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This Cheesy Sourdough Star Bread is made with a soft dough layered with roasted garlic butter and melty mozzarella. Twisted into a beautiful star shape, it makes the perfect savory centerpiece for any holiday gathering.
After my Sourdough Cinnamon Star Bread went viral this year, I had so many people request a savory star bread. This Cheesy Sourdough Star Bread turned out better than I imagined! It is full of ooey gooey cheese and garlic butter that is impossible to have just one bite. This recipe will be the “star” of the Christmas table and impress all of your friends and family!
Another holiday-themed savory pull-apart bread you won’t want to miss is my Sourdough Pizza Wreath or try my Sourdough Garlic Bread for another cheesy experience made with my Same-Day Sourdough French Bread.
Why you will love this recipe
- Same Day Sourdough Recipe – This recipe can be started in the morning and ready by late afternoon so it’s hot and ready for holiday gatherings.
- Fun, festive shape – This Cheesy Sourdough Star Bread is twisted into a festive star shape, and although it looks really fancy, it is simple to create.
- Naturally leavened – This savory sourdough star bread is naturally leavened with a sourdough starter and does not require any commercial yeast.
Important Ingredients and Substitutions
- Active sourdough starter – Sourdough starter is what is used to leaven sourdough bread. An active starter is one that has recently been fed, doubled in size, and is bubbly. If you do not have a sourdough starter, you can make one in as little as two weeks with my Easy Sourdough Starter Recipe.
- All-purpose flour – I use unbleached all-purpose flour, or you can also use bread flour if that is what you have on hand.
- Egg – An egg is added to the dough to add richness, and then you will also brush the top of the dough with an egg wash to make a golden brown crust. For an egg-free option you can leave the egg out.
- Roasted Garlic – Using roasted garlic adds so much flavor and is so easy to do!
- Mozzarella Cheese – Cheese is added to every layer to make every bite filled with irresistible cheesy flavor. You can use mozzarella or your favorite cheese.
See all the ingredients and amounts in the recipe card below.
Instructions to make Cheesy Sourdough Star Bread recipe
Step 1: Mix together the warm milk, melted butter, egg, sugar, salt, active sourdough starter and flour in a bowl or straight edge container until combined. Place the dough on a lightly floured surface and knead the dough for a couple of minutes until the dough is soft and forms a smooth ball. Add a little extra flour if the dough is too sticky to work with. Alternatively, you can knead it in a stand mixer with the dough hook attachment on low speed for a few minutes.
Step 2: Set the dough in a warm spot covered, and leave to rise until the dough has doubled in size. At 80°F, it takes about 4-5 hours. Alternatively, you can leave the dough to rise overnight at 68-70°F. If the room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm.
Step 3: Meanwhile, prepare the filling. Roast a head of garlic by cutting off the top of the head and peel off the excess skin. Wrap the garlic head in foil with a drizzle of oil on top. Roast at 400ºF for about 40 minutes or until soft.
Step 4: Once roasted, squeeze out the garlic and beat with a stick of butter and ¼ cup of fresh parsley.
Step 5: Dump the dough onto a lightly floured work surface and divide into four equal pieces.
Step 6: Roll out one section in a 9-inch diameter circle. I like to roll it on a round silicone mat. Repeat with the remaining three balls.
Step 7: Place one piece of dough down on the silicone mat or on a piece of parchment paper. Spread 1/3 of the garlic butter mixture on top of the dough and sprinkle with 1/3 of the cheese.
Step 8: Place a second layer of dough on top. Repeat that 2 more times, ending with dough on top.
Step 9: Place a shot glass or similar sized cup in the center of the dough. Begin by cutting the dough into 4 equal sections, stopping at the cup so the center stays intact. Then cut each section into an additional 4 equal sections. Use a sharp knife or a pizza cutter to easily cut the dough into equal strips. Now you should have 16 cuts around the dough.
Step 10: Take 2 strips of dough and twist them in opposite directions two times. Squeeze the ends together. Repeat this 7 more times.
Step 11: Place the star bread on a sheet pan and cover it with a lid or foil. Let the dough rise in a warm spot for about 1-2 hours to rise more until it looks puffy and aerated.
Step 12: Preheat the oven to 350ºF. Make an egg wash with one egg and a teaspoon of water. Brush it on top of the star with a pastry brush.
Step 13: Bake for 40 minutes uncovered. Serve warm and enjoy!
Recipe Tips
- Keep the dough in a warm spot to rise. Because this is an enriched dough it will take longer to rise so finding a warm spot is critical. In the winter, I recommend placing the dough in a draft-free warm spot like the oven, microwave or near a vent. If room temperature is not warm enough, you can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm. Learn more about tips to keep your dough warm.
- Let the dough get puffy before baking to ensure a soft, fluffy star.
- Be sure to use a sheet pan with edges in case any of the butter drips out of the star bread.
Sample baking schedule
The temperature of your dough, kitchen, humidity, and strength of starter will all impact the times for rising. This schedule is based on estimates with a dough temperature of 80°F.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (20 grams starter: 90 grams flour: 90 grams water) leave at 70-72°F. | Day one: 10 pm |
| Mix dough together First rise | Day one: 8 am |
| Roll out dough, shape, and add the filling. Second rise | Day two: 12 pm |
| Bake the cheesy sourdough star bread. | Day two: 2 pm |
Storage instructions
The bread can be left in an airtight container on the counter for up to 3 days. Any longer and I recommend placing it in the fridge for up to 5 days. You can reheat it, by adding the star bread back to a warm oven until hot, or you can microwave smaller pieces to warm through.
The star bread freezes well. After baking the bread, let it cool completely. Place the dough in a freezer-safe bag or double wrap in aluminum foil. The night before eating it place the star on the counter to thaw. To reheat, place the star on a rimmed baking sheet and tent with foil. Heat for 10-15 minutes at 350℉ until warmed through.
Recipe FAQ
Enriched doughs, meaning doughs with fats added, typically have a harder time rising, which is why rise times are usually slower so ensuring the dough is warm enough is very important. If your dough isn’t rising it is likely one of these 2 reasons:
1. Your kitchen was cold so the dough just will take longer to rise. Especially in colder months, I recommend placing the dough in a draft-free warm spot like the oven, microwave or near a vent. I love using a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
2. Your sourdough starter was not strong enough. You want to make sure your starter is healthy and active and consistently doubling in size with each feeding before using it in a recipe. Learn more about caring for your sourdough starter.
Yes! When the dough is almost finished with the second rise cover it and place it in the fridge for up to 12 hours before baking.
Absolutely! Feel free to try new flavors like pepperoni & cheese, Nutella, spinach artichoke dip and more!
More sourdough Holiday recipes
Holiday Sourdough Recipes
Sourdough Pizza Wreath
Holiday Sourdough Recipes
Sourdough Cinnamon Star Bread
Soft Sourdough Bread Recipes
Same Day Sourdough Dinner Rolls
Sourdough Bread Recipes
Jalapeno Cheddar Bacon Pull-Apart Bread
Tried this Cheesy Sourdough Star Bread or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Cheesy Sourdough Star Bread
Equipment
Ingredients
- 300 grams milk, warmed to 100℉, 1 ¼ cup
- 55 grams butter, melted, ¼ cup
- 1 large egg, 50 grams
- 25 grams granulated sugar, 2 Tablespoons
- 10 grams salt, 2 teaspoons
- 200 grams active sourdough starter, scant 1 cup
- 600 grams all-purpose flour, 4 ¼ cups
Filling
- 30-40 grams garlic, 1 small head
- 114 grams butter, ½ cup
- 5 grams fresh parsley, ¼ cup
- 400 grams mozzarella cheese, 3 ¾ cups
Egg wash
- 1 egg
- 1 teaspoon water
Instructions
- Mix together the dough ingredients in a bowl or straight edge container until combined. Place the dough on a lightly floured surface and knead the dough for a couple of minutes until the dough is soft and forms a smooth ball. Add a little extra flour if the dough is too sticky to work with. Alternatively, you can knead it in a stand mixer with the dough hook attachment on low speed for a few minutes.300 grams milk, 55 grams butter, 1 large egg, 25 grams granulated sugar, 10 grams salt, 200 grams active sourdough starter, 600 grams all-purpose flour
- Set the dough in a warm spot covered, and leave to rise until the dough has doubled in size. At 80°F, it takes about 4-5 hours. Alternatively, you can leave the dough to rise overnight at 68-70°F.
- Meanwhile, prepare the filling. Roast a head of garlic by cutting off the top of the head and peel off excess skin. Wrap the garlic head in foil with a drizzle of oil on top. Roast at 400ºF for about 40 minutes or until soft. 30-40 grams garlic
- Once roasted, squeeze out the garlic and beat with the butter and fresh parsley.114 grams butter, 5 grams fresh parsley
- Dump the dough onto a lightly floured work surface and divide into four equal pieces.
- Roll out one section in a 9-inch diameter circle. I like to roll it on a round silicone mat. Repeat with the remaining three balls.
- Place one piece of dough down on the silicone mat or on a piece of parchment paper. Spread ⅓ of the garlic butter mixture on top of the dough and sprinkle with ⅓ of the cheese.
- Place a second layer of dough on top. Repeat that 2 more times, ending with dough on top.
- Place a shot glass or similar sized cup in the center of the dough. Begin by cutting the dough into 4 equal sections, stopping at the cup so the center stays intact. Then cut each section into an additional 4 equal sections. Use a sharp knife or a pizza cutter to easily cut the dough into equal strips. Now you should have 16 cuts around the dough.
- Take 2 strips of dough and twist them in opposite directions two or three times. Squeeze the ends together. Repeat this 7 more times.
- Place the star bread onto a rimmed sheet pan and cover it with a lid or foil. Let the dough rise in a warm spot for about 1-2 hours to rise more until it looks puffy and aerated.
- Preheat the oven to 350ºF. Make an egg wash and brush it on top of the star with a pastry brush. Bake for 40 minutes uncovered.1 egg, 1 teaspoon water
Notes
- Keep the dough in a warm spot to rise. Because this is an enriched dough, it will take longer to rise if it is not warm enough.
- Let the dough get puffy before baking to ensure a soft, fluffy star.
- Be sure to use a sheet pan with edges in case any of the butter drips out of the star bread.
- If you would like to prep the star ahead of time and bake later, let the dough almost finish the second rise and then cover and place in the fridge for up to 12 hours. You can bake directly from the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I made this up until baking and while my oven was preheating it broke. Can I freeze it to save it to bake once my oven is fixed? Thank you!!
Sorry I’m just seeing this. So sad to hear your oven broke on you. You can freeze it. Ideally you would freeze before the second rise but since it was done rising I would just let it defrost and come to room temperature before baking. It may not bake up as fluffy but should still be delicious.
Can I use almond milk or half and half for the dough? Randomly have those on hand.
Yeah I think you could go either way. Half and half has a higher fat content so I would probably lean that way for a softer dough. Since the fat content will be much higher than milk though, I may water it down with about 80% half and half and 20% water.
This was AMAZING! I don’t often leave comments, but wanted to share how great this was. I was a little concerned I had too much filling between the layers, but it turned out perfect. Along with the original recipe ingredients, I added a little shredded cheddar, fresh basil, and chopped pepperoni. I also added Italian seasoning on top of the egg wash before baking. I served it with marinara. I can’t wait to make it again.
Thank you so much! It means so much that you would take the time to leave a comment.
I made this for Christmas Eve and it got rave reviews! I mixed in my kitchen aid mixer for about 5 minutes. I’m making another one today and going to try the refrigerator method because I need it for tomorrow afternoon.
If I had 1 suggestion it would be to add some alternate filling options! The dough is beautiful and I’d love to play around with some other inclusions!
Yes I do want to start testing more savory mix-in ideas! I do have a nutella and cinnamon sugar version on my blog if you want a sweet option. Thanks for the review!