Spinach Artichoke Star Pull-Apart Bread

This Spinach Artichoke Star Pull-Apart Bread is soft, fluffy, cheesy, and made for sharing. It starts with a simple enriched dough and gets layered with a creamy spinach artichoke filling, then twisted into a beautiful star that pulls apart effortlessly.

It looks impressive, but it’s surprisingly simple to make, perfect for holidays, gatherings, or anytime you want a centerpiece bread that doubles as an appetizer.

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Why I Love This Recipe

It’s comforting, shareable, and always a showstopper. Everyone pulls off their own piece, and the creamy spinach artichoke filling paired with soft, homemade bread is just hard to beat. It’s the kind of recipe that feels special without being fussy — exactly what good homemade food should be.

Spinach Artichoke Star Pull-Apart Bread

Ingredients

Dough Ingredients

• 1¾ cups warm water (100–110°F / 38–43°C)

• ¼ cup honey or sugar

• 1 tablespoon active dry yeast

• ¼ cup butter, melted

• 1 large egg

• 2½ teaspoons salt

• 4–5 cups bread flour

Spinach Artichoke Filling

• 1 (14 oz) can artichoke hearts, drained and chopped

• ½ cup sour cream

• ½ cup mayonnaise

• 8 oz cream cheese, room temperature

• 1 cup freshly grated Parmesan cheese, loosely measured

• 1 clove garlic, minced

• ½ cup frozen spinach, thawed and very well squeezed dry

How to Make It:

Make the Dough

1. In the bowl of a stand mixer, combine warm water and honey (or sugar). Sprinkle yeast over the top and let sit for 5 minutes, until foamy.

2. Add melted butter, egg, salt, and 2 cups of flour. Mix to combine. Gradually add remaining flour until the dough is soft and slightly tacky, but not sticky.

3. Knead 5–7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise 1 hour, or until doubled in size.

   
   

   Make the Filling

4. In a mixing bowl, combine sour cream, mayonnaise, cream cheese, spinach, artichokes, garlic, and ¾ cup of the Parmesan. Mix until smooth. Refrigerate while shaping the dough, a chilled filling is easier to work with.

   
   

   Shape the Star

5. Punch down the dough and divide into 4 equal pieces.

6. Roll each piece into a 10–11 inch circle. Place one circle on a parchment-lined baking sheet. Spread a thin, even layer of filling, leaving a ½-inch border.

7. Repeat with the second and third circles, adding filling each time. Place the fourth circle on top without filling.

8. Place a small cup or bowl in the center and gently press to mark a circle (do not cut through).

   
   

   Cut & Twist

9. Using a sharp knife or bench scraper, cut the dough into 16 equal strips, stopping at the center circle.

10. Take two adjacent strips and twist them away from each other twice, then pinch the ends together. Repeat all the way around to form an 8-point star.

11. Cover loosely and let rise 20–30 minutes, until slightly puffy.

    
    

    Bake

12. Preheat oven to 375°F (190°C). Whisk together egg and water and gently brush over the dough.

13. Bake for 25–30 minutes, until golden brown and baked through. If it browns too quickly, tent loosely with foil. Let cool 10 minutes before serving.

Notes & Tips

• Use thick filling: Make sure spinach is very well squeezed dry.

• Don’t overfill: A thin layer prevents leaking during proofing.

• Chill if needed: If the dough feels very soft, refrigerate the shaped star for 10–15 minutes before baking.

• Serve warm: Best enjoyed fresh from the oven.

Make-Ahead Option

• Assemble the star completely, cover tightly, and refrigerate overnight.

• Remove from fridge 45–60 minutes before baking to allow it to puff slightly.

• Bake as directed

  
  

The Recipe:

Did you try making these Spinach Artichoke Star Pull-Apart Bread? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!