Sourdough Jalapeño Popper Pull-Apart Bread
Equipment
- Serrated bread knife (to slice the loaf cleanly)
Ingredients
- 1 whole sourdough bread boule
- 8 oz cream cheese, softened
- 2 cups shredded cheese (mozzarella + cheddar blend)
- 1 cup sour cream
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper
- ¼ tsp salt
- 1 cup cooked crumbled bacon (about 8 slices)
- 1 jar pickled jalapeño slices
- 2 tbsp honey
Instructions
- Prep: Preheat oven to 375°F (190°C). Place loaf on a parchment-lined baking sheet.
- Slice: Without cutting all the way through, slice the bread diagonally one way, then the other, creating a diamond pattern.
- Mix Filling: In a bowl, combine cream cheese, shredded cheese, sour cream, garlic powder, paprika, black pepper, and salt. Fold in bacon.
- Stuff: Press filling deep into the cuts of the bread. Tuck jalapeño slices in throughout.
- Bake: Bake 20 minutes, until cheese is melted and bread is golden.
- Finish: Drizzle with honey and serve immediately.
Video
Notes
- Adjust jalapeños based on spice preference.
- For easy reheating, wrap leftovers in foil and warm at 350°F for 10–12 minutes.
- Try swapping bacon for sausage, or jalapeños for roasted peppers if you prefer.