Parmesan Pepper Sourdough Bread: A Bold Twist on a Classic

Parmesan Pepper Sourdough Bread is a bakery-style artisan loaf that blends tangy sourdough with the nutty richness of Parmesan cheese and the warm spice of freshly cracked black pepper. This simple, step-by-step recipe guides you through mixing, fermenting, and baking to produce a golden, crusty loaf—perfect for pasta night, soup season, or elevating your sandwich game. Whether you’re an experienced baker or new to sourdough, this flavorful bread is sure to become a favorite in your kitchen.

There’s something irresistible about the crackle of a fresh sourdough loaf cooling on the counter. That golden crust, the tender crumb, the tangy aroma—it’s the bread that feels both rustic and refined. But sometimes, you want to push beyond the plain loaf and bring in flavors that make you stop mid-bite. That’s where Parmesan Pepper Sourdough comes in.

This bread combines the deep umami of aged Parmesan with the gentle heat and fragrance of freshly cracked black pepper. It’s the kind of loaf that pairs beautifully with a steaming bowl of soup, a charcuterie board, or just a generous swipe of salted butter. And, because it’s sourdough, you get that wonderful balance of tang and chew that only natural fermentation can deliver.

Other Parmesan cheese recipes include Olives Parmesan Sourdough Bread, Spiced Parmesan Crusted Brussels Sprouts

Ingredients

You need the following ingredients to make this Parmesan Pepper Sourdough

• Bread flour :  This recipe used  unbleached  bread flour.
• Rye flour :  Rye flour adds nuttiness to the recipe.
• Spelt flour : Spelt flour  adds extra nutrients  to the dough.
• Sourdough starter : 100% of sourdough starter (1:1  flour to water ratio)
• Salt : Adds flavor and control rate of fermentation.
• Water :  80% hydration.
• Freshly grated Parmesan cheese :  I used parmesan cheese.
• Pepper :  Adds  flavor and taste to sourdough bread.

See recipe card for quantities.

Instructions to make

In a large bowl, add bread flour, spelt flour and rye flour and sourdough starter water and set aside  for 1 hour .

1. Step 1: Sourdough Starter

2. Step 2: Sourdough starter, bread flour, spelt flour, rye flour, parmesan cheese and pepper

3. Step 3: Dough

4. Step 4: Score and ready to bake.

Why Parmesan and Pepper Work So Well Together

Parmesan isn’t just cheese; it’s concentrated savoriness. Those crystals of aged dairy bring saltiness, nuttiness, and depth. Black pepper, on the other hand, brings an aromatic bite. Together, they cut through the mild sour tang of the dough, creating a loaf that’s both cozy and exciting.

The pepper doesn’t overpower; it lingers in the background, giving a little spark after each bite. Meanwhile, the Parmesan melts into the crumb, leaving pockets of cheesy goodness and infusing the loaf with rich, toasty notes.

Substitutions

Instead of Parmesan Pepper cheese, you can use other cheese like

Grana Padano or Pecorino Romano – Closest in taste and texture.

Asiago – Similar sharpness, slightly nuttier.

Nutritional Yeast (vegan) – Cheesy, umami flavor.

White Pepper – Milder but similar aroma.

Paprika or Chili Flakes – For color and spice (not same flavor, but adds heat).

Mustard Powder – Pungent kick.

Storage

For Short-Term (1–2 days): Keep at room temperature in a bread box, paper bag, or wrapped in a clean towel.

If you are planning to store for a week, then wrap in foil or plastic and store in the fridge (but this can make it stale faster).

For long-term storage Slice and freeze in a freezer bag (lasts up to 3 months). Thaw at room temperature or toast straight from frozen.

Serving Suggestions

With Pasta: Perfect alongside a creamy Alfredo or a simple olive oil and garlic spaghetti.

With Soup: Try it with tomato basil, minestrone, or roasted red pepper soup.

As a Sandwich: Layer with prosciutto, arugula, and a drizzle of balsamic glaze.

A Loaf Worth Sharing

This Parmesan Pepper Sourdough isn’t just bread—it’s an experience. The warm cheese aroma when you slice into it is enough to draw everyone into the kitchen. It’s bold without being overwhelming, sophisticated but still deeply comforting.

Whether you’re a seasoned baker or just dipping your toes into the world of sourdough, this recipe is a reminder of how a few thoughtful ingredients can transform a loaf from simple to unforgettable.

So, fire up that oven, crack some pepper, and let’s get baking.

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Pairing

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5 from 19 votes

Parmesan Pepper Sourdough Bread: A Bold Twist on a Classic

ParmesanPepper Sourdough Bread is a bakery-style artisan loaf that blends tangysourdough with the nutty richness of Parmesan cheese and the warm spice offreshly cracked black pepper.

Prep Time5 hours hrs

Cook Time45 minutes mins

8 hours hrs

Total Time13 hours hrs 45 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: #breakfast dishes, #cheese sourdough bread, #sourdoughbread

Servings: 12

Calories: 139kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

• 2 cup /435g bread flour
• ¼ cup /25g Spelt flour
• ⅓ cup /40gRye flour
• ½ cup /100g active sourdough starter 100% hydration
• 6 cup / 385g warm water
• 1 ½ teaspoon /10g salt
• 1 ½ teaspoon / 3g freshly cracked black pepper adjust to taste
• 1 cup / 100g freshly grated Parmesan cheese plus a little extra for topping

Instructions

• In a large bowl, add starter, bread flour, spelt flour, rye flour , parmeasan, blackpepper and water( 375g water) and mix well and set aside for 45 min-1 hour.
• Mix in the salt and rest of water and use your hands or a dough whisk to combine. It’ll be sticky—embrace it.
• Cover the bowl and let it rest in a warm spot (around 75°F) for 3–4 hours. Every 1 hour, perform a set of stretch-and-folds to strengthen the dough. You’ll notice it becoming smoother and more elastic.
• Turn the dough out onto a lightly floured surface. Shape into a round or oval loaf. Place it seam-side up into a floured banneton or a towel-lined bowl.
• Preheat your oven to 475°F with a Dutch oven inside. Score your loaf, , and carefully transfer it into the hot pot. Bake 15 minutes covered then reduce the temperature to 450F and bake then 15 minutes covered. Then remove the lid and continue to bake uncovered until deep golden and crisp for 15-20 minutes. Until temperture

Video

Nutrition

Calories: 139kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 431mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 69IU | Calcium: 109mg | Iron: 1mg

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Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.