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Murielle Banackissa

Spring Onion Pull Apart Bread

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2 hours 45 mins Prep: 30 mins Cook: 45 mins Rising Time: 1 hour 30 mins
Serves 8

Pillowy, rich, and comforting, this vegan pull apart onion bread features bright and peppery spring onions as well as a touch of cheesiness thanks to the nutritional yeast. Savour this bread as a snack any time of day.


Savory Dough

  • 1 cup unsweetened soy milk
  • 1/4 cup unsalted vegan butter
  • 1/4 cup nutritional yeast
  • 2 tbsp organic cane sugar
  • 2 tbsp dried minced onion
  • 1/2 tsp sea salt
  • 1 1/4 tsp instant dry active yeast (1/2 packet)
  • 2 1/4 cup + 1/4 cup all-purpose flour , divided, plus more for flouring your work surface

Green Onion Filling

  • 3 tbsp softened unsalted vegan butter , plus more for greasing
  • 1 tbsp nutritional yeast
  • 3 garlic cloves , grated using a microplate grater
  • 1/2 tsp sea salt
  • 3/4 cup sliced green onions


  • 1 tbsp unsweetened soy milk
  • 1 tbsp maple syrup
  • 1 1/2 tsp dried minced onion
  • Fleur de sel or coarse sea salt

Prepare the dough

  1. Step 1

    Add the soy milk and the vegan butter to a large microwave safe bowl and microwave until the butter is melted. Alternatively, you can melt and heat up the milk in a small saucepan on the stovetop then transfer the mixture into a large mixing bowl.

  2. Step 2

    Add the nutritional yeast, sugar, dried onion, and salt and whisk to combine. The mixture should be warm, not hot. If you have a thermometer, aim for about 100-120ºF.

  3. Step 3

    Sprinkle the yeast on top and let sit to activate for 5 minutes. Mix using a wooden spoon.

  4. Step 4

    Add 2 1/4 cup of flour and salt and mix using your spoon. At this point the mixture will be very sticky and that is 100% normal.

  5. Step 5

    Cover with a damp clean towel and let rise for 1 hour in a warm environment.

Prepare the filling and assemble

  1. Step 1

    After one hour of letting the dough rise, in a small bowl, mix together the vegan butter, nutritional yeast, grated garlic, and salt.

  2. Step 2

    Grease a 10 x 15 inch loaf pan with vegan butter. Set aside.

  3. Step 3

    Add the remaining 1/4 cup of flour into the bowl with your risen dough. Mix using a wooden spoon.

  4. Step 4

    Flour a clean surface and transfer the dough onto it. Knead for about 5 minutes, adding more flour as necessary, until the dough no longer sticks to your surface.

  5. Step 5

    Divide the dough into 12 equal pieces and flatten them using your hands into squares 4 inches wide. This does not have to be perfect by any means.

  6. Step 6

    Divide the garlicky spread between each square and top each of them with about 1 tablespoon of sliced green onion.

  7. Step 7

    Fold each square in half and place them, standing and one at a time, into your loaf pan, seam side up.

  8. Step 8

    Cover with a damp clean towel and let rise in a warm environment for 30 minutes.

Prepare the garnish and bake

  1. Step 1

    After 30 minutes, preheat the oven to 350ºF.

  2. Step 2

    Mix together the soy milk and maple syrup until combined.

  3. Step 3

    Remove the towel from your loaf and brush the loaf with the maple mixture and garnish with the dried minced onion.

  4. Step 4

    Bake for 45 minutes, or until the loaf crispy on the outside and golden brown in color. If you notice that the onion is burning at any point in the baking process, cover the loaf loosely with foil and keep baking until the 45 minute mark.

  5. Step 5

    Let cool for 5 minutes in the loaf pan then place on a serving plate and garnish with fleur de sel or coarse salt. Enjoy warm or at room temperature.

  6. Step 6

    Store in an airtight container on the counter for up to 2 days.

Common Questions & Swaps

  • Replace the soy milk with any other unsweetened plant based milk of choice from a carton (avoid coconut milk from a can).
  • If you only have salted vegan butter, omit the added salt in the dough and the filling. 
  • I do not recommend using another flour in place of all-purpose flour.
Spring Onion Pull Apart Bread set on a table, surrounded by kombucha and nature.
Spring Onion Pull Apart Bread set on a table, surrounded by kombucha and nature.
Spring Onion Pull Apart Bread set on a table, surrounded by kombucha and nature.

This Green Onion Pull Apart Bread was inspired by the subtle yet magical changes that nature undergoes in the spring time.

I live in Montreal, Canada and for us, spring tends to arrive in much later in the year, around late April and even Mid-May. Hence, I wanted to create a recipe and a scene that illustrated that: a touch of spring in a landscape full of snow.

Aesthetically, that is what I tried to convey. As for the recipe itself, it also builds on this theme. The doughy nature of the bread represents the comfort of winter, while the spring onions represent the arrival of a new season.

I chose to work with yeast very purposefully too, because it is one of those ingredients that perfectly highlight the magic of trusting the process and noticing the changes.

The same way nature knows instinctively, based on a multitude of variables that need to be in place, when the first buds must appear on trees, when the leaves are safe to bloom, and when the summer geese can fly back home after a winter under the sun, if yeast is subjected to the right conditions—a warm liquid and some sugar—it will bloom.

Just like nature, you can’t rush the process, you can’t place it in a too hot or too cold environment or the end result will not be the soft, pillowy, dough you hoped for. Instead, you must trust the natural order of things.

Spring Onion Pull Apart Bread set on a table, surrounded by kombucha and nature.
Closeup of Onion Pull Apart Bread.

When it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Swaps & Comments section.

Unsweetened soy milk: It brings moisture and richness to this pull apart bread.

Unsalted vegan butter: The butter in this recipe adds a decadence to this bread while making it extra soft and pillowy.

Nutritional yeast: Added to bring forth a little cheesy flavor.

Organic cane sugar: I used it to balance out the other savory elements.

Dried minced onion: I love recipes that have repetition in them. Dried minced onion enhances the green onion flavor, but also adds a nice texture to the bread.

Sea salt: Since it is a savory bread, it features a little more sea salt than my sweet yeasted recipes.

Instant dry active yeast: I have been converted to instant yeast since I realized it could help my baked goods rise faster in the kitchen. Therefore, it is the only leavening agent in this recipe.

All-purpose flour: I find that all-purpose flour results in the most pillowy and light baked goods. When paired with yeast, my creations are extra stretchy and doughy.

Fresh garlic: This allium pairs beautifully with the onion flavor of this bread so I added some garlic in the filling of this loaf.

Sliced green onions: They are the star of this bread. Sharp, somewhat spicy, and peppery in flavor, this allium is the epitome of spring.

Maple syrup: I like to give my baked goods a little shiny and sweet glaze, so I use a mix of maple syrup and soy milk to achieve that in this bread.

Since this recipe requires a few steps and using your hands to knead the dough, I really encourage to slow down and enjoy the process of bringing this bread to life. Notice the dough going from a floury, sticky state to a soft, pillowy ball. Savor the spreading of the filling on each piece of bread and folding it over, stacking it in the loaf pan. And of course, be fully present as you taste your very first slice of this bread.

If you try making this recipe, feel free to share about it on social media and tag me (@muriellebanackissa).

Happy cooking ✦