This JalapeƱo Cheddar Sourdough Bread recipe is an easy, beginner-friendly loaf loaded with melty cheddar and fresh jalapeƱos. Spicy, cheesy, and tangy, it's perfect for sandwiches or toast.
I canāt believe my blog is turning four this year. Time seriously flies!
To celebrate, Iām spending a lot of 2026 revisiting some of my older posts and giving them a little refresh. So, when a friend recently asked me to make her jalapeƱo cheddar sourdough bread, it felt like the perfect opportunity to update this post.
This jalapeƱo cheddar sourdough was actually the first inclusion recipe I ever added to the blog. And honestly, itās still one of my favorite flavors.
Minced fresh jalapeƱos and shredded cheddar folded into tangy sourdough make a melty, cheesy, spicy loaf thatās justā¦ chefās-kiss good. Itās amazing with a bit of butter and salt, and it makes a delicious sandwich bread too.
Iāve tweaked the recipe and instructions slightly to match the way I bake now. I also updated some of the step-by-step photos.
I hope you give it a try and love it as much as I do! And if youāre new to sourdough, you might want to start with my beginner-friendly sourdough bread recipe first.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Sourdough Starter- I use an active starter for this recipe. You can use discard thatās 1ā2 days old, but the dough may take longer to rise.
- JalapeƱos- Fresh jalapeƱos give the best flavor. Leave the seeds in or remove them depending on your preferred heat. Well-drained, patted-dry pickled jalapeƱos also work.
- Cheddar Cheese- Yellow cheddar stands out best, but white cheddar works too. You can also swap in Monterey Jack, Gouda, or another melty cheese.
- Bread Flour- Bread flour has more gluten, giving a chewier texture and better rise. You can use all-purpose flour or a mix with whole wheat, but the loaf may turn out a bit denser or less chewy.
- Water- This dough is 75% hydration. Adjust water to make the dough more or less wet depending on your comfort level. Use warm water to encourage fermentation.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 g per teaspoon). For Mortonās or table salt, use about half, or weigh for accuracy.
Tips for Success
- Use an active starter. Make sure your sourdough starter is bubbly and healthy before using it. You can use discard thatās 1ā2 days old, but the dough may rise more slowly.
- Weigh your ingredients. Measuring by weight instead of volume gives more consistent results.
- Shred your own cheese. Freshly shredded cheese melts better, tastes fresher, and has fewer additives.
- Watch the dough, not the clock. Look for signs like doubling in size and surface bubbles to know when itās ready.
- Use a straight-sided container. Mark the starting level to easily see when the dough has doubled.
- Cool completely. Let the bread rest at least two hours before slicing to avoid a gummy texture.
How to Make JalapeƱo Cheddar Sourdough Bread
Follow these step-by-step instructions with photos to bake a delicious loaf of jalapeƱo cheddar sourdough. For full details, check out the recipe card below.
Step 1: Feed sourdough starter. Feed your sourdough starter 6ā12 hours before baking so it's active and bubbly.
Step 2: Mix the dough. Whisk the water and starter, then add the flour and salt. Mix until a shaggy dough forms. Cover and let rest for 20 minutes.
Step 3: Stretch and folds + add mix-ins. Over the next hour, complete four sets of stretch and folds, resting 15 minutes between each set. During the first set, gradually fold in the diced jalapeƱos and shredded cheddar.
Step 4: Bulk fermentation. Cover and let the dough rise at room temperature until doubled, bubbly, and slightly jiggly. This usually takes 4ā12 hours depending on your kitchen temperature.
Step 5: Shape. Gently shape the dough into a round by folding the edges toward the center, flipping it seam-side down, and using your hands to round it on the counter.
Step 6: Cold proof. Place the dough seam-side up in a well-floured proofing basket. Cover and refrigerate overnight for 12ā16 hours.
Step 7: Bake. Bake in a preheated Dutch oven at 450Ā°F for 40 minutes, then uncover and bake 5-10 more minutes. Let the bread cool completely before slicing.
Baker's Timeline
Use this sample timeline to help plan your jalapeƱo cheddar sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00ā8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30ā9:30 AM:Ā Perform stretch and folds, adding the jalapeƱos and cheddar during the first set.
- 9:30 AMā5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30ā6:00 PM:Ā Shape the dough.
- 6:00 PMā6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00ā6:45 AM: Bake at 450Ā°F.
- 6:45ā8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Focus on visual cues, like when the dough has doubled in size, rather than the clock.
How to Store
JalapeƱo cheddar sourdough bread is best enjoyed within the first 24 hours of baking, but it will keep in an airtight container or bread box at room temperature for up to 3 days. Freeze any leftovers for up to 3 months.
Avoid refrigerating the bread, as it can cause it to go stale more quickly.
Serving Suggestions
JalapeƱo cheddar sourdough is great on its own, especially toasted with butter or cream cheese. It also works really well for breakfast. Try it as a bacon, egg, and cheese sandwich or as the base for avocado toast. For lunch, use it for sandwiches like turkey, grilled cheese, BLTs, or BBQ pulled chicken.
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Itās time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, youāll 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].
š Recipe
JalapeƱo Cheddar Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 Ā½ cups (360 grams) warm water 80-90Ā°F
- Ā½ cup (100 grams) active sourdough starter or discard that's only 1-2 days old
- 4 cups (480 grams) bread flour
- 3 Ā½ teaspoons (10 grams) Diamond Crystal Kosher Salt use 1 Ā¾ teaspoons if using Morton's or table salt or measure by weight
- 1-2 fresh jalapeƱos minced
- 2 cups (226 grams) cheddar cheese shredded
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6ā12 hours before mixing the dough. It should be active, bubbly, and roughly doubled in size when youāre ready to bake.
- In a large bowl, whisk together the warm water and active starter. Add the bread flour and kosher salt. Mix until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 20 minutes.1 Ā½ cups (360 grams) warm water, 4 cups (480 grams) bread flour, Ā½ cup (100 grams) active sourdough starter, 3 Ā½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- After resting, begin the stretch and folds. Sprinkle about one quarter of the diced jalapeƱos and shredded cheddar over the dough. Lightly wet your hand, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees, add another quarter of the jalapeƱos and cheese, and repeat. Continue rotating and folding until all of the jalapeƱos and cheese have been added, for a total of four folds. Flip the dough so the folds are on the bottom. Cover and let rest for 15 minutes. Repeat the stretch and folds every 15 minutes until you have completed a total of four sets of stretch and folds.1-2 fresh jalapeƱos, 2 cups (226 grams) cheddar cheese
- Cover the dough and allow it to rise at room temperature until it has doubled in size, looks puffy, and has bubbles on the surface. This can take anywhere from 4 to 12 hours depending on room temperature. The dough is ready when it jiggles slightly when the bowl is shaken. Using a straight-sided container can help make it easier to tell when bulk fermentation is complete.
- Turn the dough out onto a lightly floured surface and gently stretch it into a rough rectangle. Starting with one of the short sides, stretch it slightly and fold it toward the center. Repeat with the opposite short side. Next, stretch one long side slightly and fold it toward the center, then repeat with the opposite long side. Flip the dough over so the seam is facing down. Using your hands or a bench scraper, gently shape the dough into a round by tucking the edges underneath and rotating it to create surface tension.
- Generously dust a proofing basket with rice flour. Transfer the dough to the basket with the seam facing up, pinching the seam closed if needed. Cover and refrigerate for 12ā16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450Ā°F. Once the oven reaches temperature, allow the Dutch oven to heat for an additional 30 minutes.
- Turn the chilled dough out onto a bread sling or parchment paper and score the top as desired. Carefully place 2 ice cubes into the hot Dutch oven for steam, then transfer the dough inside and immediately cover with the lid.2 ice cubes
- Bake at 450Ā°F for 40 minutes with the lid on. Remove the lid and bake for an additional 5ā10 minutes, until the crust reaches your desired color.
- Transfer the bread to a wire rack and let cool for at least 2ā4 hours before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or for freeze for up to 3 months.
Chastity Dukhorn says
Hello I could use some advice. My bread doesnāt seem to get as airy and rise as much? The inside also seems to be a little ādoughā yet? Iāve never made bread before this and Iāve made this recipe a few times and it always comes out the same. I have a loaf to a friend and they were concerned to eat it, lol
Ashley Petrie, RDN, LDN says
Hi Chastity! The "doughy" inside is often a sign that the bread is under-proofed. Not rising/not being airy can also be a sign of under-proofed bread. It could be because your starter isn't mature or active enough (if it's still somewhat new) or that your dough just needs more time during the bulk fermentation stage. If your starter is new and you're worried it's not active enough, try feeding it whole wheat flour for a few days before using it to make bread - this can help increase yeast activity. When bulk fermenting, try not to pay attention to the clock/time. Instead, look for signs it's done such as doubling in size (taking before and after pictures can help with this) and small bubbles on the surface of the dough. If you're really new to bread making, try making a plain sourdough loaf without mix-ins to get a feel for how it should look. Mix-ins can add weight to the dough, making it a little heavier, which can lead to less rise. I hope this helps! Let me know if you have any other questions. š
Jenifer says
This came out amazing. Easy and delicious! Thank you!
Ashley Petrie, RDN, LDN says
Hi Jenifer! So glad you enjoyed it - it's one of my faves! Thanks for sharing! š
Karen says
Hi Ashley,
Should I feed my starter 1:1:1 ? Can't wait to try this recipe and your Sourdough Lemon Cake.
Thank you.
Ashley Petrie, RDN, LDN says
Hi Karen! I would actually recommend feeding your starter 1:3:3 every 24 hours or so at room temp. I find that for most starters, this is a good amount of food. I find 1:1:1 to not be enough and can lead to a weak, acidic starter. Hope this helps š