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