Jalapeño Cheddar Sourdough Bread
A savory sourdough loaf loaded with sharp cheddar and fresh jalapeños, baked into a tangy, cheesy, gently spicy bread from an active starter.
By Maya Ellison · Reviewed by Maya Ellison · Updated August 29, 2026 · 2 min read
Jalapeño cheddar sourdough is a savory loaf that skips the sweet stuff entirely: sharp cheddar and fresh jalapeños folded through an active-starter dough for a tangy, cheesy, gently spicy crumb. The cheese crisps on the crust while the inside stays soft and pull-apart tender. It's the loaf you make when you want toast with attitude.
Why this recipe works
Cheese and chiles are wet, heavy inclusions, so the dough stays a touch firmer than a plain loaf and the add-ins go in late — during a fold or a lamination — so they suspend instead of sinking. A long cold proof builds flavor and lets the jalapeño heat mellow into the crumb.
| Ingredient | Percentage | Weight |
|---|---|---|
| Bread flour | 100% | 450 g |
| Water | 72% | 325 g |
| Active starter | 22% | 100 g |
| Salt | 2.2% | 10 g |
Keep hydration moderate; very wet dough lets cheese and chiles drop.
Folding in the good stuff
Laminate the dough flat after the bulk has started, scatter the cheddar and jalapeños, then fold to trap them. Distributing in one layer beats stirring into the mix, which tears the gluten and leaves bare pockets. Reserve a few toppings for the crust.
Common mistakes
- Cheese at the bottom: added too early or dough too wet. Fold it in late, keep hydration moderate.
- Gummy crumb: under-baked or sliced hot. Bake through and cool fully.
- Burnt cheese on top: oven too hot uncovered. Drop to 450°F for the second half.
- Bland heat: used only pickled, seeded chiles. Add a few fresh seeds for real kick.
Before you bake
Peak your starter with the sourdough starter guide, and read the sourdough inclusions guide before swapping add-ins. The scoring guide helps cut through a cheese-laden crust, and the sourdough troubleshooting hub covers dense crumbs. Start from the sourdough bread recipe.
Ingredients
Weights in grams are the source of truth; cup measures are approximate.
- 450 g bread flour
- 325 g water at 80°F / 27°C
- 100 g active sourdough starter, at peak
- 10 g fine sea salt
- 150 g sharp cheddar, diced small
- 2-3 fresh jalapeños, seeded and minced (about 60 g)
- 15 g pickled jalapeño brine or water (optional)
Method
Mix the flour, water and starter into a shaggy dough. Rest 30 minutes, then add the salt and pinch it in.
Bulk ferment 4 hours at 74-76°F with three stretch-and-folds 30 minutes apart in the first 90 minutes.
During the last fold, laminate the dough flat and scatter the cheddar and jalapeños across it, then fold up to enclose. This keeps the inclusions evenly spread.
Shape into a boule or batard, place seam-side up in a banneton, and cold-proof 12-16 hours in the fridge.
Preheat a Dutch oven to 475°F (245°C). Flip the dough onto parchment, score, and bake covered 25 minutes, then uncovered 20 minutes until golden and the cheese on the crust is toasted.
Cool completely on a rack, at least 2 hours, so the cheese inside sets.
Frequently asked questions
How do I keep the cheese from sinking to the bottom?
Dice it small and add it during a fold or lamination rather than at the first mix, so it stays suspended in the gluten network instead of falling through wet dough.
Will the jalapeños make it too spicy?
Seeding them removes most of the heat and leaves the flavor. Keep some seeds in if you want real bite, or use pickled jalapeños for a tangier, milder loaf.
Why is my crumb gummy near the cheese?
Under-baked or sliced hot. Cheese adds moisture, so bake fully and give the loaf the full 2-hour cool before cutting.
Can I add other inclusions?
Yes — see the [sourdough inclusions guide](/guides/sourdough-inclusions) for timing and moisture rules before you experiment.