Garlic Knot Babka
Ingredients
- 3 1/2 cups (420g) bread flour
- 2 1/4 tsp (7g) active dry yeast
- 1 tbsp granulated sugar
- 1 tsp fine sea salt
- 3/4 cup (180ml) warm whole milk (110°F/43°C)
- 2 large eggs, room temperature
- 1/2 cup (115g) unsalted butter, softened
- 8 cloves garlic, finely minced
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (100g) freshly grated Parmesan cheese
- 1/2 cup (50g) shredded low-moisture mozzarella
- 1/4 cup finely chopped fresh Italian parsley
- 1 tsp flaky sea salt
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Instructions
- 1
In a stand mixer fitted with a dough hook, whisk the warm milk, sugar, and yeast together; let rest for 5 to 10 minutes until foamy.
- 2
Add flour, fine salt, and eggs, mixing on low speed until a shaggy dough forms. Gradually incorporate the softened butter one tablespoon at a time, then knead on medium speed for 8 to 10 minutes until smooth and elastic.
- 3
Transfer dough to a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours until doubled in volume.
- 4
Prepare the filling by combining melted butter, minced garlic, chopped parsley, Parmesan, and mozzarella in a medium bowl.
- 5
Roll the risen dough out on a lightly floured surface into a 12x16-inch rectangle. Spread the garlic-cheese mixture evenly over the surface, leaving a half-inch border.
- 6
Roll the dough tightly into a log along the long edge. Slice the log in half lengthwise using a sharp serrated knife to expose the inner layers, then twist the two strands over each other into a two-strand braid.
- 7
Place the braided loaf into a greased 9x5-inch loaf pan, cover loosely, and let rise for 30 to 45 minutes until puffy.
- 8
Preheat oven to 375°F (190°C). Bake for 35 to 40 minutes until golden brown, then brush immediately with extra garlic butter and sprinkle with flaky sea salt before slicing.
Notes
Sautéing the minced garlic briefly in butter before mixing the filling tempers its raw sharpness into a rich, sweet garlic flavor. For an extra kick, add a pinch of red pepper flakes or smoked paprika into the cheese layer. Always use a serrated bread knife to slice the raw rolled log cleanly without squishing the delicate layers.
The Story Behind Garlic Knot Babka
Babka originated in Eastern European Jewish communities in the early 19th century, created by twisting excess challah dough filled with fruit jam or cinnamon. As Ashkenazi immigrants settled in New York City, local bakeries transformed the loaf into a rich, chocolate-laced indulgence. The savory turn unites this centuries-old Eastern European braid with the iconic Brooklyn garlic knot, invented by pizzeria owners in the 1970s to avoid wasting leftover pizza dough scraps. This recipe represents a harmonious bridge between Eastern European baking traditions and classic Italian-American pizzeria flavors.
Discover Garlic Knot Babka
Uri Scheft
Famous for his work at Lehamim Bakery and Breads Bakery, Uri Scheft revolutionized modern artisanal babka by perfecting laminated, high-hydration yeast doughs with intricate twists. His approach highlights long fermentations and bold fillings that elevate traditional comfort breads into spectacular showpieces.