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sourdough game-day pull apart bread
5.0 from 4 votes

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.

Prep Time 30 mins
Cook Time 40 mins
Resting time 1d
Total Time 1d 1 hr 10 mins
Course: Appetizer
Cuisine: American
Keyword: Game Day Sourdough Pull-Apart Bread
Servings: football

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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
  • 250-280 grams mozzarella cheese for the filling (9-10 cheese sticks cut up)
  • 2-3 tablespoons mini pepperoni or bacon (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

  1. 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.
  2. Next, whisk in the egg until combined.
  3. Lastly, add the flour, salt, and softened butter and mix until a shaggy dough is formed.
  4. Cover the mixture with plastic wrap or a damp towel and allow it to rest for 30-45 minutes.

Knead the dough

  1. 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!
  2. Once complete, place the dough in a greased bowl (butter or oil), cover it, and let it rest for 60 minutes.

Stretch and folds

  1. 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.
  2. I recommend doing 1-2 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

  1. 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.
  2. The dough can also be shaped into the football, covered, and placed in the refrigerator overnight to bake for the following day.
  3. 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

  1. Line a large baking sheet with parchment paper.
  2. Before beginning shaping, ensure your cheese sticks are cut up into approximately 8-10 grams each (choose the size you prefer). You will need 27-29 cubes of cheese. If using pepperoni or bacon make sure you have that available.
  3. Weigh and cut your dough into at least 27 dough balls. They should weigh between 30-35 grams each. Mine were 35 grams each and I cut 27 pieces.
  4. Take each piece of dough, flatten it out a bit, and add a cube(s) of cheese & a few mini pepperonis or bacon (if using) to the center. Pinch the dough around the filling and gently roll into a ball.
  5. 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.
  6. Arrange additional dough balls inside the oval to create a solid football shape, ensuring the dough is evenly spaced for uniform baking.
  7. Gently reshape the arrangement by nudging dough balls closer together to maintain a rounded yet slightly pointed football shape.

  8. 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

  1. Preheat the oven to 375 degrees F.
  2. While the game day rolls are resting make the garlic butter to brush over top.
  3. Grate the Parmesan cheese and set aside. Melt the butter and mix in the minced garlic & seasoning.
  4. Liberally brush the garlic butter over the game day bread and sprinkle the grated Parmesan cheese over top,

  5. 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!

  6. Brush with melted butter upon removing the bread from the oven for a softer crust.
  7. 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!
  8. 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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