Jalapeno Cheddar Sourdough Bread Recipe
Make your own crusty, artisan Jalapeno Cheddar Sourdough based on our famous sourdough recipe. Each slice has melty cheese and a spicy kick that is great for grilled cheese, soups, and even on its own as a snack.
How to Make the Best Jalapeno Cheddar Sourdough Bread
This Jalapeno Cheddar Sourdough Bread takes your homemade sourdough game to the next level. The combination of sharp, melty cheddar cheese and spicy jalapeno peppers creates an irresistible flavor that’s perfect for so many occasions—from dipping into a warm bowl of soup to making the ultimate grilled cheese sandwich.
What makes this loaf truly special is the “S” swirl technique used to incorporate the cheese and peppers. Rather than simply mixing the add-ins into the dough, you roll them in from both sides, creating beautiful pockets of melted cheese and evenly distributed heat throughout every slice. The result is a stunning cross-section that looks as good as it tastes.
The long overnight fermentation gives this bread its characteristic sourdough tang, which pairs beautifully with the rich cheddar and the gentle kick of jalapeno. Whether you’re a seasoned sourdough baker or just starting to experiment with add-ins, this recipe is a crowd-pleaser that will disappear fast from the bread basket.
Jalapeno Cheddar Sourdough Bread
Make your own crusty, artisan Jalapeno Cheddar Sourdough based on our famous sourdough recipe. Each slice has melty cheese and a spicy kick that is great for grilled cheese, soups, and even on its own as a snack.
Ingredients
Dough
Add-Ins
Instructions
Prepare the Dough
- At night, in a large bowl, mix flour and salt together. In a small bowl, mix the sourdough starter and water together using a fork.
- Pour the starter-water into the flour mixture and stir with a fork until relatively combined. Using a wooden spoon or dough mixer, scrape sides and mix dough for one minute, incorporating all the flour. The dough will feel thick, heavy, and shaggy. If the dough will not incorporate all the flour, add a tablespoon of water at a time.
- Cover with a damp kitchen cloth, wait 15 minutes, and do 2 sets of stretch and folds, 15 minutes apart.
Overnight Rise
- Cover with a damp kitchen towel and let the dough rise overnight on the kitchen counter for 10-14 hours (65F-70F is ideal) until swelled and almost doubled.
Shape and Fill
- Butter a tall metal 8½ x 4½ or 9 x 5-inch loaf pan.
- Using a dough scraper or wet fingers, loosen the dough around the edges and pour it onto a well-floured surface. The dough should be soft and slightly bubbly.
- Flatten lightly with your fingertips into a rough rectangle (about 10 x 16 inches) about 1½ inches thick.
- To create the 'S' swirl, place half of the cheddar, jalapenos, and scallions on the right side of the rectangle. Roll it up from the right end towards the middle. Carefully flip the whole thing over.
- Cover the left side with remaining cheddar, jalapeno and scallions. Roll from the left side towards the middle. From the profile, it should look like an 'S' swirl.
- Place it in the buttered loaf pan. Spray with a little water and sprinkle with seeds.
Bake
- Preheat oven to 400F. Let the dough rise again for 45 minutes while the oven gets hot. Score it if you like.
- If you feel you have over-proofed the dough (overly soft, bubbly), place it in the fridge while the oven heats up. If it is underproofed (stiff or rigid), let it rise in the loaf pan until you see some height.
- Place in the middle of the oven for 40-45 minutes until puffed and golden and the internal temp reaches 204-208F. Tent with foil if needed to prevent over-browning.
- Remove and let cool before slicing.
Notes
- I prefer aged white cheddar, but orange cheddar works well too and shows more visibly in the bread.
- This recipe is based on the No-Knead Sourdough Recipe—I recommend mastering basic sourdough before attempting this variation.
- For a yeasted version, substitute 1 teaspoon instant yeast for the sourdough starter and reduce rise time to 2-3 hours.
