Sourdough Discard Jalapeño Popper Bread Bowl

Sharing is caring!

Thank you for being here—really, it means a lot. I’m so grateful every time I get to share one of these kitchen gems with you! Today’s recipe is a warm, cheesy, spicy delight that combines comfort food with a touch of flair: Sourdough Discard Jalapeño Popper Bread Bowl. This recipe takes that sourdough discard sitting in your fridge and turns it into a show-stopping, pull-apart bread bowl filled with creamy jalapeño popper filling. Anything but boring!!

Whether you’re planning game day snacks, a cozy night in, or just want a creative way to use up that discard, this one’s for you. And if you’d love to get more crave-worthy recipes like this sent straight to your inbox, make sure you subscribe to our email list—no spam, just flavor-packed ideas you’ll actually want to make.

What Is a Sourdough Discard Jalapeño Popper Bread Bowl?

This recipe is a mashup of a few crowd-pleasing favorites. Think cheesy jalapeño poppers meets soft, fluffy homemade bread—shaped like a bowl and baked together so that you can pull off pieces of bread and scoop up the creamy, spicy filling. The magic lies in how the bread bakes around the filling, soaking up all that cheesy, bacon-loaded goodness. It’s rustic, it’s gooey, and it’s designed for sharing.

Why You’ll Love This Recipe

• Waste-free baking: Finally, a reason to look forward to sourdough discard!

• Crowd-pleasing: This is the appetizer to bring to your next gathering.

• Pull-apart fun: Everyone grabs a piece, no utensils required.

• Make-ahead friendly: Prep the dough or filling in advance.

• Customizable: Make it spicier, cheesier, or even meat-free!

What Does It Taste Like?

Expect a crusty, golden exterior with pillowy soft bread on the inside. The filling? It’s creamy and rich with a tangy kick from the sour cream, salty crispness from the bacon, and a mellow heat from the jalapeños. Each bite has the perfect balance of spice, savoriness, and cheese-pull drama. The smoked paprika butter on top adds a whisper of warmth that ties it all together.

Benefits of This Bread Bowl Recipe

• Reduces food waste by using sourdough discard

• Budget-friendly with pantry staples

• High in flavor with minimal effort

• Versatile enough for snacks, parties, or potlucks

• Fun to eat—pull-apart style means less cleanup too!

Ingredients

For the Bread Dough:

• 1/2 cup (120 g) sourdough discard (unfed)

• 2 cups (240 g) all-purpose flour

• 1 tsp instant yeast

• 1/2 tsp salt

• 1 tbsp olive oil

• 3/4 cup (180 ml) warm water

For the Filling:

• 8 oz (225 g) cream cheese, softened

• 1/2 cup (120 g) sour cream

• 1 1/2 cups (150 g) shredded cheddar cheese

• 1/2 cup (50 g) cooked bacon bits

• 2–3 jalapeños, finely chopped (remove seeds for less heat)

• 1/2 tsp garlic powder

• Salt and pepper, to taste

For Topping:

• 2 tbsp melted butter

• 1/4 tsp smoked paprika

• Extra shredded cheese and jalapeño slices (optional)

Tools You’ll Need

• Large mixing bowl

• Measuring cups and spoons

• Stand mixer (optional, for kneading)

• Sharp knife

• Parchment-lined baking sheet

• Medium mixing bowl

• Pastry brush

Ingredient Swaps and Add-Ins

• No bacon? Try diced sun-dried tomatoes or sautéed mushrooms.

• Dairy-free? Use plant-based cream cheese and sour cream, plus vegan cheddar.

• Extra heat? Add crushed red pepper or hot sauce to the filling.

• More texture? Fold in some roasted corn kernels or caramelized onions.

How to Make Sourdough Discard Jalapeño Popper Bread Bowl

1. Make the Bread Dough

In a large bowl, mix together your sourdough discard, all-purpose flour, instant yeast, salt, olive oil, and warm water. Stir until a shaggy dough forms. Then knead by hand or in a mixer for about 6–8 minutes until smooth and elastic. Cover and let rise for 1 to 1.5 hours until doubled in size.

2. Prepare the Filling

While the dough is rising, mix the softened cream cheese, sour cream, cheddar cheese, bacon, jalapeños, garlic powder, salt, and pepper in a medium bowl. Stir until creamy and well combined. Set aside.

3. Shape the Bread Bowl

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Punch down the dough and form it into a round loaf. Place it on the baking sheet and let it rest for 15 minutes.

4. Score the Dough

Using a sharp knife, cut a deep “X” into the top of the dough—about 2/3 of the way down, but not all the way through. This opens up space for the filling.

5. Fill and Finish

Carefully pull apart the bread segments to create a pocket. Spoon in the jalapeño popper filling generously, getting it down into the crevices. Brush the outside of the bread with melted butter, sprinkle with smoked paprika, and top with more cheese and jalapeño slices if desired.

6. Bake and Serve

Bake for 28–32 minutes until the bread is golden brown and the filling is bubbling. Let it cool for about 5 minutes before serving. Then dive in—no knives needed!

What to Serve With It

• Chips or pretzels for dipping extra filling

• A fresh salad to lighten things up

• Chili or soup on the side for a full meal

• Beer or sparkling lemonade for a party vibe

Tips for Success

• Use room-temp cream cheese for easier mixing.

• Let the dough rise in a warm spot—if your kitchen is chilly, pop it in the oven with just the light on.

• Pre-chop your jalapeños finely so they melt into the filling and don’t overpower each bite.

• Avoid overbaking by checking at the 28-minute mark—your nose will tell you when it’s ready!

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes to restore that crisp top and gooey center. Not freezer-friendly once baked, but the filling and dough can be prepped ahead and stored separately.

FAQ

Can I make the dough ahead of time?

Yes! Prepare it through the first rise, then refrigerate overnight. Let it come to room temp before shaping.

Is this really spicy?

It’s got a gentle heat. For less spice, remove all jalapeño seeds and membranes. For more, add crushed red pepper or use hot pickled jalapeños.

Can I use sourdough starter instead of discard?

You can, but reduce the yeast slightly if your starter is active, to avoid over-proofing.

What if I don’t have instant yeast?

Use active dry yeast, but proof it in warm water with a pinch of sugar before mixing.

In Conclusion

This Sourdough Discard Jalapeño Popper Bread Bowl is a total game-changer—crusty on the outside, creamy and spicy on the inside, and just plain fun to eat. It brings together everything I love in a cozy appetizer: texture, flavor, and a touch of indulgence. Whether it’s for a party or a casual weekend bake, this bread bowl never fails to impress.

If you’re obsessed with all things jalapeño or have sourdough discard to spare, this one deserves a spot on your must-make list. And if you try it, please leave a review and share your photos on Pinterest—I can’t wait to see your creations!

Try These Next

• Sourdough Discard Chicken and Cheese Empanadas – Crispy, golden parcels stuffed with creamy chicken filling and zero discard waste.

• Lemon Lavender Sourdough Discard Loaf Cake – A floral, zesty twist on a classic tea cake, perfect for spring afternoons.

• Lemon Blueberry Sourdough Bread – Bright and fruity with a sourdough tang, this one’s perfect for breakfast or brunch.

  Print

  

  Sourdough Discard Jalapeño Popper Bread Bowl

  ---

  • Author: Emily
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

  Print Recipe

  Pin Recipe

  Description

  Turn your sourdough discard into a show-stopping appetizer! This jalapeño popper bread bowl is creamy, cheesy, spicy, and baked inside a soft pull-apart loaf. It’s the ultimate comfort food with a kick—perfect for parties, game day, or cozy nights in.

  ---

  Ingredients

  Scale 1x2x3x

  For the Bread Dough:

  • 1/2 cup (120 g) sourdough discard (unfed)

  • 2 cups (240 g) all-purpose flour

  • 1 tsp instant yeast

  • 1/2 tsp salt

  • 1 tbsp olive oil

  • 3/4 cup (180 ml) warm water

  For the Filling:

  • 8 oz (225 g) cream cheese, softened

  • 1/2 cup (120 g) sour cream

  • 1 1/2 cups (150 g) shredded cheddar cheese

  • 1/2 cup (50 g) cooked bacon bits

  • 2–3 jalapeños, finely chopped (remove seeds for less heat)

  • 1/2 tsp garlic powder

  • Salt and pepper, to taste

  For Topping:

  • 2 tbsp melted butter

  • 1/4 tsp smoked paprika

  • Extra shredded cheese and jalapeño slices (optional)

  ---

  Instructions

  • In a large bowl, combine sourdough discard, flour, yeast, salt, olive oil, and warm water. Mix until a shaggy dough forms.

  • Knead for 6–8 minutes until smooth and elastic. Cover and let rise for 1 to 1.5 hours, or until doubled in size.

  • In a medium bowl, mix cream cheese, sour cream, shredded cheddar, bacon, jalapeños, garlic powder, salt, and pepper. Set aside.

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • Punch down dough and shape into a round loaf. Place on the baking sheet and let rest for 15 minutes.

  • Using a sharp knife, cut a deep “X” about 2/3 down the center of the loaf without cutting all the way through.

  • Gently pull apart the sections and spoon in the filling, packing it into the center and between the segments.

  • Brush dough with melted butter, sprinkle with smoked paprika, and top with extra cheese and jalapeños if desired.

  • Bake for 28–32 minutes, until golden brown and the filling is bubbling.

  • Cool for 5 minutes, then serve warm—pull-apart style!

  Notes

  • For less spice, remove all seeds and membranes from the jalapeños.

  • Want it vegetarian? Skip the bacon or replace it with sautéed mushrooms.

  • The dough and filling can both be made ahead—just store separately in the fridge.

  • Leftovers reheat best in the oven at 350°F for 10–12 minutes.

  • Not freezer-friendly once baked, but dough and filling can be frozen before assembly.

  • Prep Time: 20 minutes
  • Rise Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Bread
  • Method: Baked
  • Cuisine: American

  Keywords: sourdough discard jalapeño popper bread bowl, jalapeño cheese bread, pull-apart bread appetizer

Sharing is caring!