There’s something incredibly satisfying about slicing into a golden, aromatic loaf of garlic herb sourdough bread, especially when it’s something you made yourself—no kneading, no fuss. This garlic herb sourdough loaf brings together the deep, tangy notes of fermented dough with savory herbs and roasted garlic, all with the convenience of a bread machine. Whether you're a seasoned sourdough baker or someone who just wants to explore homemade bread in a bread machine, this recipe is for you. It’s one of those easy sourdough bread recipes that doesn’t sacrifice flavor for simplicity. And yes, it delivers that irresistible chewy crust and soft, flavorful crumb you crave from a traditional sourdough—but without hours of manual labor.
Garlic Herb Sourdough Loaf
Prep Time 10 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Total Time 3 hours hrs 40 minutes mins
Course Appetizer, Breakfast, Brunch, Side Dish
Cuisine Artisan, European
Bread Machine You'll need a bread machine that has a “sourdough,” “artisan,” or at least a “basic” dough cycle. Most models will do just fine with a custom program if it allows adjusting rise and bake times. Look for Panasonic, Zojirushi, or Breville models if you're upgrading. For this recipe, we used a medium-capacity machine with a 2-lb loaf setting.
Bread Starter You’ll also need a bread starter—this is key for sourdough. You can use store-bought or diy sourdough bread starter. Make sure it’s active and bubbly for the best rise.
For the Dough
- 3 cups bread flour or all-purpose flour with 1 tbsp vital wheat gluten added
- 1 cup sourdough starter fed and active, or discard if using the delay timer
- ¾ cup warm water around 100°F
- 1½ teaspoons salt
- 1½ teaspoons sugar or honey
- 1½ tablespoons olive oil
- 1 tablespoon dried Italian herbs oregano, basil, thyme
- 1 tablespoon finely chopped fresh parsley optional
- 4 –5 cloves of roasted garlic mashed
Optional Toppings
- Extra roasted garlic for topping
- Flaky sea salt
- Olive oil for brushing
Prep the Garlic
Start by roasting your garlic. Cut off the tops of 1–2 garlic bulbs, drizzle with olive oil, wrap in foil, and bake at 400°F for 30–40 minutes. Once soft and golden, let them cool, then squeeze out the cloves and mash.
Load the Bread Machine
Add ingredients to the bread pan in the order recommended by your bread machine manufacturer. For most machines, the order is:
Water
Olive oil
Sugar
Mashed roasted garlic
Salt
Flour
Herbs
Sourdough starter
If using instant yeast for a hybrid rise, add ¼ teaspoon to the top of the flour (optional for those who want a little more lift but less tang).
Select the Program
Choose the “basic,” “artisan,” or “sourdough” cycle depending on your machine. The key is selecting a cycle that allows long fermentation. For a true bread machine sourdough recipe, go with:
“Basic” cycle for a quicker bake (3–3.5 hours)
“Dough” cycle if you plan to shape and bake in the oven
If your machine allows crust color selection, choose “medium” for a golden finish.
Mid-Cycle Enhancements (Optional)
If you want to apply sourdough scoring patterns or creative sourdough bread designs, stop the machine right before the baking phase. Remove the dough, score it using a sharp blade or lame, then return it gently. This is best for models with pause/resume functionality.
Bake and Cool
Once baked, remove the loaf from the pan and cool it on a wire rack for at least 30 minutes before slicing. This sets the crust and prevents a gummy interior.
Pairings
This garlic herb sourdough is incredibly versatile. Try pairing it with:
- Soups: Creamy tomato, butternut squash, or chicken noodle
- Cheeses: Sharp cheddar, creamy brie, or tangy goat cheese
- Meats: Sliced roast beef, turkey, or prosciutto
- Spreads: Olive tapenade, pesto, or whipped garlic butter
Or simply toast a slice and top with avocado, a poached egg, and chili flakes for a gourmet breakfast.
FAQs
1. Can I use sourdough discard for this recipe?
Absolutely. This is a great sourdough discard bread machine recipe. Discard won’t rise as much as an active starter, but the herbs and garlic ensure flavor doesn’t fall flat. You can also add a pinch of yeast to help with volume.
2. What’s the best flour to use?
Bread flour is best for structure and chew, but all-purpose flour with a tablespoon of vital wheat gluten works too. Avoid whole wheat in large amounts as it can make the loaf too dense unless balanced with white flour.
3. Can I make this loaf without a bread machine?
Yes, just follow the same ingredient list and knead the dough by hand or with a stand mixer. Let it rise for 4–6 hours, shape into a loaf, score, and bake at 375°F for 40 minutes. But for those looking for homemade sourdough bread recipes with minimal effort, the bread machine route is golden.
4. What herbs work best in this bread?
Italian herbs like oregano, basil, and thyme pair beautifully with garlic. You can also try rosemary, chives, or a little sage. Fresh herbs give more punch, but dried herbs work great too.
5. How do I know when my bread starter is ready to use?
An active bread starter should be bubbly and double in size within 4–6 hours of feeding. Drop a spoonful in water—if it floats, it’s ready. For breadmaker sourdough recipes, this readiness determines your loaf’s final texture.
