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cranberry brie sourdough wreath

Cranberry Pecan Sourdough Wreath Bread Recipe

By McKenna Pulda
Yield: 1 wreath
Prep Time: 10 minutes
Cook Time: 25 minutes
Rise Time: 8 hours
Total Time: 8 hours 35 minutes
This Cranberry Brie Sourdough Wreath is soft, chewy, and filled with melty brie and sweet cranberries—an easy, impressive appetizer perfect for sharing, especially during the holiday season.
5 from 1 vote
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Equipment

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

  1. 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
  2. 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
  3. Cover and let rest for 30 minutes. After resting, work the dough into a round ball shape, about 30 seconds.

Bulk Fermentation

  1. 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.
  2. 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

  1. 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.
  2. While you wait, place a piece of parchment paper on a 13 by 18 inch baking sheet.
  3. Carefully transfer the dough onto the lined sheet pan.
  4. 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

  1. 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.
  2. Once the dough has puffed up, preheat the oven to 450 degrees F.

Cut

  1. 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.
  2. 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

  1. Bake the dough for 25 - 30 minutes or until the top is crispy and golden brown and the internal temperature is 205 degrees F.
  2. Allow the wreath to cool on the sheet pan for at least 30 minutes before serving.

Topping

  1. 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
  2. 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
  3. 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.
Refer to the Sample Baking Schedule and Shaping Photos Above!

Nutrition

Serving: 12g | Calories: 3641kcal | Carbohydrates: 520g | Protein: 112g | Fat: 126g | Saturated Fat: 51g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 46g | Trans Fat: 0.5g | Cholesterol: 256mg | Sodium: 5351mg | Potassium: 1280mg | Fiber: 20g | Sugar: 147g | Vitamin A: 1732IU | Vitamin C: 1mg | Calcium: 653mg | Iron: 8mg
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