Cottage Cheese Cookie Dough Stuffed Sourdough 🍞🍪

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Stand back... the viral cottage cheese cookie dough trend just got an epic sourdough twist! Introducing Cottage Cheese Cookie Dough Stuffed Sourdough: a one-of-a-kind creation that fuses the tangy, hearty flavor of sourdough bread with the creamy, protein-rich decadence of cookie dough filling. It’s a treat that’s as inventive as it is delicious, and it shows what happens when a cottage cheese dessert enthusiast with a love for sourdough gets creative in the kitchen. This unique mash-up is pure joy in every bite!

Author: The Honey Buckle

Prep Time: 2 hours, 50 minutes

Cook Time: 50 minutes

Total Time: 20-35 hours, depending on proofing

Nutrition Information (per slice, makes 12 slices): Calories: 225, Protein: 8g, Fat: 1.5g, Carbohydrates: 39g

Ingredients for Cottage Cheese Cookie Dough Stuffed Sourdough:

Bread Dough:

• Sourdough discard: 120 g

• Filtered water: 1 ½ cups | 350 g

• Whole wheat flour: ⅔ cup | 100 g

• Salt: 1 ¾ tsp | 10 g

• All-purpose flour: 3 ⅓ cups | 400 g
  

Cottage Cheese Cookie Dough Filling:

• Cottage cheese (4% milkfat): 1 cup | 226 g

• Vanilla whey protein powder: 1/4 cup | 30 g

• Oat flour: 1 cup | 100 g

• Maple syrup: 2 tbsp | 30 g

• Dark chocolate chips: 1 tbsp | 15 g
  

Instructions:

Step 1: Making the Bread Dough

1. In a large mixing bowl, whisk together the sourdough discard and filtered water until well combined.

2. Add the whole wheat flour, all-purpose flour, and salt. Stir until a shaggy dough forms.

3. Cover the bowl with a damp towel and let the dough rest for 1 hour.

Step 2: Performing Stretch and Folds

1. With damp hands, stretch one side of the dough upward and fold it over the top. Rotate the bowl 90° and repeat this process 3 more times, once for each side.

2. Cover and let the dough rest for 30 minutes.

3. Repeat this stretch-and-fold process two more times for a total of 3 sets, then allow the dough to rise until it doubles in size (7–9 hours).

Step 3: Preparing the Cookie Dough Filling

1. In a blender, combine the cottage cheese and maple syrup. Blend until smooth (about 45 seconds).

2. Transfer to a bowl and mix in the vanilla whey protein powder and oat flour until fully incorporated.

3. Stir in the dark chocolate chips.

Step 4: Stuffing the Bread Dough

1. On a lightly floured surface, stretch the risen dough into a large rectangle.

2. Drop spoonfuls of the cookie dough filling over one side of the rectangle and sprinkle with chocolate chips.

3. Fold one side lengthwise over the filling, add more filling and chips on top, and fold the other side lengthwise, creating a long, narrow shape.

4. Roll the dough from the bottom up, tucking in the sides to enclose the filling.

Step 5: Shaping and Proofing

1. Roll the stuffed dough into a tight ball (boule) by cupping your hands around it and pulling it toward you, creating a seam on the bottom.

2. Place the boule seam-side-up in a floured proofing bowl. Cover and refrigerate for 12–24 hours.

Step 6: Baking

1. Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 20 minutes.

2. Turn the dough onto parchment paper seam-side-down, score as desired, and carefully place it into the hot Dutch oven.

3. Cover with the lid and bake for 25 minutes.

4. Remove the lid and bake for another 23 minutes or until golden brown.

5. Let the bread cool completely before slicing to reveal the gooey cookie dough filling!