Jalapeño-Cheddar Pull-Apart Bread Recipe

If you’re searching for a crowd-pleasing, irresistible snack to wow your friends or family, look no further than this Jalapeño-Cheddar Pull-Apart Bread Recipe. Imagine soft, buttery bread layers infused with tangy pickled jalapeños and gooey cheddar cheese, all baked together to create a loaf that just begs to be pulled apart piece by cheesy piece. It’s that perfect combination of spicy, savory, and comforting that hits all the right notes, making it an absolute favorite for any occasion.

Ingredients You’ll Need

These ingredients might seem straightforward, but each one plays a crucial role in delivering the flavor, texture, and aroma that make this Jalapeño-Cheddar Pull-Apart Bread Recipe so unforgettable. From the bread flour that forms the perfect chewy base, to the pickled jalapeños adding a lively kick, every element is essential.

• King Arthur Unbleached Bread Flour (3 cups / 360g): Ideal for a strong gluten structure that results in a tender, yet sturdy crumb.
• Yellow Cornmeal (1/4 cup / 39g): Adds a subtle crunch and a lovely golden hue to the crust.
• Granulated Sugar (2 tablespoons / 25g): Just enough sweetness to balance the heat and enhance yeast activity.
• Instant Yeast (2 1/2 teaspoons): For a reliable and quick rise.
• Table Salt (1 1/2 teaspoons): Brings out the flavors and enhances the taste of the bread and filling.
• Large Egg Yolk (1, room temperature): Adds richness and helps with browning when brushed on top.
• Unsalted Butter (2 tablespoons for dough, plus 6 tablespoons softened for filling): Provides moisture and indulgent flavor throughout the loaf.
• Warm Water (3/4 cup plus 3 tablespoons / 212g, 95°F to 105°F): Activates the yeast and hydrates the dough perfectly.
• Pickled Jalapeños (3/4 cup / 100g, diced, room temperature): Injects vibrant, tangy heat that contrasts beautifully with the creamy cheese.
• Cheddar Cheese (2 cups / 227g, grated, room temperature): Sharp and melty, it creates those irresistible cheesy pockets inside the bread.

How to Make Jalapeño-Cheddar Pull-Apart Bread Recipe

Step 1: Prepare the Dough

Start by weighing or carefully measuring your bread flour, ensuring accuracy for the best texture. Combine all the dough ingredients—flour, cornmeal, sugar, yeast, salt, egg yolk, butter, and warm water—in your stand mixer fitted with a dough hook. Mix on low speed until the ingredients come together, then increase to medium and knead for 6 to 8 minutes until the dough is smooth and elastic. This kneading step is essential to developing that perfect chewiness in your bread.

Step 2: Let the Dough Rise

Transfer the dough into a lightly greased bowl or dough-rising bucket, cover it, and leave it to proof in a warm spot until it doubles in size—this usually takes about 1 to 1 1/2 hours. This first rise is where the yeast works its magic, creating lovely air pockets and improving flavor depth, giving your bread a light and airy crumb.

Step 3: Roll and Rest the Dough

Once risen, turn your dough out onto a floured surface and roll it into a 12″ x 16″ rectangle. Flour your surface as needed to keep things from sticking. After rolling, cover the dough and allow it to rest for 10 minutes. This rest relaxes the gluten, making it easier to spread your filling evenly without tearing the dough.

Step 4: Add the Jalapeño-Butter and Cheese Filling

Finely dice the pickled jalapeños and vigorously mix them with the softened butter until uniformly combined—this flavorful, spicy butter is the heart of the Jalapeño-Cheddar Pull-Apart Bread Recipe. Using a small offset spatula, spread this mixture evenly over the dough, leaving about a 1/2″ border clear around the edges. Then sprinkle the grated cheddar evenly over the buttered surface. This layering ensures every bite has a perfect balance of heat and creamy cheese.

Step 5: Cut and Stack the Dough Squares

Using a sharp, large knife, cut the dough into twelve 4″ squares. Lightly grease a 9″ x 4″ Pullman pan and stack the dough pieces in two neat stacks of six squares each. Position them so the plain dough edges form the top and two cheese-covered squares meet in the center of the pan. This careful arrangement allows the cheese to melt in gooey pockets while keeping the bread structure intact.

Step 6: Final Rise

Cover your pan and let the dough rise at a warm room temperature (70°F to 75°F) until it reaches the top of the pan, about 1 1/2 to 2 hours. This second rise makes sure your pull-apart bread bakes up light and tender rather than dense.

Step 7: Preheat and Bake

Preheat your oven to 425°F with a rack in the center well before the rise finishes. Then whisk the reserved egg white and brush it over the top of the loaf to promote a shiny, golden crust. Place the bread in the oven (without a lid), immediately reduce the temperature to 400°F, and bake for 32 to 36 minutes. The ideal finished bread is deep golden brown and sounds hollow when tapped. A quick temperature check with a digital thermometer should read at least 190°F internally.

Step 8: Cool and Enjoy

Remove the bread from the pan and cool on a rack briefly before you start pulling it apart. The best part about this Jalapeño-Cheddar Pull-Apart Bread Recipe is how the layers invite you to tear off cheesy, spicy chunks warm from the oven. Alternatively, let it cool fully before slicing to serve as a delicious accompaniment to meals.

How to Serve Jalapeño-Cheddar Pull-Apart Bread Recipe

Garnishes

A sprinkle of fresh chopped cilantro or green onions adds a fresh, herbaceous touch that beautifully complements the richness and heat of the jalapeños and cheese. If you’re feeling fancy, a dash of smoked paprika or a drizzle of honey can enhance the flavor drama and make presentation pop.

Side Dishes

This bread pairs wonderfully with creamy soups like tomato bisque or butternut squash, where you can soak up every flavorful morsel. It’s also fantastic alongside chili or a hearty stew, making the spicy cheddar twists in the bread shine even brighter against warm, savory dishes.

Creative Ways to Present

Serve the pull-apart bread in its pan for a rustic, inviting look that encourages everyone to dig in family-style. For a party, pair it with a cheese and charcuterie board or slice it into bite-sized pieces and serve with dips like guacamole or sour cream mixed with fresh herbs for a crowd-pleasing appetizer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which, honestly, might be rare), store the Jalapeño-Cheddar Pull-Apart Bread covered at room temperature to keep it soft for several days. Wrapping it in a clean kitchen towel or storing in an airtight container is perfect to prevent it from drying out.

Freezing

For longer storage, freezing is your best friend! Freeze the cooled bread whole or in portions, wrapped tightly with plastic wrap and then foil. When you want to enjoy it again, thaw overnight in the fridge to maintain freshness and texture. This way, you can have your favorite Jalapeño-Cheddar Pull-Apart Bread Recipe on demand whenever cravings strike.

Reheating

To revive frozen or leftover bread, warm it in an oven at 350°F for 10 to 15 minutes or until heated through. This restores the crisp crust and melty cheese sensation, making it taste just as heavenly as when freshly baked.

FAQs

Can I use fresh jalapeños instead of pickled?

Absolutely! Fresh jalapeños will provide a bright, spicy taste, but you might lose the tangy flavor that pickled ones add. If using fresh, consider adding a splash of vinegar to the butter mixture to mimic that tangy punch.

Is this recipe suitable for beginners?

Definitely! While the process involves a few rising steps, the instructions are straightforward, and the results are very rewarding. Plus, using a stand mixer with a dough hook makes kneading a breeze.

Can I substitute cheddar cheese with a different cheese?

Yes, but cheddar’s sharpness beautifully complements the jalapeños’ heat. Alternatives like Monterey Jack or pepper jack can work well, giving a different flavor profile while maintaining that melty texture.

How spicy is the bread?

The heat level is moderate due to the pickled jalapeños, making it pleasantly spicy without overwhelming most palates. You can always adjust the amount of jalapeños to suit your taste.

Can I make smaller or larger loaves?

The recipe is designed for a 9″x4″ Pullman pan to get those perfect pull-apart layers, but you can halve the ingredients for smaller loaves or make multiple batches to suit your needs. Just keep the layering and rising times consistent for the best result.

Final Thoughts

This Jalapeño-Cheddar Pull-Apart Bread Recipe has quickly become one of my all-time favorites to bake and share. It’s so gratifying watching plain dough transform into a golden, cheesy, spicy masterpiece that everyone can’t resist. Whether you’re hosting game day, a cozy gathering, or just craving a comforting snack, this bread brings warmth and excitement to the table. I encourage you to give it a try and experience that joy of pulling apart perfect bites of melty, buttery goodness.

Jalapeño-Cheddar Pull-Apart Bread Recipe

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4.1 from 89 reviews

• Author: admin
• Total Time: 3 hours 45 minutes
• Yield: 9 loaves 1x

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Description

This Jalapeño-Cheddar Pull-Apart Bread is a savory, cheesy delight perfect for sharing. Made with a soft yeast dough layered with spicy pickled jalapeños and sharp cheddar cheese, this pull-apart bread offers a gooey, flavorful experience with every piece. Ideal as an appetizer, snack, or a bold bread side, it’s made using a stand mixer and baked to a golden, crusty finish, creating an irresistible treat that pulls apart easily for enjoying cheesy, spicy bites.

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Ingredients

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Dough Ingredients

• 3 cups (360g) King Arthur Unbleached Bread Flour
• 1/4 cup (39g) yellow cornmeal
• 2 tablespoons (25g) granulated sugar
• 2 1/2 teaspoons instant yeast
• 1 1/2 teaspoon table salt
• 1 large egg yolk, at room temperature; white reserved
• 2 tablespoons (28g) unsalted butter, at room temperature
• 3/4 cup plus 3 tablespoon (212g) water, warm (95°F to 105°F)

Filling Ingredients

• 3/4 cup (100g) pickled jalapeños, at room temperature, finely diced
• 6 tablespoons (85g) unsalted butter, softened
• 2 cups (227g) cheddar cheese, grated, at room temperature

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Instructions

1. Make the dough: Weigh your flour or spoon it gently into a cup, then sweep off the excess. In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornmeal, sugar, instant yeast, salt, egg yolk, butter, and warm water. Mix on low speed until ingredients are incorporated, about 2 minutes. Then increase the mixer speed to medium and knead until the dough is smooth and elastic, about 6 to 8 minutes.
2. First rise: Cover the bowl or transfer the dough to a lightly greased container, such as a 2-quart dough-rising bucket. Let the dough proof at room temperature until doubled in size, which should take about 1 to 1 1/2 hours.
3. Shape and rest: Transfer the risen dough to a lightly floured surface and roll it out into a 12” x 16” rectangle, dusting with flour as needed to prevent sticking. Cover the dough and allow it to rest for 10 minutes to relax the gluten.
4. Prepare filling: Finely dice the pickled jalapeños and combine them in a small bowl with the softened butter. Mix vigorously with a flexible spatula until fully incorporated into a spreadable mixture. Use a small offset spatula to spread this jalapeño-butter mixture evenly across the dough surface, leaving a 1/2-inch border clear on all sides. Then sprinkle the grated cheddar cheese evenly over the butter layer.
5. Cut dough: Using a large knife, cut the dough into twelve 4-inch squares carefully, maintaining even size.
6. Prepare pan: Lightly grease a 9” x 4” Pullman loaf pan to prevent sticking during baking.
7. Stack dough pieces: Stack the cut dough squares into two neat piles of six each, aligning edges with the 1/2-inch bare border facing upward. Transfer these stacks to the prepared pan side by side, positioning so that the bare edges form the top of the loaf. It’s normal if the stacks slump slightly when moved into the pan.
8. Second rise: Cover the pan and allow the dough to rise again at a warm room temperature (70°F to 75°F) for 1 1/2 to 2 hours, until it reaches the top edge of the pan.
9. Preheat oven: Toward the end of the rise, preheat the oven to 425°F and position a rack in the center.
10. Egg wash: Whisk the reserved egg white from the dough and carefully brush it all over the top of the loaf to promote a glossy, golden crust.
11. Bake: Place the bread in the preheated oven without the lid on the Pullman pan. Immediately reduce the temperature to 400°F and bake for 32 to 36 minutes. The bread should turn a deep golden brown and feel firm. Check doneness with a digital thermometer; the internal temperature should reach at least 190°F.
12. Cool and serve: Remove the bread from the pan and place it on a rack to cool briefly before serving by pulling apart the pieces, or allow it to cool completely before slicing thoroughly.
13. Storage: Store leftover bread covered at room temperature for several days. For longer storage, freeze the bread tightly wrapped to preserve freshness.

Notes

• Use unbleached bread flour for better gluten development and structure.
• Warm water should be between 95°F and 105°F to activate yeast without killing it.
• Allow dough to fully proof to ensure a soft, airy bread texture.
• Reserve the egg white for an egg wash to give the crust a shiny finish.
• Pickled jalapeños add tang and heat; rinse and dry if you prefer less spice.
• The Pullman pan shapes the bread with a uniform, pull-apart loaf—substitute with a similar sized pan if unavailable.
• Check internal temperature for doneness to avoid underbaking.
• Allow bread to cool before slicing completely to prevent cheese oozing out.
• Leftover bread freezes well and can be thawed at room temperature or gently reheated.

• Prep Time: 30 minutes
• Cook Time: 36 minutes
• Category: Bread
• Method: Baking
• Cuisine: American