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This savory Leek Bread is made with melted leeks and cheese and is the perfect accompaniment to soups, stews, and salads. (Allow 2 1/2 hours with 35 minutes of active, hands-on time. )
We’ve been baking up this Leek Bread since November, getting it nice and perfect for you. Brian has been in heaven! It’s fun to make and full of amazing flavor- the perfect pairing to soups, stews and salads.
It’s filled with cheese- use goat cheese, mozzarella and/ or pecorino. Super tasty!
It starts with mixing up the simple dough.
Savory Leek Bread | 45 Second video
Flour, Instant yeast, olive oil, milk (or nut milk) and salt.
Using instant yeast, saves a couple of steps and makes this rise quickly. Kneed for 5 minutes.
Oil the boil, cover with a damp kitchen towel and place somewhere warm allowing 1 – 1.5 hours to rise and double in size.
While it is rising, make the leek filling.
Cut the leeks into rounds. Give a good washing.
Saute in a little butter or olive oil, over low heat, taking your time, until tender. Add garlic if you like.
Once the leeks are tender, turn the heat off.
Once the dough has doubled in size, roll it out on a heavily floured surface, into a 12 x 16-inch rectangle.
Add the seasoned leeks, goat cheese (or mozzarella) and parmesan (or romano). Using two different kinds of cheese works best here!
Then starting from the narrower end, roll it up and place it on parchment-lined sheet pan. So your roll will be roughly 12 inches long.
Using kitchen scissors, slice at a 45-degree angle, every inch or so, about 2/3 of the way deep, cut little “beaks”.
Then pull the beaks to each side, alternating to expose the filling.
Cover with a kitchen towel and let rise 20 minutes. Preheat the oven to 350F
Brush with the egg wash to give it a nice golden sheen.
Bake at 350 F degrees on the middle rack until puffed and golden, 30-40 minutes, rotating it halfway through if need be.
When you open the oven door, your house will smell amazing.
Pull it apart or slice it up. Up to you!
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I hope you are enjoying being at home these days. I always find comfort in the kitchen, I hope you find it too.
- Prep Time: 40
- Cook Time: 120
- Total Time: 2 hours 10 minutes
- Yield: 10 1x
- Category: bread
- Method: baked
- Cuisine: northwest
- Diet: Vegetarian
A simple delicious recipe for crusty Leek Bread to serve with your favorite soups, stews and salads. Allow 2 1/2 hours with 35 minutes active time.
- 1 cup milk (or nut milk), lukewarm
- 1 package, fast-acting Instant Yeast (2 1/4 teaspoons) see notes for active dry yeast
- 4 tablespoons olive oil or melted butter or ghee
- 1 egg
- 1 1/4 teaspoon salt
- 3 cups white flour (400 grams) or a blend of whole wheat and white.
- 2 large leeks, sliced, and rinsed well. ( Or you could sub 2 caramelized onions instead.)
- 1–2 tablespoons olive oil or butter
- 1 tablespoon fresh thyme (or one teaspoon dried) or sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic, rough chopped (optional)
- 1 cup goat cheese, crumbled (4 ounces) or used shredded Mozzerella Cheese
- 1/2 cup shredded parmesan or pecorino
- 1 egg
- 1 tablespoon water
- pinch salt
- In a stand mixer or in a large bowl, mix yeast and milk together. Whisk in the egg, oil, salt , then stir in the flour and knead for five minutes. The dough should be semi-soft, not stiff.
- Oil the boil and the ball of dough, placing it back in the bowl. Cover with a damp kitchen towel and let it rise until doubled, about 1 – 1 1/2 hours.
- In the meantime, cut, rinse and saute the leeks with the oil in a large skillet over low heat. The moisture from rinsing them will help soften them. Add the garlic, thyme, and salt and pepper. When the garlic is fragrant and the leeks are tender, turn the heat off and let this cool.
- Preheat oven to 350F
- When dough has doubled, place it on a well-floured surface and roll it into roughly a 12-inch by 16-inch rectangle. Spread out the tender, seasoned leeks and sprinkle with cheese. Make sure to use at least 2 kinds of cheese here for the best flavor – adding a melty cheese like mozzarella- and make doubly sure you salted your leeks in the pan. 🙂
- Starting from the narrower end, roll into a roll. Fold the ends under and place on of parchment– lined sheet pan.
- Cut little “beaks” into the dough (refer to photos) at a 45-degree angle, 2/3 rds of the way deep at one-inch intervals. Then pull the points out towards the edges, alternating sides. (See photo above.) Cover with a towel and let rest 20 minutes.
- Make the egg wash by whisking the egg, water and salt in a small bowl. Brush the dough gently with egg wash. (Or use butter or half and half).
- Place in the hot oven, on the middle rack, uncovered. Check at 20 minutes (rotating if need be) and continue baking until puffed and golden for an additional 20-30 minutes until beautifully golden. NO pale loaves please. 🙂 Internal temp should be at 200F.
Enjoy! Your home will smell amaaaaaaazing!
Use two kinds of cheese for the best flavor include a melty one.
If using Active Dry Yeast ( not fast-acting or Instant yeast) mix the yeast with the luke warm milk first, add a pinch of sugar and let stand 5-10 minutes before adding the remaining ingredients. Allow 2 1/2-3 hours (double) rising time.
If subbing whole wheat for part of this, you may need more milk.
- Serving Size: 1/10th
- Calories: 286
- Sugar: 1.1 g
- Sodium: 317.3 mg
- Fat: 13.1 g
- Saturated Fat: 4.6 g
- Carbohydrates: 32.3 g
- Fiber: 1.5 g
- Protein: 9.8 g
- Cholesterol: 24.1 mg
Keywords: leek bread, crusty bread, easy bread recipe, pull apart bread with leeks
Hi, I love this recipe – have tried with leeks and onions, and both come out amazing!
How many calories are in this? I see 286 cals but not the serving size.
Hi Mindy- a serving size is 1/10th of the loaf. 🙂
I make this recipe all the time and it is the best! It is so versatile and allows endless variations. I’ve made this vegetarian and with meat. Your recipes are so clear and easy to follow. Thank you for your wonderful newsletter and recipes. Happy and healthy new year to you!!
Thanks so much Randi- when you add meat- what do you add? Just curious!
So delicious! I’ve made it a couple of times and it is better once it cools off quite a bit. Looking forward to making it with other fillings!
Glad you are enjoying!
We have made this leek bread twice since harvesting leeks in October. We are using a combination of feta, mozzarella and Parmesan cheese. It tastes wonderful.
We have enjoyed your potato leek soup recipe with the leek bread.
Thank you for this recipe!
So wonderful! I used half spelt flour and half white, and used aquafaba for egg – perfect!
Oh awesome Maya, great to know!
I’ve always been intimidated about baking my own bread – not sure why, but this recipe definitely inspires me to give it a go. Looks wonderful and very impressive presentation!
It’s super fun to make Cherylynn!
Could you give also an alternative gluten free bread dough?
I don’t have one here, I’m sorry.
This looks wonderful but we are gluten free. Do you think subbing a gluten-free blend for the flour would work? Will it not rise without the gluten?
Jennifer, I think it should rise fine with GF flour blend- there is yeast in this.
I just made the Savory Leek Bread and it came out so beautifully – I wish I could send you the pics! I used white whole wheat bread flour instead of all purpose flour, bec I needed to use it up and so maybe the crumb was a bit more dense? I don’t know, I’m not a bread baker, but everyone at our book club party loved it. It was really EASY, great directions, looked pretty as a picture when it came out of the oven, but I couldn’t find where you add the thyme in the recipe, so I just added it to the sautéed leeks.
Great to hear! I will update the recipe, thanks for catching that.
Just found your website, by accident am thrilled with the selections! Thank you!
Awesome June- happy you are here!
Fantastic! Definitely one that I’ve been making on a regular basis. My loaf never looked as pretty as the pictures even when I was using traditional ap/whole wheat flour blend, but now that I’ve switched to all einkorn I’ve completely given up on trying to make it pretty bc the gluten structure just can’t deal with the handling. I roll it up, cut with scissors and that’s it.
The bread keeps well in room temp for 2 days (eat as is) or longer in the fridge (warm up in microwave).
Great to hear Bowie!
Question: is this best prepared day of intended eating or can it be made a day before? And if it’s okay day before how best to store it
I love this best served warm right out of the oven, when the cheese is melty. That being said, it is still good the next day, and maybe you reheat it a bit?
Thank you for replying. My preference would be to make the day of but I need to travel to get to the get together. Hence I need to make something the day before So this might not work but I’ll definitely be making this soon Sounds yummy
This bread looks so good, and I would like to make it to go along with the Mulligatawny soup, for a friend who is vegan. Do you think it would be as good without the cheese, or is there something else that I could use. I am not super thrilled with vegan cheese, but am open to trying one that you have used and recommend.
I won’t lie- I really love this with the cheese. What if you added something like a vegan pesto?
I’ve made this recipe many times and it always comes out so good! My parents always ask me to make it on special occasions. The flavours are great and the bread is so soft.
I have used the dough recipe alone to make a loaf of bread and it came out light and soft.
Awesome Anni! Great to hear!
Sylvia, this is one of my favorite breads to bake. I make it often and it always gets rave reviews. The dough is beautiful to work with and the recipe is easy but the results look spectacular!
Thanks so much Gloria!
Love the idea of this recipe. For time sake, could I use puff pastry instead? Figuring it would wrap beautifully and offer similar results? Thanks for the continued, delicious inspiration. Love your blog!
I love that idea Molly! If you give it a try will you let us all know how it turns out?
I would like to make this with sourdough starter, how much proofing time would I need instead of instant yeast? TIA
Hi Rose, You would just have to eyeball it- my guess is use 1/4 cup starter, let it almost double 6-8 hours?