Jalapeño Cheddar Sourdough Bread

This Jalapeño Cheddar Sourdough Bread is cheesy, flavorful, and perfect for sourdough bakers looking to take their bread to the next level. Made with fresh jalapeños and sharp cheddar cheese, this no-knead sourdough bread is well worth the effort. Serve with eggs, chili, or your favorite sandwich fillings.

When I first started learning how to make sourdough bread, I made a list of all the different variations of it I wanted to try.

First on my list? Jalapeño cheddar sourdough bread.

My fiancé and I first discovered jalapeño cheddar bread at a local grocery store months before I started my sourdough bread-baking journey. It was deliciously cheesy, a little spicy, and perfect for making sandwiches with.

So, when I finally mastered a good loaf of sourdough bread, I knew I had to try to give jalapeño cheddar sourdough bread a try.

And I couldn't believe how easy it was! If you're looking for a way to take your sourdough bread to the next level, I highly recommend making this bread. I promise it will become one of your new favorite sourdough bread recipes.

>> Need to learn the basics first? Check out my Beginner's Guide to Sourdough Bread in a Dutch Oven.

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Why You'll Love This Recipe

• Flavorful- A little cheesy, a little spicy - who wouldn't want a slice of delicious jalapeño cheddar sourdough bread?
• No-Knead- We use an easy process called "stretching and folding" to build gluten in our cheddar jalapeño sourdough bread, which eliminates kneading altogether.
• Preservative Free- No artificial ingredients here! I love making homemade sourdough bread because I know exactly what goes into it.
• Perfect for Sandwiches- This savory bread makes fantastic sandwiches. Try it with egg sandwiches for breakfast or a BLT for lunch. Yum!
• Healthy- Sourdough jalapeño cheddar bread is fermented, thanks to the yeast and bacteria in the sourdough starter. Fermented bread products are thought to be easier to digest and more nutritious than their store-bought counterparts.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

• Sourdough Starter- I used a 100% hydration active sourdough starter to make this recipe. Make sure your sourdough starter is very bubbly and active before adding it to the dough.
• Bread Flour- Bread flour contains more gluten protein, which creates a chewier bread that rises well when baking.
• Water- The dough in this recipe is a 75% hydration dough. If you're new to sourdough and struggle with sticky dough, reduce the amount of water to as low as 325 grams for a 65% hydration dough.
• Kosher Salt- Enhances flavor.
• Jalapeño- I prefer fresh jalapeños in my jalapeño cheddar sourdough bread. You can leave the seeds in or remove them, depending on your tolerance for heat.
• Shredded Cheddar Cheese- Yellow cheddar cheese shows up best in the bread, but white cheddar cheese works just as well.

Quick Tip: For best results, I highly recommend buying a block of cheese and shredding it yourself. Pre-shredded cheese is coated with anti-caking agents, which prevents the cheese from melting as easily.

Substitutions and Variations

Here are a few ways you can try customizing this jalapeño cheddar sourdough recipe to fit your diet and taste preferences.

Substitutions

• Bread Flour- You can use all-purpose flour in place of bread flour if preferred. However, keep in mind that it may result in a slightly flatter, denser, and less chewy loaf. I've also substituted up to 100 grams of bread flour with 100% whole wheat flour with great results.
• Kosher Salt- Swap kosher salt with sea salt, pink Himalayan salt, or table salt.
• Fresh Jalapeño- Use pickled jalapeños, pickled banana peppers, or chipotle peppers instead of fresh jalapeño. Alternatively, swap jalapeño for mild bell pepper or extra spicy habanero.
• Cheddar Cheese- Parmesan cheese, asiago cheese, gouda, or mozzarella cheese would also taste great in this bread.

Variations

• Vegan- Swap the cheddar cheese for vegan cheddar cheese to make this recipe dairy-free.
• Bacon- Add crumbled bacon to make your jalapeño cheddar bread extra savory.
• Roasted Garlic- A few cloves of mashed roasted garlic cloves would give this sourdough bread a delicious garlic flavor.
• Chipotle- Add minced chipotle pepper in addition to the jalapeño for a smoky jalapeño cheese sourdough bread.
• Herbs- Herbs such as thyme, oregano, rosemary, or parsley add a fresh flavor.
• Corn- Add fresh corn for a delicious summertime treat.
• Honey- Balance the heat with a drizzle of sweet honey.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

• Dutch Oven- When it comes to baking sourdough bread, I swear by my trusty Lodge 6-Quart Dutch Oven. Dutch ovens are the perfect tool for bread baking because they help to lock in steam, which keeps the bread crust soft and allows the dough to rise even higher while baking.
• Kitchen Scale- Sourdough is all about ratios and percentages. If you're serious about baking sourdough bread, a food scale is a worthy investment. By accurately measuring out ingredients, you'll be able to achieve the perfect consistency and texture in your dough every time.
• Banneton Basket- If you're looking to create the perfect sourdough boule, a banneton basket (a.k.a. proofing basket) is an essential tool in your bread-making arsenal. By helping the bread dough maintain its shape during proofing, a banneton ensures that your bread will have that classic, round boule shape that we all know and love. I'm very happy with my Bread Bosses 9-Inch Round Banneton Proofing Basket.
• Bench Knife- A bench scraper acts as an extension of your hand, making the dough easier to handle during shaping. It's also great for cleaning the counter after you're done making your dough.
• Lame- Used to score the dough just before baking. Personally, I just use a razor blade. You can also use a sharp knife.

Step by Step Instructions

Here is how to make this jalapeño cheddar sourdough bread.

Step 1: Feed Sourdough Starter

Feed your sourdough starter in the morning on the day you want to make your dough.

My starter takes about 6 hours to become active and bubbly when it's stored between 70-75°F (21-24°C). This will vary depending on where you store your starter.

Signs To Look For: Bubbles breaking on the surface of the starter, the starter doubling or tripling in volume, and a slight doming at the top of the starter. You can also use the float test to check if your starter is ready to be added to your dough.

Step 2: Autolyse

About 30 minutes before your starter is ready, thoroughly mix together the flour and water in a large mixing bowl. Make sure you incorporate all of the dry flour, which takes a few minutes of mixing.

After mixing, the dough will look rough and shaggy and break apart easily if stretched. Cover with plastic wrap or a damp kitchen towel and allow to rest for 30 minutes or up to 2 hours.

Step 3: Mix Dough

Once your starter is ready, add it to the bowl with the flour and water. Spread it across the top of the dough, then use your fingertips to "dimple" it into the dough. Pull the dough over itself a few times to begin incorporating the starter.

Then, sprinkle the salt over the dough and continue to squeeze and fold until both the starter and salt are fully incorporated. This will take about 2-3 minutes.

Step 4: Stretch and Fold + Add Mix-Ins

Allow the dough to rest for 20 minutes after mixing.

Then, perform your first set of stretch and folds. This is also where you'll add the diced jalapeño and shredded cheddar cheese. Do this by spreading ¼ of both the jalapeños and cheddar cheese over the top of the dough. Then, dip your hand into a bowl of cold water before grabbing one edge of the dough and pulling it up as far as it will stretch before folding it over onto itself and the mix-ins.

Rotate the bowl 90 degrees and repeat, spreading ¼ of the jalapeños and shredded cheddar cheese over the top of the dough and folding the edge over it. Repeat this stretching and folding two more times around the dough for a total of 4 times, adding all of the jalapeños and cheddar cheese.

Then, flip the dough over so the folds are on the bottom. The mix-ins may seem a bit messy at this point but will be incorporated more as we continue stretching and folding.

Cover and allow the dough to rest for 15 minutes before performing another set of stretch and folds. Perform 5 sets of stretch and folds total.

Step 5: Bulk Fermentation

Cover the dough and allow it to rise in a warm environment (70-75°F, 21-24°C) for about 4 hours. Your dough is ready when it doubles in size, has bubbles forming on the surface, and jiggles slightly when the bowl is shaken.

Step 6: Pre-Shape

Carefully turn the dough out onto a lightly floured work surface, taking care not to deflate any of the air built up inside of it. Gently pull the dough into a rectangular shape.

Then, using your hands or a bench scraper, lift one of the short sides of the rectangle, folding it over itself and onto the middle of the dough like a letter. Repeat this fold on the opposite side of the dough. For the longer edges of the rectangle, you'll want to pull the edge of the dough out and up slightly before folding it down onto the middle. Repeat on the other long edge.

Brush away any flour on the work surface before quickly flipping the dough over so the seam side is on the counter. Use your hands or a bench scraper to gently round out the dough into a ball. Cover and allow it to rest for 15 minutes.

Step 7: Final Shape

Lightly sprinkle the top of the dough with flour, then flip it over so the seam side is facing up again.

Repeat the same shaping method followed in the pre-shape step, building a little more tension in the dough this time. Allow the dough to sit seam-side down on the counter for 1-2 minutes.

Note: Building tension helps the bread rise upwards instead of outwards as it bakes.

Step 8: Proof

Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour or oat flour.

Quickly transfer the dough into the prepared banneton with the seam side facing up. Pinch the seam closed with your fingers if it seems to be opening up at all.

Cover and allow it to proof at room temperature for about 30 minutes.

Step 9: Cold Retard

Transfer the proofed dough to the refrigerator to retard overnight. This step helps enhance the classic "sour" flavor of sourdough bread. It also helps the dough hold its shape in the oven.

Step 10: Score and Bake

About one hour before baking, place your Dutch oven and lid inside of the oven and preheat oven to 450°F. When the Dutch oven is sufficiently preheated, remove it from the oven.

Then, gently turn your dough out onto a piece of parchment paper. Score your bread about ½-inch deep. Quickly and carefully transfer your dough on the parchment paper into the preheated Dutch oven. Cover the Dutch oven and place it back inside the oven.

Bake bread covered for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes uncovered.

Did You Know? Scoring the bread creates an intentional weak spot to help the bread expand in the oven.

Step 11: Cool

Remove the bread from the Dutch oven and place it on a cooling rack. Allow the jalapeño cheddar sourdough bread to cool for at least 2 hours before slicing.

Cooling the bread is critical for achieving a well-textured loaf. Cutting into a warm loaf of sourdough bread may cause it to have a gummy, dense texture.

Tips for Success

• Find the warmest spot in your kitchen. Place your sourdough starter and bread dough in the warmest spot in your kitchen, but keep it out of direct sunlight. Next to your stovetop, on top of the refrigerator, or inside the oven with the light on are a few ways to keep your sourdough warm.
• Make sure your sourdough starter is active. A healthy sourdough starter is essential for good bread. Make sure your starter is active and bubbly before using it in your dough.
• Weigh your ingredients. Measuring your ingredients by weight rather than volume is more accurate and can lead to more consistent results.
• Keep water nearby. Sourdough is a wet, sticky dough. To make it easier to handle, especially when stretching and folding, dipping your hands in water helps prevent sticking.
• Watch the dough, not the clock. Making sourdough bread is more of a process than a recipe. Look for tell-tale signs that your dough is ready rather than relying on the clock.
• Preheat your Dutch oven. Preheat your Dutch oven inside a 450°F (230°C) oven for at least 45 minutes before baking your jalapeño cheddar sourdough bread in it.

What to Serve with Jalapeño Cheddar Sourdough Bread

There's nothing better than a slice of toasted jalapeño cheddar sourdough with lots of butter. But, what are some other ways you can use this delicious homemade sourdough bread? Here are a few ideas:

• Sandwiches- Perhaps my favorite way to use jalapeño cheddar sourdough bread is for sandwiches. Grilled cheese, BLT, turkey, BBQ pulled pork, and turkey and egg breakfast sandwiches are all fantastic on this savory sandwich bread.
• Soup- Dip a slice of toasted cheddar jalapeño bread in your favorite soup. Try tomato soup, chicken noodle soup, broccoli asparagus soup, pumpkin soup, pumpkin chili, or classic chili.
• Salad- Enjoy a slice of jalapeño cheddar sourdough alongside your favorite salad for a light and refreshing lunch. It's especially tasty with taco salad.
• Dips- Serve jalapeño cheddar sourdough bread with your favorite dips. Guacamole, salsa, hummus, and spinach artichoke are some of my favorites.
• Eggs- Jalapeño cheddar sourdough bread makes the best breakfast sandwiches. I love making bacon egg and cheese sandwiches on this bread. It's also fantastic in this scrambled eggs on toast recipe.

How to Store

Since homemade sourdough bread doesn't contain preservatives, its shelf life is often shorter than store-bought bread. And since jalapeño cheddar sourdough is made with dairy, it's best to store it in the freezer.

• Room Temperature- Wrap sourdough bread tightly in plastic wrap, or beeswax wrap, or store it in a plastic bag at room temperature for up to 2 days.
• Freezer- Store sourdough bread in a freezer-safe plastic bag for up to 3 months. I recommend slicing it prior to freezing for convenience.

Quick Tip: Do not refrigerate sourdough bread, as this can cause it to dry out and become stale.

Frequently Asked Questions

Let's Connect!

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