Perfect for gourmet sandwiches or snacking, this sourdough cheddar jalapeño bread is rustic, flavorful, and incredibly satisfying. It’s a simple way to elevate your sourdough baking—great for both beginners and experienced bakers.
Cheddar Jalapeño Sourdough Bread
We’re taking classic sourdough and adding cheddar and jalapeño for a bold, savory loaf that’s perfect by the slice or for sandwiches. The combination of tangy starter, melty cheese, and bright jalapeño makes this a family favorite. It’s versatile—serve it with soup, use it for grilled cheese, or enjoy toasted with butter.
Things to Know About This Recipe
- Texture: A crisp crust gives way to a springy, chewy crumb dotted with pockets of melted cheddar and jalapeño.
- Flavor: Tangy sourdough balanced by salty cheddar and a fresh, mildly spicy jalapeño note.
- Appearance: Looks like an artisan bakery loaf. You can add extra shredded cheese and jalapeño slices on top for visual flair.
- Difficulty: Best if you’re familiar with basic sourdough techniques like stretch-and-fold. The method here is straightforward and approachable once you’ve made a loaf before.
- Timing: Expect 5–7 hours at room temperature for the initial rise to about an 80% increase in volume, plus an overnight cold ferment for best flavor.
Ingredients
This recipe uses eight simple ingredients. Below are notes on key items:
- Sourdough starter: Use an active, bubbly starter for predictable fermentation.
- Jalapeños: Slice or dice, and remove seeds if you prefer less heat. A mix of diced and sliced works well; reserve some slices for the top if you like.
- Cheddar cheese: Freshly shredded cheddar melts best—pre-shredded cheese can include anti-caking agents that affect melting.
- Honey: A bit of honey adds moisture and depth without making the loaf sweet.
- Bread flour: Yields the best chew and structure; all-purpose flour can be used in a pinch but the crumb will be slightly different.
SAM’S TIP: Try Asiago or pepper jack as alternatives for a different flavor profile.
This overview explains the main ingredients and why they’re used. The full ingredient list and amounts are included in the recipe section below.
How to Make Sourdough Cheddar Jalapeño Bread
If you’ve made sourdough before, these steps will feel familiar. This version uses fewer stretch-and-fold cycles, which many bakers find makes the process a bit easier.
Make the dough & autolyse
Combine the starter, warm water, olive oil, and honey in a large bowl. Sprinkle the bread flour and salt over the wet ingredients and mix until mostly combined—the dough should be shaggy with no dry patches. Cover and rest for one hour to autolyse, which helps hydrate the flour and develop gluten and flavor.
Add the add-ins
After the autolyse, evenly sprinkle the shredded cheddar and jalapeños over the dough. I like a combination of diced and sliced jalapeños; reserve a few slices to place on top before baking if desired.
Stretch & fold
Perform a set of stretch-and-folds: pull one side of the dough up and fold it over the opposite side, then rotate the bowl 90 degrees and repeat until you’ve done four folds total. Cover and rest 30 minutes, then repeat this cycle until you’ve completed four stretch-and-fold sessions. These steps strengthen the dough and help distribute the add-ins.
Rest and ferment
After the final stretch-and-fold, cover and let the dough rise in a warm, draft-free spot until it increases by about 80%—typically 5–7 hours. Once it has risen, transfer the dough to a lightly oiled bowl, tuck the ends under to create surface tension, cover tightly, and refrigerate for 12–24 hours to develop flavor.
Bake
Preheat the oven to 450°F (230°C). Turn the chilled dough out onto a large piece of parchment paper and transfer it to a 4-quart Dutch oven (or a similarly sized vessel). Score the top, then cover and bake for 30 minutes. Remove the lid and bake another 20–23 minutes until the internal temperature reaches about 205°F (96°C). Let the loaf rest in the Dutch oven for 10–15 minutes, then lift it out on the parchment and transfer to a cooling rack to cool completely before slicing.
SAM’S TIP: An instant-read thermometer is the most reliable way to confirm doneness—aim for 205°F (96°C).
Frequently Asked Questions
You can preheat the Dutch oven, but it’s not required. Preheating can give a slightly stronger initial oven spring. If you preheat, place the Dutch oven in the oven while it heats (20–30 minutes), carefully remove it, then lower the dough in on parchment, cover, and bake as directed. Use oven mitts and caution—pots will be very hot.
This loaf pairs wonderfully with soups like tomato or broccoli-cheddar, chili, and taco soup. It’s also excellent for grilled cheese, avocado toast, breakfast sandwiches, or simply toasted with butter.
Yes—if you prefer the flavor of pickled jalapeños, drain them well before adding to avoid excess moisture.
Enjoy!
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Sourdough Cheddar Jalapeño Bread
Equipment
- Baking sheet
- Mixing bowls
Ingredients
- ⅔ cup (150 g) active bubbly sourdough starter
- 1 ¼ cup (295 g) warm water, 95°F
- 2 Tablespoons (24 g) olive oil
- 2 Tablespoons (42 g) honey
- 3 ⅔ cups (450 g) bread flour
- 2 teaspoons (13 g) table salt
- 4 oz (113 g) shredded cheddar cheese
- ½ cup jalapeños, finely sliced and/or diced
Instructions
- Note: Dough needs to rise at room temperature until increased about 80% in volume (about 5–7 hours), then ferment overnight in the refrigerator before baking.
- In a large bowl, combine the starter, warm water, olive oil, and honey and stir until combined.
- Add the flour and sprinkle the salt overtop. Work the dough until mostly combined; it should be shaggy but without dry patches. Cover and let sit for 1 hour (autolyse).
- After the hour, sprinkle the shredded cheddar and jalapeños across the dough surface.
- Stretch and fold the dough: lift one side and fold it over the opposite side, rotate 90 degrees and repeat until you’ve completed four folds total.
- Cover tightly and rest 30 minutes, then repeat the stretch-and-fold cycle. Continue until you’ve done four sets in total. After the final fold, let the dough rise until increased about 80% (5–7 hours).
- Lightly oil a medium bowl, transfer the dough into it, tuck the ends under to create surface tension, cover tightly, and refrigerate overnight (12–24 hours).
- The next day, preheat oven to 450°F (230°C). Turn the chilled dough onto a large piece of parchment and lower it into a 4‑quart Dutch oven. Score the top and allow it to rest while the oven finishes preheating.
- Cover and bake 30 minutes, then remove the lid and bake an additional 23 minutes until the internal temperature reaches about 205°F (96°C).
- Remove from oven and let sit in the Dutch oven 10–15 minutes. Carefully lift the loaf using the parchment and transfer to a cooling rack to cool completely before slicing.
Notes
Adding cheese and jalapeño on top
If you want toppings on the crust, add shredded cheese and jalapeño slices after the first 30 minutes in the oven—work quickly to minimize heat loss.
Preventing over-browning on the bottom
Place a baking sheet under the Dutch oven to reduce the chance of the bottom browning too much.
Baking in a loaf pan
You can bake this in a standard loaf pan if preferred; follow your usual loaf-pan baking method.
Storing
Store wrapped at room temperature up to 3 days, or slice and freeze for longer storage. Toast frozen slices to defrost and enjoy.
Nutrition
Nutrition information is an approximation.
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