Jalapeno Cheddar Sourdough Bread

A jalapeno cheddar sourdough bread recipe that’s loaded with flavor. A beautiful crust, soft interior, and sharp cheese and spicy peppers combine for a loaf you won’t forget.

This is one of our favorite sourdough recipes of all time and one of the most popular on my blog. You won’t be disappointed ❤️.

(If you love the idea of a sourdough bread with mix-ins, try lemon zest and blueberry sourdough too!)

sliced loaf of sourdough bread with cheese and hot peppers

Jalapeno Cheddar Cheese Sourdough Bread

Sharp cheddar, spicy jalapeños, and a great loaf of sourdough combine for a recipe you’ll make over and over.  Perfect to serve with chili or make into a sandwich.
Prep Time 1 hour
Cook Time 1 hour
rising time 20 hours
Total Time 22 hours
Serving Size 1 large loaf


  • 3 cups bread flour 450 grams/ 15.85 ounces
  • 1 ⅓ cups lukewarm water 300 grams/ 10.6 ounces
  • ¾ cup mature well fed sourdough starter (165 grams/ 5.85 ounces)
  • 1 tablespoon white sugar
  • 1 ¼ teaspoons salt
  • cup diced jalapenos fresh or pickled (about 2 whole)
  • 1 cup diced sharp cheddar


  • Mix ingredients other than salt, peppers, and cheese. Combine the flour, water, sugar, and starter in a large bowl and stir.  Use your hands to incorporate any dry bits.  
    Initial mixing of the ingredients in a bowl, forming a rough dough.
  • Rest. Cover with a clean, damp tea towel and allow to rest at room temperature for 30 minutes.
    blue and white towel covering mixing bowl.
  • Add salt, jalapenos, and cheddar. After the rest period, add the salt, cheddar cheese, and jalapenos and knead for a minute or two until everything is thoroughly mixed in.  
    The dough after initial mixing, with chunks of cheddar cheese and diced jalapeños ready to be folded in.
  • Bulk rise. Cover with a damp towel or plastic wrap and allow to rise in a warm place for three hours, reshaping the dough into a ball once per hour. To reshape, pull from the outside in to reform a ball. You can do this right in the bowl.
    The process of building up the dough by stretch and folds.
  • Overnight proof. Heavily dust a banneton with rice flour.  When it is time to shape the dough the third time, place the loaf into the banneton and cover it with plastic wrap.  Allow to proof overnight in the fridge.
    The dough resting in a floured banneton, indicating the final proofing stage.
  • Prep for baking. In the morning, preheat oven to 450℉ with rack in the center.  (You can preheat the Dutch oven in there if you'd like.) Remove dough from fridge and turn it out onto a sheet or parchment paper, trying to have it land in the center.  Slash the top with a lame or very sharp knife.  
    The shaped dough on parchment paper with a pattern scored on top before baking.
  • Place in Dutch oven and bake. Place the parchment paper and dough into a lidded Dutch Oven and put the lid back on top. Bake for a total of 55 minutes: 25 minutes covered, 25 minutes uncovered, and then remove from the Dutch Oven and bake directly on the rack for 5 minutes to brown the crust.  Bread should be 200-210 internally when it is done.
    The dough in a Dutch oven, ready to be baked with the lid on to create steam.
  • Cool and serve. Remove from Dutch Oven and remove parchment paper.  Allow to cool on a wire rack 3 to 4 hours before slicing.  Will keep at room temperature, tightly wrapped, for a few days.  
    A finished loaf of Jalapeño Cheddar Cheese Sourdough Bread, sliced to reveal the cheese and jalapeño pieces within the airy crumb.


Be sure to use a block of cheddar rather than shredded cheese.
You can use fresh or pickled jalapeños, just make sure the to drain the liquid from pickled jalapeños.  
To freeze, allow to cool completely, wrap well, and freeze up to 1 month.
Calories: 1852kcal | Carbohydrates: 285g | Protein: 73g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 119mg | Sodium: 3616mg | Potassium: 486mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1132IU | Calcium: 871mg | Iron: 4mg
jalapeno cheddar sourdough loaf on wooden board

The eternal problem with sourdough bread is that your starter has to be fed and discarded all the time and you are forced to bake bread constantly. And sometimes…. your favorite recipes get a little… boring.

And the antidote to boring bread? Adding cheddar cheese and jalapenos!

The best part of this bread is that its just as easy as to make as regular artisan sourdough bread. The cheese and jalapenos don’t do anything to hurt the rise of the bread or anything like that. If you have a made successful loaf of sourdough bread, this recipe is going to turn out great.

Helpful tools and special ingredients

Bob's Red Mill Sweet White Rice Flour, 24 OzBob’s Red Mill Sweet White Rice Flour, 24 OzCrock-Pot Artisan Round Enameled Cast Iron Dutch Oven, 5-Quart, AquaCrock-Pot Artisan Round Enameled Cast Iron Dutch Oven, 5-Quart, Aqua(10 x 6 x 3.5 inch) Oval Bread Banneton Proofing Basket & Liner SUGUS HOUSE Brotform Dough Rising Rattan Handmade rattan bowl - Perfect For Artisan(10 x 6 x 3.5 inch) Oval Bread Banneton Proofing Basket & Liner SUGUS HOUSE Brotform Dough Rising Rattan Handmade rattan bowl – Perfect For Artisan


  • A kitchen scale. This is helpful any bread baking, but almost essential for sourdough. It is more accurate, less messy, and totally worth the cost.
  • Bread flour! Don’t be tempted to substitute all purpose flour. Bread flour will give a chewy, crusty loaf and the hydration of this recipe is calculated using bread flour. If you can’t find it at your grocery store, you can order it online.
  • A Dutch Oven with a tight fitting lid. This helps create a mini oven and lets the load bake in a steamy environment, which helps it rise. If you don’t have a Dutch Oven, you can simply preheat a rimming baking sheet on a lower rack and pour a cup of water on it to create steam.
  • A proofing basket with a cloth liner. This will help your loaf keep its shape as it proofs overnight in the fridge. If you have a bowl that’s the right shape, you can line it with a tea towel. But the proofing baskets are pretty!
  • Rice flour. This makes a HUGE difference if you are having trouble with your loaf sticking to the proofing basket.

Step-by-step jalapeno cheddar sourdough

We begin with an autolyse stage. Don’t be alarmed. It just means to stir the bread flour, water, starter, and sugar together and let them sit in a bowl. This is not a very high-hydration recipe, so it might look a little rough and somewhat dry. Just use your hands to combine everything into one mass. Cover it with a clean tea towel and let them rest at room temperature for thirty minutes.

Once the dough has rested, it’s time to add in the salt, cheddar, and jalapeno. Dump it right on top of the dough and knead it in. You’ll want to knead by hand for a few minutes to make sure that everything gets incorporated well.

Now that the mix ins are worked in well, it’s time to let the dough rise. Put it in a clean, lightly oiled bowl and cover it with greased plastic or a damp tea towel.

The first rise will take about three to four hours at room temperature. But every hour during this rise, you will need to reshape the dough back into a ball. When the next hour passes, the dough will have relaxed again into the shape of the bowl, like this:

You want to build up structure in the dough and fold it back up like this:

After three folds, you can move on the next stage. It’s time for the second proof, which is a cold proof in the fridge, overnight.

Place the ball of dough into a well-floured proofing basket and cover it with plastic wrap. Pop it in the fridge overnight. In the morning, it should look like this:

In the morning, take the dough out of the fridge and preheat your oven to 450 degrees with a rack in the middle.

Turn the dough out onto a piece of parchment paper and slash with a lame. One slash down the middle is fine, or you can get fancy!

Place the paper and the dough into a Dutch Oven with a lid. Bake for 25 minutes with the lid on, 25 minutes with the lid off. Then (this is optional), remove the loaf from the Dutch Oven and the paper and bake directly on the oven rack for five more minutes. This helps to brown and crisp the crust all over.

Let cool for at least 3 hours, and slice and serve. Now since this is a jalapeño cheddar sourdough with tons of flavor, I like it best with something plain, like making a turkey sandwich or serving alongside a roast chicken. But of course, you can serve it however you like.

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serving ideas:

This is surprisingly versatile. Really!

  • Try making a sandwich with a few pieces of turkey and a thin layer of cream cheese.
  • This bread is perfect with creamy tomato soup.

Want more bread recipes?

  • Dutch ovens make the best, crusty round loaves. Check out my favorite Dutch Oven bread recipes here.
  • Jalapeno cheddar sourdough is not an everyday bread but these sourdough rolls are something you will always want on hand in your kitchen.
  • And if your sourdough starter is taking over your life, don’t forget you can use your sourdough discard for all kinds of things

This a delightful combination of tangy, spicy, and cheesy flavors. Whether enjoyed with a warm meal or as a standalone snack, it’s sure to be a hit. I hope you love it ❤️.

Jalapeno Cheddar Sourdough Bread

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Recipe Rating


  1. I have a question on the bulk ferment, it says 3 to 4 hours on the counter, what kind of rise are you looking for? 30% ? 50%? Thank you!

  2. I have a small (1 1/2# loaf-sized) clay baker without a lid – also, it has to be at room temperature when put in the hot oven. Your recipe looks perfect, but can I bake it this way?

  3. 5 stars
    I love this recipe and have made it a handful of times. I have a question about fridge ferment… how long maximum would you do the cool ferment? I’m going to make this for Thanksgiving and was thinking about mixing it up Tuesday but not baking until Thursday. Would this work to have it in the fridge for that long?

    1. Hi Tristen… I’ve left regular loaves in the fridge for 4 days with no trouble. The ONLY thing I worry about with this one is the moisture from the peppers continuing to soak through the bread. I would personally do it. But I can’t make any promises. 🙂

  4. I made the bread last month and I did not finish the five minutes because by the time the 25 minutes was up with the lid off the bread was almost burnt looking so my question is in other breads they say to bake half the time or a little bit over at a high temperature, and then reduce the temperature for the next 10 minutes with the lid off. You say to keep it at 450 for the whole cooking. Is that correct?

  5. Well, here I am 18 months later. I have baked this recipe more times than I can count. My husband declared it the best of all the breads I make. I must say, now that I am WAY more experienced at sourdough bread, this one rises the best of all. I personally believe it is the cold pan start. The better than average overnight rise in the frig is the beginning, but then the oven spring is not thwarted by the too rapid sealing of the outer crust. I use a recipe that is 150% in size and bake it in my 7 quart Dutch Oven. This week, I am going to add chocolate chips are tart cherries instead of cheese and jalapeños. I will keep you posted.

    1. patricia love this update so much. i’ve actually tried chocolate and cherries and it’s great.. look for the CHUNKS if you can find them instead of chips. i have a lot of theories on why my recipes rise better than others and i think it might be a higher amount of starter and the sugar. but i don’t know. thank you so much for the comment! 💕

  6. 5 stars
    Awesome recipe and bread turned out beautifully! I used honey instead of sugar and used SD discard I revitalized with a tsp of rye flour and a couple of hours on the cupboard until bubbling. And ended up proofing in the fridge for 12 hours. It was amazing! Thank you so much as my family agrees I will be making it often!! Wish I could share the pics in this post.

    1. thanks susan! and you can always tag me on Instagram if you want to share a pic (i don’t really use it but i get a notification when someone tags me)

  7. 5 stars
    I love this bread. It is easy, the dough is nice to work with, and the cheese/jalapenos make sourdough “special” (like sourdough isn’t already special on it’s own 🙂 ). It has become my go-to breakfast, a toasted slice topped with fresh avocado. I’m curious, because it lasts only a day or two at my house, would you recommend doubling the recipe? I can’t imagine it wouldn’t scale up, just looking to tap into your wisdom.

  8. 5 stars
    I have been making this for about two years now and it is my family’s favorite sourdough recipe. It always turns out great! Thanks for a delicious but easy recipe! I like the overnight rise in the fridge as it gives more control over the temp rather than having it overnight on the counter like some recipes.

  9. 5 stars
    This is definitely the most popular bread that I make for my family. Of all the bread recipes that I’ve tried, this one yields the best results. I think the key is the addition of sugar. Tonight I’m working on a batch of you cranberry orange sourdough.

    I’m curious if you’ve ever tried to make a pizza bread version using sourdough, pepperoni and cheese? I would love to hear your thoughts.

  10. 5 stars
    The heart of summer there are fresh blueberries. I knew I needed to bake your recipe and include lemon zest and blueberries. What a taste thrill. My starter was pretty active, but got the dough into the frig right after the rest/folds,the mixing. I was in shock when I got up in the morning. It was overflowing my benneton basket. Good thing I had the shower cap on tightly. I gently coaxed it back into the basket. I got the Dutch oven heated, thenwith the help of parchment paper, got it into the oven. Right on schedule per the recipe, it was finished. I let it rest for an entire 24 hours. Then, I mixed up a batch of marscapone cheese with lemon curd. A half minute in the toaster to warm the bread, schemer with the cheese/curd mixture, and voila-a wonderful dessert! I will sure do this one again.