Cheddar, Beer & Mustard Pull-Apart Bread from smitten kitchen

I like cheese, beer, mustard and bread. Deb from Smitten Kitchen made a pull-apart bread that involves all of them, and holy hell is it good. Check it.

Cheesy savory yeasty goodness

…what I’ve really been dreaming about lately is Welsh rarebit, which I understand to be pub food in places I haven’t been lucky enough to travel to yet. It’s a thick, punchy, rich sauce made with cheddar and mustard and beer and butter and cream and spices and it is often ladled over a piece of toast, such as rye or another brown bread. And I want it.

-Deb {smitten kitchen}

via smitten kitchen

Me too Deb.

Want to make it with me? Here’s what you’ll need.

While you could do this by hand, I hope it will be your excuse to get one of these bad boys.


  • 4 Tbsp unsalted butter
  • 1 bottle of dark beer
  • 2 1/2 cups all-purpose flour
  • 1/3 cup rye flour
  • 2 Tbsp granulated sugar
  • 2 1/4 tsp (1 envelope) instant yeast
  • 1 tsp table salt
  • 2 large eggs


  • 3 Tbsp unsalted butter
  • 1 Tbsp Dijon or a mustard of your choice (I used Düsseldorf)
  • 1 1/2 tsp Worcestershire sauce
  • Dash of hot sauce
  • 1 tsp mustard powder
  • 1 tsp paprika
  • 1/2 tsp table salt
  • Several grinds black pepper
  • 1 1/2 cups shredded cheddar

For the rest, bop on over to Smitten Kitchen and get smitten.

cheddar, beer and mustard pull-apart bread | smitten kitchen

Our Baking Adventures

Papa Bear, a baker by trade, comes home to roll more dough. He's so good at it.

Spatulas are great for spreading the mustard mixture right to the edges.

That dish is buttered something proper. Stoneware love.

In the newly cleaned over you go, precious.

This was already going fast by the time I remembered to take a picture. Mom is about to grab another piece.

At one point during this process, Sinatra’s Young at Heart came on iTunes, and Papa Bear picked up the kitten to dance with and sing to her. My man is the best. And so is this bread. Enjoy!