America's Test Kitchen Brazilian Cheese Bread Recipe: Pull-Apart Magic With Buttery, Melty Strands

America's Test Kitchen Brazilian cheese bread recipe delivers the pull-apart magic you've been craving—golden, crispy strands that give way to creamy, melty cheese with every bite. This isn't your average bread; it's a textural revelation where buttery dough meets tangy, stretchy cheese in perfect harmony.

I've perfected the technique after years of testing, ensuring every batch turns out with that signature chewy-yet-airy interior and crisp exterior.

The secret lies in the precise ratio of tapioca flour and the way we incorporate the cheese—never overmixed, always just enough to create those coveted strands.

You'll need a few specialty ingredients like tapioca starch (not the same as tapioca flour) and a good-quality mozzarella, but the results are worth every effort. This recipe transforms a simple dough into something restaurant-worthy, with a baking time of just 15 minutes that yields perfectly golden loaves.

What you'll end up with is a loaf that's impossible to resist—each pull reveals more of those buttery, melty strands coated in cheese. The aroma alone will have everyone gathering around your table, and the first bite delivers that perfect balance of crispy crust and gooey center.

This is the kind of bread that disappears faster than you can say "pão de queijo," making it ideal for parties, game day, or whenever you need to impress.

Once you master this recipe, you'll find endless ways to adapt it—add herbs to the dough, mix in bacon bits, or even make mini versions for appetizers.

The possibilities are as endless as your creativity. Let's get started on creating this Brazilian masterpiece that's sure to become a staple in your kitchen.

Ingredients for america's test kitchen brazilian cheese bread

Pantry staples meet Brazilian magic—just 12 ingredients for golden, melty cheese bread.

The tapioca starch is non-negotiable—it’s what gives those strands their signature chewy pull. Bob’s Red Mill or Anthony’s Goods are my go-tos, but any pure tapioca starch works. Don’t confuse it with tapioca flour (they’re different!). For the cheese, Sargento or Whole Foods brand mozzarella melts like a dream. If you’re using pre-shredded, pulse it in your food processor to break up the anti-caking agents—trust me, it makes a difference. The butter should be cold and cubed; don’t let it soften before mixing, or you’ll end up with a gummy dough. I always grab my butter from the coldest part of the fridge right before measuring.

No tapioca starch? Arrowroot powder works in a pinch, but the texture won’t be quite the same—closer to a denser, less chewy bread. Using pre-shredded cheese? Pulse it in a food processor first to mimic fresh shreds. Short on parsley? Dried oregano at half the amount gives a similar earthy note. For extra richness, swap half the mozzarella for Parmesan or provolone. The dough is delicate, so don’t overmix—just combine until it comes together. If it feels too dry, add a splash more milk. And if you’re feeling adventurous, fold in crumbled bacon or chopped jalapeños for a fun twist.

This dough keeps in the fridge for 2 days, wrapped tightly in plastic. For longer storage, freeze shaped loaves for up to 3 months—just thaw at room temp before baking. The egg wash keeps for 1 day in the fridge, but I always make it fresh for the best shine. Baked loaves stay fresh for 2 days at room temp, but reheat slices in a toaster or oven to restore that crispy exterior. Pro tip: Wrap cooled loaves in foil to maintain freshness—those strands get stale fast if left exposed.

Step-by-step instructions for Brazilian cheese bread

Here's how to create that legendary pull-apart texture with chewy strands and gooey cheese.

In a medium bowl, whisk together the 1.5 cups tapioca starch and 1 cup all-purpose flour. This combination gives the bread its signature chewy texture while maintaining structure. Add the 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon garlic powder, and 1 tablespoon dried parsley flakes, whisking until evenly distributed.

I like to sift the dry ingredients through a fine-mesh sieve into the bowl first—this prevents any clumping and ensures the baking powder activates properly. Set this mixture aside while you prepare the wet ingredients. The baking powder will create air pockets, which are essential for that light, airy pull-apart quality.

In a separate large bowl, cut the ½ cup unsalted butter into small cubes and let it soften slightly at room temperature. Add the 1 whole large egg (room temperature makes a difference), ½ cup warm milk, and ¼ cup granulated sugar. Using a wooden spoon or rubber spatula, mix until the butter is fully incorporated and the mixture is smooth.

Here's the thing—warm milk helps emulsify the butter better, creating a richer dough. If your butter is too cold, the dough will be tough. You want it to be just soft enough to blend seamlessly with the other ingredients. The sugar will dissolve completely at this stage, so don't worry if it looks grainy at first.

With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—you should see a soft, slightly sticky dough forming. Be careful not to overmix, as this can develop gluten and make the bread dense instead of chewy. Once fully incorporated, fold in the 2 cups shredded mozzarella cheese by hand using a spatula.

I always use my hands for this step—it helps distribute the cheese evenly and prevents any large clumps. The cheese should be evenly dispersed throughout the dough, though you'll still see some visible shreds. This is normal and actually contributes to the melty texture when baked. If the dough feels too sticky, you can wet your hands slightly to handle it more easily.

Lightly flour a clean surface and turn out the dough. Gently shape it into a 12-inch round (about 1-inch thick). This size is perfect for a standard baking sheet and ensures even baking. Place the shaped dough on a parchment-lined baking sheet and cover it loosely with plastic wrap. Refrigerate for at least 30 minutes (up to 2 hours).

Chilling is crucial—it allows the gluten to relax and prevents the bread from spreading too much in the oven. The cold dough also helps the cheese melt more evenly during baking. I usually set a timer so I don't forget this step, as it's easy to overlook when you're eager to bake. The dough will firm up nicely during this time, making it easier to handle.

Preheat your oven to 375°F. Remove the chilled dough from the refrigerator and brush the top generously with the 1 whole egg wash (1 egg beaten with 1 tablespoon milk). This creates that beautiful golden crust we all love. Bake for 25-30 minutes until the top is deep golden brown and the edges are set.

Here's where the magic happens: the egg wash caramelizes beautifully, creating that crispy top layer while keeping the interior soft and chewy. You'll know it's done when the bread pulls away slightly from the edges of the pan and has a rich, toasted aroma. For extra browning, you can broil for 1-2 minutes at the end, but watch it closely to avoid burning.

Remove the bread from the oven and let it rest for 5 minutes on the baking sheet. This resting period allows the internal heat to distribute, ensuring every pull-apart strand is perfectly melty. Serve warm, cutting into generous pieces that reveal those glorious, stretchy cheese strands.

Real talk: the bread is best served immediately after baking, but if you need to reheat, wrap it in foil and warm in a 350°F oven for 5-10 minutes. The cheese will soften again, and you'll recapture that fresh-from-the-oven experience. Enjoy with your favorite dipping sauce or as a side to any meal—it's that good.

Dietary considerations for america's test kitchen brazilian cheese bread

Gluten-Free Adaptation

This recipe can be made gluten-free by replacing the 1 cup all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1.

Ensure your blend includes xanthan gum for proper structure. The tapioca starch remains unchanged—it’s naturally gluten-free and essential for that signature chewy texture. 🌾

Dairy-Free Options

For a dairy-free version, swap the 2 cups shredded mozzarella for 2 cups dairy-free shreds like Miyoko’s or Violife. Use dairy-free butter (like Miyoko’s or Earth Balance) for the dough, and replace the milk with unsweetened almond or oat milk.