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Pull-Apart Sourdough Cheese Bun

Updated: Jun 11, 2021

My kids always love bringing these buns for their snack-break hours in school, they would screamed with joy whenever I made this! :D

Adopted from the same recipe of my basic bread loaf, just shape it into a bun, sprinkle with generous amount of cheese, pop it into oven and wait for magic to happens!


  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 250g

  • Cold Fresh Milk or Non-dairy Milk 100g

  • Sugar 30g

  • Sea Salt 3g

  • Unsalted Butter or Coconut Oil 30g

  • Generous amount of Cheddar or any of your desired Cheese


  • In a stand mixer, add active levain/sourdough discard, bread flour, sugar, salt, milk into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes

  • Add butter, knead until windowpane, pause and stop along the way to scrap down the sides of the bowl, approx. 10-15 minutes

  • Cover with cloth and proof for 2.5-3 hours, or, rest for 30 minutes (single proofing method)

  • Punch down the dough to deflate the air, divide accordingly, roll into a ball and rest for 15 minutes

  • Shape and place it into a square tin and proof until it gets double in size, approx. 2-3 hours (at room temp at 28-30°C)

  • Preheat oven at 180°C for 15 minutes

  • Sprinkle cheese over the dough

  • Bake at 180°C for 30 minutes (oven setting varies, please observe and adjust accordingly)

  • Remove from tin and cool


  • This recipe yields portion for 2 x square tin (6-inch) or 1 square tin (8-inch)

  • Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out

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