Sourdough Stromboli Golden Bread

Sourdough stromboli is the ultimate comfort food anytime you want to impress with a pull-apart loaf oozing with cheese and savory meats. This recipe brings together classic deli flavors inside tangy sourdough bread that bakes up with a golden crust and soft center. Whether it is a main dish or sliced thin for a party starter, this stromboli feels special but is surprisingly straightforward.

The first time I baked this version, my house filled with the best garlicky bread aroma and everyone gathered in the kitchen before it even finished. Now it is requested for almost every family movie night.

Ingredients

• Butter: Choose real butter for richness in both the dough and brushed topping it brings flavor and browning
• Honey or Sugar: Adds gentle sweetness and feeds the sourdough starter using honey makes for a touch more complexity
• Salt: Essential for flavor and helps control the dough rise use fine sea salt if possible
• Active Sourdough Starter: A bubbly active starter makes a light dough and signature tang
• Water: Filtered or spring water supports starter health and yields a better crumb texture
• All Purpose Flour: Unbleached gives best flavor and structure fresh flour lifts the dough
• Shredded Mozzarella Cheese: Melty cheese helps hold everything together and adds gooeyness buy whole blocks and shred for optimum melt
• Deli Ham or Canadian Bacon: Smoky and meaty go with quality thick slices for best results
• Salami: For spice and savor choose a good quality with visible marbling
• Pepperoni: Bold flavor a classic stromboli addition try natural-casing for extra bite
• Fresh Parsley: Lively color and slight herb touch chop just before use
• Garlic Powder: Convenient for even garlic flavor throughout buy in small enough quantities so it is always aromatic
• Parmesan Block: Fresh grated over the top brings savory depth and a finishing touch

Instructions

Mix and Knead the Dough:

Combine all dough ingredients in a stand mixer with a dough hook and knead for around 10 minutes the dough should become very elastic and smooth pass the windowpane test for best results

Bulk Rise:

Cover dough and let it rest in a warm area for 10 to 12 hours it should puff up considerably and feel airy when ready

Prepare Garlic Butter:

Gently melt butter and stir in garlic powder and finely chopped parsley this mixture will be brushed across the dough for maximum flavor

Roll Out the Dough:

On a lightly floured surface roll dough into a large rectangle about fourteen inches by twelve inches dust rolling pin and dough as needed to avoid sticking

Fill the Stromboli:

Brush part of the garlic butter evenly over the rolled dough scatter shredded mozzarella all over leaving a two inch border on the sides and one inch on top and bottom layer all meats in rows across the center

Form and Seal:

Begin at a long edge fold dough carefully over the filling and tightly roll into a cylinder shape tuck in both ends and pinch seam firmly underneath to seal everything inside

Chill if Needed:

At this point you may wrap and refrigerate the formed stromboli for as long as fifteen hours for convenience

Bake:

Place the stromboli seam side down on a parchment-lined tray brush with more garlic butter bake at three hundred fifty degrees for twenty five to thirty minutes until deeply golden and crisp

Finish and Serve:

Once baked brush with remaining garlic butter and let cool briefly before slicing garnish with grated parmesan just before serving if you wish

My favorite part is grating a generous cloud of fresh parmesan over the top while the loaf is hot the scent makes everyone want to hover nearby and swipe the first slice it always reminds me of the pizza shops I visited with my parents growing up

Storage Tips

Sourdough stromboli keeps in the refrigerator for up to four days well wrapped in foil or a towel You can also freeze slices individually and reheat them in a toaster oven for single servings The bread stays soft and the cheese stays melty

Ingredient Substitutions

If you do not have salami or pepperoni use any combination of sliced deli chicken turkey or roast beef For cheese you can use provolone or Monterey jack in place of mozzarella If avoiding dairy swap coconut oil and a non dairy cheese in the filling

Serving Suggestions

Serve thick slices as a main with a simple green salad or cup of tomato soup For parties cut into smaller fingers and pair with a little bowl of marinara for dipping It also makes a satisfying picnic or lunchbox addition

Seasonal Adaptations

Swap in sautéed spinach or roasted bell peppers for fresh flavor in spring and summer Try adding a little fresh basil for a pop of herb brightness Make a fall version with caramelized onions or roasted squash and sharp cheddar

Few things beat the smell and taste of freshly baked sourdough stromboli. Make it your own and share it with someone you love.

Common Recipe Questions

→ What meats can be used in the filling?

Traditional fillings include salami, pepperoni, and Canadian bacon, but you can substitute with favorite deli meats or go meatless for a vegetarian option.

→ How do I know the dough has risen enough?

The dough should appear puffy and nearly doubled in size after the bulk rise, which takes about 10-12 hours in a warm spot.

→ What is the best way to roll the dough?

Roll the dough on a lightly floured surface into a large rectangle, then layer the fillings and roll tightly from the long side to create swirls of filling throughout.

→ Can it be made ahead of time?

Yes, after rolling and sealing, wrap and refrigerate the stromboli for up to 15 hours before baking. Let it sit at room temperature while the oven preheats.

→ What’s the secret to a crusty, golden exterior?

Brushing the dough with garlic butter before and after baking helps achieve a golden, flavorful crust. Baking on parchment at 350°F also ensures even browning.