Warm loaf layered with gooey cheese, jalapeños, and crispy pretzel crust. Ideal for sharing at any gathering.
# Components:
→ Bread
01 - 1 large sourdough boule (approximately 1.1 lb), unsliced
→ Filling
02 - 7 oz shredded mozzarella cheese
03 - 3.5 oz shredded cheddar cheese
04 - 2 fresh jalapeños, thinly sliced
05 - 2 tbsp chopped chives
06 - 3 tbsp unsalted butter, melted
07 - 2 cloves garlic, minced
→ Pretzel Wash
08 - 4 cups water
09 - 2 tbsp baking soda
10 - 1 large egg, beaten
11 - Coarse sea salt, for sprinkling
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Place the sourdough boule on a cutting board. Slice the loaf crosswise and lengthwise in a grid, without cutting all the way through.
03 - Combine melted butter and minced garlic in a bowl. Drizzle and brush the mixture into the cracks of the bread with a pastry brush.
04 - Evenly distribute shredded mozzarella, cheddar, jalapeño slices, and chopped chives into each bread crevice.
05 - Bring water to a boil in a large saucepan. Carefully add baking soda; expect bubbling.
06 - Using tongs, submerge the stuffed loaf into the boiling water for 20 seconds. Remove and transfer to the lined baking tray.
07 - Brush the top of the loaf with beaten egg and sprinkle with coarse sea salt.
08 - Bake for 25–30 minutes until cheese is fully melted and the crust is deep golden brown.
09 - Allow to cool slightly. Serve warm and pull apart individual pieces to enjoy.
