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Sourdough cheddar jalapeño bread is crusty on the outside, soft inside, and full of cheesy, spicy flavor. This artisan loaf is delicious on its own, with soup or chili, or as a rustic toasted sandwich.
This sourdough cheddar jalapeño bread is a fun twist on my no-knead sourdough. It uses the same easy method and simple ingredients, but with melty cheese and a little kick of spice.
If you have baked a sourdough boule before or tried my sourdough cranberry walnut bread, this recipe and process will be familiar to you. And even if you are brand new to sourdough, it’s simple and beginner-friendly.
This crusty boule is such a treat when it comes out of the oven. We love it paired with sourdough cheddar pork chops and veggie soup, or dipped in a chili-infused olive oil we buy from a local restaurant.
It also makes an incredible grilled cheese or savory toast.
If you are a fresh-milled flour enthusiast, you can definitely adapt this recipe. The cheddar and jalapeños shine in half fresh-milled sourdough. They also work beautifully in a loaf made with 100% fresh-milled flour sourdough.
This recipe is perfect for switching up your baking routine and exploring new flavors in sourdough. It’s beyond delicious, and I can’t wait for you to try it!
Why You’ll Love This Recipe
Delicious: Enjoy a crusty sourdough boule with melty cheddar and a kick of jalapeño in every bite.
Beginner-Friendly: Learn how to add inclusions with a simple stretch-and-fold method.
Versatile: This bread is perfect for toasting, ham sandwiches, or serving with a cozy bowl of chili.
Freezer-Friendly: Freezing sourdough bread is easy and a great way to keep fresh bread on hand without having to bake every week.
Year-Round Flavor: In the summer, I bake this with fresh jalapeños from our garden. But it’s also cozy for fall and winter baking.
Ingredients
Flour: I prefer all-purpose flour for this recipe because it has more gluten strength for holding the inclusions. However, all-purpose works just fine.
Sourdough Starter: You will need an active sourdough starter for this recipe. New to sourdough? Download my free sourdough starter ebook!
Jalapeños: I prefer fresh jalapeños in this recipe. However, you can also use pickled or candied jalapeños.
Cheese: I used cheddar cheese, but any shredded cheese will work. For more spice, use shredded pepper jack cheese.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Grater: I recommend shredding your own cheese. The pre-shredded kind contains an anti-caking powder that prevents it from melting.
Dutch Oven: A cast iron Dutch oven traps steam, which creates a better oven spring and a beautiful crust. If you don’t have a Dutch oven, you can do an open bake with steam.
Banneton Basket: Use a banneton basket, batard basket, or towel-lined bowl for proofing the dough.
Lame: Use a bread lame or razor blade to score the dough before baking.
Step-by-Step Instructions
Step 1: In a large bowl, mix the all-purpose flour, whole wheat flour, and water until combined.
Cover with a damp towel and let rest for 30-45 minutes.
Step 2: Add the sourdough starter and salt. Mix by hand for about 5 minutes. The dough will be sticky at this point.
Cover again and rest for 30 minutes.
Step 3: After the dough has rested for 30 minutes, begin the stretch and fold process.
• Do one cycle of stretch and folds. Stretch and fold the dough until you begin to feel resistance from the dough. Cover with a damp towel and let the dough rest for 15 minutes.
• Repeat a second cycle, then cover and rest for another 15 minutes.
Step 4: Add the jalapeños and cheese on top of the dough. Do another cycle of stretch and folds. Cover and rest for 30 minutes.
It's okay if the fillings aren't fully mixed yet. The remaining stretch and folds will eventually work them in.
Step 5: Do three more cycles of stretch and folds, resting 30 minutes between each. Cover with a damp towel between cycles.
Step 6: After the stretch-and-folds, cover the dough and let it rise at room temperature until doubled with bubbles around the edges.
For me, this usually takes 5-6 hours. If your kitchen is cooler than 73°F, move it to a warmer spot or use a proofing box.
Step 7: Once doubled, turn the dough onto a clean work surface.
Step 8: Shape into a ball by turning and spinning it toward yourself. The friction on the counter creates tension. Let it rest for 15-20 minutes.
Step 9: Using a bench scraper, place the dough face down in a floured banneton or towel-lined bowl.
Fold the long edges toward each other, meeting in the center, and pinch the seams together. Then, fold the short edges 1″ toward the center and pinch the seams together.
Step 10: Cover it with plastic wrap or a plastic bag (I like to use a plastic shopping bag), and stick it in the fridge for 12-15 hours.
Alternate Option: You can skip the cold proof and let the dough proof at room temperature until it has risen about 30% and is puffy. Then, proceed with the baking instructions. This route will not create as much ovenspring, but it will still be delicious.
Step 11: Preheat the oven to 500°F with a Dutch oven inside. Heat for at least 20 minutes so the Dutch oven is scorching hot.
Remove the dough from the fridge and turn it onto parchment paper, smooth side up.
Step 12: Score the dough with a lame or razor blade.
Step 13: Use the parchment paper like a sling to transfer the dough to the hot Dutch oven. The dough should remain on the parchment paper while baking.
Drop the temperature to 450°F. Cover and bake for 25 minutes.
Then, remove the lid and bake 12-15 minutes or until the loaf is golden and reaches an internal temperature of 190°-200°F.
Step 14: Remove from the Dutch oven and let cool to room temperature on a wire rack.
Tips for Success
- If you use pickled or candied jalapeños, be sure to drain them and pat them dry before folding them into the dough.
- Stick to the suggested amounts for cheese and jalapeños. Adding too much can weigh down the dough and cause the loaf to collapse.
- If you want extra spice, you can include the jalapeños seeds and membranes. Keep in mind that this may change the texture.
- For consistent and repeatable results, I recommend weighing the ingredients with a digital kitchen scale.
- Wear food-safe gloves when chopping and handling the jalapeños to prevent burning your hands (ask me how I know).
Serving Suggestions
Toasted: Use this bread for sourdough toast and serve with a dollop of cream cheese.
Grilled Cheese: Use it for a spicy grown-up grilled cheese sandwich.
Ham Sandwiches: Pile on ham and mustard for a sandwich with a kick of heat.
Cozy Side: Serve alongside Cuban garbanzo stew, soup, or stew for cozy comfort food.
Croutons: To make croutons, cube and toast the bread. Then, add them to salads or enjoy as a crunchy snack.
Salsa: I love it toasted and piled with lacto-fermented salsa. This is really good with scrambled eggs for breakfast.
Storing & Freezing
- Store your leftover bread wrapped in a towel for 1 day.
- If you need to store it longer, store it in a bread bag or ziplock bag for 2-3 days. Keep in mind the crust will soften when stored in a bag.
- Freeze a whole loaf or slices for up to 3 months. Make sure it’s wrapped tightly and sealed in an air-tight container or bag.
Variations
Extra Spicy: Add chili flakes or substitute with serrano peppers for an extra kick of heat.
Spicy Cheese: Mix cheddar with pepper jack for a slightly spicier flavor. Or use all pepper jack cheese.
Dinner Rolls: Shape the dough into rolls instead of a boule. You can bake them like my brioche pull-apart rolls to keep the sides of the rolls soft.
FAQs
Definitely, pickled or candied jalapeños work great in sourdough cheddar jalapeño bread. Just pat them dry before adding so the extra moisture doesn't affect your dough.
This happens if the cheese is cut too small or too close to the surface of the dough. I use large shreds and fold them well into the center during bulk fermentation.
Definitely! Just remove the seeds and membranes from the jalapeños, or reduce the amount you add. You can even substitute a milder pepper, such as poblano or bell pepper.
To use fresh-milled flour, just swap out the flour in the recipe for hard white or hard red wheat (white will have a milder flavor). You may need a splash of extra water, since fresh-milled flour absorbs more liquid. Then, follow the directions as usual.
To learn more about making fresh-milled bread with a mild taste, check out my same-day fresh-milled sourdough recipe.
Let's Connect!
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Sourdough Cheddar Jalapeño Bread
Equipment
Ingredients
- 375 g bread flour
- 100 g whole wheat flour
- 355 g water
- 100 g sourdough starter, active and bubbly
- 10 g salt
- 1/4 cup fresh jalapeños, diced, see notes
- 113 g cheddar cheese, shredded
Instructions
Prepare the Dough
- Autolyze. In a large bowl, mix the all-purpose flour, whole wheat flour, and water until combined. Cover with a damp towel and let rest for 30-45 minutes.375 g (3 cups) bread flour, 100 g (3/4 cup) whole wheat flour, 355 g (1 1/3 cups + 2 tablespoons) water
- Add Starter and Salt. Add the sourdough starter and salt. Mix by hand for about 5 minutes. The dough will be sticky at this point. Cover again and rest for 30 minutes.100 g (1/2 cup) sourdough starter, 10 g (1 3/4 tsp) salt
Stretch and Fold the Dough
- Stretch and Folds 1 and 2. After the dough has rested for 30 minutes, begin the stretch and fold process.• Do one cycle of stretch and folds. Stretch and fold the dough until you begin to feel resistance from the dough. Cover with a damp towel and let the dough rest for 15 minutes.• Repeat a second cycle, then cover and rest for another 15 minutes.
- Add Inclusions. Add the jalapeños and cheese on top of the dough. Do another cycle of stretch and folds. Cover and rest for 30 minutes. It's okay if the fillings aren't fully mixed yet. The remaining stretch and folds will eventually work them in.1/4 cup (35 g) fresh jalapeños, 113 g (1 cup) cheddar cheese
- Remaining Stretch and Folds. Do three more cycles of stretch and folds, resting 30 minutes between each. Cover with a damp towel between cycles.
Bulk Ferment, Shape, and Cold Proof
- Bulk Ferment. After the stretch-and-folds, cover the dough and let it rise at room temperature until doubled with bubbles around the edges. For me, this usually takes 5-6 hours. If your kitchen is cooler than 73°F, move it to a warmer spot or use a proofing box.
- Turn Out the Dough. Once doubled in size, turn the dough out onto a clean work surface.
- Bench Rest. Shape into a ball by turning and spinning it toward yourself. The friction on the counter creates tension. Let it rest for 15-20 minutes.
- Shape. Using a bench scraper, place the dough face down in a floured banneton or towel-lined bowl. Fold the long edges toward each other, meeting in the center, and pinch the seams together. Then, fold the short edges 1" toward the center and pinch the seams together.
- Proof. Cover it with plastic wrap or a plastic bag (I like to use a plastic shopping bag), and stick it in the fridge for 12-15 hours.Alternate Option: You can skip the cold proof and let the dough proof at room temperature until it has risen about 30% and is puffy. Then, proceed with the baking instructions. This route will not create as much ovenspring, but it will still be delicious.
Bake the Bread
- Preheat. Preheat the oven to 500°F with a Dutch oven inside. Heat for at least 20 minutes so the Dutch oven is scorching hot.
- Turn Out the Dough. Remove the dough from the fridge and turn it onto parchment paper, smooth side up.
- Score. Score the dough with a lame or razor blade.
- Transfer to Dutch Oven. Use the parchment paper like a sling to transfer the dough to the hot Dutch oven. The dough should remain on the parchment paper while baking.
- Bake. Drop the temperature to 450°F. Cover and bake for 25 minutes. Then, remove the lid and bake 12-15 minutes or until the loaf is golden and reaches an internal temperature of 190°-200°F.
- Cool. Remove from the Dutch oven and let cool to room temp on a wire rack.
Notes
- I prefer fresh jalapeños in this recipe. However, you can also use pickled or candied jalapeños. Just be sure to drain and pat them dry with a paper towel first.
- Stick to the suggested amounts for cheese and jalapeños. Adding too much can weigh down the dough and cause the loaf to collapse.
- If you want extra spice, you can include the jalapeños seeds and membranes. Keep in mind that this may change the texture.
- For consistent and repeatable results, I recommend weighing the ingredients with a digital kitchen scale.
- Wear food-safe gloves when chopping and handling the jalapeños to prevent burning your hands (ask me how I know).
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
