Garlic and herb butter vegan babka is a savory spin a sweet Jewish classic. It makes a showstopping conversation piece with how intricate it is.
Move over sweet babkas, there’s a savory friend in town! Ok, corny-ness aside, this savory garlic and herb butter vegan babka will have your taste buds so happy!
If you have never heard of Babka before, the hold on to your seat, because you’re in for one of the most delicious recipes.
Babka is a braided sweet bread that is of Jewish decent. It became widely popular in the United States in the 2010s with the success of Breads Bakery in NYC and Instagram.
Babka means grandmother and refers to grandmothers who made this recipe from leftover challah after Shabbat, from our research. They would twist the bread with seeds and nuts.
Traditionally, it was filled with cinnamon. However, when Jewish people arrived in New York city, chocolate was added.
People have been known to add in apples or cheesecake, or make even savory versions. There are also similar versions to other cultures.
Essentially, it is a made very similar to how you would make cinnamon rolls, but instead of slicing circular pieces and placing them in a cake pan, you slice the roll length wise and do a double braided twist and then place in a loaf pan.
The end result is this stunning masterpiece of woven dough and filling, like marbling, through the bread. Eat it in slices.
For today’s recipe we are going to be making a savory version that is simply amazing!
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Can you make this a Top 8 Allergen Free Babka Bread?
We do not currently have a gluten free dough recipe to recommend, although we are working to create one.
For the remaining ingredients, yes you can. We recommend oat milk which is allergen friendly.
And ensure that you are use a soy free, dairy free butter. We use Earth Balance Soy free that comes in a red tub.
For the vegan parmesan, use one that is safe for you or you can use our nut free version.
Nothing else included in the recipe contains a Top 8 allergen.
Can I prep savory vegan babka ahead of time?
This bread can be made and stored in an air tight container for 5-7 days.
Also — when making the dough, once you put cover the bowl to rise, Instead of leaving in a warm place, you can place the bowl in the fridge up to 2 days before you plan to use it.
Just make the recipe as written, cover and place in fridge until ready to use.
What other savory vegan bread recipes can I make?
If you love bread, this you will love this garlic and herb butter vegan babka. However, you may be wondering what other savory vegan bread options you can make. Here’s some of our favorite:
- The Best Vegan Dinner Rolls
- Vegan Chimichurri Monkey Bread
- Easy Vegan Garlic Knots
- Vegan Pumpkin Dinner Rolls
- Vegan Italian Cheesy Bread Rolls
- Tuscan Mushroom Rolls
- Vegan Ham Broccoli and Cheese Rolls
- Vegan Sausage Egg and Cheese Rolls
- Easy Vegan Soft Pretzel Bites
- Vegan Bread Bowls
- Vegan Pesto Rolls
- Easy Vegan Focaccia
- Vegan Hawaiian Rolls
Vegan Challah Bread
Ingredients
- 4 1/2 cups flour (we prefer bread, can use all-purpose)
- 1/4 cup vegan cane sugar
- 1 package instant yeast (1 package = 2 1/4 tsp)
- 1 1/4 tsp salt
- 1/2 cup mashed sweet potato (sub with white potato or pumpkin))m
- 1/4 cup vegan butter, melted
- 1 1/2/ cup water
For the simple syrup
- 1 tbsp maple syrup
- 1 tbsp plant based milk
Instructions
- In a large bowl, whisk together flour, sugar, yeast, and salt. Set bowl aside.
- In a second bowl (preferably a stand mixer bowl if you have one), add the mashed potato, vegan butter and water. Whisk together until combined.
- With the paddle attachment, add dry mix in two separate times. The switch to the dough hook and add the remaining dry mix in separate times. Combining just until mixed.
- Let knead for 8-10 minutes or until it doesn't stick to the bowl. It will pull away from the dough. Still slightly sticky but not sticking to your hands.
- Spray bowl, form into a ball and place ball inside. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- Punch it down. Let rise again for 40-60 minutes until risen again.
- Uncover, punch down again and take out. Cut dough into 6 equal pieces – using a scale if possible. *See notes if you would rather do a 3 strand braid instead of 6.
- Roll each section into a 16 inch log, tappering the ends (making them smaller).
- Lay all 6 logs in front of your vertically.
- At the top pinch 3 logs together and then pinch together the remaining 3 together. Then pinch the two sections together (see video for visual)
- Think of each strand as a number. Far left will be 1 and far right will be 6.
- Cross the two outer strands (1 and 6).
- Move strand 1 to the middle, crossing over strands 2 and 3.
- Cross strand 5 over 4, 3, 2, 1 to be on the far left.
- Then cross strand 6 over 5 and 4 to be in the middle.
- Finally cross strand 2, over 3, 4, 5, and 6 to be on the far right.
- Repeat the above 4 steps until you read the bottom of your bread.
- Pinch the ends, and tuck them underneath the bread (on both ends).
- Lay braided bread on a parchment lined baking sheet. Cover for 35-40.
- 15 minutes before done, preheat oven to 375 degrees F. Make the simple syrup by adding the maple syrup and dairy free milk to a bowl and whisk.
- Once ready, brush the dough with the syrup simple mixture.
- Bake for 35-40 minutes. Remove from oven and serve.
Notes
Nutrition
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