Cranberry Feta Sourdough Pull-Apart Bread

Here’s a full article on Cranberry Feta Sourdough Pull-Apart Bread, written in an engaging food-blog style while keeping it clear and informative:

Cranberry Feta Sourdough Pull-Apart Bread

Introduction

There’s something undeniably comforting about freshly baked bread — that golden crust, the irresistible aroma, and the soft, pillowy texture inside. This Cranberry Feta Sourdough Pull-Apart Bread takes that comfort to the next level with a perfect balance of tangy, sweet, and savory flavors.

Imagine tender sourdough rolls layered with creamy feta, bursts of tart dried cranberries, and a hint of honeyed warmth. Each bite offers a delightful contrast of textures and tastes, making this bread perfect for brunches, holiday gatherings, or simply a cozy afternoon treat.

Best of all, this pull-apart bread looks as stunning as it tastes. Its rustic, golden presentation invites everyone to reach in and share — just the way good food should be enjoyed.

Cooking Time and Serving

• Preparation Time: 25 minutes (plus 3–4 hours proofing)
• Cooking Time: 30–35 minutes
• Total Time: Approximately 4–5 hours
• Servings: 8–10 servings

Ingredients

For the Dough:

• 1 cup (240 g) active sourdough starter (fed and bubbly)
• 3 cups (375 g) all-purpose flour
• 1 cup (240 ml) warm water
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• 1 tsp salt

For the Filling:

• ¾ cup dried cranberries
• ¾ cup crumbled feta cheese
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh rosemary or thyme (optional)
• 1 tbsp honey (for drizzling)

For Finishing:

• 1 egg (beaten, for egg wash)
• A sprinkle of sea salt or sesame seeds

How to Make Cranberry Feta Sourdough Pull-Apart Bread

1. Activate the Starter
   Make sure your sourdough starter is active and bubbly before you begin. Feed it 4–6 hours before making the dough.
2. Make the Dough
   In a large bowl, mix the sourdough starter, warm water, olive oil, and honey. Add flour and salt, then stir until a shaggy dough forms. Let it rest for 30 minutes.
3. Knead and Rest
   Knead the dough for about 8–10 minutes until smooth and elastic. Cover and let it rise at room temperature for 3–4 hours, or until nearly doubled in size.
4. Prepare the Filling
   In a small bowl, combine the feta, cranberries, and herbs. Set aside.
5. Shape the Dough
   Punch down the dough and divide it into small pieces (roughly golf ball-sized). Flatten each ball slightly, spoon a little feta-cranberry mixture into the center, and seal it into a ball again.
6. Assemble the Pull-Apart Bread
   Arrange the filled dough balls in a greased round baking pan or cast-iron skillet. Drizzle melted butter and honey over the top.
7. Final Proof
   Cover and let the shaped dough rest for another 45–60 minutes.
8. Bake
   Preheat your oven to 375°F (190°C). Brush the top with the beaten egg and sprinkle with sea salt or sesame seeds. Bake for 30–35 minutes or until golden brown.
9. Cool and Serve
   Allow to cool slightly before serving. Best enjoyed warm, when the feta is creamy and the cranberries are slightly chewy.

Notes

• You can substitute feta with goat cheese or cream cheese for a milder flavor.
• Add chopped nuts (like walnuts or pecans) for extra crunch.
• This bread freezes well — store leftovers in an airtight bag and reheat in the oven for 10 minutes before serving.
• For a festive touch, drizzle balsamic glaze over the baked bread.

FAQs

Q1: Can I make this without sourdough starter?

Yes, you can use 2 tsp active dry yeast instead. Adjust proofing time to about 1–2 hours for the first rise.

Q2: Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.

Q3: What can I serve this bread with?

It pairs wonderfully with soups, salads, or as part of a holiday cheese board.

Q4: Is this bread sweet or savory?

It’s beautifully balanced — slightly sweet from the cranberries and honey, and tangy-salty from the feta.

Nutrition Information