There’s something irresistible about Cranberry Feta Sourdough Pull-Apart Bread. A golden loaf that’s soft inside, slightly crisp outside, and filled with pockets of tangy feta and bursts of sweet cranberries—it’s the kind of bread that makes people hover around the kitchen waiting for it to cool just enough to pull apart. Honestly, it’s the perfect mix of savory and sweet in one tear-and-share masterpiece. Whether you serve it as a holiday centerpiece, a brunch companion, or a cozy afternoon snack, it never fails to impress. And yes, it’s easier to make than it looks. Let’s dive in—this is one of those recipes you’ll want to bookmark forever.
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Why Cranberry Feta Sourdough Pull-Apart Bread is a Game-Changer
The Flavor Story
Have you ever tried a bite of something so simple, yet so unexpectedly perfect, that you stop mid-chew and think, “Why haven’t I been eating this my whole life?” That’s exactly what happens with this bread. The tart-sweet dried cranberries play beautifully against salty, crumbly feta. Add sourdough’s natural tang, and you’ve got flavor complexity that feels gourmet but is totally doable at home.
The best part? This isn’t a fussy, multi-step baking project. With store-bought or homemade sourdough dough, you get that artisan touch without hours of effort. Every piece you pull apart has its own little pocket of cheese and fruit, so it’s like unwrapping mini gifts from the loaf.
Why You’ll Love It
Here’s the thing—I’ve made plenty of pull-apart breads, but this one’s always the star of the table. Why? Because it checks all the boxes. It’s easy enough for weeknights but impressive enough for dinner parties. It looks stunning when you pull it out of the oven, golden brown with little peeks of cranberry and feta peeking through. And the texture? A soft, fluffy interior with a buttery finish on top that makes every bite feel indulgent.
This is the bread you bring when you want compliments. It’s not just food; it’s a conversation starter.
Ingredients, Tools, and Smart Substitutions
Ingredient Breakdown
Here’s what you’ll need to make this cranberry feta sourdough pull-apart bread:
| Ingredient | Measurement | Notes |
|---|---|---|
| Sourdough bread dough | 500 g | Homemade or store-bought |
| Dried cranberries | ½ cup (60 g) | Tart flavor balance |
| Feta cheese | ½ cup (100 g) | Crumbled |
| Unsalted butter | 2 tbsp (30 g) | Melted, for brushing |
| Fresh thyme leaves | 1 tbsp (optional, 2 g) | Adds herbal aroma |
Each of these plays its part. The sourdough base gives structure, cranberries bring sweetness, feta adds saltiness, and butter ties everything together with richness. The thyme? That’s the little chef’s kiss that makes the loaf feel fancy without effort.
Substitutions & Additions
The fun part of pull-apart bread is how forgiving it is. No cranberries? Use raisins, chopped dried apricots, or even figs. Feta not your thing? Swap in goat cheese or ricotta salata for a softer, creamier vibe. Want crunch? Toss in chopped walnuts or pecans before rolling the dough.
I’ve even tried adding a drizzle of honey butter after baking for extra shine and sweetness—amazing with a cup of tea or coffee. Point is, this recipe isn’t a strict rulebook. It’s a starting point for endless creativity.
Step-by-Step Guide to Perfect Pull-Apart Bread
Making the Dough Roll
First, grease your loaf pan and preheat the oven to 375°F (190°C). This step is always where I start, so I don’t forget later when my hands are dusted with flour.
Roll your sourdough dough out into a rectangle—about 12 by 16 inches (30 by 40 cm). Don’t worry if it’s not perfectly straight; rustic edges are totally fine. Sprinkle the dried cranberries and crumbled feta evenly over the dough. It should look generously scattered, like confetti.
Now, starting from the long side, roll the dough up tightly into a log. Here’s a little trick: if the dough feels too soft or sticky to cut neatly, chill it in the fridge for 10 minutes first.
Assembly & Baking
Cut the rolled dough into 8 equal pieces—think cinnamon roll style. Place them upright in the greased loaf pan, snug but not crammed. Brush the tops with melted butter, making sure some drips between the pieces. If you’re using thyme, sprinkle it across the top now for a fragrant touch.
Bake for 25 to 30 minutes, until golden brown and cooked through. Your kitchen will smell incredible at this point—tangy sourdough, rich butter, sweet fruit, and melting cheese all blending together.
Let the loaf cool slightly before serving. Trust me, this is the hard part. Everyone wants to tear into it immediately, but a short rest helps the structure set so it pulls apart perfectly.
Serving, Storing & FAQs
Serving Suggestions
This bread is made for sharing. Serve it warm at brunch alongside eggs and fresh fruit. Add it to a holiday table for a pop of color and a flavor surprise that breaks away from traditional rolls. Pair it with a bowl of tomato soup or butternut squash soup for a cozy dinner.
I also love it as a snack—just tear off a chunk and dip it in herbed olive oil or spread with whipped honey butter. It’s versatile enough to swing savory or sweet depending on what you serve it with.
Tips, Storage & FAQs
A few things I’ve learned from making this loaf over and over:
- Don’t overstuff the filling, or the layers won’t hold together.
- If your dough feels hard to slice, refrigerate for a bit first.
- Always let it cool slightly before pulling apart.
Storage: Keep leftovers in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a 300°F oven for 10 minutes. You can also freeze the baked loaf—just thaw and reheat before serving.
FAQs:
- Can I freeze it? Yes, either baked or unbaked. If freezing unbaked, assemble in the pan, wrap well, and bake straight from frozen (adding extra time).
- Can I make it gluten-free? Absolutely—just swap in a good gluten-free sourdough dough.
- What if I don’t have thyme? Skip it, or try rosemary, sage, or even a sprinkle of cinnamon for a sweeter twist.
Nutritional Information (per slice, ~1 of 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Carbohydrates | 28 g |
| Protein | 6 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Unsaturated Fat | 3 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 220 mg |
| Cholesterol | 20 mg |
Conclusion
Cranberry Feta Sourdough Pull-Apart Bread is proof that simple ingredients can create something extraordinary. With its golden crust, tangy-sweet flavor, and tear-and-share fun, it’s the kind of bread that instantly becomes a family favorite. Whether you make it for holidays, brunches, or just a cozy weekend bake, it brings warmth and joy to the table.
If you loved this, you might also enjoy:
- Cranberry Brie Sourdough Pull-Apart Bread
- No-Knead Rosemary Cranberry Bread with olive oil & sea salt
- Baked Cranberry Cream Cheese Dip with a Golden Crust
Now it’s your turn—bake it, share it, and don’t forget to snap a photo. Post it on Pinterest, tag it, and let the world see your pull-apart masterpiece. And if you tweak the recipe? Tell me in the comments—I’d love to hear your variations!
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Cranberry Feta Sourdough Pull-Apart Bread | 5 Easy Steps to Perfect Flavor
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Cranberry Feta Sourdough Pull-Apart Bread is golden, fluffy, and downright irresistible. Sweet-tart cranberries mingle with salty feta, all tucked inside soft sourdough layers brushed with butter. It’s the kind of tear-and-share bread that looks fancy but is secretly so simple—perfect for brunches, holidays, or cozy weekends at home.
Ingredients
- 500 g sourdough bread dough (store-bought or homemade)
- ½ cup dried cranberries (60 g)
- ½ cup crumbled feta cheese (100 g)
- 2 tablespoons unsalted butter (30 g), melted
- 1 tablespoon fresh thyme leaves (optional, 2 g)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×5-inch loaf pan.
Roll the sourdough dough into a rectangle, about 12×16 inches (30×40 cm).
Sprinkle cranberries and feta evenly over the dough.
Roll up tightly from the long side to form a log.
Cut into 8 equal pieces and place them upright in the loaf pan.
Brush with melted butter and sprinkle thyme on top if using.
Bake for 25–30 minutes until golden brown and cooked through.
Cool slightly before pulling apart and serving warm.
Notes
Chill the dough briefly before slicing if it’s too soft to cut neatly.
Swap cranberries for raisins, dried apricots, or figs.
Add chopped walnuts or pecans for a crunchy twist.
Best served warm but still tasty reheated the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish, Holiday Recipes
- Method: Baking
- Cuisine: American, European Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 5g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6g
- Cholesterol: 20 mg