• Prep: 4 h
  • Cook: 50 min
  • Serves: 8-12

Chef Leah Cohen decided to swap out sweet swirls for a bold, hearty blend of top-notch Bowery spinach and rich feta which was a game-changer. Trust us, one bite and you’ll be team #SavoryBabka too!

More about Leah
  • 550g all purpose flour
  • 2.5 teaspoons instant dry yeast
  • 2 large eggs, room temperature
  • 160g whole milk, warmed to 80-90 degrees Fahrenheit
  • 55g granulated sugar
  • 2 teaspoons kosher salt
  • 140g unsalted butter, softened + more for greasing pans
  • 2 sticks unsalted butter
  • 2 heads roasted garlic
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon sumac
  • 1 teaspoon chili flakes
  • 1 lb crumbled feta cheese
  • 24 ounces raw Bowery Farming Spinach; blanched, squeeze dry, and chopped (please note the spinach needs to be as dry as possible )
  1. Whisk together the flour and yeast in the bowl of a stand mixer.
  2. Combine the egg, milk, and salt in a separate bowl.
  3. Using the dough hook attachment mix the flour and slowly drizzle in the milk mixture. Then add the butter.
  4. When the dough forms a ball and is smooth it is ready (approximately 6-8 min).
  5. Cover the dough with a towel and let it proof in the bowl until its double in size (1.5-2hours).
  6. Turn the dough out on a lightly floured work surface. Divide the dough into 2 equal pieces.
  7. Roll the first half of the dough into a 12x15 inch rectangle.
  8. Spread your garlic compound butter all over the dough except for the outer inch perimeter. Add in your spinach and feta then roll it shut.
  9. Repeat the process with the second dough and place them in the freezer for 15 minutes.
  10. Slice the dough lengthwise in half. With the cut side facing up, twist the two halves around each other.
  11. Transfer the babkas into the greased pan. And let it proof one more time until it fills the pan (approx. 1-1.5 hours)
  12. While you are waiting for this to proof again preheat your oven to 350 degrees
  13. Bake your babka for approximately 45-50 minutes.
  14. Allow it to cool completely before slicing.
Bowery Ingredients
Our chef

Made for Bowery by Leah Cohen.

Leah Cohen is the chef and owner of Pig and Khao and Piggyback, both located in NYC.

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