Garlic Bread Wreath with Baked Brie Recipe

Garlic Bread Wreath with Baked Brie Recipe tastes like buttery garlic knots hugging a puddle of molten, creamy cheese, with just enough herbs and salt to keep you going back for “one more piece.” It works perfectly for holiday parties, game nights, or any cozy gathering, and you can pull it off in about 45 to 55 minutes total. I tested this on a random Tuesday with my kids circling the kitchen like hungry seagulls, and not a crumb survived.

Why Make This Garlic Bread Wreath with Baked Brie Recipe at Home

You control everything: the amount of garlic, the level of salt, how gooey you want the brie, and whether you go heavy on herbs or keep it simple. You also skip the mystery ingredients and get a fresh, hot, pull-apart garlic bread wreath that tastes like a fancy appetizer but feels as easy as a weeknight bake.

This recipe also looks impressive on the table, even if you feel like a “throw it in the oven and hope” kind of cook. Guests pull off warm, garlicky rolls and swipe them through bubbling brie, and everyone assumes you spent hours in the kitchen.

“This Garlic Bread Wreath with Baked Brie Recipe disappeared in under 10 minutes at our party, and people asked for the recipe before they finished chewing. ★★★★★”

Ingredients You Need

Dough options

You can use homemade dough or a shortcut dough, and both work great.

• Homemade pizza dough (recommended)

  • 2 ¼ teaspoons instant yeast (1 standard packet)
  • 1 cup warm water, about 110°F
  • 2 ½ to 3 cups all-purpose flour
  • 1 tablespoon sugar or honey
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt

• Shortcut dough options

  • 1 pound store-bought pizza dough (Trader Joe’s, local pizzeria, or grocery brand)
  • or 2 cans refrigerated pizza crust or biscuit dough for a softer, fluffier wreath

Use store dough when you feel short on time, and use homemade dough when you want a little weekend project.

Cheese and garlic butter

• 1 wheel brie, 8 to 10 ounces
• 6 tablespoons unsalted butter, melted
• 4 to 6 cloves garlic, very finely minced or grated
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried Italian seasoning
• ¼ teaspoon crushed red pepper flakes, optional
• ½ teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• ¼ cup grated parmesan or pecorino, optional but tasty

Use a mid-range brie here; you do not need a super fancy one. If brie feels too strong, use a mild double cream camembert or a small wheel of mild soft cheese that melts well.

Egg wash and garnish

• 1 large egg
• 1 tablespoon milk or cream
• Extra chopped parsley or chives for garnish

Equipment list

• Large mixing bowl (or stand mixer with dough hook if you use homemade dough)
• Measuring cups and spoons
• Baking sheet or round pizza pan
• Parchment paper
• Small oven-safe ramekin or a ring mold (to keep the center open)
• Pastry brush
• Sharp knife or bench scraper
• Small bowl for egg wash

Tips & Mistakes

• Cut the dough into equal pieces so the wreath bakes evenly and looks neat.
• Use very finely minced or grated garlic so it spreads evenly and does not burn in big chunks.
• Keep the brie cold until you need it so it holds its shape while the wreath bakes.
• Do not drown the dough in butter; coat generously but avoid big puddles that burn.
• Bake on parchment so you can slide the whole wreath to a serving board without tearing it.
• Check the bottom of the rolls near the end of baking so they turn golden, not dark brown.
• Let the wreath rest 5 minutes before serving so the brie settles but still flows when you cut it.
• Taste the garlic butter before brushing and adjust salt so the bread does not taste bland.
• Use fresh herbs if you can, and use dried herbs in smaller amounts so they do not overpower the garlic.
• Keep kids and guests from poking the brie while it bakes so it does not leak early.

How to Make Garlic Bread Wreath with Baked Brie Recipe

Step 1: Mix the dough (if making from scratch)

1. Add warm water, sugar or honey, and yeast to a large bowl. Stir and let it sit 5 minutes until the yeast foams on top.
2. Add 2 ½ cups flour, salt, and olive oil. Stir with a wooden spoon until a shaggy dough forms.
3. Knead by hand on a lightly floured surface for 7 to 10 minutes, or use a stand mixer with a dough hook for 5 to 7 minutes, until the dough feels smooth and slightly springy.
4. Add extra flour a tablespoon at a time if the dough sticks badly, but keep it slightly tacky so it bakes soft and fluffy.

Step 2: Let the dough rise

1. Lightly oil a clean bowl and place the dough inside. Turn the dough once so it picks up a thin coat of oil.
2. Cover the bowl with a clean towel or plastic wrap.
3. Let the dough rise in a warm spot for 45 to 60 minutes, until it doubles in size and feels airy when you poke it.

If you use store-bought dough, let it sit at room temperature for 30 minutes so it relaxes and stretches easily.

Step 3: Prepare the garlic butter

1. Melt the butter in a small saucepan or microwave-safe bowl.
2. Stir in the minced garlic, parsley, thyme or Italian seasoning, crushed red pepper flakes, salt, and pepper.
3. Taste a tiny bit and adjust salt or herbs.
4. Keep the garlic butter nearby with a pastry brush ready.

Step 4: Prep the pan and brie

1. Line a baking sheet or pizza pan with parchment paper.
2. Place a small oven-safe ramekin or ring mold in the center of the pan to mark the middle of the wreath.
3. Unwrap the brie and keep it in the fridge for now so it stays firm.

You can trim the top rind of the brie later if you want more exposed cheese, but keep the sides intact so it holds together.

Step 5: Shape the dough balls

1. Gently punch down the risen dough and place it on a lightly floured surface.
2. Shape it into a rough log and cut it into 18 to 22 equal pieces, depending on the size you want.
3. Roll each piece into a tight ball by cupping your hand over it and moving your hand in small circles on the counter.
4. Place each dough ball around the ramekin in a ring, leaving a little space between them so they can rise and puff.

Step 6: Brush with garlic butter and proof

1. Brush the dough balls generously with the garlic butter, but leave a little butter for after baking.
2. Cover the pan lightly with a towel and let the dough rest 20 to 25 minutes.
3. During this time, heat your oven to 375°F.

The dough balls should puff slightly and touch each other, which gives you that pull-apart effect.

Step 7: Add the brie and egg wash

1. In a small bowl, whisk the egg with the milk or cream to make an egg wash.
2. Remove the ramekin from the center of the wreath.
3. Place the cold brie wheel in the center space.
4. Brush the tops of the dough balls lightly with egg wash for a shiny, golden finish.

If you want, sprinkle grated parmesan over the dough balls at this point.

Step 8: Bake the wreath

1. Place the pan in the center of the preheated oven.
2. Bake 20 to 25 minutes, until the rolls turn deep golden on top and the brie looks puffed and soft.
3. If the top browns too quickly, tent a piece of foil loosely over the wreath for the last 5 minutes.
4. Check that the inner rolls also look cooked and not doughy; they should feel firm and springy when you tap them.

Step 9: Finish and garnish

1. Remove the pan from the oven and let the wreath rest 5 to 10 minutes.
2. Brush the warm rolls with the remaining garlic butter.
3. Sprinkle extra chopped parsley or chives over the top for color.
4. Transfer the parchment with the wreath to a serving board, or serve right on the pan if you feel casual about it.

Cut a small X in the top of the brie so guests can reach the molten center easily.

Variations I've Tried

• Herb overload version: Add fresh rosemary, basil, and extra thyme to the garlic butter, and sprinkle more herbs over the top after baking. This version tastes perfect for herb lovers and smells like a fancy bakery.
• Cheesy crust version: Mix shredded mozzarella and parmesan into the dough balls or sprinkle them over the top before baking. The cheese crisps on the edges and gives you extra pull when you tear off a piece.
• Spicy version: Double the crushed red pepper flakes and add a drizzle of hot honey over the brie right after baking. This version hits sweet, salty, and spicy in one bite.
• Stuffed dough balls: Tuck a small cube of mozzarella or provolone inside each dough ball before rolling. When you pull them apart, you get a mini cheese surprise before you even reach the brie.

How to Serve Garlic Bread Wreath with Baked Brie Recipe

Serve this Garlic Bread Wreath with Baked Brie Recipe hot or very warm so the brie stays melty and the garlic bread tastes soft and fluffy. Place it in the center of the table and let everyone pull off pieces and dip into the cheese. Add a platter of sliced apples, grapes, cherry tomatoes, roasted vegetables, or a crisp green salad on the side. Kids love it as a fun finger food, and adults treat it like the star appetizer at any gathering.

How to store

• Cooling: Let leftovers cool to room temperature for about 30 minutes so condensation does not soak the bread.
• Fridge: Store leftover pieces in an airtight container in the refrigerator for up to 3 days; keep the brie and bread together if you like, or separate if you want crisper reheating.
• Freezer: Freeze baked garlic bread pieces (without the brie) in a freezer bag for up to 2 months; thaw in the fridge overnight before reheating.
• Reheating in oven: Heat the wreath or pieces on a parchment-lined pan at 325°F for 8 to 12 minutes until warm and slightly crisp on the edges; cover loosely with foil if the top browns too fast.
• Reheating in air fryer: Air fry pieces at 320°F for 4 to 6 minutes until hot and lightly crisp.
• Microwave: Use the microwave only for quick single portions; heat 15 to 20 seconds at a time so the bread does not turn chewy.