Chili Crisp Sourdough Recipe with Cheddar and Scallions
Max out the flavor of your homemade sourdough bread recipe with three easy inclusions: chili crisp, scallions, and cheddar cheese!
Together, these three mix-ins add layers of umami, freshness, and sharp tangy flavors that all balance together perfectly, especially with the complexity of a fermented sourdough loaf. For a good balance of heat and rich aromatic flavors, choose Lee Kum Kee Chili Crisp Original. Heavy on garlic and shallot flavors, these will accentuate the green onion and sourdough deliciously.
For this recipe, you will need an active sourdough starter going in your fridge to be able to use. If you don't have one on hand and don't want to wait 5-7 days to make this sourdough recipe, there are premade and fresh sourdough starters available online that will speed this process for you!
If making your own sourdough starter, a mix of equal parts flour and water, by weight, is all you need to get started! It needs at least 7 days to come completely to life but can live on endlessly in your fridge afterward if treated right. We recommend following an in-depth guide if making your own sourdough from scratch.
What You Will Need
Ingredients
- 1 cup active sourdough starter
- 1 ¼ cups warm water
- 3 ½ cups bread flour
- 1 ½ tsp. salt
- 1 cup sharp cheddar cheese, shredded
- 3 stalks scallions, thinly sliced
- 3 Tbsp. unsalted butter, softened
Seasoning
- 3 Tbsp. Lee Kum Kee Chili Crisp Original, 2 for mixing and 1 for garnish
Made with
Lee Kum Kee products
How to make it
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In a large bowl, stir together sourdough starter and warm water. Add bread flour and salt and mix until a shaggy dough forms. Cover and let rest 30 minutes.
See the recipe intro for tips if you are making your own sourdough starter prior to making this sourdough recipe.
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Knead or stretch and fold the dough until smoother. Cover and let rise at room temperature 3–4 hours until slightly puffy. This is your bulk fermentation.
After 3-4 hours, fold in shredded cheddar, scallions, and 2 Tbsp. of Lee Kum Kee Chili Crisp Original until well combined. Cover and refrigerate overnight, 12-18 hours.
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The next day, remove dough from the refrigerator and let sit at room temperature for about 45–60 minutes. Shape into a round loaf and place on parchment while the oven preheats to 425°F.
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Score the top of the dough and bake 30–35 minutes until the loaf is golden brown with a crisp crust.
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Let the sourdough cool slightly, then slice and spread with softened butter. Drizzle with the remaining Lee Kum Kee Chii Crisp Original before serving.
Find more recipes using Chili Crisp on our product page to get more ideas!
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