Jalapeño Pepperjack Sourdough Bread with Hot Jalapeño Honey Dip
Jalapeño Pepperjack Sourdough Bread with Jalapeño Honey Dip
After posting this picture of my Jalapeño Pepper Jack sourdough bread with a honey jalapeño cheese dip, I think I may have received the most DMs I’ve ever gotten! I don’t have any pretty photos of the dish, but I figured I’d share this little blog post to show you how to make it—just in time to activate your sourdough starter and prepare a bread for your Christmas celebrations or even New Year’s! 
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On Saturday night, I headed over to a good friend and neighbor’s house for a girls’ holiday party filled with food and games! Anytime someone mentions a girls’ night with pajamas and games, I’m all for it—especially when good food is involved. Oh, and when it’s just a short walk two houses down—with no terrible parking situations—that’s even better! Seriously, why is parking always such a pain?
I’ve been on a sourdough kick lately, so I decided to make one of my favorite flavors of sourdough bread—a spicy jalapeño pepper jack! I do love jalapeño cheddar, but OMG, the pepper jack (my favorite cheese) with the jalapeños is SO GOOD and so spicy! You can also mix in some cheddar for even more cheesy goodness.
The best Sourdough Bread Recipe (adding in jalapeños and peperjack cheese!)
First thing, you’ll need to follow my sourdough bread recipe! You can find that here!
For this particular bread, I changed up the timeline since I was going to be home all day. I prepared the sourdough starter right before bed (8 pm)(1/2 cup all-purpose flour, 1/2 cup filtered water, and 1/8 cup sourdough starter). Since I was letting it activate overnight, I added less starter to keep the flavor milder and allow it to rise a bit slower.
Making Sourdough bread ahead of time!
I made the dough around 8 a.m. (the day before the party), stretched and folded it every hour for about four hours, and then let it bulk proof until 5 p.m. After that, I folded in the cheese and jalapeños, shaped it, placed it in a floured proofing bowl, and put it in the refrigerator overnight.
I made two loaves—one for the party and one for my house. I baked the first loaf early in the morning for my husband and my spice-loving toddler! About three hours before the party, I baked the second loaf straight from the fridge. Once it cooled, I sliced it into pieces and toasted it in the oven at 400 degrees on a baking tray.
I wanted it super toasty for spreading the cheese dip on top. I LOVE warm sourdough bread, but toasting sourdough bread is definitely the way to go!
The best trick is to put uncooked rice at the bottom of the Dutch oven before placing the silicone mat inside. The rice helps prevent the bread from burning.
Baking Cheesy Sourdough Breads
For my cheese breads, I like to bake them at 475 degrees for one hour and ten minutes with the lid on. Then, I remove the lid, turn off the oven, and let the top get extra crispy for about five more minutes. This method has been the best process—the bread turns out super fluffy, doesn’t go flat, and I’m telling you, lately, these loaves have been close to perfection!
Right now, I have about five jars of sourdough starter rising because I’ll be making sourdough bread as Christmas gifts for neighbors this year.
I really want to get mini proofing bowls and mini Dutch ovens so I can start making mini breads as gifts—or even use them as cute soup bowls!
Folding in the Jalapeños and Pepper Jack Cheese
When it’s time to shape the bread before placing it in the proofing bowls for a cold proof, that’s when I fold in the fillers. I try my best to layer in as much cheese and jalapeños as possible to ensure every bite has a punch of cheesy, spicy goodness. I typically do about five layers of folding before shaping the dough.
Fresh Jalapeños vs. Jarred Jalapeños
Jarred jalapeños add so much more flavor. I’ve used fresh ones from my garden, and you can hardly taste the bold jalapeño flavor. So, I recommend using jarred jalapeños for a much stronger flavor!
More Sourdough Recipes You’ll Love:
Pumpkin Spice Sourdough Bagels
Overnight Sourdough Bagels
Golden Sourdough Bread for Beginners
How to Make Sourdough Starter
Pumpkin Spice Sourdough Bread
Pull Apart Sourdough Dinner Rolls: Easiest Overnight Recipe
Classic Cinnamon Sourdough Cinnamon Rolls
Gingerbread Sourdough Cinnamon Rolls
Sourdough Pizza Crust
Honey Jalapeño Cheese Spread
Ingredients
- 8 Oz Honey Jalapeño Cream Cheese Tillamook Brand
- 6 Oz Plain Goat Cheese
- 2 Tsps Honey
- 3 Tbsps Chopped Jalapeños (from jar!)
- 3 Tsps Jalapeño Juice (from jar!)
Instructions
- Whip the honey jalapeño cream cheese, goat cheese, honey, and Jalapeño juice together with an electric mixer.
- Fold in the chopped jalapeños.
- Add the cheese dip to a bowl.
- Spread extra honey over the top.
- Want a warm dip? After mixing, add the dip to an oven save dish and bake for 15 minutes at 325 degrees.
We had the best time, and I’m still super full from eating all the delicious food! This sourdough bread is PERFECT for New Year’s Eve parties and the big Super Bowl game coming up next year!
It’s time for me to get into the kitchen and start making some bread! I hope you all have an amazing holiday, and hopefully I’ll have time to jump on here again! I do have some present wrapping and dessert making to do!
I do plan to hop on the blog as soon as possible to get the sourdough donut ball recipe up!
Have a great Christmas!!
Questions for you!
- Do you like spicy flavors?
- Sweet or Savory breads?
- What are you baking this week!
