If you’re looking for the perfect cheddar jalapeño sourdough recipe, you’ve come to the right place! A few extra ingredients make it extra soft, chewy, and flavorful.
Now you can make a bakery-quality bread that’s perfect for toast, soups, sandwiches, or simply enjoyed warm with butter.
Cheese and bread are two of my favorite foods, so combine them into one, and I’m in heaven! This sourdough bread is filled with pockets of cheese, and the jalapeños give it a perfect kick.
I’ve tried it topped with poached eggs for breakfast, and as a spicy grilled cheese sandwich with pepperjack cheese for lunch. And of course, it can’t be beat just toasted and slathered with butter.
Whether you’re an experienced sourdough baker or trying your first flavored loaf, this detailed recipe walks you through every step to create a crusty exterior, soft chewy crumb, and cheesy, spicy flavor!
Why You’ll Love This Cheddar Jalapeño Sourdough Recipe
- Crispy, golden artisan crust
- Soft, chewy sourdough crumb
- Loaded with sharp cheddar cheese
- Fresh jalapeños add just the right amount of heat
- Naturally fermented for incredible flavor
- Perfect for grilled cheese, chili, soups, and breakfast toast
How to Make Cheddar Jalapeño Sourdough
- MIX THE DOUGH – In the bowl of a stand mixer, combine active starter, water, egg, oil, salt, and about 1 1/2 cups of the flour. Beat on low till blended, then slowly add enough flour to make a soft dough.
- KNEAD – Mix at low speed for 5-10 minutes, or until it’s so stretchy that you can almost see through it when you pull it apart.
- ADD INS – Add the jalapeno peppers and cheese; pulse a few times. Dump out onto a work surface and knead a few times to evenly distribute the cheese and peppers.
- COLD FERMENT – Place dough in a large bowl; cover and refrigerate overnight, or for 12-18 hours.
- FORM & RISE – Dump the cold bread dough onto a counter sprayed with cooking spray. Punch it down to remove large air bubbles, and form into a round loaf. Place shaped dough in a parchment-lined Dutch oven. Cover the pan and let the dough rise until doubled. It will take about 6-8 hours, depending on your kitchen temperature.
- BAKE – Preheat your oven to 425°. Use a bread lame or sharp knife to cut several slits on top of the dough. If desired, sprinkle with cheese. Bake covered for 40-45 minutes. Uncover and bake for about 15 more minutes, or until the crust is browned.
- COOL– Carefully remove the loaf from the pan by lifting the parchment paper. Place on a wire rack to cool.
If you don’t have a Dutch oven, you can divide the dough in half and place it in two loaf pans. Bake at 350 degrees for 45-50 minutes.
Frequently Asked Questions
Can I use pickled jalapeños?
Yes. Drain and pat them dry before adding them to the dough to avoid introducing excess moisture.
Can I use pre-shredded cheese?
You can, but freshly shredded cheddar melts more evenly because it isn’t coated with anti-caking agents. For the best pockets of melty cheese, use finely chopped cheese instead of shredded.
Why did my cheese leak out?
A little bit of cheese escaping during baking is completely normal. Try to make sure the cheese is well inside the middle of the dough during shaping to minimize leakage.
Can I freeze cheddar jalapeño sourdough?
Absolutely. Slice the cooled loaf before freezing so you can remove individual slices as needed.
PRO TIPS:
- Use an active, bubbly starter that doubles within 4–8 hours.
- Sharp cheddar provides the richest flavor.
- For a spicier loaf, leave the seeds and membranes with the jalapeños. Scrape them out before chopping for a milder loaf.
- For easiest slicing and clean cuts, let the bread cool completely.
- If you want a softer crust, brush the entire loaf with butter when you take it out of the oven.
More savory bread recipes:
- Cheese Sourdough Bread Recipe
- Easy Naan Bread Recipe
- Multigrain Sourdough Bread
- Macaroni Grill Rosemary Bread Recipe
- Oatmeal Bread Recipe
- Overnight Sourdough Bread
- Soft Garlic Knots Recipe
Jalapeño Cheddar Sourdough Bread Recipe
Equipment
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water (or milk)
- 1 large egg
- 1 Tbsp olive oil (optional)
- 2 ½ tsp salt
- 4 cups bread flour more or less
- 6 ounces cheddar cheese, cubed (about 1 1/2 cups)
- 2 fresh jalapeños, diced (about 1/2 cup)
Instructions
- Combine the active starter, water, egg, oil, salt, and about a cup and a half of the flour in a stand mixer. Beat on low speed until smooth.
- Add enough additional flour to make a soft dough. Mix for 5-10 minutes or until stretchy. (You should be able to pull the dough apart until it is so thin you can almost see through it.)
- Add the cheddar and jalapeño peppers. Pulse a few times, then dump out onto a counter. Knead a few times until the cheese and peppers are evenly distributed.
- Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl with a lid or plastic wrap and place in the refrigerator overnight (12-18 hours).
- The next day, spray your counter with cooking spray. Dump out the dough and form it into a tight ball, pressing out any air bubbles.
- Place the dough ball on a piece of parchment paper and transfer to a 4-quart Dutch oven. Cover and let rise for 6-8 hours in a warm place until doubled.
- Preheat your oven to 425°. Cut slits on top of the dough with a bread lam or razor blade . If desired, sprinkle a little bit of grated cheddar on top.
- Bake the bread covered at 425° for 40-45 minutes. Remove the lid and bake for another 10-20 minutes or until the crust is browned and the internal temperature is at least 195°.
- Carefully remove the loaf to a wire rack. Remove the parchment paper and let cool completely.
Notes
- Don’t have a stand mixer? You can use the stretch-and-fold method I use for my overnight sourdough bread.
- If you prefer, you can divide the dough in half and bake it in 2 loaf pans. Decrease the baking temperature to 350° and bake for 45-50 minutes.
- Instead of letting the dough ferment in the fridge overnight, you can let it sit at room temperature for 3-4 hours, then form the loaf and proceed as directed.
- Bread can be stored at room temperature for up to a week in a plastic bag or airtight container.
Nutrition
This jalapeño cheddar sourdough recipe is a delicious twist on classic sourdough bread, delivering bold cheddar flavor, a gentle jalapeño kick, and the signature tang of naturally fermented sourdough.
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