Jalapeño Popper Sourdough Bread

This Jalapeño Popper Sourdough Bread is stuffed with fresh jalapeños, sharp cheddar, crispy bacon, and creamy pockets of cream cheese for a savory loaf inspired by the classic appetizer dip.

Course Bread

Cuisine American

Prep Time 1 7

Cook Time 45

Cool Time 2

Total Time 1 9 45

Servings slices

Calories 256kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Rimmed baking sheet
Bowl scraper
Straight-sided container (optional)
Proofing basket or bowl lined with tea towel
Bread sling or parchment paper
Lame or sharp knife
6-quart dutch oven

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 brand or table salt, or measure by weight
1 teaspoon garlic powder
1-2 fresh jalapeños sliced (seeds removed if desired)
1 cup (100 grams) shredded cheddar cheese
4 ounces (113 grams) cream cheese frozen, then cut into ½-inch cubes
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.
Preheat the 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 cool, then chop into small pieces.
8 ounces bacon
In a large bowl, whisk together the water and active sourdough starter until combined. Add the bread flour, salt, and garlic powder, then mix until no dry flour remains and a shaggy dough forms. 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, 1 teaspoon garlic powder
Lightly wet your hands. Gently flatten the dough and sprinkle one-quarter of the bacon, jalapeños, and 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 mix-ins with each fold until all of the bacon, jalapeños, and cheese have 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 (4 rounds total), resting 15 minutes between each round.
1-2 fresh jalapeños, 1 cup (100 grams) shredded cheddar cheese, 4 ounces (113 grams) cream 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.

A straight-sided container makes it easy to monitor how much the dough has risen.

Turn the dough onto a lightly floured work surface and gently stretch it into a large rectangle. Scatter half of the frozen cream cheese cubes over the surface. Fold one short side of the dough toward the center, then sprinkle another quarter of the cream cheese cubes over the folded section. Fold the opposite short side over the top, like folding a letter, then add the remaining cream cheese cubes. Fold the two long sides toward the center to enclose the filling. Flip the dough seam-side down. Using your hands or a bench scraper, gently pull the dough toward yourself against the work surface until it forms a smooth, tight ball.
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: Because this dough includes heavier mix-ins like bacon, cheese, and cream cheese, it may have slightly less oven spring than a plain sourdough loaf.
Storage: Store an an airtight container or bread box at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

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