Homemade Cheese Babka Recipe

This savory herb and cheese babka is made from a rich, buttery brioche-style dough filled with fresh herbs, garlic, and melting cheeses. The result is a tender, flavorful loaf with beautiful swirls of cheesy herb filling—perfect for breakfast, a snack, or served alongside soup. If you enjoy savory breads and braided loaves, this Cheese Babka is a must-try.

What is a babka?

Babka is a traditional Eastern European braided loaf made from an enriched yeast dough similar to brioche or challah. Typically filled, rolled, and twisted into a loaf, classic fillings include chocolate, cinnamon, or cream cheese. This savory version swaps sweet fillings for an herb-and-cheese spread, creating a richly flavored bread with a tender crumb and an appealing golden crust.

This Cheese Babka combines fresh rosemary, thyme, sage, and basil with garlic, butter, mozzarella and cheddar to create a savory, aromatic swirl inside a soft, buttery dough. The textures range from pillowy bread to gooey cheese and crisp edges, making every slice satisfying.

Ingredients to make a Cheese Babka

• All-purpose flour — about 2 3/4 cups, plus extra for dusting.
• 2 large eggs — enrich the dough and add a tender crumb.
• 1 1/2 tsp active dry yeast — for leavening.
• 1/2 cup whole milk — warm, to bloom the yeast (or warm water if needed).
• 1 tsp sugar — to help the yeast activate.
• Fresh rosemary and thyme — added to the dough for subtle herb flavor.
• 4 tbsp unsalted butter — room temperature for the dough; more for the filling.

Babka Filling

• 4 tbsp unsalted butter, softened — easy to spread.
• Fresh herbs: thyme, sage, rosemary, basil — finely chopped for bright, savory notes.
• 3 garlic cloves, finely diced — for aromatic depth.
• 1 cup shredded mozzarella — for pull and melt.
• 1 cup shredded cheddar — for savory flavor.

Egg Wash

The egg wash gives the babka a glossy, golden top. Whisk together and brush just before baking.

• 1 egg yolk
• 2 tbsp milk

Tips

• For deeper flavor, let the dough rise, punch it down, and refrigerate overnight (18–24 hours). Cold retardation develops more complex taste.
• If your kitchen is cool, place the covered dough in the oven with the light on (do not turn the oven on) to provide a warm, draft-free proofing spot.
• Add a pinch of lemon zest to the filling for a subtle bright note that balances the cheese.

Substitutions

• Swap the cheeses for your favorites: pepper jack, Colby-Jack, farmer’s cheese, or grated Parmesan all work well.
• If you don’t have milk, warm water will activate the yeast fine.
• Salted butter can be used, but consider reducing or omitting added dough salt since the cheese contributes saltiness.

How to make a Cheese Babka

Make the Dough

• Warm the milk (about 100–110°F / slightly warm to the touch), whisk in the yeast and sugar, and let sit 5–10 minutes until foamy.
• In a mixer fitted with a dough hook, combine the yeast mixture, flour, eggs, kosher salt, and the chopped rosemary and thyme. Mix on low, then medium for 3–4 minutes, until the dough comes together and starts pulling from the bowl.
• With the mixer running, add the softened butter one tablespoon at a time. After all butter is incorporated, mix 6–8 minutes until the dough is elastic. Perform a windowpane test: if it stretches thin without tearing, it’s ready.

Let the dough rise

• Grease a large bowl, place the dough inside, cover, and let rise in a warm place 1–1½ hours until doubled.
• While the dough rises, combine the softened butter with chopped herbs and garlic for the filling.
• Punch down the risen dough, roll it out on a lightly floured surface to a 10×14 inch rectangle.

Assemble the Babka

• Spread the herb butter evenly over the dough, then sprinkle the shredded mozzarella and cheddar.
• Roll the dough tightly into a log, pinch the seam, and trim the ends.
• Slice the log lengthwise, keeping the top connected, then twist the two pieces around each other so the filling shows. Pinch the ends to seal.
• Place the twisted loaf into a greased 9×5 loaf pan, cover, and let rise for about an hour until puffy.

Bake!

• Preheat the oven to 350°F (175°C). Whisk the egg yolk with milk and brush the top of the loaf. Bake 35–40 minutes until golden and cooked through. Cool slightly before slicing.

What to eat with a Cheese Babka

This savory babka is delicious on its own as a snack, toasted for breakfast, or served warm alongside soups and salads. It pairs well with coffee or tea, and is especially lovely with a comforting tomato or vegetable soup for dipping.

Recipe FAQs

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