baked bread bread bowl

Sourdough Baked Brie

A simple baked brie in bread recipe made with a fresh sourdough loaf. Take your baked brie appetizer up a notch with this pull-apart idea.

Prep: 10 minutesCook: 30 minutesTotal: 40 minutes
Fat 14 Carbs 43 Protein 15
Yield 8-10 1x


  • 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 

Optional Toppings 

  • Crispy onions (we used these and you can find them on amazon)
  • Fresh Thyme


  1. Preheat the oven to 400ºF and spray a large casserole dish with cooking spray. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. Cover the hole with the top of the bread loaf. 
  8. 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. 
  9. 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. 
  10. Remove the casserole dish from the oven and carefully remove the top of the bread loaf. The brie cheese should be bubbly and delicious. 
  11. Use kitchen shears to cut 1-inch slices around the outside of the sourdough loaf to form the “pull apart” part of the bread. 
  12. 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 Facts

Serving Size: 1/8 Calories: 330 Sugar: 0 Fat: 14 Carbohydrates: 43 Fiber: 2 Protein: 15
Author: Lee FunkeCategory: AppetizerMethod: OvenCuisine: American

Keywords: baked brie