Irresistible Christmas Tree Garlic Bread

If you ask me, garlic bread shaped like a Christmas tree is the best kind of holiday magic.

This pull-apart bread makes a fun party centerpiece that’s loaded with buttery garlic flavor and melted mozzarella. Soft homemade dough gets brushed with garlic butter and arranged into a festive tree shape that guests can pull apart.

Each piece is stuffed with gooey cheese and seasoned with cilantro, chili flakes, and sea salt for a little kick. The dough comes together easily and bakes up golden brown and fragrant.

It’s a crowd-pleasing appetizer that looks impressive but is actually pretty simple to make.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for this Christmas tree garlic bread, and it’s what most people already have in their pantry. You can use either bleached or unbleached all-purpose flour – both will give you a soft, fluffy bread that holds its shape well. If you’re outside the US and see “Maida” at the store, that’s just another name for refined all-purpose flour and works perfectly here. Keep in mind that you might need slightly more or less than the 3 1/2 cups listed, depending on humidity and how you measure your flour, so add it gradually until your dough feels soft and just slightly sticky to the touch.

Options for Substitutions

This festive bread is pretty forgiving when it comes to swaps:

• Active dry yeast: If you have instant yeast instead, you can use the same amount and skip the step of dissolving it in water – just mix it directly with the flour.
• All purpose flour: Bread flour works great here and will give you a slightly chewier texture. You can also use half whole wheat flour for a nuttier flavor, though you might need a bit more water.
• Mozzarella cheese: Try cheddar, provolone, or a blend of Italian cheeses. For a dairy-free version, use your favorite plant-based cheese that melts well.
• Fresh herbs: Don’t have fresh cilantro, parsley, or rosemary? Dried herbs work too – just use about 1 teaspoon total since dried herbs are more concentrated.
• Garlic powder: Fresh minced garlic (about 3-4 cloves) gives a stronger flavor. Mix it into the melted butter before brushing on the bread.
• Butter: Olive oil or melted coconut oil can replace butter in both the dough and the garlic mixture for a dairy-free option.

Watch Out for These Mistakes While Baking

The biggest mistake people make with yeast dough is using water that’s too hot, which kills the yeast – aim for lukewarm water around 100-110°F, or about the temperature of a warm bath.

Don’t skip the rising times or try to rush them by cranking up the heat, as proper rising is what gives your garlic bread that soft, fluffy texture instead of a dense, heavy result.

When arranging your dough balls into the tree shape, make sure they’re touching but not squished together, which allows them to rise and bake evenly while still pulling apart easily when served.

Adding the mozzarella cheese halfway through baking prevents it from burning or becoming too brown, so set a timer and don’t forget this step for perfectly melted, golden cheese on top.

What to Serve With Christmas Tree Garlic Bread?

This festive garlic bread is perfect as an appetizer for your holiday party, and it pairs beautifully with a warm bowl of marinara sauce or creamy spinach artichoke dip for dunking. Since it’s already loaded with garlic butter and cheese, I like to serve it alongside a simple Italian pasta dish like spaghetti marinara or baked ziti to round out the meal. It also works great as part of a holiday spread with antipasto platters, roasted vegetables, or a fresh Caesar salad. If you’re hosting a casual get-together, set it out with some olive oil and balsamic vinegar for dipping, or serve it next to a big pot of tomato soup for the coziest winter dinner.

Storage Instructions

Store: Once your Christmas tree garlic bread has cooled completely, wrap it tightly in aluminum foil or place it in an airtight container. It’ll stay fresh at room temperature for about 2 days, or you can keep it in the fridge for up to 4 days if you want it to last a bit longer.

Freeze: This garlic bread freezes really well, which is great for making ahead during the busy holiday season. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 2 months. You can freeze it before or after baking, whichever works better for you.

Reheat: To bring back that fresh-baked taste, wrap the bread in foil and warm it in a 350°F oven for about 10-15 minutes. If you want the top extra crispy, unwrap the foil for the last few minutes. You can also reheat individual pieces in the microwave for about 20-30 seconds, though the oven method gives you better results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 35-40 g
• Fat: 55-65 g
• Carbohydrates: 220-240 g

Ingredients

For the dough:

• 1 cup warm water (105-110°F)
• 1/2 tbsp sugar
• 1/2 tbsp honey
• 2 1/4 tsp active dry yeast
• 3 1/4 cups all-purpose flour
• 2 tbsp milk powder
• 1 1/4 tsp salt
• 3 tbsp unsalted butter (melted and cooled)
• 1 large egg (room temperature)

For the filling and glaze:

• 1/2 cup mozzarella (cut into 1-inch cubes)
• 5 tbsp unsalted butter
• 3/4 tsp sea salt
• 2 tbsp fresh cilantro (finely chopped)
• 1 1/2 tsp garlic powder
• 1/4 tsp red chili flakes

Step 1: Activate the Yeast and Build the Dough

• 1 cup warm water
• 1/2 tbsp sugar
• 1/2 tbsp honey
• 2 1/4 tsp active dry yeast
• 3 1/4 cups all-purpose flour
• 2 tbsp milk powder
• 1 1/4 tsp salt
• 3 tbsp unsalted butter

Combine warm water (105-110°F), sugar, and honey in a large bowl, then sprinkle the active dry yeast over the surface and let it sit for 10 minutes until foamy—this ensures the yeast is alive and active before mixing.

Add 3 cups of flour, milk powder, salt, and the cooled melted butter, stirring until a shaggy dough forms.

Gradually add the remaining 1/4 cup flour while kneading by hand for 8-10 minutes until the dough becomes smooth and elastic.

The dough should be slightly tacky but not sticky; I find that kneading on a lightly floured surface helps develop gluten without adding too much extra flour.

Step 2: First Rise and Shape the Dough

• dough from Step 1

Place the kneaded dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 90 minutes until doubled in size.

Once risen, punch down the dough gently and transfer it to a work surface.

Roll the dough out to about 1/2 inch thickness, then cut it into 18 roughly equal pieces.

Shape each piece into a tight ball by pulling the edges toward the center and rolling it on the surface to create tension.

Step 3: Arrange and Second Rise

• dough balls from Step 2
• 1 large egg

Arrange the dough balls on a parchment-lined baking sheet in a triangle or Christmas tree shape, starting with a single ball at the top and increasing the number of balls as you move down to create the tree silhouette.

Cover loosely with plastic wrap or a towel and let rise for 20-30 minutes until puffy and increased in volume.

While the dough rises, crack the egg into a small bowl, beat it lightly with a fork to create an egg wash, and set aside.

Step 4: Egg Wash, Bake, and Add Cheese

• egg wash from Step 3
• 1/2 cup mozzarella

Preheat your oven to 350°F.

Brush the risen dough balls generously with the egg wash, making sure to coat each one evenly for a golden finish.

Bake for 10-12 minutes, then carefully open the oven and nestle the mozzarella cubes into the gaps and tops of the dough balls—I like to press them gently so they stay put and melt into the bread.

Return to the oven and bake for another 10-13 minutes until the bread is golden brown and the cheese is melted and bubbling.

Step 5: Prepare the Garlic Herb Butter

• 5 tbsp unsalted butter
• 3/4 tsp sea salt
• 2 tbsp fresh cilantro
• 1 1/2 tsp garlic powder
• 1/4 tsp red chili flakes

While the bread bakes, melt 5 tablespoons of unsalted butter in a small saucepan over low heat.

Add the garlic powder, sea salt, red chili flakes, and fresh cilantro, stirring gently until well combined and fragrant.

Keep the heat low to prevent the herbs from burning; the butter should be warm and infused but not browning.

Set aside and keep warm until the bread comes out of the oven.

Step 6: Finish and Serve

• baked bread from Step 4
• garlic herb butter from Step 5

Remove the Christmas tree garlic bread from the oven and let it cool for 2-3 minutes on the baking sheet.

Transfer to a serving platter and generously brush the entire tree with the garlic herb butter from Step 5, making sure to coat all the dough balls evenly.

Serve warm while the bread is still soft and the cheese and butter are melted.