Jalapeño Cheddar Pull-Apart Bread is a deliciously warm, fluffy, cheesy bread that strikes the perfect balance between cheesy goodness and just the right amount of spice. Imagine layers of buttery bread filled with gooey cheddar cheese, spicy jalapeños, and a hint of garlic — an irresistible dish perfect for any occasion, whether it’s game day, parties, or just a cozy night at home.
In this recipe, we’ll explore the origins of this flavorful bread, walk you through the ingredients needed, and show you how to prepare it with simple, easy-to-follow instructions. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is sure to become a family favorite!
What is Jalapeño Cheddar Pull-Apart Bread?
Jalapeño Cheddar Pull-Apart Bread is a soft, cheesy, and slightly spicy bread made from layers of dough, cheddar cheese, fresh jalapeños, and a touch of garlic. The bread is baked in a way that allows you to pull apart the warm, golden, and gooey layers, making it the perfect snack or side dish for various meals. The balance between the creamy cheese, the heat from the jalapeños, and the butter makes it a mouthwatering treat for any cheese lover.
Origin of Jalapeño Cheddar Pull-Apart Bread
While pull-apart bread has been around for many years, it’s the unique combination of jalapeños and cheddar that gives this version its signature spicy and cheesy flavor. Pull-apart breads in general have their roots in the traditional Eastern European and Scandinavian countries, where yeast-based breads were often baked in stacked layers. This concept has evolved over time, especially with the addition of different fillings, including the popular combination of cheese and spicy peppers.
This twist on the classic pull-apart bread became popular in the United States, where it gained attention at casual dining events, parties, and even tailgating. The introduction of jalapeños added an extra layer of excitement, making it a fan favorite for those who enjoy a little kick with their cheesy bread.
Ingredients for Jalapeño Cheddar Pull-Apart Bread
For the Dough:
- ¾ cup (180 ml) warm milk (about 100°F / 38°C)
- 2¼ tsp (1 packet) active dry yeast
- 1 tbsp sugar
- 3 cups (375 g) all-purpose flour (plus more for dusting)
- 1 tsp salt
- 1 large egg (room temperature)
- 4 tbsp (55 g) unsalted butter, softened
Shortcut: You can use store-bought pizza dough or refrigerated bread dough if you want to skip making it from scratch.
For the Filling:
- 2 cups (200 g) shredded sharp cheddar cheese
- 1–2 fresh jalapeños, finely diced (seeds removed for less heat)
- 2 tbsp unsalted butter, melted
- 1 clove garlic, minced (optional but delicious)
- 1 tsp dried oregano or parsley (optional for garnish)
For the Top:
- 1 tbsp melted butter (for brushing)
- Extra cheddar and jalapeño slices for garnish
Step-by-Step Directions & Preparation Method
1. Activate the Yeast
In a large bowl, combine the warm milk, sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes foamy. This process activates the yeast, which is crucial for the dough to rise properly.
2. Make the Dough
Add the flour, salt, egg, and softened butter to the yeast mixture. Mix until a soft dough forms. If you have a stand mixer, use the dough hook attachment for this step.
Once the dough comes together, transfer it to a lightly floured surface and knead for 8–10 minutes until the dough is smooth and elastic. This kneading process is essential for developing the gluten and creating a soft, stretchy dough.
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for 1 to 1½ hours. The dough should double in size.
3. Prepare the Filling
While the dough is rising, prepare the filling. In a small bowl, combine the melted butter, minced garlic, and diced jalapeños. Set this aside to allow the flavors to meld together.
Keep the cheddar cheese ready, as it will be used to fill the dough.
4. Shape the Pull-Apart Bread
Once the dough has risen, punch it down to release the air. Roll the dough out on a lightly floured surface into a large rectangle (about 10×14 inches).
Brush the dough with the jalapeño-garlic butter mixture, making sure to coat it evenly.
Sprinkle the shredded cheddar cheese over the dough, ensuring every part is covered. For extra flavor, you can add a little more cheese if desired.
Now, there are two ways to shape the bread:
Option 1: Loaf Style (Stacked Layers)
Cut the dough into strips, then into squares (about 3×3 inches). Stack the squares loosely and place them upright in a greased loaf pan. This method will result in a pull-apart bread with beautifully layered sections.
Option 2: Monkey Bread Style (Rolled Balls)
If you prefer individual servings, divide the dough into golf ball-sized pieces. Flatten each piece slightly, fill with cheese and jalapeños, and pinch the edges to seal. Arrange the filled dough balls in a greased bundt pan or round baking dish.
5. Second Rise
Cover the pan with a clean towel and let the dough rise for another 30–45 minutes. The dough should become puffy and slightly larger.
6. Bake
Preheat your oven to 350°F (175°C). Before baking, brush the top of the bread with melted butter and sprinkle with extra cheddar cheese and jalapeño slices for a flavorful finish.
Bake for 30–35 minutes, or until the bread is golden brown and bubbly with melted cheese. Let it cool slightly before serving so the cheese has a chance to set and firm up a bit.
7. Serve
Once the bread has cooled slightly, serve it warm, and enjoy the delightful layers of gooey cheese, spicy jalapeños, and buttery goodness.
Tips & Variations: jalapeño cheese bread
- Extra cheesy: For an even meltier texture, you can mix in mozzarella or pepper jack cheese with the sharp cheddar.
- More heat: If you like more spice, keep some of the seeds in the jalapeños or add a pinch of red chili flakes to the filling.
- Dippable: Serve with warm marinara, ranch dressing, or a creamy queso dip for an extra indulgent experience.
- Make-ahead: Shape the bread, cover it tightly, and refrigerate overnight. Allow it to come to room temperature before baking the next day.
FAQs (Frequently Asked Questions): Cheesy pull-apart bread
Can I make this bread ahead of time?
Yes! You can prepare the bread up to the second rise, then cover it and refrigerate it overnight. The next day, let the dough come to room temperature before baking.
Can I use store-bought dough?
Absolutely! If you’re short on time, you can skip the dough-making process and use store-bought pizza dough or refrigerated bread dough for convenience.
How do I store leftovers?
Store any leftover Jalapeño Cheddar Pull-Apart Bread in an airtight container at room temperature for up to 2-3 days. Reheat in the oven to get the cheese nice and melty again.
Can I freeze this bread?
Yes, you can freeze the bread either before or after baking. To freeze before baking, assemble the bread, cover it with plastic wrap, and freeze for up to 3 months. To bake, let it thaw in the refrigerator overnight and then proceed with the second rise and baking.
How do I make it less spicy?
To reduce the spice level, remove the seeds from the jalapeños, or use fewer jalapeños altogether. You can also replace some of the jalapeños with milder peppers or opt for a different cheese that complements the flavor.
Conclusion: Jalapeño Cheddar Pull-Apart Bread
Jalapeño Cheddar Pull-Apart Bread is an absolute crowd-pleaser that combines the best of both worlds: cheesy, gooey goodness and a touch of heat. Whether you’re making it for a party, a cozy evening, or just a fun treat, this pull-apart bread will be a hit. With its soft, buttery layers and savory filling, this bread is perfect for any occasion. Give it a try and enjoy a slice of cheesy, spicy heaven with every bite!
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Jalapeño Cheddar Pull-Apart Bread: A Cheesy, Spicy Delight
- Total Time: 2 hrs (including rising time)
- Yield: 12 pieces 1x
- Diet: Vegetarian
Description
Jalapeño Cheddar Pull-Apart Bread is a soft, cheesy, and slightly spicy bread made from layers of dough, cheddar cheese, fresh jalapeños, and a touch of garlic. The bread is baked in a way that allows you to pull apart the warm, golden, and gooey layers, making it the perfect snack or side dish for various meals. The balance between the creamy cheese, the heat from the jalapeños, and the butter makes it a mouthwatering treat for any cheese lover.
Ingredients
🥖 For the Dough:
¾ cup (180 ml) warm milk (about 100°F / 38°C)
2¼ tsp (1 packet) active dry yeast
1 tbsp sugar
3 cups (375 g) all-purpose flour (plus more for dusting)
1 tsp salt
1 large egg (room temperature)
4 tbsp (55 g) unsalted butter, softened
(Shortcut: You can use a store-bought pizza dough or refrigerated bread dough if you want to skip the homemade dough.)
🧈 For the Filling:
2 cups (200 g) shredded sharp cheddar cheese
1–2 fresh jalapeños, finely diced (seeds removed for less heat)
2 tbsp unsalted butter, melted
1 clove garlic, minced (optional but delicious)
1 tsp dried oregano or parsley (optional for garnish)
🥚 For the Top:
1 tbsp melted butter (for brushing)
Extra cheddar and jalapeño slices for garnish
Instructions
1. Activate the Yeast
In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5–10 minutes, until foamy.
2. Make the Dough
Add flour, salt, egg, and softened butter to the yeast mixture.
Mix until a soft dough forms.
Knead on a lightly floured surface (or with a dough hook) for 8–10 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover, and let rise 1 to 1½ hours, until doubled in size.
3. Prepare the Filling
In a small bowl, combine melted butter, minced garlic, and diced jalapeños. Set aside.
Keep cheddar cheese ready.
4. Shape the Pull-Apart Bread
Option 1: Loaf Style (stacked layers)
Punch down dough and roll it out into a large rectangle (about 10×14 inches).
Brush with the jalapeño-garlic butter.
Sprinkle evenly with cheddar cheese.
Cut the dough into strips, then squares (about 3×3 inches).
Stack the squares loosely and place them upright in a greased loaf pan.
Option 2: Monkey Bread Style (rolled balls)
Divide dough into golf ball–sized pieces.
Flatten each piece slightly, fill with cheese and jalapeños, and pinch to seal.
Place the filled balls in a greased bundt pan or round baking dish.
5. Second Rise
Cover and let rise 30–45 minutes, until puffy.
6. Bake
Preheat oven to 350°F (175°C).
Brush the top with melted butter and sprinkle with extra cheese and jalapeño slices.
Bake for 30–35 minutes, until golden brown and bubbling with cheese.
Cool slightly before serving.
Notes
Spicy, cheesy, and perfectly soft, this pull-apart bread is a crowd-pleaser. Serve it warm as a snack, appetizer, or alongside soups and stews for a flavorful twist.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Bread, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: Moderate
Keywords: Cheesy pull-apart bread, jalapeño cheese bread, spicy pull-apart bread, cheesy jalapeño bread, homemade pull-apart bread
