Cheesy Sourdough Star Bread

4.95 from 20 votes

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.

Prep Time20

Cook Time40

Rise Time6

Total Time7

Course: Appetizer

Cuisine: American

Servings: servings

Author: Emily Christensen

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