If you love homemade sourdough with a bold, savory twist, this Jalapeño Cheddar Sourdough Bread is the perfect loaf. Every slice is packed with sharp cheddar cheese and fresh jalapeños, creating a flavorful bread with a crispy golden crust and a soft, chewy crumb. It’s delicious toasted with butter, served alongside soup, or used for gourmet sandwiches.
The long fermentation develops a deep, tangy flavor while the melted cheddar creates irresistible pockets of cheesy goodness. Whether you’re an experienced sourdough baker or trying flavored sourdough for the first time, this recipe is simple to follow and produces bakery-quality results.
Why You’ll Love This Bread
- Crispy artisan crust
- Soft, airy interior
- Loaded with melted cheddar cheese
- Mild heat from fresh jalapeños
- Naturally fermented for incredible flavor
- Perfect for sandwiches, toast, or soup
Ingredients
For the Dough
- 500g bread flour
- 350g filtered water (room temperature)
- 100g active sourdough starter
- 10g sea salt
Mix-Ins
- 180g sharp cheddar cheese, cut into small cubes
- 2 fresh jalapeños, diced (remove seeds for less heat)
- 1 tablespoon chopped chives (optional)
Equipment
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Banneton basket or bowl lined with a floured towel
- Dutch oven with lid
- Sharp bread lame or razor
- Cooling rack
Instructions
Step 1: Mix the Dough
In a large bowl, combine the water and active sourdough starter. Stir until mostly dissolved.
Add the bread flour and mix until no dry flour remains. Cover and let the dough rest for 30 minutes. This resting period is called the autolyse and helps gluten develop naturally.
Step 2: Add Salt
Sprinkle the sea salt over the dough. Wet your hands and work the salt into the dough by squeezing and folding until evenly incorporated.
Cover the bowl and let the dough rest for another 30 minutes.
Step 3: Stretch and Fold
Perform four rounds of stretch and folds over the next 2 hours.
Every 30 minutes:
- Grab one side of the dough.
- Stretch upward.
- Fold over itself.
- Rotate the bowl and repeat four times.
The dough will become smoother and stronger with each fold.
Step 4: Add the Jalapeños and Cheese
During the second stretch-and-fold session, gently spread the diced jalapeños and cheddar cubes over the dough.
Fold carefully until everything is evenly distributed. Avoid overmixing, which can tear the gluten structure.
Some cheese may peek through the surface—that’s completely normal.
Step 5: Bulk Fermentation
Cover the bowl and allow the dough to rise until it increases by about 50% in size.
Depending on room temperature, this usually takes 4–6 hours.
The dough should feel airy, puffy, and slightly jiggly.
Step 6: Shape the Dough
Turn the dough onto a lightly floured work surface.
Shape it into a tight round by gently pulling the surface toward the center while creating tension.
Place it seam-side up into a floured banneton basket.
Cover with plastic wrap or a reusable cover.
Step 7: Cold Proof
Refrigerate the shaped dough for 8–16 hours.
This slow fermentation improves both flavor and texture while making scoring much easier.
Step 8: Preheat the Oven
Place a Dutch oven into the oven and preheat to 475°F (245°C) for at least 45 minutes.
A thoroughly heated Dutch oven creates excellent oven spring and a crispy crust.
Step 9: Score and Bake
Turn the dough onto parchment paper.
Using a bread lame or razor, score one deep slash across the top.
Carefully transfer the dough into the hot Dutch oven.
Bake:
- 20 minutes covered
- Remove the lid
- Bake another 20–25 minutes until deeply golden brown
The internal temperature should reach approximately 208–210°F (98–99°C).
Step 10: Cool
Transfer the bread to a cooling rack.
Allow it to cool for at least 1 hour before slicing.
Although it’s tempting to cut into it immediately, cooling allows the crumb to finish setting.
Tips for Success
- Use an active, bubbly sourdough starter.
- Pat diced jalapeños dry to prevent excess moisture.
- Cube the cheese instead of shredding it for delicious melted pockets.
- Flour the banneton generously to prevent sticking.
- Don’t skip the overnight cold proof—it greatly enhances flavor.
- Let the loaf cool completely before slicing.
Serving Ideas
This bread pairs wonderfully with:
- Tomato soup
- Chili
- Grilled cheese sandwiches
- Scrambled eggs
- Avocado toast
- Pulled pork
- Barbecue meals
- Charcuterie boards
A slice toasted with salted butter is equally satisfying.
Storage
Store the bread at room temperature in a paper bag or bread box for up to 3 days.
For longer storage:
- Slice the loaf.
- Freeze individual slices.
- Toast directly from frozen.
Avoid storing sourdough in the refrigerator, as it dries out more quickly.
Recipe Variations
- Swap cheddar for Pepper Jack or smoked Gouda.
- Add cooked bacon bits for extra smoky flavor.
- Mix in roasted garlic cloves.
- Sprinkle Everything Bagel seasoning over the crust before baking.
- Add chopped green onions for extra freshness.
- Increase the jalapeños if you enjoy more heat.
Nutrition (Per Slice – Approximate)
- Calories: 220
- Protein: 8g
- Carbohydrates: 31g
- Fat: 7g
- Saturated Fat: 3g
- Fibre: 2g
- Sugar: 1g
- Sodium: 340mg
