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Easy Jalapeno Cheddar Sourdough Recipe

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4.2 from 42 reviews

This Easy Jalapeno Cheddar Sourdough recipe combines the tangy depth of a classic sourdough bread with the bold flavors of sharp cheddar cheese and fresh jalapeños. The result is a rustic loaf with a crisp crust, chewy crumb, and spicy cheesy notes, perfect for dinner or a snack. Using a simple mix of high-quality bread flour, water, sourdough starter, and a few add-ins, this bread is ideal for bakers looking to elevate their sourdough experience with a spicy twist.

  • Total Time: 7-10 hours (including fermentation and proofing time; overnight proofing optional)
  • Yield: One 1.5 lb (approx. 680 g) loaf

Ingredients

Dough Ingredients

  • 500 g Bread Flour (King Arthur recommended)
  • 350 g Filtered Water (70% hydration)
  • 100 g Active Sourdough Starter (100% hydration)
  • 10 g Sea Salt

Add-Ins

  • 1 ½ cups Sharp Cheddar Cheese, cubed (do not shred)
  • 2-3 whole Fresh Jalapeños, seeded and diced (adjust according to heat preference)

Optional

  • Cornmeal (for dusting)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the bread flour and filtered water to hydrate the flour completely. Let this mixture rest for about 30 minutes to an hour, allowing the flour to absorb the water fully (autolyse step).
  2. Add Starter and Salt: Incorporate the active sourdough starter and sea salt into the dough mix. Mix thoroughly until the starter and salt are fully incorporated and the dough becomes slightly sticky and elastic.
  3. Bulk Fermentation and Stretch & Fold: Allow the dough to ferment at room temperature for about 4 to 6 hours. During this time, perform 3 to 4 sets of stretch and folds every 30 to 45 minutes to develop gluten structure.
  4. Incorporate Cheese and Jalapeños: After the initial fermentation, gently fold the cubed sharp cheddar cheese and diced jalapeños into the dough, distributing them evenly without deflating the dough.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a tight round boule or your preferred loaf shape. Place the shaped dough into a proofing basket or bowl lined with a floured kitchen towel. Dust with cornmeal if desired.
  6. Proof the Dough: Cover and proof the dough for an additional 2 to 4 hours at room temperature or overnight in the refrigerator for a slower fermentation and enhanced flavor development.
  7. Preheat the Oven and Dutch Oven: Place a Dutch oven or heavy oven-safe pot with a lid inside your oven and preheat the oven to 450°F (232°C) for at least 30 minutes to ensure it’s thoroughly heated.
  8. Score and Bake: Carefully transfer the dough onto parchment paper. Score the top with a sharp knife or lame to allow controlled expansion. Place the dough with the parchment into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
  9. Finish Baking: Remove the lid and bake for an additional 20-25 minutes to develop a golden, crusty exterior. The internal temperature should reach around 205°F (96°C) when fully baked.
  10. Cool: Remove the bread from the oven and place it on a cooling rack. Allow it to cool completely (at least 1 hour) before slicing to ensure the crumb sets properly.

Notes

  • Adjust the number of jalapeños according to your preferred spice level; removing the seeds reduces heat.
  • Using cubed cheese instead of shredded helps prevent the cheese from fully melting into the dough, giving nice pockets of cheese.
  • Ensure your sourdough starter is active and bubbly before use for best fermentation.
  • Resting the bread after baking is crucial to avoid a gummy texture inside.
  • If you don’t have a Dutch oven, use a heavy baking tray and add steam in the oven to replicate a moist baking environment.
  • Cornmeal dusting prevents sticking and adds a rustic texture to the crust.
  • Author: Madelynn
  • Prep Time: 30 minutes (plus autolyse + active starter preparation)
  • Cook Time: 45-50 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/easy-jalapeno-cheddar-sourdough-recipe/