Jalapeño Cheddar Sourdough Bread

Sourdough? Classic.

Cheddar? Delicious.

Jalapeños? A spicy little upgrade your taste buds didn’t know they needed.

This Jalapeño Cheddar Sourdough Bread is the perfect blend of tangy, cheesy, and just the right amount of heat. 

The crunchy golden crust? Perfection. The soft, cheesy interior with melty pockets of sharp cheddar? Unreal. 

And let’s not forget those spicy jalapeños that give each bite a little kick—because boring bread is not an option here.

Sure, sourdough takes time, patience, and a little dough magic, but trust me, this loaf is worth every second. It’s the kind of bread that makes your entire kitchen smell like a bakery, the kind of bread that gets devoured before it even fully cools. 

Whether you’re slathering it with butter, dunking it into soup, or eating it straight from the loaf like a carb-loving champion, this recipe is a must-bake.

If you’re new to sourdough, don’t stress—I’ve got all the steps laid out for you. If you’re a seasoned sourdough baker, well, get ready to elevate your bread game with this flavor-packed masterpiece.

Let’s get baking!

If you love sourdough recipes you may also enjoy my Chocolate Chip Sourdough Bread or my Sourdough Discard Crackers.

WHY YOU’LL LOVE THIS JALAPEÑO CHEDDAR SOURDOUGH BREAD RECIPE

• Golden, crunchy crust with the perfect chewy interior.
• Sharp cheddar & jalapeños = bold, addicting flavor.
• Naturally fermented for that classic sourdough tang.
• Perfect for sandwiches, soup-dipping, or eating straight from the loaf.
• Worth every minute of the process.

SIMPLE INGREDIENTS YOU NEED FOR THE JALAPENO CHEDDAR SOURDOUGH BREAD RECIPE

You will need the following ingredients listed below to make the delicious sourdough bread (the exact measurements, nutritional information and full recipe are in the recipe card at the bottom of the post):

For the Dough:

• Active sourdough starter – The heart of the loaf. Make sure it’s bubbly and passes the float test.
• Warm water – Helps the dough develop structure.
• Bread flour – High-protein flour gives the loaf strength and chew.
• Salt – Essential for flavor and structure.

For the Flavor Boost:

• Sharp cheddar cheese – Shredded for melty, cheesy goodness.
• Sliced fresh jalapeños – Fresh or pickled jalapenos for that perfect heat.

HOW TO MAKE THE JALAPEÑO CHEDDAR SOURDOUGH RECIPE

1. Feed Your Starter (4-8 Hours Before Baking)

• Mix 50g of starter with 100g flour and 100g water (1:2:2 ratio).
• Let it double in size before using. Need to check if it’s ready? Drop a spoonful in water—if it floats, you’re good to go.

2. Mix the Dough

• In a large bowl, dissolve the active starter in warm water until it looks milky.
• Add the bread flour and salt. Mix with a wooden spoon or dough whisk until a shaggy dough forms.

3. Rest & Hydrate

• Cover with a kitchen towel and let it rest for 1 hour—this allows the flour to absorb the water, making the dough easier to handle.

4. Stretch & Fold (Incorporating the Good Stuff)

• Every 30 minutes, perform 3-4 sets of stretch and folds to build gluten strength.
• On the second round, gently spread the jalapeños and shredded cheddar over the dough. Fold them in as you stretch.
• After the last stretch and fold, cover and let it bulk ferment at room temperature (3-12 hours, depending on room temp & starter activity).

5. Shape the Dough

• Lightly flour a countertop and gently shape the dough into a rectangle.
• Fold it like an envelope, then gently roll the dough from one end to the other, creating a dough ball. Then, using gentle push-and-pull motions, create surface tension on the top.
• Let it rest seam-side up in a floured banneton basket or towel-lined bowl.
• Remove any jalapeños that have popped out on the surface of the dough to prevent burning in the oven.

6. Cold Proof for Deep Flavor

• Cover and let it rest at room temp for 30-60 minutes, then refrigerate for 12-48 hours (longer = more flavor). Wrap a damp tea towel around the bread dough to keep it fresh and moist.

7. Score & Bake Like a Pro

• Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes.
• Flip the dough onto parchment paper, dust lightly with rice flour (optional), and score the topof the dough with a razor blade or sharp knife.
• Transfer to the preheated Dutch oven, bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown.

8. Cool (If You Can Wait That Long)

• Let the bread cool on a wire rack for at least an hour—this prevents a gummy texture.
• Slice, slather with butter, and enjoy every cheesy, spicy, sourdough-packed bite.

TIPS AND TRICKS FOR BEST RESULTS

• Use an Active, Bubbly Starter – Your sourdough starter should be doubled in size, bubbly, and pass the float test before using. An underfed starter = dense, sad bread.
• Don’t Rush the Bulk Fermentation – Depending on your kitchen temperature, bulk fermentation can take anywhere from 3 to 12 hours. Warmer room? It’ll rise faster. Cooler room? Give it more time.
• Stretch & Fold with Intention – This process builds gluten structure, making your bread chewier and stronger. Be gentle but firm and fold every 30 minutes for the first few hours.
• Add the Cheese & Jalapeños at the Right Time – Incorporate the cheddar and jalapeños on the second stretch & fold so they distribute evenly without tearing the dough.
• Cold Proof for Maximum Flavor – A 12-48 hour fridge proof develops deeper sourdough tang and better structure. Longer proof = better taste and digestibility.
• Score with Confidence – Use a razor-sharp lame or knife to score deeply and allow gases to escape. This helps the bread expand properly in the oven.
• Preheat Your Dutch Oven – A hot Dutch oven traps steam, giving your loaf that crispy, crackly crust we all crave. Preheat for at least 15 minutes at 450°F (230°C).
• Prevent the Bottom from Burning – Place a baking sheet on the rack below your Dutch oven to diffuse heat and keep the bottom of the loaf from getting too dark.
• Let It Cool Before Slicing – I know, I know—it smells amazing. But cutting too soon = gummy bread. Let it cool for at least 1 hour to set properly.
• Experiment with Cheese & Spice Levels – Prefer milder heat? Use fewer jalapeños. Want more kick? Toss in some red pepper flakes. Love extra cheese? Go ahead, add more cheddar—I won’t judge.

STORING LEFTOVER EASY SOURDOUGH BREAD RECIPE

• Room Temperature Storage (Best for Freshness) – Keep your bread wrapped in a clean kitchen towel or store it in a paper bag at room temperature for up to 3 days. This keeps the crust crisp while preventing it from drying out. Avoid storing it in plastic—it makes the crust go soft.
• Refrigeration (Not Recommended) – Storing sourdough in the fridge can actually dry it out faster. If you need longer storage, freezing is a better option.
• Freezing for Longer Storage – Slice the bread and wrap each piece tightly in plastic wrap, then place them in a large freezer bag or airtight container. It will stay fresh for up to 3 months.
• Reheating for Fresh-Baked Taste – For slices, pop them in the toaster for a crispy finish. To refresh a whole or half loaf, bake at 300°F for 10-15 minutes until warm and crisp.
• Prevent Soggy Bread When Defrosting – If frozen, let slices thaw at room temperature before toasting. If reheating a whole loaf, place it in the oven directly from frozen to keep the crust from getting soft.

FAQS

CAN I USE PICKLED JALAPENOS INSTEAD OF FRESH JALAPENOS?

Yes! Pickled jalapeños work great and add a tangy kick to the bread. If using fresh, make sure they’re thinly sliced so they distribute evenly throughout the shaped dough.

HOW DO I GET A BEAUTIFUL CRUST ON MY JALAPEÑO CHEDDAR SOURDOUGH BREAD?

For that crusty loaf with a golden finish, bake in a Dutch oven and preheat it for at least 15 minutes. Using a piece of parchment paper to transfer the dough prevents sticking and helps maintain shape. Also, a longer cold ferment (12-48 hours) enhances texture and crust development.

WHAT’S THE BEST WAY TO SHAPE THE JALAPEÑO CHEDDAR SOURDOUGH DOUGH?

After the dough rest, place it on a lightly floured surface and gently stretch it into a rectangle. Fold the opposite side over to the middle of the dough, then do a quarter turn and repeat. Use a bench scraper or bench knife to create tension for a round, structured loaf.

CAN I USE WHOLE WHEAT FLOUR OR RYE FLOUR INSTEAD OF THE BREAD FLOUR?

Yes! You can swap up to 20% of the bread flour for whole wheat flour or rye flour to add more depth of flavor. Too much whole grain flour can make the dough dense, so balance it with bread flour or all-purpose flour for structure.

WHY DOES MY SOURDOUGH HAVE A SOFT INTERIOR INSTEAD OF BEING AIRY?

A soft interior usually means the dough rise wasn’t long enough, or the dough was overhandled. Next time, ensure your bulk rise is complete before shaping, and avoid excessive deflation.

CAN I REFRIGERATE THE DOUGH OVERNIGHT AND BAKE THE NEXT DAY?

Yes! This is called a cold ferment, and it actually improves flavor. Place the shaped dough in a proofing basket, cover the bowl with a damp towel, and refrigerate for up to 48 hours. Bake straight from the fridge for better oven spring.

CAN I FREEZE INDIVIDUAL SLICES?

Absolutely! Slice the entire loaf, wrap individual slices in plastic bags or a bread bag, and freeze. Reheat in the toaster or oven at 300°F for 5-10 minutes for that fresh-baked taste.

Other Spicy Food You May Enjoy!

• Easy Air Fryer Jalapeno Poppers
• Healthy Jalapeno Popper Dip
• Air Fryer Jalapeno Cheddar Bagels
• Jalapeno Popper Stuffed Spaghetti Squash
• Crispy Buffalo Tofu In The Air Fryer
• Air Fryer Spicy Buffalo Chicken Tenders
• Spicy Salmon Sushi Bowls
• Hot Honey Salmon Bowls With Sriracha Mayo
• Crispy Rice Sushi With Spicy Tuna
• Easy Buffalo Chicken Caesar Wraps
• Crockpot Buffalo Chicken Dip
• High Protein Buffalo Chicken CrunchWrap 

IF YOU TRIED THIS CRUSTY ARTISAN LOAF PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS BREAD DOUGH RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails