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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!
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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.