Introduction

Discover the perfect balance of spicy and cheesy with this Cheddar Jalapeño Sourdough. This flavorful bread combines tangy sourdough with rich cheddar and a subtle kick from fresh jalapeños, making it an exciting addition to any meal or snack time.

Cheddar Jalapeño Sourdough Bread Recipe - Recipe Image

Ingredients

1000 g Unbleached All-Purpose Flour (Using bread flour yields a chewier texture.)
720 g Water (Warm water activates the sourdough starter efficiently.)
100 g Sourdough Starter (Ensure it’s active and bubbly.)
20 g Salt (Avoid iodized salt for proper fermentation.)
200 g Cheddar Cheese (cubed) (Full-fat cheddar is best for richness.)
2 pcs Jalapeños (seeded and diced) (Feel free to substitute with milder peppers.)

Instructions

Step 1: Feed your starter by mixing 100 g of flour with 100 g of water. Cover it and let it sit until it’s bubbly, which can take about 6-8 hours.
Step 2: In a large mixing bowl, combine 720 g of warm water with 100 g of your bubbly sourdough starter. Add 1000 g of flour and stir until no dry flour remains. Cover and let it rest for 1 hour.
Step 3: Sprinkle 20 g of salt over the dough and gently fold it in. Allow the dough to rest for another 30 minutes.
Step 4: Perform 4 sets of stretch and folds every 30 minutes over the next 2 hours to develop gluten.
Step 5: Carefully fold the cubed cheddar and diced jalapeños into the dough until evenly distributed.
Step 6: Cover the dough and let it rise until about 50% larger and airy, approximately 4-6 hours.
Step 7: Lightly flour a clean surface and turn the dough out. Shape it into a loaf and refrigerate overnight for 8-12 hours.
Step 8: Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. Bake the bread covered for 30 minutes, then remove the lid and bake for an additional 10-15 minutes until golden brown.
Step 9: Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.

Tips & Variations

Use bread flour instead of all-purpose flour if you prefer a chewier texture in your sourdough.
For a milder bread, substitute jalapeños with poblanos or sweet bell peppers.
Make sure your sourdough starter is active and bubbly before mixing to ensure good fermentation.
Adding the cheese and jalapeños after some gluten development helps distribute them evenly without breaking the dough.

Storage

Store the cooled bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute cheddar with other flavorful cheeses like Monterey Jack, gouda, or pepper jack for different taste profiles.

How spicy will the bread be with jalapeños?

The jalapeños add a moderate heat that’s balanced by the cheese and sourdough tang. Removing the seeds reduces spiciness, or you can use milder peppers to suit your taste.

Cheddar Jalapeño Sourdough Bread Recipe

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4.8 from 106 reviews

This Cheddar Jalapeño Sourdough recipe combines the tangy depth of traditional sourdough bread with the bold flavors of sharp cheddar cheese and spicy jalapeños. With a chewy crust, a tender crumb, and a perfect balance of heat and richness, this artisan bread is ideal for sandwiches, snacking, or accompanying a hearty meal. The recipe involves slow fermentation for a complex flavor and uses a Dutch oven bake method to achieve a crusty exterior and moist interior.

Author: Nora
Prep Time: 1 hour 30 minutes (not including starter feeding and overnight refrigeration)
Cook Time: 40-45 minutes
Total Time: 4 hours 10 minutes active + 14 hours including starter feeding and fridge time
Yield: 12 servings (one large loaf) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Starter

100 g Unbleached All-Purpose Flour
100 g Water (room temperature)

Dough

1000 g Unbleached All-Purpose Flour (bread flour can be used for chewier texture)
720 g Warm Water
100 g Active Sourdough Starter (bubbly)
20 g Salt (non-iodized)
200 g Cheddar Cheese, cubed (full-fat for richness)
2 Jalapeños, seeded and diced (mild pepper substitute optional)

Instructions

Feed your starter: Mix 100 g of flour with 100 g of water to create the sourdough starter. Cover and let it sit at room temperature until it’s bubbly and active, which typically takes 6-8 hours.
Mix the dough: In a large mixing bowl, combine 720 g of warm water with 100 g of the active sourdough starter. Add 1000 g of flour and stir until there are no dry spots left. Cover the bowl and allow the mixture to rest (autolyse) for 1 hour to develop gluten.
Add salt: Sprinkle 20 g of salt over the dough and gently fold it in until fully incorporated. Let the dough rest for another 30 minutes to absorb the salt evenly.
Stretch and fold: Over the next 2 hours, perform four sets of stretch and folds every 30 minutes to strengthen the dough’s structure and develop elasticity.
Incorporate mix-ins: Carefully fold the cubed cheddar cheese and diced jalapeños into the dough, ensuring even distribution without deflating the dough.
Bulk ferment: Cover the dough and let it rise at room temperature until it reaches approximately 50% larger in size and becomes airy; this should take about 4-6 hours.
Shape and chill: Lightly flour a clean surface and turn the dough out. Shape it into a round loaf and place it in a proofing basket or bowl. Refrigerate the dough overnight for 8-12 hours to slow ferment and develop flavor.
Preheat and bake: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Carefully transfer the chilled dough into the hot Dutch oven. Bake covered for 30 minutes to create steam and a crusty exterior. Remove the lid and bake an additional 10-15 minutes to deepen the crust browning.
Cool: Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing to allow the crumb to set properly.

Notes

Using bread flour instead of all-purpose flour results in a chewier texture due to higher protein content.
Make sure the sourdough starter is active and bubbly for best fermentation results.
Non-iodized salt is preferred as iodized salt can inhibit fermentation.
If you prefer less heat, substitute jalapeños with milder peppers or reduce the quantity.
Allowing the dough to rest overnight in the fridge enhances flavor and makes the dough easier to handle.
Cooling the bread completely before slicing prevents a gummy texture inside.

Keywords: sourdough bread, cheddar jalapeño bread, homemade sourdough, artisan bread, spicy bread, cheese bread, fermented bread