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This stunning Pesto Star Bread looks impressive on the table, but the process is simple from start to finish. Soft, pull-apart layers filled with pesto and parmesan make it perfect for holidays, parties, or any time you want something special without a lot of effort. Best of all, it comes together with basic pantry ingredients in about an hour.
Try this next: Cinnamon Star Bread and One Hour Dinner Rolls also make incredible bread options. If you love making fresh, homemade bread, check out my complete collection of Bread recipes.
5 Things That Make or Break This Recipe
- Use warm milk at the right temperature so the yeast activates properly.
- Measure flour accurately (spoon and level or use a kitchen scale) to avoid a dense dough.
- Let the dough rise fully so it stays light and easy to shape.
- Spread the pesto in thin layers to prevent the dough from slipping while twisting.
- Seal pairs tightly at the ends so the star shape holds while baking.
RECIPE WALK-THROUGH
How To Make Pesto Star Bread
See the recipe card below for full, detailed instructions
The star-shaped design looks fancy, but comes together with just a few strategic cuts and twists. Perfect served as a side dish or centerpiece appetizer, this star bread is guaranteed to disappear fast.
Step 1: Make the Dough
In a large bowl, whisk together flour, potato flakes, sugar, and salt. In the bowl of a stand mixer, stir the warm milk and yeast together. Let it bloom for 3 minutes. Add the flour mixture and softened butter.
Mix using the dough hook for 5-7 minutes until the dough is smooth and soft. Transfer to a greased bowl, flip to coat lightly with the grease, and then cover. Let rise for 1 hour.
- Weigh the flour for the most consistent results. It is worth the extra step!
Step 2: Divide and Roll
Dust your surface with flour, then divide the dough into four equal pieces. Roll the first into a 10-inch circle and place on a parchment-lined baking sheet. Spread with ⅓ of the pesto and ¼ cup parmesan, leaving a 1/4-inch border.
Step 3: Layer It Up
Repeat with the next two dough balls, layering dough, pesto, and parmesan. Finish with the final dough round on top.
Step 4: Cut and Twist
Place a 3-inch biscuit cutter in the center as a guide. Cut the dough into 16 equal strips (like spokes of a wheel). Twist the two adjacent strips in opposite directions two to three times, and then pinch the ends together. Repeat until you have eight twisted pairs.
- If you don’t have a biscuit cutter, a drinking glass can work as your guide.
Step 5: Bake
Cover loosely with plastic wrap while you preheat the oven to 400°F. Beat one egg and brush it over the bread. Bake 15-19 minutes until golden brown. Let cool for 10 minutes before serving.
- Note: Cover loosely with foil if the top browns too quickly.
Sprinkle with some extra parmesan cheese if you like.
Variations and Serving Suggestions
- Holiday Version: Make a red and green star bread using basil pesto and sun-dried tomato pesto.
- Extra Cheesy Version: Add some mozzarella or provolone.
- Serve Pesto Star Bread with marinara, alfredo sauce, seasoned olive oil, or more pesto.
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Wrap leftovers tightly in plastic wrap. Store at room temperature for up to 2 days, or refrigerate if your kitchen is humid.
- Freezing – This bread is best enjoyed fresh, but can be frozen (baked and cooled) for up to 1 month. Reheat in a 325°F oven until warmed through.
- Make Ahead – This recipe is best served fresh out of the oven, but you can make it up to a day in advance. To reheat, microwave at 50% power for about 1 minute or bring to room temperature for 20 minutes. You can also use a low 200° oven to reheat. You can also prepare the dough ahead of time and refrigerate it after the first rise. Let it come to room temperature before shaping.
Frequently Asked Questions
What is star bread?
Star bread is a shaped, layered bread where dough is filled, stacked, and twisted into a star-like pattern before baking. It’s an easy pull-apart bread that looks impressive and is perfect for holidays.
Can I make this dough ahead of time?
Yes! Prepare the dough and refrigerate it after the first rise. Let it come to room temperature before shaping.
How do I know if my yeast is working?
Your yeast is active if it becomes foamy and bubbly after a few minutes in warm liquid (usually around 105–110°F). If it stays flat or looks grainy, it’s best to start fresh so your dough rises properly.
Can I use store-bought pesto?
Yes! We use store-bought pesto in this recipe to keep things easy.
Can I freeze star bread?
This bread is best enjoyed fresh, but can be frozen (baked and cooled) for up to 1 month. Reheat in a 325°F oven until warmed through.
Do I have to use a stand mixer?
Nope! You can knead the dough by hand for about 10 minutes until smooth and elastic.
More Savory Bread Recipes
Pesto Star Bread
Ingredients
- 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
- In a large bowl mix the flour, potato flakes, sugar and salt together. Set aside.
- In the bowl of a stand mixer, add the water and yeast and stir to combine and activate the yeast and let it stand for 3 minutes to bloom. Add the flour mixture and butter. Using the dough hook, mix on medium speed until the dough is smooth and soft, about 5-7 minutes. Place the dough into a light greased mixing bowl (use about ½ tablespoon vegetable oil), turn dough over so both sides are greased and cover to let it rise for 1 hour.
- On a flour dusted surface, divide the dough into 4 equal size balls. Roll 1 of the dough balls out to about a 10” round. The piece will seem thin. Carefully place this dough on a parchment lined baking sheet, then spread ⅓ of the pesto and top with ¼ cup of the parmesan cheese leaving about ¼” ring around the outside of the circle.
- Repeat with the second dough ball- roll out on a floured surface to about a 10” round and place on top of the first dough circle. Spread another ⅓ of the pesto onto the dough and top with ¼ cup of the parmesan cheese leaving about ¼” ring bare around the outside of the circle. Repeat this one more time with the third dough ball.
- Roll the last dough ball out to about 10” circle and place on top.
- Place a 3” round biscuit cutter (but do not down) in the center of the dough circle, which acts as a guide to make the star cuts. Using a sharp knife, make cuts through the layers to end with 16 total pieces for 8 twist pairs.
- Remove the biscuit guide and twist 2 dough strips in opposite directions. Twist 2-3 times then pinch the pairs together at the ends, using a bit of water to seal it together if needed. Repeat with the remaining strips until you get eight pairs. Cover loosely with plastic wrap while you preheat the oven.
- Preheat the oven to 400 degrees. In a small bowl beat the egg. Brush the top of the star bread with the egg and bake for about 15 to 19 minutes until golden brown. Let cool for about 10 minutes and serve. Sprinkle with fresh grated parmesan cheese, or serve with additional pesto or marinara.
Notes
- Dough should be smooth and soft, not stiff.
- Milk: Use warm milk (115–120°F) for best yeast activation. Warm the milk in the microwave, about 30-40 seconds, or on the stovetop. Using a digital thermometer, make sure to add it to your mixing bowl when it’s slightly over 120 degrees F since the bowl will decrease the temperature of the water once added.
- Flour: Measure flour by weight or using the spoon-and-level method.
- Forming Tips: Spread pesto lightly to keep layers from slipping. Twist strips gently so the dough doesn’t tear. Pinch ends firmly to hold the star shape.
- Bake until golden brown; color is your best indicator.
- Serving: Best served warm, with marinara or seasoned dipping oil.
- Yeast: This recipe uses a fast action instant yeast, I like using Fleischmann’s RapidRise. If a standard style yeast is used, you may need to bloom the yeast first before making the dough to ensure a successful bread.
- Storage: Wrap leftovers in plastic wrap and leave at a cool room temperature. If in a humid location, refrigerate. Star bread can be enjoyed up to 2 days after baking, but is best fresh out of the oven.
- Reheating: If leftovers are chilled, you can leave at room temperature for about 20 minutes, or warm through at 50% power or lower for 1 minute in the microwave.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
