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Cheesy Sourdough Garlic Bombs – Easy Pull-Apart Bread Recipe

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These cheesy sourdough garlic bombs are an easy pull-apart bread recipe that results in soft and fluffy bites, stuffed with gooey cheese and brushed with garlicky butter. They are perfect for parties, summer cookouts, or as an epic side dish for any occasion. Plus, they’re made using your sourdough starter—no commercial yeast is needed!

A hand pulls apart a golden, fluffy sourdough garlic cheese bomb, revealing a gooey, melted cheese center. The soft rolls are baked in a round pan, garnished with fresh parsley and bits of garlic, with a beautifully crisp top and stretchy cheese.

 Why you’ll love these sourdough cheesy garlic bombs

  • Great for sharing with a group! Don’t forget to record that cheese pull 😉 
  •  Buttery, garlicky, cheesy goodness in every bite
  •  Made with sourdough starter for gut-friendly fermentation
  •  Great for beginner and experienced sourdough bakers
  •  Can be prepped ahead and baked fresh when needed
A top-down view of sourdough bread ingredients on a kitchen counter. A stand mixer bowl contains milk and sourdough starter. Nearby are a bag of all-purpose flour, a jar of active sourdough starter, melted butter in a glass measuring cup, measuring spoons, and a butter wrapper, all set up for making sourdough cheesy garlic bombs.

 Ingredients

For the Dough:

  • 100g active sourdough starter (fed and bubbly)
  • 250g warm milk (or water for dairy-free)
  • 1 tbsp sugar or honey
  • 40g unsalted butter, softened
  • 400g all-purpose flour
  • 1 tsp salt

Cheese Filling:

  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional, for a little heat)

Garlic Butter Topping:

  • 4 tbsp butter, melted
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh parsley
  • Pinch of salt
  • Optional: grated Parmesan for topping

 Instructions

Step 1: Make the Dough

In a large bowl of a stand mixer, combine your active sourdough starter, warm milk, sugar, and softened butter. Add flour and salt. Mix into a shaggy dough and knead in the mixer using a dough hook on speed 2 for 8–10 minutes until smooth and elastic.

Cover the bowl using seran wrap and bulk ferment at room temperature for 6–8 hours, or until the dough has doubled. After it has bulk fermented, you can cold-proof it for up to 6 hours for a deeper flavor until you are ready to use the dough. Or you can use the dough right away

Step 2: Shape the Cheese Bombs

Turn the dough onto a lightly floured surface and divide into 12–14 equal pieces. Flatten each piece into a small circle, add one tablespoon of cheese to the center, and pinch the edges to seal into a ball.

A piece of sourdough dough rolled out on a kitchen counter with a generous pile of shredded cheese in the center, ready to be shaped into a garlic cheese bomb. In the background, a wooden board holds several pre-shaped dough balls, and a rolling pin rests nearby, capturing the bread-making process in a cozy home kitchen.
A close-up of hands pinching together the edges of a dough round to seal a sourdough garlic cheese bomb. The dough is being shaped into a ball with the filling tucked inside. A rolling pin and other dough balls are visible in the blurred background on a wooden board

Place the balls, seam side down, into a buttered baking dish, leaving a bit of space between each one.

Step 3: Second Rise

Cover the pan and let the dough rest for 1–2 hours at room temp, until the bombs have puffed up and are touching.

A hand uses a red pastry brush to apply melted garlic butter over unbaked sourdough garlic cheese bombs nestled in a round baking dish. The dough balls are smooth and plump, ready to rise and bake. Surrounding the dish are a mortar with minced garlic, a rolling pin, and a measuring cup of melted butter on a wooden board.

Step 4: Bake

Preheat your oven to 375°F (190°C).

Melt the butter, then mix the rest of the garlic butter topping ingredients and generously brush the tops of the dough.

Bake for 25–30 minutes, or until golden brown and the cheese is bubbling out slightly.

A fresh batch of golden-brown sourdough garlic cheese bombs baked in a round green Dutch oven. The rolls are puffed up and lightly crisp on top, sprinkled with minced garlic and fresh chopped parsley, glistening from a coating of garlic butter. A red pastry brush rests nearby on a wooden board.

Step 5: Garnish and Serve

Brush again with melted butter and garlic while it’s still hot. Sprinkle with extra parsley and Parmesan cheese. Serve warm — don’t forget the cheese pull moment!

 Tips & Variations

  • Use pepper jack or smoked gouda for extra flavor.
  • Add pepperoni and cheese inside, then dip it into marinara sauce after it bakes. Mmm, that sounds amazing!
  • Add chopped sun-dried tomatoes or olives inside for a Mediterranean twist.

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Cheesy Sourdough Garlic Bombs – Easy Pull-Apart Bread Recipe

These cheesy sourdough garlic bombs are an easy pull-apart bread recipe that results in soft and fluffy bites, stuffed with gooey cheese and brushed with garlicky butter. They are perfect for parties, satisfying comfort food cravings, or as an epic side dish. Plus, they’re made using your sourdough starter—no commercial yeast is needed!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
6 hours
Total Time 6 hours 30 minutes
Servings: 12
Course: Appetizer, Side Dish, sourdough
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 100 g active sourdough starter (fed and bubbly)
  • 250 g warm milk (or water for dairy-free)
  • 1 tbl  sugar or honey
  • 40 g unsalted butter, softened
  • 400 g  all-purpose flour
  • 1 tsp salt
For the Cheese Filling:
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tsp  Italian seasoning
  • 1/4 tsp red pepper flakes (optional, for a little heat)
For the Garlic Butter Topping:
  • 4 tbl  butter, melted
  • 2 cloves garlic, minced
  • 2 tbl chopped fresh parsley
  • pinch of salt
  • grated Parmesan for topping

Equipment

  • stand mixer
  •  dough hook 
  •  baking dish,

Method
 

Make the Dough
  1. In a large bowl of a stand mixer, combine your active sourdough starter, warm milk, sugar, and softened butter. Add flour and salt. Mix into a shaggy dough and knead in the mixer using a dough hook on speed 2 for 8–10 minutes until smooth and elastic.
    Cover the bowl using seran wrap and bulk ferment at room temperature for 6–8 hours, or until the dough has doubled. After it has bulk fermented, you can cold-proof it for up to 6 hours for a deeper flavor until you are ready to use the dough. Or you can use the dough right away
 Shape the Cheese Bombs
  1. Turn the dough onto a lightly floured surface and divide into 12–14 equal pieces. Flatten each piece into a small circle, add one tablespoon of cheese to the center, and pinch the edges to seal into a ball.
    Place the balls, seam side down, into a buttered baking dish, leaving a bit of space between each one.
Second Rise
  1. Cover the pan and let the dough rest for 1–2 hours at room temp, until the bombs have puffed up and are touching.
 Bake
  1. Preheat your oven to 375°F (190°C).
    Melt the butter, then mix the rest of the garlic butter topping ingredients and generously brush the tops of the dough.
    Bake for 25–30 minutes, or until golden brown and the cheese is bubbling out slightly.
Garnish and Serve
  1. Brush again with melted butter and garlic while it’s still hot. Sprinkle with extra parsley and Parmesan cheese. Serve warm — don’t forget the cheese pull moment!

Notes

 Tips & Variations

  • Use pepper jack or smoked gouda for extra flavor.
  • Add pepperoni and cheese inside, then dip it into marinara sauce after it bakes. Mmm, that sounds amazing!
  • Add chopped sun-dried tomatoes or olives inside for a Mediterranean twist.

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