This savory star bread with cheese and herbs is both festive and delicious. It combines stretchy mozzarella, savory feta cheese, herbs and spices. Serve it at your next holiday party, brunch or enjoy it as a snack.
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Why You Should Make This
Star bread recipes are all over the internet. But guess what? They are for the most part sweet. This recipe is for those of us that appreciate the savory side of things. Why should you make this recipe?
- It's a showstopper. Your friends and family will love it and you'll get some serious praise!
- It's not that complicated to make. It may seem daunting, but this is actually a relatively easy-to-follow recipe.
- It's versatile. Change up the filling to suit your taste.
Ingredients
Pantry staples make this recipe incredibly easy to prepare.
Ingredient Notes and Substitutions
- Flour. This recipe has been tested with all-purpose flour but you can certainly make it with bread flour as well. For a healthier option, replace ¼ of the flour mixture with whole wheat flour.
- Yeast. I like to use rapid-rising yeast. If you don't bake often, you might have some inactive or expired yeast. Always check the expiry date and use the freshest possible yeast. Store your yeast in the fridge for optimal freshness.
- Milk. If for whatever reason you prefer not to use milk, you can substitute water. However, note that milk adds natural sweetness to the dough and helps it become tender and supple. I use milk and dairy in many of my baking recipes like my Buttermilk Blueberry Muffins, Turkish Ramazan Pide, Taboon (flatbread), Cheese Fatayer, Homemade Soft Pretzels and Jerusalem Sesame Bread.
- Cheese. I like the combination of stretchy mozzarella with tangy feta, but you can definitely switch it up. Ricotta salata can be used instead of feta. An aged cheddar can be used instead of mozzarella. Just be careful not to choose a cheese that is too wet, or you might end up with a soggy bake.
- Herbs. The combination of oregano and mint is classic. The flavor profile brings me back to my childhood. But feel free to change it up. The possibilities are endless. Make sure the herbs and spices you use are the freshest they can be.
See the recipe card for full information on ingredients and quantities.
Star Bread Filling Alternatives (Sweet and Savory)
One way to amp this savory star bread recipe up and turn it into a substantial meal or appetizer is to include proteins like ham, sliced turkey or even shredded vegetables in the filling mix. You can even repurpose the filling from my Spinach Fatayer (hand pie) recipe.
You can also spread it with basil walnut pesto or even roasted tomato sauce. Layer in some herbs like basil or parsley. Use Italian herb seasoning to make and Italian herbs and cheese bread. You can even use sun dried tomatoes.
For a sweet spin, try the following combinations:
- Apple and cinnamon
- Sugar cinnamon
- Hazelnut spread (Nutella) and candied ginger
- Your favorite jam
- Pistachio paste (or other nut butter)
- Chocolate chips
Method
I encourage you to read through all the steps so you know what to expect at every stage of this recipe.
1. Prepare Yeast. Bloom yeast with warmed water, milk and sugar, 5-10 minutes (Image 1).
2. Make dough. In a stand mixer bowl add flour and salt. Once the yeast is foamy, add to the stand mixer bowl and knead for 8 minutes. You may need to adjust liquid/flour as necessary (Image 2).
3. Rest. Once dough is supple, let it rise in an oiled bowl (or in the stand mixer bowl) covered with a towel for 1 hour or until doubled in size (Image 3).
4. Make Cheese Mix. While the dough rises, make your herby cheese filling by combining all filling ingredients in a small bowl (Image 4).
5. Divide. When the dough is ready, divide it into 4 equal parts and form into balls. Use a kitchen scale if you have one (Image 5).
6. Roll. Roll balls out to flat disks about 12 inches wide. You may have to let the disks rest as you roll to let the gluten relax. Otherwise, disks may not stretch to 12”. If you're feeling fancy, use a large dinner plate to cut out perfect circles (Image 6).
7. Assemble. On a lined baking sheet, place a dough disk, then spread ⅓ of the filling mix evenly. Top with another dough disk, add ⅓ of filling and repeat until finished (Image 7).
8. Form the star shape. Place a small bowl or cookie cutter on the center of the dough stack as a guide. Cut dough stack into 4 quarters, without cutting under the bowl/cookie cutter. Cut each quarter in half, and then cut each 8th in half again. You should end up with 16 wedges (Image 8).
9. Twist. Grab 2 adjacent wedges and twist them in opposite directions 3 times and then pinch the ends to form a neat point. Repeat 7 times (Image 9).
10. Rise. Cover with a towel and let rise for 30 minutes while your oven preheats to 375°F (Image 10).
11. Egg wash. Brush bread with egg wash and sprinkle with sesame seeds (Image 11).
12. Bake. Bake for 25-30 minutes or until browned on top and bottom and cooked through. Drizzle with honey (optional) and enjoy (Image 12).
Expert Tips
- Warm the water and milk. To activate the yeast, make sure you warm up the milk and water mixture. I like to warm the liquid in the microwave for 30 seconds before adding the yeast. Be careful, if the liquid is too hot, it could kill the yeast. 110°F is the maximum temperature that yeast can withstand.
- Let the stand mixer do its job. It can be tempting to stop your stand mixer once a ball of dough has formed. Let the mixer run for the full amount of time mentioned in the recipe as this will ensure proper gluten formation and a much more supple dough to work with.
- Line the baking sheet. For easy, mess-free cleanup, line your baking sheet with parchment paper. I do not recommend using aluminum foil as the cheese may stick to it.
- Pinch it. When twisting the wedges, make sure to firmly press the end together to form the star point. If you don’t secure the tips well, they may come apart in the oven and ruin the star look we’re going for.
- Don’t skip the egg wash. Brushing the dough with a beaten egg will help it achieve that beautiful golden hue.
- Watch the oven. All ovens are different. Keep an eye on your oven, especially towards the end of the bake. If the star bread is browning too quickly, drop the heat down by 25°F.
- Let it rest. This star bread is so scrumptious that you’ll want to dig in right away. Resist the urge! Let it rest for 15-20 minutes before enjoying it or else you might burn your mouth with molten cheese.
Recipe FAQs
It's quite possible you used too much flour. When too much flour is added to a dough, it makes it hard to work with and the finished product can feel dense and heavy.
Absolutely not! This recipe is a savory twist on the classic sweet sugar and cinnamon star bread.
One way to save some time is to make the dough in advance and refrigerate it until you need to divide and roll the disks. Follow steps 1-3 as outlined, then punch the dough back to release any air, place in a bowl and cover with saran wrap. Make sure the plastic crap is tight so that the dough doesn't dry out in the fridge. The dough can be refrigerated for up to 2 days.
While in the fridge, the yeast activity will slow to a crawl. This is a good thing because we don't want the dough to overproof in the fridge. This slow-down in yeast activity is said to improve the texture of the dough.
Leftover pieces of this savory star bread can be kept on the counter, covered loosely in plastic wrap for up to 2 days. It can also be refrigerated for up to 4 days. I promise you it won't last that long!
If you make this Star Bread with Cheese and Herbs recipe or any other baking recipe, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
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Recipe Card
Star Bread with Cheese and Herbs
Ingredients
- ½ cup Water
- ½ cup Whole milk - 2% works well too
- 1 tablespoon Sugar
- 2 ¼ teaspoon Active dry yeast - Equivalent of 1 packet
- 3 cups All-purpose flour
- 1 teaspoon Kosher salt
- 1 Egg
Filling
- 1 cup Mozzarella - Shredded
- ½ cup Feta - Crumbled
- 1 tablespoon Dried oregano
- 1 tablespoon Dried mint - Substitute dried basil, Italian herb mix, or just use more oregano
- 1 tablespoon Sesame seeds - Toasted
- 1 teaspoon Chili flake - Optional, I use a mild Aleppo Chili flake
Finishing touch
- Honey
Instructions
- Bloom yeast. Heat the milk and water slightly in the microwave or on the stovetop. Add the sugar and yeast. Mix well and wait 5-10 minutes for the yeast to activate. Note: Be careful, if the liquid is too hot, it could kill the yeast. 110°F is the maximum temperature that yeast can withstand.
- Make dough. In a stand mixer bowl add the flour and salt. Once the yeast is foamy, add to the stand mixer bowl and knead for 8 minutes. You may need to adjust liquid/flour as necessary. Note: If you don't have a stand mixer, you can mix the dough in a bowl and then knead it on your counter for 10 minutes.
- Rise. Once the dough is supple, let it rise in an oiled bowl (or in the stand mixer bowl) covered with a towel for 1 hour or until doubled in size.
- Mix. While the dough rises, make your herby cheese mixture by combining all the filling ingredients in a small bowl.
- Divide. When the dough is ready, divide it into 4 equal parts and form into balls. Use a kitchen scale if you have one.
- Roll. Roll the balls out into flat disks about 12 inches wide. You may have to let the disks rest as you roll to let the gluten relax. Otherwise, disks may not stretch to 12”. If you're feeling fancy, use a large dinner plate to cut out perfect circles.
- Assemble. On a lined baking sheet, place a dough disk, then spread ⅓ of the filling mix evenly. Top with another dough disk, add ⅓ of the filling and repeat until finished.
- Form the star shape. Place a small bowl or cookie cutter on the center of the dough stack as a guide. Cut dough stack into quarters, without cutting under the bowl/cookie cutter. Cut each quarter in half, and then cut each 8th in half again. You should end up with 16 wedges.
- Twist. Grab 2 adjacent wedges and twist them in opposite directions 3 times and then pinch the ends to form a neat point. Repeat 7 times.
- Rise. Cover with a towel and let rise for 30 minutes while your oven preheats to 375°F.
- Egg wash. Brush bread with egg wash and sprinkle with sesame seeds.
- Bake. Bake for 25-30 minutes or until browned on top and bottom and cooked through. Drizzle with optional honey while still warm.
Notes
- Flour. This recipe has been tested with all-purpose flour but you can certainly make it with bread flour as well. For a healthier option, replace ¼ of the flour mixture with whole wheat flour.
- Yeast. I like to use rapid-rising yeast. If you don't bake often, you might have some inactive or expired yeast. Always check the expiry date and use the freshest possible yeast. Store your yeast in the fridge for optimal freshness.
- Milk. If for whatever reason you prefer not to use milk, you can substitute water. However, note that milk adds natural sweetness to the dough and helps it become tender and supple.
- Cheese. I like the combination of stretchy mozzarella with tangy feta, but you can definitely switch it up. Ricotta salata can be used instead of feta. An aged cheddar can be used instead of mozzarella. Just be careful not to choose a cheese that is too wet, or you might end up with a soggy bake.
- Herbs. The combination of oregano and mint is classic. The flavor profile brings me back to my childhood. But feel free to change it up. The possibilities are endless. Make sure the herbs and spices you use are the freshest they can be.
Lori Cullen says
Excellent recipe! The bread looks amazing and tastes great, highly recommend baking it. Thank you!
Luay Ghafari says
Thanks so much!