Easy Jalapeno Cheddar Sourdough Bread

This post is all about making Easy Jalapeño Cheddar Sourdough Bread.

There’s something about the combination of sourdough’s tangy flavor, gooey melted cheddar, and the kick of jalapeños that makes this bread absolutely irresistible.

It’s the kind of bread that doesn’t just accompany a meal—it is the meal.

The first time I tried making jalapeño cheddar sourdough bread, I was nervous. My sourdough journey had just started, and I wasn’t sure if I could pull off adding ingredients to the dough without messing it up. But I’m so glad I took the leap! This bread quickly became a family favorite, and now I’m sharing the simplified version with you.

Why You’ll Love This Jalapeno Cheddar Sourdough Bread

This recipe takes everything you already love about sourdough and adds a bold, cheesy twist. The jalapeños bring just enough heat, while the cheddar creates pockets of melty goodness. Whether you’re serving it alongside chili or enjoying it on its own, this bread is a guaranteed crowd-pleaser.

Ingredients:

• 100 g active sourdough starter
• 360 g warm water
• 50 g whole wheat flour
• 450 g bread flour
• 10 g fine sea salt (2 tsp)
• 113 g sharp cheddar cheese (4 oz) cut into small cubes
• 60 g (1/4 cup) jalapeños, sliced or diced

Instructions:

Mixing:

• In a large bowl, add the 360 g of warm water, then add the 100 g of active starter. The starter should float if it’s active. If not, your starter is not ready. Mix the starter and water together.
• Add both flours and salt and mix until a shaggy dough forms.
• Allow the dough to rest for 30 minutes covered.

Stretch/Fold & Incorporate Add Ins:

• Perform 3 sets of stretch and folds, wait 30 minutes between each set.
• Incorporate the jalapeños and cheddar into the dough during the second set of stretch and folds. As I stretched each side I added a layer of the toppings then folded dough on top of it.

Fermentation:

• After the 3rd set of stretch and folds, let your dough rest at room temp for roughly 2-3 hours.

Shaping and Second Rise:

• Turn the dough onto a lightly floured surface and tuck the edges under and pull/push the dough on the surface to build tension and create a tight ball shape. I add a little flour to the top of the dough to keep it smooth here as I’m pushing/pulling.
• Flip the dough smooth side down into a floured proofing basket.
• You can either allow to rise at room temperature for 2-3 hours/until it has risen 20-30% and then bake or what I do is place the covered basket in the fridge overnight for bulk fermentation and bake anytime the following day.

Baking:

• Preheat the oven to 450°F (190°C) with the Dutch oven inside it.
• Remove dough from fridge and flip onto a piece of parchment paper seem side down.
• Score your bread with a lame.
• Carefully place the parchment paper with dough on top into the Dutch oven, cover with lid.
• Bake for 30 minutes, then remove the lid and bake an additional 20-25 minutes or until the crust is the desired color. (I sometimes lay a piece of foil on top if it’s getting too dark for my liking.)

Cooling and Savoring:

• Try your best to let the bread cool before slicing and savoring the magic of Jalapeño Cheddar Sourdough Bread.. but you guys know I can’t resist cutting into mine right from the oven!

The first time I made this bread, I didn’t tell anyone what was in it. My family loves surprises, and when they tore into the loaf to find gooey cheddar and spicy jalapeños, their reactions were priceless. Now, every time I bake it, I think back to that moment—and it’s still their most-requested bread recipe.

FAQ

Q: Can I use pickled jalapeños instead of fresh?
A: Absolutely! Pickled jalapeños add a tangy twist and are a great option if you want to skip the spice of fresh peppers.

Q: What type of cheddar works best?
A: Sharp or extra-sharp cheddar is ideal for maximum flavor, but you can experiment with different cheeses like pepper jack or gouda.

Q: My dough feels too sticky. What should I do?
A: Sourdough dough can be sticky! Lightly flour your hands and work surface, and don’t be afraid to let the dough rest for a few minutes between handling—it helps it firm up.

Q: How do I store leftovers?
A: Wrap the bread in a kitchen towel and store it at room temperature for up to 3 days. For longer storage, slice and freeze it in a resealable bag.

Making jalapeño cheddar sourdough bread is one of those projects that feels fancy but is surprisingly simple once you try it. I hope this recipe inspires you to get creative with your sourdough baking.

If you try it, let me know—I’d love to hear how it turns out!