Save A warm, pull-apart bread loaf loaded with gooey cheese, spicy jalapeños, and a golden pretzel crust is perfect for sharing at gatherings or serving as a savory snack. This dish brings comfort and excitement to any appetizer spread, offering both crunch and melty flavor in each bite.
I first made this loaf for a family movie night, and we loved how each piece pulled apart in gooey, cheesy goodness with just the right amount of heat. Making the pretzel crust is a fun twist that everyone enjoyed watching and eating together.
Ingredients
- Bread: 1 large sourdough boule (about 500 g), unsliced
- Filling: 200 g shredded mozzarella cheese, 100 g shredded cheddar cheese, 2 fresh jalapeños (thinly sliced), 2 tbsp chopped chives, 3 tbsp unsalted butter (melted), 2 cloves garlic (minced)
- Pretzel Wash: 1 liter water, 2 tbsp baking soda, 1 large egg (beaten), coarse sea salt (for sprinkling)
Instructions
- Prep & Preheat:
- Preheat oven to 200°C (400°F). Line baking tray with parchment paper.
- Slice Loaf:
- Place sourdough boule on cutting board. Use serrated knife to slice crosswise and lengthwise making a grid, but don't cut all the way through.
- Fill Bread:
- Mix melted butter and minced garlic. Drizzle and brush into bread cracks.
- Stuff Cheese & Jalapeños:
- Evenly stuff mozzarella, cheddar, sliced jalapeños, and chives into cracks.
- Pretzel Wash:
- Bring 1 liter water to boil, carefully add baking soda (it bubbles). Using tongs, dip stuffed loaf in boiling water for about 20 seconds for pretzel crust. Place on tray.
- Egg Wash & Salt:
- Brush top of loaf with beaten egg, sprinkle generously with coarse sea salt.
- Bake:
- Bake for 25 to 30 minutes until cheese melts, top is golden brown, loaf is heated through.
- Serve:
- Cool slightly, serve warm and pull apart to enjoy.
Save Sharing this loaf around the dinner table lets everyone join in, eagerly pulling apart warm pieces filled with cheese and jalapeños. Our family always ends up laughing together trying to get the cheesiest bite!
Required Tools
Use a serrated bread knife, baking tray, parchment paper, mixing bowls, pastry brush, saucepan for pretzel wash, and tongs for best results.
Allergen Information
This recipe contains wheat, milk, and eggs. Those with food allergies should use suitable ingredient substitutes and always double check labels.
Nutritional Information
Each serving (of 8 total) contains: Calories 320, Total Fat 17 g, Carbohydrates 32 g, Protein 11 g.
Save This pretzel cracked loaf is best served fresh and warm for gooey cheese and crisp crust. Everyone will love pulling it apart to reveal the delicious filling.
Recipe FAQ
- → How do I achieve the pretzel-like crust?
Quickly dip the filled loaf into boiling water with baking soda before baking, then apply an egg wash for a shiny finish.
- → Can I make this less spicy?
Swap jalapeños for mild green chilies or leave them out entirely for a milder flavor.
- → What bread is best for this loaf?
A large unsliced sourdough boule works perfectly for stuffing and maintaining structure during baking.
- → Is it suitable for vegetarians?
Yes, the ingredients used are vegetarian-friendly. Always check cheese and fillings for added animal rennet.
- → What dips pair well with this loaf?
Sour cream, ranch dip, or cheese sauces complement the flavors and add extra creaminess when serving.
- → What tools do I need?
Have a serrated knife, baking tray, parchment paper, mixing bowls, pastry brush, saucepan, and tongs ready for prep.