Baked Bread With Cheese Recipe: Crispy-Crusted Cheese Pulls in One Pan

This baked bread with cheese recipe delivers crispy-crusted perfection with cheese pulls that make every bite irresistible. The secret lies in combining simple bread dough with melted cheese that transforms into golden, stretchy strands during baking—no stuffing required.

I developed this method after years of experimenting with cheesy breads, and it consistently delivers restaurant-quality results at home.

The beauty of this recipe is its simplicity: you'll work with just a few ingredients to create a dough that's easy to shape and bake. The cheese isn't stuffed inside but rather melted on top, creating those coveted crispy edges and gooey cheese pulls that everyone loves.

Baking time is minimal, and cleanup couldn't be easier with just one pan to wash.

What you'll end up with is a loaf of bread with a crispy golden crust, tender interior, and those signature cheese strings that make it impossible to stop eating.

The aroma alone will have everyone gathering around your kitchen, and the texture contrast—crunchy outside, soft inside—is what makes this dish so satisfying.

Perfect for game day, holiday appetizers, or a simple weeknight dinner, this recipe scales easily to feed a crowd. Pair it with marinara sauce for dipping or serve alongside soups and salads for a complete meal. Let's get started on creating this crowd-pleasing favorite!

Ingredients for baked bread with cheese

Simple ingredients transform into golden, crispy-crusted bread with irresistible cheese pulls.

The flour and yeast form the foundation of this dough. King Arthur or Gold Medal flours work best for their protein content, giving you that perfect chewy texture. Yeast should be fresh—if it's past its prime, your bread will lack rise. For the cheese, Sargento or Whole Foods brand mozzarella shreds consistently well. Avoid pre-shredded cheese with anti-caking agents, as it can make your bread gummy. The butter should be cold when mixing into the dough to prevent overdevelopment. I always use Land O'Lakes unsalted butter for consistent results.

No active dry yeast? Instant yeast at half the amount works in a pinch. Short on mozzarella? Pepper jack or provolone add great flavor, though the texture changes slightly. For a dairy-free option, Miyoko's mozzarella shreds melt beautifully. The garlic powder and parsley are optional but recommended—they elevate the flavor without overpowering the cheese. If you're making this ahead, prepare the dough the night before and let it rise in the fridge overnight for deeper flavor.

This bread keeps well for 2-3 days at room temperature wrapped in a clean kitchen towel. For longer storage, freeze portions for up to 3 months. Reheat slices in the oven at 350°F for 5-7 minutes to restore crispiness. I always make a double batch—one for the day and one to freeze. The cheese pulls are best when the bread is fresh, but the flavor improves over time. Leftovers make fantastic toast or French toast the next morning.

Step-by-step instructions for crispy-crusted cheese pulls in one pan

Here's how to create perfectly crispy cheese bread with a golden crust and gooey interior.

In a large mixing bowl, combine the 1 cup warm water (about 110°F) with the 1 tbsp granulated sugar and 2.25 tsp active dry yeast. Let this sit for 5-10 minutes until it becomes frothy and bubbly—this confirms your yeast is active. If it doesn't bubble, your yeast may be old or the water too hot.

Once bubbly, add the 3.5 cups all-purpose flour and 1 tsp salt to the bowl. Using a wooden spoon or dough whisk, stir until a shaggy dough forms. Then add the 0.5 cup cold cubed unsalted butter and 1 whole large egg. Mix until the dough comes together—it should be soft but not sticky. If it's too dry, add 1 tsp warm water; if too sticky, add 1 tbsp flour.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. Shape into a ball, place it back in the bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size. This resting period develops gluten for that perfect chewy texture.

While the dough rises, preheat your oven to 375°F. Grease a 9x13-inch baking dish with the 1 tbsp olive oil, then sprinkle evenly with 0.5 tsp garlic powder. This creates a flavorful base and prevents sticking.

Punch down the risen dough to release air, then divide it into 4 equal portions. Roll each portion into a 12-inch rope about 1-inch thick. Arrange two ropes side by side in the prepared baking dish, then weave them together like a basket. Repeat with the remaining two ropes to create a second woven layer on top. This creates the signature pull-apart texture.

In a small bowl, combine the 2 cups shredded mozzarella cheese and 0.5 cup parmesan cheese. Sprinkle half of this mixture evenly over the woven dough, then gently press it down so it sticks. Fold the dough edges inward to create a neat border, then sprinkle the remaining cheese mixture on top.

Bake for 25-30 minutes until the cheese pulls are deep golden brown and the edges are crispy. The center should still be slightly soft—this is where the gooey goodness lives. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes to prevent over-browning.

Remove from the oven and let rest for 5 minutes before serving. This resting time allows the cheese to set slightly, making it easier to pull apart without losing its structure. Sprinkle with 0.5 tsp dried parsley for a fresh finish. Serve warm with marinara sauce for dipping or enjoy as-is for a cheesy snack.

Serving suggestions for this recipe

Classic Dipping Sauces

Marinara sauce is the perfect companion—its tangy tomato flavor cuts through the richness of the cheese pulls beautifully. I recommend Rao's Homemade Marinara for its balanced acidity, but any quality store-bought sauce works.

For a creamy option, try garlic aioli or ranch dressing—just a few tablespoons in a small bowl makes a great dipping sauce. 🍅

Soup Pairings

This bread pairs wonderfully with hearty soups like creamy tomato basil or chicken noodle. The crispy edges soak up the broth beautifully, while the cheese pulls add a satisfying contrast. For a lighter option, try it with minestrone—the vegetables complement the cheesy richness without overpowering it.

Salad Complements

Serve alongside a fresh Caprese salad for a balanced meal. The crisp cucumbers, ripe tomatoes, and fresh mozzarella create a refreshing contrast to the warm, cheesy bread. I also love adding arugula with lemon vinaigrette—the peppery bite balances the richness perfectly. 🥗

Game Day Spread

For game day gatherings, serve this bread with spicy buffalo chicken dip or spinach-artichoke dip. The crispy, cheesy bread is perfect for scooping up dips, and it pairs well with cold beer or sparkling water with lemon.

Add a few pickled jalapeños on the side for an extra kick.

Breakfast Twist

Transform leftovers into a delicious breakfast! Toast slices and top with scrambled eggs and crispy bacon for a cheesy breakfast sandwich. You can also use it as a base for French toast—dip slices in an egg mixture with a splash of milk and cinnamon, then pan-fry until golden. 🍳

Garnish Ideas

Before serving, sprinkle with fresh basil leaves or red pepper flakes for a pop of color and flavor. A drizzle of hot honey adds a sweet-spicy contrast, while toasted pine nuts bring a nutty crunch. These finishing touches elevate the dish to restaurant-quality without much effort.

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