Pull-apart perfection with a cheesy, spicy heart—your favorite appetizer just became your new favorite bread!
First, Thank You 🙏💛
Before we dive into the ooey-gooey goodness of today’s recipe, I want to take a moment to thank you. If you’ve been following along on this flavor journey—whether you’re here for the sourdough discard ideas or the spicy snack inspiration—I appreciate you more than you know! Recipes like this come from my heart (and belly), and it means the world to share them with you.
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What is Jalapeño Popper Bread?
Think of this as your favorite game-day snack—jalapeño poppers—transformed into a bubbling, golden loaf of pull-apart bread.
This is not your average sourdough discard recipe. We’re talking layers of warm, cheesy filling stuffed inside tender, buttery dough balls, all baked together in one irresistible pan.
And yes—it’s got that signature jalapeño kick 🌶 balanced with rich cream cheese, melty cheddar, and even a hint of garlic.
It’s comfort food meets snack-time indulgence. And it’s so good, I’m kicking myself for not having shot it the first time I made it!
Why You’ll Fall in Love With This Recipe
- ✔️ Zero waste magic: It uses your sourdough discard (finally!).
- ✔️ Make-ahead friendly—assemble and bake later.
- ✔️ Family and crowd approved. Pull-apart means no slicing!
- ✔️ Versatile—adjust the heat, switch the cheeses, or add bacon.
- ✔️ Anything but boring!! Every bite is gooey, spicy, and full of texture.
What Does It Taste Like?
Imagine the rich, creamy heat of a jalapeño popper—but baked into soft, cheesy bread. The tang of the sourdough discard gives the dough a flavor boost, while the creamy, molten center hits you with cheddar-mozzarella magic. The top? A golden crown of bubbly cheese and roasted jalapeños.
In one word? Addictive. In three? Hot cheese heaven.
Ingredients You’ll Need
For the Bread Dough:
- 1 cup sourdough discard (unfed)
- 2 large eggs
- ½ cup milk
- ¼ cup melted butter
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Jalapeño Popper Filling:
- 8 oz (1 block) cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella
- 2–3 jalapeños, finely chopped (remove seeds for less heat)
- 2 green onions, thinly sliced
- ¼ tsp garlic powder
- Salt & pepper to taste
Optional Topping:
- ¼ cup extra cheddar cheese
- Sliced jalapeños
- Chopped parsley or cilantro (for that fresh finish!)
Tools You’ll Need
- Large mixing bowls
- Hand mixer or sturdy spoon
- Loaf pan or small casserole dish
- Measuring cups & spoons
- Rubber spatula or spoon for mixing
- Toothpick (for testing doneness)
Additions and Substitutions
- 🥓 Add bacon: Crumbled, cooked bacon folded into the filling? YES PLEASE.
- 🌶 Heat it up: Use serrano peppers or add crushed red pepper flakes.
- 🧄 Garlic lovers: Add minced fresh garlic for even more zing.
- 🧀 Cheese swap: Monterey Jack, pepper jack, or gouda all work beautifully.
I promised you versatile, and here’s proof!
Step-by-Step: How to Make Jalapeño Popper Bread
1. Preheat the Oven
Preheat to 350°F (175°C). Generously grease a loaf pan or small casserole dish.
2. Make the Filling
Mix together cream cheese, cheddar, mozzarella, jalapeños, green onions, garlic powder, salt, and pepper until smooth. Set aside.
3. Mix the Dough
Whisk eggs, milk, melted butter, and sourdough discard in a large bowl. In another bowl, combine the flour, baking powder, baking soda, and salt. Stir dry into wet until a thick, sticky dough forms.
4. Assemble the Bread
Divide dough into 8–10 pieces. Flatten each slightly, spoon a bit of filling in the center, and pinch shut. Arrange seam-side down in the pan, overlapping is fine.
5. Top It Off
Sprinkle with extra cheddar, jalapeño slices, and bake 30–35 minutes until golden and bubbling.
6. Cool & Serve
Let rest 10 minutes, garnish with parsley or cilantro, and serve warm!
What to Serve with This Bread
- Sour cream or Greek yogurt for dipping
- Salsa or pico de gallo
- A drizzle of honey (trust me on this sweet-spicy combo!)
- Grilled meats or BBQ sides for a full meal
Tips for Success
- Don’t overfill! A heaping teaspoon of filling per dough ball is perfect.
- Seal well. Pinch edges to prevent cheese leaks.
- Let it rest. The filling settles and the flavors meld.
- Use gloves. When chopping jalapeños—protect those eyes!
Storage & Reheating
To Store:
Refrigerate leftovers in an airtight container for up to 4 days.
To Reheat:
Bake at 300°F for 10–12 minutes, or microwave individual pieces for 30–45 seconds.
To Freeze:
Wrap the fully cooled bread tightly in foil and freeze up to 2 months. Reheat in oven from frozen at 350°F until warmed through.
FAQs: Let’s Clear It Up!
Can I use Greek yogurt or sour cream in the dough?
You can swap part of the milk for Greek yogurt for extra tang and moisture!
Is this spicy?
It’s got a gentle kick. De-seeding the jalapeños keeps it mellow, but feel free to turn up the heat.
Can I make this ahead?
Yes! Assemble the filled dough balls, cover, and refrigerate overnight. Bake when ready.
Final Thoughts: A Must-Bake
This Jalapeño Popper Sourdough Bread is the kind of recipe that turns casual snackers into wide-eyed repeaters. It’s not just a way to use up your discard—it’s a celebration of it. Fun to make, impossible to resist, and flexible enough to suit your mood or what’s in your fridge.
Ready to spice up your baking game? This loaf’s got your back—and your taste buds.
More Peachy-Keen Recipes (Yep, with actual peaches!)
- 🍑 [Peach Cobbler with Brown Butter Biscuit Topping]
- 🍑 [Peach & Burrata Summer Salad]
- 🍑 [Grilled Peach and Prosciutto Flatbread]
Let’s Keep This Delicious Train Rolling!
🎉 Tried this recipe? Leave a review below!
📸 Snap a photo and tag it on Pinterest—I’d LOVE to see your cheesy creations!
🧀🔥 #PopperBreadMagic
Nutritional Information (Per Serving – approx. 1/10 of loaf)
- Calories: 285
- Protein: 9g
- Carbohydrates: 22g
- Fat: 18g
- Fiber: 1g
- Sugars: 2g
- Sodium: 420mg
Note: These values are estimates and can vary depending on substitutions.
Ready to pull, dip, and devour? 🧀💥 Let the bread party begin!
