Popular Home Made Korean Cream Cheese Garlic Bread

This Korean Cream Cheese Garlic Bread is absolutely delicious! The bread is chewy like excellent bread should be, with the exterior being wonderfully crunchy and the middle being rather custardy. It has all the garlic taste you could ever want in a garlic bread and is filled with a cream cheese filling that has been delicately sweetened.

What is garlic bread with Korean cream cheese?

Korean cream cheese garlic bread is a popular Korean street food that is a modern spin on classic garlic bread. This garlic bread uses medium-sized rolls that are about 5 inches wide and split into wedges in place of loaves of bread.

Korean Cream Cheese Garlic Bread

These Korean Cream Cheese Garlic Bread are so unbelievably good! The exterior is perfectly crunchy, while the interior is kind of custardy all while still chewy like good bread should. It’s filled with a lightly sweetened cream cheese filling and loaded with exactly what you want in a garlic bread – garlic flavor!

Prep Time35 mins
Cook Time35 mins
Proof Time1 hr 30 mins
Total Time2 hrs 40 mins


For the bread:

▢ 1½ cup warm water (around 90-110°F)
▢ 1 teaspoon active dry yeast
▢ 4½ cup all-purpose flour (spooned & leveled)
▢ ¼ cup granulated sugar
▢ ½ teaspoon kosher salt
▢ 1 large egg, beaten (optional for egg wash)

For the cream cheese filling:

▢ 8 ounce cream cheese , softened
▢ ¼ cup granulated sugar

For the garlic butter:

▢1 cup unsalted butter, melted (or 2 sticks)
▢ ½ cup whole milk (or half & half)
▢ 2 Tablespoon granulated sugar
▢ 2 Tablespoon garlic, minced (Use the electric garlic press, to mince it well) 
▢ 1½ Tablespoon dry parsley flakes (or to your preference)
▢ 2 large egg
▢ Kosher salt (for sprinkling)


For the bread:

  1. Combine the warm water and active dried yeast  together. Cover it with Cloth and set aside for two to three minutes to dissolve.
  2. Adjust as necessary; depending on where you live, you might or might not need as much water for the dough. You can begin with 113 cups of water and add more as necessary.
  3. Mix the flour, sugar, and salt in the bowl of a stand mixer. Pour the water containing the disintegrated yeast over the flour mixture, stirring with the dough hook on low speed until the dough becomes shaggy and begins to come together.
  4. At this stage, the dough can be partially mixed by hand to assist the mixer. The dough can also be entirely mixed by hand.
  5. For around 8 to 10 minutes, increase the speed to medium-high and knead the dough until it is smooth and passes the window pane test. The dough should double in size after being formed into a ball and proofed for 45 to 1 hour in a warm, covered bowl.

6. Take a tiny amount of the dough and stretch it between your fingers to perform the window pane test. To see silhouettes through it without tearing, the dough should spread thin enough. See the post for a photo and more information.

7. When the dough has doubled, punch it down and fold it several times inward to make it tighter. Dough should be divided into 6 equal pieces. Make each dough piece into a compact, smooth ball by tucking and rolling it. Place the dough on a sheet pan with paper, about 2-3 inches apart. The dough should be covered and proofed in a warm location for 45 to 1 hour, or until about doubled.The oven to 350 degrees Fahrenheit.

– ProTip: You can choose to brush each of the dough balls with egg wash once they have nearly doubled in size. The bread should be baked for 20 to 25 minutes, or until the interior reaches 190°F and the exterior is golden brown (if egg washed, or golden if not).

8. When the bread is cool or at least convenient to handle, let it cool at room temperature.

For the cream cheese filling:

  1. Cream cheese that has been softened and sugar should be combined. Cream cheese should be thoroughly whipped before adding sugar. Put the cream cheese filling in a Ziploc or pipping bag and reserve it for later use.

For the butter with garlic:

  1. All the components for the garlic butter should be thoroughly blended in a large mixing bowl. The mixture should be heated until it is warm and the sugar has completely dissolved over a bain-marie or a saucepan of simmering water.

  2. Make sure to whisk the mixture constantly, you can use the Wireless Electric blender and Electric Milk Frother to mix it well. DO NOT overheat, or the eggs may scramble. Keep the garlic butter warm until needed.

  3. If you’d like, you can microwave the garlic butter to reheat it. Just be cautious to heat the mixture in brief bursts and to use a glass basin.

The Korean cream cheese garlic toast is made as follows:

  1. Set the oven to 400°F.
  2. Cut each loaf of bread into eight equal wedges once it has cooled enough to handle. Be careful not to cut all the way through the bread. The bread should not crumble.
  3. Once the bread has been sliced into wedges, sandwich each one with a rope of the cream cheese filling. Make sure not to damage the wedges.
  4. After the bread has been stuffed with cream cheese, spread the garlic butter over the entire piece. Make sure the wedges are evenly coated with the garlic butter. To let the extra garlic butter drain, hold the toast upside-down. Rearrange the breads on the parchment-lined pan after repeating the process with all of them.
  5. The leftover cream cheese filling should be piped into the center of each piece of bread before being dusted with kosher salt. The bread should be baked for 8 to 10 minutes, or until crisp. Make sure the breads don’t get too dark!
  6. You can omit the egg wash if you want to make sure the bread doesn’t turn too dark after the second bake.
  7. Let the bread cool for a few minutes and enjoy!

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