Cranberry Brie Sourdough Wreath Recipe (Easy Appetizer)
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This Cranberry Brie Sourdough Wreath is the kind of bread you’ll want to pull apart the second it comes out of the oven! The sourdough is soft and chewy, the brie melts into the center, and the cranberry-pecan topping adds sticky sweetness and a little crunch. It’s a showstopper!
You can make most of it ahead, so it’s ready to bake when guests arrive. It’s a one-bowl dough that’s easy to shape and work with. It’s the perfect showstopper to share with those you love, especially during the holiday season.
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Why You’ll Love This Recipe:
It makes a welcoming centerpiece.
The golden sourdough wreath holds a wheel of warm, melty brie in the center, topped with a glossy cranberry pecan mixture. It looks inviting, and people will reach for a piece as soon as it hits the table. If you’ve tried my Garlic & Cheese Pull-Apart Bread or Sourdough Crostini, this has that same fun, shareable feel.
It can be made ahead.
The dough of this fun holiday appetizer can rest in the fridge overnight. The cranberry-pecan topping can be made the day before and reheated when you’re ready to serve. When it’s time, just bake the bread, warm the topping, and assemble. It’s a big payoff, a great option with minimal stress.
It smells and tastes like the holidays.
The kitchen fills with the aroma of fresh bread, creamy brie cheese, and the sweet cranberry sauce. Every slice has soft, chewy bread, gooey cheese, and sticky-sweet cranberries with crunchy pecans. People will grab a piece right away and keep going back for more. It’s the perfect appetizer for treating yourself and your loved ones like VIPs, one of the best bets for holiday parties.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Bread Flour – For the chewiest sourdough wreath bread, I recommend bread flour. The higher protein content helps the dough rise better and gives it that chewy texture. All-purpose flour works too, but the bread will turn out a little less chewy.
- Brie – Melty brie cheese has a mild, buttery, and creamy taste, with fruity undertones that work perfectly with the cranberry pecan topping. However, if you decide to substitute the topping for a more savory option, camembert cheese is an excellent option with its earthy, and pungent flavor with prominent mushroomy notes.
- Sourdough Starter (active, bubbly): This is the natural leavening that makes the dough rise and gives it a gentle tangy flavor. This recipe does not use sourdough discard. You need an active starter for proper fermentation.
Cranberry-Pecan Topping
- Brown Sugar: Brown sugar adds sweetness and helps create a lightly caramelized, sticky topping that clings perfectly to the warm brie.
- Honey: Honey adds natural sweetness and a rich flavor that blends smoothly with the brown sugar and cranberries.
- Maple Syrup: Maple syrup gives a warm, cozy sweetness that pairs well with the tart cranberries. You can swap it for more honey if you prefer.
- Butter: Butter makes the topping smooth and creamy, adding a rich, comforting touch.
- Cinnamon: Cinnamon adds a warm, cozy spice that lifts the flavors of the sugar, nuts, and cranberries.
- Orange Zest: Fresh orange zest brightens the topping with a lively citrus note that balances the sweetness.
- Pecans: Chopped pecans add a satisfying crunch and nutty flavor. You can swap them with walnuts or almonds if you like.
- Cranberries: Cranberries add a tart, fruity contrast to the sweet, nutty topping. If you use fresh cranberries, simmer the mixture a little longer to reduce extra liquid.
Baking Time For Cranberry Brie Sourdough Wreath
|
Time |
Process |
|---|---|
|
7:00 AM |
Mix dough and bulk ferment |
|
4:00 PM |
Shape and second rise |
|
4:30 PM |
Cut |
|
5:00 PM |
Bake |
How to Make Cranberry Brie Sourdough Wreath
- In a large bowl, whisk the sourdough starter and water until milky. Add the flour and salt. Combine until a shaggy dough forms. Cover and let rest for 30 minutes.
- After the short rest, work the dough into a smooth dough ball, then cover the dough and let it rise at room temperature until doubled in size.
- Turn the dough onto a floured surface and shape it into a round. Let it rest for 10 minutes. Line a 13×18-inch baking sheet with a piece of parchment paper and transfer the dough onto it. Dust the top generously with flour. Poke a hole in the center and gently stretch it to about 6 inches wide, just large enough for the brie wheel. Remove the cheese from its container and place the empty carton in the center.
- Cover with a clean towel and let the dough puff up for about 30 minutes. If chilled overnight, allow extra time. Preheat the oven to 450°F.
- Cut at a 45° angle about 1½–2 inches deep. Fan out each cut to create the shape of a wreath. Remove the carton and place the brie wheel in the center. Sprinkle brown sugar on top.
- Bake for 25–30 minutes in the preheated oven, until the crust is golden brown and crispy. The internal temperature of the bread should reach 205°F.
- In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, and orange zest. Bring to a boil, then reduce heat and simmer for 1–2 minutes, stirring constantly until foamy. Stir in cranberries and pecans. Let cool slightly.
- Spoon the warm homemade cranberry sauce over the baked brie. Tear a slice of the wreath bread and dip into the melted cheese.
How to Store:
Store leftover sourdough brie wreath in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
You can also refrigerate for up to 5 days or freeze for up to 1 month. Reheat in the oven at 350°F (175°C) for 5–10 minutes before serving.
FAQs
Yes, you can. Swap them 1:1, but remember that fresh cranberries add extra moisture. Simmer the topping a little longer to thicken it.
Yes! You can shape the dough into a crescent, kind of like the curve of crescent roll dough sheets. Place the brie in the middle or along the curve, make a few cuts to fan the dough, and bake it the same way. You’ll end up with a festive, eye-catching wreath that’s perfect for sharing.
Absolutely. You can mix it, let it bulk ferment, then refrigerate overnight. Bring it to room temperature before shaping and baking.
No at all! This recipe is completely customizable. You could even swap out the center cheese and topping entirely. A delicious savory option would be Camebert cheese with some fresh garlic and fresh herbs!
Cranberry Pecan Sourdough Wreath Bread Recipe
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Equipment
- sharp scissors
- medium saucepan
Ingredients
Sourdough Wreath
- 75 grams active starter heaping 1/3 cup
- 280 grams warm water 1 cup plus 2 Tablespoons
- 480 grams bread flour 3 1/2 cups
- 10 grams salt 1 1/2 teaspoons
- 226 grams brie cheese 8 oz wheel
- 25 grams brown sugar 2 Tablespoons
Cranberry Pecan Topping
- 55 grams brown sugar 1/4 cup
- 30 grams honey 2 Tablespoons
- 30 grams maple syrup 2 Tablespoons
- 14 grams unsalted butter 1 Tablespoon
- 1/2 gram cinnamon 1/4 teaspoon
- zest of 1 orange
- 60 grams pecan halves, chopped 1/2 cup
- 30 grams dried cranberries 1/4 cup
- 3 grams salt 1/2 teaspoon
Instructions
Make Dough
- To a large bowl, whisk the sourdough starter and water until the liquid is milky white. My water was 95 degrees F. Don't use water warmer than 120 degrees F, otherwise this can kill your starter starter and prevent the bread from rising. If you use cooler water, this will slow down the bulk fermentation slightly.75 grams active starter, 280 grams warm water
- Add the flour and salt. Using a dough whisk, whisk until all of the dry ingredients are combined and a shaggy dough forms.480 grams bread flour, 10 grams salt
- Cover and let rest for 30 minutes. After resting, work the dough into a round ball shape, about 30 seconds.
Bulk Fermentation
- Cover the dough again and let it rise until it has doubled in size. In my 70 degree F kitchen, the bulk fermentation took 7-9 hours.
- Once doubled, prepare to shape. Alternatively, cover the bowl of dough with plastic wrap and place in the fridge to chill overnight before proceeding with the recipe.
Shape
- To shape, remove the dough from the bowl and place onto a floured work surface. Pull the edges of the dough towards the center, then flip the dough so that the seam side is down. Cup and tuck the dough with your hands to create tension in the dough and shape into a round. Cover with a clean tea towel and leet rest for 10 minutes.
- While you wait, place a piece of parchment paper on a 13 by 18 inch baking sheet.
- Carefully transfer the dough onto the lined sheet pan.
- Dust the top of the dough generously with flour, poke a hole in the center of the round, with both hands, gently stretch the hole to 6 inches wide or big enough to fit the wheel of brie. Remove the cheese from the container and place the empty carton in the center to hold the shape.
Second Rise
- Cover the dough with a clean tea towel and allow it to puff up. This took about about 30-60 minutes in my 70 degree F kitchen. If the dough was chilled overnight, allow for more time.
- Once the dough has puffed up, preheat the oven to 450 degrees F.
Cut
- Just before baking, cut the dough at a 45 degree angle (not straight up and down) about 1 1⁄2 – 2 inches deep into the dough. Continue making cuts around the dough, about every 3 inches or so, fanning out each piece to creating the appearance of a wreath.Refer to the photos above.
- Remove the carton and place the brie cheese in the center of the wreath. Top the brie with brown sugar.226 grams brie cheese, 25 grams brown sugar
Bake
- Bake the dough for 25 – 30 minutes or until the top is crispy and golden brown and the internal temperature is 205 degrees F.
- Allow the wreath to cool on the sheet pan for at least 30 minutes before serving.
Topping
- While the bread is baking, prepare the cranberry topping. In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, and orange zest and bring to a boil.55 grams brown sugar, 30 grams honey, 30 grams maple syrup, 14 grams unsalted butter, 1/2 gram cinnamon, zest of 1 orange, 3 grams salt
- Reduce heat and simmer, stirring constantly, until it starts to foam, about 1-2 minutes. Stir in pecans and cranberries. Allow the mixture to cool slightly before spooning on top of the warm brie.60 grams pecan halves, chopped, 30 grams dried cranberries
- Serve warm and enjoy!
Notes
Ingredients & Substitutions
- Bread Flour – For the chewiest sourdough wreath bread, I recommend bread flour. The higher protein content helps the dough rise better and gives it that chewy texture. All-purpose flour works too, but the bread will turn out a little less chewy.
- Brie – Melty brie cheese has a mild, buttery, and creamy taste, with fruity undertones that work perfectly with the cranberry pecan topping. However, if you decide to substitute the topping for a more savory option, camembert cheese is an excellent option with its earthy, and pungent flavor with prominent mushroomy notes.
- Sourdough Starter (active, bubbly): This is the natural leavening that makes the dough rise and gives it a gentle tangy flavor. This recipe does not use sourdough discard. You need an active starter for proper fermentation.
Cranberry-Pecan Topping
- Brown Sugar: Brown sugar adds sweetness and helps create a lightly caramelized, sticky topping that clings perfectly to the warm brie.
- Honey: Honey adds natural sweetness and a rich flavor that blends smoothly with the brown sugar and cranberries.
- Maple Syrup: Maple syrup gives a warm, cozy sweetness that pairs well with the tart cranberries. You can swap it for more honey if you prefer.
- Butter: Butter makes the topping smooth and creamy, adding a rich, comforting touch.
- Cinnamon: Cinnamon adds a warm, cozy spice that lifts the flavors of the sugar, nuts, and cranberries.
- Orange Zest: Fresh orange zest brightens the topping with a lively citrus note that balances the sweetness.
- Pecans: Chopped pecans add a satisfying crunch and nutty flavor. You can swap them with walnuts or almonds if you like.
- Cranberries: Cranberries add a tart, fruity contrast to the sweet, nutty topping. If you use fresh cranberries, simmer the mixture a little longer to reduce extra liquid.
This sourdough appetizer is stunning, but also so easy to make! The chewy sourdough bread goes perfectly with the salty melty cheese and sweet topping. Yum!