If you’ve ever wanted to make a homemade bread that’s bursting with flavor and texture, sourdough cheese bread is a fantastic choice. This loaf brings together the classic tang of sourdough with the rich, melty goodness of cheddar cheese, all wrapped up in a soft, golden crust. Whether you’re a seasoned baker or just starting out, this recipe offers a satisfying baking experience and an impressive result you’ll love serving to family and friends.
Why We Love This Sourdough Cheese Bread Recipe
You’ll appreciate this bread for its beautiful balance of flavors and textures. The sourdough starter adds a gentle tang that cuts through the richness of the cheddar cheese, giving the bread a delightful depth that’s hard to beat. Plus, the natural fermentation brings a softness and lightness to the crumb that makes every slice tender and chewy in just the right way.
Another reason this recipe is a favorite is its versatility. It’s perfect on its own, toasted with butter, or alongside soups and salads. The cheese folded inside melts to create pockets of gooey deliciousness, making it irresistible. Beyond taste, the visual appeal of the twisted loaf with golden crust and flecks of melted cheese makes it a showstopper for any table.
Finally, the recipe is approachable, especially if you have an active sourdough starter ready. It guides you through each step with clear instructions, ensuring even if you’re new to sourdough baking, you can create a loaf you’ll be proud of.
Ingredients for Sourdough Cheese Bread
Here’s everything you’ll need to create this scrumptious sourdough cheese bread:
- 1 cup milk (you can substitute with water if you prefer) – 244 grams
- 1/2 cup active sourdough starter – 113 grams
- 1 large egg
- 1 tablespoon sugar – 12 grams
- 1 teaspoon salt – 5 grams
- 1 teaspoon garlic powder – 3 grams
- 3 cups all-purpose flour – 420 grams
- 4 tablespoons butter, softened – 56 grams
- 2 cups shredded cheddar cheese
- Optional: egg yolk for brushing and flaky salt for topping
How to Make Sourdough Cheese Bread
Begin by ensuring your sourdough starter is active and bubbly. Feeding it 4 to 12 hours before starting the dough is crucial because a lively starter guarantees your bread will rise well and develop great flavor.
Start by softening your butter and letting it come to room temperature. This will help it blend evenly into your dough later.
In a stand mixer fitted with a dough hook, pour in the milk, sourdough starter, egg, sugar, salt, and garlic powder. Turn the mixer on low and gradually add the flour, one cup at a time. Once all the flour is incorporated, increase the mixer speed to medium.
Next, add your softened butter in small chunks. Continue mixing until the dough feels smooth and elastic. You want it to pull away cleanly from the sides of the bowl and pass the “windowpane test.” To check, pinch off a small piece of dough and gently stretch it into a thin translucent membrane without tearing.
Transfer the dough to a greased bowl, cover it, and let it rise at room temperature for 8 to 12 hours. This long fermentation allows the dough to develop its signature sour flavor and a light, airy crumb.
If you can’t bake right after the rise, refrigerate the dough for a few hours to slow fermentation.
When ready, roll the dough out on a floured surface into a large rectangle. Sprinkle the shredded cheddar cheese evenly across the dough, then roll it very tightly from one end to the other to prevent the cheese from falling out.
Using a sharp knife, cut the roll lengthwise down the middle, leaving about 1 to 2 inches uncut at the top to keep the strands connected.
Carefully twist the two strands together, pinching the ends to seal.
Place your twisted dough into a parchment-lined or greased loaf pan. Cover with a towel and allow it to rise in a warm spot for 2 to 4 hours until doubled in size. In warmer weather, this may only take about an hour.
Preheat your oven to 350°F (175°C).
For an optional beautiful crust, brush the loaf with egg yolk and sprinkle flaky sea salt on top before baking.
Bake the bread for 45 minutes. The crust should be a rich golden brown, and the cheese will be melted and bubbly inside.
Once baked, remove the bread from the oven and let it cool before slicing. This helps the bread finish setting and makes it easier to cut without squishing the soft crumb.
How to Serve Sourdough Cheese Bread
When it comes to serving, this bread is wonderfully versatile. Slice it thick for sandwiches or toast it lightly to bring out the cheesy aroma. It pairs wonderfully with soups like tomato or vegetable broth and works beautifully alongside salads for a hearty lunch.
You can also enjoy it plain, savoring the chewy sourdough texture combined with gooey cheese pockets. Butter or a spread of your favorite savory jam enhances the flavor even more. For breakfast, it’s delightful toasted and served with eggs or avocado.
For gatherings, serve it warm so the cheese is melty and irresistible. You can even slice it into smaller pieces and serve as a snack with dips like hummus or a mild salsa.
Expert Tips for Making Sourdough Cheese Bread
First, ensure your sourdough starter is really active. A sluggish starter won’t give your bread the rise or flavor you want, so feeding it ahead and using it at peak activity is key.
Softened butter is important too. If the butter is too cold, it won’t incorporate evenly, and if too warm, it might make the dough too sticky. Cube your butter and let it sit at room temperature for best results.
Don’t rush the fermentation. The long rise allows the bread’s flavor and texture to develop fully. Keep the dough covered and at a steady temperature to avoid overproofing, which can cause the dough to collapse.
When rolling the dough with cheese, do it tightly but gently. Warm dough can be sticky and difficult to handle, so if it feels too soft, chill it in the fridge for 30 minutes before rolling. This keeps the shape intact and prevents cheese leakage.
Finally, the optional egg wash and flaky salt topping create an attractive and flavorful crust, so if you want your bread to look bakery-perfect, don’t skip this step.
How to Store Sourdough Cheese Bread
Store your sourdough cheese bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days to keep the crust crisp and the crumb soft.
For longer storage, slice the bread and freeze it in a resealable bag for up to three months. When ready to eat, toast or warm the slices directly from the freezer.
Avoid refrigerating the bread wrapped loosely, as this can dry it out quickly and make it stale.
Variations of Sourdough Cheese Bread
You can easily customize this recipe to suit your taste or dietary preferences.
Try swapping the cheddar cheese for other cheeses like mozzarella, gouda, or pepper jack for different flavor profiles and melt textures.
Add herbs such as rosemary, thyme, or chives into the dough or sprinkle on top before baking to add a fresh, aromatic twist.
For a spicy kick, mix in some finely chopped jalapeños or a sprinkle of crushed red pepper flakes inside the dough with the cheese.
If you want a richer bread, use whole milk instead of water or add a bit more butter to the dough for extra tenderness.
To make it dairy-free, substitute the butter with a plant-based alternative and use a vegan cheese substitute.
You can also shape the dough into rolls instead of a loaf for individual cheesy buns perfect for snacks or sandwiches.
Frequently Asked Questions About Sourdough Cheese Bread
What type of sourdough starter should I use?
Use an active, bubbly sourdough starter that has been fed 4 to 12 hours before starting the dough. This ensures a strong rise and good flavor.
Can I substitute milk with water?
Yes, you can replace milk with water if you prefer a lighter bread or need a dairy-free option. The texture may be slightly different but still delicious.
How do I know when the bread is fully baked?
The crust should be golden brown, and the bread should sound hollow when tapped on the bottom. An internal temperature of around 190°F (88°C) also indicates doneness.
What if I can’t bake immediately after the first rise?
You can refrigerate the dough to slow fermentation. Bring it back to room temperature before shaping and the second rise.
Can I use other cheeses?
Absolutely! Cheddar is classic, but feel free to experiment with mozzarella, gouda, or even a spicy cheese like pepper jack.
How long does this bread keep fresh?
At room temperature, it stays fresh for about two days. Freeze any leftovers for longer storage.
Sourdough Cheese Bread
Equipment
- Stand Mixer with Dough Hook
- Loaf Pan
Ingredients
- 1 cup milk (244 grams, can substitute with water)
- 1/2 cup active sourdough starter (113 grams)
- 1 large egg
- 1 tablespoon sugar (12 grams)
- 1 teaspoon salt (5 grams)
- 1 teaspoon garlic powder (3 grams)
- 3 cups all-purpose flour (420 grams)
- 4 tablespoons butter softened (56 grams)
- 2 cups shredded cheddar cheese
- egg yolk for brushing (optional)
- flaky salt for topping (optional)
Instructions
- Ensure your sourdough starter is active and bubbly. Feed it 4 to 12 hours before starting the dough.
- In a stand mixer, combine milk, sourdough starter, egg, sugar, salt, and garlic powder. Gradually add flour, one cup at a time.
- Mix on medium speed until smooth and elastic, then add softened butter in small chunks. Continue mixing until the dough pulls away from the sides of the bowl.
- Transfer the dough to a greased bowl, cover, and let rise at room temperature for 8 to 12 hours.
- Roll the dough out into a large rectangle and sprinkle shredded cheddar cheese evenly across the dough. Roll tightly from one end to the other.
- Cut the roll lengthwise down the middle, leaving about 1 to 2 inches uncut at the top. Twist the two strands together and pinch the ends to seal.
- Place the twisted dough into a greased loaf pan. Cover and let rise for 2 to 4 hours until doubled in size.
- Preheat the oven to 350°F (175°C). Brush with egg yolk and sprinkle flaky salt on top if desired.
- Bake for 45 minutes until golden brown and cheese is bubbly. Let cool before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!