Pesto babka is a showstopping loaf of bread that is delicious, flavorful, and gorgeous. For a bread that looks complicated to make, it is surprisingly easy! With a crunchy crust, a soft and fluffy interior, and a delicious savory garlic and pesto filling that is showcased in beautiful twists and turns, this babka bread is a total crowd favorite. It's a perfect bread to serve during the holidays.

Why You'll Love Pesto Babka
- Soft, fluffy, and buttery. Pesto babka has all the elements you want in a good loaf of bread. The interior is soft and fluffy, encased in a crunchy crust. And the whole thing is buttery, savory, and indulgent. Plus, it's loaded with flavor from the delicious pesto and garlic filling. With this pesto babka, no one will even think twice about garlic bread.
- It's a savory babka. Most babkas are sweetened with syrup or sugar and flavored with chocolate or cinnamon (like our Cinnamon Roll Twist Bread). Instead of taking a dessert bread route, this pesto babka is perfect as an appetizer or side dish enjoyed with dinner. The savory and fresh flavors of pesto, salt, and fresh garlic make this pesto babka truly special!
- The perfect addition to a holiday dinner. When you place this pesto babka on your Easter dinner table, everyone will be in awe. Not only is it beautiful but once your guests taste it, they won’t forget it! Pesto babka is a great holiday bread to serve to guests to give them a special experience.
- It has a long history. Babka is a sweet bread that originated in the Jewish communities of Poland, Russia, and Ukraine over 200 years ago. While you’re more likely to find a cinnamon or chocolate babka recipe if you want a classic take, this pesto babka is sure to be loved by whoever tastes it.
Ingredient Notes
To make this delicious Pesto Babka, you will need the following ingredients (full quantities in recipe card below):
- all-purpose flour
- instant yeast
- salt
- sugar
- milk
- butter
- egg
- pesto - I love using my Basil Pesto in this recipe and any recipe that calls for pesto because it’s so easy to make in just minutes. You can of course also use store-bought pesto sauce too — whichever is easier!
- garlic
- salt flakes - optional, to sprinkle on top.
Use room temperature ingredients
When it comes to baking, being precise will result in success. Be sure to use room temperature ingredients (milk and butter). Allow your ingredients to sit out on the counter for about an hour before you get to work.
How to Customize
One of the best things about savory babka bread is that you can customize it with different ingredients. Consider adding:
- diced sun-dried tomatoes
- grated parmesan
- oven-roasted garlic
- sliced green olives
Equipment
You will also need a kitchen scale (and/or measuring cups and spoons), mixing bowls, rolling pin, and 9x5-inch loaf pan (1.5 lb. loaf pan).
How to Make the Best Pesto Babka
First, prepare the dough.
In a large mixing bowl, whisk together flour, yeast, salt, and sugar until evenly combined. Add in milk, butter, and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour off the sides of the bowl.
Then, knead the dough.
Transfer the dough mixture onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. Because of the high fat content (butter and milk) in this recipe, the dough is much softer to knead by hand. You can also knead the dough on medium speed in a stand mixer for 10 minutes until smooth.
Tips for Kneading Dough
- How to knead dough: Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
- How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn’t bounce back and stays like a dimple, keep kneading for a few more minutes.
Finally, let it rise (first rise).
Transfer the dough back into the mixing bowl, lightly grease the dough ball with a little bit of oil and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size.
How to Shape Babka
- Place the dough onto a lightly floured surface. Use a rolling pin to roll the dough into a rectangle about 18x12-inches in size.
- In a small mixing bowl, mix together pesto and garlic. Spread the mixture evenly over the dough.
- Roll up the dough tightly into a log and pinch the end edges to seal.
- Slice the dough in half lengthwise.
- Braid the two halves by twisting them together while keeping the cut sides with pesto filling facing upwards.
- Pinch the ends together.
Second Rise
Place the babka in a parchment lined 9x5-inch loaf pan (1.5 lb. loaf pan) and cover with plastic cling wrap. Let it rise (second rise) for 30-45 minutes or until it rises almost to the rim of the loaf pan.
- Optionally, you can let the rolls rise slowly in the refrigerator overnight and bake it straight away in the preheated oven the next day.
How to Bake Pesto Babka
Sprinkle salt flakes evenly over the babka and bake in a 350F preheated oven for 35-40 minutes until golden brown. If the top gets too browned, cover with aluminum foil halfway during baking.
Let the babka cool for 15 minutes, then slice and serve.
How to Serve
Serve Pesto Babka as an appetizer or side dish along with dinner. I also like including it on a weekend brunch spread along with some other favorites such as:
- Spring Vegetable Frittata
- Old-Fashioned Pancakes
- Fruit and Yogurt Parfait
- Blueberry Yogurt Muffins
- Egg and Potato Breakfast Casserole
- Majoon Banana and Nut Smoothie
Recipe Tips and Tricks
- How to measure pesto for babka: When you measure pesto, try to drain as much of the oil out of it as possible. This will prevent the pesto babka from becoming too greasy.
- How to store: Store babka inside an airtight container at room temperature and eat within three days. Babka is best enjoyed the day you make it. You can also store it longer in the refrigerator for up to 1 week. Note that the texture will dry out a little. You can reheat it to bring back some moisture.
- How to freeze: To freeze a loaf of babka, let it cool completely to room temperature and then wrap it tightly in plastic cling wrap and then wrap in a layer of aluminum foil or place into a freezer bag or airtight container. Store in the freezer for up to one month.
More Bread Recipes
- 50 Best Bread Recipes
- Challah Bread
- Rosemary Garlic Focaccia Bread
- Star Bread
- Brioche Bread
- Easy Butter Croissants
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Recipe
Pesto Babka
- Total Time: 2 hours 40 minutes
- Yield: one 9x5-inch loaf pan
- Diet: Vegetarian
Description
Pesto babka is a showstopping loaf of bread that is savory, delicious, and flavorful with beautiful twists and turns. Plus, it is surprisingly easy to make!
Ingredients
For the dough:
- 500 grams all-purpose flour (4 cups)
- 6 grams instant yeast (2 teaspoons)
- 6 grams salt (1 teaspoon)
- 25 grams sugar (2 tablespoons)
- 240 grams milk, at room temperature (1 cup)
- 60 grams butter, softened at room temperature (¼ cup)
- 1 egg
Other ingredients:
- ¾ cup pesto sauce
- 2 tablespoons garlic, finely chopped
- ½ teaspoon salt flakes (or to taste)
Instructions
Prepare the dough:
- In a large mixing bowl, whisk together flour, yeast, salt, and sugar until evenly combined.
- Add in milk, butter, and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour off the sides of the bowl.
- Transfer the dough mixture onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. Because of the high fat content (butter and milk) in this recipe, the dough is much softer to knead by hand. You can also knead the dough on medium speed in a stand mixer for 10 minutes until smooth.
Proof the dough (First rise):
- Transfer the dough back into the mixing bowl, lightly grease the dough ball with a little bit of oil and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size.
Shape the babka:
- Place the dough onto a lightly floured surface. Use a rolling pin to roll the dough into a rectangle about 18x12-inches in size.
- In a small mixing bowl, mix together pesto and garlic. Spread the mixture evenly over the dough.
- Roll up the dough tightly into a log and pinch the end edges to seal.
- Slice the dough in half lengthwise and braid the two halves by twisting them together while keeping the cut sides with pesto filling facing upwards. Pinch the ends together.
Second rise:
- Place the babka in a parchment lined 9x5-inch loaf pan (1.5 pound loaf pan) and cover with plastic cling wrap. Let it rise (second rise) for 30-45 minutes or until it rises almost to the rim of the loaf pan.
- Optionally, you can let the rolls rise slowly in the refrigerator overnight and bake it straight away in the preheated oven the next day.
Bake the babka:
- Preheat the oven to 350 F.
- Sprinkle salt flakes evenly over the babka and bake for 35-40 minutes until golden brown. If the top gets too browned, cover with aluminum foil halfway during baking.
- Let the babka cool for 15 minutes, then slice and serve.
Notes
How to measure pesto for babka: When you measure pesto, try to drain as much of the oil out of it as possible. This will prevent the pesto babka from becoming too greasy.
How to store: Store babka inside an airtight container at room temperature and eat within three days. Babka is best enjoyed the day you make it. You can also store it longer in the refrigerator for up to 1 week. Note that the texture will dry out a little. You can reheat it to bring back some moisture.
How to freeze: To freeze a loaf of babka, let it cool completely to room temperature and then wrap it tightly in plastic cling wrap and then wrap in a layer of aluminum foil or place into a freezer bag or airtight container. Store in the freezer for up to one month.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: Bread
- Method: Bake
- Cuisine: Polish
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