Soda bread is a wonderfully crusty loaf that’s incredibly easy to make, requires very few ingredients, and takes no more than 10 minutes of hands-on preparation. These Onion & Cheese Soda Bread Buns are essentially a smaller, bite-sized version of the classic loaf, packed with delicious flavour and plenty of cheesy goodness.
Unlike yeast-based bread, soda bread doesn’t require a traditional proofing period. Instead, its rise comes from the reaction between the acidity in the buttermilk and the bicarbonate of soda. Once these ingredients meet, the reaction begins immediately, so it’s important to work quickly and get the dough into the oven while that lift is at its peak.
These Onion & Cheese Soda Bread Buns may require a little more work than traditional soda bread, thanks to the preparation of the onion and cheese, but those extra few minutes are absolutely worth it.
These wonderfully flavoursome and fuss-free buns make a fantastic addition to any brunch spread. Serve them warm from the oven with a generous slathering of butter for the ultimate comforting bite.
Ingredients:
550 g strong bread flour
1 tsp salt
1 tsp bicarbonate of soda
1 tbsp light brown sugar
250 ml buttermilk
1 large brown onion, finely chopped
1 garlic clove, crushed
25 g cheddar cheese, grated
Method:
Prepare the Onion & Cheese Filling
Fry the onion and garlic together until golden and softened. Season with salt and pepper, then set aside to cool completely.
Once cooled, finely chop the fried onion and add it to a bowl with the grated cheddar, the soft flesh from the roasted garlic clove, and 1 tbsp of flour. Mix well to combine, then set aside.
Preheat your oven to 200°C / 180°C fan / 400°F / Gas Mark 6.
Make the Soda Bread Dough
In a large bowl, combine all the dry ingredients. Make a well in the centre and pour in the buttermilk.
Mix with a wooden spoon until the dough begins to come together and no dry flour remains. Add the onion and cheese mixture, then gently work it through the dough until evenly distributed.
Continue working the dough by hand for 1-2 minutes, taking care not to overwork it.
Shape the Buns
Turn the sticky dough out onto a well-floured surface. Lightly dust the top with flour and gently shape the dough into a thick, even log.
Using a sharp knife, cut the log into 2–3 cm-thick slices. Arrange the slices on a lined baking tray and score a deep X across the top of each bun. Lightly dust with flour.
Baking the Soda Bread Buns
Bake immediately in the preheated oven for 20–25 minutes, or until the buns are golden brown with a beautifully crisp crust. They should sound hollow when tapped on the bottom.
Tips:
Keep the dough light. Once the buttermilk is added, mix only until everything comes together. Overworking the dough can make the buns dense rather than tender.
Work quickly. The bicarbonate of soda begins reacting as soon as it meets the buttermilk, so shape and bake the buns without delay for the best rise.
Cool the onion mixture completely. Adding it while warm can soften the dough and affect its texture.
Don’t be tempted to add too much flour. Soda bread dough should be slightly sticky. Use just enough flour on your hands and work surface to make it manageable.
Grate the cheese rather than chopping it. Finely grated cheddar distributes more evenly through the dough, giving you cheesy flavour in every bite.
Score the buns deeply. A good, deep X helps the centre bake evenly while giving the buns their characteristic rustic appearance.
For an extra-crisp crust, transfer the baked buns to a wire rack immediately after they come out of the oven. For a softer crust, loosely cover them with a clean tea towel as they cool.
Serve them fresh. These buns are at their best while still slightly warm, generously spread with butter.
Enjoy!
Onion & Cheese Soda Bread Buns
Ingredients
- 550 g strong bread flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tbsp light brown sugar
- 250 ml buttermilk
- 1 large brown onion chopped
- 1 garlic clove whole
- 25 g cheddar cheese grated
Instructions
Prepare the Onion & Cheese Filling
- Fry the onion and garlic together until golden and softened. Season with salt and pepper, then set aside to cool completely.
- Once cooled, finely chop the fried onion and add it to a bowl with the grated cheddar, the soft flesh from the roasted garlic clove, and 1 tbsp of flour. Mix well to combine, then set aside.
- Preheat your oven to 200°C / 180°C fan / 400°F / Gas Mark 6.
Make the Soda Bread Dough
- In a large bowl, combine all the dry ingredients. Make a well in the centre and pour in the buttermilk.
- Mix with a wooden spoon until the dough begins to come together and no dry flour remains. Add the onion and cheese mixture, then gently work it through the dough until evenly distributed.
- Continue working the dough by hand for 2–3 minutes, taking care not to overwork it.
Shape the Buns
- Turn the sticky dough out onto a well-floured surface. Lightly dust the top with flour and gently shape the dough into a thick, even log.
- Using a sharp knife, cut the log into 2–3 cm-thick slices. Arrange the slices on a lined baking tray and score a deep X across the top of each bun. Lightly dust with flour.
Bake the Soda Bread Buns
- Bake immediately in the preheated oven for 20–25 minutes, or until the buns are golden brown with a beautifully crisp crust. They should sound hollow when tapped on the bottom.