This jalapeño cheddar sourdough bread is one of my go-to savory loaves when I want something a little extra, but still very approachable. It has a crisp, golden crust, a soft and chewy interior, and just the right balance of heat from fresh jalapeños and richness from freshly shredded cheddar cheese. It’s flavorful without being overpowering, and it’s one of those loaves that disappears quickly once sliced.

If you’re already comfortable baking sourdough, this recipe is a simple upgrade to a classic loaf. And if you’re newer to sourdough, this is still very doable with a little patience and good timing.

If you’re looking for my plain sourdough loaf first, I recommend starting with my regular sourdough bread recipe before jumping into this variation.

Ingredients

• 100g active sourdough starter
• 300g room temperature water
• 500g flour (250g all-purpose flour + 250g bread flour)
• 10g salt
• 20g additional room temperature water to mix with the salt

Add-ins

• 1 fresh jalapeño, thinly sliced
• 100 to 120g freshly shredded cheddar cheese, shredded straight from the block (about ¼ of a 1 lb block)

Tools You’ll Need

Large mixing bowl
Kitchen scale
Bench scraper (optional)
Banneton
Dutch oven with lid
Parchment paper
Sharp knife or lame for scoring

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How to Make Jalapeño Cheddar Sourdough Bread

Mix and Autolyse

In a large bowl, combine the active sourdough starter, 300g water, and flour. Mix until no dry flour remains. Cover and let the dough rest for 30 minutes.

A quick tip here: keep your hands slightly wet when handling the dough to prevent sticking.

Add Salt and Water

Sprinkle the salt over the dough and pour in the remaining 20g water. Press the salt into the dough with your fingertips, then press and fold for about 6 minutes until fully incorporated. The dough will feel rubbery at first, then sticky again. That’s exactly what you want.

Rest

Cover the dough and let it rest for 45 minutes.

Stretch and Folds

Complete three rounds of stretch and folds, each spaced 45 minutes apart.

First round is 45 minutes after adding the salt.
Second round is 45 minutes later.
Third round is another 45 minutes later.

On the final stretch and fold, gently stretch the dough slightly and evenly layer the thinly sliced fresh jalapeños and freshly shredded cheddar cheese over the surface. Fold the dough over itself to enclose the add-ins, taking care not to tear the dough. This step ensures the jalapeños and cheddar are evenly distributed without overworking the dough.

Bulk Fermentation

Cover the dough and allow it to rest until doubled in size. This typically takes about two hours after the final fold, depending on your kitchen temperature. For reference, my kitchen stays around 73°F.

Shape

Generously flour your banneton using all-purpose flour or rice flour. Gently shape the dough into a round and place it seam side up in the banneton.

Cold Proof

Cover the banneton with a linen cloth, place it inside a plastic bag, and refrigerate overnight for 8 to 12 hours.

Baking Instructions

Preheat

Place your Dutch oven with the lid on inside the oven and preheat to 475°F for 45 minutes. A very hot Dutch oven is key for developing a beautiful crust.

Prep and Score

Remove the dough from the refrigerator and cut a piece of parchment paper large enough to cradle the loaf. Flip the dough out of the banneton onto the parchment, dust off any excess flour, and score the top.

I like doing two long, slightly curved slashes, almost like a crescent moon.

Bake

Carefully transfer the dough, parchment and all, into the hot Dutch oven. Bake covered for 25 minutes.
Remove the lid, lower the oven temperature to 425°F, and bake uncovered for another 20 minutes until the loaf is deeply golden and crisp.

Cool Before Slicing

Remove the bread from the Dutch oven and allow it to cool for at least two hours before slicing. This part is tough, but worth it. The interior continues to set as it cools, and you’ll hear that subtle crackling sound as the crust settles.

Tips for the Best Jalapeño Cheddar Sourdough Bread

• Always shred your cheddar from the block. Pre-shredded cheese contains anti-caking agents that affect melt and texture.
• Slice jalapeño thinly so it distributes evenly throughout the loaf. Remove the seeds if you prefer less heat.
• Add the jalapeño and cheddar during the final stretch and fold to avoid tearing the dough or overworking it.
• If your kitchen runs cooler, bulk fermentation may take longer. Trust the dough more than the clock.
• Let the bread cool fully before slicing for the cleanest crumb and best texture. Once sliced, cut only what you need. Slicing as you go helps preserve the integrity of the loaf, slows down the drying process, and keeps the bread chewier and more moist for longer.

Final Thoughts

This jalapeño cheddar sourdough bread is one of those loaves that feels elevated but still very homey. It’s perfect toasted with butter, used for sandwiches, or served alongside soup or chili. Once you’ve made it once, it’s hard not to keep coming back to it.

As always, if you have any questions, feel free to email me at sonia@mrsprofresh.com or send a DM on IG. I’m always happy to help.

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