Sourdough Cheese Bread

This sourdough cheese bread is a soft, tangy sourdough bread twisted with cheese and baked until golden and melty. This recipe makes an already incredible bread the perfect side for dinner, an appetizer, or a spruced up sandwich.

With over 15 sourdough bread recipes (and over 100 sourdough recipes) on the blog, sometimes I wonder how many variations there will be. 

But sourdough is such a versatile medium, and once you really get the hang of it, the ideas and variations are many. It can go from breakfast to main dishes, to a lovely side of soft fluffy rolls and even dessert. 

Cookies, cobbler, cake, garlic bread, sourdough skillet, brioche French toast, there are so many things to turn into sourdough and ferment. 

This sourdough cheese bread takes the cake… or should I say bread. It is a soft and fluffy toast that is rolled out, covered in shredded cheddar cheese, rolled up and twisted. It creates a really pretty and really delicious bread.

Tips:

• Make sure the butter is super soft and cube it up so it blends right into the dough.
• Don’t over ferment the dough. It will turn into a sloppy disaster that won’t rise well. If it starts to rise too much and you don’t have time to bake it, you can place it in the fridge. This slows down the fermentation process.
• The dough needs to be rolled really tightly so the cheese doesn’t fall out. Also, if the dough is too warm it may be difficult to roll. If that is the case, I suggest popping in the fridge for 30 minutes to an hour to cool it down enough to roll.

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Ingredients

• Milk – Any milk should do, though I prefer whole milk. You can also substitute with water.
• Butter – softened
• Active sourdough starter – This is starter that has been fed 4-12 hours before starting the recipe and is super bubbly. Since there is no other yeast being used, discard will not work.
• Egg – I am comfortable adding egg to the dough and allowing it to ferment on the counter. If you are not, you can add the egg the next day after the first bulk rise.
• Sugar
• Salt
• Flour – All-purpose flour
• Garlic powder
• Shredded cheddar cheese – I prefer to use blocks of cheese and shred them myself. Not only does this save some money, but it’s also healthier, as pre-shredded cheese usually has a bunch of additives.

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Tools:

Stand mixer

Measuring cups and spoons

Loaf pan

Rolling pin

Knife

FAQ

Is sourdough good with cheese?

Yes. The creamy saltiness of cheese paired with the tanginess of sourdough is like a match made in heaven. 

What is the best cheese with sourdough bread?

A variety of cheeses will work. For this recipe, I like to use cheddar cheese. The sharpness of the cheddar combines really nicely with the tang of the sourdough.

Is sourdough bread better for you than regular bread?

Yes. Sourdough bread has many health benefits. It has more vitamins and minerals compared to regular bread, due to the fermentation process breaking down the phytic acid present in the grain. This breakdown allows your body to absorb the nutrients more readily. Also, sourdough bread has less gluten than regular bread, making it easier to digest.

Can I use a different cheese?

Yes, you could use a different cheese like mozzarella, pepper jack, etc.

How To Make Sourdough Cheese Bread – Step-By-Step Instructions

Feed sourdough starter 4- 12 hours. The starter should be active and bubbly before making the dough. Take out butter and place it at room temperature.

In a stand mixer, add milk, sourdough starter, egg, sugar, salt, and garlic powder. Turn on low and add in flour one cup at a time. Once the flour is added, turn the stand mixer to medium.

Add in chunks of softened butter and mix until smooth and glossy. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking. 

Place dough in a greased bowl with a lid (or plastic wrap) and allow to rise for 8-12 hours at room temperature.

Optional step: Can’t bake right away? You can also stick the dough in the fridge (covered) for a few hours before proceeding to the next step.

Roll the dough out into a rectangle on a clean work surface. Dust with flour, if needed.

Sprinkle cheese evenly over the dough.

Roll VERY tightly so the cheese doesn’t fall out (if the dough is too warm, it will also be difficult to shape).

Cut in half lengthwise, leaving about 1-2 inches uncut at the top.

Twist the dough together and pinch the ends.

Transfer to a parchment lined or a greased loaf pan.

Cover with a towel and allow to rise in a warm spot for 2-4 hours at room temperature, or until doubled. In the summer when it is warmer, it may only take one hour. Just keep an eye on it.

Preheat the oven to 350.

Optional step: Brush with egg wash and sprinkle with flakey sea salt. This gives it an amazing crust.

Bake for 45 minutes. The top should be golden.

Allow to cool. Slice and serve with homemade herb butter.

Bakers Schedule:

10 AM: Feed starter

8 PM: Create dough. Bulk fermentation 8-12 hours.

8 AM The Next Day: Shape and place into loaf pans. Allow to rise for 2-4 hours.

10 AM-12 PM: Bake and enjoy.

Find More Delicious Bread Recipes:

• Sourdough Cornbread
• Sourdough Chocolate Bread
• 100% Whole Wheat Sourdough Bread
• Sourdough Sandwich Bread
• Sourdough Zucchini Bread

If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.

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Sourdough Cheese Bread

4.60 from 139 votes

By Lisa Bass

A soft, tangy sourdough bread twisted with cheese and baked until golden and melty.

Prep: 30 minutes minutes

Cook: 45 minutes minutes

Additional Time: 12 hours hours

Total: 13 hours hours 15 minutes minutes

Servings: 12

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Ingredients 

1x2x3x

• ▢ 1 cup milk, can substitute with water 244 g
• ▢ 1/2 cup active sourdough starter, 113 g
• ▢ 1 large egg
• ▢ 1 tablespoon sugar, 12 g
• ▢ 1 teaspoon salt, 5 g
• ▢ 1 teaspoon garlic powder, 3 g
• ▢ 3 cups flour, 420 g
• ▢ 4 tablespoons butter, 56 g
• ▢ 2 cups shredded cheddar cheese
• ▢ Optional: egg yolk for egg wash and a bit of flaky salt

Cook ModePrevent your screen from going dark

Instructions 

• Feed sourdough starter 4- 12 hours. The starter should be active and bubbly before making the dough. Take out butter and place it at room temperature.
• In a stand mixer, add milk, sourdough starter, egg, sugar, salt, and garlic powder. Turn on low and add in flour one cup at a time. Once the flour is added, turn the stand mixer to medium.
• Add in chunks of softened butter and mix until smooth and glossy. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.
• Place dough in a greased bowl with a lid (or plastic wrap) and allow to rise for 8-12 hours at room temperature.
• Optional step: Can’t bake right away? You can also stick the dough in the fridge (covered) for a few hours before proceeding to the next step.
• Roll the dough out into a rectangle on a clean work surface. Dust with flour, if needed.
• Sprinkle cheese evenly over the dough and roll VERY tightly so the cheese doesn’t fall out (if the dough is too warm, it will also be difficult to shape).
• Cut in half lengthwise, leaving about 1-2 inches uncut at the top.
• Twist the dough together and pinch the ends.
• Transfer to a parchment lined or a greased loaf pan.
• Cover with a towel and allow to rise in a warm spot for 2-4 hours at room temperature, or until doubled. In the summer when it is warmer, it may only take one hour. Just keep an eye on it.
• Preheat the oven to 350.
• Optional step: Brush with egg wash and sprinkle with flakey sea salt. This gives it an amazing crust.
• Bake for 45 minutes. The top should be golden.
• Allow to cool. Slice and serve.

Notes

• The sourdough starter needs to be super active and bubbly to make this recipe.
• Make sure the butter is super soft and cube it up so it blends right into the dough.
• Don’t over ferment the dough. It will turn into a sloppy disaster that won’t rise well. If it starts to rise too much and you don’t have time to bake it, you can place it in the fridge. This slows down the fermentation process.
• The dough needs to be rolled really tightly so the cheese doesn’t fall out. Also, if the dough is too warm it may be difficult to roll. If that is the case, I suggest popping in the fridge for 30 minutes to an hour to cool it down enough to roll.

Nutrition

Calories: 256kcal | Carbohydrates: 28g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 362mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 0.003mg | Calcium: 167mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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