The first time I made this cheesy bundt bread, my kitchen filled with an aroma that had everyone wandering in asking what was in the oven. I couldn’t blame them – the combination of melted cheese, butter, and herbs creates a scent that’s practically impossible to resist.
I’ve always been a sucker for homemade bread, but let’s be honest – sometimes the thought of kneading dough for ages puts me off. That’s why this recipe has become such a favorite in our house. It’s surprisingly simple to put together, yet looks impressive when you pull it out of the oven. The bundt pan creates this gorgeous golden crown of bread that’s perfect for sharing (though I won’t judge if you don’t want to).
What makes this bread truly special is how interactive it is. There’s something undeniably fun about pulling apart warm, cheesy pieces of bread with your hands. No need for knives or perfect slices here – just grab and enjoy! It reminds me of family gatherings where everyone crowds around the table, reaching for another piece while still chewing the last one.
Last weekend, I made this for a casual dinner with friends. I placed it in the center of the table, still warm from the oven, and watched as everyone’s eyes widened. Within minutes, hands were reaching from all directions, pulling away cheesy chunks and making those little “mmm” sounds that tell you you’ve hit culinary gold. The bread was gone before we even finished our main course!
The Magic of Bundt Pan Bread
I’ve found that using a bundt pan for this bread does more than just make it look pretty. The shape actually helps create the perfect texture – crispy on the outside while staying soft and tender inside. Plus, the center hole means more surface area for that golden crust we all fight over.
The first time I tried this, I was worried the cheese would stick horribly to the pan (we’ve all been there with bundt cakes, right?). But as long as you grease it well, it comes out beautifully. That moment when you flip it over and the bread releases perfectly from the pan feels like a small kitchen victory every time.
What I love most about this recipe is how versatile it is. Sometimes I’ll add different herbs depending on what’s growing in my garden. Other times I’ll mix up the cheese varieties based on what’s in the fridge. It’s one of those forgiving recipes that lets you play around without risking disaster.
Let’s Talk Cheese
The cheese is obviously the star of this show. I’ve found that using a combination of sharp cheddar and Parmesan creates the perfect balance of flavor and meltability. The cheddar gets all gooey and stretchy, while the Parmesan adds that savory depth that makes you go back for “just one more piece” about fifteen times.
One time I tried making this with just mozzarella, thinking it would be extra stretchy and fun. It was definitely stretchy, but I missed that punch of flavor that the sharper cheeses bring. That said, a little mozzarella mixed in with the sharper cheeses works wonderfully if you’re after those Instagram-worthy cheese pulls.
The key is making sure you get cheese in all the nooks and crannies of the bread. Don’t be shy about really stuffing it in there! Those hidden pockets of melted cheese are what make each bite a delightful surprise.
Enough chatting – let’s get to the recipe! I promise it’s easier than it looks, and the results are absolutely worth turning on your oven for.
Cheesy Pull-Apart Bundt Bread
Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes
Servings: 8-10
Ingredients
For the Dough:
- 3 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 3/4 cup sour cream
- 3/4 cup plain Greek yogurt
- 1/2 cup unsalted butter, melted
For the Cheese Filling:
- 1 cup sharp cheddar cheese, grated
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- 1/2 teaspoon dried oregano
Instructions
- Preheat your oven to 350°F. Take a moment to thoroughly grease your bundt pan – be generous here! I like to use a paper towel to make sure the butter or cooking spray gets into all the crevices.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder until well combined. (source: Ineskohl.info)
- In a separate bowl, whisk the eggs until lightly beaten. Add the sour cream and Greek yogurt, mixing until smooth. This mixture might look a bit curdled, but don’t worry – that’s normal!
- Pour the wet ingredients into the dry ingredients. Add the melted butter and stir everything together until just combined. The dough will be soft and a bit sticky – that’s exactly what we want.
- In another bowl, mix together the grated cheddar, Parmesan, parsley, and oregano for the filling.
- Now comes the fun part! Take portions of the dough (about 2 tablespoons each) and form them into rough balls. Don’t worry about making them perfect – rustic is good here!
- Roll each ball in the cheese mixture, making sure it’s well coated. Place the cheese-covered dough balls into the prepared bundt pan, creating a ring. Continue layering until you’ve used all the dough. If you have any leftover cheese mixture, sprinkle it between layers and on top.
- Cover the bundt pan with a clean kitchen towel and let it rise in a warm spot for about 30-45 minutes. The dough won’t double in size, but it should look a bit puffier.
- Bake in the preheated oven for 50-55 minutes, until the top is golden brown and a toothpick inserted into the bread (not into a cheese pocket!) comes out clean. If the top starts browning too quickly, tent it with aluminum foil.
- Remove from the oven and let cool in the pan for about 10 minutes. Then, place a plate or serving platter over the top of the pan and carefully flip it over to release the bread.
- Serve warm and watch it disappear before your eyes!
Notes
- If the dough seems too sticky when you’re forming the balls, lightly dust your hands with flour. Just try not to add too much extra flour or the bread could become dense.
- This bread is best enjoyed fresh from the oven while the cheese is still gooey, but leftovers can be stored in an airtight container for up to 2 days. To reheat, wrap in foil and warm in a 300°F oven for about 10 minutes.
- Feel free to experiment with different cheese combinations! Gruyère, Asiago, or even a bit of blue cheese can add interesting flavor dimensions.
Tips for Bundt Bread Success
Getting this bread just right takes a little practice, but even the “mistakes” are delicious. Here are some things I’ve learned along the way:
- Don’t skimp on greasing the pan. I learned this the hard way when half my bread decided to stay in the pan while the other half came out. Now I use a generous amount of butter or cooking spray, making sure to get into every nook and cranny of the bundt pan.
- Let it cool slightly before turning out. I know it’s tempting to flip it immediately, but giving the bread about 10 minutes to set up in the pan makes a big difference in how cleanly it releases.
- Watch the baking time carefully. Every oven is different, and the baking time can vary. Start checking around the 45-minute mark by inserting a toothpick into the bread portion (not the cheese!). If it comes out clean, you’re good to go.
- Don’t be afraid of a dark crust. This bread looks and tastes best with a deep golden brown exterior. If you’re worried about it getting too dark, you can tent it with foil for the last 15 minutes of baking.
The best part about this bread is how it brings people together. There’s something about reaching for a piece of pull-apart bread that breaks down formalities and gets everyone talking and laughing. It’s become my go-to for potlucks, game nights, and anytime I want to make people feel instantly at home.
So next time you’re looking for something that’s sure to impress without requiring professional baking skills, give this cheesy bundt bread a try. Just be prepared to share the recipe – everyone will ask for it!
