Sourdough Discard Jalapeño Popper Bread is a savory, cheesy quick bread inspired by the classic jalapeño popper appetizer. Tangy sourdough discard adds depth of flavor while shredded cheese, cream cheese, and fresh jalapeños create a rich, gooey interior with a golden crust. Perfect for snacking, serving alongside soups, or slicing for sandwiches, this bold and comforting bread is a delicious way to use sourdough discard.
Ingredients
- 1 cup sourdough discard
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 2 eggs
- ⅓ cup milk or buttermilk
- ¼ cup melted butter or oil
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella
- 2–3 jalapeños, diced (seeds removed for mild)
- 4 oz cream cheese, cubed
Preparation Steps
Step 1: Prep Oven and Pan
Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment.
Step 2: Mix Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, and garlic powder.
Step 3: Mix Wet Ingredients
In another bowl, whisk sourdough discard, eggs, milk, and melted butter until smooth.
Step 4: Combine Batter
Stir wet ingredients into dry just until combined. Do not overmix.
Step 5: Add Fillings
Fold in shredded cheeses and diced jalapeños. Gently fold in cream cheese cubes so pockets remain.
Step 6: Fill Pan
Spread batter evenly in prepared loaf pan. Top with extra cheese or jalapeño slices if desired.
Step 7: Bake
Bake 45–55 minutes until golden and a tester comes out clean (avoid cream cheese pockets).
Step 8: Cool
Cool 10–15 minutes in pan, then transfer to rack before slicing.
Variations
- Add cooked crumbled bacon for classic jalapeño popper flavor
- Use pepper jack cheese for extra heat and meltiness
- Mix in chopped green onions for savory freshness
- Swirl cream cheese instead of cubes for ribbon effect
- Add roasted garlic for deeper flavor
- Make mini loaves or muffins for party portions
- Use pickled jalapeños for tangy heat
- Add corn kernels for sweet contrast
Cooking Notes
- Sourdough discard should be unfed and at room temperature for best mixing
- Batter will be thick due to cheese and discard , this is normal
- Cream cheese cubes create melty pockets; keep them slightly larger
- Removing jalapeño seeds controls heat level
- Bake until center is fully set; cheese keeps bread moist
- If browning too fast, tent loosely with foil
- Resting before slicing prevents crumb from tearing
- Flavor improves after cooling as cheese sets
Serving Suggestions
- Serve warm with butter for savory snack bread
- Pair with chili or soup for hearty meal
- Slice and toast for breakfast with eggs
- Use for grilled cheese sandwiches
- Serve with dips like ranch or sour cream
- Cube for appetizer platter or party snack
- Add to charcuterie or savory brunch boards
- Serve alongside salads for lunch
Tips
- Dice jalapeños evenly for consistent heat
- Toss cheese in flour before folding to prevent sinking
- Do not overmix or bread becomes dense
- Use block cheese grated fresh for best melt
- Check doneness away from cream cheese pockets
- Cool fully for clean slices
- Store wrapped to keep moisture
- Reheat slices briefly to restore softness
Prep Time / Bake Time / Total Time
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 1 hour 5 minutes
Nutritional Info (Approx.)
Calories: 260 per slice
Protein: 9g
Carbohydrates: 24g
Fat: 14g
FAQs
Can I use active sourdough starter?
Yes, but discard gives milder tang and better quick-bread texture.
Is it very spicy?
Remove seeds for mild heat or use fewer jalapeños.
Can I freeze this bread?
Yes, slice and freeze up to 2 months.
Conclusion
Sourdough Discard Jalapeño Popper Bread is a cheesy, flavorful quick bread that turns sourdough discard into a savory treat. With melty cheese pockets and gentle jalapeño heat, it’s perfect for snacking, sharing, or pairing with comfort meals.