|

Pesto Star Bread Recipe

ByMadison
Jump to Recipe· 4.6 from 12 reviews

If you love bread that’s as beautiful as it is delicious, you’re going to be obsessed with this Pesto Star Bread Recipe. It’s a stunning centerpiece that’s fun to make and even more fun to pull apart and share with friends or family. With layers of fragrant pesto and nutty Parmesan peeking through a soft, tender dough, this star bread is the perfect combo of eye-catching and irresistible. So grab your apron, and let me walk you through how to nail this recipe with ease—you’ll have a show-stopping bread that tastes just as amazing as it looks!

🧡

Why This Recipe Works

  • Simple ingredients with a twist: The addition of instant mashed potato flakes keeps the bread incredibly soft and tender, giving it that perfect homemade feel.
  • Beautiful, sharable shape: The star design isn’t just pretty—it helps portion the bread so everyone gets their own cheesy, pesto-filled twist.
  • Fast and forgiving: Using instant yeast speeds up the rise, and the dough stays soft and easy to work with, even if you’re new to bread making.
  • Flavor-packed filling: Combining pesto and Parmesan creates layers of umami that make every bite special.
Pesto Star Bread, Pesto Star Bread Recipe, Easy Pesto Bread, Beautiful Bread Ideas, Showstopping 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 to create a soft, flavorful dough that perfectly showcases the bold pesto and salty Parmesan filling. I always recommend using good-quality pesto—you’ll notice such a difference! Also, don’t skip the instant potato flakes; trust me on this one, it’s a little secret for extra softness.

Pesto Star Bread, Pesto Star Bread Recipe, Easy Pesto Bread, Beautiful Bread Ideas, Showstopping 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: The backbone of your dough; be sure to spoon and level for accurate measurement so your dough isn’t too dry or wet.
  • Instant mashed potato flakes: Adds moisture and tenderness, keeping the bread soft even the next day.
  • Granulated sugar: Feeds the yeast and lightly sweetens the bread balancing the salty cheese and herbal pesto.
  • Salt: Enhances all the flavors and strengthens gluten for better texture.
  • Warm whole milk: Helps activate the yeast and keeps the bread rich and tender — make sure it’s just warm to the touch (115-120°F) so you don’t kill the yeast.
  • Instant yeast: No need to pre-bloom; this makes the process faster and easier, but watch your proof times to avoid overproofing.
  • Unsalted butter: Adds richness and softness to the dough; room temperature butter blends in smoothly.
  • Pesto: I recommend using your favorite pre-made pesto or homemade if you have time—basil, pine nuts, and Parmesan meld so well.
  • Parmesan cheese: Grated or shredded—its salty, nutty flavor complements the pesto perfectly.
  • Egg: Used for the egg wash, it gives the bread that gorgeous golden, shiny crust.
📝
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.

Tweak to Your Taste

You can totally play around with this Pesto Star Bread Recipe to make it your own. I like to swap in different cheeses or add herbs to the dough sometimes—it’s all about keeping it fun and tasty for your family or friends.

  • Variation: I once added sun-dried tomatoes to the pesto layer and it elevated the flavor beautifully—feel free to mix in chopped olives or fresh herbs too!
  • Dietary tweaks: Use dairy-free butter and vegan pesto to make it vegan-friendly without losing much flavor.
  • Spicy kick: Add a pinch of red pepper flakes to the pesto layer if you’re craving a little heat.

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

Step 1: Mixing and Activating the Dough

First, mix your dry ingredients—the flour, instant mashed potato flakes, sugar, and salt—in a large bowl and set aside. Then, in your stand mixer bowl, stir together the warm milk and instant yeast. Give it a few minutes—about 3—to let the yeast bloom. You’ll know it’s ready when the mixture looks foamy; this means your bread will rise beautifully.

Step 2: Kneading to a Soft, Smooth Dough

Add the flour mixture and butter to your yeast mixture and use the dough hook on medium speed for about 5 to 7 minutes. You’re looking for a dough that feels soft and smooth — not stiff or dry. This step is crucial because the instant mashed potato flakes help keep it tender, so don’t skip kneading enough here. Once done, grease a bowl lightly, transfer the dough in and flip it once to coat both sides, then cover tightly and let rise for about an hour until doubled in size.

Step 3: Rolling and Layering the Star

After the dough has doubled, gently punch it down and divide into 4 equal balls. Roll out one ball into a thin 10-inch round and place it on a parchment-lined baking sheet. Spread one-third of your pesto over the dough, leaving a ¼-inch border, then sprinkle with a quarter cup of Parmesan. Repeat this process with the next two balls, layering pesto and cheese. Finally, top with the fourth rolled dough circle, leaving it plain on top.

Step 4: Shaping the Star

Now here’s the fun part—the star shape! Place a 3-inch biscuit cutter in the very center of the stacked rounds (don’t press down). Using a sharp knife, cut the dough into 16 even strips, cutting from the edge of the biscuit cutter to the outer edge. Remove the cutter, then carefully twist each pair of strips in opposite directions 2-3 times, pinching the ends together to seal. Cover loosely with plastic wrap while your oven preheats.

Step 5: Baking to Perfection

Brush the star gently with a beaten egg for a glossy finish, and bake at 400°F for 15-19 minutes, until it’s beautifully golden brown. Let it cool slightly (about 10 minutes) before serving—trust me, it’s even better warm. I like to sprinkle a little extra Parmesan on top or serve with a side of additional pesto or marinara sauce.

💡

Pro Tips for Making Pesto Star Bread Recipe

  • Perfect Dough Temperature: Always add your warm milk slowly and check temperature with a thermometer—too hot and your yeast dies; too cold and it won’t activate well.
  • Pesto Layer Control: Spread pesto thinly and evenly so the layers stick together well and don’t slide apart when you’re twisting the strips.
  • Gentle Twisting: Twist your dough strips gently 2-3 times—too many twists can tear the dough, making it harder to seal the ends.
  • Watch Your Bake Time: The color of the crust is your best guide—it should be golden brown, not pale or burnt. Keep an eye near the 15-minute mark!

How to Serve Pesto Star Bread Recipe

Pesto Star Bread, Pesto Star Bread Recipe, Easy Pesto Bread, Beautiful Bread Ideas, Showstopping 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 a little fresh grated Parmesan over the warm star bread for an extra cheesy punch and a touch of flaky sea salt to boost the flavors. Sometimes, I also add a sprinkle of finely chopped fresh basil or parsley to brighten up the presentation and add a fresh herbal note.

Side Dishes

This bread pairs beautifully with Mediterranean-inspired dishes like roasted tomato soup, a fresh arugula salad with lemon vinaigrette, or even a chilled tomato basil gazpacho for warmer days. It’s also fantastic as part of a brunch spread alongside scrambled eggs or roasted veggies.

Creative Ways to Present

For special occasions, I like to serve the Pesto Star Bread warm, placed on a wooden board with small dipping bowls of extra pesto, marinara sauce, and olive oil infused with garlic and herbs. The star shape naturally encourages sharing, making it fun for holidays or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed the fresh bread, wrap whatever’s left tightly in plastic wrap and store it at cool room temperature if your kitchen isn’t too humid. In more humid climates, I recommend refrigeration to prevent sogginess. Leftovers stay tasty for up to 2 days—though fresh from the oven is definitely best.

Freezing

If you want to save some for later, you can freeze the fully baked, cooled star bread by wrapping it tightly in plastic wrap and then foil. When you’re ready, let it thaw overnight in the fridge before reheating—this preserves the texture wonderfully.

Reheating

I like reheating leftover pesto star bread in a 350°F oven for 5 to 7 minutes to revive the crust’s crunch and warm the cheesy layers. If you’re in a pinch, microwave it at 50% power for 30 seconds, but the oven method keeps it tasting closest to fresh.

FAQs

  1. Can I use regular mashed potatoes instead of instant potato flakes?

    Instant potato flakes work best because they absorb moisture evenly and help create a soft but not sticky dough. Using regular mashed potatoes might add too much moisture and make the dough too wet or dense, so I wouldn’t recommend it for this recipe.

  2. What if I don’t have a biscuit cutter for the center circle?

    If you don’t have a biscuit cutter, you can use a small cup or lid with about a 3-inch diameter as a guide for cutting the star. Remember not to cut through the center—just use it as a reference point to keep your cuts neat and even.

  3. Can I make this bread ahead and refrigerate before baking?

    Yes! After shaping your bread, you can cover it tightly and refrigerate overnight. Just remember to bring it back to room temperature (about an hour) before baking to ensure the best rise and texture.

  4. Is it okay to use store-bought pesto?

    Absolutely. I often use a high-quality store-bought pesto when I’m short on time—just make sure it’s flavorful and not too watery so your layers don’t get soggy. You can always drain a bit if it seems too loose.

  5. How can I tell when the bread is done baking?

    Look for a deep golden brown color on the crust and slightly pull away from the parchment paper edges. You can also tap the bottom lightly (once cooled) for a hollow sound, but color is usually the best indicator.

Final Thoughts

This Pesto Star Bread Recipe is one of those beautiful, surprisingly easy bakes that always impresses guests and delights the family. I love how the soft, tender dough combines with savory pesto and Parmesan to create those little pull-apart twists that are both fun to eat and gorgeous to serve. Once you try it, you’ll keep coming back to this recipe for parties, brunches, or any day you want to treat yourself. Give it a try—you won’t regret making this star shine in your kitchen!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pesto Star Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: Madison
  • 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

This Pesto Star Bread is a beautifully layered, aromatic bread filled with vibrant pesto and Parmesan cheese, twisted into an elegant star shape. Perfect for serving as an appetizer or alongside meals, it features a soft, flavorful dough enriched with potato flakes for extra tenderness and a golden, glossy finish from an egg wash.

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 to ¾ cup Pesto pre-made
  • ¾ cup Parmesan cheese grated or shredded

Topping

  • 1 Egg for egg wash

Instructions

  1. Mix dry ingredients. In a large bowl, combine the flour, potato flakes, sugar, and salt. Set this mixture aside.
  2. Bloom yeast and make dough. In the bowl of a stand mixer, add the warm milk and instant yeast, stirring to activate the yeast. Let sit for 3 minutes. Then add the flour mixture and room temperature butter. Using the dough hook, mix on medium speed for 5-7 minutes until the dough is smooth and soft.
  3. First rise. Transfer the dough to a lightly greased bowl (using about ½ tablespoon vegetable oil), turning the dough so all sides are greased. Cover and let rise in a warm place for 1 hour until doubled in size.
  4. Prepare dough rounds. On a floured surface, divide the dough into 4 equal balls. Roll out one ball into a 10-inch round and place it on a parchment-lined baking sheet. Spread ⅓ of the pesto evenly, then sprinkle ¼ cup Parmesan cheese over the top, leaving a ¼-inch border around the edges.
  5. Layer dough and filling. Repeat rolling and layering the next two dough balls with pesto and Parmesan in the same manner, placing each on top of the previous layer. Finally, roll out the last ball to a 10-inch circle and layer on top without any filling.
  6. Cut the star shape. Place a 3-inch round biscuit cutter in the center as a guide (do not press down). Using a sharp knife, cut the dough into 16 strips, stopping at the edge of the center guide to form 8 pairs of strips.
  7. Twist the strips. Remove the biscuit cutter and twist each pair of dough strips in opposite directions 2-3 times. Pinch the ends together firmly, using a bit of water if necessary to seal. Repeat for all pairs to create the star shape.
  8. Second rise and preheat oven. Cover the star bread loosely with plastic wrap and preheat the oven to 400 degrees Fahrenheit.
  9. Apply egg wash and bake. Beat the egg in a small bowl and brush it gently over the entire top of the star bread. Bake for 15 to 19 minutes until the bread is golden brown.
  10. Cool and serve. Allow the bread to cool on the baking sheet for about 10 minutes. Optionally, sprinkle fresh grated Parmesan on top and serve warm with additional pesto or marinara sauce.

Notes

  • Dough should feel smooth and soft rather than stiff for the best texture.
  • Warm the milk to 115-120°F to activate the yeast properly; use a digital thermometer for accuracy.
  • Measure flour by weight or use the spoon-and-level method to avoid dense dough.
  • Spread pesto lightly to prevent the layers from slipping when twisting.
  • Twist strips gently to avoid tearing the dough and pinch ends firmly to hold the star shape.
  • Bake until golden brown; color is the best indicator of doneness.
  • Serve best warm with marinara sauce or a seasoned dipping oil.
  • Use fast action instant yeast like Fleischmann’s RapidRise for best results; if using regular yeast, bloom it beforehand.
  • Wrap leftovers tightly and store at cool room temperature or refrigerate in humid climates; best eaten within 2 days.
  • To reheat chilled leftovers, bring to room temperature for 20 minutes or warm at 50% power for 1 minute in the microwave.

Nutrition

  • Serving Size: 1 slice
  • Calories: 210 kcal
  • Sugar: 2 g
  • Sodium: 280 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 35 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star