Cheddar Chili Crisp Onion Sourdough Bread

This Cheddar Chili Crisp Sourdough Bread is the perfect combination of savory, cheesy, and spicy! Made with flavorful chili crisp oil, mild cheddar cheese, and fresh green onions, this loaf is packed with delicious flavors in every bite. The chili crisp adds a little heat and a rich, garlicky flavor, while the melted cheddar creates pockets of cheesy goodness throughout the bread. The green onions add the perfect fresh, savory touch. It’s such a fun twist on traditional sourdough and is especially delicious toasted with a little butter!

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Servings: 1 loaf

Ingredients Recipe

Ingredients

Sourdough Loaf

500 g bread flour
340 g water
100 g active sourdough starter
10 g salt

Cheddar Chili Crisp Additions

6 tablespoons chili crisp oil divided: 1 tablespoon during the second round of stretch and folds, 1 tablespoon during the third round of stretch and folds, 4 tablespoons during lamination
6 oz mild cheddar cheese approximately 170g, cubed, divided: 3 oz (approximately 85g) during initial mixing, 3 oz (approximately 85g) during lamination
1 bundle green onions chopped (for lamination)

Recipe

Mix the Dough: In a large mixing bowl, combine 340g of water and 100g of active sourdough starter. Stir until the starter is mostly dissolved.
Add 500g of bread flour, 10g of salt, and 3 oz (85g) of cubed mild cheddar cheese. Mix until everything is incorporated and a shaggy dough forms.
Cover and allow the dough to rest for 1 hour.
Stretch and Folds: After resting, begin your stretch and folds. Grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides.
Complete 4 rounds of stretch and folds, allowing 30 minutes of rest between each round.
- Round 1: Complete your stretch and folds as usual.
- Round 2: Add 1 tablespoon of chili crisp oil, gently incorporating it into the dough as you stretch and fold.
- Round 3: Add another 1 tablespoon of chili crisp oil, repeating the same process.
- Round 4: Complete your final stretch and folds without adding any additional ingredients.
The dough should become smoother, stronger, and more elastic with each set.
Bulk Fermentation: After completing your stretch and folds, cover the dough and allow it to bulk ferment at room temperature until it has risen approximately 50–75%, appears puffy and jiggly, and has visible air bubbles.
Fermentation time will vary depending on your kitchen temperature and how active your sourdough starter is. Watch your dough rather than relying strictly on the clock.
Prepare the Cheddar Chili Crisp Inclusions: While your dough is fermenting, wash and chop one bundle of green onions.
Set aside the remaining 3 oz (85g) of cubed mild cheddar cheese and 4 tablespoons of chili crisp oil for lamination.
Lamination: Once bulk fermentation is complete, gently turn your dough out and carefully stretch it into a large rectangle, being careful not to tear the dough.
Spread some of the remaining chili crisp oil over the dough, followed by the chopped green onions and cubed cheddar cheese.
As you fold the dough into thirds, continue adding the inclusions between each layer until all 4 tablespoons of chili crisp oil, 3 oz (85g) of cheddar cheese, and chopped green onions are evenly incorporated.
Be gentle while folding to preserve the air bubbles developed during fermentation.
Shape and Cold Proof: Gently shape your dough into a round or oval loaf, creating surface tension while keeping the cheddar cheese, chili crisp, and green onions tucked inside.
Avoid overworking the dough, and try to keep the cheese from sticking out of the surface to prevent it from burning during baking.
Place the shaped dough seam-side up into a floured banneton.
Cover and refrigerate overnight until ready to bake. I typically cold proof overnight and bake the following day.
Bake: Preheat your oven to 450°F (232°C) with your Dutch oven inside for 30 minutes.
Remove your sourdough from the refrigerator, transfer it onto parchment paper, score the top, and carefully place it into the hot Dutch oven.
Bake at 450°F (232°C) for:
- 40 minutes covered
- 10 minutes uncovered
Check your loaf for doneness and add additional baking time as needed. If the top begins getting too dark, place the lid back on and continue baking covered.
The loaf is fully baked when the internal temperature reaches approximately 200°F (93°C).
Every oven is different, so baking times may vary.
Cool and Enjoy: Once baked, carefully remove your sourdough from the Dutch oven and transfer it to a cooling rack.
Allow the loaf to cool for at least 1 hour before slicing.
Enjoy the delicious combination of spicy chili crisp, melted cheddar cheese, fresh green onions, and homemade sourdough!
This loaf is especially delicious lightly toasted with butter or served alongside your favorite soup!

Cheddar Chili Crisp Onion Sourdough Bread