Visual taste

Giant Garlic Babka

Posted by Owen Murphy on 28-08-2026

Food Recipes

What happens when a soft garlic knot meets the twisted layers of babka? You get something gloriously excessive in the best possible way: a giant braided loaf with buttery dough, a deeply savory garlic filling, crisp golden edges and enough Parmesan to make every slice smell like a pizzeria.

This recipe looks impressive, but the process is much more approachable than the finished loaf suggests. The dough is enriched with eggs, butter and a little sugar, while the filling doubles down on garlic with both fresh cloves and garlic powder.

Serve it warm with marinara for dipping and it easily becomes the centerpiece of a casual dinner or party table.

The recipe makes 10–12 servings. Active work is straightforward, but allow extra time for the dough to rise.

What You’ll Need

For the dough:

2¼ tsp instant dry yeast

50 g sugar

2 tsp Diamond Crystal kosher salt or 1¼ tsp Morton kosher salt

500 g all-purpose flour, plus extra for dusting

2 large eggs

1 cup warm water

10 tbsp unsalted butter, softened

For the filling and assembly:

1 head garlic, cloves separated and peeled

6 tbsp unsalted butter, softened

1 tsp garlic powder

1 tsp sugar

½ tsp crushed red pepper flakes

170 g Parmesan, finely grated, plus extra for serving

1 packed cup parsley leaves with tender stems

2 tbsp finely chopped parsley

1 tsp Diamond Crystal kosher salt or ½ tsp Morton kosher salt

1 large egg, beaten

2 tbsp extra-virgin olive oil

Marinara sauce, for serving

1. Make the Dough

Whisk together the yeast, sugar, salt and flour in a large bowl.

In a separate bowl, whisk the two eggs with 1 cup warm water. Pour the mixture into the dry ingredients, then add the softened butter.

Mix with your hands or a sturdy spatula for 6–8 minutes, until a rough, sticky dough forms.

Cover and leave it alone for 10 minutes.

Why the pause matters: the dough is sticky at first, and a short rest gives the flour time to absorb moisture, making kneading much easier.

Turn the dough onto a lightly floured surface and knead for 8–12 minutes, adding only enough flour to prevent sticking.

Once smooth and elastic, return it to the bowl, cover and leave at room temperature until doubled in size, about 2 hours.

2. Build the Garlic Filling

Set aside two garlic cloves for later.

Add the remaining garlic cloves to a food processor with the softened butter, garlic powder, sugar, red pepper flakes, Parmesan, parsley and salt.

Process only until the butter becomes smooth and the parsley is finely chopped.

No food processor? Finely chop the garlic and parsley, then mix everything together in a bowl.

The flavor here should be unapologetically garlicky. Fresh garlic brings sharpness, garlic powder spreads flavor evenly through the filling, and Parmesan adds salty depth.

3. Roll and Fill

Place the risen dough on a lightly floured surface.

Roll it into a rectangle measuring about 50 x 36 cm, keeping one short edge facing you.

Spread the garlic butter evenly over the entire surface.

Cut the rectangle in half lengthwise, then roll each section tightly from one long edge, just as you would when making cinnamon rolls.

You should now have two long logs.

Slice each log lengthwise with a serrated so the filling is exposed, creating four strands.

Tip: if the dough or butter becomes too soft, chill the logs for about 15 minutes before cutting. Firmer dough makes cleaner layers.

4. Create the Giant Knot

Lay two strands parallel on a large sheet of parchment paper, cut sides facing upward.

Place the remaining two strands across them at right angles, again with the filling visible.

Now weave the strands over and under one another, working around the loaf first in one direction and then back in the opposite direction.

Tuck the ends underneath and pinch them gently so the shape holds together.

The braid does not need to look perfectly symmetrical. In fact, slightly irregular twists create more exposed filling, which becomes beautifully browned in the oven.

5. Let It Rise Again

Slide the shaped loaf, still on the parchment, onto a large rimmed baking tray.

Cover loosely and leave it until visibly puffy, usually about 1 hour.

To check whether it is ready, gently press the dough with a damp finger.

If the indentation slowly begins to spring back but remains slightly visible, it is ready for the oven.

6. Bake Until Deeply Golden

Preheat the oven to 190°C with a rack positioned in the middle.

Mix the beaten egg with a generous pinch of salt and gently brush it over the surface.

Bake for 35–40 minutes, until deeply golden.

If you have an instant-read thermometer, the center should reach about 88°C.

Best texture: avoid pulling it from the oven too early. The outside should be browned enough to develop a slightly crisp crust while the center stays soft and fluffy.

7. Finish With Garlic Oil

Just before the babka finishes baking, finely grate the two reserved garlic cloves into a small saucepan.

Add the olive oil and a pinch of salt.

Warm gently for about 2 minutes, stirring occasionally. You are not trying to fry the garlic; the goal is simply to perfume the oil.

Let it cool slightly, then stir in the chopped parsley.

Transfer the baked loaf to a wire rack and immediately brush the warm surface with the garlic oil.

Finish with another generous shower of Parmesan.

Serve It Properly

Bring the entire loaf to the table while it is still warm and let everyone pull or slice off pieces. Place a bowl of warm marinara alongside for dipping.

The appeal of this giant garlic knot is all about contrast: fluffy enriched dough, molten garlic butter, salty Parmesan, fresh parsley and crisp, caramelized edges. It looks like a celebration loaf, tastes like the best part of a pizza night, and makes tearing into bread feel like an event rather than a side dish.