Sourdough Garlic, Dill and Feta Twist Loaf

This sourdough garlic, dill, and feta twist loaf is a show-stopping bread that is SO much simpler to make than it looks. It combines inclusions like feta cheese, dill, and garlic, but I’ll give you flavor variations you can try instead. Perfect for entertaining, as a gift, or as a flavorful addition to a simple dinner, this loaf not only looks stunning but tastes incredible too.

Check out my automatic Sourdough Calculator if you want to adjust anything in this or any sourdough recipe, and my guides on using freshly milled flour.

Kitchen Equipment

Any links point you to equipment I use regularly and highly recommend.

Ingredients: Notes, Variations, Substitutions

• Garlic: For a milder garlic flavor, roast the cloves first and then mash before spreading.
• Sugar can be replaced with an equal amount of honey.
• Feta cheese doesn’t melt but becomes stiff and dry. Chopping the crumbles into smaller pieces allows the flavor to be distributed evenly.
• Fresh dill is preferred for a vibrant flavor, but dried dill can be used—use about one-third of the amount.

Herbs: Replace dill with:

• Fresh rosemary: Use 1 tablespoon finely chopped. Rosemary pairs beautifully with sharp cheddar or Parmesan for a savory and aromatic combination. Use 1 tablespoon finely chopped.
• Fresh thyme: Use 1 tablespoon finely chopped.
• Parsley: Use 2 tablespoons finely chopped for a milder flavor.
• Basil: Use 2 tablespoons finely chopped for a sweeter, more aromatic loaf.
• Dried herbs: Substitute fresh herbs with dried ones at one-third the amount (e.g., 1 teaspoon dried rosemary).

Cheeses: Replace feta with:

• Goat cheese: Use 115 grams. It pairs wonderfully with thyme or rosemary for a savory twist.
• Sharp cheddar: Use 115 grams, shredded and cubed, for a more robust and even flavor.
• Blue cheese: Use 85 grams. It pairs best with rosemary for a strong, earthy complement or parsley for a milder balance.
• Ricotta: Use 115 grams.
• Parmesan: Use 85 g, finely grated, for a salty and nutty flavor.

Sourdough Twist Loaf Step-by-Step

Start with a fed and active 100% hydration Sourdough Starter that is bubbly and at peak — it should have at least doubled in size within 4-12 hours of its last feeding and be slightly domed at the top to indicate it is actually at peak. You can use it before peak, but right at peak is best.

In a medium mixing bowl, combine the starter with lukewarm water, salt, milk, and sugar or honey until the starter is dissolved in the liquid. I use my Danish dough whisk to mix everything together.

Add the flours and mix until the flour is completely absorbed into a loose and shaggy dough.

I use my dough whisk for this part to start and then my hands to finish. Don’t worry about shaping the dough or it being smooth right now, leave it shaggy.

Cover the bowl and leave it alone to absorb the flour fully for about 30 minutes.

After the 30 minutes is up, work the mass of shaggy dough into a ball, semi-smooth in texture by doing simple stretch and folds. Do this directly in the bowl. Take a small piece of dough from the side and slightly underneath the mass of raw dough. Stretch that small piece of dough upwards 2-4 inches before folding the piece over the ball into its center.

I turn the bowl with one hand and repeat this stretch and fold motion little by little around the entire ball until the shaggy texture starts to transform into something smooth and supple like you see in the photos.

This should take about a minute or so. You will start to feel the dough resist when you fold the pieces into the middle — that’s the gluten developing and tightening; it’s a good sign. When it resists and the dough loses the softness and suppleness, that means it’s time to stop.

Cover the dough again and leave it alone for 20-30 minutes. Then repeat the stretch and fold action again.

I will do 3-4 stretch and fold sessions 20-30 minutes apart.

*Cover the dough and let it rise at room temperature until it is **doubled in size.

*It is difficult to judge volume in a mixing bowl, and I recommend using a straight-sided bulk-fermentation container with volume printed on the outside. This container helps keep you from over or under-fermenting your sourdough bread.

**In the summer, in a hot kitchen, it may be better to only allow your dough to rise 70% of its volume before proceeding with the recipe.

This should take about 8-10 hours in a room that is around 70 degrees Fahrenheit.

Once risen, the dough can be chilled overnight in your refrigerator or worked immediately into the braid.

Prepare a baking sheet with parchment paper. Set it aside.

Move the dough onto the lightly floured surface and roll it into a long rectangular shape.

With a rolling pin, keep rolling the dough into a thin rectangle, approximately 16 inches by 18 inches, with narrow ends to the right and left.

Sprinkle the garlic, dill, and feta onto the surface, going to the edges but leaving an inch free at the top all around the dough.

Starting at the lower right corner, start rolling the dough onto itself from right to left, pulling with slight tension towards yourself to make a taught roll.

Once in a roll, with seam side down, start a cut through the length of the log approximately 2 inches from an end and completely through the log to and through the opposite end.

Gently twist the two sides together, keeping the cut side to the top so you can see all of the layers.

Pinch the bottom of the twist together to form a seal for the toppings.

Once twisted, take the top and curl it forward towards itself and curl the bottom backward towards itself, making a curly ‘S’ shape.

Gently scoop up the braid and place it gently on the parchment-papered baking sheet. Cover the baking sheet loosely with plastic wrap or a linen cloth and let it rise again until puffy and risen, about 1-2 hours.

Preheat the oven to 400 degrees Fahrenheit.

Once the braid has risen, if you wish, brush it with egg wash for a shiny finish or a milk wash for a gently golden finish.

Bake it in the preheated oven for 35 minutes.

Remove and let cool for 2-3 hours before cutting into slices.