Ingredients

For the Dough

• 100g active sourdough starter
• 350g warm water
• 500g bread flour
• 10g fine sea salt

Mix-Ins

• 1½ cups (170g) sharp cheddar cheese, shredded or cubed
• 2–3 fresh jalapeños, seeded and diced (or sliced for more heat)
• 1 teaspoon garlic powder (optional)

Optional Toppings

• Extra shredded cheddar
• Jalapeño slices
• Flaky sea salt

Equipment

• Large mixing bowl
• Dutch oven
• Dough scraper
• Banneton basket or bowl lined with a towel
• Parchment paper
• Sharp bread lame or razor blade
• Kitchen scale

Instructions

Step 1: Mix the Dough

In a large bowl, combine the active sourdough starter and warm water until mostly dissolved.

Add the bread flour and mix until a shaggy dough forms.

Cover and let rest for 30 minutes.

Step 2: Add the Salt

Sprinkle the salt over the dough.

Mix thoroughly until fully incorporated.

Cover and let the dough rest for another 30 minutes.

Step 3: Stretch and Fold

Perform a series of stretch-and-folds every 30 minutes for about 2 hours (4 sets total).

During the second set of folds, gently incorporate the shredded cheddar, diced jalapeños, and garlic powder if using.

Fold carefully to distribute the ingredients evenly throughout the dough.

Step 4: Bulk Fermentation

Cover the dough and allow it to ferment at room temperature for another 2–4 hours, or until it has increased in volume by about 50% and looks light and airy.

Step 5: Shape the Dough

Turn the dough onto a lightly floured surface.

Shape it into a tight round loaf.

Place it seam-side up in a floured banneton basket or a bowl lined with a floured kitchen towel.

Cover and refrigerate for 8–12 hours.

Step 6: Preheat the Oven

Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 30 minutes.

Step 7: Score and Bake

Turn the dough onto parchment paper.

Score the top with a sharp bread lame.

If desired, sprinkle extra cheddar and place a few jalapeño slices on top.

Carefully lower the dough into the hot Dutch oven.

Cover and bake for 20 minutes.

Remove the lid and bake for another 20–25 minutes, until the crust is deep golden brown and the internal temperature reaches about 205–210°F (96–99°C).

Step 8: Cool

Transfer the loaf to a wire rack and cool for at least 1 hour before slicing.

This helps the crumb finish setting and makes for cleaner slices.

Tips

• Use an active, bubbly sourdough starter for the best rise.
• Pat fresh jalapeños dry before adding them to avoid excess moisture.
• Cube the cheddar instead of shredding it for pockets of melted cheese.
• Allow the bread to cool completely before slicing.
• Wear gloves when handling hot jalapeños if you have sensitive skin.
• Add extra cheese on top during the last 10 minutes of baking for a crispy cheese crust.

Variations

Bacon Jalapeño Cheddar Sourdough

Fold in ½ cup cooked, crumbled bacon.

Three-Cheese Sourdough

Use a blend of cheddar, Monterey Jack, and Parmesan.

Roasted Jalapeño Sourdough

Replace fresh jalapeños with roasted peppers for a smoky flavor.

Everything Bagel Jalapeño Bread

Sprinkle everything bagel seasoning over the loaf before baking.

Herb Cheddar Sourdough

Add chopped chives, parsley, or rosemary to the dough.

Storage

Room Temperature: Store in a paper bag or bread box for up to 3 days.

Refrigerator: Not recommended, as it can dry out the bread.

Freezer: Slice and freeze in a freezer-safe bag for up to 3 months. Toast slices directly from frozen.

Serving Suggestions

Jalapeño-Cheddar Sourdough is delicious served with:

• Chili
• Tomato soup
• Broccoli cheddar soup
• Grilled cheese sandwiches
• Scrambled eggs
• Avocado toast
• Pulled pork
• Barbecue dishes
• Burgers
• Butter or cream cheese

Nutrition (Per Slice)

• Calories: 230
• Carbohydrates: 30g
• Protein: 9g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 340mg
• Fiber: 1g
• Sugar: 1g

Conclusion

Jalapeño-Cheddar Sourdough is a flavorful artisan loaf that perfectly combines tangy sourdough, sharp cheddar cheese, and spicy jalapeños. With its crispy crust, soft interior, and cheesy pockets throughout, it’s an excellent bread for sandwiches, soups, or enjoying fresh from the oven. This homemade recipe is a delicious way to elevate your sourdough baking and is sure to be a favorite with anyone who loves bold, savory flavors.