Baked Brie in a Sourdough Bread Bowl

Baked brie recipe served in a sourdough bread bowl topped with brown sugar, white wine, and fresh thyme. The ultimate party appetizer.

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baked brie in a sourdough bread bowl
Recipe insights & TIPS

This baked brie in a sourdough bread bowl is so easy to make, and if you serve it at a party, be prepared to break up the huddle around the table. This is an addictive appetizer that usually disappears fast, so I recommend making at least two of them. Start with a sourdough boule, hollowing it out to fit your favorite wheel of brie. Top with some brown sugar, white wine, and thyme before popping it in the oven, and in just under 30 minutes, you’ll have a melty, gooey masterpiece with a perfectly caramelized top. 

The sourdough bread base is naturally super rich in fiber, plus the fermentation process breaks down some of the gluten, making it easier to digest. Plus, it provides tons of healthy bacteria. So even though this recipe is super indulgent, you can still feel good about it! Besides using the bread to dip in the brie, I also like to serve it with some carrots and cucumber or apple slices for the kids. So, the next time you need a quick and crowd-pleasing appetizer that's perfect for busy families, give this Baked Brie in a Sourdough Bread Bowl a try. 

baked brie i bread bowl


How do I store baked brie in sourdough?

It's not recommended to store baked brie in the sourdough bowl for long periods. The cheese and bread will dry out and lose their texture. However, you can store leftover brie (without the bread) in an airtight container in the refrigerator for up to 3 days.

Can I freeze baked brie in sourdough?

No, it's not recommended to freeze baked brie in the sourdough bowl. The freezing and thawing process can affect the texture and flavor of both the cheese and the bread. You can freeze unbaked brie for up to 3 months, but thaw it overnight in the refrigerator before baking.

What can I serve with baked brie in sourdough?

There are endless possibilities! Here are some ideas:  Sliced apple, pear, grapes, cherry tomatoes, roasted vegetables, cucumber slices, water crackers, seed crackers, baguette slices, sliced almonds, pecans, walnuts, roasted butternut squash soup, tomato soup, French onion soup, arugula salad, roasted beet salad

Do you need to take off all the rind from the brie before cooking?

No, you don't need to remove the rind completely. The rind softens during baking and becomes edible. 

Should regular brie be eaten warm or cold?

Baking it in the sourdough bowl enhances this experience by creating a warm, gooey center while keeping the rind soft. It’s not recommended to eat brie cold, as the warmth releases more of the flavors. You can enjoy it at room temperature, though. 

Can I serve my baked brie with jelly?

Absolutely! Pepper jelly is a popular option, but you can experiment with other sweet fruit jellies as well.

Can I use another cheese?

Yes! Camembert is a close relative of brie with a similar creamy texture and can be used as a substitute

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This gooey, melty baked brie in a sourdough bread bowl may just be the best way to eat cheese ever! It’s a crowd-pleasing party appetizer, and best of all, it takes like than 30 minutes to make.

15 minutes
Total TIME:
25 minutes
10 minutes


  • 1 whole par-baked sourdough or french round boule about 6-8 inches in diameter
  • 1 tbsp olive oil
  • 13 ounce wheel of brie cheese
  • 2 tbsp dark brown sugar
  • 2 tbsp white wine
  • 1 tbsp fresh chopped thyme

Ingredient Swaps

  • Swap the full-fat brie for a reduced-fat option. 


  1. Preheat oven to 425°F
  2. Take the brie and use it to roughly measure a circle on the bread. Then carefully cut out the circle in the bread, making sure not to go through the bottom. 
  3. Pull out the bread from the center and tear it into small chunks. Add to a baking tray and drizzle with olive oil. 
  4. Use a serrated knife to remove the surface of the brie in order to let the other ingredients penetrate the cheese.
  5. Place the cheese into the hollowed-out bread and top with brown sugar. 
  6. Pour the wine over the sugar and top with thyme. 
  7. Bake in the over, alongside the bread chunks, for 15 minutes. 
  8. Serve immediately, using the bread to dip into the brie. 
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