Great snack and this recipe will make enough for a party. So there are no excuses, send out those invitations.



Yield: 48 puffs
Prep Time: 40 minutes
Cook Time: 16 minutes
Ferment Time: 2 hours
Total Time: 2 hours 56 minutes


  • 210g organic bread flour
  • 80g cheddar cheese powder
  • 12g baking powder
  • 15g granulated sugar
  • 10g sea salt
  • 250g finely shredded cheese of your choosing
  • 120g sourdough discard (unfed)
  • 180g + 10g heavy whipping cream
  • 15g olive oil


1. Preheat the oven to 375°F. 

2. On the fine side of a grater or in a food processor, grate the cheese until finely shredded. (I use Asiago)

3. In a large bowl, stir together the flour, cheese powder, baking powder, sugar, salt, and cheese. Set aside.

4. In a small bowl, stir together the sourdough discard, oil, and whole milk until well-blended. Pour this mixture into the dry ingredients mixture and stir well to combine into a shaggy mixture.

5. Drop each ball into a mini tart or mini cupcake pan. Let sit on the counter for two hours to ferment.

6. Bake puffs for 13-14 minutes, rotating the pans halfway through until the puffs are golden brown and dry across the tops.

7. Store in an airtight container at room temperature for up to a week. 


I'm on a mission to create and promote gut-friendly food that is nutritious and delicious. Making food taste good is rarely difficult but making food consistently healthy and crave-worthy, well that takes effort. Food isn't neutral. Either it's helping or harming us. My goal is to create a table filled with real food that helps build a happy and healthy community.

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