America's Test Kitchen Brazilian Cheese Bread Recipe: Pull-Apart Crust With Gooey Halloumi Magic

America's Test Kitchen Brazilian cheese bread recipe delivers the perfect balance of crispy exterior and gooey, pull-apart interior—transforming a simple dough into a restaurant-worthy side dish. The secret lies in using halloumi cheese for its melt-in-your-mouth texture and tapioca flour for that signature chewy bite.

After years of testing, we've perfected the technique to ensure every bite is tender yet sturdy enough to hold its shape, even when pulled apart.

The recipe begins with a straightforward dough made from tapioca flour, shredded cheese, egg, and oil—a combination that creates an airy yet dense texture. Unlike traditional versions, this method incorporates halloumi for its rich, slightly salty flavor and ability to stay creamy even after baking.

The dough is shaped into small, bite-sized balls, which develop a golden crust while maintaining a soft, elastic center.

Once baked, these cheesy delights become irresistibly crispy on the outside with a molten, stretchy interior that practically melts in your mouth. The aroma alone—warm, cheesy, and slightly nutty—will have everyone reaching for seconds.

This recipe is designed to be foolproof, ensuring consistent results every time, whether you're serving it as an appetizer, pairing it with coffee, or adding it to a charcuterie board.

For those who love customization, you can experiment with different cheeses like parmesan or mozzarella, or even add herbs for extra depth of flavor. The key is maintaining the right balance of ingredients to achieve that perfect chewy-yet-tender texture. Let’s get started on creating this crowd-pleasing masterpiece.

Ingredients for america's test kitchen brazilian cheese bread

Simple ingredients that transform into restaurant-quality Brazilian cheese bread with crispy crust and gooey halloumi center.

The halloumi is non-negotiable here—it's the secret to that signature melt-in-your-mouth texture. Look for block halloumi at specialty markets or well-stocked grocery stores like Whole Foods or Trader Joe's, where it's typically sold pre-sliced. The block form shreds best and has superior texture. Tapioca flour is key for that chewy bite; Bob's Red Mill or Anthony's Goods brands work perfectly. For the sesame seeds, Kirkland Signature is a budget-friendly option, but toast your own for maximum flavor—just dry-toast in a pan for 30 seconds until fragrant.

No halloumi? Substitute with a mix of mozzarella and fontina—fontina melts beautifully, while mozzarella adds stretch. Running short on tapioca flour? Cornstarch at half the amount works in a pinch, though texture will be slightly less chewy. The sesame oil can be swapped for toasted sesame oil if you prefer a stronger flavor. For the baking powder, Diamond Crystal is the gold standard—it's double-acting, which means better rise. If you only have aluminum-free baking powder, use one-eighth teaspoon more since it's less potent.

The dough keeps best in the fridge for 2 days wrapped tightly in plastic, though it's best used immediately for maximum crispiness. For longer storage, shape the dough balls, freeze them on a tray, then transfer to a bag for up to 3 months. Bake straight from frozen, adding 2-3 minutes to the baking time. Once baked, these stay fresh at room temperature for 2 days if stored in an airtight container. Reheat in a 350°F oven for 5 minutes to restore that crispy exterior.

Step-by-step instructions for Brazilian cheese bread with halloumi

Master this pull-apart masterpiece with crispy crust and melty cheese—here's how to nail it every time.

In a large mixing bowl, combine the 1 cup tapioca flour, 0.5 tsp baking powder, 0.5 tsp salt, and 0.25 tsp garlic powder. Whisk these dry ingredients together until evenly distributed—this ensures your bread develops that signature chewy texture without dense spots. In a separate small bowl, beat the 1 whole large egg until frothy but not fully emulsified.

Create a well in the center of your dry ingredients and pour in the beaten egg. Using a spatula, gently fold the egg into the flour mixture until just combined—you should still see some dry flour patches. The dough will be thick and sticky, almost like a wet batter. This is normal and essential for achieving that perfect pull-apart texture. Here's the thing—don't overmix or you'll develop gluten that will make your bread tough instead of chewy.

Using your hands, shred the 8 oz halloumi cheese into small, pea-sized pieces. Add these to your dough mixture along with the 0.25 cup vegetable oil and 0.5 tsp granulated sugar. The sugar enhances caramelization during baking, giving your bread that beautiful golden color. Fold everything together gently until the cheese is evenly distributed throughout the dough.

This is where the magic happens—the halloumi's salty, slightly tangy flavor becomes the star of the show. I like to work quickly here because the cheese starts to soften from the oil. If the dough feels too sticky to handle, wet your hands slightly with water to prevent sticking. The mixture should be cohesive but still hold its shape when pressed together—think of it like thick cookie dough with cheese chunks throughout.

Lightly dust your work surface with the 1 tbsp cornstarch to prevent sticking. Transfer your dough to the prepared surface and divide it into 4 equal portions. Using your hands, gently shape each portion into a 6-inch round disc, about ½-inch thick. The edges should be slightly thicker than the center to create that perfect pull-apart effect when baked.

Place each shaped dough disc onto a parchment-lined baking sheet, spacing them about 2 inches apart. Cover the baking sheet loosely with plastic wrap and let the dough rest at room temperature for 30 minutes. This resting period allows the gluten to relax slightly, which prevents cracking during baking. Don't skip this step—it makes a noticeable difference in the final texture.

Preheat your oven to 375°F while the dough rests. Once the oven reaches temperature, brush each dough disc lightly with 0.5 tsp sesame oil and sprinkle evenly with the 1 tbsp sesame seeds. The oil adds flavor and helps create a beautiful golden crust, while the seeds add texture and visual appeal.

Bake the bread for 18-22 minutes until the edges are deep golden brown and the tops look slightly puffed. Here's where it gets tricky—the bread should be cooked through but still slightly underdone in the center when you cut into it. This ensures that pull-apart texture that makes this bread so special. The internal temperature should read 190-195°F when measured with an instant-read thermometer.

Remove the bread from the oven and let it cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief cooling period allows the cheese to set slightly, making it easier to handle and serve. The bread should be warm but not hot to the touch—you want that perfect balance between crispy crust and gooey, melted cheese.

Serve immediately while still warm. The bread should pull apart easily with your hands, revealing that beautiful contrast between the crispy exterior and the soft, cheesy interior. Each bite should deliver that perfect combination of textures—crunchy crust, chewy center, and melty halloumi that stretches with every pull. For extra flavor, serve with a side of garlic aioli or spicy mayo for dipping.

Best sauces and condiments for this dish

Garlic Aioli Dip

This creamy, garlicky dip elevates your Brazilian cheese bread to restaurant-level appeal. Mix ½ cup mayonnaise with 2 minced garlic cloves, 1 tbsp lemon juice, ½ tsp salt, and a pinch of cayenne pepper.

Let it sit for 10 minutes to allow the flavors to meld before serving. The cool, rich texture contrasts beautifully with the warm, crispy bread. 🌟

Spicy Sriracha Mayo

For those who love a kick, blend ½ cup mayonnaise with 1 tbsp sriracha, 1 tsp honey, and ½ tsp lime juice. Adjust the sriracha to taste—start with 1 tsp if you're sensitive to heat.

This zesty dip cuts through the richness of the halloumi and adds a vibrant contrast. I like to serve it alongside the bread for dipping or as a spread on toasted baguette slices.

Honey Butter Glaze

This sweet and savory glaze adds a touch of elegance to your cheese bread. Melt 2 tbsp unsalted butter with 1 tbsp honey and ½ tsp vanilla extract in a small saucepan over low heat.

Once combined, brush the warm mixture over the top of the baked bread just before serving. The honey caramelizes slightly, creating a beautiful sheen and adding a subtle sweetness that balances the salty cheese. 🍯

Pesto Spread

For a fresh, herby option, blend ½ cup basil leaves, 2 tbsp pine nuts, 2 tbsp grated parmesan, 1 garlic clove, 2 tbsp olive oil, and 1 tbsp lemon juice until smooth.

Spread a thin layer on the bread before baking or serve it as a dip on the side. The bright, tangy flavors complement the rich halloumi perfectly, adding a burst of freshness to each bite.

Chimichurri Sauce

This vibrant Argentinean sauce adds a bright, herby contrast to the rich cheese bread. Finely chop 1 cup parsley, ¼ cup cilantro, 2 garlic cloves, ½ red onion, and ¼ cup red wine vinegar.

Pulse in a food processor, then drizzle in ½ cup olive oil while pulsing until combined. Season with 1 tsp salt and ½ tsp red pepper flakes. Serve as a dip or drizzle over the bread for a fresh, tangy finish. ✨

Cheese Sauce Upgrade

Take your bread to the next level with a creamy cheese sauce. Melt ½ cup shredded mozzarella and 2 tbsp cream cheese in a small saucepan over low heat. Stir in 1 tbsp milk and ½ tsp garlic powder until smooth.

Pour this sauce into a small dish and serve alongside the bread for dipping. The extra cheese adds indulgence, making every bite even more satisfying.

Frequently asked questions