Brie and Cranberry Sourdough Bread
Sweet cranberry jelly, creamy melted Brie, and crispy bacon tucked inside a golden, crusty artisan sourdough loaf. The perfect holiday bread!
There are certain flavor combinations that just belong together, and cranberry, Brie, and bacon might be one of my new favorites. You've got the sweetness of cranberry jelly, creamy and buttery Brie cheese, and salty, crispy bacon. Now imagine all of that tucked inside a homemade artisan sourdough loaf.
Why You'll Love This Cranberry Brie Sourdough
There are so many reasons to love this recipe, but here are a few of my favorites.
-
Sweet and savory flavors. The combination of cranberry jelly, creamy Brie, and salty bacon is delicious.
-
Perfect for the holidays. Cranberry and Brie are classic Thanksgiving and Christmas flavors.
-
A beautiful appetizer. Serve slices warm on a holiday charcuterie board or alongside your favorite appetizers.
-
Uses a basic artisan sourdough recipe. No complicated bread-making techniques required.
-
Easy to customize. Add fresh rosemary, swap the bacon for prosciutto, or leave the meat out entirely.
-
Wonderful for entertaining. It's the kind of bread that looks impressive without requiring a completely new sourdough method.
What to Serve with Cranberry Brie & Bacon Sourdough
This bread is delicious all on its own, but there are so many fun ways to serve it.
As a holiday appetizer: Slice and arrange on a wooden serving board with extra cranberry preserves and Brie.
Alongside Thanksgiving dinner: Serve with roasted turkey, mashed potatoes, and your favorite holiday sides.
For Christmas brunch: Toast slices and serve with butter or a drizzle of honey.
On a charcuterie board: Pair with cheeses, fresh fruit, nuts, and other holiday appetizers.
For leftover turkey sandwiches: Add slices of roasted turkey and a little extra cranberry sauce for a delicious holiday sandwich.
This loaf is especially good lightly toasted because the Brie softens and the edges become crisp.
Can I Make Cranberry Brie Sourdough Ahead of Time?
Yes!
You can prepare the dough, add the fillings, shape the loaf, and refrigerate it overnight before baking.
This is one of my favorite ways to prepare artisan sourdough because it makes baking day much easier.
You can also bake the loaf ahead of time, allow it to cool completely, and freeze it.
When you're ready to serve, thaw and gently warm individual slices.
For the best texture and flavor, I recommend serving this bread freshly baked or gently reheated.
How to Store Cranberry Brie & Bacon Sourdough
Because this loaf contains Brie cheese and cooked bacon, it should be refrigerated after cooling.
Refrigerator: Store in an airtight container or tightly wrapped in the refrigerator for up to 3–4 days.
Freezer: Freeze cooled slices in a freezer-safe bag for up to 2 months for best quality.
Reheating: Warm slices in a 325°F oven until heated through, or toast them gently in a skillet.
Avoid leaving the finished loaf at room temperature for extended periods because of the perishable fillings.
Frequently Asked Questions
Can I use cranberry sauce instead of cranberry jelly?
Yes, but use a thick cranberry sauce rather than a runny one.
Whole-berry cranberry sauce can work, especially if it has been chilled and isn't overly liquid.
If your cranberry sauce is thin, simmer it briefly to reduce some of the moisture, then cool completely before using.
Can I use dried cranberries instead?
Absolutely!
Dried cranberries are easier to incorporate and create a slightly different texture.
You can substitute approximately 75–100 g dried cranberries for the cranberry jelly.
Can I leave out the bacon?
Yes!
Cranberry and Brie are delicious together, so you can easily make a vegetarian version by leaving out the bacon.
Fresh rosemary or thyme adds a wonderful savory flavor if you're skipping the meat.
Can I use another cheese?
Yes!
Camembert is a wonderful substitute for Brie.
You could also use small cubes of sharp white cheddar or Gruyère for a firmer cheese filling.
Can I use sourdough discard?
This recipe is designed for active sourdough starter.
If you want to use unfed discard, you'll need to add commercial yeast and adjust the fermentation times.
Why did my cheese leak out?
Cheese can leak out when pieces are too close to the surface, the dough tears during shaping, or the loaf expands during baking.
Try cutting the Brie into smaller cubes and keeping it tucked inside the dough.
Some leaking is normal with cheese-filled sourdough.
Why is my bread gummy around the cranberry jelly?
Cranberry jelly contains sugar and moisture, which can create soft, sticky pockets.
Use thick jelly, avoid adding too much, and allow the loaf to cool completely before slicing.
The cranberry pockets will remain softer than the surrounding bread, even when the loaf is fully baked.
Brie and Cranberry Sourdough Bread
6
20 minutes
37 minutes
463
Dinner
Ingredients
- 100 g active sourdough starter
- 350 g warm water
- 500 g bread flour
- 10 g salt
- 1/2 cup cranberry jelly
- 4-5 oz brie cheese, cut into small pieces
- 6 - 8 pieces of bacon, cooked and crumbled
Directions
- Feed your starter, and when your starter has doubled assemble your dough.
- Start by mixing your starter, water, together in a large mixing bowl until your starter has dissolved turns into a milk liquid. Add in your flour and salt and mix together until a shaggy dough forms.
- Cover with a damp tea towel or bowl cover and let rest for 45 minutes.
- After resting, pull one side of the dough up and towards the middle, rotating the bowl and repeating each time for 30 to 60 seconds until a semi – smooth dough forms. Cover and let rest for one hour.
- Repeat the stretch and folds 3 more times every 30 minutes – 1 hour apart.
- Cover with a damp tea towel or bowl cover and let rest for 45 minutes.
- After resting, pull one side of the dough up and towards the middle, rotating the bowl and repeating each time for 30 to 60 seconds until a semi – smooth dough forms. Cover and let rest for one hour.
- Repeat the stretch and folds 3 more times every 30 minutes – 1 hour apart.
- Cover your bowl with a damp tea towel and let rest on the counter to bulk ferment for 6 - 8 hours or until doubled in size. This may vary depending on the temperature of your home.
- The next morning, transfer your fermented dough to clean workspace.
- Slightly stretch your dough out into a rectangle shape.
- Start by placing pieces of brie all over the dough, alongside dollops of cranberry, finish by sprinkling the bacon all over the brie and covering the surface.
- Fold the dough into thirds, add more brie, cranberry jelly, and bacon, and then gently roll or tuck it into a round loaf. Try to keep as much of the filling tucked inside as possible.
- Use your bench scraper to transfer the dough into a floured banneton seam side up. Let rest in the banneton for 10 minutes.
- After resting, stitch the center of the bread dough from the top all the way to the bottom.
- Cover and place in the fridge for at least 2 hours or up to 48 hours.
- When you’re ready to bake, place your Dutch oven into your home oven and preheat it to 450 degrees for at least 20 minutes.
- Once you’re ready, carefully transfer it onto a piece of parchment paper. Using a bread lame, score the top of the dough into whatever design you like best.
- Using oven mitts, take the preheated Dutch oven out of the oven and remove the lid. Carefully lift the loaf with the parchment paper and place it inside. Replace the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and continue baking for an additional 15-20 minutes until the crust is golden brown and the internal temperature of the bread reaches 200°F.
- Once baked, remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing :)
