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Baked goods

Garlic bread wreaths with pumpkin seeds

Name: Garlic bread wreaths with pumpkin seeds
Yield: 2 wreaths
Cuisine: Slovak
Ingredients: 500 g Semi-coarse wheat flour; 125 g Hera (baking margarine); 150 g Pumpkin seeds; 1 Garlic clove; 1 tbsp Granulated sugar; 30 g Fresh yeast; 300 ml Water; to taste Ground white pepper

Two savory yeast bread wreaths made with semi-coarse wheat flour, baking margarine, garlic, white pepper, and pumpkin seeds, baked at 180 °C.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 30 min
Cook time: 30 min
Temperature: 180 °C (350 °F)
Servings: 2 wreaths
Difficulty: Easy
Cuisine: Slovak

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These garlic bread wreaths with pumpkin seeds are savory yeast breads made with semi-coarse wheat flour and melted Hera baking margarine, flavored with garlic and white pepper. Half the seeds are kneaded directly into the dough, which is then left to rise in a warm place until doubled in size. The wreaths are baked at 180 °C (350 °F) and can be served with soup, wine, or as a snack for guests. You can also use finely diced bacon instead of pumpkin seeds.

Ingredients

Semi-coarse wheat flour 500 g
Hera (baking margarine) 125 g
Pumpkin seeds 150 g
Garlic clove 1
Granulated sugar 1 tbsp
Fresh yeast 30 g
Water 300 ml
Ground white pepper to taste

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Instructions

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Stir the sugar, yeast, and a tablespoon of flour into the warm water. Let stand in a warm place for a few minutes until the yeast mixture begins to rise.
Place the remaining flour, salt, finely chopped or crushed garlic, half the pumpkin seeds, and melted Hera baking margarine in a large bowl and mix.
Add the risen yeast mixture and knead by hand until the dough is smooth and elastic. Cover the well-kneaded dough with a kitchen towel and let rise in a warm place until doubled in size.
Divide the dough in half on a floured work surface. Shape each half into a ball, poke a hole through the center, and use a circular motion with your hand to widen and smooth the opening. Transfer the wreaths to a baking sheet lined with parchment paper, brush with water, and sprinkle with pumpkin seeds. Let rise again in a warm place, then bake in an oven preheated to 180 °C (350 °F) until golden.

Tip: Make the hole in each wreath larger than you want the finished opening to be, as it will narrow during rising and baking. You can toast the seeds for the dough in a dry skillet beforehand, but leave the seeds for sprinkling raw—they will toast in the oven.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 324 kcal
Protein: 8.9 g
Carbohydrates: 37 g
of which sugars: 1.5 g
Fat: 16 g
of which saturates: 2.9 g
Fiber: 2.2 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Cesnakový veniec s tekvicovými semiačkami