Texas De Brazil Cheese Bread Copycat Recipe: Pull-Apart Crispy-Gooey Magic

This Texas de Brazil cheese bread copycat recipe lets you bring that legendary pull-apart, crispy-gooey magic right into your kitchen. The secret lies in a perfectly balanced dough wrapped around a molten cheese filling—equal parts buttery, cheesy, and addictively crispy.

I’ve perfected this copycat recipe after years of testing, ensuring every bite matches the restaurant’s iconic texture.

This recipe uses a simple yet precise method: a flaky, slightly sweet dough encases a blend of sharp cheddar and mozzarella, creating that signature stretchy, golden crust. The key is baking at the right temperature to achieve crispy edges while keeping the cheese oozing and gooey inside.

No special equipment needed—just patience and attention to detail.

By the time it emerges from the oven, you’ll have a loaf that’s crispy on the outside, tender in the middle, and packed with melty cheese that pulls cleanly apart.

The aroma alone will have everyone gathering around the table. This copycat version is just as satisfying as the original, with that perfect balance of savory, cheesy goodness.

Serve warm with marinara for dipping or enjoy straight from the oven—either way, it disappears fast. Let’s get started on recreating this Texas De Brazil classic at home.

Ingredients for texas de brazil cheese bread copycat

Six simple ingredients for the dough, two cheeses for the magic filling.

The cheeses are non-negotiable—sharp white cheddar gives that signature tang, while low-moisture mozzarella keeps things stretchy. Grab Kraft sharp white cheddar from the grocery store (it’s the closest copycat match) and shred it yourself—pre-shredded gets gummy. For the mozzarella, Sargento natural or Boar’s Head are my go-tos. If you’re feeling fancy, mix in a little Pepper Jack for heat. The dough’s the star though—flour matters here. King Arthur or Gold Medal are my top picks for that perfect flaky texture.

No sharp cheddar? Extra-sharp white cheddar works in a pinch, but it’ll be milder. Mozzarella running low? Provolone shreds add a nice depth. The butter needs to be cold—don’t let it soften or the dough won’t be flaky. For the milk, whole milk gives the best texture, but 2% works fine. Want to make it ahead? Shape the dough into a log, wrap in plastic, and refrigerate for up to 24 hours—it’ll develop more flavor overnight. The yeast is active, so don’t skip the warm milk—lukewarm, like bathwater.

This bread is best served fresh from the oven—crispy outside, gooey inside. If you need to reheat, wrap it in foil and warm at 350°F for 10 minutes. Leftovers? They’re rare, but if you have any, store in an airtight container for 2-3 days. The dough can be made a day ahead—just let it rise overnight in the fridge. The cheese filling stays fresh for 3 days in the fridge, but I’ve never had any left that long.

Step-by-step instructions for Texas de Brazil cheese bread copycat recipe

Here's how to nail that iconic pull-apart texture and gooey cheese—every bite will be just like the original.

In a large bowl, whisk together the 3.5 cups all-purpose flour, 0.25 cup granulated sugar, 1.5 tsp kosher salt, 1 tsp garlic powder, and 0.5 tsp ground black pepper. This dry mix forms the foundation of our dough, and the sugar helps create that subtle sweetness that balances the sharp cheddar.

In a separate bowl, melt the 0.5 cup unsalted butter until just liquid, then let it cool slightly. Add the 0.01 oz instant yeast (or 2¼ tsp), 1 whole large egg, and 0.75 cup warm milk to the melted butter. Mix until smooth—this wet mixture should be warm but not hot, around 110°F, to activate the yeast properly. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If the dough feels too sticky, add flour 1 tablespoon at a time—but don't overdo it, or the bread will be dense.

Shape the dough into a ball, place it in a lightly greased bowl, and cover with a damp towel. Let it rise in a warm place for 1-1½ hours, or until it doubles in size. The dough should feel light and airy—this rise creates the air pockets that make the bread pull apart so easily. Poke it gently; if it springs back slowly, it's ready.

While the dough rises, shred the 2 cups sharp white cheddar cheese and 1.5 cups mozzarella cheese using a box grater or food processor. The finer the shreds, the more evenly they'll melt and create that gooey center. Mix the cheeses together in a bowl and set aside—this will be the star of our bread.

Once the dough has risen, punch it down to release the air, then roll it out on a floured surface into a 12x16-inch rectangle about ¼-inch thick. Spread the cheese mixture evenly over the dough, leaving a ½-inch border around the edges. This border prevents the cheese from oozing out during baking and keeps the bread intact.

Starting from the long side, roll the dough tightly into a log, pinching the seam to seal. Cut the log into 6 equal pieces and arrange them in a 9x13-inch baking dish, slightly overlapping. Cover the dish with a damp towel and let the dough rise again for 30-45 minutes until it puffs up slightly. This second rise ensures the bread stays light and airy.

Preheat your oven to 375°F and brush the top of the bread with 2 tbsp olive oil—this creates a golden, crispy crust while keeping the inside tender. Bake for 25-30 minutes until the top is deep golden brown and the cheese is bubbling. The edges should pull away from the pan easily, and the bread should smell rich and cheesy.

Let the bread cool 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 without falling. Serve warm—each piece should have a crispy exterior, a soft interior, and rivers of melted cheese oozing out with every bite.

For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning. The bread is best enjoyed fresh, but you can reheat slices in the oven at 350°F for 5 minutes to restore that pull-apart magic. Store leftovers in an airtight container for up to 3 days—though I doubt it'll last that long!

Flavor customization for this recipe

Spicy Kick

Add ½ cup pepper jack cheese to the filling for a Tex-Mex twist that brings heat and tang. I like to mix it with the cheddar and mozzarella for balanced flavor. For extra spice, sprinkle 1 tsp smoked paprika and ¼ tsp cayenne pepper directly on the dough before rolling.

The heat will mellow slightly during baking but still deliver a satisfying kick. 🌶️

Herb Infusion

Brighten the cheese filling with 2 tbsp chopped fresh chives or 1 tbsp dried oregano for a fresh, herby note. I also love adding 1 tsp onion powder to the dough for subtle depth.

For a Mediterranean touch, swap ½ cup of the mozzarella for feta cheese crumbles—just be sure to drain them well to avoid excess moisture.