This Chipotle Brown Sugar Bacon Sourdough Bread has crispy bacon folded right into the dough with a sweet-spicy chipotle brown sugar swirl. It’s savory, smoky, a little sweet, and perfect for sandwiches.
"Love the flavor and crunch of the brown sugar and that chipotle heat is amazing!"
That’s the text my neighbor sent me after I dropped off a loaf of this chipotle brown sugar bacon sourdough bread.
Since I’m single, I usually end up sharing a lot of the sourdough I test for the blog with neighbors. And she told me this one was one of her all-time favorites I’ve made. Her and her husband turned it into steak paninis for dinner - yum!
This loaf has crispy bacon folded right into the dough. Then, during shaping, a mix of brown sugar and chipotle chili powder gets rolled in to create a sweet, smoky, slightly spicy swirl throughout the bread.
It’s the kind of loaf that feels a little indulgent and impressive, but is actually pretty easy to make. And it makes the best sandwiches.
I hope you give it a try and love it as much as I do!
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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 for the best rise. You can also use 1–2 day old discard, but fermentation may take slightly longer.
- Bacon- Use your favorite bacon and cook it until very crispy. This helps reduce excess fat and keeps the dough from becoming too greasy.
- Brown Sugar- Adds a subtle sweetness that balances the salty bacon and smoky chipotle spice.
- Chipotle Powder- Gives the bread a smoky heat. You can adjust the spice level by reducing the amount or swapping for a milder chili powder.
- Water- Warm water (about 80–90°F) helps encourage fermentation.
- 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
- Weigh your ingredients. A kitchen scale gives the most accurate hydration and the most consistent results every time.
- Use an active starter. Make sure your starter is bubbly and recently fed so the dough rises properly. You can use 1–2 day old discard, but fermentation may take longer.
- Crisp bacon well. Cook the bacon until fully crisp so it adds flavor without releasing excess grease into the dough.
- Watch the dough, not the clock. Bulk fermentation is complete when the dough looks puffy, airy, and roughly doubled. Timing will vary based on temperature and starter strength.
- Seal filling. When shaping the dough, make sure the seam is tightly sealed to help prevent the brown sugar filling from leaking or caramelizing too much while baking.
- Cool before slicing. Allow the bread to cool for at least 2 hours before slicing so the crumb can fully set and avoid a gummy texture.
How to Make Smoky Brown Sugar Bacon Sourdough Bread
Follow these step-by-step photos to make your own bacon sourdough bread with a chipotle brown sugar swirl. Full details are in the recipe card below.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Cook bacon. Bake bacon at 400°F for 15–20 minutes until crispy. Drain, cool, and chop into small pieces.
Step 3: Mix dough. Combine water and starter. Add bread flour and salt, mixing until a sticky dough forms. Rest 20 minutes.
Step 4: Stretch and fold. Add bacon during first set of stretch and folds (¼ each round). Complete 4 sets total, resting 15 minutes between each.
Step 5: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.
Step 6: Make chipotle sugar mix. Mix brown sugar, chipotle powder, and flour in a small bowl.
Step 7: Shape and fill. Stretch dough into a rectangle. Sprinkle sugar mixture over top, leaving a border. Roll tightly into a log and seal seams.
Step 8: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.
Step 9: 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 45 minutes covered, then 5 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your smoky brown sugar bacon sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 7:30-8:00 AM: Cook the bacon.
- 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 bacon.
- 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 chipotle brown sugar bacon 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.
Serving Suggestions
This sweet and spicy bacon sourdough is incredible for sandwiches—especially BLTs, grilled cheese, turkey, or egg breakfast sandwiches. It also works beautifully toasted and topped with avocado or cottage cheese, or sliced and used as a base for a flavorful bruschetta.
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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
Chipotle Brown Sugar Bacon 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
- 8 ounces bacon
- 1 ½ cups (360 grams) 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 or table salt, or measure by weight
- ¼ cup brown sugar
- 1 tablespoon chipotle chili powder
- 1 tablespoon flour
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so that it’s bubbly and active. In cooler kitchens (60–65°F), this may take closer to 12 hours; in warmer kitchens (around 75°F), about 6 hours.
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange the bacon in a single layer and bake for 15–20 minutes, or until crispy. Transfer to a paper towel-lined plate to drain and cool, then chop into small pieces.8 ounces bacon
- In a large bowl, whisk together the water and active sourdough starter. Add the bread flour and salt, mixing until a sticky dough forms with no dry flour remaining. Cover and let rest for 20 minutes.1 ½ cups (360 grams) water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Gently flatten the dough and sprinkle ¼ of the chopped bacon over the top. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat, adding another ¼ of the bacon each round until fully incorporated. Gather the dough into a loose ball, place seam-side down, cover, and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (4 total rounds), resting 15 minutes between each.
- Cover the dough and let it rise at room temperature until nearly doubled, bubbly, and airy (about 4–12 hours depending on your kitchen temperature and starter strength).
- In a small bowl, mix together the brown sugar, chipotle powder, and flour. Set aside.¼ cup brown sugar, 1 tablespoon chipotle chili powder, 1 tablespoon flour
- Turn the dough out onto a lightly floured surface and gently stretch it into a large rectangle. Sprinkle the brown sugar chipotle mixture evenly over the surface, leaving a ½-inch border. Starting from a short edge, roll the dough up tightly like a jelly roll, tucking the sides in as you go. Pinch the seam and ends to seal, then gently shape into a round or oval loaf.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam-side up in the basket and pinch the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once it reaches temperature, let it heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, and place the dough inside. Cover and bake for 45 minutes. Remove the lid and bake an additional 5 minutes, or until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing so the crumb sets fully.
Notes
- Storage: Store at room temperature for 1-2 days or freeze for up to 3 months.
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