Cranberry Feta Sourdough Pull-Apart Bread has become a tradition in my home that signals the start of the holiday season. Every year, my kitchen turns into a place of warmth, laughter, and irresistible aromas, and this bread always takes center stage. The recipe first appeared on my table one Thanksgiving when I wanted something more festive than the usual dinner rolls. I tucked tangy feta and sweet cranberries into a sourdough loaf, and the very first pull-apart bite felt magical. Since then, this bread has been more than just a dish—it’s a ritual of togetherness. Each piece feels like sharing comfort with the people I love most. I adore how the tart cranberries brighten the creamy feta, while rustic sourdough creates the hearty base that ties it all together. Even relatives who swear by classics like no-knead rosemary cranberry bread ask for this pull-apart loaf year after year.
Why This Recipe Is Special
Cranberry feta sourdough pull-apart bread isn’t just food; it’s an experience. Unlike ordinary loaves, you don’t slice this bread—you gather, pull, and share. It creates a sense of connection at the table, especially during the holidays when togetherness is so important. The contrast of flavors is what makes it shine: salty feta, tangy cranberries, and the earthy depth of sourdough. Plus, the process of cutting little pockets into the bread, brushing it with melted butter, and stuffing it with filling feels almost like crafting a culinary gift. I often serve it as a centerpiece alongside seasonal sides, and it pairs beautifully with warming dishes like baked brie in a bread bowl with cranberry sauce and thyme. This bread has all the charm of tradition with a touch of festive creativity that makes guests pause and say, “Wow.”
Ingredients & Preparation
Ingredient Breakdown
Cranberry Feta Sourdough Pull-Apart Bread comes together with just a handful of flavorful ingredients. The magic lies in their balance—tart cranberries, salty feta, buttery richness, and the rustic base of sourdough. Here’s everything you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Sourdough bread dough | 500 g | Store-bought or homemade |
| Dried cranberries | ½ cup (60 g) | Look for plump, unsweetened if possible |
| Feta cheese | ½ cup (100 g), crumbled | Choose a creamy, tangy feta block |
| Unsalted butter | 2 tbsp (30 g), melted | Brushes flavor and helps bread crisp |
| Fresh thyme leaves | 1 tbsp (2 g), optional | Adds earthy, herby notes |
The bread dough is the heart of this recipe, so if you’re a baking enthusiast, try making your own sourdough starter. It gives the bread even more depth of flavor. But don’t worry—store-bought dough works beautifully if you’re short on time.
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Cranberry Feta Sourdough Pull-Apart Bread
- Total Time: 30
- Yield: 8 servings
- Diet: Vegetarian
Description
Cranberry Feta Sourdough Pull-Apart Bread is a festive, cheesy, and tangy bread made with sourdough, cranberries, and feta, brushed with melted butter and thyme for a golden holiday centerpiece.
Ingredients
• 500 g sourdough bread dough (store-bought or homemade)
• 1/2 cup dried cranberries (60 g)
• 1/2 cup crumbled feta cheese (100 g)
• 2 tablespoons unsalted butter (30 g), melted
• 1 tablespoon fresh thyme leaves (optional, 2 g)
Instructions
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place sourdough loaf on a cutting board and cut deep crosshatch slits without slicing through completely.
3. Stuff feta crumbles and dried cranberries into the slits of the bread.
4. Brush the loaf generously with melted butter mixed with thyme.
5. Transfer to the prepared baking sheet and bake for 15–20 minutes until golden and cheese is melted.
6. Serve warm at the table, letting guests pull apart pieces.
Notes
– Day-old sourdough works best for sturdiness and easy cutting.
– Substitute goat cheese for feta or use dried cherries instead of cranberries.
– Soak very dry cranberries in warm water or orange juice before using.
– For extra gooey texture, add mozzarella or gruyere with the feta.
– Wrap leftovers tightly in foil and reheat in the oven for best results.
- Prep Time: 10
- Cook Time: 20
- Method: Baked
- Cuisine: American
Tools and Possible Substitutions
To prepare cranberry feta sourdough pull-apart bread, you’ll need a sharp serrated knife to cut crosshatch patterns into the loaf, a pastry brush for the melted butter, and a baking sheet lined with parchment paper. If you don’t have parchment, foil works as a backup.
For substitutions, goat cheese can replace feta for a creamier tang, while dried cherries or raisins work if cranberries aren’t available. Fresh rosemary can stand in for thyme, creating a fragrant twist. When I served this bread alongside cozy dishes like cranberry turkey stuffing balls, the flavors blended seamlessly with the holiday table. It also pairs perfectly with lighter appetizers such as cranberry glazed roasted butternut squash with Brussels sprouts and feta, keeping the menu vibrant yet balanced.
Cooking Instructions & Tips
Step-by-Step Cooking Method
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Prepare the loaf
Place the sourdough dough (or a pre-baked round loaf if you prefer shortcut style) on a cutting board. Using a serrated knife, cut deep crosshatch slits into the loaf, making sure not to slice all the way through. These little pockets will hold the flavor. -
Stuff with cranberries and feta
Tuck crumbled feta and dried cranberries into each slit of the bread. Don’t worry if it looks a little messy—that’s part of the charm. The filling should peek out, promising gooey, sweet-salty bites once baked. -
Brush with butter and thyme
Melt butter and mix in fresh thyme (if using). Brush generously over the entire loaf, making sure it seeps into the cracks. This step ensures the bread bakes golden and crisp on the outside while staying soft inside. -
Bake to perfection
Transfer the loaf to a parchment-lined baking sheet and bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and the bread edges are lightly crisp. The kitchen will fill with an irresistible aroma. -
Serve warm and share
Place the hot bread in the center of the table and invite everyone to pull apart a piece. The sweet cranberry, salty feta, and buttery sourdough combination will have everyone reaching for seconds. For a festive spread, serve it alongside mini phyllo cups with brie, pecans, and cranberry drizzle or pair it with baked brie with honey balsamic cranberry sauce.
Tips and Tricks to Perfect It
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Use a day-old sourdough loaf for easier cutting and sturdier texture.
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If your cranberries are very dry, soak them in warm water or orange juice for 10 minutes before using.
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For extra indulgence, add a sprinkle of mozzarella or gruyere with the feta.
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Keep the bread warm in the oven (covered loosely with foil) if serving later.
The result is a bread that looks spectacular and tastes even better—gooey, tangy, sweet, and savory in every pull-apart bite.
Serving, Storing & Pairing
What to Serve with It
Cranberry feta sourdough pull-apart bread deserves a place in the middle of your holiday or gathering table. Its festive colors and rich flavors naturally draw attention, making it a centerpiece as much as a side. I love serving it with a warm soup or a fresh salad to balance the richness. For example, a steaming bowl of pumpkin sourdough bread on the side adds depth to a seasonal spread, while a crisp apple walnut cranberry salad with maple dressing brings bright freshness that complements the bread’s savory-sweet character.
This bread also makes an excellent appetizer before heavier main dishes. Guests can easily grab a piece while sipping wine or enjoying other starters, and it pairs beautifully with a charcuterie board. If you’re planning a cozy brunch, set it out with soft scrambled eggs, fruit, and coffee—it feels indulgent yet approachable.
How to Store and Reheat
If you’re lucky enough to have leftovers, storing this bread is simple. Allow it to cool completely, then wrap it tightly in foil or place it in an airtight container. It will stay fresh at room temperature for up to a day or in the refrigerator for 3–4 days.
When it’s time to reheat, avoid the microwave, which can make the bread rubbery. Instead, preheat the oven to 350°F (175°C). Wrap the loaf loosely in foil and warm it for about 10 minutes, or until the cheese is gooey again. For an extra crisp crust, open the foil for the last 2 minutes of reheating.
You can even freeze this bread for later enjoyment. Simply wrap it well in plastic wrap and foil, then freeze for up to a month. To serve, thaw in the refrigerator overnight and reheat as described above.
With these tips, your cranberry feta sourdough pull-apart bread will taste just as comforting the second time around.
Frequently Asked Questions
1. Can I make cranberry feta sourdough pull-apart bread ahead of time?
Yes, you can assemble the loaf a few hours in advance. Simply prepare the bread with cranberries, feta, and butter, then wrap it tightly in foil and refrigerate. Bake just before serving for the best texture and flavor.
2. Can I use fresh cranberries instead of dried?
Absolutely. If using fresh cranberries, chop them coarsely and sprinkle them with a little sugar to balance the tartness before stuffing them into the bread.
3. What kind of sourdough works best?
A round boule or oval sourdough loaf works best because it allows for deep crosshatch cuts and creates perfect pull-apart pockets.
4. How do I keep the bread from drying out?
Be generous with the melted butter and wrap leftovers tightly in foil. Reheat in the oven instead of the microwave to maintain softness.
5. Can I add more cheese?
Yes! While feta is the star, adding mozzarella or gruyere makes the bread extra gooey and indulgent.
Conclusion
Cranberry feta sourdough pull-apart bread is more than a recipe—it’s a shared experience that brings people closer with every warm, cheesy bite. I love how the tart cranberries play against creamy feta, all tucked into rustic sourdough that invites everyone at the table to gather and share. It has become a symbol of comfort and celebration in my kitchen, and I know it can become one in yours too.
If you’re inspired to try another creative twist, you’ll love this cranberry brie pull-apart bread from Half Baked Harvest, which shares the same spirit of festive indulgence. For more ideas right here on my blog, check out my spinach artichoke pull-apart bread or pair your holiday table with a cozy creamy crockpot white chicken chili.
No matter how you serve it, this bread is sure to spark joy and create lasting memories around your table.