No-Knead Cheesy Sourdough Bread Recipe

This cheesy sourdough is one of the simplest and most rewarding loaves you can bake at home. Tangy, chewy sourdough develops a crisp crust and soft, airy crumb while pockets of melted cheese create delicious, gooey bites. It’s perfect sliced for sandwiches, served with soup, or torn apart warm with butter.

You can bake it in a single day or slow-ferment it overnight for deeper flavor. I usually mix the dough one day and bake the next morning. That approach makes timing easier and gives the dough more time to develop its characteristic sourdough taste.

The recipe is no-knead, so it’s approachable for beginners and still produces bakery-style results. You’ll love how simple and satisfying it is.

Why you’ll love this cheesy sourdough recipe

• No kneading required. Stir, stretch a few times, and let time do the work.
• Cheesy and flavorful. Savory cheese melds with sourdough tang for a delicious loaf.
• Flexible timeline. Bake the same day or ferment overnight.
• Beginner-friendly. A forgiving first sourdough project.
• Versatile. Great with soup, for sandwiches, or toasted for breakfast.

How to make cheesy sourdough bread

1. Mix the dough

In a large bowl, combine active sourdough starter, warm water, and salt. Add the bread flour, black pepper, and cubed cheese. Stir until a rough, shaggy dough forms.

2. Rest, then stretch-and-fold

Cover and rest the dough 45–60 minutes. Over the next couple of hours perform a series of stretch-and-folds to build gluten. Aim for four stretch-and-folds about every 30 minutes.

3. Shape and proof

Shape the dough into a round or oval, pulling it toward you several times to create surface tension. Place seam-side up in a floured, towel-lined bowl, cover, and let it rise until puffy and bubbly. If refrigerated, bring to room temperature before the final rise.

4. Bake

Preheat your oven to 450°F (232°C) with a Dutch oven inside. When hot, turn the dough onto parchment, score the top, and lower it into the preheated Dutch oven. Bake covered for 25 minutes, then remove the lid and bake an additional 18–22 minutes until golden brown and cooked through.

Allow the loaf to cool completely before slicing so the crumb finishes setting and the cheese doesn’t run out.

Pro baking tips for successful homemade sourdough

Use a scale. Weighing ingredients yields consistent results for bread baking.

Watch the dough, not the clock. Proofing time depends on room temperature and starter activity—learn to recognize when the dough is ready.

Use a Dutch oven. Baking covered traps steam, which supports oven spring and creates a crisp, glossy crust.

Bake hot. A well-preheated oven encourages strong oven spring and an open crumb.

Many bakers preheat the Dutch oven, but you may need to experiment: in my experience preheating sometimes over-browns the loaf’s bottom. Test what works best for your equipment.

Score before baking. Scoring controls where the loaf expands and prevents random bursting.

Cool before slicing. Let the loaf rest at least 30 minutes (longer is better) so the crumb finishes setting and the cheese settles.

Why bake sourdough in a Dutch oven?

A Dutch oven traps steam from the loaf, keeping the crust soft and flexible during the initial oven-spring phase so the bread can fully expand. Removing the lid lets the crust dry and turn golden and crisp. Heavy cast iron also maintains even heat for consistent baking.

Variations

Cheese choices: Use melty, flavorful cheeses like cheddar, fontina, mozzarella, gouda, parmesan, or asiago. A mix of cheddar and parmesan works well for both flavor and melt.

Herbs and seasonings: Swap black pepper for dried herbs like thyme or rosemary, or add a small amount of minced garlic for extra savory depth.

Serving suggestions

This loaf is extremely versatile. Try these ideas:

• Serve warm with butter, olive oil, hummus, or pesto.
• Make grilled cheese sandwiches or paninis.
• Toast slices for breakfast with a fried egg.
• Pair with tomato soup, chili, or a cozy stew.
• Slice thick, toast, and serve alongside a salad or main course.

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Cheesy Sourdough Bread (No-Knead)

Prep: 10 mins

Cook: 50 mins

Resting Time: 12 hrs

Total: 13 hrs

Yield: 1 loaf

Author: Karie Kirkpatrick

This no-knead, cheese-filled sourdough is easy to make and full of savory flavor.

Equipment

• Dutch oven

Ingredients

 

• 150 grams active, bubbly sourdough starter
• 320 grams warm water
• 10 grams fine sea salt
• 500 grams bread flour
• 1 teaspoon black pepper
• 4-5 ounces cheddar and parmesan, cubed

Instructions

 

To make the no-knead sourdough:

• Combine sourdough starter, water, and salt, whisking to combine.
• Add flour, pepper, and cubed cheese; stir into the starter mixture.
• Finish mixing by hand, folding until the dough forms a rough ball. Cover and rest 45–60 minutes.
• Over the next few hours, perform a stretch-and-fold every ~30 minutes for a total of four times. To stretch: pull one side up, stretch and fold into the center, then rotate the bowl and repeat on all sides. Cover and rest between sets.
• After the final stretch-and-fold you can refrigerate the dough overnight for a slow ferment, or proceed to shaping for a same-day bake.

The next day (or when proofed):

• If refrigerated, allow the dough to warm slightly. Line a bowl with a lightly floured towel. Shape the dough into a ball and place seam-side up in the towel-lined bowl.
• Cover and proof 2–4 hours at room temperature until puffy and nearly doubled; times vary with temperature and starter activity.
• Preheat oven to 450°F with a Dutch oven inside. Turn the dough onto parchment seam-side down, score the top, and lower it into the hot Dutch oven using the parchment.
• Bake covered 25 minutes, then remove the lid and bake an additional 18–22 minutes until golden and fully cooked (internal temperature ~205–215°F).
• Remove the loaf from the oven and let cool completely before slicing.

Notes

*If you prefer to bake the same day, shape after your stretch-and-folds and proof until risen and bubbly, then proceed to baking.

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