Cheddar Jalapeño Sourdough Bread Recipe

This cheddar jalapeño sourdough bread recipe is crusty on the outside, soft and cheesy inside, with just the right kick of heat. A flavorful artisan loaf made with active sourdough starter, perfect for sandwiches, soups, or snacking.

As a busy mom, I’ve learned that bread has to be both practical and fun to bake. This jalapeño cheddar sourdough bread recipe is a perfect example—it takes the classic artisan boule and turns it into a bold, flavorful loaf that’s just as good alongside a bowl of chili as it is toasted for breakfast.

I love recipes that pull double-duty: they feed my family well and make our home smell like a cozy bakery. The combination of sharp cheddar cheese, fresh jalapeños, and that tangy homemade sourdough bread base is everything I look for in a treat that feels both special and approachable.

If you’ve been following along with my Sourdough Inclusions Guide, you already know how much I adore experimenting with flavor add-ins. This loaf is one of my absolute favorites from that list, and once you try it, you’ll see why it’s become a regular in my rotation. I even like to pair it with my Cranberry Walnut Sourdough Bread for a holiday bread board—one savory, one sweet.

What You’ll Love About This Recipe

• Bold, savory flavor – Sharp cheddar cheese and spicy jalapeños give a rich, cheesy bite with a spicy kick.
• Flexible ingredients – Both fresh jalapeños and pickled jalapeños work here. Use whichever you have on hand.
• Crowd-pleasing loaf – Bake two loaves, freeze one, and have a whole loaf ready for your next meal.
• Beginner-friendly process – This is an easy sourdough bread recipe with clear steps, even if you’re new to inclusions.

This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through these links. I only recommend products I personally use and trust. Your support helps keep this blog running—thank you!

Key Ingredients

• Active sourdough starter – Here’s my post on starting and maintaining a starter if you need guidance.
• All purpose flour & whole wheat flour – I prefer a mix for a soft interior with a little extra flavor. Bread flour also works if you prefer.
• Sharp cheddar cheese – Grated or shredded for even distribution.
• Fresh jalapeños – Diced small for even heat. You can substitute pickled jalapeños for tang, either works!

You can find a full list of ingredients in the recipe card located at the bottom of this post.

Suggested Baking Schedule

This schedule works well if you work outside the home or have a full day with the kids. Plan for a cold ferment overnight for the best flavor development. For more tips, check out my Busy Mom’s Guide to Sourdough.

• 8:00 AM – Feed your starter to prepare the leaven.
• 5:00 PM – Your starter should be nice and bubbly. Mix water, leaven, and flour in a large mixing bowl. Cover bowl with plastic wrap and let it rest for 20 minutes.
• 5:20 PM – Add salt. Knead for 2–3 minutes with wet hands. Cover and let rest in a warm spot for 30 minutes.
• 6:00 PM – Begin your first set of stretch and folds. Do 6 sets total: 3 sets every 15 minutes, then 3 sets every 30 minutes.
• 6:45 PM – After the third set, fold in diced jalapeños and shredded sharp cheddar cheese. Continue with the remaining sets of stretch.
• 8:15 PM – Cover bowl and let bulk fermentation continue for 1.5–2 hours at room temperature. The bread dough should look silky and have risen 30–50%.
• 10:00 PM – Turn the dough onto a lightly floured surface. Use a bench scraper or bench knife to divide into two loaves. Let rest 20 minutes.
• 10:20 PM – Perform the final shaping. Tighten the surface tension by turning the dough a quarter turn several times. Place seam side up in a proofing basket or banneton basket dusted with rice flour.
• 10:25 PM – Cover with a damp tea towel, then refrigerate overnight for a cold ferment for at least 12 hours.
• The next day – Bake, cool on a wire rack, and enjoy!

How to Make Cheddar Jalapeño Sourdough Bread

Step 1: Build the Leaven—In a small bowl or jar, mix equal parts flour and water with about 2 tablespoons of active starter. Cover with plastic wrap or a kitchen towel and let rise for 8–10 hours at room temperature. By evening, it should be bubbly and ready to use.

Step 2: Mix the Dough—Add your leaven and warm water to a large bowl and stir with a dough whisk or wet hand to combine. Mix in the all purpose flour (or bread flour and whole wheat flour) until a shaggy bread dough forms. Cover bowl and let it sit for 20 minutes for a dough rest.

Step 3: Add Salt and Begin Bulk Fermentation—Sprinkle salt over the dough, wet your hands, and knead gently for 2–3 minutes. Cover bowl again and let sit in a warm place for 30 minutes.

Step 4: Stretch and Folds—Perform your first set of stretch and folds: use a wet hand to lift one side of the dough, stretch it up, and fold it over the middle of the dough. Turn the bowl a quarter turn and repeat on all four sides of the dough. This builds surface tension and structure. Complete 6 sets of stretch in total: first 3 every 15 minutes, final 3 every 30 minutes.

After the third set of stretches, add your inclusions—sharp cheddar cheese and diced jalapeños (or pickled jalapeños). Gently press them into the dough’s surface of the dough, folding carefully to incorporate without tearing.

Step 5: Bulk Fermentation—Cover bowl with a damp towel or plastic wrap. Let the bread dough rest in a warm spot for 1.5–2 hours, depending on the temperature of your kitchen. By the end, the dough temperature should feel slightly warm to the touch, and it should have expanded noticeably.

Step 6: Pre-shape and Final Shape—Turn the dough out onto a lightly floured surface. Use a bench scraper or bench knife to divide the dough into two equal portions. Pre-shape each piece of dough into a loose round shape. Let rest for 20 minutes.

Then perform your final shaping: tighten each loaf by dragging the bottom of the dough against the counter to create surface tension. Place each shaped dough seam side up into a rice flour-dusted banneton basket or bowl lined with a kitchen towel.

Step 7: Cold Ferment—Cover each loaf and refrigerate overnight or for up to 12 hours. The cold ferment develops deeper flavor and makes the bread easier to score.

Remember that your dough can stay in the fridge for up to three days before baking if needed.

Step 8: Bake the Loaves—Preheat your oven to 500°F with a hot dutch oven inside for at least 30 minutes. Turn one loaf seam side down onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade to allow for oven spring. Transfer loaf (with parchment) into the hot dutch oven, cover, and bake for 25 minutes.

Reduce the oven temperature to 450°F, remove the lid, and bake another 20–25 minutes until deep golden brown. Repeat for the second loaf, reheating the dutch oven between bakes.

Cool loaves completely on a wire rack before slicing.

How to Serve Cheddar Jalapeño Bread

This bread is so versatile. 

• Serve individual slices with a steaming bowl of chili or creamy tomato soup. 
• Make a grilled cheese sandwich for the ultimate comfort food—use extra sharp cheddar cheese for double the cheesy goodness. 
• Toasted with butter at breakfast, this bread adds a spicy kick to a simple meal. It also pairs beautifully with scrambled eggs or avocado toast.
• For entertaining, cut the whole loaf into cubes and serve with a cheesy dip, or use it as the base for a bold breakfast strata. The flavor also shines on its own, so don’t be surprised if your family eats half the loaf before it’s cooled.

To store, wrap your loaf in a kitchen towel or place it in an airtight container at room temperature for up to three days. For longer storage, slice and freeze individual slices, or freeze the whole loaf in a plastic bag. Reheat slices in a toaster or oven to revive that soft interior and crisp crust.

Baking Tips & Variations

• Use both fresh jalapeños and pickled jalapeños for complex flavor.
• If you’re new to sourdough, maintain an active starter to ensure the best rise.
• To prevent sticking, dust your proofing basket with rice flour instead of purpose flour—it keeps the surface of the dough dry.
• Don’t skip the cold ferment. It enhances flavor and makes scoring with a sharp knife or razor blade easier.
• Freeze one loaf for later—check my post on how to freeze sourdough without losing quality.

Recipe FAQs

More Sourdough Bread Recipes

• Cranberry Walnut Sourdough Bread
• Overnight Apple Cinnamon Sourdough Loaf

Final Thoughts

Cheddar jalapeño sourdough is one of those recipes that feels special but fits perfectly into real life. It’s a simple recipe that uses a few pantry staples and fresh jalapeños to create something extraordinary. 

This bread is a conversation starter on the table and a confidence booster in the kitchen. Bake it for a weekend chili night, or surprise your neighbors with a warm loaf as a gift. Once you master this easy sourdough bread recipe, you’ll find endless ways to customize it—maybe next time try roasted garlic or sun-dried tomatoes!

And if you’re craving even more ideas for inclusions, check out my full post on sourdough inclusions—this cheddar jalapeño sourdough bread recipe pairs perfectly with the cranberry walnut sourdough for a balanced bread board that will wow your family and friends.

Want more delicious recipes sent straight to your inbox? Subscribe to my newsletter to receive the latest!

If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!