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.
Tools:
Measuring cups and spoons
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.
Sourdough Cheese Bread
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe worked just as described and was absolutely delicious! Do NOT skip the flaky sea salt!
After mixing it for 10 minutes, my dough is still sticky, is this normal?
You may need to add a little more flour to the mix!
Can I just knead with my hands? I don’t know how to replicate low vs medium speed as per your instructions for a stand mixer, do you have any advice?
Yes, you can. It will just take a little bit longer.
Absolutely wonderful!! Super easy to follow recipe. Had a great rise for the first time too. Can’t wait to try more recipes for you. Thanks for sharing.
Are you using dough hook in mixer?
Yes!
I have used this recipe as my base recipe for all my sour dough bread “experiments” and have had wonderful results every time! Last nights was for pizza bread. I used buttermilk in exchange for milk (next time I plan to use tomato juice} Added four tab of tomato powder, onion powder, garlic powder, 4 tab Italian seasonings. Proceeded as per your recipe. When proofed I rolled out my dough, in the center I placed a mixture of chopped olive tamponade, chopped banana peppers, chopped sun dried tomatos soaked in olive oil, covered with mozz cheese and parm cheese, folder my first fold and applied more sun dried tomato mixture, mozz cheese and salami as I was out of pepperoni and pulled up the final fold and repeated this. Stretched some dough over this , turned it upside down in my loaf pan, painted it with olive oil left over from the tomatoes, covered with salami slices, mozz cheese and parm cheeses. It took a long time to bake, like 90 minutes! Tried it this morning with butter sprinkled with parm cheese and it was wonderful. Thank you for teaching this old lady how to make sour dough. I have had so much fun with your little recipe. Sending much love from Ohio!
Hi and thanks for the recipe! Can this bread be made and go straight into the freezer? Thanks!
Yes!
I made this substituting milk with buttermilk. (Because I needed to use it up) I also cut like cinnamon rolls and baked like that so I could freeze for quick breakfast rolls. It turned out fantastic! Thank you for recipe.
Is 4T butter correct? I watched your regular bread video and saw you added 6-8 T of butter. Also, should this recipe make one or two loaves?
4T is correct. This makes one loaf.
Looking forward to this recipe! I am fairly new to bread and sourdough, but have been working my way through a lot of your recipes. I wondered, though, this recipe specifies to slowly add the flour. What is different about this recipe that requires the slow add?
I like to slowly add the flour to avoid adding too much. I go off texture.