Jalapeno Cheddar Sourdough Recipe
Spicy, creamy, and so delicious, this Cheddar Jalapeno Sourdough Bread is the perfect addition to your next charcuterie board! If you're looking for a change from your normal sourdough bread, then you have to try this jalapeno-loaded recipe!
This recipe is based on a recipe in Emilie Raffa's book "Artisan Sourdough Made Simple." She is the queen of sourdough and has so many fantastic recipes that are easy to understand!
A twist on my classic crusty sourdough bread, this sourdough cheddar jalapeno bread offers a unique flavor that's truly irresistible! The addition of spicy pickled jalapenos adds a nice kick. Then, the cheddar adds a sharp taste with a creamy consistency you'll love.
Don't worry if you're new to sourdough, either. It can seem daunting, but as long as you have a good, healthy starter, this recipe comes out easily.
Love sourdough bread? Try my sourdough olive bread recipe for a salty twist, too!
Jump to:
- What is Sourdough Bread?
- What you'll need to make Cheddar Jalapeno Sourdough
- How to make Jalapeno Cheddar Sourdough Bread
- Sample Baking Schedule
- Tips and tricks for making Sourdough Jalapeno Cheddar Bread
- How to serve Jalapeño Cheddar Sourdough
- Jalapeno Cheddar Sourdough Recipe storage
- Cheddar Jalapeno Sourdough Recipe FAQs
- Other Recipes To Try!
- 📖 Recipe
What is Sourdough Bread?
Sourdough bread is a type of bread made from natural yeast, flour, water, and salt. There is no commercial yeast, only naturally occurring yeast from the environment.
Sourdough bread requires a sourdough "starter" in order for the bread to rise. A starter is filled with good bacteria and natural yeast that gives the bread that traditional sour taste.
When starting your sourdough journey, this sourdough glossary is super helpful in making sure you are familiar with all the proper sourdough terms.
If you are new to sourdough, make sure to check out this post on how to keep a sourdough starter to ensure you have healthy bread!
What you'll need to make Cheddar Jalapeno Sourdough
You only need a few simple ingredients to make this delicious bread!
- Sourdough starter. Your starter needs to be active and bubbly. If you plan to make this bread in the morning, the night before you should feed it and make sure it has doubled in size. You can make your own sourdough starter from scratch, buy one, or get one from a sourdough friend.
- Flour. Bread flour is recommended, but if you only have all purpose flour that would work well, too. Bread flour vs all purpose flour is a tricky subject, but both will work in this recipe.
- Salt. This feeds the natural yeast in sourdough and will help the bread rise in the pot.
- Water. For hydration in the bread. You'll also want to use it to rehydrate your sourdough starter before beginning if it becomes a bit too dry.
- Cheddar cheese. If preferred, Colby Jack, white cheddar, yellow cheddar, or a sharp cheddar would all work.
- Jalapenos. Pickled jalapenos are readily available in the antipasto section of your grocery store, or you can make your own.
Fresh Jalapenos vs. Pickled Jalapenos
If you do choose to use fresh jalapenos, make sure to use gloves when cutting them and to remove the seeds and ribs from the jalapenos. I prefer pickled jalapenos for a few reasons.
Pickled jalapenos are already chopped up. All you need to do is run a knife through them to make them a little smaller if you would like.
Pickled jalapenos are pretty spicy already. Fresh jalapenos can be hit or miss. You can get a pretty mild jalapeno, or you can get one that blows your taste buds away. With pickled jalapenos, they are all the same.
There is more flavor in pickled jalapenos. You can the extra tang from the vinegar, and they are just a little salty, which adds a lot to the bread!
Types of Flour for Sourdough Breads
The best type of flour to use for bread is bread flour. Bread flour has a higher protein content, and high protein means more gluten in your bread loaf.
If you don't have bread flour handy, all purpose flour can be substituted. You won't build up as much gluten as you would with bread flour, but the difference won't be very noticeable.
Whole wheat flour can be used in sourdough bread as well, but you don't want to use all whole wheat flour. That can turn the bread very tough and it would have a bitter flavor. I like to use 50% bread flour and 50% whole wheat flour.
How to make Jalapeno Cheddar Sourdough Bread
Prepare the Bread
Step 1: Add the water and starter to a bowl. Mix well with a fork. Top the water and starter with flour and salt. Mix everything well until a shaggy dough forms.
It might get a little tough to mix with a fork. So, don't be afraid to use your hands! Cover the bowl with a damp kitchen towel, and allow the dough to rest for 1 hour.
Step 2: While the dough rests, drain the pickled jalapenos, and cut them into smaller pieces if they are too large. I found that cutting the jalapenos in half made a good size for the bread.
Cut or shred the cheddar cheese, and set that aside. If you want large pieces of cheddar, keep in mind that the cheddar will melt and create large holes in the bread.
Add The Cheddar and Jalapenos
Step 3: When the hour is up, sprinkle the jalapenos and cheddar cheese onto the top of the dough. Fold the dough over onto itself so the jalapenos and cheddar cheese are completely incorporated into the dough.
Cover the dough with a damp kitchen towel, and allow it to rest for 8-10 hours. You want the dough to double in size and look bubbly at the surface.
Step 4: After the 8-10 hours are up, turn the dough out onto a floured work surface. Learning how to shape a sourdough boule with the proper stretches and folds is an important step in ensuring the perfect oven spring during the baking process.
Fold the top third of the dough down towards the middle of the dough. Then, fold the bottom third of the dough up towards the middle of the dough. Flip the dough over, and shape it again.
Move the dough in a circular motion to tighten the dough. Place it seam-side up in a kitchen towel-lined bowl. Cover with a damp towel, and place it in the refrigerator for 1 hour, or up to overnight.
Time to Bake!
Step 5: Preheat the oven to 500 degrees. After the dough has set for one hour in the refrigerator, turn the dough onto a piece of parchment paper.
Place the dough and parchment paper in a Dutch oven. Score the top of the bread with a sharp knife or a razor blade. This will give the dough room to rise as it bakes.
Step 6: Lower the oven to 450 degrees, and place the covered Dutch oven into the oven. Bake for 20 minutes. After 20 minutes, remove the cover from the Dutch oven, and bake for 35 minutes more. Allow the bread to cool before slicing.
Sample Baking Schedule
- 12 pm - Mix together flour, water, and starter.
- 1 pm - Bulk Rise. Add the jalapenos, cheddar, and salt. Let the dough rest for 8-10 hours.
- 9 pm- Shape the dough, and place it in the refrigerator to rest.
- 7 am (next day) - Bake for 1 hour.
Tips and tricks for making Sourdough Jalapeno Cheddar Bread
- To check if your starter is ready to bake with, place a tablespoon of starter into water. If the starter floats, it is ready to bake with. If it sinks, feed it again, and make your cheddar sourdough bread recipe the next day.
- When making bread, it is most important to weigh out the ingredients with a kitchen scale. That is the best way to get the most accurate measurements.
- To check if the bread is cooked completely, carefully tap on the bottom of the bread. It should sound hollow when you tap it.
How to serve Jalapeño Cheddar Sourdough
- As a spicy sandwich with barbecue chicken.
- Dipped into your favorite chicken stew.
- Alongside broccoli cheddar soup.
- Smeared with blueberry jam for a sweet and spicy toast.
- Topped with homemade hummus.
Can I freeze jalapeno cheddar sourdough bread?
Yes! Wrap a cooled loaf in plastic wrap. Then, place it in a Ziploc bag. Make note of the date you are placing it in the freezer.
How long will cheddar jalapeno sourdough bread last on the counter?
Once the loaf cools, place it in a Ziploc bag and it will stay fresh on the counter for 2-3 days.
Jalapeno Cheddar Sourdough Recipe storage
To keep your jalapeño cheddar sourdough fresh and delicious, store it at room temp in a paper bag or wrapped in a clean kitchen towel. This keeps the crust nice and crisp. Don’t use plastic unless you like a softer crust, because it traps moisture and can make the bread a little soggy. Leave it in a cool, dry spot and try to enjoy it within 2–3 days for the best flavor. If you need to save it longer, slice it up, wrap it well, pop it in a freezer bag, and stash it in the freezer for up to 3 months. Just toast or warm it up when you’re ready for a cheesy, spicy treat.
Does Jalapeno Cheddar Bread need to be refrigerated?
Nope! Jalapeño cheddar bread doesn’t need to be refrigerated, and in fact, storing it in the fridge will make it go stale or mold faster. Even though it has cheese in it, the baking process removes enough moisture that it’s safe to keep at room temperature for a couple of days. Just store it in a paper bag or wrapped in a kitchen towel, and keep it in a cool, dry spot. If you’re not going to finish it within 2–3 days, freezing is the best way to keep it fresh.
Cheddar Jalapeno Sourdough Recipe FAQs
After the dough has risen for 8 hours, it's important to let the dough rest in the refrigerator. This will set the structure of the inside of the bread. You can keep the dough in the refrigerator overnight if you want to make the dough ahead of time. Then, bake it off in the morning.
Jalapeño cheddar sourdough bread is so flavorful on its own that you can just slice it up with a little butter and be happy but it also pairs perfectly with a lot of dishes. It’s amazing alongside chili, soups, and stews, and it makes next-level grilled cheese or breakfast sandwiches with eggs and bacon. You can serve it with a charcuterie board, use it for BLTs or turkey sandwiches, or toast it and top with avocado for a spicy twist. It’s even great as a side for BBQ, pulled pork, or grilled chicken. If it’s savory, cheesy, or a little smoky, this bread’s going to play to be delicious with it!
Other Recipes To Try!
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📖 Recipe
Jalapeño Cheddar Sourdough
Ingredients
- 500 g Bread Flour
- 375 g Water
- 90 g Starter Active and bubbly
- 10 g Salt Kosher salt if possible
- 90 g Pickled Jalapenos Roughly chopped
- 90 g Cheddar Shredded or diced into small pieces
Instructions
- Add the water and starter to a bowl. Mix well with a fork.
- Top the water and starter with flour and salt. Mix everything well until a shaggy dough forms.Â
- Cover the bowl with a damp kitchen towel and allow the dough to rest for 1 hour.
- While the dough rests, drain the pickled jalapenos and cut them into smaller pieces if they are too large
- Cut or shred the cheddar cheese and set that aside.
- When the hour is up, sprinkle the jalapenos and cheddar cheese onto the dough. Fold the dough over onto itself so the jalapenos and cheddar cheese are completely incorporated into the dough.Â
- Cover the dough with a damp kitchen towel and allow it to rest for 8-10 hours. You want the dough to double in size and look bubbly at the surface.
- After the 8-10 hours are up, turn the dough out onto a floured surface. Fold the top third of the dough down towards the middle of the dough and fold the bottom third of the dough up towards the middle of the dough. Flip the dough over and shape it again. Move the dough in a circular motion to tighten the dough.
- Place it seam side up in a kitchen towel lined bowl. Cover with a damp towel and place it in the refrigerator for 1 hour, or overnight.
- When you are ready to bake, preheat the oven to 500 degrees. After the dough has set for one hour in the refrigerator, turn the dough onto parchment paper. Place the dough and parchment paper in a Dutch oven. Score the top of the bread with a sharp knife or a razor blade.Â
- Lower the oven to 450 degrees and place the covered Dutch oven into the oven. Bake for 20 minutes. After 20 minutes, remove the cover from the Dutch oven and bake for 35 minutes more. Allow the bread to cool before slicing
Notes
- If you want large pieces of cheddar, keep in mind that the cheddar will melt and create large holes in the bread.
- How long the bulk rise takes depends on the temperature in your kitchen. If it's a cold day, it might take up to 12 hours for the dough to get bubbly and double in size. If it's a hot day, your dough might be doubled in size in 6 hours. Keep an eye on the dough and check it every few hours.
- If you do choose to use fresh jalapenos, make sure to use gloves when cutting them and to remove the seeds and ribs from the jalapenos.
- To check if your starter is ready to bake with, place a tablespoon of starter into water. If the starter floats, it is ready to bake with. If it sinks, feed it again, and make the bread the next day.
- When making bread, it is most important to weigh out the ingredients. That is the best way to get the most accurate measurements.
Just wanted to know if I can cover,leave out overnight?? Thanks for recipe directions!
Looks pretty easy to make. Why doesn’t this recipe require stretch and folds?
You can do stretch and folds if you want!
This recipe is really easy to follow and the bread is delicious. Just try it you will not be disappointed.
Hubby is in love with this, jalapenos are his favorite thing so he was so excited I made this for him!
Wow, is this good! We love sourdough, anyway. But, when you add cheese and jalapenos ... mmmm. That's a whole new level of , "Don't you touch my plate!" lol Absolutely scrumptious. Thank you!
OMG!! This cheddar Jalapeno Sourdough bread tastes amazing and my family can't get enough of it!! Your step by step instructions gave me the confidence to make this great sourdough bread recipe.
I am obsessed with this cheddar jalapeno sourdough bread! It's like all of the things I love in one place. This recipe KILLED it! Thank you!
There's nothing better than jalapenos, cheddar, and sourdough!