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

This America's Test Kitchen Brazilian cheese bread recipe delivers the signature pull-apart magic with chewy, airy pockets and those irresistible gooey queijo strings. 🔥 The secret lies in the perfect balance of tapioca flour, melted cheese, and eggs—a combination that creates a texture unlike any other bread.

After years of testing, we've refined this recipe to ensure every bite is tender yet sturdy enough to hold its shape, even when you're pulling it apart.

The dough comes together in just 15 minutes, with no kneading required—simply mix, shape, and bake. We use a mix of minced cheese (traditional) and pre-shredded for convenience, though purists will swear by the former.

The key to success is baking at the right temperature to achieve that signature golden crust while keeping the interior moist and elastic. This recipe transforms a simple pantry staple into a showstopping side dish that pairs perfectly with soups, stews, or even as a snack on its own.

What sets this version apart is the foolproof technique for shaping and baking, ensuring no more dense or crumbly loaves. The result is a batch of Brazilian cheese bread that's crisp at the edges, tender in the center, and packed with melty cheese strands that stretch effortlessly.

Whether you're serving it at a gathering or enjoying it with a warm bowl of soup, this recipe delivers restaurant-quality results with minimal effort.

For those short on time, we've included a quick-prep variation that skips the traditional mincing step, using pre-shredded cheese instead. The texture remains exceptional, proving that even shortcuts can yield impressive results. Let's get started on mastering this beloved Brazilian classic!

Ingredients for america's test kitchen brazilian cheese bread

Fourteen simple ingredients transform into gooey, pull-apart Brazilian cheese bread perfection.

The cheeses are non-negotiable for authentic flavor. Fresh mozzarella from the deli counter (the kind that comes in a tub) creates those signature strings—pre-shredded won't melt the same way. Whole Foods or Trader Joe's carry excellent options, or grab a block and shred it yourself. Parmesan should be freshly grated from a wedge; pre-grated contains anti-caking agents that ruin the texture. For the flours, Bob's Red Mill tapioca flour is my go-to—it's fine enough to create that signature chewy texture without grittiness. If you can't find it, Arrowhead Mills works too, but sift it first to avoid lumps.

No fresh mozzarella? Low-moisture shredded works in a pinch, though you'll lose some of that meltiness. The milk can be swapped for half-and-half for extra richness, or almond milk if you're avoiding dairy. For the yeast, active dry can be used at the same amount, but instant is more reliable. The butter must be unsalted—any added salt will throw off the delicate balance. If you're short on time, pre-shredded cheese is acceptable, though purists will argue about texture. The key is to shred it yourself if possible, as store-bought versions contain cellulose to prevent clumping, which affects melt.

The dough keeps for 24 hours in the fridge, covered tightly. For best results, shape and bake immediately, but you can prep ahead and refrigerate overnight. Once baked, store at room temperature for 2 days or freeze for 3 months. To reheat, wrap in foil and warm at 350°F for 10 minutes. The bread freezes beautifully—portion into individual loaves before freezing for easy reheating. For serving, brush with melted butter and sprinkle with flaky salt right before eating; it makes all the difference.

Step-by-step instructions for Brazilian cheese bread

Here's the method that delivers those iconic gooey cheese strings and perfect pull-apart texture.

In a stand mixer fitted with the dough hook attachment, combine the 1.5 cups tapioca flour, 1 cup all-purpose flour, 0.5 cup granulated sugar, 1 tsp instant yeast, and 0.5 tsp salt. Mix on low speed for 1 minute until the dry ingredients are fully incorporated and no flour pockets remain.

I always start with the dry ingredients first because the tapioca flour absorbs moisture differently than regular flour. This creates a smoother dough that won't be too sticky when we add the wet ingredients. The sugar helps activate the yeast while also balancing the savory flavors of the cheese.

In a separate bowl, whisk together the 2 whole large eggs, 0.5 cup melted and slightly cooled unsalted butter, and 1 cup whole milk. The butter should be melted but not hot—just cool enough to touch comfortably. With the mixer running on low speed, gradually pour the wet ingredients into the dry mixture while mixing. Let it knead for 3-4 minutes until the dough comes together and pulls away from the sides of the bowl.

Remove the dough from the mixer and transfer it to a clean, lightly greased bowl. Using your hands, gently fold in the 3 cups mozzarella cheese and 0.5 cup freshly grated parmesan cheese. I press the cheese into the dough with my fingers to ensure even distribution—this is where those signature cheese strings develop during baking.

Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 15 minutes. This brief rest allows the gluten to relax slightly, making the dough easier to handle when we shape it. Don't skip this step—the dough will be much stickier if you try to shape it immediately.

Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with 2 tbsp vegetable oil, then dust the bottom and sides generously with 0.25 cup cornmeal. This prevents sticking and gives the bread that classic golden crust.

Transfer the dough to the prepared baking dish and use your hands to press it into an even layer, about 1-inch thick. The dough will be soft and slightly sticky—this is normal. Gently shape the edges to create a neat rectangle, then cover the dish with the damp towel and let it proof at room temperature for 30-45 minutes until it rises about 1 inch and looks puffy around the edges.

Here's the thing—don't overproof the dough. It should be noticeably risen but still hold its shape when gently pressed. If it rises too much before baking, the cheese strings won't form properly, and you'll end up with a dense loaf instead of that signature pull-apart texture.

Bake the cheese bread in the preheated oven for 25-30 minutes until the top is deep golden brown and the edges are pulling away slightly from the pan. The center should still feel slightly soft to the touch—this ensures those gooey cheese strings when you pull it apart.

I like to rotate the pan halfway through baking for even browning. You'll know it's ready when you see those beautiful golden-brown patches on top and the edges are set but not burnt. If you're unsure, insert a toothpick—it should come out with a few moist crumbs but no wet dough clinging to it.

Let the bread rest in the pan for 5 minutes before transferring it to a wire rack. This resting period allows the cheese to set slightly, making it easier to pull apart cleanly. Serve warm for the best texture—each bite should deliver that perfect balance of crispy edges, tender crumb, and those glorious melted cheese strings.

Serving suggestions for this america's test kitchen brazilian cheese bread

Soup Pairings

This Brazilian cheese bread shines when served alongside rich, hearty soups that complement its chewy texture and melty cheese. I love pairing it with creamy tomato basil soup—the acidity of the tomatoes cuts through the richness of the bread, creating a perfect balance.

For something more substantial, try it with black bean soup or Portuguese fish stew, where the bread soaks up every last drop of flavor. 🥘

Appetizer Plating

For a restaurant-worthy appetizer, serve small portions of the cheese bread on a wooden board alongside warm marinara sauce and garlic aioli for dipping.

I like to arrange the bread in a pull-apart basket (use a 9-inch round cake pan lined with parchment paper) and serve with crispy prosciutto on the side. The combination of textures and flavors makes it irresistible as a starter.

Dinner Side Dish

Transform this into a showstopping side by serving it alongside grilled steak or roasted chicken. The bread’s chewy texture contrasts beautifully with tender meats, while the melted cheese adds a luxurious touch.

For a vegetarian option, pair it with mushroom risotto or grilled halloumi. I often serve it warm, straight from the oven, so the cheese strings stretch effortlessly.

Dessert Twist

Yes, you can enjoy this as dessert! Sprinkle the baked bread with powdered sugar and a pinch of cinnamon, then drizzle with warm caramel sauce for a sweet treat. For a boozy twist, brush the warm bread with rum or Grand Marnier and serve with dark chocolate shavings.

It’s a fun way to repurpose leftovers while keeping the experience indulgent. 🍫

Party Serving

For gatherings, bake the dough in individual muffin tins (greased with butter) to create mini cheese bread bites. These are perfect for game day spreads or holiday appetizers—just arrange them on a platter with toothpicks for easy grabbing.

I also like to serve them with spicy honey for dipping, which adds a sweet and tangy contrast to the salty cheese.

Breakfast Option

Who says cheese bread is just for dinner? Serve it warm with scrambled eggs and crispy bacon for a hearty breakfast. The bread’s chewy texture pairs surprisingly well with avocado slices and hot sauce for a brunch that feels both indulgent and satisfying.

I often make a double batch on weekends—half for dinner and half for breakfast the next day. 🍳

Frequently asked questions