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
A soft, tangy sourdough bread twisted with cheese and baked until golden and melty.
Ingredients
- 1 cup milk (can substitute with water)
- 4 tbs butter
- 1/2 cup active sourdough starter
- 1 egg
- 1 tbs sugar
- 1 teaspoon salt
- 3 cups flour
- 1 teaspoon garlic powder
- 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 Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 328Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 92mgSodium: 482mgCarbohydrates: 37gFiber: 1gSugar: 3gProtein: 12g
Vikki Bixby says
Hi! I’m baking this cheese bread now and I’m so excited to see how it turns out! Thank you for sharing your recipes! I plsn to try croissants next!!
Lisa says
Thank you so much! Enjoy!
Linda Scott says
My mom makes the best pepperoni and cheese bread the same way you made your cheese bread. She buys Yarlsburg of Jarlsburg swiss cheese from the store deli (sorry can’t remember the exact spelling). Then she would cut the cheese into small cubes and probably used about 3 cups. Then she bought the best Italian pepperoni and fried it first to get out the fat before adding both the cheese and the pepperoni to the bread! She is famous for this bread. It is amazing and once she puts it out at a party it’s gone! She also braided her bread. Comes highly recommended!
Teresa says
I made this loaf yesterday and it turned out very well. Just as a note, it took closer to 4 cups of flour to come together while mixing. With only 3 cups it was super wet and sticky.
Lisa says
Thanks for sharing your experience! Happy you enjoyed it.
Amy says
Thanks for sharing this! I’m having the same experience and needing to add more flour.
Leah says
Hi Lisa! I love watching your videos, and this recipe caught my eye! I made it today and I also had to add more flour. I added a 1/4 cup extra but it really needed quite a bit more. The dough was wet and floppy and difficult to shape. But, it rose well and baked well— just lost the definition of the twist in your pretty loaf! Mine also came out really sour— not to my liking, but I’m thinking that was probably due to my starter?
Lisa says
Sounds like you need to knead it longer! I never add more flour. What setting were you kneading on? Maybe it was too slow. It needs quite a bit of kneading to go from wet and sticky to glossy and smooth.
Elise says
Same for me! 🙂 I’ve made it twice and both times it took four cups of flour,but rose perfectly and was a huge hit.
Ak says
Do you use the bread hook in your mixer for this ? Or regular paddle ? Many thanks
Lisa says
Bread hook! Sorry about that.
Nancy Dickey says
Can you give ingredients in grams?
Lisa says
Hi Nancy! I have a baking conversion chart for sourdough here: https://www.farmhouseonboone.com/baking-conversion-chart
Krysta says
Has anyone tried this with Spelt flour? Or maybe 1/2 Spelt and 1/2 AP? I’ve made it a few times with AP and also bread flour and both were amazing. Wanting to cycle in some more ancient grains though, and I have some Spelt on hand. Thoughts?
Rebecca Bishop says
In the process of making this right now. My dough rose fine and i took it out to roll and it was super sticky. Any suggestions? I just stuck it in the fridge to see if that helps any.
Lisa says
Hmm could the dough have over-fermented? Was it sticky before it rose? Did flouring the surface when rolling it out help? Sorry lots of questions.
Kat says
Help! Mine didn’t rise at all over night. It seemed like 10 minutes in the mixer was too long, it turned into a strange consistency. Almost like silly puddy. What did I do wrong?
Lisa says
The gluten may have not been developed enough. Sometimes if you knead it longer it is glossier and easy to handle. If the dough was smooth and glossy before rising and isn’t now, the other possibility is over fermentation.
Dave says
I am having trouble with large holes forming along the cheese lines. Any tips on what I am doing wrong?
Thanks
Dave
Lisa says
Hmm interesting! Have never experienced this, but I wonder if rolling the dough tighter with the cheese could help.
Raija says
I’m my experience it means you let it rise for too long after you put it in the bed pan!
Jessica says
What type of egg alternative do you recommend? (We have allergies🥺)
Lisa says
I’m not sure with this type of recipe that an egg replacer would work. I haven’t tried it, but the eggs add fat and moisture to the loaf. Sorry.
Suzanne says
After it’s all done and ready for the oven can I put it in the fridge overnight and bake next day?
Lisa says
Yes!
Mei Sin Yeow says
Hi from the tropics. Thanks for the recipe.
I made a few improvisations to suit the environmental temperatures here. I could not leave the dough out for too long as it doubled in size in 3 hours. It is about 32 deg C where I am. So I put it into the fridge for 3 hours, then laminated & added grated cheddar & parmaggiano regianno cheeses. My first loaf using all purpose flour. Beating in the mixer helps to build gluten and the dough was strong. It rose beautifully. Now waiting for it to cool to check the crumb.
Lisa says
Thank you for sharing those tips. Hope you enjoyed this recipe.
Allie says
worked great for me, with just a little more than 3 cups (sourdough is supposed to be more wet). i actually have trouble getting my sourdough to rise- not this one! I think the long knead helped a lot. also, i had the oven at 450 when the bread went in- then turned it down to 350. I think it needs more garlic and salt- couldn’t taste the garlic. very soft and delicious 🙂
Lisa says
Happy to hear you enjoyed it!
Julie says
This was delicious!
After reading the comments I kept the floor amounts as stated in the recipe. I have to admit I was a bit nervous…. While kneading it went from a mess to a super strong dough, which was so fun to see! Rolling it out went well with minimal flour. Even the twisting went well, filling didn’t fall out.
After baking it tasted so good! I look forward to making this again.
Lisa says
Yay! That is fantastic! So glad you enjoyed it.
Angela says
This bread is absolutely freaking amazing! It took me a few days because I had to wake up my starter (I keep it in the fridge). I mixed it up finally on a Monday night and it’s the most beautiful dough ever! Left it sit on the counter all night and moved it to the fridge in the morning because I had to work. Rolled out the loaves when I got home. Left them rude for 3 hours before baking them. holy crap this is the best bread ever!!
Lisa says
Glad you enjoyed the recipe!! Thank you for sharing!
Sharon says
Oh my gosh…this bread is glorious! My first time making a sourdough starter and my first recipe using it. Yum!
Lisa says
So glad you enjoyed it! Have a great day!
Ryan H says
There’s a bakery just outside of Blue Ridge, GA that sells sourdough cheddar bread and I’ve been lucky enough to get it a couple of times before they sell out. Was so happy to find your recipe and I gave it a try. I followed your instructions (thank you for the step-by-step instructions with photos!) and the end result was super. I made grilled cheese sandwiches for lunch today. Wow! Thank you for the recipe. I’ll be making this again soon.
Lisa says
Doubled grilled cheese sounds delightful. Glad you enjoyed this recipe.
Carole Dunnam. says
Hi Lisa…..I am in the process of making Sourdough Cheese Bread. I decided to use wheat flour instead of bread flour. After mixing in the softened butter, I am not seeing a glossy dough. Do you think it’s because I used wheat flour? Also, I put my risen dough in the refrigerator and will finish tomorrow and bake. How long should the dough be out of the refrigerator before finishing the recipe?
Lisa says
It could be because of the type of flour used. Wheat flour tends to be tougher and require a little more water. If you put the dough in the fridge after shaping then you can just take it out and bake right away. If you put it in during the first rise, then you will want to take it out, shape it, then allow it to rise until about doubled and bake.
dj says
have you tried the potato yeast in place of sourdough ? i was wondering . i have had a cheese bread like this delicous recipe but it was made using the potato yeast which is similar to sourdough .
CIB says
I made this once and it came out great! I admit I omitted the garlic powder, and did a mix of cheddar, parmesan, and sharp provolone thought. I’m making it again now – but this time I left out the egg, used reconstituted milk powder, and melted the butter before adding (that was actually a bit of an accident). I’m hoping it will turn out about the same, but we’ll see!
The flour amount seemed just right for me, but I know from experience that flour can vary quite a bit in how much it absorbs moisture. Also, refrigerating the dough before the final shaping is an excellent tip. It really helps the workability!
Lisa says
Let me know how that turns out. That mixture of cheeses sounds amazing.
Angela says
I need to put this next on my list to try out.
Sherry G says
I’ve made this twice now! It’s delicious. I read the comments about the flour but used the amount called for anyway. A little flour while rolling helped with the stickiness. My husband and I eat it warm with butter or make grilled sandwiches with it.
Thanks for sharing your recipe!
Lisa says
So glad you enjoyed it!
Hala says
Can you use this recipe for a regular sourdough bread recipe? If you just leave the cheese out?
Lisa says
If you are looking for a plain sourdough sandwich bread recipe, I’d recommend following this one: https://www.farmhouseonboone.com/sourdough-sandwich-bread
Lesa says
How do I make the sourdough starter?
Thanks!
Lisa says
Find the instructions here: https://www.farmhouseonboone.com/make-sourdough-starter-scratch