Easy Jalapeno Cheddar Sourdough Bread
This jalapeno cheddar sourdough bread recipe is cheesy, slightly spicy, and delicious!
This easy sourdough recipe features fresh jalapenos, creamy cheddar, and sea salt. It has a beautiful golden crust and is easy to slice.
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My family loves this decadent sourdough bread. It’s perfect layered with slices of ham or toasted and slathered with butter—just add a side of scrambled eggs!
Feature it as a cozy side to your favorite soup, or slice it and eat it with cream cheese. There is no wrong way to enjoy this succulent, spicy loaf.
Most importantly, this recipe is simple- even beginner breadbakers can nail it!
Find more easy sourdough recipes here: beginner’s bread, double chocolate, chocolate chip, and enriched sourdough loaf.
Why You’ll Love This Sourdough Bread
- I’ve created this recipe to be simple and easy: there is only one set of stretch and folds, and the rest is hands-off time!
- This recipe is flexible. You can substitute the regular cheddar for sharp cheddar, pepper jack, or white cheddar. You can also use pickled jalapenos if desired!
- This flavorful sourdough loaf is perfect for sandwiches or breakfast. The cheese melts when toasted– delightful!
Ingredients
You need just a few simple ingredients for this decadent bread loaf:
- 300 grams Bread flour
- 200 grams All purpose flour
- 50 grams active sourdough starter: I feed my starter 6-8 hours before making this recipe. Learn how to feed and maintain your starter.
- 280 grams warm water
- 2 tsp Sea salt
- 1/2 cup fresh jalapenos, chopped (you can use pickled if desired)
- 1 heaping cup of shredded cheddar cheese
To make this recipe, you will also need a large bowl, parchment paper, plastic wrap (or damp tea towel), a proofing basket (or large mixing bowl), and a Dutch oven.
Baker’s Schedule
Keep in mind that the bulk fermentation time will vary depending on the temperature of your home. Our kitchen is set at 71 degrees F, but the bulk fermentation time will change if your kitchen is cooler or warmer.
- 9:30 pm: Create the dough (leaving out the inclusions of cheese and jalapenos), mix well, and cover for 30 minutes.
- 10:00 pm: Add the inclusions and perform one set of stretch and folds. Cover the dough for the long ferment.
- 8:00 am: Shape the dough, place it in banneton, cover it, and refrigerate it for one hour.
- 9:00 am: Preheat the oven and bake!
How To Make Sourdough Jalapeno Cheddar Bread (Step By Step With Photos)
Before starting this recipe, make sure you have an active, bubbly sourdough starter. You can learn more about feeding and maintaining your sourdough here.
Step 1: Mix the dough and let rest
Whisk together the sourdough starter and water. Then add the bread flour, all-purpose flour, and active starter.
Mix the dough together with a dough whisk or slightly damp hands until it forms a rough, shaggy ball. Cover with a damp tea towel and let it rest for 30-45 minutes.
Step 2: Add jalapenos and cheddar cheese
Add your inclusions to the bread dough and perform one set of stretch and folds. Gently stretch one side of the dough up and out, then fold it over on itself. Then, work your way around the dough, stretching and folding each side. Tuck the inclusions into the dough as you work your way around. Repeat 2-3 times.
I only do one set of stretch and folds on this dough; if you’d like to do more sets, you can!
Let dough rest overnight or until double in size (first ferment)
Cover and let the dough rise in a warm spot for 8-10 hours, or until it has just about doubled in size.
Step 3: Shape bread dough + cold fermentation
To shape: Turn the dough onto a work surface dusted with flour. Take one side of the dough and fold it over onto itself. Work the way around the dough, folding each side into the center of the dough. (Kind of like folding an envelope).
Carefully flip the dough over. Continue to shape the dough by giving it a quarter turn on the tabletop. Then, turn it again, gently adding surface tension to the dough.
Place the dough in a floured banneton basket OR a large bowl dusted with flour. Cover with a tea towel or plastic wrap and refrigerate for one hour.
Due to all of the delicious inclusions, this dough is heavy. Be gentle when shaping your dough so that you don’t break the surface of the bread.
Step 5: Bake
Preheat the oven to 425 degrees F.
Set the dough on a piece of parchment paper.
Use a sharp razor blade to score your dough on one side. Because of the inclusions, it’s harder to get a decorative score on this loaf. (Learn more about sourdough scoring here).
Put the dough into a COLD Dutch oven. Place into the hot oven and bake for 25 minutes. Remove the lid and finish backing for 22-25 minutes or until the bread is golden brown.
Let the bread cool for one hour before slicing. If you slice into it too soon, the middle will be doughy. Use a bread knife to cut. I like to quarter my bread and then slice it.
Notes
As mentioned above, the room temperature will significantly affect the rise time of the dough. I made this recipe in a kitchen with a room temperature of 71 degrees F, which took 9 hours to rise.
Take note that doughs with heavy inclusions can take a long time to rise.
When it’s done fermenting, the dough will be double in size and may have a few bubbles on the side or top of the dough. If you are using a glass bowl, you will see lots of beautiful bubbles on the bottom forming on the bottom of the dough.
I like to try to tuck all of the jalapeños and cheese into the bread if possible. During the final shape, I will tuck any stray pieces back into the loaf of bread.
Variations
Add bacon bits, chives, garlic salt, or pickled jalapenos to give this classic loaf a unique twist.
How To Store
Store the bread in an airtight container or plastic bag or wrapped in a kitchen towel for 3-4 days. I like to stick my bread back into the Dutch oven and shut the lid—it keeps fresh for several days.
Easy Jalapeno Cheddar Sourdough Bread Recipe
Equipment
- 1 Large Bowl for mixing dough
- 1 Dutch Oven for baking
- Parchment paper
- Banneton optional
Ingredients
- 300 grams bread flour
- 200 grams all purpose flour
- 50 grams sourdough starter fed: bubbly and active
- 280 grams warm water
- 2 tsp salt
- 1/2 cup chopped jalapenos or pickled jalapenos
- 1 cup cheddar cheese grated
Instructions
- In a large bowl whisk together the warm water and sourdough starter.
- Add the all purpose flour, bread flour and salt. Using slightly damp hands mix all the ingredients together until a rough, shaggy dough ball forms. Cover with a damp tea towel and let rest for 30-45 minutes.
- Chop jalapenos and shred cheddar cheese. Add them to the dough. Perform one set of stretch and folds, tucking the cheese and jalapenos in as you work. Complete one set of stretch and folds by grabbing one side of the dough, stretching it up and away from the dough ball, and then folding it back over on the dough. Rotate the dough and repeat 3-4 times, working your way around the dough.
- Cover the dough with a damp tea towel or plastic and let ferment overnight, around 8-10 hours. (Temperature dependent, see full post for details on fermenting times).
The Next Morning
- Dump the dough out onto a lightly floured work surface. Shape the dough: Fold each side of dough into the center of the dough, creating a round ball. Gently flip the dough over. Gently rotate and push the dough in a circle, creating some tension on the surface of the dough.
- Place the dough into a banneton or floured bowl and cover with a damp tea towel. Place the dough into the fridge for one hour.
- Preheat the oven to 425 degrees. Remove the bread from the fridge and place on a piece of parchment paper. Set the dough into a cold Dutch oven and place into the preheated oven. Bake for 25 minutes, remove the lid from the Dutch oven and bake for an additional 22-25 minutes or until the top of the dough is golden brown.
