There’s something magical about biting into a warm, freshly-baked pão de queijo. The crispy golden exterior gives way to an impossibly gooey, cheesy center that stretches with every pull. For nearly a year, I wrestled with perfecting this recipe, testing and retesting dozens of variations until I finally cracked the code. The result? The softest, most flavorful Brazilian cheese bread you can make with ingredients from your local grocery store—no specialty imports required.

If you’ve ever traveled to Brazil or visited a Brazilian steakhouse, you know these addictive little cheese puffs are impossible to resist. Now, you can recreate that authentic experience in your own kitchen, and I promise you’ll be making batch after batch once you discover how simple they are to prepare.

The Story Behind Brazil’s Most Beloved Snack

Pão de queijo is more than just a recipe—it’s a slice of Brazilian culinary history that dates back centuries. This typical Brazilian snack originated in the states of Minas Gerais and Goiás, likely during the 18th century throughout the slavery period on the fazendas mineiras, the sprawling farms of Minas Gerais.

The creation of these cheese breads was born from necessity and ingenuity. Since wheat products weren’t largely produced in Brazil until the 1920s, resourceful cooks turned to what was abundantly available: tapioca flour, also known as manioc starch. When mixed with cheese, this created the first pães de queijo—a happy accident that would eventually become a national treasure.

By the 1950s, these delightful cheese puffs had captured hearts throughout Brazil, spreading from their humble farmland origins to every corner of the country. Today, pão de queijo has achieved worldwide popularity, with Brazilian bakeries and cafes serving them fresh throughout the day, and home cooks around the globe attempting to recreate their magic.

What Makes This Recipe Special

Let me be completely transparent about this recipe. Traditionally, authentic pão de queijo uses manioc starch and a specific Brazilian cheese called “meia cura.” My version adapts these ingredients to what you’ll actually find at your neighborhood supermarket—tapioca flour combined with parmesan and mozzarella cheese. Does this make it less authentic? Perhaps technically, but it delivers that same incredible taste and texture that made me fall in love with pão de queijo in Brazil.

You might notice that I’ve called these “cheese bread” rather than “rolls” or “puffs,” though they’re closer to the latter. After much deliberation, I chose this terminology because, well, SEO likes “cheese bread,” and I want you to be able to find this recipe! But let’s be real—these aren’t bread in the traditional sense. They’re gluten-free, chewy, stretchy puffs of pure cheese-filled joy.

Brazilian families guard their pão de queijo recipes fiercely, and preferences vary wildly. Some prefer them crustier and tougher on the outside, while I’m firmly in the soft-and-pillowy camp. The recipe I’m sharing creates cheese breads with a delicate golden crust that gives way to an almost molten interior. And those “ugly moles” or cheese spots that appear on the surface? That’s exactly what you want—they’re proof that your cheese bread is incredibly cheesy and perfectly made.

How to Serve and Store Your Cheese Bread

The flavor profile of pão de queijo is beautifully balanced—the tanginess from the cheese plays perfectly with the subtle sweetness of tapioca flour. While they’re absolutely delicious on their own, there are traditional ways Brazilians enjoy them that elevate the experience even further.

The most common pairing is with black coffee for breakfast or an afternoon snack. The bitter coffee cuts through the richness of the cheese beautifully. Some people spread butter on them while they’re still warm, adding an extra layer of indulgence. For a sweet-savory combination that might surprise you, try dulce de leche—the caramelized milk spread creates an irresistible contrast.

My personal favorite? An ice-cold Guaraná, Brazil’s national soda. The fruity, slightly herbal flavor of this guarana-based soft drink is the perfect refreshing complement to warm cheese bread.

This recipe yields 30 rolls, which sounds like a lot until you realize how quickly they disappear. Here’s the thing about pão de queijo: they taste exponentially better straight out of the oven. While leftovers are perfectly edible and actually make fantastic sandwich rolls, they lose that magical texture once they cool completely.

That’s why freezing is your secret weapon. I always make the full batch and freeze half the shaped dough balls so I can have fresh pão de queijo whenever the craving hits—which is often.

The Perfect Pão de Queijo Recipe

Yield: 30 cheese rolls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

• 4 cups tapioca flour
• 1¼ cups milk
• ½ cup water
• 6 tablespoons oil
• 1½ cups grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 large eggs
• 2 teaspoons salt

Instructions

Begin by preheating your oven to 400°F. This high temperature is crucial for achieving that signature puffed texture.

In a medium saucepan, combine the milk, water, oil, and salt. Bring this mixture to a rolling boil over medium-high heat, watching carefully so it doesn’t boil over.

Place the tapioca flour in the bowl of a stand mixer. As soon as the liquid reaches a full boil, pour it directly over the flour. Mix on medium speed until the mixture becomes sticky and resembles fondant—it should look almost like thick, stretchy dough.

Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. The dough should become smooth and elastic.

Gradually add both cheeses, mixing until they’re fully incorporated throughout the dough. This is where the magic happens—the cheese creates those signature stretchy pockets that make pão de queijo so irresistible.

Your dough should be soft and sticky, almost like thick cake batter. If it seems too liquidy to shape, add a tablespoon or two more tapioca flour, but be conservative—overmixing or adding too much flour will result in tough, dense rolls instead of light, airy ones.

Wet your hands with cold water to prevent sticking, then shape the dough into balls slightly smaller than golf balls. Place them on a parchment-lined baking sheet with about an inch of space between each one.

Bake for 15 to 20 minutes, until the cheese breads are golden brown and beautifully puffed. They should have a slight sheen and those telltale cheese spots on the surface.

Serve immediately while they’re still warm for the ultimate experience.

Freezing for Future Batches

Want to ensure you always have fresh pão de queijo on hand? The freezing method is foolproof. After shaping your dough balls, arrange them on a baking sheet and place the entire sheet in the freezer for about an hour until the balls are solid. Transfer the frozen dough balls to a ziplock bag, where they’ll keep perfectly for up to three months.

When you’re ready to bake from frozen, there’s no need to thaw. Simply preheat your oven to 400°F and bake the frozen balls for 25 to 30 minutes until golden and puffed. They’ll emerge from the oven tasting exactly like freshly-made dough.

These little puffs of Brazilian heaven are about to become your new obsession. Whether you’re serving them at brunch, bringing them to a party, or simply treating yourself to an afternoon snack with coffee, pão de queijo delivers comfort and flavor in every bite. Welcome to your new favorite recipe!