There’s nothing quite like the magic of sourdough—flavorful, soft, and wonderfully digestible. These Sourdough Ham & Cheese Pinwheels are the perfect blend of buttery, flaky dough with a savory, cheesy filling whether you’re making them for a weekend brunch, a lunchbox treat, or just because this naturally fermented version of classic pinwheels is sure to become a favorite!
Why Make Pinwheels with Sourdough?
Sourdough isn’t just about incredible flavor; it also improves texture, digestibility, and keeps baked goods fresher for longer. Unlike commercial yeast, the natural fermentation process makes the dough lighter and more gut-friendly. Plus, the slightly tangy dough pairs beautifully with the rich ham and melty mozzarella. If you loved this recipe make sure to check out our sourdough cinnamon rolls as well!
Ingredients You’ll Need
For the Dough:
- 500g bread flour
- 120g active sourdough starter (100% hydration)
- 280g whole milk (lukewarm)
- 40g sugar
- 10g salt
- 100g butter (softened)
- 40g egg yolks (about 2 yolks)
For the Filling:
- 300g honey ham (thinly sliced or cubed)
- 250g mozzarella, swiss, or cheddar cheese(shredded or sliced)
- 1 tbl dijon mustard
- 1 tbl mayonnaise
- 1/2 tbl honey
- 1 clove garlic
- pinch of salt
- poppy seeds – for garnish (optional)
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Step-By-Step Instructions
1. Mix the Dough
Combine the flour, sourdough starter, warm milk, and sugar in a stand mixer bowl. Mix until the ingredients are combined, then cover the bowl and let it rest for 30 minutes. This step, known as autolyse, allows the flour to absorb the liquid, improving the dough’s texture fully.
Next, add the salt and egg yolks, then knead until fully incorporated. Gradually add the softened butter, kneading until the dough becomes smooth and elastic (this may take about 8-10 minutes). Use the dough hook on your stand mixer to make this process easier!
2. Bulk Fermentation
Cover the dough and let it rise at room temperature for 4-6 hours, performing a set of gentle stretch and folds every 30 minutes during the first 2 hours. This helps strengthen the gluten.
Once the dough has risen (it should be puffy but not necessarily doubled in size), place it in the fridge overnight for a cold ferment (8-12 hours). This enhances the dough’s flavor and makes it easier to handle the next day.
3. Shape the Pinwheels
After the overnight proof, remove the dough from the fridge and let it sit at room temperature for about 30 minutes to soften slightly. Make the dijon glaze while the dough is warming up by combining the dijon mustard, honey, and garlic in a small bowl.
Then, using a rolling pin, roll it out into a large rectangle, approximately 11 x 15 inches. Evenly distribute the dijon glaze, and then layer the ham and mozzarella over the surface. Roll the dough up tightly, forming a log ( use a bench scraper if the dough is too sticky). Using a sharp knife, slice into rounds about 1 inch thick and place them on a parchment-lined baking sheet.
4. Final Proof
Cover the pinwheels and allow them to proof for a second rise for one hour in a warm place or until they look puffy and slightly jiggly when you shake the tray. The timing depends on your kitchen temperature—warmer environments will proof faster.
5. Bake
Preheat your oven to 190°C (375°F). Bake the pinwheels for 20-25 minutes or until golden brown and the cheese is bubbly. Once baked, brush them with butter and sprinkle some poppy seeds, sesame seeds, or fresh green onions!
6. Enjoy!
Let them cool slightly before digging in—though let’s be honest, they’re best enjoyed warm while the cheese is still gooey!
Endless Flavor Variations for Sourdough Pinwheels
Now that you have the best sourdough pinwheel base, it’s time to get creative with flavors! These little swirls of goodness can be customized in so many ways, whether you’re in the mood for something savory or sweet.
For a classic savory option, try spreading garlic butter, shredded cheese, and fresh herbs before rolling them up. Love bold flavors? Pesto, sun-dried tomatoes, and feta make an irresistible combination. If you’re a fan of rich, melty goodness, caramelized onions with gruyère will take your pinwheels to the next level.
Prefer a sweet treat? Cinnamon sugar and butter create the perfect cinnamon roll-style pinwheel, while a mix of cream cheese, honey, and fresh berries adds a fruity, tangy twist. The possibilities are endless—so have fun experimenting with your favorite flavors and let your sourdough pinwheels shine!
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Tips for the Best Sourdough Pinwheels
Use an Active Starter – Your starter should be bubbly and recently fed for the best fermentation.
Don’t Rush the Process – The long fermentation is key for flavor and texture.
Experiment with Fillings – Add mustard, caramelized onions, or even a sprinkle of herbs for a twist!
These Sourdough Ham and cheese Pinwheels are a game-changer—flaky, buttery, and absolutely delicious. Give them a try, and let me know how they turn out!
A perfect dipping sauce can take these Sourdough Ham & Cheese Pinwheels to the next level! Here are a few delicious options:
1. Garlic Parmesan Butter Dip (Rich & Savory)
This buttery, garlicky dip adds even more indulgence to your pinwheels.
Ingredients:
- 50g (¼ cup) melted butter
- 1 garlic clove, minced
- 2 tbsp grated Parmesan cheese
- ½ tsp Italian seasoning
- Pinch of salt
Instructions:
- Melt the butter in a small saucepan over low heat.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the Parmesan, Italian seasoning, and salt.
- Serve warm and brush a little on the pinwheels for extra flavor!
2. Honey Mustard Dip (Sweet & Tangy)
A little sweetness pairs perfectly with the salty ham and cheese!
Ingredients:
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp mayonnaise or Greek yogurt
- 1 tsp apple cider vinegar
- ¼ tsp black pepper
Instructions:
- Whisk all ingredients together in a small bowl until smooth.
- Serve chilled or at room temperature.
3. Spicy Marinara Sauce (Classic & Zesty)
A warm, herby marinara adds a classic pizza-like vibe to these pinwheels.
Ingredients:
- 1 cup canned tomato sauce
- 1 garlic clove, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red pepper flakes (optional)
- Salt & pepper to taste
Instructions:
- Heat a small saucepan over medium heat.
- Add all ingredients and let simmer for 5-7 minutes.
- Serve warm for dipping!
Sourdough Ham & Cheese Pinwheels
Equipment
- stand mixer with a dough hook
- baking sheet
- Parchment paper
Ingredients
For the Dough:
- 500 grams bread flour or all-purpose
- 120 grams active sourdough starter (100% hydration)
- 280 grams whole milk (lukewarm)
- 40 grams sugar
- 10 grams salt
- 100 grams butter (softened)
- 2 egg yolks
For the Filling:
- 300 grams honey ham (thinly sliced or cubed)
- 250 grams mozzarella, swiss, or cheddar cheese(shredded or sliced)
- 1 tbl dijon mustard
- 1 tbl mayonnaise
- 1/2 tbl honey
- 1 clove garlic
- pinch of salt
- poppy seeds – for garnish (optional)
Instructions
1. Mix the Dough
- Combine the flour, sourdough starter, warm milk, and sugar in a stand mixer bowl. Mix until the ingredients are combined, then cover the bowl and let it rest for 30 minutes. This step, known as autolyse, allows the flour to absorb the liquid, improving the dough’s texture fully.Next, add the salt and egg yolks, then knead until fully incorporated. Gradually add the softened butter, kneading until the dough becomes smooth and elastic (this may take about 8-10 minutes). Use the dough hook on your stand mixer to make this process easier!
2. Bulk Fermentation
- Cover the dough and let it rise at room temperature for 4-6 hours, performing a set of gentle stretch and folds every 30 minutes during the first 2 hours. This helps strengthen the gluten.Once the dough has risen (it should be puffy but not necessarily doubled in size), place it in the fridge overnight for a cold ferment (8-12 hours). This enhances the dough’s flavor and makes it easier to handle the next day.
3. Shape the Pinwheels
- After the overnight proof, remove the dough from the fridge and let it sit at room temperature for about 30 minutes to soften slightly. Make the dijon glaze while the dough is warming up by combining the dijon mustard, honey, and garlic in a small bowl. Then, using a rolling pin, roll it out into a large rectangle, approximately 11 x 15 inches. Evenly distribute the dijon glaze, and then layer the ham and mozzarella over the surface. Roll the dough up tightly, forming a log ( use a bench scraper if the dough is too sticky). Using a sharp knife, slice into rounds about 1 inch thick and place them on a parchment-lined baking sheet.
4. Final Proof
- Cover the pinwheels and allow them to proof for a second rise for one hour in a warm place or until they look puffy and slightly jiggly when you shake the tray. The timing depends on your kitchen temperature—warmer environments will proof faster.
5. Bake
- Preheat your oven to 190°C (375°F). Bake the pinwheels for 20-25 minutes or until golden brown and the cheese is bubbly. Once baked, brush them with butter and sprinkle some poppy seeds, sesame seeds, or fresh green onions!
6. Enjoy!
- Let them cool slightly before digging in—though, let’s be honest, they’re best enjoyed warm while the cheese is still gooey!
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