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Sourdough Ham & Cheese Pinwheels

5 from 1 vote
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!
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Prep Time 20 minutes
Cook Time 25 minutes
18 hours
Total Time 18 hours 45 minutes
Servings: 10
Course: bread, sourdough
Ingredients Equipment Method

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) 

Equipment

  • stand mixer with a dough hook
  • baking sheet
  • Parchment paper

Method
 

1. Mix the Dough
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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!
  1. Let them cool slightly before digging in—though, let’s be honest, they’re best enjoyed warm while the cheese is still gooey!