Bacon & Brie Khachapuri: A Cheesy Bread Boat

Khachapuri is Georgia’s beloved cheese-filled bread, traditionally shaped like a boat with a molten egg-and-cheese center. This version swaps in creamy Brie and savory bacon for a rich, smoky twist that works beautifully as a hearty brunch or a show-stopping appetizer. The combination of crisp bacon, buttery Brie, and a golden, pull-apart crust is indulgent, satisfying, and easier to make at home than you might think.

Ingredients

1 cup (240 ml) warm water (110°F / 43°C)
2 teaspoons (8 g) active dry yeast
1 teaspoon (4 g) granulated sugar
2 ½ cups (320 g) all-purpose flour, plus more for dusting
1 teaspoon (5 g) salt
2 tablespoons (30 ml) olive oil, plus more for greasing
6 slices (170 g) bacon, chopped
8 oz (225 g) Brie cheese, rind removed and cut into small cubes
1 large egg, plus 1 egg yolk for brushing
1 tablespoon (15 g) butter, softened
Fresh parsley or chives, chopped (for garnish, optional)

Instructions

In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy.
In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
Meanwhile, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and set aside.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Punch down the dough and divide it into 4 equal pieces. Roll each piece into an oval about 8 inches (20 cm) long.
For each oval, fold the long edges up and pinch the ends together to form a boat shape. Place them on the prepared baking sheet.
Distribute the Brie cubes and bacon evenly among the boats, pressing gently into the dough.
Whisk the egg yolk with 1 teaspoon of water. Brush the exposed dough edges with the egg wash.
Bake for 15–18 minutes, until the crust is golden and the cheese is bubbly.
Remove from the oven. Immediately crack one egg into the center of each boat (if using) and return to the oven for 2–3 minutes, until the whites are set but the yolk is still runny. If you prefer a firmer yolk, bake for 5 minutes more.
Stir the butter into the hot cheese and egg mixture until creamy. Garnish with fresh herbs and serve hot.

Tips

Handling Brie: For easier dicing, place the Brie in the freezer for 15 minutes before cutting. Removing the rind is optional—if you leave it on, it will melt into the filling but may add a slightly chewy texture.
Dough shortcuts: You can use 1 lb (450 g) of store-bought pizza dough to save time. Let it come to room temperature before shaping.
Common mistake: Don’t overfill the boats—too much cheese can cause the filling to spill over during baking. A generous but not overflowing amount works best.
Make-ahead: The dough can be prepared the night before and refrigerated after the first rise. Let it sit at room temperature for 30 minutes before shaping.

Serving Suggestions

Serve the khachapuri warm, straight from the oven, with a crisp green salad dressed in lemon vinaigrette to cut through the richness. It also pairs nicely with roasted tomatoes or a simple cucumber-tomato salad. For brunch, offer a side of fresh fruit or a light soup.

Variations

Vegetarian: Skip the bacon and add sautéed mushrooms or caramelized onions for a savory, earthy flavor.
Spicy kick: Add a pinch of red pepper flakes or a few slices of jalapeño to the filling.
Herb infusion: Mix chopped fresh thyme or rosemary into the dough for extra aroma.
Classic style: Substitute the Brie with a mixture of mozzarella and feta for a more traditional khachapuri flavor.

Storage and Reheating

Leftover khachapuri can be refrigerated in an airtight container for up to 3 days. To reheat, place it in a 350°F (175°C) oven for 8–10 minutes, or until the crust is crisp and the filling is hot. Avoid microwaving, as it will make the bread soggy. If you’ve added the egg, note that the yolk will firm up upon reheating.

Frequently Asked Questions

Can I use a different cheese? Yes, Camembert or a triple-cream cheese will work similarly. For a sharper flavor, try aged Gouda or smoked mozzarella.

Do I have to remove the rind from the Brie? No, it’s a matter of texture. The rind is edible and will melt, but removing it yields a smoother filling.

Can I make this gluten-free? You can substitute a gluten-free all-purpose flour blend, but the dough may be more fragile. Add a teaspoon of xanthan gum if your blend doesn’t include it.

What if I don’t have active dry yeast? You can use instant yeast—just skip the proofing step and mix it directly into the flour. Use the same amount.

Can I prepare the khachapuri ahead and bake later? Yes, assemble the boats with filling, cover, and refrigerate for up to 8 hours. Bake directly from the fridge, adding 2–3 minutes to the baking time.

Is the egg in the center necessary? No, it’s traditional but optional. If you skip it, the khachapuri will be a cheesy bread boat, perfect for dipping.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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