This Buffalo Chicken Dip Sourdough Bread has all the flavor of your favorite appetizer, with Frank’s RedHot seasoning, ranch-inspired herbs, cheddar, and blue cheese baked right into the loaf—no chicken required!
Man, oh man. I was determined to get this one right.
If you've been following me for a while, you probably know that I love turning other foods into sourdough bread. I've made everything from French onion soup and peanut butter & jelly to loaded baked potato and jalapeño popper sourdough. Basically, if it's delicious, I'm going to try to turn it into bread.
So naturally, buffalo chicken dip had to happen. Did I briefly consider adding actual chicken to the dough? Yes. But I ultimately decided to leave it out. Even so, this loaf took me six tries to get just right. Between the acidity of the hot sauce, the gluten-inhibiting properties of garlic, and a few other mishaps, I almost gave up.
I'm so glad I didn't, because the final version is so good. It has all the flavor of buffalo chicken dip without the actual chicken. It's delicious toasted with cream cheese (according to my neighbor) or turned into a buffalo chicken panini (according to me).
So if you're a buffalo chicken lover, I hope you love this one as much as I do!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter at peak activity for the best rise. You can also use 1–2 day old discard, but fermentation may take slightly longer.
- Frank's RedHot Seasoning- This dry seasoning gives the bread its signature buffalo flavor without adding too much acidity to the dough. If you can't find it, you can substitute another buffalo-style dry seasoning.
- Cheddar Cheese- Freshly shredded cheddar melts more evenly and gives the best texture. Pre-shredded cheddar can be used in a pinch.
- Ranch-Inspired Seasonings- A blend of dried parsley, dill, chives, garlic powder, and onion powder gives the bread its ranch-style flavor. The chives, garlic powder, and onion powder are added during shaping to avoid interfering with gluten development. You can use a packet of dry ranch seasoning instead, but add it during shaping.
- Blue Cheese- Freeze the blue cheese before using it so it stays firm and is easier to incorporate into the dough during shaping. If you're not a fan of blue cheese, you can substitute frozen cream cheese or simply leave it out.
- Chicken Broth- Use low-sodium chicken broth to add a subtle chicken flavor to the bread without making it overly salty. Water can be used instead.
- Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Use an active, bubbly starter. Since this loaf has quite a few additions, a strong starter is important for good fermentation and oven spring.
- Shred the cheddar yourself. Freshly shredded cheese melts more evenly and incorporates into the dough better than pre-shredded cheese.
- Freeze the blue cheese first. Frozen blue cheese is easier to work into the dough and less likely to smear during shaping.
- Watch the dough, not the clock. Bulk fermentation can vary depending on your starter and kitchen temperature. Look for dough that's noticeably puffy with bubbles throughout and nearly doubled in size.
- Leave a border when adding the filling. Keeping the seasoning and blue cheese slightly away from the edges makes the dough easier to fold and helps prevent the filling from escaping during shaping.
How to Make Buffalo Chicken Dip Sourdough Bread
Follow these simple steps to make your own buffalo chicken sourdough loaf. See the recipe card for the full ingredient list and detailed instructions.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Mix dough. Whisk together the chicken broth and active sourdough starter. Add the flour, salt, parsley, and dill, and mix until a shaggy dough forms. Cover and rest for 20 minutes.
Step 3: Stretch and fold. Perform a stretch and fold, adding one-quarter of the shredded cheddar with each fold. Complete 4 rounds of stretch and folds, resting 15 minutes between each round.
Step 4: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.
Step 5: Shape. Stretch the dough into a large rectangle. Sprinkle the seasoning mixture over the dough, leaving a border around the edges, then add the frozen blue cheese crumbles. Fold the dough to enclose the filling, then shape it into a tight ball.
Step 6: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.
Step 7: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your buffalo chicken sourdough bread.
- 8:00 PM (Night Before):Â Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds; add cheddar.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 5:30–6:00 PM: Shape and fill the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store buffalo chicken dip sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Buffalo Chicken Dip Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ½ cups (360 grams) low-sodium chicken stock or water
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt (or measure in grams)
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- ¾ cup (75 grams) shredded cheddar cheese
- 2 tablespoons Frank's RedHot Seasoning
- 1 tablespoon dried chives
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 ounces (56 grams) crumbled blue cheese frozen (may also use cubed and frozen cream cheese, or a mix of both)
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so it's bubbly, active, and ready to use. In a cooler kitchen (60–65°F), this may take closer to 12 hours. In a warmer kitchen (around 75°F), it may be ready in about 6 hours.
- In a large bowl, whisk together the chicken broth and active sourdough starter until combined. Add the bread flour, salt, parsley, and dill, then mix until no dry flour remains and a sticky dough forms. Cover and let rest for 20 minutes.1 ½ cups (360 grams) low-sodium chicken stock, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 tablespoon dried parsley, 1 teaspoon dried dill
- Lightly wet your hands and gently flatten the dough. Sprinkle about one-quarter of the cheddar cheese over the surface. Lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat, adding another quarter of the cheese with each fold until all of the cheese has been incorporated. Gather the dough into a loose ball and place it seam-side down. Cover and let rest for 15 minutes. Repeat the stretch-and-fold process 3 more times, for a total of 4 rounds, resting for 15 minutes between each round.¾ cup (75 grams) shredded cheddar cheese
- Cover the dough and let it rise at room temperature until nearly doubled in size and noticeably puffy with bubbles throughout, about 4–12+ hours depending on your kitchen temperature and the strength of your starter.
- In a small bowl, mix together the Frank's RedHot Seasoning, chives, garlic powder, and onion powder.2 tablespoons Frank's RedHot Seasoning, 1 tablespoon dried chives, 2 teaspoons garlic powder, 1 teaspoon onion powder
- Turn the dough onto a lightly floured work surface and gently stretch it into a large rectangle. Sprinkle the seasoning mixture evenly over the dough, leaving about a 1-inch border around the edges. Scatter half of the frozen blue cheese crumbles over the surface. Fold one short side of the dough toward the center. Sprinkle another quarter of the blue cheese over the folded section, then fold the opposite short side over the top, like folding a letter. Add the remaining blue cheese, then fold the two long sides toward the center to fully enclose the filling. Flip the dough seam-side down. Using your hands or a bench scraper, gently pull the dough toward yourself across the work surface to create surface tension and shape it into a smooth, tight ball.2 ounces (56 grams) crumbled blue cheese
- Lightly dust a proofing basket (or a bowl lined with a clean tea towel) with rice flour. Transfer the dough seam-side up to the basket, pinching the seam closed if needed. Cover and refrigerate overnight, or for 12–16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, allow the Dutch oven to continue heating for 30 minutes.
- Turn the dough onto a piece of parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven from the oven. Add the ice cubes to the Dutch oven for steam, then carefully lower the dough inside. Cover with the lid and bake for 40 minutes. Remove the lid and continue baking for 5–10 minutes, or until the crust is deeply golden brown and reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Note: Add the chives, garlic powder, and onion powder during shaping to avoid interfering with gluten development. If using dry ranch seasoning, add it during shaping as well.
- Storage:Â Store an an airtight container or bread box at room temperature for up to 2 days or freeze for up to 3 months.
Comments
No Comments