Soft, fluffy, buttery, and filled with plenty of melty cheese, this Sourdough Pogača with Cheese is the kind of homemade bread that disappears quickly from the table. The dough is naturally fermented with sourdough starter, giving it a lovely flavor while keeping the inside light and tender.
Pogača is a popular Balkan-style bread that can be made in many different ways. For this version, the dough is layered with butter and cheese before baking, creating a beautiful pull-apart texture with golden, crisp edges and a soft, cheesy center.
Ingredients
For the Dough
- 1 cup (240g) active sourdough starter, bubbly and recently fed
- 1 cup (240g) warm milk
- 1 large egg
- 2 tablespoons (28g) unsalted butter, melted
- 1 tablespoon (12g) honey or sugar
- 4 cups (500g) all-purpose flour
- 1 ½ teaspoons (9g) salt
For the Cheese Filling
- 1 ½ cups (150g) shredded mozzarella
- 1 cup (100g) crumbled feta cheese
- ½ cup (50g) shredded cheddar cheese
- 2 tablespoons (28g) softened butter
You can use a different combination of cheeses if you prefer. A mixture of mozzarella and feta gives the bread both stretchiness and a delicious salty flavor.
For the Topping
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoon sesame seeds
- 1 tablespoon melted butter
Instructions
1. Prepare the Dough
First, add the active sourdough starter, warm milk, egg, melted butter, and honey to a large mixing bowl. Whisk until everything is well combined.
Next, gradually add the flour and salt. Mix with a wooden spoon or dough whisk until a rough dough forms.
Then, knead the dough for about 6–8 minutes by hand, or use a stand mixer with a dough hook for approximately 5 minutes. The dough should become smooth and soft. It may feel slightly sticky, but avoid adding too much extra flour because that can make the finished bread heavy.
Cover the bowl and let the dough rest for about 30 minutes.
2. Strengthen the Dough
After the dough has rested, perform a few rounds of stretch-and-folds.
To do this, grab one side of the dough, gently stretch it upward, and fold it over the center. Turn the bowl and repeat on all four sides.
Repeat this process every 30 minutes for about 2 hours.
As a result, the dough should gradually become smoother, stronger, and more elastic.
3. Bulk Fermentation
Cover the bowl again and leave the dough at room temperature until it becomes noticeably puffy and increases in volume by around 50–75%.
Depending on the temperature of your kitchen and the strength of your starter, this can take approximately 4–7 hours.
Don’t rely only on the clock. Instead, look for visible bubbles, a slightly domed surface, and dough that jiggles when you gently shake the bowl.
4. Prepare the Cheese Filling
While the dough is fermenting, prepare the filling.
Combine the mozzarella, feta, and cheddar in a bowl and set aside.
Make sure the butter is soft enough to spread easily.
5. Shape the Pogača
Once the dough has finished its bulk fermentation, transfer it to a lightly floured work surface.
Divide the dough into 6 equal pieces.
Roll one piece into a rough circle. Spread a thin layer of softened butter over the surface, then sprinkle with some of the cheese mixture.
Roll another dough piece into a similar circle and place it over the first layer. Spread with butter and add more cheese.
Continue stacking the dough, butter, and cheese until you have used all the pieces.
Leave the top layer without cheese for easier shaping.
Gently flatten the stack with your hands or a rolling pin, being careful not to press out all the air.
Then, cut the dough into wedges or strips. Arrange the pieces in a greased 9-inch (23cm) round baking pan, slightly overlapping them to create the traditional layered pogača appearance.
Alternatively, you can arrange the pieces in a spiral pattern.
6. Final Proof
Cover the shaped bread loosely with plastic wrap or a clean kitchen towel.
Let it proof at room temperature for approximately 2–4 hours, or until noticeably puffy.
Because sourdough fermentation varies with temperature, your bread may need more or less time.
For a deeper sourdough flavor, you can also refrigerate the shaped pogača overnight and bake it the following day.
7. Add the Topping
Once the dough is properly proofed, preheat your oven to 375°F (190°C).
Mix the egg yolk with 1 tablespoon of milk.
Brush the top of the pogača gently with the egg wash.
Then sprinkle sesame seeds over the top and drizzle or brush with melted butter.
8. Bake
Place the pan in the preheated oven and bake for approximately 30–40 minutes.
The top should become beautifully golden brown, while the cheese should be melted and bubbling between the layers.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final 10 minutes.
Once baked, remove the pogača from the oven and allow it to cool for about 10–15 minutes before serving.
How to Serve Sourdough Pogača
This cheesy pogača is best served warm when the cheese is still soft and gooey.
Serve it alongside:
- Scrambled or fried eggs
- Greek yogurt
- Fresh tomatoes and cucumbers
- Soup or stew
- Roasted vegetables
- Grilled chicken
- A simple green salad
It also makes a fantastic snack on its own.
Tips for the Best Pogača
Use an active starter: Make sure your sourdough starter is bubbly and strong before beginning. A weak starter can result in a dense loaf.
Don’t add too much flour: The dough should be soft and slightly tacky. Adding excessive flour can make the bread dry.
Watch the fermentation: Sourdough doesn’t always follow an exact timetable. Temperature, starter strength, and flour can all affect fermentation.
Use flavorful cheese: Feta adds a salty, tangy flavor, while mozzarella gives you those wonderful cheese pulls.
Don’t overproof: If the dough becomes extremely loose and starts collapsing, it may have fermented too long.
Let it rest after baking: Giving the bread 10–15 minutes to cool allows the melted cheese to settle and makes it easier to pull apart.
Storage
Store leftover pogača in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days.
To reheat, place individual pieces in a 350°F (175°C) oven for 5–8 minutes. You can also warm them in an air fryer for a few minutes.
For longer-term storage, wrap the cooled bread tightly and freeze for up to 2 months. Thaw and reheat before serving.
Make-Ahead Instructions
For an easy next-day breakfast, prepare and shape the pogača in the evening.
After shaping, cover the pan and refrigerate overnight. The next morning, let it sit at room temperature while the oven preheats.
If the dough still looks quite firm and hasn’t puffed much, give it additional time at room temperature before baking.
Frequently Asked Questions
Can I use only mozzarella?
Yes. Mozzarella works very well and creates a stretchy, cheesy filling. However, adding feta or another flavorful cheese gives the bread more depth.
Can I use whole wheat flour?
You can replace part of the all-purpose flour with whole wheat flour. Start by replacing about 20–30% of the flour. Keep in mind that the bread may be slightly denser.
Can I make this without eggs?
Yes. You can omit the egg from the dough and replace the egg wash with milk or melted butter.
Why is my pogača dense?
The most common reasons are an inactive starter, insufficient fermentation, or adding too much flour. Make sure your starter is active and give the dough enough time to become visibly puffy before shaping.
Can I add herbs?
Absolutely. Chopped parsley, dill, oregano, or fresh chives can be mixed with the cheese for extra flavor.
Nutrition Facts
Approximate nutrition per serving, based on 10 servings:
- Calories: 315 kcal
- Protein: 12 g
- Carbohydrates: 39 g
- Fat: 13 g
- Saturated Fat: 7 g
- Cholesterol: 58 mg
- Sodium: 520 mg
- Fiber: 2 g
- Sugar: 3 g
Nutrition information is an estimate and will vary depending on the specific flour, starter, butter, milk, and cheeses used.
Final Thoughts
This Sourdough Pogača with Cheese is a wonderful way to turn simple sourdough dough into something extra special. The buttery layers, tangy sourdough flavor, and gooey cheese make every bite incredibly satisfying.
Best of all, you can customize the filling with your favorite cheeses, herbs, or even a little garlic. Serve it warm straight from the oven, and don’t be surprised if everyone reaches for another piece!
