Sourdough Cheddar Jalapeño Bread Recipe

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This sourdough cheddar jalapeno bread is cheesy, spicy, and full of flavor—perfect with chili, soups, sandwiches, or enjoyed on its own.

sourdough cheddar jalapeno bread

My husband and I are big fans of Mexican-inspired dishes, and one of the things we miss most about living in the U.S. is the bold flavors. This sourdough cheddar jalapeno bread brings that same flavor home—cheesy, spicy, and absolutely irresistible. It’s the perfect side to pair with a pot of chili, but it’s also fantastic with soups, sandwiches, or even on its own. You can easily adjust the heat level by using pickled jalapeños instead of fresh ones, or choosing a milder variety for a kid-friendly loaf.

a loaf of bread

Why You’ll Love This Recipe

  • Cheesy & Spicy Combo – This sourdough cheddar jalapeno bread is loaded with melty cheddar and a touch of jalapeño heat, creating a loaf that’s bold and full of flavor.
  • Perfect with Comfort Food – Serve this sourdough cheddar jalapeno bread alongside a big bowl of chili, a cozy soup, or toasted with butter—it makes every meal better. For other flavorful loaves, you might also enjoy my honey walnut sourdough bread or rosemary sourdough bread.
  • Customizable Heat Level – Adjust the spice by using pickled jalapeños for a mild version or fresh ones for extra kick.
  • Sourdough Variety – Like my cinnamon raisin sourdough bread, this loaf combines the tangy base of sourdough with delicious mix-ins, proving just how versatile sourdough baking can be.

What You’ll Need

  • Sourdough Starter – Use an active starter, fed within the last 6 hours, doubled and bubbly. (Here’s my guide to making your own sourdough starter).
  • Flour – Organic bread flour (or spelt) is my go-to, but organic all-purpose works well too.
  • Water – Filtered, lukewarm water. Avoid hot tap water.
  • Salt – Unrefined sea salt is best.
  • Cheddar Cheese – Grate it fresh from a block for best melt (pre-grated cheese has additives).
  • Jalapeños – Fresh or pickled, any color. Fresh will give more heat, pickled a milder flavor.

** Head to the recipe card at the bottom of the page for exact measurements.

Tools

scored part of sourdough cheddar jalapeno bread

Instructions

  • Mix all ingredients in the bowl of a stand mixer.
  • Knead with a dough hook for 10–15 minutes, until the dough is smooth, stretchy, and supple.
  • Shape into a ball, place in a lightly oiled bowl, and cover with a towel or plastic wrap.
  • Bulk ferment in a warm spot (about 23°C / 73°F) for 5–7 hours, or until doubled.
  • Turn the dough out, divide into two loaves, and rest one while shaping the other.
  • Fold edges toward the center, then tighten the surface by pulling the dough toward you.
  • Place seam side up in a floured banneton basket.
  • Cover and refrigerate overnight for a cold proof.
  • The next morning, preheat a Dutch oven to 250°C (500°F) for 1 hour.
  • Turn the dough onto parchment, score with a lame, and carefully transfer into the Dutch oven.
  • Bake covered for 20 minutes, then uncover, lower oven to 235°C (450°F), and bake 15–20 more minutes.
  • Cool on a wire rack before slicing.

Baker’s Schedule

Same-Day Bake

  • Morning – Mix dough, rise 5–7 hrs
  • Evening – Shape, rise 2–3 hrs
  • Bake and cool

Overnight Bake

  • Evening – Mix dough, cold proof overnight
  • Next Morning – Bake and cool
  • cut in half cheddar and jalapeno loaf

    • FAQ

    Yes, semi-hard cheeses like Monterey Jack or Gouda work well. Avoid soft cheeses (like brie) or hard cheeses (like Parmesan), which don’t bake the same way.

    You can mix by hand. Combine ingredients in a large bowl, then knead on a floured surface for 15–20 minutes until smooth.

    The cheese and peppers add bulk and fat, making the dough denser. That’s normal—just knead well to strengthen the gluten.

    Yes, bake on a hot baking stone or sheet with a pan of water underneath for steam. The crust may be softer and oven spring less dramatic, but it still works.

    If it smells like nail polish remover or has pink/orange streaks, it’s gone bad. Refresh your starter before baking.

    It may be over-fermented or the oven wasn’t hot enough. Shape it earlier next time, or check your oven’s true temperature.

    The peppers’ sugars can speed fermentation. Use a freshly fed starter or shorten the warm rise for a milder flavor.

    Yes, use a bowl lined with a floured tea towel. It holds the shape just fine.

    Place an extra tray under the Dutch oven or use double parchment for insulation.

    Yes, replace up to 200g of bread flour with whole wheat for nuttier flavor and a denser crumb. Add a splash of water if the dough feels dry.

    a piece of bread

    Tips

    1. Dough Feel: 

    Aim for slightly tacky but manageable dough—this helps the cheddar and jalapeños stay well distributed.

    2. Starter Check: 

    Do the float test—drop a spoonful in water. If it floats, your starter is ready.

    3. Cheese Prep: 

    Chill cheddar before grating so it doesn’t melt too quickly into the dough.

    4. Jalapeño Trick: 

    Toss chopped peppers with a bit of flour before adding to keep them from clumping.

    5. Shaping Help: 

    Lightly flour your hands when shaping, as the dough can get sticky with cheese.

    6. Scoring Tip: 

    Hold the lame at a 45° angle for nice, clean openings.

    7. Prevent Burnt Bottoms

    If the Dutch oven runs hot, use double parchment or place a spare baking tray underneath.

    8. Add-Ins Option: 

    You can mix in cheddar and jalapeños during shaping using lamination if you prefer.

    Storage

    Once the loaf has cooled completely (1–2 hours), wrap it in a clean kitchen towel or cloth. This helps keep the crust crisp while preventing the cheesy interior from drying out. Store at room temperature in a cool, dry spot away from sunlight.

    For a few extra days of freshness, keep the cooled bread in a paper bag (like a bakery bag) and fold the top closed. The slight airflow keeps moisture from building up around the cheddar while protecting the crust. Avoid plastic bags, as they trap steam and can make the bread soggy.

    For freezing, either slice the bread or keep it whole. Wrap tightly in foil or plastic wrap, then place inside a freezer-safe bag or container. This double layer helps lock in flavor and prevents freezer burn, keeping both the jalapeños and cheddar in good condition.

    • Room Temperature Loaf – Warm slices in a 325°F (165°C) oven for 5–7 minutes to bring back a crisp crust and melt the cheese slightly.
    • Frozen Loaf – Thaw at room temperature for a few hours, then bake unwrapped at 350°F (175°C) for 10–15 minutes to refresh the loaf.

    Because of the fresh cheese and peppers, watch for excess moisture. Store the loaf where it can breathe and avoid stacking items on top. If it smells off (beyond the natural sourdough tang) or develops mold, it’s best to discard.

    sourdough cheddar jalapeno bread cut half open

    Sourdough Cheddar Jalapeño Bread Recipe

    This sourdough cheddar jalapeno bread is cheesy, spicy, and full of flavor—perfect with chili, soups, sandwiches, or enjoyed on its own.
    Prep Time 30 minutes
    Cook Time 35 minutes

    Equipment

    • Large mixing bowl
    • Measuring cups/spoons or kitchen scale
    • Wooden spoon or spatula
    • Stand mixer (optional)
    • Banneton basket
    • Dutch oven
    • Bench scraper
    • Bread lame or sharp knife

    Ingredients

    • 200 g cheddar
    • 200 g active starter
    • 850 g bread flour or all-purpose
    • 30 g chilli peppers
    • 3 tbs salt

    Instructions

    • Mix all ingredients in the bowl of a stand mixer.
    • Knead with a dough hook for 10–15 minutes, until the dough is smooth, stretchy, and supple.
    • Shape into a ball, place in a lightly oiled bowl, and cover with a towel or plastic wrap.
    • Bulk ferment in a warm spot (about 23°C / 73°F) for 5–7 hours, or until doubled.
    • Turn the dough out, divide into two loaves, and rest one while shaping the other.
    • Fold edges toward the center, then tighten the surface by pulling the dough toward you.
    • Place seam side up in a floured banneton basket.
    • Cover and refrigerate overnight for a cold proof.
    • The next morning, preheat a Dutch oven to 250°C (500°F) for 1 hour.
    • Turn the dough onto parchment, score with a lame, and carefully transfer into the Dutch oven.
    • Bake covered for 20 minutes, then uncover, lower oven to 235°C (450°F), and bake 15–20 more minutes.
    • Cool on a wire rack before slicing.

    Notes

    Tips

    • Dough Feel: Aim for slightly tacky but manageable dough—this helps the cheddar and jalapeños stay well distributed.
    • Starter Check: Do the float test—drop a spoonful in water. If it floats, your starter is ready.
    • Cheese Prep: Chill cheddar before grating so it doesn’t melt too quickly into the dough.
    • Jalapeño Trick: Toss chopped peppers with a bit of flour before adding to keep them from clumping.
    • Shaping Help: Lightly flour your hands when shaping, as the dough can get sticky with cheese.
    • Scoring Tip: Hold the lame at a 45° angle for nice, clean openings.
    • Prevent Burnt Bottoms: If the Dutch oven runs hot, use double parchment or place a spare baking tray underneath.
    • Add-Ins Option: You can mix in cheddar and jalapeños during shaping using lamination if you prefer.  

    Storage

    Short-Term (1–2 Days)

    Once the loaf has cooled completely (1–2 hours), wrap it in a clean kitchen towel or cloth. This helps keep the crust crisp while preventing the cheesy interior from drying out. Store at room temperature in a cool, dry spot away from sunlight.

    Medium-Term (3–5 Days)

    For a few extra days of freshness, keep the cooled bread in a paper bag (like a bakery bag) and fold the top closed. The slight airflow keeps moisture from building up around the cheddar while protecting the crust. Avoid plastic bags, as they trap steam and can make the bread soggy.

    Long-Term (Up to 1 Month)

    For freezing, either slice the bread or keep it whole. Wrap tightly in foil or plastic wrap, then place inside a freezer-safe bag or container. This double layer helps lock in flavor and prevents freezer burn, keeping both the jalapeños and cheddar in good condition.

    Reheating

    • Room Temperature Loaf – Warm slices in a 325°F (165°C) oven for 5–7 minutes to bring back a crisp crust and melt the cheese slightly.  
    • Frozen Loaf – Thaw at room temperature for a few hours, then bake unwrapped at 350°F (175°C) for 10–15 minutes to refresh the loaf.  

    Spoilage Check

    Because of the fresh cheese and peppers, watch for excess moisture. Store the loaf where it can breathe and avoid stacking items on top. If it smells off (beyond the natural sourdough tang) or develops mold, it’s best to discard.

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