Jalapeño Cheddar Sourdough Bread

This homemade cheddar jalapeño sourdough bread is packed with flavor thanks to the sharp cheddar cheese and pickled jalapeños. If you’re looking to spice up your sourdough bread (literally!), you’ve got to make this simple recipe.

This recipe derives from my simple, beginner-friendly sourdough bread recipe. It’s my go-to weekly bread recipe, so why not add some inclusions that bring out a ton of flavor?

Recipe testing this one was fun. I started lower with my inclusions but soon realized keeping it safe wasn’t my jam. So I doubled the measurement of jalapenos and sharp cheddar cheese, resulting in a flavor-packed sourdough loaf!

The trick when adding wet ingredients such as pickled jalapenos is to pat them dry with a towel before adding them to the dough. This removes excess moisture which contributes to the overall hydration level of your sourdough bread.

You’re going to love this recipe. This bread makes a mean grilled cheese, but let’s be honest, it’s perfect on its own fresh out of the oven!

Looking for other sourdough bread with inclusions? Then you must try this carrot cake sourdough bread recipe! It’s perfect for spring or as French toast.

Ingredients

• bread flour – it has a higher protein content, which allows for better gluten development, resulting in a taller loaf with a more chewy texture and better oven spring.
• active sourdough starter – you’ll need to make sure that you feed your starter at least 4-6 hours before making the dough. Sourdough discard will not work for this recipe because it’s not a leavener (what assists in the rise in the bread) and doesn’t provide the healthy fermentation that active sourdough starter does.
• water – filtered warm water works best here, but use what you have!
• salt – I add this 30 minutes after initially mixing the dough. Letting the dough rest for 30-60 minutes before adding the dough is called autolyse. There are tons of benefits to an autolyse, including strengthening the dough and giving the bread more flavor.
• pickled jalapenos – alternatively, you can use fresh jalapenos. The pickled jalapenos provide a milder and more consistent flavor over fresh jalapenos.
• sharp cheddar cheese – I prefer to cube my sharp cheddar cheese because I like the large bits of cheese in the bread. Alternatively, you can shred the cheese.

Step-By-Step Instructions

Feed Your Starter

A few hours (4-8 hours depending on the temperature of your kitchen) before you start, give your sourdough starter a feeding so it’s bubbly and active when you mix your dough.

Mix & Rest

Combine your active starter, water, and bread flour in a large mixing bowl. Stir until everything is well incorporated—it’ll look a little shaggy, and that’s totally fine. Cover and let it rest for about 30 minutes.

Stretch, Fold & Add Flavor

After resting, sprinkle salt over the dough and gently press it in. Start the first round of stretch and folds by pulling the dough up and folding it over itself, rotating the bowl as you go.

During the second stretch and fold, mix in the chopped pickled jalapeños (pat them dry beforehand) and cubed cheddar cheese. Fold the dough over the inclusions as you go to distribute them evenly.

Bulk Fermentation

Cover the dough and let it rise in a warm spot for 3–5 hours. Do one or two more rounds of stretch and folds every 30–60 minutes, then let it rest undisturbed. The dough is ready to shape when it’s puffy, jiggly, and has some visible bubbles on top.

Pre-Shape & Shape

Gently turn the dough onto a lightly floured surface. Wet your hands and use a bench scraper to help form it into a loose ball. Let it rest for about 30 minutes.

Once it’s relaxed, reshape it into a tight round, keeping the jalapeños and cheese tucked inside as best you can. Transfer the dough, seam-side up, into a floured banneton, cover, and refrigerate overnight for 12–24 hours.

Preheat & Prep for Baking

The next morning, preheat your oven to 450°F with a Dutch oven inside. Let it heat for at least 30 minutes.

Cut a square of parchment paper and place it on the counter. Flip the dough out of the banneton onto the parchment, ready for scoring.

Score & Bake

Use a sharp blade to score the dough—one long cut will allow for nice expansion. Carefully transfer the bread (with the parchment) into the hot Dutch oven.

Bake covered for 30 minutes, then remove the lid and bake uncovered for another 25–30 minutes, until golden brown and crisp.

Cool & Enjoy!

Resist the temptation to slice right in! Let the bread cool for at least 30–60 minutes before cutting to let the crumb set. Then, slice, enjoy, and savor every cheesy, flavorful bite!

Tips for Making This Recipe

• The kitchen scale is your friend. Hands down, the kitchen scale is my most used kitchen tool when making sourdough bread. The recipe below has both US customary measurements and Metric (grams). Measuring the grams of the ingredients is far more precise and results in a more consistent bread recipe.
• Pat the jalapenos dry! The jalapenos contain a ton of moisture. If we don’t pat them dry before adding them to the bread they will increase the percentage of hydration in the dough and will change the texture of the bread.
• Use warm filtered water. It’s important to use filtered water because generally, tap water contains chlorine and other chemicals that can inhibit the wild yeast in your sourdough which results in a poor rise and less flavorful bread.

Storage

Homemade sourdough bread is always best eaten freshly baked. But store any leftovers in an airtight container at room temperature for up to 3 days. If your bread goes stale, have no fear! This sourdough breadcrumb recipe helps make use of leftover bread so you can use it for other recipes.