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–+ servings
sourdough cheese bread with smoked pizza dip in middle on a baking sheet

Sourdough Cheesy Pull Apart Bread

Hailey
If you like cheese and pull apart bread, this sourdough cheesy pull apart bread recipe will be your new favorite. Melty mozzarella cheese is wrapped inside fluffy pizza dough and topped with garlic butter.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 20 minutes
Bulk Fermentation Time 12 hours
Total Time 13 hours 5 minutes
Course Appetizer, Dinner, Snack
Cuisine American
Servings 8 People
Calories 213 kcal

Equipment

  • 1 Bundt Pan Can use baking sheet
  • 1 Large Mixing Bowl
  • 1 Small Ramekin

Ingredients
  

Sourdough Pizza Crust + Mozzarella Sticks

Garlic Butter

  • 2 TBS Unsalted Butter
  • 1 tsp Garlic Powder
  • 1 pinch Flaky Salt
  • 1 tsp Parsley Fresh or Dried

Dipping Sauce

  • 1/2 - 1 cup Dipping Sauce

Instructions
 

Sourdough Pizza Crust + Prepare Mozzarella

  • Make the sourdough pizza crust. Follow the instructions through a bulk ferment.
    While the sourdough pizza dough is fermenting, freeze the mozzarella cheese sticks. Ensure the cheese sticks are frozen up to an hour prior to preparing the dish.

Preparing the Sourdough Cheesy Dough Balls

  • About an hour before you are ready to bake, cut the pizza dough. If within the fridge, allow it to rest for 10-15 minutes on the countertop if there is spring.
  • Cut the sourdough pizza dough into 40 pieces using a sharp knife or pastry cutter.
    Remove the mozzarella sticks from the freezer before peeling and cutting into 1/2 inch pieces (40 in total).
  • Wrap each mozzarella stick inside the flattened dough ball. Roll in your hands to seal the edges of the dough ball.
  • Coat the Bundt pan with olive oil. Place the sourdough cheese bread balls into the Bundt pan.
    Start making a circle with the sourdough bread balls. Once completed, add another row in the gaps, creating circles until you run out of dough balls.
    Allow to proof on the countertop until the dough has reached two times the size and develops a skin on the exterior.
  • Preheat the oven to 400 degrees Fahrenheit. Once preheated, place the Bundt pan into the oven and bake until golden brown - about 15-20 minutes.
    The mozzarella may pop out of some of the dough balls as if bakes.
  • Once baked, remove from the oven. Allow to sit for 2-3 minutes before placing a baking sheet large enough to cover the perimeter of the Bundt cake.
    Once placed on the top, grab the sides of the Bundt pan with hot pads and flip the sheet pan over, shaking it slightly. Because of this movement, it should be easy to invert and remove from the pan.

Garlic Butter + Dipping Sauce

  • Melt two tablespoons of butter and mix in garlic.
    Using a pastry brush, brush the melted butter mixture overtop of the sourdough cheesy pull apart bread ensuring each piece is coated.
    Sprinkle with flaky sea salt, parsley and parmesan cheese if desired.
  • If enjoying with a dip, place it in a ramekin in the middle of the Bundt pan. Serve the dip and enjoy!

Notes

Sourdough Pizza Crust Options:
Cheese filling:
  • If not using a cube of cheese, be sure not to overfill the pizza dough or the filling will leak out.
Why Freeze the Cheese?:
  • When recipe testing we tried testing this recipe a few different ways - frozen cheese vs. non frozen cheese. What we found it freezing the cheese in advance helps to reduce the chance of the cheese seeping out of the pizza dough.
  • If the cheese is not frozen, it could leak from the sides of the pizza dough. While this does not impact the overall taste, it does alter the aesthetics / presentation.
  • If you are preparing in advance, skip freezing the cheese. The dough and cheese will be the same temperature when baked in the oven and it will not matter as much. The cheese may leak out of the side (though this is equally as good).
No Dipping Sauce:
  • If no dipping sauce will be provided, include additional herbs and spices within the pizza dough. Incorporate the spices during the shaping phase (after the bulk fermentation). Up to 1/4 of each spice could be used: rosemary, oregano, basil and garlic powder.
  • Be sure not to add the spices, specifically garlic, until after the fermentation period has occurred as it can cease fermentation. 

Nutrition

Serving: 1ServingCalories: 213kcalCarbohydrates: 23.7gProtein: 8.7gFat: 9.6gSaturated Fat: 4.6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.1gCholesterol: 19mgSodium: 484mgPotassium: 49mgFiber: 0.9gSugar: 0.2gVitamin A: 192IUCalcium: 179mgIron: 1.1mg
Keyword appetizer, discard, pizza, snack, sourdough
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