Jalapeño Cheddar Sourdough Bread

This jalapeño cheddar sourdough bread is everything you want in a homemade loaf. With a crispy crust, a soft and chewy inside, and packed with melty cheese and just the right amount of heat, this is bread you won’t want to stop eating!

The cheddar melts into the dough as it bakes, creating little pockets of rich, savory flavor, while the jalapeños add a gentle kick that keeps each bite interesting. It’s the kind of bread that feels a little fancy… but is actually very doable once you know the rhythm.

Why you’ll love this recipe

• Big flavor, simple process – Tangy sourdough, melty cheese, and a hint of heat without complicated steps
• That perfect crust + crumb combo – Crisp outside with a soft, airy interior
• A fun way to level up your sourdough – Great once you’re ready to try mix-ins

If you love adding flavor to your sourdough loaves, there are so many fun directions to explore. Try this rosemary sourdough bread for a more herby, savory option, or olive sourdough bread for another bold, mix-in filled loaf. And if you want something a little sweeter, this strawberry sourdough bread is perfect for everyday baking.

How to make this recipe

Below is a brief overview of this recipe so you can get an idea of the process before you start. For the full set of written directions, including ingredient amounts, please scroll down to the recipe card below.

Step One: Mix the dough.

Make sure you start with starter that has been fed and has doubled in size. In a large bowl, whisk together the water and sourdough starter until milky. Add the flour and salt and mix until a shaggy dough forms and no dry flour remains.

In a large bowl, whisk together the water and sourdough starter until milky. Add the flour and salt and mix until a shaggy dough forms and no dry flour remains. This step is called the autolyse.

Step Two: First stretch and fold

Perform one set of stretch and folds. Pull one side of the dough up, fold it over to the opposite side of the bowl, rotate the bowl 90 degrees, and repeat around the bowl. Cover and rest for 30 minutes.

Step Three: Add the jalapeño and cheddar

Toss the diced jalapeños and shredded cheddar with a little flour. During your next stretch and fold, add half the mixture, fold it in, then add the rest and continue folding until evenly distributed. Toss the diced jalapeños and shredded cheddar with a little flour. Complete one more set of stretch and folds. By now, the dough should feel smoother and stronger.

Step Four: Bulk fermentation

Cover and let the dough rise at room temperature for 4–6 hours, until it has risen about 50–75% and looks puffy and airy.

(Optional: Refrigerate overnight for deeper flavor.)

Step Five: Shape the dough

Turn the dough onto a lightly floured surface and gently shape it into a tight round. Think gentle—you want to keep as much air in the dough as possible.

Step Six: Final proof

Place the dough in a floured banneton and let it rise till puffy. You can do 1-2 hours at room temperature or overnight in the fridge.

Step Seven: Bake

Preheat your oven with a Dutch oven inside to 500°F.

Turn the dough onto parchment, score the top, and transfer it into the hot Dutch oven.

Bake covered for 20 minutes, then uncover, reduce heat to 450°F, and bake another 20–25 minutes until deep golden brown.

Let the bread cool for at least two hours before slicing.

Recipe Tips

• Some cheese melting out during baking is totally normal—and delicious. Those crispy edges are gold.
• If your dough feels sticky while working with it, lightly wet your hands instead of adding more flour.
• If your loaf turns out dense, it usually means the starter wasn’t active enough or the dough needed more fermentation time.

Storage

Store your bread at room temperature in a paper bag or wrapped in a towel for up to 2 days.

For longer storage, slice and freeze for up to 2 months.

Baker’s Schedule

This timeline is designed for a flexible, overnight fermentation. You can adjust the timing to fit your schedule, but this gives a general idea of what to expect. Remember to watch the dough and not the clock—timing can vary depending on the temperature and humidity of your kitchen.

Day One

• Mixing the dough – 10–15 minutes
• Rest (autolyse) – 30 minutes
• Stretch and folds – 1½ hours (3 sets, spaced 30 minutes apart)
• Finishing bulk fermentation – 2 to 4 hours, depending on room temperature
• Overnight cold fermentation (optional) – 8 to 12 hours

Day Two

• Removing dough from the fridge and resting – 30 minutes to 1 hour (if chilled overnight)
• Shaping the dough – 10–15 minutes
• Final proof – 1 to 2 hours (or overnight in the fridge)
• Preheating the oven and Dutch oven – 30 to 45 minutes
• Scoring and baking – 40 to 45 minutes
• Cooling time – At least 1 hour before slicing