A savory, herb-and-cheese-filled bread with a golden crust and a beautifully twisted braid—this loaf is a showstopper. I love serving it as an appetizer, side dish, or even a snack when I want something comforting and packed with flavor.

Why You’ll Love This Recipe

I always reach for this twisted herb and cheese bread when I want something both cozy and impressive. The crust bakes up golden and crisp, while the inside stays soft and creamy thanks to a generous filling of cream cheese, mozzarella, and Parmesan. The fresh herbs bring everything to life, and that twist? It’s not just pretty—it makes sure every slice has the perfect balance of bread and cheese. I also appreciate how easy it is to customize with whatever herbs or cheeses I have on hand.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ½ cups all-purpose flour, plus more for dusting
1 packet active dry yeast (2 ¼ tsp)
1 ½ teaspoon granulated sugar
1 ¼ teaspoon salt
1 ¼ cups warm water (105–115 °F)
2 tablespoon olive oil, plus more for greasing
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup chopped fresh Italian parsley
2 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1 large egg
1 tablespoon milk or water
Everything bagel seasoning (optional, for topping)
Additional grated Parmesan cheese (optional, for topping)
Dried Italian herbs (optional, for topping)

directions

I start by activating the yeast: I combine warm water, sugar, and yeast, then let it sit for 5–10 minutes until foamy.
In another bowl, I whisk together the flour and salt.
I pour the yeast mixture and olive oil into the dry ingredients and mix until a shaggy dough forms.
On a floured surface, I knead the dough for 6–8 minutes until smooth and elastic—or I use a stand mixer with a dough hook. If it’s sticky, I add more flour a tablespoon at a time.
I grease a bowl with olive oil, place the dough inside, turn it to coat, and cover it. Then I let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
While the dough rises, I prepare the filling by mixing cream cheese, mozzarella, Parmesan, herbs, garlic, and seasonings.
For easier spreading, I sometimes refrigerate the filling for 15–20 minutes.
I preheat the oven to 375 °F and line a baking sheet with parchment paper.
Once the dough has risen, I punch it down and roll it out into a 12×18-inch rectangle on a floured surface.
I spread the filling evenly, leaving a ½-inch border on one long side.
Rolling from the opposite long side, I create a tight log and pinch the seam to seal.
I slice the log in half lengthwise and keep the cut sides facing up.
Then I gently twist the two strands together, keeping the filling visible.
I transfer the twisted loaf onto the baking sheet, shaping it into a circle or leaving it long.
I brush the surface with egg wash (egg beaten with milk or water).
If I want to dress it up, I sprinkle everything bagel seasoning, more Parmesan, or dried herbs on top.
I bake the loaf for 25–30 minutes until golden and bubbly, tenting with foil if it browns too fast.
Once out of the oven, I let it cool a few minutes on the sheet, then move it to a rack to cool completely.

Servings and timing

This recipe yields 1 twisted loaf, perfect for 8–10 slices depending on thickness.

Prep Time: 30 minutes
Rise Time: 90 minutes
Cook Time: 25 minutes
Total Time: About 2 hours and 30 minutes

Variations

I like swapping in cheeses like Gruyère, Provolone, or even a bit of goat cheese when I’m feeling adventurous. For the herbs, rosemary or thyme are delicious alternatives. If I want a little heat, I mix in cayenne pepper. Add-ins like sun-dried tomatoes, chopped spinach, or roasted red peppers take the flavor up a notch too. And when I need to prep ahead, I refrigerate the dough and filling separately overnight—super helpful for planning.

storage/reheating

Once the bread is baked and cooled, I store it wrapped in plastic wrap and foil at room temperature for up to 2 days or refrigerate it for 4–5 days. For longer storage, I freeze the loaf tightly wrapped for up to 2 months. When I’m ready to reheat, I let it thaw completely (if frozen), then warm slices in a 300 °F oven for 8–10 minutes or microwave individual pieces for 20–30 seconds.

FAQs

How do I know if my yeast is active?

I always look for foam after mixing the yeast with warm water and sugar. If nothing happens after 10 minutes, I start over with fresh yeast.

Can I use dried herbs instead of fresh?

Yes, I can substitute dried herbs using about one-third the amount of the fresh herb measurement.

What if the dough is too sticky?

If the dough sticks to everything, I sprinkle in extra flour a tablespoon at a time while kneading until it smooths out.

Can I make the bread ahead of time?

Absolutely—I refrigerate the dough and filling separately overnight and assemble the loaf the next day after letting the dough come to room temperature.

Why is my filling leaking out during baking?

To prevent leaks, I make sure the seam is tightly sealed and always use the egg wash to secure the surface.

Conclusion

This twisted herb and cheese bread has become one of my favorite ways to turn simple ingredients into something truly special. It’s flavorful, beautiful to look at, and endlessly adaptable. Whether I’m bringing it to a gathering or enjoying a slice with soup, it always hits the spot.