Sourdough baked brie is a fun twist on classic baked brie. Bake the brie inside a fresh loaf of sourdough and use the sides to scoop the cheesy deliciousness.
What is Sourdough Baked Brie?
Say hello to your new favorite appetizer or…dinner! Slice the top off of a barkery loaf of sourdough and plop a round of brie cheese right in. Sprinkle more cheese on top, bake, and slice. Then, you’ve got yourself a yummy baked brie pull-apart recipe made with sourdough.
We are both brie and sourdough obsessed at Cheese Knees and this marries both of them together into one epic way to eat baked brie.
What You Need
Sourdough Loaf: this recipe calls for 1 fresh loaf of sourdough bread. We recommend going to a bakery or the bakery section of your grocery store.
Brie Cheese: we used an 8-oz. wheel of brie because that’s what would fit inside of our loaf.
Shredded Mozzarella Cheese: shredded cheese is used for extra salt and flavor.
Herbs and Spices: we kept things simple with fresh thyme, salt, and pepper.
- Swap the bread: feel free to use a different bakery loaf. We’re sourdough lovers, but any round bakery loaf will work.
- Add jam: after you place the brie wheel inside of the bread, smear on some of your favorite jam. Then, top it with shredded cheese.
How to Make Baked Brie in Bread
Cut a hole at the top of your sourdough that is a little bit larger than your wheel of brie. Make sure to do this at a slight angle.
Remove Top of Bread
Remove the large piece of bread you just cut out and then use your knife to make sure the hole you cut is uniform. Because you cut the top at an angle it might be cone-shaped at first.
Before adding your wheel of brie cheese, sprinkle in 1/2 cup of Italian-blend shredded cheese. Then, place the brie cheese on top and sprinkle on the remaining shredded cheese.
Season with salt, pepper, and freshly chopped thyme.
Cover and Drizzle
Place the top back on the sourdough and transfer the loaf to a greased baking dish. Add in any bread that was removed from the load and place that in the baking dish too.
Drizzle olive oil on top of the bread
Bake at 400ºF for 30 minutes or until the sourdough begins to turn golden brown.
Remove the loaf from the oven and take the top off. Use kitchen shears or a very sharp knife to cut 1-inch pieces around the brie.
Serve by “pulling apart” the bread and dipping the sourdough right into the gooey baked brie.
- 1 large round sourdough loaf
- 1 8-oz. wheel of brie, rind removed
- 1 cup Italian blend shredded cheese (mozzarella, parmesan, asiago, etc.)
- 1 tablespoon fresh thyme, de-stemmed and roughly chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons olive oil
- Crispy onions (we used these and you can find them on amazon)
- Fresh Thyme
- Preheat the oven to 400ºF and spray a large casserole dish with cooking spray.
- Carefully cut a hole in the top center of the sourdough loaf that is slightly larger than the 8-oz. wheel of brie. Cut the center of the loaf out at a slight angle and be sure to keep the top of the bread intact.
- Once the top comes off, slice off some of the excess bread under the sourdough top (sometimes a cone shape forms because you are slicing at an angle). Set aside.
- In the sourdough loaf itself, remove the middle of the sourdough loaf so that there is about a 3-inch hole in the center of the loaf. Do not discard the excess bread.
- Sprinkle ½ cup of the Italian cheese into the center of the sourdough loaf and then place the brie wheel on top of the cheese.
- Sprinkle the remaining shredded Italian cheese mix over the brie cheese and then sprinkle the salt, pepper, and fresh thyme on top of the cheese.
- Cover the hole with the top of the bread loaf.
- Place the loaf of bread into the greased casserole dish and then place any pieces or chunks of bread that are removed from the center of the loaf into the casserole dish as well.
- Drizzle with olive oil and place the casserole dish into the oven for 30 minutes or until the bread begins to turn golden brown and the cheese inside melts.
- Remove the casserole dish from the oven and carefully remove the top of the bread loaf. The brie cheese should be bubbly and delicious.
- Use kitchen shears to cut 1-inch slices around the outside of the sourdough loaf to form the “pull apart” part of the bread.
- Sprinkle with fresh thyme and enjoy.
Tips & Notes
- You can use any Italian blend of shredded cheese that you’d like. It adds a depth of flavor, saltiness, and gives you that gorgeous cheese pull when you take the top off the brie cheese.
- We used crispy onions from a local coop to top the melted brie cheese. Something similar to this. You can also saute minced onions while the brie is baking and top the brie with that.
- We highly recommend slicing the rind off of the brie wheel using a very sharp knife.
Nutrition FactsServing Size: 1/8 Calories: 330 Sugar: 0 Fat: 14 Carbohydrates: 43 Fiber: 2 Protein: 15
Keywords: baked brie