Jalapeño Cheddar Sourdough Bread

This jalapeño cheddar sourdough bread recipe yields a crusty artisan loaf packed with sharp cheddar cheese and zesty pickled jalapeños.

Quick Tips for Sourdough Success

• Don’t panic if your dough feels sticky. It’s meant to be a little clingy—just like toddlers.
• Pickled vs. fresh jalapeños? Pickled gives you a tangy, mellow kick. Fresh = FIRE (in a good way).
• Don’t skip the cooling time. Cutting it early makes it gummy inside. Let it rest. You deserve a rest too.

Let’s Make Some Magic

Step 1: Feed That Starter

Combine the starter ingredients about 12 hours before you plan to bake.

Cover and let it do its bubbly thing. When it’s doubled and foamy like a sourdough spa day, it’s ready to party.

Step 2: Mix the Dough

Combine 330g of water and 100g of active starter in a large bowl then stir to blend.

Add both flours. Mix by hand until you’ve got a shaggy blob. It won’t win any beauty contests yet—just cover and let it nap for 1 hour. This is called an autolyse. Fancy word. Easy process.

Step 3: Add Salt Water

Mix 30g water + 10g salt in a small bowl then add it to your dough and use your hands to smoosh it in. Yes, smoosh. Get in there. Then cover again and rest for 1 more hour.

Step 4: Bulk Ferment + Add the Flavor

Over a period of 1½ hours, do 3 rounds of ‘stretch and folds,’ each 30 minutes apart. During the second set, gently fold in your cheddar and jalapeños. Stretch, fold, rotate. It’s like dough yoga.

Then allow the dough to rest for 2-3 more hours. It should puff up a bit—like it just had a great therapy session.

Step 5: Shape + Second Rise

Flour your counter, tip the dough out, and shape into a rough ball. Place it top-side down into a floured proofing basket or bowl. Let it rise at room temp for another 2-3 hours or until it’s puffed up a bit more (20-30%).

Or, pop it in the fridge for up to 36 hours. Yes, overnight is totally fine. It’s flexible like that.

Step 6: Bake It, Baby

Preheat the oven (with a Dutch oven inside) to 500°F for 30 minutes.

Gently turn your dough onto parchment paper, score the top with a sharp knife or razor (get creative—it’s your bread tattoo moment). Transfer the dough into the Dutch oven with the help of the parchment paper.

Cover, reduce oven temp to 450°F, and bake for 30 minutes. Take off the lid and bake for an additional 20–25 minutes until the crust turns golden and crispy, and the delicious aroma fills the air.

Cool for 2 hours before slicing.

FAQs:

How do I store leftovers?

Wrap it in a clean kitchen towel or paper bag for 2 days on the counter. For longer, slice and freeze in zip bags. Just toast to reheat.

Can I leave out the jalapeños?

Absolutely! Swap for sun-dried tomatoes, olives, or just go all-in on the cheese.

What if I don’t have a Dutch oven?

Use any heavy oven-safe pot with a lid. Alternatively, bake on a tray with an oven-safe dish of water on the rack below for steam.

How to store and freeze your Jalapeño Cheddar Sourdough Bread?

Store at room temperature in a bread bag, wrapped in a kitchen towel or beeswax wrap. To keep the bread fresh, set it cut-side down on a cutting board and cover it with a cake dome.

Avoid storing sourdough bread in the fridge, as it can cause the bread to become hard.

You can freeze whole loaves or individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 3 months.

Check out these easy sourdough bread recipes

• Blueberry Lemon Cream Cheese Sourdough Bread
• Sourdough Pastry Braid Recipe
• Sourdough Discard Cinnamon Bread
• Sourdough Focaccia Bread Recipe
• Sourdough Sandwich Bread Recipe
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