This post may contain affiliate links . Read my full Disclosure Policy.
If you’re looking for a showstopping appetizer this Jalapeño Cheddar Bacon Sourdough Pull-Apart Bread is it! My friends and family are always begging me to make this pull-apart sourdough bread, it’s that good. It’s packed full of jalapeños, cheese, and bacon (if you want), seriously it can’t get better than that combo!
Save & Summarize
This is the one appetizer I come back to time and time again. All you need is 6 ingredients and 30 minutes to make this addicting pull apart. It’s so easy to make and the flavor is unmatched. It’s crunchy on the outside, soft on the inside and oh so cheesy.
I can’t wait for you to try it, but be warned once you do you’ll be hooked. This recipe is the perfect appetizer or game day sourdough recipe, pair it with other appetizers like my Sourdough Pretzel Bites and you’ll impress all your friends and family!
The base of this recipe starts with a loaf of sourdough bread. In a pinch, you could buy a crusty loaf of bread, but I always love a homemade sourdough loaf. My Same Day Sourdough Bread, Cheesy Sourdough Pretzel Bread, or Jalapeno Cheddar Sourdough Bread recipes make for a great base. To save time, you can bake your loaf ahead of time and freeze it. Then, the evening before pull it out of the freezer and let it thaw. Since it is baked again, it will crunch back up and taste like it was just baked.
Why you will love this recipe
- Easy appetizer – This is a crowd pleasing appetizer that everyone will love!
- Done in under 30 minutes – This pull-apart bread is the perfect recipe to make when you are short on time or need something quick.
- Loaded with flavor – Buttery ranch, sharp cheddar, crispy bacon, spicy jalapeños, and tangy sourdough make every bite delicious.
Jalapeño Cheddar Bacon Pull-Apart Bread Ingredients
- Loaf of sourdough bread- You can use a large store-bought crusty loaf, my simple overnight recipe, same day sourdough bread recipe, or jalapeño cheddar recipe for an extra kick.
- Cheddar cheese– I recommend shredding your own cheese so it melts better, the pre-shredded cheese in the bag doesn’t melt the same. You can also use other types of cheese if you prefer such as pepper jack, or a mix of both!
- Bacon bits- A small, 3oz bag of bacon bits makes it easy or you can crumble cooked bacon. You can remove the bacon for a vegetarian option.
- Ranch seasoning- Mix in with the butter to make it extra yummy. You can make your own ranch seasoning or use a packet.
- Jalapeños– This gives the loaf a little spice. I like pickled jalapeños, but you can also use fresh if you’d like.
How to make a Cheesy Pull Apart Bread
Step 1 – Slice the bread
Start by slicing the loaf of crusty sourdough bread at an angle all the way across, not cutting all the way through the base of the loaf. Turn the loaf and cut the opposite direction creating diamond shaped cubes. Cutting roughly every 1″. This bread knife works really well! Then slice the loaf vertically, again not cutting all the way through the loaf.
Step 2 – Make butter ranch mixture
Melt the butter and mix it with the ranch seasoning.
Step 3 – Add butter ranch mixture over the loaf
Put the loaf on a large piece of aluminum foil, big enough to cover the entire loaf. Pour the butter ranch mixture all over the loaf.
Step 4 – Add cheese
Shred 2.5 cups of cheese. Sprinkle 2 cups of cheese all over the loaf, trying to get it inside all the cuts.
Step 5 – Add remaining toppings
Sprinkle bacon, jalapenos, and an additional shredded cheese on top.
Step 6 – Wrap in foil
Loosely wrap the loaf in aluminum foil and place on a sheet pan.
Step 7 – Bake
Bake for 15 minutes covered at 350F. Uncover the loaf and bake for an extra 10 minutes or until the cheese is melted.
Recipe Tips
- Use freshly grated cheese rather then pre-shredded cheese so it melts better. The pre-shredded cheese has a coating that prevents clumping, but it also affects how well it melts. This cheese grater makes shredding cheese super easy!
- When slicing, do not cut all the way through the bread or it will fall apart.
- Use a good bread knife when slicing the bread so it is easier to cut and not tear the loaf.
- When adding the butter and cheese, do your best to get it between each slice so every bite is cheesy and delicious.
Storing Leftovers
While it is rare to have leftovers of this loaf, if you do, I recommend placing it in a ziplock bag and storing it in the fridge. Then when you want a slice pop it in the airfryer or microwave to melt the cheese as it is best served warm.
Recipe FAQ
Yes. A large store-bought crusty loaf works well for this recipe. Homemade sourdough will give you the best flavor, but store-bought bread is a great shortcut when you need a quick appetizer.
Yes! You can add everything to the loaf and wrap it in foil and keep it in the fridge until you are ready to bake later that day.
You can also easily bake your loaf ahead of time and then store your sourdough loaf in the freezer until you are ready to make the pull apart bread. Let it defrost overnight on the counter and then follow the instructions to add the toppings. After baking the loaf will crunch back up, just like if it was a freshly baked loaf!
More sourdough bread recipes
Sourdough Artisan Bread Recipes
Easy Sourdough Bread Recipe
Sourdough Bread Recipes
Honey Butter Sourdough Cinnamon Bread Recipe
Sourdough Bread Recipes
Hot Honey Parmesan & Asiago Sourdough Bread
Sourdough Bread Recipes
Artisan Pumpkin Sourdough Bread
Tried this Jalapeño Cheddar Bacon Sourdough Pull-Apart Bread or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Cheesy Pull Apart Bread
Ingredients
- 1 large loaf sourdough bread loaf, ~850 grams
- 280 grams cheddar cheese, freshly shredded, 2 ½ cups
- 115 grams butter, melted, ½ cup
- 15 grams ranch seasoning, 1 Tablespoon
- 85 grams cooked bacon, chopped or bacon bits, ¾ cup
- 120 grams pickled or sliced jalapenos, ½ cup
Instructions
- Preheat the oven to 350ºF.
- Slice the sourdough bread at an angle the entire length of the loaf and then turn it and cut in the opposite direction creating diamond shaped cubes. Cut into 1-inch cubes, not slicing all the way through the loaf.1 large loaf sourdough bread loaf
- Microwave the butter until melted, about 1 minute. Add ranch seasoning and mix.115 grams butter, melted, 15 grams ranch seasoning
- Place the loaf of bread on a large sheet of foil. Pour the butter mixture all over the bread.
- Sprinkle 2 cups of cheese all over the loaf, trying to get deep in the cuts.280 grams cheddar cheese, freshly shredded
- Top with bacon, jalapeños, and the remaining shredded cheese.85 grams cooked bacon, chopped or bacon bits, 120 grams pickled or sliced jalapenos
- Cover the loaf with foil and bake for 15 minutes covered on a sheet pan. Uncover the loaf and bake for an extra 5-10 minutes or until the cheese is melted.
Notes
- I don't recommend using pre-shredded cheese as it won't melt well.
- This recipe used to call for a block of sliced cheese and then more shredded cheese on top. However, I have found the cheese melts easier and quicker when all is shredded.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t like using ranch dressing powder. Any ideas for substitutes for that?
but what if I dont like jalepenos or cheddar???? JK this looks amazing. going to make for the super bowl this weekend as long as my sourdough loaf turns out!
Lol! Enjoy!