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This simple recipe makes Jalapeño Cheddar Sourdough bread so fun and easy to make at home. It’s soft yet crusty, slightly spicy, and cheesy. Perfect for sandwiches, snacking, or with a bowl of hot soup. 

A close-up of two half-slices of jalapeno cheddar sourdough bread on a wooden cutting board.

If you want to spice up your sourdough bread baking, this cheesy jalapeño bread recipe is for you. We combine our foolproof High Hydration Sourdough Bread Recipe with spicy sliced jalapeños and cubes of cheddar for homemade bread with a kick. 

This sourdough bread recipe can be made on a flexible schedule/overnight, and turns out perfectly every time. It’s soft and chewy on the inside and crusty on the outside. Try a slice for breakfast with avocado and/or an egg, or with a bowl of chili for dinner. 

An overhead photo of a homemade jalapeno cheddar sourdough boule with a crusty exterior.

Ingredients You’ll Need 

  • Sourdough Starter: The first step in any successful loaf of sourdough is a lively, active sourdough starter. Feed your starter about 5 hours before you plan to start baking. 
  • Bread Flour: Opt for bread flour over all-purpose flour here. Its higher protein content gives this dough the strength and elasticity it needs for an airy crumb and beautiful oven spring.
  • Salt: A touch of sea salt enhances the dough’s flavors, balances the starter’s acidity, and deepens the bread’s overall character.
  • Sliced Jalapeño Peppers: These add a bold kick and just the right amount of heat. I use Jeff’s Garden brand, which has hot or “tamed” sliced jalapenos in a jar so you can choose your heat level. 
  • Cheddar Cheese: Choose a sharp cheddar cut into small cubes. As the bread bakes, the cheddar melts into pockets of gooey goodness that caramelize just enough at the crust for a gorgeous, savory bite.

Slices of jalapeno cheddar sourdough on a cutting board with half the loaf in the background. This bread has an open crumb and is dotted with pickled sliced jalapenos and cheddar cheese.

How to Make Jalapeño Cheddar Sourdough Bread

The only difference between this recipe and my go-to sourdough is that jalapeños and cubed cheese are added after the bulk fermentation. At this stage, the dough is airy and full of life, perfect for gently folding in flavorful additions without deflating its structure.

A close-up photo of cheddar cheese cubes and sliced jalapeno peppers on sourdough bread dough before folding in. This shows how to add inclusions to sourdough.

How to Add Inclusions to Sourdough Bread

Turn the dough onto a very lightly floured surface to incorporate the inclusions. Use your hands to gently stretch it into a rectangle – don’t worry about it being perfect. Scatter the pickled jalapeño slices and cheddar cubes evenly across the surface. Then, fold the dough in thirds like a letter, and fold again to create a loose square. This technique is known as lamination, allowing you to layer in the mix-ins without overworking the dough.

Once the fillings are enclosed, it goes into a proofing basket for its final rise in the fridge before baking.

Half a loaf of Jalapeño Cheddar Sourdough with an open crumb sits on a wooden cutting board.         

Tasty Ideas for Using Jalapeño Cheddar Bread

More Sourdough Recipes 

A crusty fresh loaf of Jalapeño Cheddar sourdough bread on a wooden cutting board on a marble kitchen counter. This artisan loaf has a rustic and delicious appearance with Jalapeño and cheddar cheese bits.

Yield: 1 loaf

Jalapeño Cheddar Sourdough Bread

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 10 hours
Total Time 11 hours 10 minutes

Here’s a warm and rustic twist on my go-to sourdough: Jalapeño Cheddar Sourdough. A crusty golden loaf with lots of savory flavor. This recipe leans on my higher hydration sourdough base but we laminate in pockets of sharp cheddar and zesty jalapeños after the bulk rise. A bakery-worthy loaf with a moist, open crumb and the most irresistible bites.

Jalapeño Cheddar Sourdough Bread

Ingredients

Dough

  • 90 grams (⅓ cup) active sourdough starter (see note)
  • 375 grams (1½ cups plus 1 tablespoon) lukewarm water
  • 500 grams (4 cups plus 2 tablespoons) bread flour
  • 11 grams (1¾ teaspoons) fine sea salt

Filling

  • 50 grams (1/3 cup) sliced pickled jalapeños, drained
  • 75 grams (1/2 cup) cheddar, cut into 1/4 inch cubes

Instructions

  1. Make the Dough: In a medium bowl, whisk the active starter with the lukewarm water. Stir in the flour and salt until you have a shaggy, sticky dough. Use your hands to ensure everything is incorporated. Don’t worry if the dough feels very wet and difficult to work with at this point. Do not add extra flour. Making sourdough bread dough.
  2. Rest (Autolyze): Cover the bowl with a clean, damp kitchen towel and let the dough rest at room temperature for 30 minutes. This resting period allows the flour to fully absorb the water and will be much easier to work with.
  3. Strengthen with Folds (optional): Using damp hands, perform a set of stretch-and-folds: lift one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat this on all four sides. Cover and repeat 2 to 3 more times over the next 1½ hours, spaced about 30 minutes apart. This step will strengthen the gluten, but the bread will work well even if you don't have time. Sourdough stretch and folds.
  4. Bulk Fermentation: Transfer the dough to a clear, straight-sided container if you have one. This makes it easier to track the rise. Let it rest, covered with a damp towel, until it almost doubles. This could take 5 to 8 hours, depending on the ambient temperature and your starter’s strength. Expect to see bubbles on the sides and bottom of the container. Sourdough bulk rise container.
  5. Laminate in the Inclusions: Once the bulk fermentation is complete, gently turn the dough out onto a lightly floured surface. Gently stretch the dough into a large, thin rectangle about ¾-inch thick. Evenly scatter the jalapeños and cheese over the surface. Sliced jalapenos and cheddar cheese cubes scattered on top of sourdough bread dough.
  6. Shape: Fold the dough in thirds like a letter, then gently but tightly roll up from the short end into a ball or burrito shape, locking the filling inside. Shaping jalapeno cheddar sourdough bread into a battard.
  7. Prepare the Basket: Line your proofing basket (I like a banneton for this) with a clean, thin kitchen towel and dust generously with flour.
  8. Final Shape & Cold Proof: Tighten the dough slightly by pulling it toward you on the counter, then place it seam-side up in the basket. Be very gentle so that the inclusions stay inside. Cover and refrigerate for at least 1 hour and up to 72 hours. If refrigerating for more than a couple of hours, cover with plastic wrap to prevent the dough from drying out. Sourdough bread dough in a banneton basket lined with pink thin napkin.
  9. Preheat the Oven: Place a Dutch oven (with the lid) in your oven and preheat to 500°F (260°C) for at least 30 minutes.
  10. Score: When ready to bake, turn the dough onto a piece of parchment. Dust the surface lightly with rice flour and use a lame to score with one deep slash (around 3/4" deep) to allow for oven spring. The inclusions in this loaf may work their way to the surface, producing a rustic look, so there's no need for decorative scoring here. Jalapeno Cheddar sourdough bread dough with a simple score.
  11. Bake: Carefully lower the dough, on the parchment, into the hot Dutch oven. Cover and bake at 450°F (232°C) for 20 minutes. Remove the lid and continue baking for another 30–35 minutes, until deeply golden. The internal temperature should read at least 205°F (96°C) when done. A loaf of freshly baked jalapeno cheddar sourdough bread on a piece of parchment paper.
  12. Cool: Transfer the bread to a wire rack and let it cool completely for at least one hour before slicing. This rest allows the crumb to finish setting.

Notes

Starter: The Starter is at its peak when it has doubled in size and just begins to fall again. I recommend feeding your starter (making a levain) with 40 grams of starter, 80 grams of water, and 80 grams of flour (I use 80% all-purpose and 20% rye for feeding). This will give you enough levain for this recipe, plus extra to continue feeding.

Inclusions: You can fold the jalapenos and cheddar into the dough during step 3 if you prefer, but they can weigh down the dough and slow down the bulk rise.

Measurements: I only test my sourdough recipes with weights rather than measuring cups, and that is what I recommend for accuracy.

Storage: Fresh sourdough is best enjoyed within a couple of days. Store in a paper bag at room temperature.

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© Marina Delio
Cuisine: International / Category: bread