Cowboy Candy Sourdough Bread is spicy and sweet. The inclusions add almost no time to a sourdough bread recipe but give it a beautiful look and taste. This is a great way to use up extra cowboy candy from your pantry!
If you’re new to sourdough and would like a detailed step-by-step guide on how to make it, here’s our guide for beginners!
If you’re looking for more recipes that use sourdough, we have a whole category of them here!
What is cowboy candy?
Cowboy candy is jalapenos that have been candied. The spice level can vary based on the types of jalapenos used.
Can I use something other than cowboy candy for this recipe?
Absolutely! You can use pickled jalapenos or a spicy relish as an alternative.
Is Cowboy Candy sourdough bread spicy?
This recipe has a kick to it from the cowboy candy. We also use pepper jack cheese with this recipe, but you can either omit the cheese or use a cheddar cheese instead!
What should I serve cowboy candy sourdough bread with?
As an appetizer, this bread is great served sliced with cream cheese. If you are serving it as a side dish to a main meal, try soups and meals that you would normally serve with cornbread.
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Here are our recommended supplies for making artisan sourdough:
How to Make Cowboy Candy Sourdough Bread:
If you already have an artisan sourdough bread recipe that you use regularly, you can continue to follow that recipe and add the ½ cup of cowboy candy and 1 cup of shredded cheese per loaf that you make.
Roasted Garlic Artisan Sourdough is another traditional sourdough loaf with a mix-in that you can add to your preferred recipe.
Ingredients:
500 grams of white flour
325 grams of water
9 grams of salt
125 grams of active and bubbly starter
½ cup of cowboy candy, strained
1 cup of shredded cheese of your choice (optional)
Instructions:
In a bowl, combine 500 grams of white flour and 325 grams of water. Let it rest for a minimum of 15 minutes and up to an hour. Add 9 grams of salt and mix. Next, add 125 grams of active sourdough starter. Mix until thoroughly combined. Cover with a damp towel and let sit for 20 minutes.
After 20 minutes, do a set of stretch and folds. Cover with the wet towel for another 20 minutes. Perform another set of stretch and folds, cover with a wet towel, and let it rest for an additional 20 minutes.
Prior to the next set of stretch and folds, add ½ cup of cowboy candy and 1 cup of shredded cheese of your choice. A pepperjack cheese is a great option! Stretch and fold the dough, incorporating the cowboy candy and cheese. Cover and let rest for 20 minutes.
Repeat stretch and folds with a 20-minute rest in between at least 2 more times. If the cowboy candy didn’t strain for long enough, some of the syrup may be sitting around the outside of the sourdough boule. If so, strain this off before the bulk rise. After the stretch and folds have been completed, allow the dough to rest in a warm place while covered with a damp towel until it has doubled in size. This can take anywhere from 4 to 12 hours, depending on the room temperature.
When the dough has doubled in size, turn it out onto a floured surface to form. Once formed, place in a lightly floured banneton and cover with a wet towel or tie in a plastic bag and place in the fridge for 12 to 24 hours for the cold fermentation.
After the cold fermentation process, preheat the oven to 500 degrees with the Dutch oven in it. When the oven has preheated, turn out the sourdough boule onto a piece of parchment paper or a bread silpat. Score and place in the preheated Dutch oven. Place in the oven at 500 degrees, covered for 20 minutes. After 20 minutes, take the lid off the Dutch oven and reduce the oven temperature to 450. Allow it to continue baking for 10 minutes, or longer if you would like the bread to be darker. Because of the sugar from the cowboy candy, the bread will get dark quickly, so keep an eye on it!
Remove the bread from the oven and allow it to cool completely before slicing into it. We hope you enjoy this slightly sweet and delightfully spicy sourdough loaf. Let us know what you think!
Cowboy Candy Sourdough Bread
Ingredients
Method
- In a bowl, combine 500 grams of white flour and 325 grams of water. Let it rest for a minimum of 15 minutes and up to an hour.
- Add 9 grams of salt and mix. Next, add 125 grams of active sourdough starter. Mix until thoroughly combined. Cover with a damp towel and let sit for 20 minutes.
- After 20 minutes, do a set of stretch and folds. Cover with the wet towel for another 20 minutes.
- Do another set of stretch and folds, cover with a wet towel, and let rest for 20 more minutes.
- Prior to the next set of stretch and folds, add ½ cup of cowboy candy and 1 cup of shredded cheese of your choice. Cover and let rest for 20 minutes.
- Repeat stretch and folds with a 20-minute rest in between at least 2 more times. *
- After the stretch and folds have been completed, allow the dough to rest in a warm place while covered with a damp towel until it has doubled in size. This can take anywhere from 4 to 12 hours, depending on the room temperature.
- When the dough has doubled in size, turn it out onto a floured surface to form. Once formed, place in a lightly floured banneton and cover with a wet towel or tie in a plastic bag and place in the fridge for 12 to 24 hours for the cold fermentation.
- After the cold fermentation process, preheat the oven to 500 degrees with the Dutch oven in it. When the oven has preheated, turn out the sourdough boule onto a piece of parchment paper or a bread silpat. Score and place in the preheated Dutch oven. Place in the oven at 500 degrees, covered for 20 minutes.
- After 20 minutes, take the lid off the Dutch oven and reduce the oven temperature to 450. Allow it to continue baking for 10 minutes, or longer if you would like the bread to be darker. Because of the sugar from the cowboy candy, the bread will get dark quickly, so keep an eye on it!
- Remove the bread from the oven and allow it to cool completely before slicing into it.
Notes
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