Description
This sourdough discard jalapeño popper bread bowl is a savory, cheesy delight with spicy heat and a crackly crust — perfect for dips or soups.
Ingredients
50 grams sourdough discard
1 tsp instant yeast
280 grams warm water
375 grams bread flour
30 grams whole wheat flour
8 grams salt
100 grams cheddar or gouda cheese, cubed
60 grams pickled jalapeños, patted dry
Instructions
1. Mix sourdough discard, water, yeast, and flours until shaggy dough forms.
2. Let rest 30 minutes, then add salt and knead lightly.
3. Cover and let rise for 1 hour.
4. Stretch dough into rectangle, add cheese and jalapeños.
5. Fold dough to enclose filling, shape into a round.
6. Let rise 1 hour at room temp or refrigerate overnight.
7. Preheat oven with Dutch oven to 450°F.
8. Score dough, bake 25 min covered, 20 min uncovered at 435°F.
9. Cool at least 1 hour before slicing or hollowing into a bowl.
Notes
Use sharp cheddar for bold flavor or gouda for creaminess.
Don’t skip the resting period — it helps the dough relax for shaping.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 loaf
- Calories: 280
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 28mg
Keywords: sourdough discard, jalapeño popper, bread bowl, cheddar, no waste