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This savory wreath bread is designed to be both beautiful and practical. Soft, pull-apart dough is twisted with pesto, shaped into a sturdy wreath, and baked until golden so it holds its form and tears cleanly at the table. If you want a festive bread that looks impressive without complicated techniques, this one delivers.
Why You’ll Love This Wreath Bread Recipe
This pesto bread wreath works because the structure is built into the method. Using gluten free bread flour creates a dough that stretches without tearing and bakes up fluffy instead of dense. A short chill firms the dough just enough to make shaping calm and controlled, not stressful.
The shaping technique is straightforward and forgiving, which makes this a great option for entertaining. It’s the kind of shareable bread centerpiece that belongs on a holiday table next to dips, soups, or roasted mains. If you’ve made my pull apart Christmas tree bread, you’ll recognize the same approachable, pull-apart appeal with a new festive twist.
If yeast baking feels intimidating, this recipe walks you through each step so you know what the dough should look and feel like as you go. And if you prefer quicker breads, you might also like my yeast free bread or Irish soda bread for other occasions.
Ingredients You’ll Need
Bread dough
- Gluten free bread flour is essential here. Regular gluten free flour blends will not provide the elasticity needed for twisting and shaping.
- Instant yeast gives reliable rise without extra proofing steps.
- Sea salt balances the dough and the filling.
- Baking powder adds lift and softness.
- Water and milk hydrate the dough and keep it tender.
- Egg enriches the dough and supports structure.
- Melted butter adds flavor and softness.
- Whisked egg creates a golden finish when baked.
Pesto filling
- Fresh basil provides the main flavor.
- Toasted pine nuts add richness and texture.
- Lemon juice brightens the filling.
- Garlic adds savory depth.
- Sea salt and black pepper balance the herbs.
- Parmesan cheese adds umami without overwhelming the dough.
- Olive oil binds the pesto into a spreadable paste.
How to Make Wreath Bread with Pesto
Step 1: Add the bread flour, instant yeast, salt, and baking powder to a stand mixer bowl. Mix with the paddle attachment until combined.
Step 2: With the mixer running on low speed, add the water, milk, egg, and melted butter. Increase the speed to medium and mix until a smooth dough forms.
Step 3: Scrape down the sides of the bowl. Cover and refrigerate the dough for 30 minutes to firm it up for shaping.
Step 4: While the dough chills, add the basil, pine nuts, lemon juice, garlic, salt, and pepper to a food processor. Pulse until finely chopped, then drizzle in the olive oil while running until a thick pesto forms. Stir in the parmesan and set aside.
Step 5: Place parchment paper on your work surface. Turn the chilled dough out and roll it into a rectangle.
Step 6: Spread the pesto evenly over the surface of the dough, leaving a small border around the edges.
Step 7: Using the parchment to help lift, roll the dough tightly into a log from the long side.
Step 8: Slice the log lengthwise so the layers of pesto are visible.
Step 9: With the cut sides facing up, gently twist the two halves together into one long rope.
Step 10: Shape the twisted dough into a circle, pinching the ends together to seal and form a wreath. Transfer the wreath, still on parchment, to a baking dish. Cover and let rise.
Step 11: Preheat the oven. Brush the top with egg wash and bake until golden brown and set.
Shaping Tips for Wreath Bread
This twisted bread wreath holds its shape best when the dough is slightly chilled before rolling. If the dough feels sticky or loose, return it to the refrigerator briefly.
When twisting, keep the cut sides facing up so the layers stay visible. Pinching the ends together firmly prevents the wreath from opening while baking. Baking the wreath free-form on parchment allows even browning without crowding.
If you’re looking for more shareable dishes, I have an amazing selection of gluten-free appetizers to choose from.
Recipe FAQs
Sealing the ends well and placing the cut sides facing up helps the wreath hold together as it rises and bakes.
Yes. Shape the wreath, cover, and refrigerate overnight. Let it sit at room temperature before baking.
Chilling firms the dough so it rolls and twists cleanly without tearing or spreading.
Store leftovers in an airtight container at room temperature for up to three days.
This savory holiday bread is meant to be pulled apart, shared, and enjoyed warm. Serve it as an appetizer, alongside soups, or as a centerpiece bread for entertaining. If you try it, leave a comment and let me know how you served it or what filling you used.
More Holiday Appetizers
Christmas Wreath Bread with Homemade Pesto (GF)
Video
Ingredients
Bread
- 2½ cups gluten free bread flour, NOT regular gluten free flour
- 1¼ tsp instant yeast
- 1½ tsp sea salt
- 1/2 tsp baking powder
- 2/3 cup water at room temperature
- 1/2 cup milk of your choice
- 1 egg
- 3 tbsp butter, melted
- 1 whisked egg, for egg wash
Pesto
- 2 cups basil
- 1/3 cup toasted pine nuts
- 2 tbsp lemon juice
- 1 garlic clove
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 cup grated parmesan
- 1/4 cup olive oil
Instructions
- In a stand mixer bowl add bread flour, instant yeast, salt, and baking powder. Mix with the paddle attachment on the stand mixer.2½ cups gluten free bread flour, 1¼ tsp instant yeast, 1½ tsp sea salt, 1/2 tsp baking powder
- Run the mixer on low, then add the water, milk, egg, and melted butter. Increase the speed to medium for 2-3 minutes.2/3 cup water at room temperature, 1/2 cup milk of your choice, 1 egg, 3 tbsp butter
- Using a spatula to scrape the sides of the bowl, then cover with a plastic wrap. Refrigerate for 30 minutes.
- While the dough is firming up, add basil, pine nuts lemon juice, garlic, salt, and pepper in a food processor. Process until finely chopped, then while it's running, drizzle olive oil until a thick paste is formed. Set aside.2 cups basil, 1/3 cup toasted pine nuts, 2 tbsp lemon juice, 1 garlic clove, 1 tsp sea salt, 1/4 tsp ground black pepper, 1/4 cup grated parmesan, 1/4 cup olive oil
- Place a parchment paper down, then place the dough on toe. Dust flour on a rolling pin, then roll the dough into a rectangle about 9×15 inches.
- Spread the pesto on top evenly.
- Roll the dough into a log from the long side, using the parchment on the bottom to help lift the dough.
- Cut the log in half lengthwise so you see strips of pesto on the cut side.
- With the cut side facing up, twist the two halves together so it's a long twisted log.
- Connect the two ends together to create a wreath. Transfer to a baking dish along with the parchment paper. Cover with a plastic wrap and let this rise for 45 minutes. Preheat the oven to 350 degrees F.
- Remove the plastic wrap, brush the top with egg wash, then bake for 35-40 minutes until golden brown. Enjoy warm, drizzled with or dipped in olive oil, salt, and/or parmesan.1 whisked egg
Notes
- This twisted bread wreath holds its shape best when the dough is slightly chilled before rolling. If the dough feels sticky or loose, return it to the refrigerator briefly.
- When twisting, keep the cut sides facing up so the layers stay visible. Pinching the ends together firmly prevents the wreath from opening while baking. Baking the wreath free-form on parchment allows even browning without crowding.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
