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
For the Bread Dough:
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1/2 cup (120 g) sourdough discard (unfed)
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2 cups (240 g) all-purpose flour
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1 tsp instant yeast
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1/2 tsp salt
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1 tbsp olive oil
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3/4 cup (180 ml) warm water
For the Filling:
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8 oz (225 g) cream cheese, softened
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1/2 cup (120 g) sour cream
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1 1/2 cups (150 g) shredded cheddar cheese
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1/2 cup (50 g) cooked bacon bits
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2–3 jalapeños, finely chopped (remove seeds for less heat)
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1/2 tsp garlic powder
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Salt and pepper, to taste
For Topping:
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2 tbsp melted butter
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1/4 tsp smoked paprika
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Extra shredded cheese and jalapeño slices (optional)
Instructions
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In a large bowl, combine sourdough discard, flour, yeast, salt, olive oil, and warm water. Mix until a shaggy dough forms.
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Knead for 6–8 minutes until smooth and elastic. Cover and let rise for 1 to 1.5 hours, or until doubled in size.
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In a medium bowl, mix cream cheese, sour cream, shredded cheddar, bacon, jalapeños, garlic powder, salt, and pepper. Set aside.
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Punch down dough and shape into a round loaf. Place on the baking sheet and let rest for 15 minutes.
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Using a sharp knife, cut a deep “X” about 2/3 down the center of the loaf without cutting all the way through.
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Gently pull apart the sections and spoon in the filling, packing it into the center and between the segments.
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Brush dough with melted butter, sprinkle with smoked paprika, and top with extra cheese and jalapeños if desired.
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Bake for 28–32 minutes, until golden brown and the filling is bubbling.
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Cool for 5 minutes, then serve warm—pull-apart style!
Notes
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For less spice, remove all seeds and membranes from the jalapeños.
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Want it vegetarian? Skip the bacon or replace it with sautéed mushrooms.
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The dough and filling can both be made ahead—just store separately in the fridge.
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Leftovers reheat best in the oven at 350°F for 10–12 minutes.
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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