Indulge in the ultimate comfort food this holiday season with this sourdough savory star bread, a masterpiece of flavor and texture. Layers of flaky sourdough pastry are generously slathered with a rich, garlic butter that melts into every fold, creating a heavenly aroma as it bakes.
Nestled between these layers is a perfectly balanced blend of cheeses—gooey mozzarella, sharp cheddar, and a touch of Parmesan—offering a delightful contrast of creaminess and tang.
Pull-apart pieces make it ideal for sharing, especially when paired with a warm marinara sauce for dipping. This star-shaped bread is not only a treat for the taste buds but also a festive centerpiece that’s sure to impress at any holiday gathering!
Why I love this recipe
- Reduces sourdough discard waste: My recipe calls for 1 full cup (200 grams) of sourdough discard so no more not knowing what to do with all that extra discard in your fridge.
- Ease: I promise making & shaping sourdough savory star bread is so easy! I have laid out a step-by-step guide with pictures to assist you.
- Trusted recipe: This recipe is adapted from my Cheese Stuffed Sourdough Crescent Rolls (with garlic sage butter) which means the results are always consistent.
- Flavor: The addition of the garlic butter mixed with the blend of different cheeses leaves this star bread bursting with all the right flavors.
Different dipping sauces to pair with sourdough savory star bread
- Marinara Sauce – A classic choice with rich tomato and herb flavors.
- Garlic Aioli – Creamy and garlicky, perfect for adding a touch of indulgence.
- Pesto Sauce – A fresh and herby option, especially if basil is a star in your bread’s filling.
- Cheese Sauce – Velvety and cheesy, it complements the cheese blend in the bread.
- Ranch Dressing – Tangy and cool, it balances the richness of the bread.
Frequently Asked Questions
- Can I use active sourdough starter instead of discard? Yes! Active sourdough starter works just as well in this recipe. You can use it in the same amount as the discard, just make sure it has been chilling in the fridge for an hour or so before mixing the dough.
- Why isn’t there a separate rise time in this recipe? How does it rise without extra yeast? All of the rising happens during the overnight ferment in the fridge. The wild yeast in your sourdough starter is the only leavening this dough needs. As it rests in the refrigerator, the dough slowly develops gas, strength, and flavor. By the time you’re ready to shape and bake, the dough is already well-fermented. It gets a final boost of “oven spring” once it hits the heat, so there’s no need for added commercial yeast or extra room-temperature rise times.
- Can I change the filling? Definitely. This is a very flexible base dough. You can swap in different cheeses, add cooked bacon or ham, use fresh or dried herbs, or brush the layers with garlic butter or pesto. Just avoid very wet fillings, which can make it harder for the layers to stay defined.
- Can I make this ahead for a holiday breakfast or brunch? Yes. The dough is designed to be made ahead. You can prepare the dough and let it ferment in the fridge overnight, then shape, fill, and bake the next day. If you need even more head start, you can shape the star, cover it well, and chill it for up to a few hours before baking.
How to make sourdough savory star bread (step-by-step)
Baker’s schedule: Mix the dough and allow it to rest for 1 hour, place into the refrigerator overnight to bake for the following day.
Ingredients:
For the pastry crust:
- 200 grams (1 cup) of sourdough discard (cold & no more than a few days old)
- 250 grams (2 cups) of all-purpose flour
- 80 grams (5.5 tablespoons) of unsalted butter, grated (cold)
- 100 grams (1/3rd cup + 1.5 tablespoons) of cold milk (I use whole milk)
- 24 grams (2 tablespoons) of sugar
- 3 grams (1/2 teaspoon) of salt
- 1 beaten egg and splash of water (for the egg wash)
For the filling:
- 60 grams softened unsalted butter
- 2 garlic cloves (minced)
- 2 tablespoons fresh parsley (chopped)
- 3 tablespoons freshly grated Parmesan cheese
- 120 grams of shredded blend of cheeses (mozzarella & sharp cheddar)
equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Food scale
- Rolling pin
- Cheese grater
- Pizza cutter
Mix the dry ingredients
- Place the butter in the freezer for about 10-15 minutes.
- Meanwhile, in a large mixing bowl whisk together the flour. sugar, and salt.
- Using a cheese grater, grate the butter into the dry mixture and cut it into the flour until it resembles coarse sand. You can use a fork or I use a dough scraper to achieve this.
Add the wet ingredients
- In a separate bowl mix the sourdough discard and milk together.
- Next, add the sourdough starter and milk to the flour mixture and mix until a soft dough forms.
- Once a dough has formed, cover the dough with plastic wrap and let it rest for about 15-20 minutes.
- Return to the dough and knead it into a smooth ball by folding it into itself repetitively for 3-5 minutes (it does not need to be perfect). Use flour to assist with stickiness.
- Cover the dough again and let it rest for 1 hour. The dough will not rise, this is just to allow everything to solidify together.
Refrigerate the sourdough savory star bread dough
- After the dough has rested for 1 hour cut it into 2 equal balls. Flatten slightly into a disc shape and wrap them tightly in plastic wrap. Place the discs into the refrigerator overnight.
- Why do we refrigerate the dough? Refrigerating the sourdough savory star bread dough allows for it to ferment giving it a deeper flavor. It also hardens the butter which will burst when baked creating beautiful, flaky layers.
How to make the filling
- Grate the mozzarella and sharp cheddar cheese and set aside.
- Prepare the Butter: Start with 60 grams of softened unsalted butter in a small bowl.
- Mix in Garlic: Add the finely minced garlic cloves to the softened butter and mix until evenly combined.
- Add the parsley and 3 tablespoons of Shredded Parmesan cheese and mix until combined.
How to shape sourdough savory star bread
- Once ready to shape the bread, remove the dough from the refrigerator.
- On a lightly floured surface roll each disc into an 11 inch circle. Tip: To check for correct sizing and help with a perfect circle shape I place a 10 inch dinner plate over top of the dough.
- Clean up any edges using your pizza cutter.
- Place 1 disc on parchment paper and begin to spread the garlic butter over top leaving a 1/2 inch border.
- Generously spread the cheese mixture evenly over top of the butter.
- Place the other dough disc over top. Any edges that don’t line up can be cleaned up with your pizza cutter. Place a small jar or circle cookie cutter in the center of the dough (about 2-3 inches)
- Using the pizza cutter carefully make four cuts to divide the dough into quarters making sure to stop at the jar.
- Make a cut in the center of each of the four initial sections, dividing the dough into 8 equal pieces. Then, carefully cut between each of these sections to create 16 evenly sized pieces.
- Take two adjacent pieces of dough and twist them outward, away from each other, making two full rotations. Then, pinch the ends together to form a pointed tip.
- Repeat this 7 more times until all 8 points of the star have been completed.
- After the sourdough star bread has been shaped carefully transfer it to a large baking sheet while still on the parchment paper (it should slide right on) and place it in the freezer for 20-30 minutes. This hardens the butter and helps the star bread hold its shape during baking.
Brush & Bake
- While the sourdough star bread is resting, preheat the oven to 375 degrees F.
- Apply the egg wash to the entire star bread using a pastry brush and bake for 30-40 minutes or until your desired golden brown.
- Some of the garlic butter will leak out onto the pan during baking and this is normal. You can use your pastry brush and brush it over top of the star bread after baking.
- Allow the bread to cool for about 5-10 minutes before enjoying warm. Feel free to top it with more Parmesan cheese and herbs of your choice. It pairs wonderfully with marinara sauce.
- Sourdough savory star bread is best enjoyed on the same day but can last for 1-2 days on the counter in an airtight container or plastic wrap.
More sourdough recipes
- Sourdough Cinnamon Swirl Bread
- Cheese Stuffed Sourdough Crescent Rolls (with garlic sage butter)
- Stuffed Sourdough Cheese Buns (with garlic butter)
- Sourdough Discard Garlic Knots
Sourdough Savory Star Bread (with herbs and cheese)
Transform your next gathering with a show-stopping sourdough savory star bread, infused with fragrant herbs and gooey cheese, offering a perfect balance of flavor and artistry in every pull-apart piece.
Servings: 1 star bread
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Food scale
- Rolling Pin
- Cheese grater
- Pizza Cutter
Ingredients
For the pastry dough
- 250 grams (2 cups) all-purpose flour
- 24 grams (2 tablespoons) sugar
- 3 grams (1/2 teaspoon) salt
- 80 grams unsalted butter (cold & grated)
- 200 grams (1 cup) sourdough discard cold & no more than a few days old; active starter can be used in place of discard
- 100 grams (1/3rd cup & 1.5 tablespoons) whole milk
- 1 beaten egg and a splash of water for the egg wash
For the filling
- 60 grams (4.5 tablespoons) softened unsalted butter
- 2 garlic cloves minced
- 2 tablespoons fresh parsley chopped
- 3 tablespoons Parmesan cheese grated
- 120 grams blend of mozzarella & sharp cheddar cheese grated
Instructions
Mix the dry ingredients
- Place the butter in the freezer for about 10-15 minutes.
- Meanwhile, in a large mixing bowl whisk together the flour. sugar, and salt.
- Using a cheese grater, grate the butter into the dry mixture and cut it into the flour until it resembles coarse sand. You can use a fork or I use a dough scraper to achieve this.
Add the wet ingredients
- In a separate bowl mix the sourdough discard and milk together.
- Next, add the sourdough starter and milk to the flour mixture and mix until a soft dough forms.
- Once a dough has formed, cover the dough with plastic wrap and let it rest for about 15-20 minutes.
- Return to the dough and knead it into a smooth ball by folding it into itself repetitively for 3-5 minutes (it does not need to be perfect). Use flour to assist with stickiness.
- Cover the dough again and let it rest for 1 hour. The dough will not rise, this is just to allow everything to solidify together.
Refrigerate the sourdough savory star bread dough
- After the dough has rested for 1 hour cut it into 2 equal balls. Flatten slightly into a disc shape and wrap them tightly in plastic wrap. Place the discs into the refrigerator overnight. The dough can be refrigerated for up to 48 hours.
- Why do we refrigerate the dough? Refrigerating the dough allows for it to ferment giving it a deeper flavor. It also hardens the butter which will burst when baked creating beautiful, flaky layers.
How to make the filling
- Grate the mozzarella and sharp cheddar cheese and set aside.
- Prepare the Butter: Start with 60 grams of softened unsalted butter in a small bowl.
- Mix in Garlic: Add the finely minced garlic cloves to the softened butter and mix until evenly combined.
- Add the parsley and 3 tablespoons of Shredded Parmesan cheese and mix until combined.
How to shape sourdough savory star bread
- Once ready to shape the bread, remove the dough from the refrigerator.
- On a lightly floured surface roll each disc into an 11 inch circle. Tip: To check for correct sizing and help with a perfect circle shape I place a 10 inch dinner plate over top of the dough.
- Clean up any edges using your pizza cutter.
- Place 1 disc on parchment paper and begin to spread the garlic butter over top leaving a 1/2 inch border.
- Generously spread the cheese mixture evenly over top of the butter.
- Place the other dough disc over top. Any edges that don't line up can be cleaned up with your pizza cutter. Place a small jar or circle cookie cutter in the center of the dough (about 2-3 inches)
- Using the pizza cutter carefully make four cuts to divide the dough into quarters making sure to stop at the jar.
- Make a cut in the center of each of the four initial sections, dividing the dough into 8 equal pieces. Then, carefully cut between each of these sections to create 16 evenly sized pieces.
- Take two adjacent pieces of dough and twist them outward, away from each other, making two full rotations. Then, pinch the ends together to form a pointed tip.
- Repeat this 7 more times until all 8 points of the star have been completed.
- After the sourdough star bread has been shaped carefully transfer it to a large baking sheet while still on the parchment paper (it should slide right on) and place it in the freezer for 20-30 minutes. This hardens the butter and helps the star bread hold its shape during baking.
Brush & Bake
- While the sourdough star bread is resting, preheat the oven to 375 degrees F.
- Apply the egg wash to the entire star bread using a pastry brush and bake for 30-40 minutes or until your desired golden brown.
- Some of the garlic butter will leak out onto the pan during baking and this is normal. You can use your pastry brush and brush it over top of the star bread after baking.
- Allow the bread to cool for about 5-10 minutes before enjoying warm. Feel free to top it with more Parmesan cheese and herbs of your choice. It pairs wonderfully with marinara sauce.
- Sourdough savory star bread is best enjoyed on the same day but can last for 1-2 days on the counter in an airtight container or plastic wrap.
Notes
Baker’s schedule: Mix the dough and allow it to rest for 1 hour, place into the refrigerator overnight to bake for the following day.
Sourdough discard: For the best flavor, use discard that’s no more than a few days old, older discard can bring an overly sour taste.
Sugar: Don’t be tempted to skip the sugar, with the overnight sourdough ferment, a little sugar helps balance the tang and keeps the dough soft, tender, and beautifully golden. The end result is not sweet at all!
Can I use active sourdough starter? Absolutely. Active sourdough starter works just as well as discard here, so feel free to use whichever you have on hand, just make sure it has been in the fridge for an hour or so.
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