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Sourdough Pull-Apart Bread with Brie and Cranberry Sauce

A rustic sourdough loaf scored into a pull-apart pattern, filled with rich Brie cheese, vibrant cranberry sauce, and brushed with aromatic garlic herb butter before baking to golden, melty perfection.

  • Total Time: 50 minutes
  • Yield: 8 1x

Ingredients

Scale
  • For the Dough:
  • 2 cups active sourdough starter
  • 3 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • For the Filling:
  • 8 oz Brie cheese, cubed
  • 1 cup cranberry sauce
  • 3 cloves garlic, minced
  • 2 tablespoons fresh herbs (thyme, rosemary), chopped
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Prepare the Dough:
  2. In a large bowl, mix sourdough starter, flour, salt, sugar, and olive oil. Knead until smooth, about 10 minutes. Let rise until doubled.
  3. Shape and Fill:
  4. Divide dough into portions. Roll out and layer with Brie cubes and cranberry sauce. Fold and score into pull-apart pattern.
  5. Mix melted butter with garlic and herbs. Brush over the top.
  6. Bake at 375°F for 25-30 minutes until golden.

Notes

Allow to cool slightly before pulling apart. Best served warm.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Method: Appetizer
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 10g
  • Fat: 15g
  • Carbohydrates: 45g
  • Protein: 12g