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Jalapeno Cheddar Sourdough Bread

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Whether you are a seasoned baker or beginner, you are going to love adding some pep to your homemade bread lineup with a tender and fluffy loaf of jalapeno cheddar sourdough. This nearly foolproof recipe bakes up the most terrifically tangy sourdough bread with tasty, melty cheddar cheese and mildly spicy jalapenos. Or go for a walk on the milder side and skip the peppers for a delicious cheesy sourdough bread recipe.

slices of jalapeno cheddar sourdough on a wooden board with the loaf in the background and a red and white towel
a collage of my favorite sourdough supplies
See my recommended sourdough essentials: https://liketk.it/3zt4F

Easy Jalapeno Cheddar Sourdough Bread

Sourdough recipes are tried-and-true classics that continue to gain popularity with both new and longtime bakers. From sandwich bread to pizza crust and even cakes, sourdough can do so much. With no yeast needed!

This cheddar jalapeno sourdough recipe is a fun way to try something new while enjoying that sourdough-y goodness you know and love.

The tanginess of the sourdough is perfect to combine with gooey cheese and spicy jalapeno peppers… And the wonderfully easy overnight prep method makes it a practically no-fail recipe. So you know you’re going to be baking up delightful loaves every time.

a loaf of jalapeno cheese bread ready to slice and serve

A delicious loaf of freshly baked cheese sourdough bread dotted with bold jalapenos pieces and tangy cheddar is a real crowd pleaser. If not everyone is a fan of peppers, you absolutely can leave them out and make a super cheesy version that has lots of flavors and no spiciness.

Any way you bake it, this bread is great to serve as a tasty centerpiece for fun and festive gatherings. Or keep it on the countertop as a grab-a-hunk-and-go bread for everyone in the house to enjoy as a quick snack!

Cheddar Jalapeno Sourdough Ingredients

You only need a handful of ingredients and a bit of patience to make the best and easiest overnight cheddar jalapeno sourdough recipe.

Like most sourdough recipes, eggs and yeast are not needed. Instead, an active bubbly sourdough starter is essential to make this recipe. Be sure to have your homemade sourdough starter and let’s jump to the recipe and get baking!

bowl of ingredients flour, sourdough starter, diced jalapeno, cubed cheese, and salt
  • Sourdough starter – needs to be started at least 5 days before making this recipe
  • Warm filtered water – too hot or cold will prevent the bread from rising properly
  • Bread flour – I like to use King Arthur Bread Flour
  • Sea salt – just a pinch
  • Jalapeno peppers – membranes and seeds removed, minced
  • Cheddar cheese – shredded or chopped into 1/4-inch cubes

How to Make This Cheesy Jalapeno Sourdough Bread

In a large bowl, add the sourdough starter. Mix in warm, filtered water, stirring until dissolved.

Then add the bread flour and salt, stirring with a dough whisk or wooden spoon until a thick, shaggy dough forms. Cover the sourdough with a clean, damp kitchen towel and let the dough rest for 30 minutes.

Lightly flour your countertop or surface then coax the dough from the bowl. Add the minced jalapeno and cheddar cheese on top of the dough then knead for a minute until mixed in.

a green bowl of cheesy jalapeño sourdough ready to rise

Cover the dough bowl with a damp towel (or plastic wrap), and let it rise in a warm space (70º-85ºF) for at least 6-8 hours. I usually let the dough ferment overnight. Do not refrigerate the dough.

Check your dough to see that it is bubbly and has increased or doubled in size. Lightly flour your countertop and pull the dough from the bowl. Shape the sourdough by a set of stretches and folding: pull an edge of the dough 5″ and tuck it into the middle of the dough, then rotate the dough 1/4 of a turn and stretch and fold again. Let the sourdough rest for 10 minutes.

sourdough bread dough in a banneton bowl

Line a medium bowl with a floured towel, or use a banneton bowl with a linen cover and dust heavily with flour. Let dough rise in it for 30 – 60 minutes.

Preheat your oven to 450º (without the Dutch oven pot). Cover the dough bowl with a long piece of parchment paper, and turn it over onto the countertop.

sourdough bread dough on top of a sheet of parchment paper ready to score the top of the loaf

Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid. Do not preheat the pot.

the sourdough is on top of a sheet of parchment paper and dropped into the dutch oven to bake

Place the covered pot in the oven and bake the bread covered for 30 minutes. Remove the lid and bake for 20 minutes. Then bake it directly on the oven rack for 10 minutes to crisp the exterior.

Let cool for an hour before slicing and serving.

a loaf of jalapeno cheddar sourdough bread

Frequently Asked Questions

Can I make this recipe with all-purpose flour?

Yes, simply substitute bread flour 1:1 with all-purpose flour. This substitution may result in a smaller sourdough loaf.

What is the best way to store sourdough bread?

For the softest bread avoid refrigerating it. Instead, transfer the cooled loaf to a bag and keep it at room temperature for up to 5 days.

Can you freeze sourdough bread?

Yes, sourdough bread freezes well. Freezing over refrigerating will keep the crust softer. Place in an airtight zipper bag and keep in the freezer for up to 3 months. Let the cheddar jalapeno bread thaw at room temperature, then slice and enjoy.

How can you tell when sourdough bread is done baking?

The crust will be a lovely light golden brown, and it’ll sound hollow when you give the loaf a gentle tap. If you’d like to test the internal temperature, it should be 195°-200°F.

The best Cheese and Jalapeno Sourdough Bread Recipe

a loaf of jalapeno sourdough bread
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5 from 1 vote

Jalapeno Cheddar Sourdough

This is the perfect sourdough bread recipe for a beginner! It is easy and forgiving and virtually foolproof. Make it a mildly spicy cheese bread with jalapeno, or leave them out for an easy cheese sourdough bread.
Course Bread, Sourdough
Cuisine American
Keyword Breads, Sourdough, sourdough bread, homemade bread, cheese bread
Prep Time 30 minutes
Cook Time 1 hour
Combined rises are approx. 12 hours 12 hours
Total Time 13 hours 30 minutes
Servings 12 slices
Calories 369kcal

Equipment

  • heavy pot with a lid, like a dutch oven cast iron pot or stockpot (4 or 5 quart pot)
  • Parchment Paper

Ingredients

  • 1/4 cup (60 grams) sourdough starter, unfed or discard
  • cups (350 grams) warm filtered water (95º to 100º F)
  • 4 cups (500 grams) bread flour
  • 1 ½ teaspoon (9 grams) sea salt
  • 2 jalapeno peppers, membranes and seeds removed, minced
  • 1 cup (4 ounces or 100 grams) cheddar cheese, shredded or 1/4" cubes

Instructions

  • In a large bowl, add the sourdough starter. Mix in warm, filtered water, stirring until dissolved. Add bread flour and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Wet your hands, and finish mixing dough by hand. Cover the sourdough with a clean, damp kitchen towel and let the dough rest for 30 minutes.
  • Lightly flour your countertop or surface then coax the dough from the bowl. Add minced jalapeno and cheddar cheese to the top of the dough, then knead them in for about 1 minute. The fillings should be evenly distributed in the dough. Return the sourdough to the bowl, cover with a damp towel, and let rise in a warm space (70º-85ºF) for 8-10 hours. Overnight on the countertop or in the oven (turned off) is a good place. Do not refrigerate the dough.
  • After fermentation or bulk rise, lightly flour your countertop and shape the dough by stretching and folding: pull an edge of the dough 5" and tuck it into the middle of the dough, then rotate the dough 1/4 of a turn and stretch and fold again. Let the dough rest for 10 minutes.
  • Line a medium bowl with a floured towel, or use a banneton bowl with a linen cover and dust heavily with flour. Let dough rise in it for 30 – 60 minutes.
  • Preheat your oven to 450º (without the Dutch oven pot). Cover the dough bowl with a long piece of parchment paper, and turn it over onto the countertop. Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid. Do not preheat the pot.
  • Place the covered pot into the oven and bake covered for 30 minutes. Remove the lid from the pot and bake for 20 minutes. Using oven mitts, carefully remove the bread from the pot and bake it directly on the oven rack for 5-10 minutes to crisp the exterior. Let cool at least 1 hour before slicing and serving.

Video

Notes

Let cool for at least one hour before cutting.
Store sourdough bread at room temperature in a bag at room temperature for up to 5 days.

Nutrition

Serving: 1slice | Calories: 369kcal | Carbohydrates: 59g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 364mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 1mg

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2 thoughts on “Jalapeno Cheddar Sourdough Bread”

  1. This looks delicious! I am wondering why, with this particular recipe, you say NOT to refrigerate the dough?

    Reply
    • Some sourdough bread recipes use a refrigerated bulk/fermentation rise. My sourdough bread recipes do not, they rise at room temperature. I get a lot of questions about that, as well as preheating the Dutch oven. My recipes do not use a preheated Dutch oven. Happy baking!

      Reply

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