Mini Sourdough Pumpkin-Shaped Brie Bites
Updated: Aug 11
Small sourdough rolls shaped into pumpkins and baked around a cube of Brie, the cheese melts into the crumb as it bakes.
Another one made to get the kids excited, anything shaped like a pumpkin is an easy way to add some holiday fun to the table.
Why You'll Love This Recipe
A fun, bite-sized appetizer for fall gatherings
Melty brie inside a tangy sourdough shell
A crowd favorite that's easy to make ahead
Servings: 8-10
Prep Time: 30 minutes (plus fermentation time)
Cook Time: 25 minutes
Total Time: 24 hours (including overnight refrigeration)
Ingredients:
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
200g active sourdough starter (about 1 scant cup)
300g warm filtered water (about 1¼ cups)
10g salt (about 1¾ tsp)
500g bread flour (about 4 cups)
150g Brie cheese, cut into small cubes
1 egg, beaten (for egg wash)
To make them pumpkin-shaped:
Butcher's twine (cut into pieces)
Olive oil (for dipping twine/preventing sticking to the bread)
Cinnamon sticks (cut into small pieces for the stem)
Instructions:
Mix Dough:
In a bowl, combine the sourdough starter with warm water until dissolved. Stir in the salt.
Add Flour:
Gradually add the bread flour, mixing until a shaggy dough forms.
Rest:
Cover the dough and let it rest for 30 minutes to 1 hour.
Stretch and Fold:
Perform 3-4 sets of stretch and folds every 30 minutes for 2 hours.
Bulk Ferment:
Refrigerate overnight for 12-24 hours, or let rise at room temperature for 4-6 hours until doubled in size.
Shape Bites:
Divide the dough into 50-90g pieces. Place a cube of Brie in each piece and seal into balls.
Tie with Twine:
Use oiled twine to tie each ball, creating pumpkin ridges while leaving room for expansion.
Second Rise:
Allow the bites to rise for 1-2 hours.
Preheat Oven:
Preheat your oven to 450°F (232°C). If using, preheat a Dutch oven as well.
Bake:
Brush the tops with the beaten egg, then bake for 20-25 minutes until golden. If using a Dutch oven, bake for 15 minutes with the lid on, then 10 minutes uncovered.
Cool and Decorate:
Let cool, remove twine, and add a cinnamon stick as the stem.
Additional Tips:
Flavor Variations: Experiment with different cheeses, add herbs or jam to the dough for extra flavor.
Common Mistakes: Ensure your sourdough starter is active & at it's peak for the best rise.
Storing Instructions:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Ingredient Notes
Brie: Use a wedge cold from the fridge, it is far easier to cut and wrap when firm.
Active sourdough starter: Provides the wrapper and a tang that offsets the richness of the cheese. This one needs an active starter at its peak, not discard.
Twine for shaping: Kitchen twine creates the pumpkin ridges. Remove it after baking and before serving.
Egg wash: Gives the golden pumpkin color these are made for.
Troubleshooting Tips
My brie melted out instead of staying inside. Make sure the dough is sealed completely around the cheese with no gaps, and use cold, firm brie rather than room-temperature.
My bites came out dense. Small shaped pieces of dough can under-proof quickly if you're watching the clock instead of the dough, look for a visible puff before baking.
What to Serve This With
Serve warm as an appetizer alongside a drizzle of honey.
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