About the Recipe
There’s something so comforting about baking bread during the holidays — the smell of yeast, butter, and herbs wrapping the kitchen in warmth. This Herby Pull-Apart Bread Wreath takes that cozy feeling and turns it into a showstopping centerpiece — soft, golden rolls brushed with garlic herb butter, shaped into a wreath that’s perfect for sharing.
If you love traditional Swiss breads, this recipe feels like a festive cousin to my Zopf — that classic braided Sunday loaf - and the charming Grittibänz, those whimsical little bread figures often baked for St. Nicholas Day. For something fun and family-friendly, you might also enjoy my Hedgehog Bread, another pull-apart favorite that brings a touch of playfulness to the Easter table.
Whether you’re serving this wreath with baked brie, alongside soup, or as part of a holiday brunch spread, it’s a beautiful reminder that bread has a way of bringing people together - one warm, buttery piece at a time.
It looks stunning but comes together with simple pantry ingredients.
The dough bakes up soft and pillowy with a buttery, herby crust.
Perfect for pairing with soups, stews, or a baked brie centerpiece.
Make it ahead and rewarm before serving - it stays beautifully soft.
What You'll Love
Can I use fresh herbs instead of dried? Yes - substitute roughly three times the amount of fresh herbs for dried. Finely chop them and mix into the dough or butter topping.
Can I make the dough ahead of time? Absolutely. Prepare the dough, cover, and refrigerate overnight. Bring to room temperature and let it rise before baking.
Can I freeze the bread? Yes, baked pull-apart bread freezes well for up to one month. Reheat in a 325°F (160°C) oven until warm.
Why is my bread dense? The dough may have been under-proofed or the water too hot, which can inhibit yeast activity. Make sure the dough doubles in size before shaping.
What can I serve it with? It’s perfect with holiday mains, soups, or dips — or served with baked brie in the center for a festive presentation.
Frequently asked Questions
Ingredints Explained
Flour – Provides the soft yet structured base for the bread, giving it a tender, pull-apart texture.
Yeast – Leavens the dough and creates that airy, bakery-style crumb. Instant yeast ensures a faster, more reliable rise.
Sugar – Feeds the yeast and balances the salt and herbs with subtle sweetness.
Salt & garlic salt – Strengthen flavor and enhance the savory, aromatic profile. Garlic salt adds depth that pairs perfectly with herbs and butter.
Paprika – Adds a warm, golden tone to the crust and a gentle smokiness that enhances the bread’s aroma.
Rosemary & thyme – The signature herbs of this recipe; they perfume the bread with earthy, festive notes and make the flavor feel handcrafted.
White pepper – Adds mild heat and complexity without overpowering the herbs.
Olive oil – Keeps the dough supple, adds richness, and gives the crust a beautiful sheen.
Butter – Brushed on after baking for flavor, gloss, and that melt-in-your-mouth finish.
Egg wash – Optional, but gives the wreath a glossy, golden bakery look that’s perfect for special occasions.
Ingredients
For the Dough
3 cups (375 g) all-purpose flour
2¼ tsp instant yeast (1 packet)
1 tsp sugar
¾ tsp salt*
1 tsp garlic salt*
½ tsp paprika*
½ tsp dried rosemary*
½ tsp dried thyme*
¼ tsp white pepper*
1 cup (240 ml) warm water (about 110°F / 43°C)
3 tbsp olive oil (plus more for greasing)
1 egg (for egg wash, optional)
*For the spices I used Selefina Spices Try-Me Packs (portion)
For the Herb Butter Topping
2 tbsp unsalted butter, melted
½ tsp garlic salt
¼ tsp paprika
Pinch of rosemary and thyme
Preparation
Activate the yeast. In a large bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
Make the dough. Add olive oil, salt, garlic salt, paprika, rosemary, thyme, and white pepper. Mix in the flour gradually until a soft dough forms.
Knead until smooth. Knead for about 8 minutes by hand (or 5 in a stand mixer) until elastic and only slightly tacky. Add a touch more flour if needed.
First rise. Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot until doubled - about 1 hour.
Shape the knots. Punch down the dough and divide it into 12–15 equal pieces. Roll each piece into a rope about 6–7 inches long.Tie into a simple knot (see visual steps) and tuck the ends underneath for a neat look.
Form the wreath. Arrange the knots in a circle on a parchment-lined baking sheet, edges just touching to form a ring.
Second rise. Cover loosely and let rise 25–30 minutes, until puffy.
Brush and bake. Brush gently with egg wash (optional for shine). Sprinkle with a touch of paprika or rosemary if you’d like extra color.Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
Finish with herb butter. While warm, brush generously with melted butter mixed with garlic salt, paprika, and herbs. Let the butter seep into the creases - that’s where the magic happens.
Serve and enjoy. Serve with whipped herb butter, baked brie, or a bowl of creamy winter soup.
For a cheesier twist, tuck small cubes of Gruyère or mozzarella into a few knots before baking.
Recipe Card
Chef's Notes
Knead until smooth: The dough should be soft and slightly tacky but not sticky. Knead for 8–10 minutes by hand or 6–7 minutes in a mixer until elastic.
Warm proofing spot: Let your dough rise in a draft-free, warm space until doubled — about 60–90 minutes.
Shape your wreath: Roll into small dough balls and arrange them in a circle on parchment paper. For a more braided look, roll three long ropes and twist them before shaping into a ring.
Herb butter magic: Brush the melted butter over the baked bread while it’s still warm so the herbs and salt melt right into the crust.
Festive serving idea: Garnish the finished wreath with fresh rosemary sprigs and cranberries, or place a baked brie in the center for a striking appetizer.
Storage Tips
Room temperature: Best enjoyed fresh but can be stored covered for 1–2 days.
Refrigerator: Keeps for up to 4 days. Warm gently in the oven before serving.
Freezer: Freeze baked bread for up to 1 month. Thaw overnight and reheat at 325°F (160°C) until warm.
To re-crisp: Wrap loosely in foil and reheat to refresh the crust while keeping the interior soft.