Reka Bread Recipe: Fluffy, Pull-Apart Hungarian Classic

This Reka bread recipe brings Hungary’s most beloved pull-apart loaf to your kitchen with its signature fluffy crumb and golden crust. The secret lies in a precise blend of flour, yeast, and milk that creates that signature tender-yet-crisp texture.

I’ve perfected this version after years of testing, ensuring every bite delivers that classic Hungarian comfort.

The dough requires two rises—one overnight in the fridge for deep flavor and another at room temperature for proper expansion. This slow fermentation develops the bread’s signature softness while allowing the crust to develop that satisfying crack when pulled apart.

The result is a loaf that’s both rustic and refined, perfect for sandwiches or serving alongside soups.

What makes this recipe special is its versatility—use it for savory meals or sweeten it with cinnamon and raisins for a dessert loaf. The bread stays fresh for days when stored properly, making it ideal for meal prep.

With just 10 simple ingredients, you’ll achieve restaurant-quality results that taste like home.

Hungarian households have been baking Reka bread for generations, and now you can bring that tradition to your table. The key is patience—letting the dough work its magic yields a loaf so tender it practically melts in your mouth. Let’s get started on creating your own pull-apart masterpiece.

Ingredients for reka bread

Ten simple ingredients transform into Hungary's legendary pull-apart loaf.

The flour is non-negotiable here—King Arthur or similar high-gluten flour gives that signature tender crumb. I grab mine from King Arthur Flour's website or the baking aisle at Whole Foods. The yeast needs to be fresh; Fleischmann's active dry yeast works well, but check the expiration date. Warm the milk to 110°F before mixing—too hot kills the yeast, too cold and it won't activate. For the butter, Land O'Lakes unsalted is my go-to, but any cold, cubed butter works. The sesame seeds? Trader Joe's sells them in bulk for a fraction of the price at regular stores.

No high-gluten flour? Add 1 tbsp vital wheat gluten per 5 cups flour to mimic the texture. Out of whole milk? 2% milk works, but whole gives that authentic richness. The sugar can be swapped for honey or maple syrup at half the amount—just know it'll be slightly sweeter. For the butter, European-style butter like Plugrá adds more flavor but isn't required. The eggs should be room temperature—cold eggs can make the dough gummy. If you're making this ahead, pre-ferment the dough overnight for even better flavor development.

The dough keeps beautifully—3-4 days at room temperature wrapped in a towel, or up to 1 week in the fridge. For longer storage, freeze the shaped loaf (unbaked) for up to 3 months. Thaw overnight in the fridge before baking. The baked loaf? Wrap tightly in foil and store at room temperature for 2-3 days. To revive stale bread, spritz with water and warm for 10 minutes. I always bake two loaves—one for eating, one for freezing.

Step-by-step instructions for reka bread recipe

Let's create this Hungarian masterpiece with its signature pull-apart texture and golden crust.

In a small bowl, combine the 1.5 cups warm whole milk (about 110°F) with the 0.25 cup granulated sugar and 0.25 oz active dry yeast. Let this sit for 5-10 minutes until it becomes frothy and bubbly. This activation ensures your bread will rise properly and develop that signature fluffy texture.

I always test the milk temperature with my finger—it should feel warm but not hot to the touch. If it's too hot, you'll kill the yeast; if too cold, it won't activate. The bubbly foam confirms the yeast is alive and ready to transform our dough.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the 5 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt. Mix on low speed until evenly distributed. Add the yeast mixture, 2 whole large eggs, and 0.5 cup cold unsalted butter (cut into small cubes).

Mix on medium speed for 5-7 minutes until the dough begins to pull away from the sides of the bowl and forms a shaggy mass. The butter should be fully incorporated but still visible in small clumps. This kneading develops gluten, which gives reka bread its signature chewy yet tender texture.

Continue kneading on medium-high speed for an additional 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky. It should pass the windowpane test—when you stretch a small piece, it should be thin enough to see light through without tearing.

I know it seems like a long time, but this kneading is crucial. The dough should feel firm yet pliable, like the inside of your cheek. If it's too sticky, add 1 tablespoon flour at a time until it comes together. Once properly kneaded, the dough should be silky smooth and spring back slowly when pressed.

Lightly grease a large bowl with oil and place the dough inside. Cover with a damp kitchen towel or plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. The dough should feel light and airy when pressed gently—it should leave a noticeable indentation that slowly fills back in.

I like to place the bowl near a slightly warm oven with the light on, or on top of my fridge's top shelf where it's naturally warm. The goal is to create an environment that's consistently around 75-80°F. If your kitchen is cold, this rise might take longer, but don't rush it—the longer the rise, the more flavorful your bread will be.

Punch down the risen dough to release air, then divide it into 4 equal portions. On a lightly floured surface, roll each portion into a 12-inch round (about ½-inch thick). Place each round in a greased 9x13-inch baking pan, leaving about 1 inch between them. Cover and let rise for another 30-45 minutes until puffy.

Here's where the magic happens—the rounds should expand and nearly touch each other. The edges should be slightly rounded and the tops should look domed. If they don't rise much, your kitchen might be too cold. The second rise is crucial for that signature pull-apart texture that makes reka bread so special.

Preheat your oven to 375°F. Brush the tops of the dough rounds with a little water or milk, then sprinkle generously with 2 tablespoons sesame seeds. Bake for 25-30 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.

I like to rotate the pan halfway through baking for even browning. The bread should pull apart easily with your hands, revealing a tender crumb underneath. For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning. Let cool for 10 minutes before serving—this resting time allows the bread to set and makes it easier to pull apart.

Essential equipment for perfect results

Stand Mixer Essentials

Your stand mixer is the MVP for this recipe—I use a KitchenAid Artisan Series with the dough hook attachment for perfect gluten development. The dough hook ensures even mixing without overworking the dough, which can make it tough.

If you don’t have a stand mixer, a hand mixer works, but you’ll need to be more patient with kneading by hand for the full 8-10 minutes. 💡

Precision Scales

A digital kitchen scale is non-negotiable for accurate measurements, especially with yeast and salt. I swear by the OXO Good Grips—it measures down to 0.1 oz and has a backlit display for easy reading.

For the yeast, 0.25 oz might seem small, but too much can make your bread taste bitter. Weighing your flour (instead of scooping) ensures consistency every time.

Baking Pans

Use a 9x13-inch baking pan (preferably light-colored metal) for even heat distribution. I recommend Wilton Professional Non-Stick pans—they’re durable and release bread easily. Grease the pan thoroughly with butter or oil, then dust with cornmeal to prevent sticking.

For extra crispiness, I line the pan with parchment paper before greasing, which makes cleanup a breeze.

Yeast Thermometer

A candy or yeast thermometer is your best friend for checking milk temperature—110°F is critical for activating yeast without killing it. I keep a Thermoworks Thermapen One in my kitchen for all temperature-sensitive tasks.

If you don’t have one, test the milk with your finger: it should feel warm but not hot to the touch. Too hot, and your yeast will die; too cold, and it won’t activate.

Damp Kitchen Towel

Covering your dough with a damp kitchen towel (or plastic wrap) creates a humid environment that helps it rise evenly. I like using unbleached cotton towels because they’re breathable and easy to wash.

For extra warmth, place the bowl on top of your fridge’s top shelf or near a slightly warm oven (with the light on). This mimics a professional proofing box and ensures a perfect rise.

Sesame Seeds

For that authentic Hungarian touch, toasted sesame seeds are key. I buy them in bulk from Trader Joe’s—they’re cheaper and fresher than pre-packaged options. Toast them in a dry pan over medium heat for 2-3 minutes until fragrant, then sprinkle generously over the dough before baking.

If you’re short on time, use poppy seeds as a substitute, though the flavor won’t be identical. 🌻

Frequently asked questions