Sourdough Discard Jalapeño Popper Bites – A Spicy, Cheesy Delight!

by

There’s something so satisfying about turning sourdough discard into something absolutely delicious. And these Sourdough Discard Jalapeño Popper Bites? They are next-level good. A crispy, golden-brown exterior gives way to a creamy, cheesy, and slightly spicy center—pure snack perfection. Whether you’re looking for the ultimate game-day treat, a party appetizer, or just a way to use up your sourdough discard, this recipe is for you.

So grab your sourdough discard, a handful of jalapeños, and let’s make these poppable bites of cheesy goodness!

Why You’ll Love This Recipe

  • Great use for sourdough discard – No more tossing out that precious starter

  • Spicy, cheesy goodness – Think jalapeño poppers, but in a bite-sized, doughy form

  • Perfect for any occasion – Game day, potlucks, or a snack attack—these fit the bill

  • Easy to make – A simple dough, a quick mix for the filling, and a short bake time

The smell of these baking is incredible.

What Do These Jalapeño Popper Bites Taste Like?

Each bite is a combination of crispy, buttery dough and a creamy, cheesy, spicy filling. The smoked paprika and garlic powder add depth, while the jalapeños bring a mild heat (adjustable to your liking). If you add bacon, you get an extra savory crunch. The golden, slightly crisp top makes them even more irresistible.

Ingredients You’ll Need

For the Dough:

  • 1 cup sourdough discard

  • 1 cup all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon garlic powder

  • ¼ teaspoon smoked paprika

  • 2 tablespoons melted butter

For the Filling:

  • 4 oz cream cheese, softened

  • ½ cup shredded cheddar cheese

  • 1–2 jalapeños, finely diced (adjust to taste)

  • 6 slices bacon, cooked and crumbled (optional)

For the Topping:

  • 1 egg, beaten (for egg wash)

Kitchen Tools You’ll Need

  • Mixing bowls

  • Baking sheet

  • Parchment paper

  • Spoon or small cookie scoop

  • Pastry brush (for egg wash)

Sourdough Discard Jalapeño Popper Bites

How to Make Sourdough Discard Jalapeño Popper Bites

Step 1: Preheat the Oven

Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2: Make the Dough

In a mixing bowl, combine the sourdough discard, flour, baking powder, salt, garlic powder, smoked paprika, and melted butter. Stir until you get a soft, pliable dough. If the dough feels too sticky, sprinkle in a little more flour.

Step 3: Prepare the Filling

In a separate bowl, mix together the cream cheese, shredded cheddar, diced jalapeños, and crumbled bacon (if using).

Step 4: Shape the Bites

Take about a tablespoon of dough, flatten it in your palm, and add a small spoonful of filling in the center. Carefully pinch the edges closed and roll it into a ball. Repeat until all the dough and filling are used up.

Step 5: Egg Wash & Bake

Place the dough balls on the lined baking sheet and brush the tops with beaten egg. This gives them a beautifully golden color.

Bake for 18–22 minutes, or until the bites are golden brown and slightly crisp on the outside.

Step 6: Serve & Enjoy

Let them cool for a few minutes, then serve warm with ranch dressing, sour cream, or your favorite dip.

What to Serve with Jalapeño Popper Bites

These little bites are delicious on their own, but they pair well with:

  • Ranch dressing – Classic and creamy

  • Sour cream with lime juice – For a tangy contrast

  • Chipotle mayo – Adds a smoky kick

  • Guacamole – Because avocado makes everything better

Tips for Perfect Jalapeño Popper Bites

  • Adjust the spice level – Use one jalapeño for mild heat or two for a spicier kick. Leave some seeds in for extra heat

  • Make ahead – Prep the bites and refrigerate them for a few hours before baking

  • Customize the cheese – Try pepper jack or mozzarella for a different twist

  • Crispier bites – Bake them a few extra minutes or broil for the last 1–2 minutes

Storage & Reheating Instructions

Storing

Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheating

Reheat in a 350°F oven for 5–7 minutes to crisp them back up. Avoid the microwave—it makes them soft.

Freezing

Freeze unbaked bites on a baking sheet, then transfer to a freezer bag. When ready to bake, just add a few extra minutes to the baking time—no need to thaw.

Frequently Asked Questions (FAQ)

Can I make these gluten-free?

Yes. Swap the all-purpose flour with a gluten-free 1:1 baking mix.

Can I air fry these instead of baking?

Absolutely. Air fry at 375°F for 12–15 minutes, shaking the basket halfway through.

Can I use pickled jalapeños instead of fresh?

Yes. Pickled jalapeños add a tangy twist—just drain them well to avoid excess moisture.

Can I make them vegetarian?

Of course. Just skip the bacon, or replace it with finely diced mushrooms for a savory touch.

Final Thoughts: Why You Need to Make These ASAP

These Sourdough Discard Jalapeño Popper Bites are a game-changer. They’re crunchy, cheesy, spicy, and perfect for any occasion. Plus, they’re an amazing way to use up your sourdough discard in a fun, creative way.

If you try this recipe, leave a comment below and let me know how it turned out. Don’t forget to snap a pic and share it on Pinterest or Instagram—I’d love to see your creations.

And if you love sourdough discard recipes, check out these next: