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.

Click here to subscribe

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

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I just made it for the first time and could not get Jalapenos so used pickled chilli’s with the cheddar cheese and I have to say it is wonderful. My tasting slice was nearly 1/4 of the loaf as I did need to make sure it is as good as I thought!

  2. 5 stars
    This is terrific! Appreciate the tutorial and video about reshaping. Delicious on its own and just made sandwiches. Will make again for sure.

    1. hi i havent actually posted that recipe yet! i bump up the sugar to 3 tablespoons and keep everything else the same as this method. (I use dried cranberries)

  3. 4 stars
    Dear Katie, Oops, I did it again!! The cheddar/jalapeño bread was so delicious that I had to try a sweet batch. This one I did two loaves at the same time. I did use two different bowls for the dough so I could keep them apart for volume. This time I added dried tart cherries, 1 cup, chopped pecans, 1/2 cup, and chocolate chips 1/2 cup. I decided to try baking one batch in my Breadtopia oblong ceramic cloche. Each one was in a basket for the night in the refrigerator. There was no need for the extra 5 minutes baking after removing from pans. These were brown enough. I did put the Dutch oven onto a cookie sheet in the oven to help prevent too much bottom heat with the fruit and chips in it. Thank you again for a fabulous recipe.

  4. 5 stars
    I have made your recipe as written 4 times now and it is hands down the easiest most delicious sourdough I have ever made! Today, I used your recipe but made roasted garlic/kalamata instead. It too was fantastic!! Thank you for your recipe.
    Wish I could post pictures:)

  5. hi, id really like to try this recipe out, but can i omit the sugar? what difference will it make? is it necessary..thanks a lot

  6. 5 stars
    I’m looking forward to trying this! I just put the loaf in the fridge to proof- but it is 1pm. Should I plan to cook the loaf tonight instead of in the morning? Can I leave it out for a few hours instead of an overnight proof?

    1. 5 stars
      I did let mine sit on the counter in the “basket” for several hours because I didn’t have room in the fridge. It expanded over the container so I poured out and baked as directed. Been on the sourdough adventure for two weeks and this is the best bread. Light and airy, crunchy and chewy. Perfect!

  7. 4 stars
    I’m a little concerned… I just did the first 3 hours and put it in the fridge. But it hasn’t risen at all in that 3-hour time frame. Should it be rising during that time?

    I’m afraid I screwed it up somehow!

  8. What if i only have shredded cheddar? I saw in your above comment that its just not as visible. Will this be an issue for me??

    1. 5 stars
      Hello. I just baked this recipe for the first time. Judging by the amount of flour, three cups, plus the cheese and peppers, four cups, I decided to use my smaller Dutch oven, a four quart. It has fairly straight sides and from experience, I knew it would raise higher instead of spreading out in a bigger pot. The overnight proofing in the refrigerator gave the sourdough a nice start to a good oven spring. Putting the dough into the pot without preheating was the best. I was able to get the loaf centered on the parchment paper really nicely before lowering it into the pot. For my preference, the crust was perfect. Chewy, but tender. The inside was amazing with great sourdough holes and tight crumb. I will use the very same recipe and add different items to the dough.

      1. patricia i’m so glad you enjoyed the recipe! if you search my site i have a lemon blueberry bread using this same base recipe. it feels very cheerful and springy!

  9. 5 stars
    I make this loaf on a weekly basis and get consistent results every time. In my case I leave the lid on my dutch oven for 10 minutes more than stated, but keep within the allotted baking time. Thank you for a wonderful recipe that is easy to follow. A family favourite!

  10. I love this recipe and I have made it many times, everyone loves it!
    I just have a question: what happens if I only have the thick shredded sharp cheese?
    I guess I’ll find out tomorrow because I’m getting ready to start making it again:)

  11. 5 stars
    This recipe is perfection! Thank you!!!

    Have you ever done a loaf with fruit and nuts in it? That’s my next “project”!

      1. Hooray!!! I’ve got dried cherries and pecans just waiting to be baked into a loaf. Thank you!
        This bread has such a lovely texture. My jalapeño loaf only lasted 2 days!