This sourdough pastry star bread, filled with spinach and artichoke dip is not only a showstopper at the appetizer table, but it’s incredibly delicious. This recipe uses sourdough discard and your favorite spinach and artichoke dip, it’s sure to become a favorite for every holiday season.
❤️ Why You’ll Love Spinach Dip Star Bread
I’m sure you have seen the cinnamon star bread that is served around the holidays! Well, I wanted to enjoy that same thing but with a savory version because we do more of a brunch/ lunch spread for Christmas. So, this no yeast, no rise savory pastry that is filled with your favorite spinach dip hits all the right notes for me! I hope you love it too.
🍲 Ingredients
Sourdough discard – unfed, inactive sourdough starter.
Flour – I like to use organic, unbleached all-purpose flour from Costco, but you can use what you have on hand! Organic isn’t totally necessary but I would always recommend using unbleached.
Butter – Cold butter makes this more of a savory pastry.
Sugar – Granulated sure gives the pastry just a touch of a sweetness that compliments that spinach dip really well.
Baking soda + powder – This is our leavening agent in the dough while it is baking.
Spinach dip – You can absolutely use homemade spinach and artichoke dip, or store bought! My favorite spinach dip is the one from Costco!
Cheese – I don’t like this to be too cheesy, so I just use a sprinkle of grated parmesan at the end. But feel free to fill each layer with whatever cheese you and your family likes best!
👩🍳 How to Make Spinach Dip Star Bread
- In a large mixing bowl, whisk together your all-purpose flour, salt, baking powder, baking soda, and sugar.
- Grate your cutter and add into the bowl, mixing until it is all coated in flour.
- Mix together your sourdough discard and milk and add to the bowl.
- Combine everything until a cohesive dough ball forms. Knead for 3 – 5 minutes. If the dough is too sticky, add one tablespoon of flour at a time until it is easy to handle.
- Cover your bowl and let your dough rest for 1 – 2 hours. (or in the fridge overnight)
- When your dough has rested, place it onto a floured work surface and shape into a ball. Cut the ball into 4 evenly sized pieces.
- Use a rolling pin to roll one ball out onto a piece of parchment paper and into a 12-inch disc shape. (doing this on parchment paper will make it easier to transfer to a baking sheet and easier to serve).
- Repeat this step rolling each piece out. Take your first layer and spread a heaping 1/2 cup of spinach dip all over the dough. Sprinkle with grated parm.
- Layer the second circle of dough right on top and repeat with your spinach dip. Repeat this until you layer the fourth circle of dough on top. Pinch the edges of the circle together to create a seam for the spinach dip.
- Place a small bowl to the center of the circle as a guide for cutting.
- Use your bench scraper to cut the dough circle into 16 equal sections, cutting from the center where the bowl is, outward.
- To shape the star, take two adjacent strips and twist them away from each other, then pinch the ends together. Repeat this step until all strips are twisted and pinched.
- Preheat your oven to 375 degrees.
- Transfer your star bread to a baking sheet easily using the parchment paper underneath. Brush with egg wash.
- Bake at 375 for 35 – 40 minutes until golden brown.
- Sprinkle some extra grated parmesan on top of your bread and serve warm! Enjoy.
🪄 Tips and Tricks
- Twisting: Ensure that each twist is firm but not too tight; this helps the bread hold its shape while baking.
- Oven Temperature: Preheat your oven properly to ensure even cooking. Ever oven is different so adjust accordingly, the star bread should be golden and crispy.
- Serving Warm: Spinach dip star bread tastes best warm. You can reheat leftovers in the oven wrapped in foil to prevent drying out.
- Dipping Sauce: Serve with a side of marinara, aioli, or a tangy dipping sauce to enhance the flavor.
- Add Cheese: Consider adding shredded cheese (like mozzarella or cheddar) to the spinach filling for an extra cheesy version.
🗒 Variations
You can fill this pastry with just about anything! I’ve done a buffalo chicken dip before for a game day and that was delicious. Feel free to experiment!
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🗒 Substitutions
The biggest substitution you can make with this is in the filling! Use homemade spinach dip or your favorite store-bought spinach dip.
Use bread flour or whole wheat flour for different taste and texture!
You can also substitute granulated sugar for honey or brown sugar.
🗒 Best served with
- Serve with a side of marinara, aioli, or a tangy dipping sauce to enhance the flavor.
- For a rustic look, serve the Spinach Dip Star Bread on a wooden board with extra dipping sauce, crackers, or veggie sticks around it.
- Holiday party side dishes/ appetizers.
👝 How to Store Leftovers
Store your leftover star bread in an airtight container in the refrigerator for up to a week! When you’re ready to reheat, place on a baking sheet and into a 350-degree oven until warmed through.
🤔 Common Questions
Dough Freezing: You can make the dough ahead of time and freeze it. Just let it thaw and rise in the refrigerator before shaping.
Assembled Bread: You can also assemble the star bread and freeze it (before baking). Just allow it to rise and bake directly from the freezer, extending the baking time as necessary.
Spinach and Artichoke Sourdough Star
Equipment
- baking dish
- Rolling Pin
- Parchment Paper
Ingredients
- 3 cups all-purpose flour
- 2 tbs granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 stick cold butter
- ¾ cup milk
- ¾ cup sourdough discard
- 1 egg for egg wash
Filling
- 2 – 4 cups spinach dip
- 1 cup grated parmesan cheese
Instructions
- In a large mixing bowl, whisk together your all-purpose flour, salt, baking powder, baking soda, and sugar.
- Grate your cutter and add into the bowl, mixing until it is all coated in flour.
- Mix together your sourdough discard and milk and add to the bowl.
- Combine everything until a cohesive dough ball forms. Knead for 3 – 5 minutes. If the dough is too sticky, add one tablespoon of flour at a time until it is easy to handle.
- Cover your bowl and let your dough rest for 1 – 2 hours. (or in the fridge overnight)
- When your dough has rested, place it onto a floured work surface and shape into a ball. Cut the ball into 4 evenly sized pieces.
- Use a rolling pin to roll one ball out onto a piece of parchment paper and into a 12-inch disc shape. (doing this on parchment paper will make it easier to transfer to a baking sheet and easier to serve).
- Repeat this step rolling each piece out. Take your first layer and spread a heaping 1/2 cup of spinach dip all over the dough. Sprinkle with grated parm.
- Layer the second circle of dough right on top and repeat with your spinach dip. Repeat this until you layer the fourth circle of dough on top. Pinch the edges of the circle together to create a seam for the spinach dip.
- Place a small bowl to the center of the circle as a guide for cutting.
- Use your bench scraper to cut the dough circle into 16 equal sections, cutting from the center where the bowl is, outward.
- To shape the star, take two adjacent strips and twist them away from each other, then pinch the ends together. Repeat this step until all strips are twisted and pinched.
- Preheat your oven to 375 degrees.
- Transfer your star bread to a baking sheet easily using the parchment paper underneath. Brush with egg wash.
- Bake at 375 for 35 – 40 minutes until golden brown.
- Sprinkle some extra grated parmesan on top of your bread and serve warm! Enjoy.
Notes
- Twisting: Ensure that each twist is firm but not too tight; this helps the bread hold its shape while baking.
- Oven Temperature: Preheat your oven properly to ensure even cooking. Ever oven is different so adjust accordingly, the star bread should be golden and crispy.
- Serving Warm: Spinach dip star bread tastes best warm. You can reheat leftovers in the oven wrapped in foil to prevent drying out.
- Dipping Sauce: Serve with a side of marinara, aioli, or a tangy dipping sauce to enhance the flavor.
- Add Cheese: Consider adding shredded cheese (like mozzarella or cheddar) to the spinach filling for an extra cheesy version.
Nutrition
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