Pesto Star Bread Recipe

ByLily
Jump to Recipe· 4.6 from 24 reviews

If you’ve never had the joy of twisting your own homemade bread into a beautiful star shape, you’re in for a treat with this Pesto Star Bread Recipe. Perfectly soft dough layered with vibrant pesto and melty Parmesan cheese, this bread is as fun to make as it is to eat. Whether you’re making it for a party or a cozy night in, it’s guaranteed to impress your friends and family – and honestly, I can’t get enough of it!

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Why This Recipe Works

  • Soft, Tender Dough: Adding instant mashed potato flakes gives the bread an incredibly light texture that’s easy to tear apart and perfect for that star shape.
  • Flavorful Layers: The pesto and Parmesan layers bring a bright herbaceous punch balanced by the nutty richness of the cheese.
  • Fun Presentation: The star shape isn’t just eye-catching, it’s interactive – twisting the dough strips is a satisfying ritual.
  • Simple Yet Impressive: Uses pantry staples and your trusty stand mixer to yield bakery-level results at home.
Pesto Star Bread, Pesto Bread Recipe, Twisted Pesto Bread, Homemade Pesto Bread, Easy Pesto Bread - A circular dough shaped like a flower with eight twisted petals sits on a baking tray lined with parchment paper. Each petal shows visible layers with a green herb filling in between, giving it a layered look of light dough and green specks. The center is smooth and untouched, providing a round blank space. The baking tray is silver and rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Pesto Star Bread Recipe come together beautifully to give you a loaf that’s soft, aromatic, and visually stunning. Each component has a purpose: the potato flakes for softness, the pesto for fresh Italian flavor, and Parmesan for that perfect cheesy layer. Here are some quick shopping tips to get the best results.

Pesto Star Bread, Pesto Bread Recipe, Twisted Pesto Bread, Homemade Pesto Bread, Easy Pesto Bread - Flat lay of a small mound of all purpose flour, a small pile of instant mashed potato flakes, a small heap of granulated sugar, a pinch of coarse salt crystals, a small white ceramic bowl with warm whole milk, a small white ceramic bowl containing instant yeast granules, a cube of unsalted butter, a small white ceramic bowl filled with bright green pesto sauce, a small white ceramic bowl with freshly grated Parmesan cheese, and one whole, uncracked brown egg, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose Flour: Using good quality flour gives structure to the bread dough—avoid substitutions as much as possible for the best texture.
  • Instant Mashed Potato Flakes: This might surprise you, but they add moisture retention, making the bread softer and keeping it fresher longer.
  • Granulated Sugar: Just a pinch to feed the yeast and add a slight hint of sweetness to contrast the pesto.
  • Salt: Essential for flavor balancing and enhancing the dough’s depth.
  • Warm Whole Milk: Activates the yeast gently while enriching the dough with fats for tenderness.
  • Instant Yeast: Quick-acting yeast helps the dough rise reliably without extra fuss.
  • Unsalted Butter: Adds richness and buttery softness—make sure it’s at room temperature to blend nicely.
  • Pesto: Pre-made pesto is your shortcut to vibrant basil flavor. Homemade also works wonderfully but keep it on the thinner side.
  • Parmesan Cheese: Choose good quality Parmesan or a freshly shredded one to get that nutty, salty punch in every bite.
  • Egg (for egg wash): Creates a golden, glossy crust that makes the star bread irresistible.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the Pesto Star Bread Recipe is how versatile it is—feel free to tweak the filling or even the dough to suit your tastes or dietary preferences. I usually stick with basil pesto, but you can absolutely swap in sun-dried tomato pesto or even tapenade if you want to experiment.

  • Variation: I once tried adding some chopped sun-dried tomatoes and pine nuts into the pesto layers for extra texture and flavor—it was a hit at brunch!
  • Gluten-Free Tweak: Though I haven’t tried a gluten-free version myself, using a reliable gluten-free flour blend with xanthan gum would be a great place to start.
  • Make it Vegan: Swap the butter for vegan margarine and use a flax egg instead of a regular egg for the wash, plus vegan cheese or nutritional yeast in place of Parmesan.

Step-by-Step: How I Make Pesto Star Bread Recipe

Step 1: Mix and Bloom

I start by mixing my dry ingredients—the flour, instant mashed potato flakes, sugar, and salt—in a large bowl; this ensures even distribution. Then, in my stand mixer bowl, I add the warm milk and yeast and give it a gentle stir to activate the yeast. This step only takes 3 minutes, but it’s crucial for a nice rise later.

Step 2: Knead the Dough

Next, I add the dry mix and butter to the yeast mixture and switch to the dough hook. I knead the dough on medium speed for about 5-7 minutes until it feels smooth and soft—a little tacky but not sticky. If your dough feels too sticky, sprinkle a bit more flour, but be cautious not to overdo it.

Step 3: First Rise

I lightly grease a bowl with vegetable oil and place the dough inside, turning it over to coat both sides with oil so it doesn’t dry out. Covering it loosely, I let it rise for about an hour — during this time, it should nearly double in size. This is when the magic happens!

Step 4: Roll and Layer

Onto a floured surface, I divide the dough into four equal balls. One by one, I roll each ball into a 10-inch circle — it may look thin but that’s perfect. I layer each circle onto a parchment-lined baking sheet, spreading pesto and sprinkling Parmesan on the first three rounds, leaving a small border to keep the layers distinct.

Step 5: Cutting and Twisting

Placing a 3-inch round biscuit cutter in the center (don’t press down), I make 16 cuts around it, creating 8 pairs of strips. Then comes the fun part: twist each pair in opposite directions 2-3 times and pinch the ends together to seal. It takes a little patience, but it’s so satisfying to watch this star formation come to life.

Step 6: Bake to Golden Perfection

I preheat the oven to 400°F and brush the entire star with a beaten egg for that gorgeous golden shine. Baking takes about 15 to 19 minutes—keep an eye out that golden-brown color for doneness. Once out, let it cool for 10 minutes; patience is hard here because the aroma is irresistible!

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Tips from My Kitchen

  • Warm Milk Magic: I always make sure the milk is just between 115-120°F. Too hot kills the yeast; too cold slows fermentation—get this right and your dough rises like a dream.
  • Gentle Twisting: When twisting the star, go slow and don’t yank—gentle twists keep the layers intact and avoid tearing.
  • Pesto Application: Spread pesto lightly to avoid soggy dough and slipping layers. I find a thin, even coat works best.
  • Sealing Ends: Use a bit of water to help pinch and seal dough ends together so your star doesn’t unravel while baking.

How to Serve Pesto Star Bread Recipe

Pesto Star Bread, Pesto Bread Recipe, Twisted Pesto Bread, Homemade Pesto Bread, Easy Pesto Bread - A golden brown star-shaped bread with eight twisted points sits on a piece of brown parchment paper. Each point shows layers of dough filled with green pesto, visible as thin lines inside. The center is smooth and round with a slightly shiny texture. Around the bread, bright green basil leaves and scattered grated cheese add a fresh touch. A wooden bowl with green pesto and a spoon is to the bottom right, and another wooden bowl filled with grated cheese is at the top left, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling extra freshly grated Parmesan on top just before serving — it adds a little salty kick and looks lovely. Fresh basil leaves scattered around the plate also elevate the presentation and aroma beautifully.

Side Dishes

This star bread pairs wonderfully with a fresh mixed greens salad tossed with lemon vinaigrette or a bowl of homemade tomato soup. For casual occasions, a few dips like marinara, olive oil with balsamic, or even roasted red pepper spread really complement the flavors.

Creative Ways to Present

If you’re serving the Pesto Star Bread Recipe as a centerpiece for gatherings, place it on a rustic wooden board surrounded by small bowls of assorted spreads, olives, and sliced charcuterie. The star shape makes it a conversation starter and interactive experience for guests to pull apart the twisted segments.

Make Ahead and Storage

Storing Leftovers

After baking, I let the star bread cool completely before wrapping it tightly in plastic wrap to keep moisture in. It keeps well at room temperature for up to two days, but if it’s humid or you want it longer, storing it in the fridge wrapped in foil works fine too.

Freezing

I’ve frozen portions of this bread before with great success—just slice or wrap the whole star tightly in freezer wrap and foil. When you want to enjoy it, thaw overnight in the fridge then warm up to freshen it.

Reheating

To reheat, I recommend warming the bread in a preheated 350°F oven for 5-7 minutes, uncovered. This restores the crust’s crispness and gently warms the cheesy goodness without drying it out. If short on time, microwaving at 50% power for 30-60 seconds also works but lacks that crisp finish.

FAQs

  1. Can I make the pesto from scratch for this recipe?

    Absolutely! Homemade pesto works beautifully if you want full control over freshness and ingredients. Just make sure it’s not too runny to avoid sogginess in the bread layers. You might want to cook off extra moisture or strain it a bit before layering.

  2. Do I have to use instant mashed potato flakes in the dough?

    The potato flakes are a game-changer for softness, but if you don’t have them, you can omit or substitute with a small amount of boiled mashed potatoes (well drained). Just keep in mind the texture and moisture ratio might shift slightly.

  3. How do I prevent the star bread layers from slipping apart?

    Spread pesto sparingly to avoid slippery layers, and when twisting, handle the dough gently but firmly. Pinching the ends with a bit of water helps seal them tightly so the shape holds during baking.

  4. Can this recipe be made vegan?

    Yes! Swap butter for vegan butter, use flax egg for brushing the top (or skip the egg wash altogether), and replace Parmesan with a vegan cheese or nutritional yeast. The star bread still turns out delicious.

  5. What’s the best way to serve leftover Pesto Star Bread?

    Leftovers are best served warm. Reheat briefly in the oven, then enjoy as is or dipped into your favorite sauce like marinara or olive oil with herbs for an easy snack or accompaniment.

Final Thoughts

Honestly, the Pesto Star Bread Recipe has become one of my go-to show-stoppers. It’s fun to make, smells incredible while baking, and tastes just as amazing as it looks. Whether you’re sharing it with loved ones or sneaking slices when no one’s looking, it never disappoints. I hope you enjoy making and savoring this star bread as much as I do—it really brings a little magic to the kitchen.

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Pesto Star Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 24 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 19 minutes
  • Total Time: 1 hour 49 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

Pesto Star Bread is a visually stunning and delicious bread perfect for sharing. Layers of soft dough filled with vibrant pesto and Parmesan cheese are twisted into a beautiful star shape and baked to a golden brown. This recipe includes a soft, flavorful dough enriched with instant mashed potato flakes for tenderness, and is ideal as an appetizer or impressive side for any meal.

Ingredients

Dough

  • 2 cups All purpose Flour, spooned & leveled (242 grams)
  • ½ cup Instant mashed potato flakes (42 grams)
  • 2 tablespoon Granulated sugar (27 grams)
  • 1 teaspoon Salt
  • ¾ cup Warm whole milk at 115-120 degrees F
  • 1 packet Instant yeast (2 ¼ teaspoons)
  • ¼ cup Unsalted butter room temperature

Filling

  • ½-¾ cup Pesto pre-made
  • ¾ cup Parmesan cheese grated or shredded
  • 1 Egg

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the flour, instant mashed potato flakes, sugar, and salt. Set this dry mixture aside.
  2. Activate Yeast and Make Dough: In the bowl of a stand mixer, stir the warm milk and instant yeast together to activate. Let stand for 3 minutes until slightly frothy. Add the flour mixture and unsalted butter. Using the dough hook on medium speed, mix until the dough is smooth and soft, about 5-7 minutes.
  3. First Rise: Lightly grease a mixing bowl with about ½ tablespoon vegetable oil. Place the dough inside, turning it over so both sides are coated with oil. Cover the bowl and let the dough rise for 1 hour until doubled in size.
  4. Divide and Roll Dough: Sprinkle a surface with flour and divide the dough into 4 equal balls. Roll each ball into a thin 10-inch circle. Place the first circle onto a parchment-lined baking sheet.
  5. Layer Filling: Spread one-third of the pesto over the first dough circle, leaving a ¼-inch border around the edge. Sprinkle with ¼ cup Parmesan cheese. Repeat this layering process with the second and third dough circles.
  6. Top Layer: Place the fourth rolled dough circle on top of the layered stack without adding pesto or cheese.
  7. Score and Twist: Place a 3-inch biscuit cutter in the center of the dough stack as a guide (do not press down). Using a sharp knife, cut through the dough layers into 16 strips, creating 8 pairs.
  8. Form Star Shape: Remove the biscuit cutter. Take each pair of strips and twist them in opposite directions 2-3 times, then pinch the ends together using water if needed to seal. Repeat with all strips until the star shape is formed. Cover loosely with plastic wrap.
  9. Preheat Oven and Egg Wash: Preheat the oven to 400 degrees F. Beat the egg in a small bowl and brush it over the top of the star bread evenly.
  10. Bake: Bake the bread for 15 to 19 minutes or until golden brown. Remove from oven and let cool for about 10 minutes.
  11. Serve: Optionally sprinkle with fresh grated Parmesan cheese and serve warm with additional pesto or marinara sauce for dipping.

Notes

  • Dough should be soft and smooth rather than stiff for the best texture.
  • Warm the milk to 115–120°F for optimal yeast activation; use a thermometer to check the temperature.
  • Measure flour by weight or use spoon-and-level for accuracy.
  • Spread pesto lightly on dough layers to prevent slipping during shaping.
  • Twist dough strips gently to avoid tearing and pinch ends firmly to hold shape.
  • Bake until golden brown as color indicates doneness better than exact timing.
  • Serve the bread warm with marinara or seasoned dipping oil for best taste.
  • Use instant yeast such as Fleischmann’s RapidRise; if using standard yeast, bloom the yeast first.
  • Store leftover bread wrapped at room temperature or refrigerate in humid environments. Consume within 2 days for best quality.
  • Reheat chilled leftovers by letting sit at room temperature for 20 minutes or warming gently in microwave at 50% power for 1 minute.

Nutrition

  • Serving Size: 1 slice
  • Calories: 180 kcal
  • Sugar: 3 g
  • Sodium: 250 mg
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 25 mg

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