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    Home » SOURDOUGH » ACTIVE STARTER

    Chilli & Cheese Sourdough Pull-Apart Bread

    Published: June 18, 2021 · Updated: June 1, 2022 by Ieva · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    Our new favourite Sourdough Tear and Share Bread, that not only looks amazing but also tastes divine! Don’t be put off by a long ingredients list – the majority of the ingredients are spices you will find in your cupboards and the rest are everyday cooking ingredients! Make this scrumptious Chilli and Cheese Sourdough Pull-Apart Bread to have as a tasty snack, dip in some BBQ sauce or enjoy as a side to fresh salad or soup. P.S. If you don’t like things hot, substitute the cayenne with sweet paprika and red chilli with more pepper. It will still have a delicious smoky and cheesy flavour, but without the heat of the chilli!

    Take Me To:
    • Why Make This Spicy Cheese Sourdough Pull-Apart Bread?
    • Step-By-Step Method
      • Day 1
      • Day 2
    • Don’t Have A Sourdough Starter Yet?
    • Other Delicious Sourdough Recipes
    • Recipe Card

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    Why Make This Spicy Cheese Sourdough Pull-Apart Bread?

    I have been excited about sharing this recipe for months now. I’ve been holding onto it up until now because I wanted to share it in the summer. When the weather is getting warmer and the sun makes a more regular appearance in our garden, the first thing we do is get the BBQ out and have a feast.

    Cheesy Sourdough Tear and Share Brad on a baking parchment with BBQ Sauce next to it.

    This Chili and Cheese Sourdough Tear & Share Bread is absolutely perfect for the BBQ feast. It is convenient to eat (tear & share, right?), and the smoky seasoning in this delicious bread goes so well with the general smokiness of a good bbq. So we think this is a wonderful bread to serve whilst the meat is grilling.

    One important thing to note is that the dough will take longer than usual to prove because all the added spices will slow down the proving process. So it’s an exercise of patience.

    Step-By-Step Method

    Day 1

    First thing in the morning, feed your starter and leave it in a warm spot to double in size. Alternatively, you may choose to feed your starter the night before so it’s ready in the morning. Whichever way you do it, make sure that you use your starter at its peak and before it starts deflating.

    Mix all the seasoning ingredients in a small bowl and set aside for later.

    Combine water and ⅔ (approx. 260g) of the flour in a bowl of your stand mixer. Mix to a rough dough. Cover and set aside for 60 minutes to autolyse.

    To your water and flour dough, add the active starter. Add the salt, olive oil, seasoning and the remaining flour. Start the stand mixer (we use and love Kenwood) with a dough hook attachment on low-medium speed. Mix until the dough gathers on the hook and carry on kneading for another 5-7 minutes.

    Spices for the sourdough pull-apart bread in a small square bowl.
    Active sourdough starter in a jar.
    Sticky sourdough in a metal bowl.

    Scrape the dough out onto a kitchen surface and shape it into a ball. Place it into a lightly greased bowl. Cover the bowl and leave it in a warm spot to prove.

    After 30 minutes, lift one side of the dough and fold it into the centre of the dough. Do the same with the other three sides of the dough, then turn the dough over, so that the seams are at the bottom. Cover the bowl again. After 30 minutes repeat the folds. Cover and do it again after 60 minutes. This time, leave the dough undisturbed for about 2-3 hours in a warm spot, or until doubles in size.

    Place the dough, well covered in the fridge for 6-24 hours, or simply overnight.

    Day 2

    In the morning, gently scrape the dough onto a floured surface, but do not knead. Cut the dough into 2 equal pieces and shape each piece into a tight ball. I simply gather the four corners together in the centre, then flip the dough over and roll the ball on the surface in a circular motion cupping it with my hand. Place the two balls of dough on a well-floured surface, cover with a tea towel or lightly oiled cling film and allow to rest for 20 minutes. If the dough flattens right away, form the ball again and give it another 20 minutes.

    In the meantime, place the diced peppers and red chillies on a sheet of kitchen paper to extract any excess moisture.

    Gently flatten and press one piece of the rested dough into a disc. Use your fingers to stretch the dough into a 30cm (12in) round. (I don’t use a rolling pin for this to make sure I don’t deflate the air pockets in the dough).

    Using a sharp knife or a pizza wheel, trim the edges using so you have a neat circle. Then carefully lift the disc onto a baking tray lined with a sheet of baking parchment (we highly recommend Bacofoil Baking Parchment) and dusted with flour.

    Scraping the dough out of a metal bowl onto a floured kitchen surface.
    Shaping a ball of dough.
    Two even balls of spiced dough.
    Chopped up vegetables, two types of cheese on the kitchen table.

    Beat the egg and brush a 1.5-2cm border around the outer edge of the circle (keep the remaining egg). Avoiding the brushed edge, spread most of the Cheddar and red Leicester (reserving a small handful for the top). Scatter the peppers, chillies and spring onions across the circle.

    Stretch out the second piece of dough into a neat 30 cm (12in) circle. Lift it over the first disk with toppings and press the edges together to trap in the filling.

    Place a small cup, bowl or a 5cm biscuit cutter in the middle. Using a sharp knife, pizza wheel or oiled sharp scissors, divide into four quadrants. Divide each quadrant into four thin wedges so you have a total of 16 wedges radiating from the centre (see photos below).

    Cheese and chopped vegetables spread on the bottom circle of dough.
    Cut strips being picked up by both hands and twisted.
    The strips of cheese sourdough are twisted further away from each other.

    Grab two adjacent wedges. Twist them away from each other twice and pinch ends together. Repeat with the rest of the wedges.

    Loosely cover with a lightly greased cling film (we recommend Kirkland Signature Cling Film) and leave in a warm spot for an approx 2 hours. Don’t expect it to double in size, but it should puff up quite a bit. Brush the tear and share bread all over with the rest of the egg and scatter the remaining cheese.

    Chilli and cheese sourodugh pull apart bread is shaped and placed on a sheet of baking parchment.

    In the meantime, preheat the oven to 200°C Fan. Bake the bread for 17-20 minutes. Rotate it midway through cooking to ensure even browning.

    Serve fresh out of the oven with some dips on the side!

    Don’t Have A Sourdough Starter Yet?

    If you don’t yet have a sourdough starter, but would like to jump on the Sourdough bandwagon, here’s an article to get you started: How to Make a Sourdough Starter from Scratch?

    Other Delicious Sourdough Recipes

    But if your starter is already going strong, maybe we can tempt you with another recipe of ours:

    • Crusty Sourdough Baguettes | Overnight Recipe
    • Apple and Cinnamon Sourdough Buns
    • Overnight Sourdough Focaccia with Herbs and Olives

    Recipe Card

    Sourdough Tear & Share bread with pne piece missing on a sheet of baking parchment.

    Chilli and Cheese Sourdough Pull-Apart Bread

    Our new favourite bread, that not only looks amazing but also tastes divine! Don't be put off by a long ingredients list – the majority of the ingredients are spices you will find in your cupboards and the rest are every-day cooking ingredients! Make this scrumptious Chilli & Cheese Sourdough Tear and Share Bread to have as a tasty snack, dip in some BBQ sauce or enjoy as a side to fresh salad or soup. P.S. If you don't like things hot, substitute the cayenne with sweet paprika and red chilli with more pepper. It will still have a delicious smoky and cheesy flavour, but without the heat of the chilli!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 20 mins
    Fermenting & Proving: 16 hrs
    Total Time 17 hrs 20 mins
    Course Bread, Side Dish
    Cuisine Mexican
    Servings 8 portions
    Calories 294 kcal

    Equipment

    • Stand Mixer with a Dough Hook Attachment

    Ingredients
      

    For the Seasoning Mix:

    • ½ tablespoon smoked paprika
    • ½ teaspoon onion granules
    • ½ teaspoon garlic granules
    • ¼ teaspoon dried mixed herbs
    • 1 teaspoon dried leeks optional
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon caster sugar

    For the Dough:

    • 220 g active sourdough starter 100% hydration
    • 220 ml warm water
    • 390 g strong bread flour
    • 1 ½ teaspoon salt
    • 2 teaspoon olive oil
    • 2 tablespoon seasoning see above

    Add-Ins & Extras:

    • 40 g red pepper deseeded and diced
    • 20 g red chilli deseeded and diced, 1 whole slice reserved for garnish
    • 1 egg beaten
    • 40 g mature Cheddar grated
    • 100 g red Leicester grated
    • 2 spring onions finely chopped

    Instructions
     

    Day 1:

    • First thing in the morning, feed your starter and leave it in a warm spot to double in size. Alternatively, you may choose to feed your starter the night before so it's ready in the morning. Whichever way you do it, make sure that you use your starter at its peak and before it starts deflating.
    • Mix all the seasoning ingredients in a small bowl and set aside for later.
    • Combine water and ⅔ (approx. 260g) of the flour in a bowl of your stand mixer. Mix to a rough dough. Cover and set aside for 60 minutes to autolyse.
    • To your water and flour dough, add the active starter. Add the salt, olive oil, seasoning and the remaining flour (130g). Start the stand mixer with a dough hook attachment on low-medium speed. Mix until the dough gathers on the hook and carry on kneading for another 5-7 minutes.
    • Scrape the dough out onto a kitchen surface and shape into a ball. Place it into a lightly greased bowl. Cover the bowl and leave in a warm spot to prove.
    • After 30 minutes, lift one side of the dough and fold it into the centre of the dough. Do the same with the other three sides of the dough then turn the dough over, so that the seams are at the bottom. Cover the bowl again. After 30 minutes repeat the folds. Cover and do it again after 60 minutes. This time, leave the dough undisturbed for about 2 hours in a warm spot.
    • Place the dough, well covered in the fridge for 6-24 hours, or simply overnight.

    Day 2:

    • In the morning, gently scrape the dough onto a floured surface, but do not knead. Cut the dough into 2 equal pieces and shape each piece into a tight ball. I simply gather the four corners together in the centre, then flip the dough over and roll the ball on the surface in a circular motion cupping it with my hand. Place the two balls of dough on a well-floured surface, cover with a teatowel or clingfilm and allow to rest for 20 minutes. If the dough flattens right away, form the ball again and give it another 20 minutes.
    • In the meantime, place the diced peppers and red chillies on a sheet of kitchen paper to extract any excess moisture.
    • Gently flatten and press one piece of the rested dough into a disc. Use your fingers to stretch the dough into a 30cm (12in) round. (I don't use a rolling pin for this to make sure I don't deflate the air pockets in the dough).
    • Using a sharp knife or a pizza wheel, trim the edges using so you have a neat circle. Then carefully lift the disc onto a baking tray lined with a sheet of baking parchment and dusted with flour.
    • Beat the egg and brush a 1.5-2cm border around the outer edge of the circle (keep the remaining egg). Avoiding the brushed edge, spread most of the Cheddar and red Leicester (reserving a small handful for the top). Scatter the peppers, chillies and spring onions across the circle.
    • Stretch out the second piece of dough into a neat 30 cm (12in) circle. Lift it over the first disk with toppings and press the edges together to trap in the filling.
    • Place a small cup, bowl or a 5cm biscuit cutter in the middle. Using a sharp knife, pizza wheel or oiled sharp scissors, divide into four quadrants. Divide each quadrant into four thin wedges so you have a total of 16 wedges radiating from the centre (see photos above).
    • Grab two adjacent wedges. Twist them away from each other twice and pinch ends together. Repeat with the rest of the wedges.
    • Loosely cover with a lightly greased cling film and leave in a warm spot for an approx an hour. Don't expect it to double in size, but it should puff up a bit. Brush the tear and share bread all over with the rest of the egg and scatter the remaining cheese.
    • In the meantime, preheat the oven to 200°C Fan. Bake the loaf for 20-22 minutes. Rotate it midway through cooking to ensure even browning.
    • Serve fresh out of the oven with some dips on the side!

    Nutrition

    Calories: 294kcalCarbohydrates: 46gProtein: 12gFat: 7gSaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 588mgPotassium: 172mgFiber: 3gSugar: 1gVitamin A: 649IUVitamin C: 11mgCalcium: 191mgIron: 2mg
    Keyword Smoked Paprika Sourdough Bread, Sourdough Bread for BBQ, Sourdough Bread with Chilli & Cheese, Sourdough Bread with Red Leicester, Sourdough Chilli & Cheese Bread, Sourdough Chilli Bread, Sourdough Ideas, Sourdough Tear & Share Bread, Tear & Share Bread with Sourdough
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Natalie

      July 01, 2021 at 6:27 pm

      5 stars
      What a bread recipe! Hot and delicious, we all enjoyed it last night. My husband already asked when will I make it again, thanks!

      Reply
      • Ieva

        July 01, 2021 at 8:44 pm

        That’s such a wonderful complement! Glad you and your husband enjoyed it!

        Reply
    2. kushigalu

      October 12, 2021 at 2:29 pm

      5 stars
      LOve the combination of flavors in this sourdough bread recipe. thanks for sharing.

      Reply
      • Ieva

        October 12, 2021 at 8:46 pm

        Thanks!

        Reply
    3. Vidya Narayan

      February 19, 2022 at 12:30 pm

      5 stars
      OMG I am literally salivating! Love a good bread and this is absolutely delicious with the chilli and cheese combo.

      Reply
      • Ieva

        February 19, 2022 at 9:48 pm

        Absolutely! Chilli and cheese are perfect in sourdough bread! It’s almost pizza! 🙂

        Reply
    4. Mahy

      May 31, 2022 at 8:41 am

      5 stars
      Fantastic bread to make for a small gathering with friends and family. SO DELICIOUS!

      Reply
      • Ieva

        June 01, 2022 at 7:43 am

        Thanks, Mahy! 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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