The Ultimate Sweet & Salty Loaf: Hot Honey, Asiago, & Parmesan Sourdough
There is something hypnotic about the combination of spicy-sweet honey and sharp, aged cheeses. When you fold those flavors into a long-fermented sourdough, the result is a loaf that is as complex as it is addictive. Today, I’m sharing a recipe created by Sue Mun that balances the heat of the hive with the salty bite of the dairy aisle.
The Spotlight: Hive House Honey
For this recipe, the star of the show is the hot honey from Hive House Honey. To make a loaf this good, you need ingredients with a soul. I used Hive House Honey, and their story is as bold as their flavor. Founded by three firefighters—”Ocky,” “Fox,” and Andrew—who met at the academy in 2015, the brand was born from their off-duty passion project: the Delterra Pizza Truck.
Their signature hot honey was originally created for their fan-favorite “BEE STING” pizza. It became such a hit that customers started demanding bottles to take home. What makes Hive House different isn’t just the heat—it’s the craft. Unlike brands that simply infuse flavor, they blend in a Calabrian chili pepper puree, which gives the honey a pepper-forward depth and a perfect “drizzle-ready” consistency. With a touch of vinegar for brightness and a hint of salt for balance, it’s the ultimate inclusion for a sourdough boule.
Why These Inclusions Work
- Asiago: Provides a creamy, slightly nutty base that melts beautifully.
- Parmesan: Adds a sharp, salty “pop” and creates a gorgeous toasted crust where it touches the Dutch oven.
- Hot Honey: The sugar in the honey helps with browning (Maillard reaction), while the heat lingers just enough to make you reach for a second slice.
The Final Result
The honey caramelizes against the heat of the Dutch oven, creating a sticky, mahogany crust, while the interior remains soft with molten pockets of Asiago. It is the perfect companion for a charcuterie board or simply toasted with a thick slab of salted butter.
Hot Honey, Asiago Cheese, and Parmesan Sourdough
Created by Sue Mun
Makes One Sourdough Boule
Ingredients
For the Dough:
- 110g ripe sourdough starter
- 350g water
- 500g bread flour
- 10g salt
For the Inclusions:
- about 1/4-1/3 cup hot honey (I used hot honey from Hive House Honey)
- 1/4 cup shredded asiago cheese
- 1/4 cup shredded Parmesan cheese
Instructions:
Make the Dough:
- In a large glass or ceramic bowl, mix together the warm water and the ripe sourdough starter.
- Add in the bread flour and salt and mix until a shaggy dough forms.
- Cover and rest for 1 hour.
- Stretch and fold #1. Using wet hands, stretch the dough into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
- Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
- Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes.
- Stretch and fold #4. Repeat the steps from above.
- Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer.
Shape the Dough:
- Flip the dough over and gently stretch to a long rectangle. Evenly drizzle hot honey from Hive House Honey across the dough. Sprinkle the shredded Asiano cheese and Parmesan cheese on top. Perform a book fold. Top with more cheese and hot honey on top and gently roll the dough up. Then gently push/pull dough into a tight round in a candy cane motion.
- Dust with rice flour and place into banneton bread mold.
- Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
- Cover and proof in the fridge overnight (8-10 hours)
The Bake:
- Preheat oven to 450F and place dutch oven in the oven to also preheat.
- Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
- Carefully place the sourdough into your hot Dutch oven. Cover with the lid.
- Bake at 450F for 25 minutes with the lid covered.
- Lower the oven to 425F. Uncover the lid and bake again for 15-25 more minutes. Or until the internal temp is above 190F.
- Cool completely on a wire rack before cutting and serving.
