Home » Sourdough » Jalapeno Cheddar Sourdough Bread

Jalapeno Cheddar 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.

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.

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

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

  • 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.
[adthrive-in-post-video-player video-id=”g7Ud0XdC” upload-date=”2020-01-16T00:00:00.000Z” name=”Jalapeno Cheddar Sourdough Bread” description=”A sourdough bread recipe that’s loaded with flavor. A beautiful crust, soft interior, and cheddar cheese and jalapeños combine for a loaf you won’t forget.” player-type=”collapse” override-embed=”false”]

Step by step jalapeno cheddar sourdough

We being 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.

Click here to subscribe

Here’s the recipe!

sliced loaf of sourdough bread with cheese and hot peppers
4.90 from 37 votes

Jalapeno Cheddar Cheese Sourdough Bread

Print Recipe
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
Click here for a FREE autumn cookbook (25+ Recipes!)


  • 3 cups bread flour 450 grams/ 15.85 ounces
  • 1 1/3 cups lukewarm water 300 grams/ 10.6 ounces
  • 3/4 cup mature well fed sourdough starter (165 grams/ 5.85 ounces)
  • 3/4 tablespoon white sugar
  • 1 1/4 teaspoons salt
  • 1/3 cup diced jalapenos fresh or pickled (about 2 whole)
  • 1 cup diced sharp cheddar


  • Combine the flour, water, sugar, and starter in a large bowl and stir.  Use your hands to incorporate any dry bits.  Cover with a clean, damp tea towel and allow to rest at room temperature for 3o minutes.
  • After the rest period, add the salt, cheddar cheese, and jalapenos and knead for a minute or two until everything is thoroughly mixed in.  Cover with damp towel and allow to rise in a warm place for three hours, reshaping the dough into a ball once per hour.
  • 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 with plastic wrap.  Allow to proof overnight in the fridge.
  • In morning, preheat oven to 450 with rack in the center.  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.  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.
  • 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.  


Be sure to use a block of cheddar rather than shredded cheese.
You can use fresh or pickled jalapeños, just make sure 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
Course: bread
Cuisine: American
Keyword: artisan bread with mix ins, cheddar cheese jalapeño sourdough bread, sourdough bread with cheese and peppers
Servings: 1 large loaf
Calories: 1852kcal
Author: Katie Shaw
Did you make this recipe?If you loved it, please leave a review!

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

And check out all my recipes here:

Happy baking!


89 thoughts on “Jalapeno Cheddar Sourdough Bread”

  1. 5 stars
    Success!! I did end up leaving out for 3ish hours after pulling from fridge until it passed the poke test. Maybe didn’t let it proof enough on first go.
    Used pickled jalapeños for this one but have a bunch fresh growing to use next time.
    Smoked cheddar gave a great flavor.

  2. 5 stars
    Wow. This bread is so good and fool proof. Even I could make it! I used candied jalopenos from my garden and it was so delicious. Will be making again.

  3. Hi Katie,
    I accidentally left the dough out proofing for 9 hours overnight. Since it has cheese I’m concerned about safety. Is it still okay to use or would you throw it away? Or put it on the fridge. It’s also very wet I was not able to really shape it. Thank you!

  4. Hi! About to make this…the recipe is missing a word regarding jarred/pickled jalapeños. I assume it is “drain” the liquid. Is that correct? Want to make sure before I get started.

  5. Just a quick question. Why the sugar? Does it affect the rise or proofing time, or is it just for extra flavor?

  6. 5 stars
    I have made this recipe at least 12 times now. It is almost fool-proof. I no longer measure the cheese or the jalapenos, I just toss in far more than the recipe suggests. I use a mixture of mild and hot pickled jalapenos. I have experimented a little and I like to let the dough rest once I pull it from the refrigerator if time allows. I have tried other recipes, but this is the best! The only problem I see is that I never want to make any other bread – this is just that good! Thank you to Hearts Content Farmhouse for this wonderful recipe.

  7. 5 stars
    I just pulled this loaf out of the oven and if it tastes even half as good as it looks and smells, this is a wonderful recipe! I’m new to making sourdough bread, but found this to be quite easy to put together!

  8. 5 stars
    I am using le crueset Dutch oven to bake, just transferring the parchment paper with corn flour to it. The bottom crust tends to be hard. How do I prevent this? Thanks.

  9. 5 stars
    I’ve made many loaves of sourdough, and this is the absolute best one I’ve ever made! The flavor is amazing and the crumb turns out perfect. I’m baking a second loaf this morning to give to a friend, with fresh jalapeños from her garden!

    • 5 stars
      Bread tasted great! Will add more Jalapenos next time and will preheat the Dutch oven for at least 45 min as I usually do when making bread. This time around didn’t get the rise I was expecting. Thanks for the recipe!

  10. Hi! Two things. One, I don’t have rice flour, is AP or bread flour okay for dusting? And lastly, I haven’t gotten around to ordering a proofing bowl yet… a heavily dusted bowl work just fine? Thx!

  11. 5 stars
    This is the best loaf of bread I have ever made. After removing it from the refrigerator in the morning, I accidentally left the dough on the counter all day and the dough doubled in size. Although I thought it was ruined, I baked it anyway and it came out soft, chewy, and picture perfect! Thank you so much

  12. 5 stars
    To conserve bread flour these days, I have used a combination of AP and high-gluten. I have also preheated my clay baker. This recipe is just absolutely amazing, and I have no idea what the hydration level of my starter is. This recipe is pretty forgiving in my opinion and has turned out great every time. At times, I have let it refrigerate up to
    4 days before baking.

  13. Does the hydration level of the starter matter? I have two starters, one is 100% and the other is at or just under 80%

    Thanks so much for the recipe. I can’t wait to try it this weekend!!

  14. My dough is not dry. It’s super sticky and isn’t forming into a ball. ???? I’m at the final proofing stage. Is it too late to do anything with it?

    • tasha, at the final stage the dough will definitely be sticky, that’s normal. just make sure you flour the liner very very well. (by the way did you use bread flour? if you try to substitute all purpose flour, it will come out extra sticky unless you reduce the water a little!)

  15. I have a question! What if we were making this bread earlier in the day? Could we let it proof at room temperature for a few hours instead of proofing in the fridge overnight?

    • yes, absolutely. you’ll just need to keep an eye on it as the rising time will vary dramatically depending on the temperature of your room. for me, a room temp proof is about 3 hours, as a guideline.

      • any flour should work in theory. but honestly there is nothing like rice flour in term of preventing sticking. if you’re using AP just be very generous and turn it out carefully in the morning 🙂

Leave a Comment

Recipe Rating