This Cheddar Cheese Sourdough Bread is an easy, cheesy loaf made with active starter—perfect for beginners and delicious toasted or as a base for sandwiches.
Sometimes being a sourdough blogger means my freezer ends up overflowing with bread.
This cheddar cheese sourdough bread had been sitting in my freezer for a while… until a few weeks ago, when I met up with some old co-workers for lunch. I brought each of them a few slices of the bread, along with some fresh eggs from my chickens.
The next morning, they toasted the bread with their eggs and couldn’t stop texting me about how much they loved it!
This is a beginner-friendly sourdough inclusion recipe that’s naturally leavened—no added yeast here. Freshly shredded cheddar is simply folded into the dough during the stretch-and-fold process, giving each bite a melty, cheesy flavor that makes this savory loaf irresistible.
Feel free to get creative with other cheeses, herbs, or mix-ins, but this classic version is a perfect starting point.
It’s just as delicious toasted with eggs as it is as the base for sandwiches. I hope you enjoy it as much as my friends and I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active before mixing the dough. You can use fresh sourdough discard (1–2 days old), but the dough may take longer to rise.
- Cheddar Cheese- Use freshly shredded cheddar for the best melt and flavor. You can also mix in other cheeses you like, such as Gruyère, fontina, or a sharp white cheddar, to customize your loaf.
- Bread Flour- Provides structure, chew, and a good rise. You can substitute all-purpose flour, though the loaf may be slightly softer and flatter.
- Water- Lukewarm or room-temperature water helps encourage fermentation. Adjust the amount based on your preferred dough hydration and kitchen humidity.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use half the amount or weigh for best results.
Tips for Success
- Use an active starter. A well-fed starter gives your dough strength to rise tall in the oven.
- Weigh your ingredients. A kitchen scale ensures accuracy and helps you get the right dough hydration and texture.
- Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting and flavor, so shredding it yourself gives the best results.
- Be patient with the bulk rise. Don’t move on until the dough looks puffy and doubled. This is key for a light, open crumb.
- Build tension when shaping. A taut surface helps your loaf keep its shape and rise beautifully in the oven.
- Don't skip the cold proof. Refrigerating the shaped dough in a proofing basket enhances flavor and makes scoring cleaner and easier.
- Cool completely before slicing. Let the bread rest so the crumb sets fully, preventing a gummy interior.
How to Make Cheddar Cheese Sourdough Bread
See exactly how to make this cheddar sourdough bread with these detailed photo instructions.
Step 1: Feed starter. About 6–12 hours before baking, feed your starter so it’s bubbly, active, and doubled in size.
Step 2: Mix the dough. Whisk warm water with the active starter. Add bread flour and salt, mixing until a rough dough forms. Cover and rest 20 minutes.
Step 3: Add cheddar cheese. Add cheese and build strength in the dough with 4 sets of stretch-and-folds, 20 minutes apart.
Step 4: Bulk fermentation. Allow dough to rise until doubled & bubbly (4–12+ hrs).
Step 5: Shape. First, pre-shape dough into a round. Rest 20 minutes, then do a final shaping into round or oval loaf.
Step 6: Cold proof. Proof overnight in floured basket, covered, 12–16 hrs.
Step 7: Bake. Preheat Dutch oven to 450°F. Score dough, add ice cubes for steam, and bake 40 minutes covered, then 5–10 minutes uncovered. Cool 2–4 hours before slicing.
Baker's Timeline
Use this sample timeline to help plan out your cheddar cheese sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough & rest 20 minutes.
- 8:30–9:30 AM: Do stretch and folds, add cheddar cheese.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.
How to Store
Store uncut or sliced cheddar sourdough bread in a bread box or an airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or reheat in the toaster or oven until warm.
Serving Suggestions
This cheesy sourdough bread makes the perfect base for a hearty egg breakfast sandwich. It’s also amazing for grilled cheese, turkey sandwiches, or a classic BLT.
If your loaf starts to get a little stale, cube it and toast it to make croutons, stuffing, or breadcrumbs.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Cheddar Cheese Sourdough Bread
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ¼ cups + 2 tablespoons (330 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter or "fresh" discard (1-2 days old)
- 4 cups + 3 tablespoons (500 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt
- 8 ounces cheddar cheese shredded
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- About 6–12 hours before starting, feed your starter so it’s active, bubbly, and doubled in size.
- In a large bowl, whisk together warm water and active starter. Add bread flour and salt, mixing until a rough dough forms. Cover and rest 20 minutes.1 ¼ cups + 2 tablespoons (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 3 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Add ¼ of the shredded cheddar cheese to the top of the dough. With lightly damp hands, lift one edge of the dough, stretch it up as far as it will go without tearing, and fold it over to the opposite side. Rotate the bowl 90°, add another ¼ of the cheese, and repeat. Continue around all four sides. Gather into a rough ball and place it seam-side down in the bowl. Cover and rest 20 minutes. Repeat the stretch and fold process 3 more times (4 sets total), resting 20 minutes between sets.8 ounces cheddar cheese
- Cover the bowl and let the dough rise at room temperature until doubled, puffy, and bubbly, about 4–12 hours depending on temperature and starter strength. A straight-sided container helps track the rise.
- Turn the dough out onto a lightly floured surface and gently stretch into a rectangle. Fold one long edge toward the center, then the opposite long edge. Repeat with the short edges. Flip seam-side down and gently round into a ball to create surface tension. Rest 20 minutes, then repeat shaping process to redistribute air and build extra tension.
- Transfer the dough seam-side up to a rice flour–dusted proofing basket. Cover and refrigerate overnight (12–16 hours).Rice flour
- Place a Dutch oven with its lid inside and preheat to 450°F. Allow the Dutch oven to heat an additional 30–45 minutes once the oven reaches temperature.
- Flip dough onto parchment or a bread sling, score the top, then transfer carefully to the hot Dutch oven. Add 2 ice cubes for steam and cover. Bake 40 minutes covered, then uncover and bake another 5–10 minutes until golden brown.2 ice cubes
- Transfer the bread to a wire rack and let cool at least 2 hours before slicing.
Notes
- Storage: Store uncut or sliced bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bread for up to 3 months.
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