🧀 Sourdough Herb & Cheddar Pull-Apart Bread
First, imagine buttery garlic and sharp cheddar perfume filling your kitchen 🧈🧀, the kind of aroma that makes you smile before the first bite. Instant joy!
Then, picture the first pull, soft, steamy layers that peel apart like fluffy clouds ☁️. The tops are lightly crisp; the insides are tender and melty.
Next, a gentle sourdough tang balances the richness, adding depth without overpowering. It’s cozy, savory, and totally homemade.
Also, the process is surprisingly simple. Stack, tuck, and let the oven do the heavy lifting while your home smells like a bakery-meets-trattoria.
Meanwhile, every fold traps herbs, garlic, and cheddar so each bite tastes like warm, garlicky comfort-food heaven 🌿.
Afterward, gather at the table. You pull a piece, the cheese stretches, everyone reaches in… and suddenly there’s happy silence. That’s how you know it’s that good.
Moreover, this sourdough herb-and-cheddar pull-apart bread fits any occasion: soup night, holiday dinners, game day, or brunch. It’s golden, garlicky, and joy-sparking.
Finally, serve it warm, brushed with butter, and sprinkled with herbs. It’s glossy, soft, and impossible to resist. 🍞✨
What It Tastes Like 😍
Buttery and garlicky with a gentle sourdough tang, this pull-apart loaf bakes up with crisp, caramelized edges and a plush, pillowy middle. Shredded cheddar melts into the seams, leaving salty, cheesy pockets throughout every layer.
Tools You’ll Need 🧰
- Kitchen scale
- Rolling pin
- Bench scraper or pizza cutter
- Pastry brush
- 9×5-inch metal loaf pan
- Silicone spatula or dough scraper
Flavor Variations 🎨
- Jalapeño Cheddar: finely diced jalapeños for a gentle kick.
- Rosemary Garlic: swap parsley for rosemary and bump the garlic.
- Bacon & Chive: fold in crisp bacon and fresh chives.
- Everything Bagel: sprinkle seasoning between layers for crunch.
- Cheese swap: try Gouda, mozzarella, or smoked cheddar.
Serving Ideas 🍽️
- Pull apart warm with tomato soup, chili, or creamy pasta.
- Plate as an appetizer with marinara or herb butter.
- Use leftovers for grilled cheese or egg sandwiches.
Sample Sourdough Timeline ⏰
| Time | Step | Description |
|---|---|---|
| 8:00 AM | Feed Betty | Refresh starter 1:1:1; keep warm so it’s bubbly by noon. |
| 12:00 PM | Mix the dough | Combine active starter, milk, sugar, butter, flour, and salt. Knead until smooth and elastic. |
| 12:45 PM | Bulk ferment | Cover and rise until doubled, about 3–4 hours. |
| 3:45 PM | Prep filling | Shred cheddar, chop parsley, melt butter with garlic, and grease the loaf pan. |
| 4:15 PM | Shape & fill | Roll, brush with butter, sprinkle with cheese & herbs, cut, stack, and load the pieces upright in the pan. |
| 4:45 PM | Final proof | Rise until puffy and near the top of the pan (about 1½–2 hours). |
| 6:15 PM | Bake | Bake at 350°F (175°C) for 25–30 minutes, until golden and 190–200°F internal. |
| 6:45 PM | Cool & serve | Brush with butter, rest 10 minutes, and enjoy warm. 🍞🧀 |
Troubleshooting 🧩
- Uneven top? Normal for stacked layers — that rustic rise is the charm.
- Cheese leaking? Use finely shredded cheese and leave a small edge border.
- Dense texture? Underproofed; next time, let it puff higher before baking.
- Dry surface? Brush with melted butter after baking for softness and shine.
Keeping & Freezing ❄️
- Room temp: Wrap tightly once cool; best within 2 days.
- Fridge: Store up to 5 days; reheat slices in foil at 325°F for 5–7 minutes (or brief air-fry).
- Freeze: Wrap in foil, then plastic; up to 2 months. Reheat from frozen at 325°F until hot and melty.
Step-by-Step Photos 📸
Sourdough Herb & Cheddar Pull-Apart Bread
Ingredients
For Dough
- 120 g active sourdough starter
- 250 g milk lukewarm
- 25 g sugar
- 60 g unsalted butter softened
- 480 g all-purpose flour
- 8 g salt
For Filling
- 150 g sharp cheddar cheese shredded
- 1 tablespoon fresh parsley or 1 teaspoon dried chopped
- 1 teaspoon garlic powder
- 1 tablespoon butter melted, for brushing
Instructions
- Mix the active starter, lukewarm milk, sugar, and softened butter until smooth.
- Add the flour and salt. Mix and knead 8–10 minutes until the dough is soft and elastic.
- Cover and bulk ferment for 3–4 hours, or until doubled in size.
- Roll the dough into a rectangle (about 12 × 16 inches / 30 × 40 cm).
- Brush the dough with melted butter.
- Sprinkle cheddar, parsley, and garlic powder evenly over the surface.
- Cut the dough into long strips, then stack the strips on top of each other.
- Slice the stacked strips into squares.
- Arrange the squares upright in a greased 9×5-inch loaf pan.
- Cover and proof 1–2 hours, or until puffy and close to the top of the pan.
- Bake at 350°F (175°C) for 25–30 minutes, or until golden and the internal temperature reaches 190–200°F.
- Brush with melted butter, cool slightly, and serve warm.
Notes
- Swap parsley for rosemary or thyme for different flavor profiles.
- For a spicy version, add diced jalapeños to the filling.
- Best served warm; reheat leftovers briefly in the oven.
Nutrition
This bread is part of our ongoing Sourdough Series! Click HERE to learn how to make and maintain your own starter.
Other Bread recipes you may like:
Cheesy Bacon Pull Apart Bread Recipe
Beer Gouda Onion Sourdough Bread
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