chopped sun-dried tomatoes or olives. For a cheesy garlic pull-apart, adding shredded cheddar or a blend of cheeses can be delicious too.
Storage/reheating
I store leftover Crazy Bread in an airtight container at room temperature for up to 2 days. To keep it fresh longer, I freeze it wrapped tightly in plastic wrap and foil for up to a month. When reheating, I like to warm it in the oven at 350°F (175°C) for about 10 minutes to bring back the crispiness on the outside while keeping it soft inside. Microwaving works too but can make the bread a bit chewy.
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FAQs
How can I tell if my yeast is still active?
I usually proof the yeast by mixing it with warm water and sugar—if it gets foamy within 10 minutes, it’s active. If not, I get fresh yeast to ensure my bread rises properly.
Can I use instant yeast instead of active dry yeast?
Yes, I can use instant yeast. I’d mix it directly with the flour and reduce the water slightly. It also tends to rise faster, so I keep an eye on the dough.
What if my dough doesn’t rise?
If the dough isn’t rising, it might be because the water was too hot or cold, or the yeast is old. I make sure the water is around 110°F and the yeast is fresh. Also, I keep the dough in a warm, draft-free spot.
Can I add extra garlic or cheese?
Absolutely! I love a strong garlic flavor, so sometimes I double the garlic. Adding more Parmesan or mixing in other cheeses like mozzarella works great too.
Is it okay to make the dough ahead of time?
Yes, I sometimes prepare the dough the night before and let it rise slowly in the fridge. Then I bring it to room temperature before shaping and baking.
Conclusion
Crazy Bread is one of those recipes I return to again and again because it’s simple, comforting, and packed with flavor. The combination of buttery garlic and Parmesan, along with the pull-apart texture, makes it perfect for snacking or serving with a meal. Whether I’m making it for a party or a cozy night in, it never fails to impress and satisfy.
📖 Recipe:
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Crazy Bread
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Soft, buttery, and garlicky pull-apart bread perfect as a savory snack or side, loaded with garlic and Parmesan flavor.
Ingredients
1 package (2 1/4 tsp) active dry yeast
1 cup warm water (110°F/43°C)
1 tablespoon sugar
3 cups all-purpose flour
1 teaspoon salt
1/4 cup unsalted butter, melted (plus extra for brushing)
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 teaspoon dried parsley flakes (optional)
Instructions
- Dissolve the yeast and sugar in warm water and let sit for 5-10 minutes until foamy.
- In a large bowl, combine flour and salt. Add the yeast mixture and stir until dough begins to form.
- Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
- Preheat oven to 375°F (190°C) while dough rises.
- Punch down the dough and roll out into a 12×8 inch rectangle.
- Brush melted butter evenly over the dough, then sprinkle minced garlic and Parmesan cheese on top. Add dried parsley flakes if using.
- Cut the dough into 1-2 inch squares or strips.
- Arrange pieces in a greased baking dish, slightly overlapping but pull-apart friendly.
- Bake for 20-25 minutes until golden and cooked through.
- Brush the bread with more melted butter right after baking and serve warm.
Notes
You can add Italian seasoning or red pepper flakes for a spicy twist.
Swap Parmesan with mozzarella for a gooey variation.
Add sun-dried tomatoes or olives for extra flavor in a vegetarian version.
Store leftovers in an airtight container at room temperature for up to 2 days.
Freeze wrapped tightly for up to a month; reheat in oven at 350°F for 10 minutes to restore crispiness.
Proof yeast properly to ensure bread rises well.
Instant yeast can be used but mix directly with flour and reduce water slightly.
Dough can be prepared ahead and refrigerated overnight for slow rise.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread, Snack, Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
