Ham and Cheese Sourdough Croissant Loaf – Buttery Layers Meet Savory Comfort

There’s something magical about the smell of freshly baked bread, especially when it’s filled with savory goodness. This Ham and Cheese Sourdough Croissant Loaf combines the tender, flaky layers of a croissant with the tangy flavor of sourdough and the indulgent heartiness of ham and cheese. It’s a loaf that bridges breakfast and lunch beautifully, perfect for brunch spreads, cozy mornings, or even as an impressive gift loaf for friends.

The first time I made this loaf, my kitchen filled with the buttery scent that can only come from laminated dough baking to perfection. The cheese bubbled slightly through the golden crust, caramelizing in just the right spots, while pockets of ham nestled in between soft, airy layers. It’s comfort food dressed up as a bakery masterpiece — impressive but surprisingly doable at home.

Ingredients:

• 1 cup active sourdough starter, bubbly and fed
• 3 ½ cups all-purpose flour
• ¾ cup cold unsalted butter (for laminating)
• ¾ cup whole milk, cold
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 large egg (for egg wash)
• 1 ½ cups diced ham (cooked)
• 1 ½ cups shredded Gruyère or Swiss cheese
• 1 tablespoon Dijon mustard (optional for layering)

Instructions:

1. In a large bowl, mix the sourdough starter, milk, sugar, and salt until combined. Gradually add the flour and knead into a soft, smooth dough. Cover and refrigerate for 1 hour to relax the gluten.
2. Roll the cold butter between two sheets of parchment paper into a square about 6 inches wide. Chill until firm but pliable.
3. Roll the dough into a 10×10 inch square. Place the butter square in the center and fold the dough over it like an envelope.
4. Roll into a long rectangle and fold it into thirds like a letter. Chill for 30 minutes, then repeat the folding process two more times, chilling in between. This creates the flaky croissant layers.
5. After the final chill, roll the dough into a large rectangle (about 12×16 inches). Spread a thin layer of Dijon mustard (if using), then evenly sprinkle the ham and cheese over the surface.
6. Roll the dough up tightly from one short edge, tucking in the ends to form a loaf shape. Place seam-side down in a parchment-lined loaf pan.
7. Cover loosely and let rise in a warm spot for 3–4 hours until puffy (it won’t double like regular dough but should feel airy).
8. Brush the top with beaten egg and bake in a preheated oven at 375°F (190°C) for 35–40 minutes, until deeply golden and crisp.
9. Cool for at least 20 minutes before slicing to let the cheese set inside.

Tips & Tricks

• Use cold ingredients when laminating — this helps keep the butter layers distinct for a flakier result.
• For extra richness, brush the baked loaf with melted butter right out of the oven.
• If you prefer sharper flavor, mix in a bit of cheddar with the Gruyère.

Variations

• Breakfast Twist: Add caramelized onions or cooked bacon instead of ham.
• Vegetarian Version: Swap ham for sautéed spinach and feta cheese.
• Sweet-Savory Option: Replace Dijon with honey mustard for a subtle sweetness.

Ham and Cheese Sourdough Croissant Loaf

A buttery, flaky sourdough loaf filled with savory ham and melted cheese — the perfect blend of croissant layers and comforting bread.

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Prep Time 1 hour hr

Cook Time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 slices

Course: Breakfast, Brunch

Cuisine: European, French

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 1 cup active sourdough starter fed and bubbly
• 3.5 cups all-purpose flour
• 0.75 cup cold unsalted butter for laminating
• 0.75 cup whole milk cold
• 2 tbsp sugar
• 1 tsp salt
• 1 large egg for egg wash
• 1.5 cups diced ham cooked
• 1.5 cups shredded Gruyère cheese or Swiss
• 1 tbsp Dijon mustard optional

Equipment

• Mixing bowls
• Rolling Pin
• Loaf pan
• Parchment paper

Method

 

1. Mix sourdough starter, milk, sugar, and salt. Add flour and knead to a smooth dough. Chill 1 hour.
2. Prepare butter square and laminate dough with three folds, chilling between each.
3. Roll out dough, layer ham and cheese, then roll into a loaf and place in pan.
4. Let rise 3–4 hours, brush with egg wash, and bake at 375°F (190°C) for 35–40 minutes.
5. Cool 20 minutes before slicing and serving.

Notes

This loaf freezes beautifully — slice before freezing for easy reheating.

Serving Suggestions

• Serve warm with a simple side salad for brunch.
• Slice and toast leftovers, then top with a fried egg for the ultimate breakfast sandwich.
• Pair with tomato soup or creamy potato chowder for comfort on cold days.

Storage Information
Store at room temperature, wrapped, for up to 2 days. Refrigerate up to 5 days or freeze slices for up to a month. Reheat in a toaster oven at 300°F for 10 minutes to crisp up.

FAQ
Can I use store-bought puff pastry?
Yes, if you want to skip laminating, you can use puff pastry, though it won’t have the same sourdough tang.
Do I need to use a loaf pan?
A loaf pan helps the dough keep its shape, but you can also bake it free-form on a sheet pan for a rustic look.
Why sourdough?
Sourdough adds a gentle tang and a tender crumb that balances beautifully with the rich butter and cheese.

History / Fun Facts
The marriage of croissant dough and bread loaf baking is a modern invention that gained popularity in artisan bakeries around 2015. Adding savory fillings like ham and cheese turned the once breakfast-only pastry into a versatile dish that fits any meal. The sourdough element gives a nod to traditional European baking — slow fermentation, deep flavor, and texture that industrial bread simply can’t replicate.