Mini Sourdough Brie Bombs

If you’re looking for the ultimate party appetizer, crowd-pleasing snack, or elegant holiday starter, let us introduce you to your new obsession: Mini Sourdough Brie Bombs. These golden, fluffy bites are filled with gooey Brie cheese and wrapped in a tangy sourdough dough that’s soft inside with a crisp, buttery exterior. Best of all? They’re endlessly customizable. Add a little jam, sprinkle with herbs, or drizzle with honey for a sweet and savory treat that disappears fast.

These Brie bombs use sourdough discard or active starter, making them not only delicious but also a great way to use up excess starter. Whether you're new to sourdough or have jars lining your fridge, this recipe is a simple and impressive way to showcase your love of fermentation and good cheese.

Ingredients

For the Dough:

• 1/2 cup (120g) sourdough starter (active or discard)

• 1/4 cup warm water

• 1 tsp sugar

• 1 1/4 cups (150g) all-purpose flour

• 1/2 tsp salt

• 1 Tbsp olive oil or melted butter

For the Filling:

• 4 oz Brie cheese, cut into 1/2-inch cubes

• Optional: 2 Tbsp jam (fig, raspberry, or cranberry)

For Topping:

• 1 egg (for egg wash)

• 1 tsp water

• Fresh rosemary or thyme (optional)

• Sea salt (optional)

• Honey, for drizzling (optional)

Tools You Need

• Mixing bowls

• Fork or whisk

• Measuring cups and spoons

• Bench scraper or knife

• Baking sheet

• Parchment paper or silicone mat

• Pastry brush

• Small spoon for jam

Instructions

1. Make the Dough In a bowl, whisk together sourdough starter, warm water, and sugar. Stir in flour and salt until a shaggy dough forms. Knead in olive oil or butter until smooth and elastic (about 5–8 minutes).

Cover and rest the dough at room temperature for 1–2 hours (or in the fridge overnight if using active starter).

2. Divide and Fill Turn dough onto a floured surface and divide into 12 equal pieces. Flatten each into a 2–3 inch round. Place a cube of Brie and a tiny spoonful of jam in the center of each. Fold the edges up and pinch to seal.

3. Prepare to Bake Place sealed balls seam-side down on a lined baking sheet. Cover with a towel and let rest 30 minutes while the oven preheats to 375°F (190°C).

Whisk egg and water to make egg wash. Brush each bomb and sprinkle with herbs or sea salt.

4. Bake Bake for 15–18 minutes, or until golden brown and puffed.

Cool slightly, drizzle with honey if desired, and serve warm while the cheese is gooey.

Flavor Variations

• Savory: Add caramelized onion, garlic confit, or pesto.

• Sweet: Use blueberry, apricot, or peach preserves.

• Holiday: Add a touch of cranberry sauce and orange zest.

• Spicy: Try pepper jelly or jalapeño slices with Brie.

Make-Ahead & Storage

• Make ahead: Prepare the dough and refrigerate overnight.

• Assemble in advance: Stuff and shape the bombs, cover tightly, and refrigerate for up to 24 hours before baking.

• Freezing: Bake and freeze cooled bombs. Reheat in a 350°F oven for 8–10 minutes.

• Storage: Keep leftovers in an airtight container for up to 3 days. Reheat before serving.

Tips for Success

• Don’t overfill, or the cheese may leak.

• Chill the Brie slightly before cutting for clean cubes.

• Use parchment to prevent sticking.

• Serve warm for maximum gooeyness.

• For a crustier exterior, use a hot baking stone or steel.

Pairing Suggestions

• Sparkling wine or Champagne

• Spiced apple cider

• Charcuterie board accompaniments

• Arugula salad with vinaigrette

Final Thoughts

Mini Sourdough Brie Bombs are the perfect mix of comfort food and elegance. Whether you serve them at a holiday gathering, for a wine night, or as an indulgent snack, these cheesy bites deliver every time. The sourdough adds depth, tang, and a satisfying chew that pairs beautifully with the melty Brie and a touch of jam or honey.

This recipe is easy to scale, forgiving to make, and impossible to resist. Keep it in your back pocket for the next time you want to wow your guests—or just treat yourself.