This Jalapeño Cheddar Sourdough Bread is both cheesy and spicy with a perfectly crusty, golden-brown exterior. Made using fresh jalapeños and shredded cheddar cheese, it's an easy sourdough bread recipe that requires no yeast or kneading.

A sliced loaf of jalapeño cheddar sourdough bread on a wooden cutting board.

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

First on my list? Jalapeño cheddar sourdough bread.

I discovered jalapeño cheddar bread at a local grocery store months before I began baking sourdough. It was cheesy, a bit spicy, and perfect for sandwiches or toast.

My sourdough version includes plenty of fresh diced jalapeño peppers and freshly grated sharp cheddar cheese. It relies solely on active sourdough starter for leavening and bakes up to crusty, golden-brown perfection inside a Dutch oven.

I also don't bother with the autolyse step to keep things simple, especially since I've found it doesn't make a big difference unless I'm making whole wheat sourdough bread.

If you want to take your sourdough bread game up a notch, I highly recommend giving this recipe a try. I think it will quickly become one of your favorites, just like it is for me.

Just getting started with sourdough? Check out my Beginner's Guide to Sourdough Bread.

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 sourdough starter to make this recipe. In my 70°F kitchen, I feed my starter about 6 hours before making the dough.
Bread Flour- Bread flour contains more gluten-forming proteins, which helps the jalapeño cheddar sourdough bread rise and gives it a chewier texture. You can also use all-purpose flour or a bit of whole wheat flour.
Water- This recipe makes a 75% hydration dough. You can adjust the water amount to make the dough less or more hydrated, depending on your preference and comfort with handling sticky dough.
Kosher Salt- Enhances the flavor of the sourdough bread. If you use table salt instead, measure by weight or use half the amount.
Jalapeño- I like to use fresh jalapeños, especially during the summer. You can leave the seeds in or remove them, depending on how spicy you want it. You can also use pickled jalapeños (or pickled banana peppers) if they are well-drained and patted dry.
Shredded Cheddar Cheese- Yellow cheddar cheese stands out best in the bread, but white cheddar works just as well. You can also swap the cheddar for another type of cheese like monterey jack or gouda.

The ingredients to make jalapeño cheddar sourdough bread. Each ingredient is labeled with text. They include cheddar, bread flour, sourdough starter, salt, jalapeño, and water.

Tips for Success

Find a warm spot for fermentation. Place your sourdough starter and dough in the warmest spot in your kitchen, such as inside your oven with the light on. Avoid direct sunlight.
Use an active starter. Ensure your sourdough starter is active and bubbly before using it. A healthy, active starter is essential for proper fermentation and a good rise.
Weigh your ingredients. Measure ingredients by weight instead of volume for more consistent results.
Focus on the dough, not the clock. Sourdough bread-making is about observing signs of readiness, like doubling in size and surface bubbling, rather than sticking strictly to a schedule.
Preheat your Dutch oven. Preheat your Dutch oven at 450°F for at least 45 minutes before baking your jalapeño cheddar sourdough bread for best results.

How to Make Jalapeño Cheddar Sourdough Bread

Here is how to make sourdough bread with jalapeños and cheddar cheese.

Feed Sourdough Starter

Feed your sourdough starter in the morning on the day you plan to make your bread.
It should become active and bubbly in about 6 hours at a temperature between 70-75°F.

The top of a bubbly sourdough starter in a small jar.

Mix Dough

In a large mixing bowl, combine bread flour, warm water, active sourdough starter, and kosher salt.
Mix until a shaggy dough forms and all the dry flour is incorporated.

The final dough after mixing in the sourdough starter and kosher salt.

Perform Stretch and Folds + Add Mix-Ins

After mixing, let the dough rest for 30 minutes.
Then, start your first set of stretch and folds. Sprinkle ¼ of the diced jalapeños and shredded cheddar cheese on top of the dough. Lightly wet your hand, then grab one edge of the dough, pull it up as far as it stretches, and fold it over onto itself and the mix-ins.
Rotate the bowl 90 degrees and repeat, adding another ¼ of the jalapeños and cheese on top of the dough and folding it over. Repeat this process two more times around the dough until all the jalapeños and cheese are added.
Flip the dough so the folds are at the bottom. The mix-ins might look a bit messy, but they'll blend in better as we continue.
Cover and let the dough rest for 20 minutes. Then, do another set of stretch and folds. Repeat this process for a total of 4 sets of stretch and folds.

The dough stretched over itself and the mix-ins.

Jalapeño cheddar bread dough during a set of stretch and folds.

Jalapeño cheddar sourdough bread dough after a set of stretch and folds.

Bulk Fermentation

Cover the dough and allow it to rise in a warm environment (70-75°F) 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.

Pre-Shape

Turn the dough out onto a lightly floured surface and gently pull it into a rectangle.
Starting with one of the short edges of the rectangle, pull and stretch it, then fold it over towards the center of the dough. Repeat with the opposite short edge of the rectangle, bringing it over to meet the first fold in the center.
Next, take one of the longer edges of the rectangle and gently pull it out and up slightly. Then, fold it over toward the center of the dough. Repeat with the opposite edge.
Gently flip the dough over so that the seam side is facing down. Using your hands or a bench scraper, carefully shape the dough into a round ball by tucking the edges underneath, and rotating it as needed to create tension on the surface.
Cover and rest for 15-20 minutes.

A well-fermented dough turned out onto a lightly floured countertop.

The dough folded in thirds like a letter.

The dough being folded during the pre-shape step.

Final Shape

Lightly sprinkle flour on top of the dough, then gently flip it over so the seam side is facing up.
Repeat the shaping process to create tension in the dough and shape it into a round ball.
Let the dough rest seam-side down on the counter for 1-2 minutes.

A rounded dough ball on a butcher block countertop.

Transfer to Proofing Basket

Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour.
Transfer the dough to your proofing basket with the seam facing up, pinching the seam closed to seal.

Jalapeño cheddar sourdough bread dough in a banneton basket.

Cold Ferment

Cover your proofing basket and transfer the dough to the refrigerator.
Let the dough ferment in the refrigerator overnight or for 12-16 hours to enhance the sour flavor and help hold its shape.

The jalapeño cheddar dough after retarding in the refrigerator overnight.

Score and Bake

About an hour before baking, preheat the oven to 450°F with a Dutch oven and lid inside.
Turn the dough out onto parchment paper or a bread sling. Score it along one side about ½-inch deep.
Drop a couple of ice cubes into the hot Dutch oven just before baking to create steam.
Carefully transfer your dough (on the bread sling or parchment paper) into the preheated Dutch oven. Immediately cover the Dutch oven and place it back into the oven to trap the steam.
Bake the bread covered for 30 minutes.
After 30 minutes, remove the lid to allow the bread to brown. Continue baking uncovered for an additional 10-15 minutes, or until it reaches your desired level of darkness.

Scored jalapeño cheddar sourdough on parchment paper before baking.

The baked loaf of jalapeño cheddar sourdough bread inside of a Dutch oven.

Cool

Remove the bread from the Dutch oven and let it cool on a rack for at least 2 hours before slicing.

Baker's Schedule

Here is an example of a schedule you can use to make this fresh jalapeño cheddar sourdough bread.

Day 1

8:00 AM: Feed Sourdough Starter.

2:00 PM: Mix Dough.

2:30-4:30 PM: Stretch & Folds + Add Mix-Ins.

4:30-8:30 PM: Bulk Fermentation.

8:30-8:50 PM: Pre-Shape.

8:50 PM: Final Shape.

9:00 PM-9:00 AM (Next Day): Cold Ferment.

Day 2

8:00-9:00 AM: Preheat Dutch Oven.

9:00-9:45 AM: Score and Bake.

9:45-11:45 AM: Cool.

Note: Timing will vary based on your sourdough starter and the temperature and humidity of your kitchen.

A loaf of jalapeño cheddar sourdough bread cut in half to show the crumb texture and filling.

How to Store

Homemade jalapeño cheddar sourdough bread is best enjoyed within 24 hours of baking.

Uncut loaves stay fresh for up to 2 days at room temperature. Once sliced, store in an airtight container for 2 days, then freeze for up to 3 months.

Avoid refrigeration as it can cause the bread to become stale quickly.

What to Serve with Jalapeño Cheddar Sourdough Bread

You can simply enjoy a slice of toasted jalapeño cheddar sourdough with butter or cream cheese, or try one of these delicious ideas:

Breakfast- Make a delicious bacon, egg, and cheese breakfast sandwich or sourdough avocado toast.
Sandwiches- Use it for turkey, grilled cheese, BLT, or BBQ pulled chicken.
Soup- Dip it in tomato, chicken noodle, broccoli asparagus, or pumpkin soup. For a more hearty meal, pair it with pumpkin chili or classic chili.
Salad- Pair it with your favorite salad for a satisfying lunch.
Dips- Serve it with guacamole, salsa, hummus, black bean corn dip, or spinach artichoke dip for a flavorful snack.

A whole loaf of jalapeño cheddar sourdough bread on a wooden bread peel.

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].

More Sourdough Bread Recipes

📖 Recipe

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5 from 1 vote

Jalapeño Cheddar Sourdough Bread

Course Bread

Cuisine American

Prep Time 1 1

Cook Time 45

Cooling Time 2

Total Time 1 3 45

Servings slices

Calories 205kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

500 grams bread flour
375 grams warm water 80-90°F (26-32°C)
100 grams active sourdough starter
10 grams kosher salt
1-2 whole jalapeños minced
2 ½ cups sharp cheddar cheese shredded
Rice flour for dusting banneton
2 ice cubes for creating steam inside the Dutch oven (optional)

Instructions

Feed your sourdough starter in the morning on the day you plan to make your bread. It should become active and bubbly in about 6 hours at a temperature between 70-75°F.
In a large mixing bowl, combine bread flour, warm water, active sourdough starter, and kosher salt. Mix until a shaggy dough forms and all the dry flour is incorporated.
500 grams bread flour, 375 grams warm water, 100 grams active sourdough starter, 10 grams kosher salt
After mixing, let the dough rest for 30 minutes. Then, start your first set of stretch and folds. Sprinkle ¼ of the diced jalapeños and shredded cheddar cheese on top of the dough. Lightly wet your hand, then grab one edge of the dough, pull it up as far as it stretches, and fold it over onto itself and the mix-ins. Rotate the bowl 90 degrees and repeat, adding another ¼ of the jalapeños and cheese on top of the dough and folding it over. Repeat this process two more times around the dough until all the jalapeños and cheese are added. Flip the dough so the folds are at the bottom. The mix-ins might look a bit messy, but they'll blend in better as we continue. Cover and let the dough rest for 20 minutes. Then, do another set of stretch and folds. Repeat this process for a total of 4 sets of stretch and folds.
1-2 whole jalapeños, 2 ½ cups sharp cheddar cheese
Cover the dough and allow it to rise in a warm environment (70-75°F) 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.
Turn the dough out onto a lightly floured surface and gently pull it into a rectangle. Starting with one of the short edges of the rectangle, pull and stretch it, then fold it over towards the center of the dough. Repeat with the opposite short edge of the rectangle, bringing it over to meet the first fold in the center. Next, take one of the longer edges of the rectangle and gently pull it out and up slightly. Then, fold it over toward the center of the dough. Repeat with the opposite edge. Gently flip the dough over so that the seam side is facing down. Using your hands or a bench scraper, carefully shape the dough into a round ball by tucking the edges underneath, and rotating it as needed to create tension on the surface. Cover and rest for 15-20 minutes.
Lightly sprinkle flour on top of the dough, then gently flip it over so the seam side is facing up. Repeat the shaping process to create tension in the dough and shape it into a round ball. Let the dough rest seam-side down on the counter for 1-2 minutes.
Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour. Transfer the dough to your proofing basket with the seam facing up, pinching the seam closed to seal.
Cover your proofing basket and transfer the dough to the refrigerator. Let the dough ferment in the refrigerator overnight or for 12-16 hours to enhance the sour flavor and help hold its shape.
About an hour before baking, preheat the oven to 450°F with a Dutch oven and lid inside.
Turn the dough out onto parchment paper or a bread sling. Score it along one side about ½-inch deep. Drop a couple of ice cubes into the hot Dutch oven just before baking to create steam. Carefully transfer your dough (on the bread sling or parchment paper) into the preheated Dutch oven. Immediately cover the Dutch oven and place it back into the oven to trap the steam. Bake the bread covered for 30 minutes. After 30 minutes, remove the lid to allow the bread to brown. Continue baking uncovered for an additional 10-15 minutes, or until it reaches your desired level of darkness.
Remove the bread from the Dutch oven and let it cool on a rack for at least 2 hours before slicing.

Notes

Storage: Store leftovers in an airtight container for up to 2 days at room temperature or for up to 3 months in the freezer.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.