Everything Bagel Baked Brie Pull-Apart Bread

This Baked Brie Pull-Apart Bread is a cozy, crowd-pleasing appetizer made with a round sourdough boule and an 8-ounce wheel of Brie cheese. I hollow out the center of the bread, then brush it all over with a flavorful blend of melted butter, Dijon mustard, and everything bagel seasoning before baking it until the cheese is gooey and the bread turns perfectly crisp around the edges. It’s a warm, shareable snack you can pull apart easily—ready in about 50 minutes and perfect for feeding around 8 hungry friends or family.

Imagine this Baked Brie Pull-Apart Bread as your next party showstopper: a round sourdough boule hollowed out just right to cradle an 8-ounce wheel of Brie cheese. I brush the inside and top with a mix of melted butter, tangy Dijon mustard, and everything bagel seasoning, then bake it until the cheese becomes ooey-gooey and the bread’s edges get golden and crunchy. It’s exactly the kind of appetizer that looks fancy but actually relies on just a few pantry staples and super simple steps.

In under an hour, you’ll have a luscious, pull-apart loaf that serves about 8 people. Below, I’m sharing everything you need: a full breakdown of ingredients, easy step-by-step instructions, insider tips to keep your bread from getting soggy, fun variations to try, plus make-ahead and storage advice so you’re totally ready for game day, holiday gatherings, or casual weeknight snacking.

• Flavor highlights: the savory kick from Dijon, fresh brightness from finely chopped chives, and that irresistible everything bagel seasoning crunch all bring out the creamy richness of the Brie.
• Why it’s a winner: the pull-apart style means no awkward slicing—everyone just tears off pieces and dips right into the warm, melty cheese.
• Prep made easy: minimal chopping and just basic kitchen tools—a serrated knife, rimmed baking pan, and some foil—mean you won’t feel overwhelmed.

Why It’s a Crowd-Pleaser

• It’s seriously impressive but surprisingly simple—minimal effort with ingredients you probably already have (think a wheel of brie and jam, as in Baked Brie with Jam) makes for a crowd-pleasing appetizer that feels special.
• Pull-apart style is perfect for gatherings—no need for plates or forks, just snack and dip right at the table.
• Punchy flavor from a short ingredient list; Dijon, fresh chives, and everything bagel seasoning take it straight to next level without extra fuss.
• Totally adaptable—switch up toppings or add your favorite sweet or savory sides to make it fit any party vibe; try a sweet-meets-savory twist like Hot Honey Peach Baked Brie with Crispy Prosciutto.

Ingredients You’ll Need

• 1 round sourdough boule, about 1 pound and roughly 7-8 inches across
• 1 (8-ounce) wheel Brie cheese, keep it chilled till use
• 4 tablespoons unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon everything bagel seasoning, divided into parts
• 2 tablespoons finely chopped fresh chives
• 1/4 teaspoon freshly ground black pepper

Assemble and Bake

1. Preheat oven to 375°F and line a rimmed baking sheet with aluminum foil.
2. Place the cold Brie wheel on top of the sourdough boule and trace around it with a small knife.
3. Cut out a circle from the center of the loaf deep enough to hold the cheese, leaving at least 1/2 inch of bread on the bottom.
4. Cut the surrounding bread into a crosshatch with 1-inch cuts almost all the way down without slicing through the bottom (use a serrated knife).
5. Trim off the top rind of the Brie with a small knife.
6. Tuck the Brie wheel into the hollowed bread rind-side down.
7. Whisk melted butter with Dijon mustard, 2 teaspoons everything bagel seasoning, chopped chives, and black pepper until blended.
8. Gently pull the bread sections apart and spoon the butter mixture into the cuts so it soaks into the bread.
9. Brush any leftover butter mixture over the top of the loaf and the exposed cheese, then sprinkle the remaining teaspoon of everything bagel seasoning over the top.
10. Wrap the loaf loosely in foil and bake covered for 20 minutes.

11. Carefully open the foil and bake uncovered 10 to 12 more minutes, until the bread edges are crisp and the Brie is melted and bubbly.

    

12. Let the baked loaf sit for 3 minutes before serving.

Pro Tips for Best Results

• Keep your Brie chilled before you start hollowing and assembling so it holds its shape and doesn’t get too soft while you work (the same chill-first approach we use in our Baked Brie in Puff Pastry).
• Use a serrated knife for clean, precise crosshatch cuts without squashing or tearing the loaf.
• Don’t cut all the way through the bread—leaving the bottom crust intact is what keeps everything together and easy to pull apart later.
• When you wrap the bread to bake, keep the foil loose so steam can escape and prevent sogginess; opening it near the end lets the top brown beautifully.
• If you notice the top of the Brie browning too fast, gently tent it with foil to keep it from overcooking, or add a protective topping like the jam-and-walnut finish in our Baked Brie with Fig Jam and Walnuts.
• Spoon the butter mixture carefully into the cuts rather than pouring it all at once. This way, the bread soaks up the flavors evenly without getting soggy.

Flavor Swaps and Add-Ins

• Cheese swaps: try Camembert or a double-cream goat cheese for a similar melting texture with subtle flavor twists.
• For a sweet contrast: drizzle honey—our Honey-Kissed Brie shows how well it works—or fig jam over the melted Brie right before serving for a lovely balance.
• If you love savory addons: tuck thin slices of prosciutto or cooked bacon into the crosshatch cuts before baking for a salty, meaty bite.
• Herb and garlic lovers can add about 1/2 teaspoon garlic powder or a minced garlic clove plus a teaspoon of chopped rosemary to the butter mix for extra depth—think along the lines of our Garlic and Herb Baked Brie.
• Add crunch: sprinkle some sesame seeds, poppy seeds, or extra everything bagel seasoning over the loaf for a tasty, textured crust.

Storing, Reheating, and Make-Ahead

• Leftovers: Store any leftover Baked Brie Pull-Apart Bread in an airtight container in the fridge for up to 3 days. Warm it back up in a 350°F oven for 10–15 minutes to crisp up the crust again—microwaving works quicker but might leave your bread a little soggy.
• Make-ahead tip: You can totally prep this appetizer ahead of time by hollowing the bread, placing the Brie, and adding the butter mixture. Wrap it tightly in foil and refrigerate for up to 8 hours before baking. When you’re ready, bake it straight from the fridge, just add a few extra minutes to the covered bake time. Prefer a make-ahead option without the pull-apart loaf? Try classic baked brie in puff pastry that you can assemble in advance and bake off when guests arrive.
• Food safety reminder: Since Brie is a soft cheese, make sure to refrigerate the leftovers within two hours of serving to stay safe.

Common Questions Answered

• Can I use a different bread? Absolutely! Any sturdy, similarly sized crusty bread like a boule, country loaf, or large ciabatta works well—just make sure it has a solid crust so it holds up under the cheese.
• Do I have to remove the Brie rind? Removing the top rind here makes the cheese smoother and easier to dip, but if you love the flavor and texture of the rind, go ahead and leave some or all of it on.
• How do I keep the bread from getting soggy? Use the butter mixture sparingly—spoon it into the cuts so it soaks up evenly. Also, baking uncovered towards the end crisps up the edges nicely.
• Can this be made vegetarian or vegan? For vegetarian options, swap with plant-based butter and a vegan melting cheese, though the texture and flavor will be a bit different than with real Brie. For gluten-free, use a gluten-free boule with similar size and structure.
• What should I serve alongside this? Fresh apple or pear slices, crunchy crackers, an assortment of cured meats, honey, fig jam, or tangy pickles all pair beautifully with baked Brie. For a fruit-forward pairing, consider balsamic roasted grapes, as in our Balsamic Roasted Grape and Rosemary Baked Brie.