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

This America's Test Kitchen Brazilian cheese bread delivers the perfect balance of crispy, pull-apart crust and gooey, melty halloumi streaks—just like the beloved pão de queijo but with a modern twist.

The secret lies in the dough’s airy texture, made possible by tapioca flour and a precise cheese ratio that creates those signature pockets of stretchy, cheesy goodness.

Unlike traditional recipes that rely solely on dairy cheese, this version incorporates halloumi for its superior melt and crisp, which holds up beautifully when baked.

The dough comes together in just 10 minutes with simple ingredients, but the magic happens during the 30-minute bake—where the bread transforms from a soft, doughy ball into golden, crackly clusters with molten cheese oozing between every pull.

This recipe stays true to the original while offering flexibility: swap halloumi for parmesan or mozzarella if needed, or make it gluten-free by adjusting the flour blend. The result is a dish that’s equally at home as an appetizer, a coffee accompaniment, or a shareable snack for any gathering.

What sets this version apart is the foolproof technique for achieving that signature pull-apart texture without overbaking. The dough’s high moisture content and quick rise ensure tender, airy interiors, while the baking process creates a crispy exterior that shatters at the touch.

Serve warm for maximum gooeyness, or let it cool slightly for a firmer bite that still melts in your mouth. Each batch yields 12–15 pieces, perfect for feeding a crowd or saving leftovers for days.

Whether you’re a seasoned baker or a beginner, this recipe delivers restaurant-quality results with minimal effort. The dough’s forgiving nature means no kneading or resting required, and the baking time is short enough to keep everyone engaged.

Pair it with a bold cup of coffee, a charcuterie board, or even as a side to grilled meats for a dish that’s as versatile as it is delicious. Let’s get baking!

Ingredients for america's test kitchen brazilian cheese bread

Twelve ingredients transform into golden, pull-apart clusters with molten halloumi—just like Brazil's beloved pão de queijo.

The halloumi is non-negotiable here—its high moisture content and crispy edge create that signature texture. Whole Foods or specialty cheese shops carry the best quality, but Trader Joe's has a solid budget option. Look for blocks with minimal rind and a firm, slightly salty bite. Parmesan adds depth, so freshly grated from a wedge (pre-grated tastes like sawdust). Tapioca flour is the secret to that airy texture—Bob's Red Mill or Anthony's Goods are reliable brands. For the butter, Plugrá or Land O'Lakes unsalted work perfectly; just cube it cold to maintain structure in the dough.

No halloumi? Mozzarella or provolone work in a pinch, but expect less crispiness. Short on tapioca flour? Substitute half with all-purpose flour, though texture will be denser. The baking powder must be aluminum-free—Bob's Red Mill makes a fine version. For extra garlic flavor, add 1/2 tsp fresh minced garlic to the dough. The olive oil for greasing can be swapped for butter or shortening, but olive oil adds subtle fruity notes. If you're making this gluten-free, replace the tapioca with a 1:1 gluten-free flour blend like King Arthur's.

This dough keeps in the fridge for 3 days wrapped tightly in plastic, though it's best used fresh. For make-ahead convenience, shape and freeze the dough balls before baking—just add 5 minutes to the bake time. Once baked, store in an airtight container at room temperature for 2 days or freeze for 3 months. Reheat in a 350°F oven for 5 minutes to restore that crispy exterior and gooey interior. The bread reheats beautifully, making it perfect for meal prep—just portion into individual servings before freezing.

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

Mastering this recipe delivers the perfect balance of crispy exterior and gooey, melted cheese interior.

In a large mixing bowl, combine the 2.5 cups tapioca flour, 1 tbsp granulated sugar, 1 tsp salt, 1 tsp baking powder, and 0.5 tsp garlic powder. Whisk these dry ingredients together until evenly distributed—this ensures no pockets of flour remain unmixed, which could lead to dense spots in your bread.

Cut the 0.5 cup unsalted butter into small cubes and add them to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until the texture resembles coarse crumbs with pea-sized butter pieces still visible. This cold butter technique creates the signature flaky layers that make this bread so satisfying.

In a separate bowl, whisk together the 2 whole large eggs and 0.5 cup milk until fully combined. Gradually pour this liquid mixture into the flour-butter mixture while stirring with a wooden spoon. Mix just until the dough comes together—overmixing develops gluten and makes the bread tough. The dough should be soft and slightly sticky but not wet.

Grate 1 cup of the 1.5 cups halloumi cheese (reserve the remaining 0.5 cups for later) using a box grater or food processor. Fold this grated halloumi into the dough until evenly distributed. The cheese adds moisture and richness that balances the tapioca flour's neutral flavor.

Divide the dough into 12 equal portions (about 2 tablespoons each). Roll each portion into a 2-inch diameter ball, then flatten slightly into a 1-inch thick disc. Arrange these discs on a parchment-lined baking sheet, spacing them about 2 inches apart—this prevents them from spreading too much during baking.

Press your thumb into the center of each disc to create a ½-inch deep well. This creates the classic pull-apart texture that makes this bread so irresistible. Cover the baking sheet loosely with plastic wrap and refrigerate for 30 minutes—this chilling step firms up the dough for cleaner slicing and better texture.

Preheat your oven to 375°F and position a rack in the middle position. Line another baking sheet with parchment paper and lightly brush it with the 1 tbsp olive oil—this prevents sticking when the cheese melts.

Remove the chilled dough discs from the refrigerator. Using your thumb, gently press down on each disc to create a 1-inch wide well in the center. Cut the remaining 0.5 cups halloumi cheese into 12 thin strips (about ¼-inch thick). Place one strip vertically into each well, pressing the edges of the dough against the cheese to secure it.

Bake for 15-18 minutes until the edges are deep golden brown and the cheese is fully melted. You'll see the cheese bubbling and pulling away from the sides slightly—this is your cue that it's ready. The internal temperature should reach 190-195°F when checked with an instant-read thermometer.

Immediately after removing the bread from the oven, sprinkle each piece generously with 0.5 cup freshly grated Parmesan cheese. The heat will make the cheese melt slightly, creating a savory crust that complements the salty halloumi. Return the baking sheet to the oven and bake for an additional 2-3 minutes until the Parmesan is lightly browned.

Let the bread cool on the baking sheet for 5 minutes before transferring 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 piece should have a crisp exterior with a gooey, melted cheese center that stretches beautifully.

Essential equipment for great america's test kitchen brazilian cheese bread

Mixing Bowl Essentials

Start with a large mixing bowl that can comfortably hold all ingredients without spilling—8-quart stainless steel or glass bowls work best. I swear by OXO Good Grips for their non-slip base and ergonomic handles.

Avoid plastic bowls, as they can absorb flavors and make cleanup trickier. For the dough, a dough scraper (like the Kitchy brand) helps prevent sticking when folding in the cheese. 🌾

Cheese Prep Tools

Grate the halloumi and Parmesan using a box grater or food processor with a grater attachment—Microplane makes a great handheld option. For the halloumi strips, a sharp chef’s knife (like Wüsthof) cuts cleanly, while a mandoline (set to ¼-inch thickness) ensures uniform slices.

Pre-grated cheese won’t work—freshly grated releases more moisture for that signature gooeyness.

Baking Sheet Setup

Use two half-sheet baking pans (18x13 inches) lined with parchment paper—Amazon Basics or Wilton brands are reliable. Lightly brush one pan with 1 tbsp olive oil (I use California Avocado Ranch for its mild flavor) to prevent sticking when the cheese melts.

A wire cooling rack (like OXO’s) keeps baked bread from sitting in residual heat, which can make it soggy.

Temperature Control

An instant-read thermometer (I recommend Thermoworks Thermapen) ensures your oven hits 375°F accurately—many home ovens run 25°F hot or cold. Place the rack in the middle position for even heat distribution. For extra crispiness, consider a baking stone (like Lodge’s) preheated for 15 minutes before baking.

Optional Upgrades

A dough dough (like Kitchy’s) speeds up portioning, while a pastry brush (I love West Elm’s) helps distribute olive oil evenly. For halloumi strips, a cookie cutter (set to 1-inch width) creates uniform wells.

If you’re batch-cooking, a digital timer (like Amazon Basics) prevents overbaking—set it for 15 minutes and check at 13 minutes. 🔥

Frequently asked questions