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Chili Crisp Sourdough Recipe

Chili Crisp Sourdough Recipe with Cheddar and Scallions

  • Difficulty Level: 3
  • Serves Serves:
  • Preparation

    22 hours

  • Cooking

    2 hour

Dinner Fusion

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

LI26179_LI26086_3300360530_LKK_Chilli Crisp Original_198g_Label_3D

Chilli Sauce

Chilli Crisp (Original)

How to make it

  1. 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.
  2. 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.
  3. 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.
  4. Score the top of the dough and bake 30–35 minutes until the loaf is golden brown with a crisp crust.
  5. 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!