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How to Make Korean-Style Cream Cheese Garlic Bread - A Step-by-Step Guide

There's nothing quite like the aroma of fresh bread baking in the oven, and when you add in the rich, savory goodness of cream cheese and garlic, you have a recipe for pure comfort and indulgence. Korean-style cream cheese garlic bread has been taking the internet by storm, and for good reason – this unique and delicious dish is a must-try for anyone who loves bold flavors and satisfying textures.

What sets Korean-style cream cheese garlic bread apart from traditional garlic bread is ...

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Ingredients

  • 1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
  • 2 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 3 cups all-purpose flour, divided
  • 2 teaspoons kosher salt
  • 2 tablespoons all-purpose flour for dusting
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 tablespoon white sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons chopped Italian parsley
  • ¾ cup thinly sliced green onion
  • ¼ cup heavy cream
  • ½ cup unsalted butter, melted
  • 8 cloves garlic, finely minced
  • 1 pinch salt
  • 1 tablespoon chopped Italian parsley
  • 1 large egg
  • 6 tablespoons grated Parmigiano-Reggiano cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 3 hrs 35 mins
  • Servings: 6
  • Yield: 6 rolls

  • Gather all ingredients.
  • Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
  • Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
  • Knead the dough briefly before transferring to a lightly greased bowl.
  • Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
  • Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
  • Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
  • Cover with a clean kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
  • While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
  • Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
  • Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
  • Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
  • Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
  • Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.
  • Serve and enjoy!

    • Nutrition

    597 cal.

    • Total Fat: 35g
    • Saturated Fat: 22g
    • Cholesterol: 131mg
    • Sodium: 1197mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 3g
    • Protein: 14g
    • Potassium: 236mg

    Categories

    Bread recipes
    Cheese recipes
    Garlic recipes
    Korean recipes
    Dessert recipes