Easy & Soft Savory Sourdough Cheese Twist Rolls

These easy and soft savory sourdough cheese twist rolls are a perfect breakfast, lunch, or make an incredible sandwich bun!

They look like twisted bagels, but are lighter, softer, and easier to make.

In this post you will learn how to make these savory sourdough cheese twist rolls with my Sourdough Sweet and Soft Bread Master Recipe that you can use for other creative sourdough bread recipes!

6 Reasons to Make these ASAP

1. These are easy to make because they start with a 100% hydration active sourdough starter which is the type of sourdough starter most sourdough bakers learn to use first! Rather than a stiff starter or sweet sourdough starter.
2. If you refresh your starter every day for the chance to bake something, you might be ready to make these now.
3. The ingredients are probably things you have on hand right now. You may even want to double it!
4. You can customize the filling to your tastes and preferences.
5. The process and timing is similar to other sourdough bread recipes (there isn’t an extra long fermentation since the fat added is lower than other brioche recipes).
6. Even though they are easy to make, they taste fluffy and delicious!!

See this recipe and over 30 more easy sourdough recipes that are perfect for kid-friendly lunches and snacks!

How to make Savory Sourdough Cheese Twist Rolls

The process of making this savory sourdough recipe has the following steps: Ingredients, Starter preparation, Making the dough, Kneading, Bulk fermentation, Shaping, Proofing, Baking, Cooling.

Ingredients

As I mentioned, the base enriched dough is my Sourdough Sweet and Soft Bread Master Recipe so it is easy to make and very adaptable. Here’s a video of the master dough recipe:

Here are the ingredients you will need:

Starter Preparation for Savory Sourdough Cheese Twist Rolls

You will need a healthy, established sourdough starter for making this recipe. If you need to buy one or make one, here are my resources to get started!

With your sourdough starter, you can use active sourdough starter or sourdough starter discard, add one tablespoon to a container that is at least 1-pint in size. Then feed it with water and all-purpose flour. You can use bread flour instead, I use all-purpose flour because it is less expensive for this step.

Let the starter sit at room temperature for 6 to 12 hours until it is doubled in volume, full of large bubbles, and smells fragrant like ripe fruit.

The time range will depend on the room temperature in your kitchen, starting temperature of ingredients, and weather.

Learn more about sourdough starters in these posts:

• What is a sourdough starter?
• How to Know When your Sourdough Starter is Ready (8 signs)

Making the Savory Sourdough Cheese Twists Dough

Provided that your starter is active and ready, the first step to prepare the dough is scalding the milk. This neutralizes proteins in the milk that can conflict with good fermentation.

Add more whole milk than the recipe calls for to allow for evaporation. Heat the milk over medium to medium-high heat until it is steaming and proteins begin to stick to the pot. Temperature will be 130 to 140 degrees F. Don’t let it foam.

Transfer 100g of your scalded milk to the bowl of a stand mixer, large bowl, or a separate glass carafe to cool down to 90-100 degrees F.

While it’s cooling, use a separate large bowl to mix together the flour and salt.

Once your milk is cooled and in the bowl of a stand mixer or large mixing bowl, add the sugar, 100g of the active sourdough starter, and flour mixture. Stir with a dough hook attachment about 4 times around the bowl or with a large spoon if you are mixing by hand for 1 to 2 minutes until ingredients are beginning to combine and it looks like a shaggy dough mixture. Add the vanilla and egg (if you’d prefer to omit the vanilla for this savory recipe, you can. It won’t impact the texture of the final dough).

Continue mixing the dough until it becomes completely combined and soft. Make sure to scrape your mixing bowl with a bench scraper at various points.

Kneading the Savory Sourdough Cheese Twist Rolls

Once all the ingredients except the softened unsalted butter are added, it is time to knead your dough into a smooth, soft ball.

When using a stand mixer, use low to medium-low speed (I recommend the lowest 2-3 speeds) to knead your dough. It will take 5 to 8 minutes to get combined and soft until it pulls away cleanly from the sides of the bowl. Kneading by hand will take 8 to 12 minutes.

Now, it is time to knead in the softened unsalted butter. Add it one tablespoon at a time with kneading in between each addition.

Continue kneading until the butter is completely incorporated into your dough and it pulls away cleanly from the sides of the bowl or kneading surface and is a soft smooth ball.

Bulk Fermentation for Savory Sourdough Cheese Twist Rolls

Place your bread dough into an airtight container or use a large clean bowl covered with plastic wrap. I like to use a 4-qt Cambro container like this one for bulk fermentation because it is easy to use and see the dough rise and gauge when the dough has doubled in volume.

Keep your dough at room temperature for 4 to 8 hours for the bulk fermentation or first rise until it doubles. For clarity on when this stage is done, see this post.

Time Planning Help for Sourdough Baking

The #1 need for sourdough bakers is help with time planning, so I created a resource for you.

Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.

Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.

Get my free menu planning template: I use this template to plan my groceries, all our meals, and cooking and sourdough baking prep.

Shaping Savory Sourdough Cheese Twist Rolls

Prepare the savory filling ingredients. See the section below for other alternatives for making delicious savory sourdough twists with different fresh herbs or cheeses.

Prepare a baking dish like a casserole dish or a rimmed baking sheet by lining it with parchment paper.

Lightly flour work surface. Roll out dough until it is 14 inches by 16 inches. Spread butter on the dough, leaving an inch uncovered on the 14- inch edges.

From one 14-inch edge to the center, sprinkle the cheese and bacon evenly. Then take the other 14-inch edge and fold in half over the filling ingredients. Press the unbuttered edges together to seal.

Use a pizza rolling cutter or serrated bread knife to cut 8 1 3/4-inch long strips from the fold to the sealed end. Pick up one of the long strips. Hold one end in place and twist the other end 4-6 times to form the twist then pinch the ends together to form a twisted loop. Place on the baking sheet spread 2 inches apart.

Note: I use a French Rolling Pin from USA based company Earlywood Designs. It is my favorite one and does a great job on rolling the edges of dough. You can check it out in several colors here: French rolling pin

Proofing ​Savory Sourdough Cheese Twist Rolls

Baking Savory Sourdough Cheese Twist Rolls

At end of preheat, whisk an egg and a sprinkle of water in a small bowl to create an egg wash. Brush the egg wash evenly over the savory twists with a pastry brush.

Sprinkle on additional seeds or other toppings.

Bake for 22-26 minutes until golden brown.

Cooling Savory Sourdough Cheese Twist Rolls

Savory Filling Alternatives​

Here are some other creative ideas for filling your savory sourdough twist rolls to swap out the cheddar and bacon:

• Parmesan Cheese and Fresh Herbs (minced rosemary would be delicious)
• Mozzarella Cheese and Minced Sun-Dried Tomatoes topped with Minced Pepperoni
• Cheddar Cheese and Chives
• Feta Cheese and Minced Fresh Dill
• Mozzarella Cheese and Fresh Chopped Basil

If you try another combination, I’d love to know in the comments!

6 tips for the best sourdough cheese rolls

1. This recipe uses a 100% hydration starter. This style of starter is familiar to most sourdough bakers making it easier to attempt this recipe.
2. *You may have noticed I used all-purpose flour in this recipe, not bread flour. All-purpose flour makes these Savory Sourdough Cheese Twist Rolls softer and less chewy than bread flour.
3. Timing in sourdough is key. See this post on time planning or check out my Sourdough Time Planning Workbook & Baking Journal
4. Dough that has perfectly fermented, should not be sticky after the bulk ferment. Only a very light amount of dusting flour should be needed during shaping.
5. See the different savory filling ideas for inspiration to make these your own special creation and perfect for breakfast, lunch, or dinner.
6. If you’re making these for breakfast, I like to whisk some eggs to add to the centers. It works best if the twist rolls are shaped with enough space in the centers. In last 6-8 minutes of bake, you can add some seasoned (add pinch salt and pepper) whisked eggs to centers for an egg filled middle. About a third to half egg per twist.

Benefits and Differences of Sourdough in Savory Sourdough Cheese Twist Rolls

Sourdough adds incredible flavor and texture to this classic appetizer, making it a treat for foodies. The long fermentation process makes the dough more digestible, breaking down gluten proteins and reducing digestive irritation. Unlike conventional recipes that rely on added sugar and fats for flavor, sourdough develops rich, complex flavors naturally over time. Additionally, sourdough timelines are more forgiving, reducing the risk of overproofing.

Savor and Share

Share this recipe with a friend! This sourdough recipe from my master recipe helps give sourdough bakers an advantage in the kitchen by making sourdough baking feel easier!

After you try it, send me a note, leave a review comment, or tag me on facebook or instagram @livingbreadbaker

I love seeing how people connect with people they love through bread.

More great recipes

Don’t forget that the base dough can be used for so much more! Check out the post on how to use this versatile dough here:

• Easy Sweet & Soft Sourdough Bread Master Recipe
• Easy Sourdough Cinnamon Rolls Recipe (Soft and Fluffy)
• Skillet Sourdough Apple Cinnamon Swirl Bread Recipe
• Easy Sourdough Pigs in a Blanket Recipe (Mini Hot Dog Bites)

And here are some other special occasion recipes you might enjoy:

• Sourdough Cinnamon Twist Wreath Bread
• Sourdough Pan Dulce Conchas (Sweet Shell Bread)
• Sourdough Kanelbullar
• Sourdough Chai Spice Star Bread Recipe
• Fluffiest Sourdough Challah Bread
• Sourdough Jam-Filled Star Bread

​

Need more sourdough help?

Living Bread Baker posts mentioned

When is sourdough bulk fermentation finished?

When is sourdough finished proofing?

What is a sourdough starter?

Easy Sweet & Soft Sourdough Bread Master Recipe

Skillet Sourdough Apple Cinnamon Swirl Bread Recipe

Easy Sourdough Cinnamon Rolls Recipe (Soft and Fluffy)

Sourdough Cinnamon Twist Wreath Bread

Pan Dulce Conchas with sourdough (Sweet Shell Bread)

Sourdough Kanelbullar

Sourdough Chai Spice Star Bread Recipe

Fluffiest Sourdough Challah Bread

Sourdough Jam-Filled Star Bread

Christmas sourdough bread recipes

Shop this post

4-qt Cambro container

Earlywood Designs French rolling pin

Food scale

Parchment baking sheets

FREE Sourdough Quick Start Guide

Sourdough Time Planning Workbook

My Intro. to Sourdough online course

My sourdough starter

Breadtopia live starter

Cultures for Health starter

Sourdough Time Planning Workbook & Baking Journal

This post contains affiliate links. Read my policy here.

Print Recipe

Savory Sourdough Cheese Twist Rolls

Servings: 8 savory twists

Author: Jenny Prior

Ingredients

Starter

• 15-20 g sourdough starter 1 T.
• 60 grams all-purpose or bread flour 7 tablespoons
• 60 grams water 1/4 cup

Dough

• 100 g whole milk warmed (see step 2)
• 40 g water
• 30 g sugar
• 100 g active sourdough starter
• 375 g all purpose flour
• 4 g vanilla 1 t.
• 7 g salt 1 t.
• 1 egg
• 45 g unsalted butter, softened 3 T.

Filling

• 1 T. unsalted butter softened
• 80 g cheddar cheese shredded
• 70 g bacon cooked and diced

Topping

• Egg
• Optional: poppyseeds, sesame seeds, or extra cheese

Instructions

Starter Prep

• Put one tablespoon or 15-20 g sourdough starter into a clean container or pint size jar. Feed it with 60 grams water and 60 grams all-purpose or bread flour. Stir until no dry flour is left. Let it sit at room temp 6-12 hours until active (doubled in volume, full of large bubbles, and smells fragrant like ripe fruit)

Making the Dough

• Scald the milk: Add more whole milk than the recipe calls for to allow for evaporation. Heat the milk over medium to medium-high heat until it is steaming and proteins begin to stick to the pot. Temperature will be 130 to 140 degrees F. Don't let it foam. Transfer scalded 100 g whole milk to the bowl of a stand mixer, large bowl, or a separate glass carafe to cool down to 90-100 degrees F.
• Once your milk is cooled, add it to the bowl of a stand mixer or large mixing bowl, add the 40 g water, 30 g sugar, 100 g active sourdough starter, 375 g all purpose flour, and 7 g salt. Stir with a dough hook attachment about 4 times around the bowl or with a large spoon if you are mixing by hand for 1 to 2 minutes until ingredients are beginning to combine and it looks like a shaggy dough mixture. Add the 4 g vanilla and 1 egg. Continue mixing the dough until it becomes completely combined and soft.

Kneading the Dough

• Knead your dough into a smooth, soft ball. It will take 5 to 8 minutes to get combined and soft until it pulls away cleanly from the sides of the bowl. Kneading by hand will take 8 to 12 minutes.
• Now, it is time to knead in the 45 g unsalted butter, softened. Add it one tablespoon at a time with kneading in between each addition. Continue kneading until the butter is completely incorporated into your dough and it pulls away cleanly from the sides of the bowl or kneading surface and is a soft smooth ball.

Bulk Fermentation

• Place your dough into an airtight container or use a large clean bowl covered with plastic wrap. Keep your dough at room temperature for 4 to 8 hours for the bulk fermentation or first rise until it doubles.

Shaping Savory Sourdough Cheese Twist Rolls

• Prepare the savory filling ingredients: 1 T. unsalted butter, 80 g cheddar cheese, 70 g bacon
• Prepare a baking dish like a casserole dish or a rimmed baking sheet by lining it with parchment paper.
• Lightly flour work surface. Roll out dough until it is 14 inches by 16 inches. Spread butter on the dough, leaving an inch uncovered on the 14- inch edges. From one 14-inch edge to the center, sprinkle the cheese and bacon evenly. Then take the other 14-inch edge and fold in half over the filling ingredients. Press the unbuttered edges together to seal.
• Use a pizza rolling cutter or serrated bread knife to cut 8 1 3/4-inch long strips from the fold to the sealed end. Pick up one of the long strips. Hold one end in place and twist the other end 4-6 times to form the twist then pinch the ends together to form a twisted loop. Place on the baking sheet spread 2 inches apart.

Proofing

• Let the covered dough sit at room temperature for the proof or second rise for 2 to 4 hours. The rolls should rise and spread until 1.5 to 2 times larger. The dough should feel soft to touch.

Baking

• Preheat oven to 375 degrees F.
• At end of preheat, whisk an egg and a sprinkle of water in a small bowl to create an egg wash. Brush the egg wash evenly over the savory twists with a pastry brush. Sprinkle on additional seeds or other toppings.
• Bake for 22-26 minutes until golden brown.
• Cool 5 to 15 minutes before enjoying. These savory cheese rolls are best enjoyed warm. These are a great way to create an incredible breakfast sandwich.