Jalapeño Cheddar Cheese Bread

Make your own crusty, artisan Jalapeno Cheddar Sourdough Bread based on our famous sourdough bread recipe. Each slice has melty cheese and a spicy kick that is great for grilled cheese, soups, and even on its own as a snack.

Our Easy Sourdough Bread Recipe has thousands of success stories with 1,000 5-star reviews. If you enjoyed this recipe, then you’ll love my Jalapeno Cheddar Sourdough. You can use the same sourdough recipe that so many of my readers have found success with!

This is a fun sourdough loaf you can make with your sourdough starter– or feel free to use a yeasted bread dough (see the recipe notes). It’s our basic sourdough bread recipe, shaped into a swirl, and then baked in a tall loaf pan.

Ingredients in Jalapeno Cheddar Sourdough

• Sourdough starter: Use sourdough starter that has already peaked.
• Organic white bread flour: This is my preferred flour for making sourdough.
• Sea salt: Enhances the flavor and strengthens the gluten network.
• Grated cheddar: I prefer to use aged white cheddar, but for this recipe I used sharp cheddar cheese so you could see it in the photos! Grated cheddar is best, but pre-shredded cheese works in a pinch.
• Jalapeño peppers: Remove the seeds to reduce the heat.
• Scallions: Adds an extra layer of aromatic, savory flavor.
• Optional seeds for sprinkling: Sesame, poppy, or everything bagel seasoning.

How to make Jalapeno Cheddar Sourdough

1. Mix the dough. In the evening, gather a large bowl and mix together flour and salt. In a small bowl, mix the sourdough starter with the water using a fork. Pour the starter-water into the flour mixture. Stir with a fork until just combined. With a wooden spoon or dough whisk, scrape the sides and mix the dough for one minute, incorporating all of the flour. The dough will feel thick, heavy and shaggy. Try to incorporate all of the flour, adding a tablespoon of water at a time if needed.

2. Rest, stretch and fold. Cover the bowl with a damp tea towel and rest for 15 minutes. Then do two sets of “stretch and folds” ( see video below) waiting 15 minutes in between.

3. Overnight rise. Cover the bowl with a damp kitchen towel again, and let the dough rise overnight on the counter for 10-14 hours. There is no need for a banneton basket (proofing basket). The ideal room temperature is 65-70F. The dough should swell and almost double in size.

4. Grease loaf pan. Butter a tall metal 8 1/2 x 4 1/2 or 9 x 5-inch loaf pan. This is a great sourdough recipe for those who don’t have a Dutch oven! Buttering the pan makes all the edges deliciously golden and crispy.

5. Shape the dough. With a bench scraper or wet fingers, loosen the dough around the edges and transfer to a lightly floured surface. The dough should be soft and slightly bubbly.

Treat the dough gently, flattening it lightly with your fingertips into a rough rectangle (10 x 16 inches) about 1 1/2 inches thick. It’s okay if it’s not perfect! Create the “S” swirl by placing half of the cheddar, jalapeños, and scallions on the right side of the rectangle.

Roll it up from the right end toward the middle.

Gently flip the whole thing over, then cover the left side with the remaining cheddar, jalapeños, and scallions. Roll from the left side toward the middle.

From the profile, it should look like an “S”.

Place in the buttered loaf pan. Spray the top of the dough with a little water and sprinkle with seeds (I used everything bagel spice).

6. Preheat oven to 400F. Let the dough rise for 45 minutes while the oven preheats. Score with a razor blade if you’d like.

7. Bake. Place on the middle rack for 40-45 minutes until puffed and golden and the internal temp reaches 204-208F.

8. Cool. Remove and let cool before slicing. You can let it cool on a piece of parchment paper or just leave it in the pan.

Chef’s Tips

1. Read through and perfect the No-Knead Sourdough Recipe (watch the videos there). I recommend not attempting this until you have mastered that recipe. 🙂
2. If you feel you have over-proofed the dough (overly soft, bubbly) place it in the fridge while the oven heats up. If you feel it is underproofed (stiff or rigid), let it rise in the loaf pan until you see some height.
3. Tent the loaf with foil if you feel it is getting too dark.
4. Instead of doing an “S” swirl, simply roll it into a log. Place seam side down on the counter and tuck the ends under,  before lifting into the buttered loaf pan.
5. Easy Yeasted Artisan Bread: In a large bowl, mix 3 cups flour (whole wheat flour, rice flour, or all-purpose flour) (460 grams) with 1 ½ teaspoons salt and 2 teaspoons instant yeast. Add 1 ½ cups warm water and mix with a fork, incorporating all the flour. The dough will be shaggy and sticky. Cover and let rise until almost doubled. Continue with step 4 above, or refrigerate for up to 2 days. If refrigerating bring to room temp before continuing with step 4.
6. Try pickled jalapeños! This is another tasty option, depending on what you have. Try both and see which you prefer!

Storing your jalapeno Cheddar Bread

Store in a kitchen towel for up to 5 days on the counter or refrigerate in a ziplock for up to 10 days or freeze for up to 3 months. 

Serving Suggestions

Enjoy all on its own as a tasty snack or make a spicy Grilled Cheese Sandwich! We especially love this Jalapeno Cheddar Sourdough for dipping into soups like Tomato Soup, Poblano Corn Chowder, and Pozole Verde.

Hope you enjoy this Jalapeño Cheddar Sourdough Bread recipe!

More Favorite Bread Recipes!

Rosemary Olive Sourdough Bread

Quick Sourdough Buns

Sourdough Biscuits

Sourdough Baguettes

Beginner’s Guide to Homemade Sourdough Bread

Simple Sourdough Starter

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