There’s something magical about the tangy aroma of sourdough mingling with sharp cheddar and spicy jalapeños. This Sourdough Cheddar Jalapeño Bread is a masterpiece of flavor, offering a perfect balance of creamy, tangy, and zesty notes in every bite.
The crust is golden and crisp, while the interior stays soft and chewy, studded with pockets of melted cheese and flecks of jalapeño. With a total time of just under 20 hours, including a slow rise for maximum flavor, this bread is worth every minute of patience.
Each slice is a hearty treat, packed with 7g of protein and a satisfying crunch from the jalapeños. The rich cheddar adds a savory depth, while the sourdough base brings a tangy complexity that lingers on your palate. Whether toasted for breakfast or served alongside soup, this bread is a crowd-pleaser that’s as nourishing as it is delicious. Perfect for sharing, it yields 12 servings, making it ideal for gatherings or a week of wholesome snacking.
Ingredients for Sourdough Cheddar Jalapeño Bread
- ⅔ cup (150 g) active bubbly sourdough starter (ensure it’s at peak activity)
- 1 ¼ cup (295 g) warm water (95°F/35°C, lukewarm to the touch)
- 2 Tablespoons (24 g) olive oil (or substitute with melted butter)
- 2 Tablespoons (42 g) honey (or substitute with maple syrup or sugar)
- 3 ⅔ cups (450 g) bread flour (all-purpose flour can work in a pinch)
- 2 teaspoons (13 g) table salt (fine sea salt works too)
- 4 oz (113 g) shredded cheddar cheese (sharp or mild, your preference)
- ½ cup jalapeños (finely sliced and/or diced, adjust for spice level)
Step-by-Step Instructions
- Mix the base ingredients: In a large mixing bowl, combine the sourdough starter, warm water, olive oil, and honey. Stir well until fully combined.
- Add flour and salt: Add the bread flour and sprinkle the salt over the top. Mix with your hands or a wooden spoon until the dough is mostly combined. It will be shaggy but should have no dry flour patches.
- Autolyse: Cover the bowl with plastic wrap and let the dough rest undisturbed for 1 hour.
- Add mix-ins: After the autolyse, sprinkle the shredded cheddar cheese and jalapeños over the dough.
- Stretch and fold: Grasp one side of the dough, stretch it up, and fold it over the opposite side. Rotate the dough 90 degrees and repeat three more times (total of four folds). Cover and let rest for 30 minutes. Repeat this process every 30 minutes for a total of four stretch and fold sessions.
- First rise: After the final stretch and fold, cover the dough and let it rise in a warm, draft-free place until it has increased by about 80% in size (5-7 hours).
- Shape and refrigerate: Lightly oil a medium-sized bowl. Shape the dough by tucking the ends under to create surface tension. Place it in the bowl, cover tightly, and refrigerate overnight (up to 24 hours).
- Preheat and prepare: The next day, preheat your oven to 450°F (230°C). Place a 4-quart Dutch oven inside to heat up. Remove the dough from the fridge and turn it out onto a large piece of parchment paper. Lower the dough into the preheated Dutch oven using the parchment paper.
- Score and bake: Score the top of the dough with a sharp knife or razor blade. Cover with the Dutch oven lid and bake for 30 minutes. Remove the lid and bake for an additional 23 minutes, or until the internal temperature reaches 205°F (96°C).
- Cool and enjoy: Let the bread sit in the Dutch oven for 10-15 minutes. Carefully lift it out using the parchment paper and transfer to a cooling rack. Cool completely before slicing.
Spice It Up: Topping and Serving Ideas
For an extra kick, sprinkle additional shredded cheddar cheese and jalapeño slices on top of the dough right before baking. You can also drizzle a bit of honey or olive oil over the crust for added flavor. Serve warm with a side of garlic butter or spicy aioli for dipping.
Keep It Fresh: Storage and Reheating Tips
Store your sourdough cheddar jalapeño bread in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, slice and freeze in a resealable bag for up to 3 months. To reheat, pop slices in a toaster or warm in a 350°F (175°C) oven for 5-10 minutes.
Mix It Up: Recipe Variations
Swap out the cheddar for pepper jack or smoked gouda for a different flavor profile. Add cooked bacon bits or sun-dried tomatoes for a savory twist. If you prefer less heat, use pickled jalapeños or omit them entirely.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the overnight refrigeration and let the dough rise at room temperature for 8-10 hours instead. You can also prepare the dough in advance and freeze it after shaping, then thaw and bake when ready.
Essential Equipment for Perfect Bread
A 4-quart Dutch oven is key for achieving that crispy crust. If you don’t have one, a baking stone or heavy-duty baking sheet can work, but the crust may not be as crisp. A digital kitchen scale ensures precise measurements for consistent results.
Sourdough Cheddar Jalapeño Bread
Ingredients
- ⅔ cup active bubbly sourdough starter 150 g
- 1 ¼ cup warm water 95F (295g)
- 2 Tablespoons olive oil 24g
- 2 Tablespoons honey 42g
- 3 ⅔ cups bread flour 450g
- 2 teaspoons table salt 13g
- 4 oz shredded cheddar cheese 113g
- ½ cup jalapenos finely sliced and/or diced
Instructions
- Before beginning, please note that the dough will need to rise at room temperature until increased 80% in volume – for me this is typically 5-7 hours. After that it will need to ferment overnight in the refrigerator before being baked.
- In a large mixing bowl combine starter, water, oil, and honey and stir well until completely combined.
- Add flour, sprinkle salt overtop, and work dough together with your hands or a wooden spoon until it is mostly combined. Dough will be shaggy but should not have any dry patches of flour remaining.
- Cover bowl with plastic wrap and let sit for an hour undisturbed (autolyse).
- Once the hour has passed, sprinkle the top of the dough with shredded cheese and jalapenos.
- Stretch and fold: Grasp one side of the dough and stretch it up and then fold it over the opposite side of the dough. Turn your dough 90 degrees and repeat this again three more times, for a total of four stretch and folds. (It’s okay if the jalapenos and cheese are not well distributed at this point, they will become more evenly distributed as we do more stretch and folds.)
- Cover the dough tightly with plastic wrap and let sit for 30 minutes. Stretch and fold your dough again as described above. Repeat every 30 minutes until you have done a total of four stretch and folds. After the final stretch and fold, cover dough and let it rise in a warm, draft-free place until it has increased about 80% in size (this will likely take 5-7 hours).
- Once dough has risen, lightly oil a medium-sized bowl and place dough into bowl, tucking the ends under to create surface tension on the dough. Cover tightly and refrigerate overnight (up to 24 hours).
- The next day, preheat your oven to 450F (230C). Remove dough from refrigerator, turn it out onto a large piece of parchment paper (you’ll want the parchment to be large enough that when placed in the dutch oven you have enough going up the sides to pull the bread out), and lower dough into 4 quart Dutch oven. Score the top of the bread (see note if you want to add jalapenos and cheese on top – don’t add them here). Allow the dough to rest in the Dutch oven while the oven preheats.
- Once oven is preheated to 425F (230C), cover the dough with the lid and place in oven for 30 minutes. After 30 minutes, remove the lid and bake for another 23 minutes longer (the internal temperature should reach 205).
- Remove from oven and allow bread to sit in the dutch oven for 10-15 minutes before carefully using the parchment paper to lift it out of the Dutch oven and remove to a cooling rack to cool completely before slicing and enjoying.