Introduction

Cheddar Jalapeño Sourdough is a flavorful twist on classic sourdough bread, combining sharp cheddar cheese and spicy jalapeños for a delicious kick. This hearty loaf is perfect for sandwiches, snacking, or serving alongside your favorite meal.

Cheddar Jalapeño Sourdough Bread Recipe - Recipe Image

Ingredients

1000 g Unbleached All-Purpose Flour (bread flour can be used for a chewier texture)
720 g Warm Water
100 g Active Sourdough Starter (bubbly and lively)
20 g Salt (avoid iodized salt)
200 g Cubed Full-Fat Cheddar Cheese
2 Jalapeños, seeded and diced (substitute with milder peppers if preferred)

Instructions

Step 1: Feed your starter by mixing 100 g of flour with 100 g of water. Cover and let it sit until bubbly, about 6-8 hours.
Step 2: In a large bowl, mix 720 g of warm water with 100 g of the active sourdough starter. Add 1000 g of flour and stir until no dry flour remains. Cover and rest for 1 hour.
Step 3: Sprinkle 20 g of salt over the dough and gently fold it in. Let the dough rest another 30 minutes.
Step 4: Perform 4 sets of stretch and folds every 30 minutes over the next 2 hours to develop gluten.
Step 5: Fold the cubed cheddar and diced jalapeños carefully into the dough.
Step 6: Cover and allow the dough to bulk ferment until it’s about 50% larger and airy, approximately 4-6 hours.
Step 7: Lightly flour a surface, turn out the dough, shape it, and refrigerate overnight for 8-12 hours.
Step 8: Preheat oven to 450°F with a Dutch oven inside for 30 minutes. Bake the bread covered for 30 minutes, then remove the lid and bake an additional 10-15 minutes until golden brown.
Step 9: Transfer the bread to a wire rack and cool for at least 1 hour before slicing.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
Adjust jalapeño quantity depending on your heat preference or substitute with mild peppers like poblano.
Adding grated cheese on top before baking can create a crispy cheesy crust.
Make sure your starter is very active to ensure good fermentation and rise.

Storage

Store the bread at room temperature wrapped in a clean kitchen towel or bread bag for up to 3 days. For longer storage, slice and freeze the bread, then toast or warm slices directly from the freezer. Reheat the whole loaf in a 350°F oven for 10-15 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh jalapeños with seeds?

Removing the seeds reduces the heat, but if you prefer spicier bread, you can include some or all of the seeds. Just be cautious as the heat level will increase significantly.

How do I know when my sourdough starter is active enough?

An active starter should be bubbly, double in size within 4-6 hours of feeding, and have a pleasant, slightly tangy aroma. A float test—dropping a spoonful into water to see if it floats—can also indicate readiness.

Cheddar Jalapeño Sourdough Bread Recipe

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4.5 from 119 reviews

This Cheddar Jalapeño Sourdough bread combines the tangy flavor of traditional sourdough with the rich, creamy sharpness of cheddar cheese and a spicy kick from fresh jalapeños. The bread is naturally fermented, offering complex flavors and a chewy texture with a crisp crust, making it an excellent choice for sandwiches or as a flavorful accompaniment to any meal.

Author: Kai
Prep Time: 1 hour 30 minutes (excluding starter feed and overnight chill)
Cook Time: 45 minutes
Total Time: 4 hours 10 minutes active + 14-18 hours including fermentation and chilling
Yield: 12 servings (1 large loaf) 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Starter

100 g Sourdough Starter (active and bubbly)
100 g Unbleached All-Purpose Flour
100 g Water (room temperature)

Dough

1000 g Unbleached All-Purpose Flour
720 g Warm Water
20 g Salt (non-iodized)
200 g Cheddar Cheese (cubed, full-fat)
2 pcs Jalapeños (seeded and diced)

Instructions

Feed your starter: Mix 100 g of flour with 100 g of water to feed your sourdough starter. Cover and let it ferment for 6-8 hours until it becomes bubbly and active.
Mix the dough: In a large mixing bowl, combine 720 g of warm water with 100 g of the bubbly sourdough starter. Add 1000 g of flour and stir until no dry flour remains. Cover the dough and let it rest for 1 hour to autolyse.
Add salt: Sprinkle 20 g of salt over the dough. Gently fold to incorporate the salt evenly. Allow the dough to rest another 30 minutes.
Stretch and fold: Over the next 2 hours, perform four sets of stretch and folds at 30-minute intervals to develop gluten structure and strengthen the dough.
Incorporate mix-ins: Carefully fold the cubed cheddar cheese and diced jalapeños into the dough ensuring even distribution without deflating the dough too much.
Bulk ferment: Cover the dough and let it rise until it increases in size by about 50% and becomes airy. This usually takes about 4-6 hours depending on room temperature.
Shape and chill: Lightly flour a clean surface, turn the dough out, and shape it into a round loaf. Place it in a banneton or bowl and refrigerate overnight for 8-12 hours for a cold retard fermentation.
Preheat and bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes to ensure it is evenly heated. Place the chilled dough into the hot Dutch oven, cover and bake for 30 minutes.
Finish baking: Remove the lid from the Dutch oven and bake the bread uncovered for an additional 10-15 minutes to develop a deep golden crispy crust.
Cool: Transfer the baked bread to a wire rack and let it cool for at least 1 hour to set the crumb before slicing.

Notes

Use full-fat cheddar cheese for the richest flavor and best melting texture.
Adjust jalapeño quantity for milder or hotter spice levels.
Be sure to use non-iodized salt to avoid hindering fermentation.
Allow the dough sufficient time to rise and ferment for optimum sourdough flavor.
Cooling the bread completely before slicing prevents a gummy texture.
Use a Dutch oven or a heavy lidded pot to replicate a steam oven environment and achieve a crisp crust.

Keywords: sourdough bread, cheddar cheese bread, jalapeño bread, artisan bread, fermented bread, spicy bread, homemade bread