Get ready to score big with this Game Day Sourdough Pull-Apart Bread—the ultimate game-day appetizer! This festive, football-shaped bread is made from soft sourdough rolls stuffed with gooey cheese and savory pepperoni, then baked to golden perfection.
Topped with garlic butter, Parmesan, and fresh herbs, it’s as delicious as it is fun to share. Whether you’re hosting a Super Bowl party or a casual game night, this pull-apart bread will be the MVP of your snack table. Just grab a piece, dip it in marinara, and enjoy the ultimate touchdown-worthy bite!
Why I love this recipe
- Trusted recipe: This recipe is adapted from my Sourdough Hamburger Buns which is one that never fails.
- Fun & Festive: Perfect for a game-day appetizer that will have all your friends and family gathered around the table!
- Flavor & texture: The rolls are irresistibly soft and fluffy, bursting with gooey, melty cheese and infused with a savory herby garlic butter sauce—pure perfection in every bite.
- Flexibility: The football shape can be done the day before and baked on the day you want to eat it!
How to make game day sourdough pull-apart bread
Baker’s schedule: feed your sourdough starter within 12 hours of mixing the dough and ensure it is at its peak. Mix the dough in the morning, allow to ferment for 6-8 hours or until doubled in size, refrigerate overnight, OR bake the same day.
This recipe is done by hand, however a stand mixer can be used, just be sure not to overwork the dough.
Ingredients
- 100 grams active sourdough starter
- 24 grams of sugar
- 135 grams of filtered water
- 135 grams of milk (warmed)
- 1 large egg (between 50-60 grams) room temperature
- 45 grams or 3 tablespoons of unsalted butter (softened)
- 9 grams of salt
- 500 grams of bread flour
- 170-180 grams of mozzarella cheese for the filling (7 cheese sticks cut up)
- 2-3 tablespoons of mini pepperoni (optional)
For the garlic butter topping:
- 60 grams (4.5 tablespoons) melted unsalted butter
- 2 garlic cloves minced
- 1 teaspoon of Italian seasoning
- 20 grams Parmesan cheese grated
*If the egg is less than 50 grams plan to add 5-10 more grams of liquid.
Equipment
- Mixing bowl
- Food scale
- Silicone scraper or bench scraper
- Large baking sheet
- Parchment paper
Instructions:
Mix the dough
- Warm the milk in the microwave for 45 seconds, let it cool, and add it to a mixing bowl. Stir in the water, sourdough starter, and sugar until mostly dissolved.
- Next, whisk in the egg until combined.
- Lastly, add the flour, salt, and softened butter and mix until a shaggy dough is formed.
- Cover the mixture with plastic wrap or a damp towel and allow it to rest for 30-45 minutes.
Knead the dough
- After the dough has rested, knead the dough for 5-7 minutes or until it comes together & is not as sticky. Try not to exceed a 1/4 cup of additional flour. The dough should come together nicely with a little elbow grease and patience!
- Once complete, place the dough in a greased bowl (butter or oil), cover it, and let it rest for 60 minutes.
Stretch and folds
- If using a stand mixer you most likely do not need to do any stretch and folds. However, when mixing and kneading by hand I like to do a few stretch and folds to ensure the dough has optimal gluten development.
- I recommend doing 2-3 stretch and folds in 60-minute increments. Once this is complete, cover the dough and allow it to rest for the remainder of the bulk rise or until doubled in size.
Refrigerate the dough or shape & bake
- Once the dough has at least doubled in size, keep it covered and place it in the refrigerator overnight. You can keep the dough in the fridge for up to 24 hours.
- The dough can also be shaped into the football, covered, and placed in the refrigerator overnight to bake for the following day.
- Alternatively the dough can be shaped and baked the same day. Proceed to shaping steps below.
How to shape game day sourdough pull-apart bread
- Line a large baking sheet with parchment paper.
- Before beginning shaping, ensure your cheese sticks are cut up into approximately 8-10 grams each (choose the size you prefer). You will need 20-22 cubes of cheese. If using pepperoni make sure you have that available.
- Weigh and cut your dough into at least 22 dough balls. They should weigh between 40-50 grams each. Mine were 46 grams each and I cut 22 pieces.
- Take each piece of dough, flatten it out a bit, and add a cube(s) of cheese & a few mini pepperonis to the center. Pinch the dough around the filling and gently roll into a ball.
- Start with the outer ring: Place dough balls in an oval formation on a parchment-lined baking sheet, leaving a slight gap between them to allow for expansion during proofing.
- Arrange additional dough balls inside the oval to create a solid football shape, ensuring the dough is evenly spaced for uniform baking.
- Gently reshape the arrangement by nudging dough balls closer together to maintain a rounded yet slightly pointed football shape.
- Once complete, cover the football bread with plastic wrap and allow it to rest for 2-3 hours or until the rolls puff up a bit.
*The pull-apart rolls can be placed in the refrigerator and proofed/baked the following day if desired.
Brush and bake the game day bread
- Preheat the oven to 375 degrees F.
- While the game day rolls are resting make the garlic butter to brush over top.
- Grate the Parmesan cheese and set aside. Melt the butter and mix in the minced garlic & seasoning.
- Liberally brush the garlic butter over the game day rolls and sprinkle the grated Parmesan cheese over top,
- Bake for 30-40 minutes or until your desired golden brown. Save any garlic butter for brushing once removed from the oven. If you want a deeper color to resemble a football let them go a little longer.
*Oven temperatures and times may vary- you know your oven best!
- Brush with melted butter upon removing the bread from the oven for a softer crust.
- Allow the game day bread to cool for 5-10 minutes before placing strips of cheese in the center to resemble football laces before serving. Feel free to top with more Parmesan cheese and herbs of choice as well!
- Game day bread is best on the day of but can be stored in an airtight container for 2-3 days on the counter.
More game day sourdough recipes
- Sourdough Pretzels (so soft & chewy!)
- Stuffed Sourdough Cheese Buns (with garlic butter)
- Sourdough Pretzel Buns
- Sourdough Discard Garlic Knots
Game Day Sourdough Pull-Apart Bread
This Game Day Sourdough Pull-Apart Bread is a game-day favorite, featuring soft sourdough rolls stuffed with cheese and pepperoni, baked to golden perfection, and topped with garlic butter, Parmesan, and fresh herbs.
Servings: 1 football
Equipment
- Food scale
- Mixing bowl
- Dough scraper
- Large baking sheet
- Parchment paper
Ingredients
- 100 grams sourdough starter active and bubbly
- 24 grams sugar
- 135 grams water room temperature
- 135 grams milk warmed
- 1 large egg 50 grams room temperature
- 45 grams unsalted butter softened
- 9 grams salt
- 500 grams bread flour
- 170-180 grams mozzarella cheese for the filling 6-7 cheese sticks cut up
- 2-3 tablespoons mini pepperoni optional for filling
For the garlic butter topping
- 60 grams unsalted butter melted
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 20 grams Parmesan cheese grated
Instructions
Mix the dough
- Warm the milk in the microwave for 45 seconds, let it cool a few minutes then add it to a mixing bowl. Stir in the water, sourdough starter, and sugar until most dissolved.
- Next, whisk in the egg until combined.
- Lastly, add the flour, salt, and softened butter and mix until a shaggy dough is formed.
- Cover the mixture with plastic wrap or a damp towel and allow it to rest for 30-45 minutes.
Knead the dough
- After the dough has rested, knead the dough for 5-7 minutes or until it comes together & is not as sticky. Try not to exceed a 1/4 cup of additional flour. The dough should come together nicely with a little elbow grease and patience!
- Once complete, place the dough in a greased bowl (butter or oil), cover it, and let it rest for 60 minutes.
Stretch and folds
- If using a stand mixer you most likely do not need to do any stretch and folds. However, when mixing and kneading by hand I like to do a few stretch and folds to ensure the dough has optimal gluten development.
- I recommend doing 2-3 stretch and folds in 60-minute increments. Once this is complete, cover the dough and allow it to rest for the remainder of the bulk rise or until doubled in size.
Refrigerate the dough or shape & bake
- Once the dough has at least doubled in size, keep it covered and place it in the refrigerator overnight. You can keep the dough in the fridge for up to 24 hours.
- The dough can also be shaped into the football, covered, and placed in the refrigerator overnight to bake for the following day.
- Alternatively the dough can be shaped and baked the same day. Proceed to shaping steps below.
How to shape game day sourdough pull-apart bread
- Line a large baking sheet with parchment paper.
- Before beginning shaping, ensure your cheese sticks are cut up into approximately 8-10 grams each (choose the size you prefer). You will need 20-22 cubes of cheese. If using pepperoni make sure you have that available.
- Weigh and cut your dough into at least 22 dough balls. They should weigh between 40-50 grams each. Mine were 46 grams each and I cut 22 pieces.
- Take each piece of dough, flatten it out a bit, and add a cube(s) of cheese & a few mini pepperonis to the center. Pinch the dough around the filling and gently roll into a ball.
- Start with the outer ring: Place dough balls in an oval formation on a parchment-lined baking sheet, leaving a slight gap between them to allow for expansion during proofing.
- Arrange additional dough balls inside the oval to create a solid football shape, ensuring the dough is evenly spaced for uniform baking.
- Gently reshape the arrangement by nudging dough balls closer together to maintain a rounded yet slightly pointed football shape.
- Once complete, cover the football bread with plastic wrap and allow it to rest for 2-3 hours or until the rolls puff up a bit.*The pull-apart bread can be placed in the refrigerator and proofed/baked the following day if desired.
Brush and bake the game day bread
- Preheat the oven to 375 degrees F.
- While the game day rolls are resting make the garlic butter to brush over top.
- Grate the Parmesan cheese and set aside. Melt the butter and mix in the minced garlic & seasoning.
- Liberally brush the garlic butter over the game day bread and sprinkle the grated Parmesan cheese over top,
- Bake for 30-40 minutes or until your desired golden brown. Save any garlic butter for brushing once removed from the oven. If you want a deeper color to resemble a football let them go a little longer.*Oven temperatures and times may vary- you know your oven best!
- Brush with melted butter upon removing the bread from the oven for a softer crust.
- Allow the game day bread to cool for 5-10 minutes before placing strips of cheese in the center to resemble football laces before serving. Feel free to top with more Parmesan cheese and herbs of choice as well!
- Game day bread is best on the day of but can be stored in an airtight container for 2-3 days on the counter.
Notes
Baker’s schedule: feed your sourdough starter within 12 hours of mixing the dough and ensure it is at its peak. Mix the dough in the morning, allow to ferment for 6-8 hours or until doubled in size, refrigerate overnight, OR bake the same day.
This recipe is done by hand, however a stand mixer can be used, just be sure not to overwork the dough.
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